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Got a hankering for chili, and tired of the same old bean chili you’ve got countless times? Good. It’s time to shake things up a little and try something else to get your taste buds excited. Here are four unique recipes for chili that will give chili craving some much needed variety.
=> Pumpkin Chili Mexicana
The sweet, earthy flavor of the pumpkin takes this dish to a whole other level savory goodness.
2 tablespoons vegetable oil, 1/2 cup onion, chopped, 1 cup of red or green pepper, chopped 1 clove garlic, finely chopped 1 pound of ground turkey, 2 (14 oz.) Diced tomatoes Cans , undrained, 1- 3/4 cups pumpkin puree, 1 (15 oz.) can tomato sauce, 1 (15-1 / 4 oz.) can kidney beans, drained 1 (4 oz.) can green chilies, diced, 1 / 2 cup whole kernel corn, 1 tbsp chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper.
In a large saucepan, heat the vegetable oil over medium high heat. Add onions, peppers and garlic. Cook, stirring constantly, for 5 to 7 minutes or until tender.
Add the turkey meat and cook until browned; drain.
Add tomatoes with juice, pumpkin puree, tomato sauce, beans, chilies, corn, chili, cumin, salt and pepper. Reduce heat. Cover and cook, stirring occasionally for 30 minutes.
=> Memphis Barbecue Shrimp Chili
This is a very unique chili recipe that comes directly from Memphis barbecue tradition. Consistency will be very soup like is meant to be served over rice or French bread.
1-1 / 2 pounds medium shrimp, 4 tablespoons of unsalted butter, 3 tablespoons of olive oil, 5 cloves garlic, coarsely chopped 1-1 / 2 cups of barbecue sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce 1 teaspoon liquid smoke, 1-1 / 2 teaspoon crushed red pepper flakes, 1-1 / 2 teaspoons salt, 1 teaspoon coarse ground black pepper, 1 tablespoon chili powder, 1/2 cup chopped fresh parsley, 1 lemon, sliced very thin white rice or French bread.
Peel and thoroughly clean the shrimp.
In a large, heavy skillet, melt the butter and oil. Cook the garlic until it’s nice and soft.
Add the shrimp and cook until pink.
Add the barbecue sauce, Worcestershire sauce and hot sauce, liquid smoke, red pepper flakes, salt, pepper and chili powder.
Simmer all in 10 minutes. Add the parsley and lemon slices. Continue to simmer for 5 to 7 minutes.
Serve chili over white rice and / or French bread.
=> Italiano Chili Con Carne
Italian meets Southwestern in this easy-to-make chili dish.
1 green pepper, 6 to 8 large onions, 1 pound ground beef 1 medium can of tomatoes, 1 can of kidney beans, 1 can of spaghetti sauce.
In a skillet, cook ground beef until brown; drain.
slice up the green peppers and onions and add to pot. Add the beef broth and tomatoes. Simmer until all ingredients are well done. Add the beans and spaghetti sauce; heat well.
season to taste with salt, pepper and sugar.
=> Picante Cincinnati Chili
This Cincinnati version is known as sweet chili is served over spaghetti noodles. The Picante sauce adds a nice twist on this popular dish.
2 pounds of ground beef or pork, 2 large onions, chopped 2 cloves of garlic, chopped 1 (15 oz.) Can tomato sauce, 1 can Picante sauce, 2 tablespoons chili powder, 1 1/2 to1- teaspoon cinnamon, 1 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon ground allspice, 2 bay leaves, 1 lb. thin spaghetti, cooked.
Topping: Shredded cheddar cheese, 1 chopped onion, kidney beans, heating, oyster crackers.
In a large Dutch oven or saucepan, brown beef or pork with the onion and garlic. Add the other ingredients, except for spaghetti and toppings. Cover and simmer for 1 hour; stirring.
Remove the bay leaves. Serve chili nice and hot over cooked spaghetti. Use toppings as desired.
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Source by Brandy Summers