Chili Party Buffet or Chili Bar Recipes
I am in a party mood! How about we have a Chili Party, sounds exciting to me! I am a foodie so my parties always have food as the star!
This would be good for a Super Bowl, Mexican Fiesta or Cinco de Mayo party too!
You can just make your favorite chili recipe or here is some of my chili recipes.
There is no right or wrong way to have a chili party, but I would defiantly use
disposable paper goods and utensils. Chili is very messy, but oh so good.
Decorations always are nice, bright colors, sombreros, flower, chili peppers, clay
dishes a few to get you started.
I like to use plates and bowls for serving, sometimes you can get carried away with add-ons.
Display the choice of items in bright-colored bowls for add-ons.
pinto or black beans
Pico de gallo
salsa, mild and hot
Easy Chili Recipe
On one of those cold winter days put a large pot of chili on to simmer. This recipe can be made on the stove-top or in a slow cooker. It is delicious served with pinto beans, a big slice of cornbread, homemade bread or crackers.
The tomato paste and paprika works in a mysterious way to give thickening for this wonderful chili recipe.
Some ways to use chili is in hot dogs, Frito pies, stuffed into a baked potato, or on top of corn chips sprinkled with cheese for an appetizer.
- 2 pounds ground beef
- 1/3 tablespoon cumin
- 1 1/2 tablespoons paprika
- 1 1/2 teaspoons garlic powder, or 3 garlic cloves
- 1 large onion, finely chopped
- 3 tablespoons chili powder
- 6-ounces tomato paste
- salt and black pepper, to taste
- Brown ground beef in a large pot.
- Add to ground beef mixture; onions, garlic, cumin, paprika, garlic, chili powder, salt, pepper, and tomato paste.
- Add enough water to make gravy; I use about 5 cans full using the tomato paste can.
- Mix well; do not add any thickening, the tomato paste, and paprika works together to thicken.
- Simmer until meat is tender.
- Ladle into bowls and enjoy!
- You can make ahead and freeze.
- Do not use tomato sauce in place of tomato paste.
- May tops with cheese, green onions, jalapeno if desired.
- Recipe may be double or triple to make the amount of servings you need.
Southwestern Chicken Chili
Chicken chili is filled with chunks of chicken breast, corn, and black beans. Top with cheese, jalapeños, and avocado slices.Great sides to add are a salad and flour tortillas or cornbread for a satisfying meal.
- 2 tablespoons olive oil
- 8-ounces boneless, skinless chicken breast, cut into chunks
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon chili powder
- 1-14 1/2-ounce can chicken broth
- 1-15 1/4-ounce corn, undrained
- 1-15 1/2-ounce can black beans, drained and rinsed
- 1-14 1/2-ounce cans Mexican style tomatoes with green chilies
- In a saucepan, heat olive oil over medium heat.
- Add chicken, onion, and garlic; sauté until chicken is opaque, about 3 minutes.
- Add the cumin, salt, chili powder, and cayenne pepper.
- Cook two minutes until spices are blended and it smells good.
- Pour in the chicken, broth, corn (with liquid), black beans, and tomatoes.
- Bring to a boil. Reduce heat and simmer, uncovered for 15 minutes.
This recipe makes 8 one cup servings.
Tex-Mex Turkey Chili
It is getting close to the time to pull out chili recipes. Here is a great chili recipe using the pinto beans, which I love, you may use any kind of beans you like. You can top with cheddar cheese, onions or even guacamole. I also like a big slice of corn bread. You could also make this in the slow cooker. Hope you enjoy this delicious Tex-Mex Chili.
- ½ pound dried pinto beans
- 1 tablespoon bacon drippings ( I know fatting, that it what make them taste so good)
- 3 tablespoon chili powder
- 2 pounds ground beef
- 2 medium onion, chopped
- 2 cloves garlic, minced
- 1/3 cup chili powder
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1-16 ounce can diced tomatoes, undrained
- 1 dried hot red pepper (leave out if you do not like spicy)
- Sort and wash pinto beans; place in a large pot.
- Cover with water, about 2 inches above beans; cover and let soak overnight.
- Drain water off beans, add fresh water to cover beans.
- Add bacon drippings and 3 tablespoons chili powder.
- Cover and simmer 1 hour or until tender add more water if necessary, only add hot water.
- Combine ground beef, onion, and garlic in a large pot.
- Cover over medium heat until ground beef is brown, drain.
- Stir in 1/3 cup chili powder, salt, sugar, cumin and diced tomatoes; cover, reduce heat and simmer 1 hour and 15 minutes.
- Add beans and hot red pepper; continue cooking for 15 minutes.
- Remove hot red pepper before serving.
Yields 2 ½ quarts.
Beans in your chili or not!
Do you like beans in your chili?
Gebhardt Chili Powder is the best! Mom said so and she knows, she has used it for many years and I have too!
Best Pot For Cooking Chili!
This cast iron Dutch oven is definitely the best pot to cook your chili low and slow! Mom made so many delicious pots of chili in one and taught me the secret!