Texas-Style Beef Chili
Prep Time: 25 Minutes
Start to Finish: 1 Hour 55 Minutes
1 Tbsp. olive oil
2 lb. boneless lean beef top round steak, trimmed of fat, cut into 3/4-inch pieces
1 medium onion, chopped
2 cloves garlic, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 can (14 oz) reduced-sodium beef broth
2 Tbsp. chili powder
2 Tbsp. yellow cornmeal
1/2 tsp. kosher (coarse) salt 1/4 tsp. ground red pepper (cayenne)
Cornbread wedges, if desired
Sliced green onions or chopped
fresh cilantro, if desired
In 4-quart Dutch oven, heat oil over medium-high heat. Add half of beef; cook 4 to 6 minutes, stirring frequently, until browned. Remove from pan. Repeat with remaining beef. Return all of the beef to pan. Add chopped onion and garlic; cook 2 to 3 minutes, stirring frequently, until onions are crisp-tender.
Meanwhile, in blender, place tomatoes and green chiles. Cover; blend until smooth.
To beef mixture in pan, add tomato mixture, broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 30 minutes, stirring occasionally, until beef is tender. Serve over cornbread wedges; sprinkle with green onions.
5 servings (1 c. each)

Black Bean and Chorizo Chili
Prep Time: 20 Minutes
Start to Finish: 45 Minutes
1 lb. chorizo sausage, casing removed and crumbled, or bulk chorizo sausage
1 large onion, chopped
1 large yellow or green bell pepper, chopped
2 cloves garlic, chopped
2 cans (14.5 oz each) fire roasted or regular diced tomatoes, undrained
1 c. water
1 can (15 oz) black beans, drained, rinsed
1 Tbsp. chopped chipotle chiles in adobo sauce
1 Tbsp. chili powder
1 tsp. ground cumin
Crumbled white Mexican cheese (such as queso fresco), if desired
In 4-quart Dutch oven, cook sausage over medium-high heat 8 to 10 minutes or until browned; drain well. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in tomatoes, water, beans, chiles, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.
8 servings (1 c. each)

Mole Chicken Chili
Prep Time: 20 Minutes
Start to Finish: 40 Minutes
1 Tbsp. olive oil
1 1/2 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, chopped
2 medium jalapeño chiles, seeded, chopped
2 cans (14.5 oz each) fire roasted diced tomatoes, undrained 1/2 c. water
2 Tbsp. unsweetened baking
cocoa or 1 oz unsweetened baking chocolate, chopped
1 Tbsp. chili powder
1/2 tsp. kosher (coarse) salt 1/4 tsp. ground cinnamon
Roasted salted hulled pumpkin
seeds (pepitas), if desired
Soft corn tortillas, if desired
In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.
6 servings (1 c. each)

Vegetarian Tortilla Chili
Prep Time: 20 Minutes
Start to Finish: 45 Minutes
1 Tbsp. olive oil
1 medium onion, chopped
1 Anaheim or poblano chile, seeded, chopped
2 cloves garlic, chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 oz) pinto beans, drained, rinsed
1 c. water
1 Tbsp. chili powder
1/2 tsp. kosher (coarse) salt 1 medium zucchini, chopped
3 oz. yellow corn tortilla chips
1 medium avocado, pitted, peeled and chopped
1/2 c. shredded Monterey Jack cheese
2 Tbsp. chopped fresh cilantro
In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5 to 7 minutes longer, stirring occasionally, until zucchini is tender.
To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro.
6 servings (1 cup each)