LinnieGayl’s  comfort food blog and the recent colder weather started to remind me of dishes I typically eat during the winter.  One of the first dishes I turn to is beans.  With my parent’s southern roots, even living in the west, I grew up on a lot of pots of beans.  Pinto beans, and great northern beans with a ham bone were big favorites of my mother and I don’t really remember those dishes being seasonal.  However when it turned cold my mother turned to a big pot of chili or stew.

I don’t do the stew but always turn to chili.  In fact, I am probably going to make chili today.  I don’t have any special recipe and to be honest sometimes my dish is good and sometime it is average.  So I thought maybe I need a more definite recipe instead of a little bit of this and that.

The Today Show had a chili cook-off and I am just not sure about the three top contenders? Here are the ingredients:

Recipe: Hog Call Chili

Kyle Barton. Des Moines, Iowa

Ingredients
  • 2 Granny Smith apples, peeled
  • 4 tablespoons Vermont maple syrup
  • 3 pounds 93-percent lean ground beef
  • 8 ounces of Graziano’s sausage
  • 1 tablespoon bacon grease
  • 3/4 cup chicken broth
  • 2 14.5-ounce cans of Del Monte’s Petite Cut Diced Tomatoes with Zesty Jalapenos
  • 2 15-ounce cans of Hunts Tomato Sauce
  • 15.4-ounce can of Campbell’s Creamy Tomato Soup
  • 1 tablespoon of Superior Touch’s Better Than Bouillon chili base
  • 11 ounces of V8 Juice Hot ‘n Spicy
  • 7.75 ounces of El Pato Mexican Salsa
  • 2 16-ounce cans of Bush’s Chili Beans – Medium Sauce
  • 2 16-ounce cans of Bush’s Dark Red Kidney Beans
  • 4.5 ounces of green chilies, chopped
  • 3 tablespoons of salted butter
  • 2 onions
  • 2 green peppers
  • 2 jalapenos
  • 6 cloves garlic
  • 1/2 cup and 1 tablespoon of Olde Westport Chili Powder
  • 1 tablespoon of ancho chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic salt
  • 1 package of Sazon Goya seasoning

Recipe: Bayou City Chili

Rhonda Morrison, Richmond, Texas.

Ingredients
  • 3 to 4 pounds Texas Angus boneless rib roast, trimmed and cut into bite-sized cubes
  • 2 tablespoons vegetable shortening
  • 1/3 cup chili powder
  • 2 medium yellow onions, diced
  • 1 teaspoon cumin
  • 5 medium jalapenos, seeded and diced
  • 1.5 teaspoons cayenne
  • 1/3 cup cornstarch, separated
  • 1/2 tablespoon dried oregano
  • 2 tablespoons kosher salt
  • 2 beef bouillon cubes
  • 1 tablespoon black pepper
  • 2 cups beer, preferably Bud Light Golden Wheat
  • 1/2 tablespoon garlic powder
  • 3 to 4 cups hot water
  • 28-ounce can crushed tomatoes
  • 2 large poblano peppers, seeded and diced

Recipe: Michael’s Chili

Michael Creswell, Philadelphia, Pa.

Ingredients
  • 2 pounds ground meat, beef, turkey or chicken
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 16-ounce can diced tomatoes
  • 1 26-ounce jar tomato sauce
  • 1 6-ounce can tomato paste
  • 2 16-ounce cans kidney beans
  • 1/4 cup chili powder
  • 1/4 cup ketchup
  • 4 teaspoons onion powder
  • 1/4 cup barbeque sauce
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons oyster sauce
  • 5 tablespoons olive or vegetable oil
  • 1/4 cup cilantro
  • 2 teaspoons sugar
  • Black pepper to taste
  • 2 teaspoons hot pepper flakes
  • 4 teaspoons garlic powder
  • 3 bay leaves
  • 1 cup fresh or frozen corn (optional)

I not sold on trying any of them. I just have a difficult time thinking of apples  or oyster sauce in Chili and I want beans.

Do you have a great Chili recipe to share?

– – Leigh AAR