Christmas Chili Recipes

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CHRISTMAS CHILI



Christmas Chili image

From U of Alabama's "Nothing but the Best!" I made this for a football party Dustin hosted and everyone enjoyed it!

Provided by Barenakedchef

Categories     Meat

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground round
2 medium white onions, diced
2 large bell peppers, diced
3 tablespoons chili powder, divided
2 tablespoons garlic powder, divided
1 teaspoon basil
3 (14 1/2 ounce) cans stewed tomatoes
3 (14 1/2 ounce) cans chili beans
1 (8 ounce) can beer
1 tablespoon black pepper
grated cheddar cheese
chopped onion

Steps:

  • Place beef, onions and bell peppers in large Dutch oven.
  • Sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil.
  • Using a wooden spoon, blend together and brown very slowly.
  • You may drain if desired, but mine didn’t have a lot of grease, so I didn’t bother.
  • Place tomatoes in food processor and process just long enough to cup up large pieces.
  • Put tomatoes, beans and beer in with meat and bring to a low simmer.
  • Add remaining chili and garlic powder.
  • Add pepper.
  • Cook slowly for at least 2 hours.
  • Serve with cheese and onion.

CHRISTMAS WHITE CHILI



Christmas White Chili image

Dreaming of a white Christmas? Try this chili decked with red and green veggies! -Catherine Nickelson, Scandia, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 medium onions, chopped
2 garlic cloves, minced
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
4 cans (4 ounces each) chopped green chiles
2 jars (8 ounces each) roasted sweet red peppers, drained and finely chopped
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon pepper
1/2 teaspoon hot pepper sauce
2 cups sour cream
1 cup heavy whipping cream
Optional: Chopped roasted sweet red peppers, ripe avocado and green onions

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chiles, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened., Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings.

Nutrition Facts : Calories 482 calories, Fat 24g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 1488mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 10g fiber), Protein 30g protein.

WHITE CHICKEN CHILI



White Chicken Chili image

Easy white chicken chili, topped with sour cream and cilantro.

Provided by Kelly | the hungry bluebird

Categories     Main Course

Time 1h

Number Of Ingredients 15

8 skinless, boneless, chicken breast halves
2 medium onions, chopped
2 cloves garlic, finely chopped
1 tbsp vegetable oil
4 cups chicken broth, preferably homemade
4 15-ounce cans cannellini beans, rinsed and drained
1 15-ounce can cannellini beans, drained, rinsed and mashed
2 4½-ounce cans chopped green chilis
1 tsp salt
¾ tsp dried oregano
1 tsp ground cumin
½ tsp chili powder
½ tsp black pepper
⅛ tsp ground cloves
⅛ tsp cayenne pepper

Steps:

  • Cut chicken into bite-size pieces.
  • Sauté chicken, onion and garlic in hot oil over medium-high heat for about 10 minutes or until chicken is done.
  • Stir in chicken broth and then remaining 10 ingredients. Bring to a boil and then cover, reduce heat and simmer for 30 minutes.
  • Ladle into bowls and top with fresh chopped cilantro and sour cream.

Nutrition Facts : Calories 269 kcal, Carbohydrate 34 g, Protein 29 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 48 mg, Sodium 699 mg, Fiber 10 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

THREE-BEAN CHRISTMAS CHILI



Three-Bean Christmas Chili image

Enhance ordinary chili with three types of beans and colorful bell peppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

1 can (28 oz) whole tomatoes, undrained
1 can (15 oz) Progresso™ dark red kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15.5 oz) butter beans, drained
1 can (15 oz) tomato sauce
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chile, seeded, chopped
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons Old El Paso™ Thick 'n Chunky salsa
Chopped fresh cilantro, if desired

Steps:

  • Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
  • In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 380, Carbohydrate 60 g, Cholesterol 15 mg, Fat 1, Fiber 16 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 10 g, TransFat 0 g

THREE-BEAN HOLIDAY CHILI



Three-Bean Holiday Chili image

Serve this tummy-warming fast and festive chili throughout the holidays and beyond!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1 can (15 to 16 oz) butter beans, drained
1 can (15 oz) Muir Glen™ organic tomato sauce
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chile, seeded, chopped
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons salsa
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart Dutch oven, mix all ingredients except sour cream, salsa and cilantro. Heat to boiling, breaking up tomatoes. Reduce heat; cover and simmer 15 to 20 minutes or until bell peppers are tender.
  • In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 380, Carbohydrate 61 g, Cholesterol 15 mg, Fat 1, Fiber 16 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 10 g, TransFat 0 g

WHITE CHRISTMAS CHICKEN CHILI



White Christmas Chicken Chili image

A White Chicken Chili with personality! It's not exactly healthy, thanks to the addition of sour cream & heavy cream - but don't leave them out. I promise they take the soup to a whole new level! Substitute Original, Mild or Hot Rotel, depending on your preferred spice level.

Provided by accidental glutton

Categories     Chicken

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 large yellow onion, chopped
1 tablespoon olive oil
2 teaspoons garlic powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon white pepper
1 teaspoon kosher salt
1 (10 ounce) can original rotel
1 (10 ounce) can hot rotel
2 (15 ounce) cans great northern beans, drained
1 (4 ounce) can chopped green chilies
32 ounces low sodium chicken broth
1 rotisserie chicken, shredded
1 cup sour cream
1/2 cup heavy cream

Steps:

  • Sauté onions in olive oil until softened, about 10 minutes. Add spices & sauté briefly.
  • Add Rotel, beans, green chiles & chicken broth. Bring to a boil, then reduce heat to a simmer.
  • Add shredded chicken and simmer uncovered for 30 minutes, stirring occasionally.
  • Reduce heat to low and add sour cream & heavy cream. Be careful not to allow soup to boil again once they have been added.
  • Serve with tortilla chips, diced avocado & a sprinkle of chopped fresh cilantro, if desired.

Nutrition Facts : Calories 390, Fat 22.8, SaturatedFat 9.8, Cholesterol 77.8, Sodium 682.5, Carbohydrate 26.9, Fiber 6.6, Sugar 2.7, Protein 21.9

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