Chili Recipes

Chili is born in the United States as an mixture of influences from different places and is heavily influenced by local traditions. Different regions of the United States will also disagree about how chili should be made from chunk or ground beef, with or without beans, spiced to five-alarm or just meaty tomato soup. Even side dishes and garnishes are sources of disagreement. In any part of the country, chili might be served with grated cheese, sour cream, chopped onions, oyster crackers, Saltines, spaghetti, or cornbread, while somewhere else in the country such a pairing might be scorned.

New Mexico has become known for its chili verde, a stew of meat and vegetables made with fresh chiles rather than the ground dried chiles that make up chili powder.

Black bean chili, now the classic vegetarian version, seems to have been a product of Santa Fe-style cuisine.

All the regional variations of chili are actually just different variations of our rich national heritage. No one will shout you down for making Cincinnati chili in Denver, or simply making up your own chili recipe wherever you are..

Craig's Easy Vegan Chili
2 - cans pinto beans (15 oz)
1 - can kidney beans (15 oz)
1 - can chopped green chili's (4 oz)
1 - can diced tomatoes
1 - can stewed tomatoes (I blend these)
1 - onion (chopped)
mushrooms (chopped)
1/2 t salt
1/2 t pepper
chili powder to taste

This recipe was given to me by a close friend and after 15 yrs. it is still a crowd pleaser on game day. I put all the veggies, salt and pepper in a crock pot and simmer on low for 12 hrs. I stir every 3 hrs. and add chili powder until it has a kick but not nuclear. Serve with whole grain crackers or tortillas and enjoy!