Great Homemade Chili Recipes

To help keep the chill of winter at bay, try these savory chili recipes for a hearty meal that will warm you through and through.


| December/January 2007


With all of the ice, snow and cold wind buffeting much of the United States lately, it's an ideal time for a big, warm bowl of homemade chili. At least, that's what we were thinking around the Mother Earth News office, which is why we recently had an office-wide Chili Cook-off, with prizes for Best, Hottest and Most Authentic.

Below you'll find the winning recipes (plus a couple more that were too good to pass up). We hope a little chili might make things seem a little less chilly in the coming days. But even if you live in a sunny spot in California, you're sure to find at least one recipe to love from this collection. So grab a crock pot, gather your ingredients and get cooking!

Best Tasting: 'Southwest Chorizo Chili'

2 chipotle chilies in adobo sauce
2 1/2 cups chopped onion, divided
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6 1/2 oz.)
1 1/2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp dried oregano
1 tbsp fresh lime juice
1/8 tsp ground cinnamon
3 15 oz. cans black beans, drained
3 14 oz. cans diced tomatoes
1 8-1/2 oz. can no-salt-added whole-kernel corn, drained
1 1/2 oz. semisweet chocolate, chopped
3/4 tsp salt
1/2 tsp black pepper

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles (finely chopped), 1 3/4 cups onion, bell peppers, garlic, and chorizo; saut? 5 minutes or until tender. Add chili powder and next seven ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt and black pepper.

Best Tasting Runner Up: 'The Deuce'





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