This quick and easy chili recipe has always been a crowd favorite on Superbowl Sunday. This chili recipe has the option to use mild or hot peppers with mild or hot chili beans. Make it as mild or hot as your taste buds can handle. This recipe can easily be doubled for those extra hearty appetites.

Chili Ingredients:

2 lbs ground beef
2 chopped red onions
2 chopped green peppers or red peppers
2 (1 1/4 ounce) packets McCormick chili seasoning mix
2 (15 ounce) cans mild chili beans or hot chili beans
1 (46 ounce) can tomato juice
Tabasco sauce
Garlic salt
2 teaspoons unsweetened cocoa powder

Cooking Instructions:

1. Brown the ground beef, onions and peppers together.
2. Drain.
3. Slowly add the chili mix packets, drained beans and the tomato juice while stirring.
4. Cover loosely and let simmer for 1 hour.
5. Be very careful to stir the entire pot so the bottom layer doesn’t burn.
6. During the last 15 minutes of cooking add the Tabasco and garlic to taste.
7. At the very end, stir in part or all of the cocoa powder.

Serves: 8

Non Sequitur:

AFL founder and Kansas City Chiefs owner Lamar Hunt coined the phrase “Super Bowl”. Hunt thought of the name after seeing his kids playing with a toy called a Super Ball. The first Super Bowl was played on January 15, 1967. The Green Bay Packers won the first two Super Bowls, defeating the Kansas City Chiefs and the Oakland Raiders.

Chili Ingredients:

• 4 pounds ground beef
• 4 cloves garlic, finely minced
• 1 large onion, chopped
• 1 can (4 ounces) chopped mild green chile peppers, undrained
• 2 cans (14.5 ounces each) diced tomatoes, undrained
• 4 tablespoons chili powder
• 1 teaspoon ancho chili powder, optional
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1/4 teaspoon fresh ground pepper
• 1/2 cup water or beef broth
• 2 tablespoons cornmeal

Cooking Instructions:

In a large skillet using medium-high heat, slowly cook the ground beef, stirring and breaking up large chunks, until fully cooked.After the beef is cooked, place the ground beef in a slow cooker and thoroughly mix with the minced garlic, chopped onion, chile peppers, tomatoes, chili powders, cumin, salt, pepper, water or broth, and cornmeal. Cover and cook on LOW for approximately 7 to 9 hours, checking and stirring about halfway through cooking time. Add a little more water if needed. Serve with cornbread and a tossed salad.

Serves 8 to 10.

Did You Know?

Bush Brothers sells more than 55 million pounds of chili, kidney and pinto beans in one year – the weight equivalent to 4,200 male African elephants!

Chili Ingredients:

1 pound lean ground beef
1 cup chopped onion
1 package McCormick® Chili Seasoning Mix, Original or 1 package McCormick® Chili Seasoning Mix 30% Less Sodium
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) diced tomatoes, un-drained
1 can (8 ounces) tomato sauce

Cooking Instructions:

1. Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
2. Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
3. Serve with shredded cheese, sour cream and chopped onion, if desired.

Makes 5 (1-cup) servings.

Prep Time: 5 minutes

Cook Time: 20 minutes

Chili Recipe Credit: McCormick

Chili Ingredients

• 3 dried guajillo or pasilla chiles
• 2 dried ancho chiles
• 2 lb. 85% lean ground beef
• 6 slices thick-cut smoked bacon, cut in 1/2 inch pieces (8 oz.)
• 3 large Vidalia or other sweet onion, chopped
• 2 green sweet peppers, chopped
• 2 serrano peppers, finely chopped
• 8 cloves garlic, minced
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 28-oz. can diced tomatoes
• 1 Tbsp. lime juice or cider vinegar
• Optional: Cheddar cheese wedges and sliced green onions

Cooking Instructions

1. In large skillet over medium heat, cook guajillo and ancho chiles 3 to 4 minutes, turning occasionally, until toasted. Cool; remove and discard stems and seeds. Transfer to bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving 1/3 cup soaking liquid. In blender, puree chiles and liquid; set aside.

2. In 5- to 6- quart Dutch oven over medium-high heat cook beef about 8 minutes, until the beef begins to brown. Drain fat; transfer beef to bowl.

3. In same pan cook bacon 5 to 6 minutes, stirring occasionally, until browned. Stir in onions, sweet and serrano peppers, and garlic. Cook 7 minutes, stirring occasionally. Add pureed chiles; cook and stir 3 minutes. Add chili powder and cumin; cook and stir 1 minute. Add reserved beef, undrained tomatoes and 1 cup water. Bring to boil; reduce heat to medium-low. Simmer, covered for 30 minutes.

4. Remove from heat; stir in lime juice and 1/4 tsp. salt. Top with cheese and onions.

Makes 8 servings.

Jalapenos vary in heat, depending on season and locale. Adjust the amount used to suit your taste. This great tasting chili recipe takes about 30 minutes of prep work and 20 minutes to cook.

Chili Ingredients

• 2 lb. lean ground beef
• 2 large onions, chopped (2 cups)
• 6 cloves garlic, minced
• 2 to 4 jalapeno peppers, seeded and finely chopped
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 15-oz. can tomato sauce
• 3 15- to 16-oz. cans kidney beans, rinsed and drained
• 1 oz. semisweet chocolate, chopped
• 1/4 cup chopped fresh cilantro
• Corn chips

Cooking Instructions

1. In Dutch oven, brown beef over medium heat; drain out the fat. Add onions, peppers and garlic; cook for approximately 5 minutes or until almost tender. Add chili powder and cumin and cook for 1 minute, until fragrant. Add tomato sauce and 2 cups of water; bring to a boil. Reduce the heat to medium-low and simmer while covered for 10 minutes.

2. Mash one of the cans of beans. Stir all beans into pot of chili. Return the chili to a simmer and cook for about 5 minutes. Remove from heat and stir in chocolate until the chocolate has melted. Stir in 1/2 tsp. salt and the cilantro.

When you’re ready to serve your chili, top it with the corn chips. This makes about 8 servings.

Chili Ingredients

• 1 pound coarsely ground beef chuck
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeded, chopped
• 1/2 jalapeno pepper, halved, seeded chopped
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried sage leaves
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1/2 shallot, chopped
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon ground chipotle pepper, or to taste
• Salt, to taste
• 1 cup Gallo burgundy wine
• 1 (16 ounce) can crushed tomatoes
• 1 (16 ounce) cans black beans, drained and rinsed
• 1 (16 ounce) bag corn chips

Cooking Instructions

Grab a medium sized soup pot and brown the chuck with the thyme, sage and minced garlic. Once the chuck is browned remove and drain. Set aside. In the same pot you just used, heat the oil and add onion, garlic, shallot, jalapeno and red bell pepper. Saute until the vegetables start to brown. It will probably take about 10 minutes for the vegetables to brown. Now you will add the chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour.

Serve with corn chips and pepper jack cheese for even more spice!

Chili Ingredients

• 2 pounds ground pork
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 sweet red bell pepper, chopped
• 1 sweet green bell pepper, chopped
• 3 stalks celery, chopped
• 1 (28 ounce) can tomatoes
• 1 (28 ounce) can kidney beans, drained
• 1/4 teaspoon hot pepper flakes
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• Dash of hot pepper sauce
• Salt and pepper to taste

Cooking Instructions

1. In a heavy saucepan, cook the pork over medium heat, stirring to break up the meat, for about 5 minutes or until browned. Pour out the fat.

2. Add onions, and cook until tender.

3. Add garlic, red and green peppers and celery. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.

4. Add tomatoes, breaking them up with the back of a spoon. Stir in kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20 minutes.

Did You Know?

The Acadians were French settlers of eastern Canada who were exiled from their land in the 1750s. The Cajuns are their descendants who settled in Louisiana. Today, thousands of Acadian-Cajun descendants cherish their rich legacy of history, culture, & genealogy.

Chili Ingredients

Photo credit: DigitalRedEye

• 1-1/4 lbs. boneless, skinless chicken thighs, fat removed and cut into bite-size chunks
• 3 cups chicken broth
• 1 tbl. oil
• 1 onion; chopped
• 2 cloves garlic; chopped
• 4 tsps. chili powder
• 1 tbl. ground cumin
• 2 tsps. oregano
• 1 (14.5-oz.) can of peeled diced tomatoes
• 2 jalapeño peppers; seeds and ribs removed then chopped
• 1 (15-oz.) can of red beans or pinto beans; drained and rinsed
• 1 (15-oz.) can black beans; drained and rinsed
• 1/4 cup fresh cilantro or parsley for garnish
• Salt and pepper, to taste

Cooking Instructions

1. In a large saucepan or Dutch oven, heat oil. Add chopped onion and garlic. Cook over medium heat until onions are soft.

2. Add chicken pieces and cook over medium heat until pieces are no longer pink, about 3 or 4 minutes.

3. Add chili powder, cumin and oregano. Stir, then add chicken broth, peeled tomatoes with their juice and chopped jalapenos. Season with salt and pepper. Cover, bring to a boil and simmer over low heat for about 15-20 minutes.

4. Stir in the beans (black or red) and simmer, uncovered, for 15 minutes longer.

5. Serve with garnish of cilantro or parsley. Offer sour cream and grated Cheddar for toppings, if desired.

Did You Know?

The active ingredient in chili peppers that provides the heat is an alkaloid called capsaicin.

• 2 lbs of shrimp (cleaned)
• 2 Tbsps of peanut oil
• 1 pc of onion (large); chopped finely
• 1/2 tsp of oregano (dried)
• 1/2 tsp of ginger (ground)
• 1/4 c of water (at room temperature)
• 1 c of cooked beans (kidney, white)
• 1/4 c of peanut butter
• 3 pcs of garlic cloves; minced
• 1 tsp of cumin (ground)
• 1 tsp of dill (dried)
• 2 Tbsps of chili powder
• 1 c of juice (clam)
• 2 tsps of tomato paste
• Salt & Pepper (to taste)

Cooking Instructions:

Cook the onion with oil until it becomes translucent and soft; add garlic then cook for 1 min, stirring constantly to avoid burning.

Add dill, cumin, oregano, chili, and ginger; stirring constantly, cook for 2 mins. Add shrimp then immediately add juice, paste, and water; stir thoroughly.

Add beans and season pepper and salt if necessary. Increase heat to let it boil. Once boiling, turn off heat; add peanut butter; whisk thoroughly.

Adjust seasoning if necessary.

Serve over warm white rice.

• 1/2 pound of buffalo (lean); ground or sirloin
• 2 tsps of chili (powder)
• 1 c of onions; chopped
• 1/2 c of diced green bell peppers (optional)
• 8 ozs of tomato sauce (low salt)
• 14.5 ozs of canned beef broth (low sodium)
• 6 ozs of tomato paste (low salt)
• 1/2 tsp of cumin
• Brown sugar (to taste)
• 2 cans of kidney beans (dark red, 15 ozs per can); undrained

Cooking Instructions:

Saute onion, beef and the green bell peppers on medium-heat ’til meat is cooked through. Strain cooked beef with warm water ’til meat loses oil. Add in chili, tomato sauce, tomato paste, beef broth, cumin, brown sugar and chili powder.

Lower heat then let it simmer. Season chili with salt. Makes one healthy serving.