Taco Soup

Ingredients:

• 1 lb. ground beef, chicken, or turkey
• 1 large onion, chopped
• 2 cloves garlic (optional)
• Red, green, or yellow peppers, chopped (optional)
• 1 pkg. Hidden Valley Ranch dressing
• 1 pkg. taco seasoning mix
• 1 can Pinto beans (or black beans)*
• 1 can chili beans
• 1 can whole kernel corn
• 1 large can stewed tomatoes
• 2 (14.5 oz.) cans stewed Mexican tomatoes
• 1 can butter beans

Directions:

1. Brown meat and onions (garlic and peppers). Drain and add Ranch and taco seasonings. Mix well. Add remaining ingredients (DO NOT DRAIN). Simmer 1 hour. 

* NOTE: Use Bush's Fiesta black beans or Bush's Best Jamaican beans.

Makes 12-14 cups

Submitted by Cherryl Pergande

Slow Cooker Chicken Chili

The "Slow Cooker Chicken Chili" by Stephanie can be found at Eat. Drink. Love.

Submitted by Margaret Herrick

Stephanie. "Slow Cooker Chicken Chili." Eat. Drink. Love., https://eat-drink-love.com/instant-pot-white-chicken-chili/. Accessed 2 February 2018.

Texas Sweet Chili

Ingredients:

• 1 - 1-1/2 lbs ground chuck
• 3/4 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 (15 oz.) cans stewed tomatoes
• 1-2 cans dark kidney beans
• 1 can (larger) tomato sauce
• 1 cup brown sugar*
• 2 bay leaves
• ¼ cup chili powder
• ¼ tsp. sage
• Grated cheddar cheese

Directions:

1. Brown chuck, onion, and green pepper and drain. Add all remaining ingredients and mix.
2. Simmer covered for 1 hour (or more until celery is tender), stirring occasionally. 
3. Serve with a sprinkle of cheddar cheese.

*You can add more brown sugar to sweeten to taste.

Submitted by Chris Schram

Slow Cooker Southwest Chicken Chili

The "Slow Cooker Southwest Chicken Chili" can be found at Ready Set Eat.

Submitted by Mary Arndt

"Slow Cooker Southwest Chicken Chili." Ready Set Eat, https://www.readyseteat.com/recipes-Slow-Cooker-Southwest-Chicken-Chili-8103. Accessed 2 February 2018.

Black Bean & Pumpkin Chili

The "Black Bean & Pumpkin Chili" by Deborah Vliet can be found at Taste of Home.

Submitted by Mary Arndt

Vliet, Deborah. "Black Bean & Pumpkin Chili." Taste of Home, https://www.tasteofhome.com/recipes/black-bean--n--pumpkin-chili . Accessed 18 October 2017.

Turkey and White Bean Chili

Ingredients: 

• 1 cup chopped red onion
• 1 small can chopped green chilies
• 1 tsp. minced garlic
• 1-1/4 lbs. ground turkey
• 1 tbsp. chili powder, (or to taste)
• 2 tbsp. tomato paste
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 tsp. each salt and pepper (or to taste)
• 1 (19 oz.) can cannellini beans, rinsed and drained
• 1 (14.5 oz.) can diced tomatoes, undrained (fire-roasted are good)
• 1 (14 oz.) container chicken broth (may need more)
• 1/2 cup chopped fresh cilantro

Directions:

1. Heat a large saucepan over medium heat. Add the first four ingredients, cook until turkey is done, stirring frequently. Stir in chili powder and next 8 ingredients (through broth), bring to a boil. Reduce heat and simmer 30 minutes. Stir in cilantro and serve with lime wedges. 

Submitted by Anna Restivo

Turkey Chili

Ingredients:

• 2 tbsp. olive oil
• 2 onions, chopped
• 2 large red bell peppers, stemmed, seeded, and chopped
• 3 cloves garlic, minced
• 1 tbsp. dried oregano
• 1 tsp. dried basil
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 3 lbs. ground turkey or chicken and/or fresh turkey sausage removed from the casing
• 1 tsp. kosher or course salt, or more to taste
• 1/2 tsp. freshly ground black pepper, or more to taste
• 3 (28 oz.) cans crushed tomatoes 
• 2 tsp. pureed chipotle chiles is adobo sauce (optional)
• 3 (15.5 oz) cans cannellini, kidney, or black beans, or a mixture of 2 or 3 kinds of beans, rinsed and drained
• 2 to 3 tbsp. minced fresh dill or parsley (optional)

Directions: 

1. Heat the olive oil in a large, deep pot over medium-high heat. Add the onions, bell peppers, and cook until softened, 4 minutes. Add the garlic, oregano, basil, chili powder, and cumin, and cook for 2 minutes more.
2. Add the turkey, chicken, sausage, or whatever combination you are using, and the salt and black pepper; stirring to coat well with all the spices. Cook, stirring until the meat loses its pinkness, about 6 minutes, then add the tomatoes, chipotles, if using, and the beans. Reduce the heat to medium and cook, stirring occasionally until the mixture tastes like chili, 25 to 30 minutes. Stir in the dill or parsley, if using, and add more salt and/or pepper as necessary.

Serve with sour cream, shredded cheese, minced scallions, diced avocados, guacamole, chopped fresh tomatoes, fresh lime wedges.

Submitted by Bill Stoecker

Chicken Chili

Ingredients:

• 1 (15 oz.) can kidney beans
• 1 (15 oz.) can black beans
• 1 (15 oz.) can great northern beans
• 1 (15 oz.) can chicken broth
• 1/2 cup chopped red onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1/2 cup frozen corn
• 4 cups diced chicken breast
• 3 tbsp. flour
• 1 cup heavy cream
• 1/2 cup honey
• 2 tbsp. jalapenos, diced
• 1 tsp. garlic powder
• 1 tsp. salt

Directions:

1. Place rinsed beans along with broth, onions, green pepper, celery, corn, and chicken in slow cooker on low heat.
2. Mix together flour, cream, and honey in a bowl. Add diced jalapenos, garlic powder, and salt. Add mixture to slow cooker.
3. Cook for 7-8 hours on low heat.

Submitted by Jennifer Loeffel

Beer Belly Chili

Ingredients:

• 1 1/2 tbsp. ground cumin
• 1 tbsp. ground coriander
• 2 tsp. cinnamon
• 2-1/2 lbs. ground beef
• 1-1/2 lbs. pork loin, shoulder or butt
• 2 tbsp. olive oil
• 2-1/2 lbs. onions, coarsely chopped
• 3 lbs. various color bell pepper (red, orange, yellow, green), seeded, cut into 1/2 inch pieces
• 7 tbsp. chili powder
• 2 tsp. (packed) minced canned chipotle chiles in adobo sauce
• 1 (28 oz.) can crushed tomatoes with added puree
• 2 cups tomato juice
• 2 (15 oz.) cans kidney beans, drained
• 2 (12 oz.) bottles dark beer (such as stout or porter)

Directions:

1. The night before you want to make your chili, slow cook the pork. Rub it with cinnamon, salt and pepper. Place in crock-pot and pour one half of a bottle of beer in. Cook overnight on low.
2. In the morning, fork pull the pork and set aside until you are ready to make the chili.
3. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
4. Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions and peppers. Saute until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

Submitted by Matt and Penny Whitmore, modified from Epicurious "Beef and Dark Dark Beer Chili" recipe

Mira's Chili

Ingredients:

• 1-1/2 lbs. ground pork
• 1-1/2 lbs. ground chuck
• 5 stalks celery, chopped
• 1 large onion, chopped
• 1 large clove garlic, chopped
• 1 large red bell pepper, chopped
• 1/2 green bell pepper, chopped
• Bush's chili beans (16 oz.) cans
• white chili beans in chili sauce
• kidney beans in chili sauce
• black beans in chili sauce
• red beans in chili sauce

• 2 (28 oz.) cans crushed tomatoes
• 28 oz. water
• 2 tbsp. cumin
• 2 tbsp. chili powder
• 2 tbsp. cocoa powder
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. cayenne pepper
• 2 tbsp. cilantro, chopped

Directions:

1. Saute pork and beef in large kettle until browned. Add celery, onion, garlic, red and green bell peppers and cook for 20 minutes.
2. Add crushed tomatoes, water, beans, cumin, chili powder, cocoa powder, cayenne pepper, salt, pepper and cilantro. Simmer for at least 20 minutes. 

Submitted by Mira H. and Grandma Joan W.

Ho Chi Minh Chili

Ingredients:

• 2 lbs. pork loin or chicken breast, cooked and shredded or cubed
• 1 cup diced red onion
• 1 cup diced celery
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 2 (15 oz.) cans diced tomatoes
• 1 (28 oz.) can crushed tomatoes
• 4 tbsp. minced garlic
• 2 tbsp. minced ginger
• 4 tbsp. chili powder
• 3 tbsp. gochujang pepper paste
• 1-1/2 cup dry black, pinto, or kidney beans
• 1/4 tsp. baking soda
• 1 cup finely chopped cilantro
• 1 cup finely chopped Thai basil
• 3 tbsp. soy sauce
• 2 tbsp. brown sugar, or more to taste

Directions:

1. Pour the dry beans, 5 cups of water, and baking soda into a slow cooker. Add the onion, celery, bell peppers, garlic, ginger, and chili powder. Cook on low for 7 hours. 
2. Then add the diced tomatoes, crushed tomatoes, gochujang, broth, soy sauce, cilantro, basil, and brown sugar. Mix in the shredded or chopped meat and cook on low for one more hour. Enjoy with rice or crusty bread!

White Beans Can't Jump Chili

Ingredients:

• 2 lbs. ground sirloin
• 3/4 of a large Spanish onion
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can navy beans, rinsed and drained
• 1 can great northern beans, rinsed and drained
• 1 (12 oz.) can tomato paste
• 1 (4 oz.) cans chopped mild green chilis
• 1 tbsp. adobo sauce
• 1-1/2 tbsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 2 bay leaves

Directions:

1. Brown the meat in a pan over medium-high heat with the onions and garlic. When cooked, drain the fat and transfer mixture to slow cooker.
2. Add the chicken broth, beans, tomato paste, green chilis, adobo sauce, cumin, chili powder, oregano, and bay leaves to the slow cooker. Stir. Cook on low for 4-6 hours. Remove bay leaves before serving.

Submitted by Tony Bublitz