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How about making a crock-pot or large saucepan of chili tonight or tomorrow morning? Have family or friends over at the end of the day for a hot bowl of chili, with crackers, warm French bread and no dessert needed. You can serve toppings such as sour cream, shredded cheese, chopped green onion, Parmesan cheese, sliced black olives, etc. No matter how you cook it, chili warms the soul on a cold and blustery day.

So, let’s make some “not the usual” kind of chili today.

CHICKEN CHILI
1 T. vegetable oil
1 lb. boneless, skinless chicken breast, cut in 1/2-inch cubes
1/3 c. diced onion
1 (14-1/2 oz.) can chicken broth
1 (15-oz.) can Great Northern or garbanzo beans, rinsed, drained
1 (15 oz.) can spicy chili beans, undrained
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies
1-2 T. chili powder
1 t. ground cumin
1/8 t. each, salt and pepper

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add chicken and onion; cook five minutes, stirring often. Add remaining ingredients. Bring to a boil. Reduce heat to medium; cook uncovered for 15 minutes. Serve with toppings of your choice. Makes six servings.

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PEPPERONI PIZZA CHILI
1 lb. ground beef
1-16 oz. can kidney beans, drained or chili beans, undrained
1-15 oz. can each, pizza sauce and Italian stewed tomatoes
1-8 oz. can tomato sauce
1-1/2 c. water
1-3-1/2 oz. pkg. sliced pepperoni
1/2 c. diced green pepper
1 t. pizza seasoning or Italian seasoning
1/2 t. salt
Shredded mozzarella cheese

In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in next nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Serve with mozzarella cheese sprinkled on top. Makes eight servings.

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CHILI FOR A CROWD
3 lbs. lean ground beef
1 large onion, diced
1 medium green pepper, diced
2 celery ribs, thinly sliced
2-16 oz. can chili beans, undrained or kidney beans, rinsed and drained
2-15 oz. can tomato sauce
1-16 oz. jar salsa
1-15 oz. can diced tomatoes
1-10-1/2 oz. can condensed beef broth
1-1/2 c. water
1/4 c. chili powder
2 T. Worcestershire sauce
1 T. dried basil leaves
2 t. ground cumin
2 t. steak sauce
1 t. each, garlic powder and coarse ground pepper

In a Dutch oven, cook beef, onion, green pepper and celery over medium heat until meat is no longer pink and veggies are tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer for 35-40 minutes. Pass small bowls of garnishes. Makes 16 servings.

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VEGETARIAN CHILI
2 T. oil
1 medium onion, diced
1/2 c. each, green pepper and celery, diced
2 garlic cloves, crushed
1-15 oz. can diced tomatoes
1-15 oz. can red kidney beans, rinsed, drained or chili beans, undrained
1-15 oz. can garbanzo beans
1-11 oz. can whole kernel corn
1-8 oz. can tomato sauce
2-4 oz. cans mushrooms, drained
1-2 T. chili powder
1-2 t. ground cumin
1/2 t. dried oregano leaves
1/8 t. cayenne pepper

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, green pepper, celery and garlic; cook for 4-6 minutes, or until veggies are crisp tender, stirring occasionally. Add remaining ingredients. Bring to a boil.  Reduce heat to medium; cover and cook 30-40 minutes, stirring occasionally. Garnish with medium or sharp cheddar cheese. Makes six servings.

Thought for the Day: You can only control what you can control.

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