World's Famous Chili Recipes

Chili recipes comes a long way in history. Some says it originates from Mexico, some argues chili recipes are widely popular in America during the pre-Columbian Mexican culture. Today, chili is a flavoring that gives distinction to Mexican, Indian, and Tex-Mex cuisines.

Chili is low-carb, highly flavored, and comes in different colors and shapes. The hot spice might burn your tongue, but it will also burn fat in your blood. Anyone eating chili is sure to break out a sweat!

Add zest to your meals, choose your easy-to-cook chili recipes in the following collection.

Procedure:

1. In a large Teflon pan over medium-low heat, sauté garlic, until very light brown; add onion until softened; and, stir in tomato paste. Cover and simmer for 5 minutes.
2. Add butter, oregano, cumin, chili powder, tomatoes and beef. Simmer without cover, stirring to avoid sticking. Cook for 8 minutes, or until beef is tender.
3. Sprinkle flour and stir in the beans. Simmer for another 5 minutes. Season with salt and ground pepper. Serve hot, with some tortilla chips.

A very easy recipe of ground beef and beans, cooked in a variety of spices and chili. Wikipedia says, chili con carne is official dish of Texas. Yields 6 servings.

Ingredients:

• 1 large white onion, coarsely chopped
• 3 cloves of garlic, finely minced
• 2 teaspoons of tomato paste, or as needed
• 2 tablespoons of butter, softened
• 2 tablespoons of all-purpose flour
• 1 teaspoon of dried oregano, chopped
• ½ teaspoon of ground cumin
• 1 ½ teaspoons of chili powder, or to taste
• 1 can of whole peeled tomatoes with liquid, coarsely chopped (14.5 ounce weight)
• 1 pound lean ground beef
• 1 can of kidney beans, drained and rinsed (15.25 ounce weight)
• Iodized salt, to taste
• Ground black pepper, to taste

A divine-tasting recipe of lamb, sweet red bell peppers and sweetened red onions! Yields 4 servings.

Ingredients:

• 2 large red bell peppers, cut into thin strips
• 2 large red onions, cut into thin strips
• 1 tablespoon of olive oil 1 teaspoon of butter, softened
• ¼ cup of red wine (or balsamic vinegar)
• 1 pinch of salt, or to taste
• 1 pinch of ground black pepper, or to taste
• 1 pinch of dried basil, or to taste (or thyme)
• Roasted lamb chops

Procedure:

1. In a non-stick saucepan over medium heat, sauté red peppers, onions, oil and butter for 2 minutes. Reduce heat to medium-low and continue cooking, while stirring regularly. Cook until onions and peppers are softened. Season with salt, pepper, and basil.
2. To serve: pour bell pepper and onion mixture over roasted lamb chops.

Easy-to-prepare recipe of pork chop, red peppers, and potatoes-all braised to perfection! Yields 4 servings.

Ingredients:

• 4 boneless pork chops, ½ inch thick (same sizes)
• Ground black pepper, to taste
• 1 tablespoon of olive oil
• 4 medium red potatoes, washed
• 1 medium onion, sliced
• 1 teaspoon of dried oregano leaves, crushed
• 1 cup of canned chicken broth
• ½ cup of red bell pepper, roasted and diced

Procedure:

1. Rub ground black pepper on all sides of pork chops.
2. Heat oil in a Teflon pan over medium heat. Cook pork chops for 10 minutes, or until brown. Transfer chops to clean platter. Set aside.
3. Add potatoes, onion and oregano. Simmer for 5 minutes, or until browned. Stir to avoid sticking.
4. Add pork chops, chicken broth and bell peppers. Cover and boil. Simmer over medium-low heat for 10 minutes, or until meat is tender.

A no-meat stuffed green bell pepper recipe is truly easy and healthy! Yields 4 servings.

Ingredients:

• 1 cup of uncooked white rice
• 1 can of black beans, drained and rinsed (15 ounce weight)
• 1 tablespoon of chili powder
• 4 large green bell peppers
• 16 slices of Swiss cheese
• 1 can of tomato sauce (15 ounce weight)

Procedure:

1. Preheat oven to 400 degrees.
2. In a Teflon pan, boil 2 cups of water. Add rice and simmer, stirring continuously. Reduce heat and continue simmering for 20 minutes, or until cooked.
3. Mix together cooked rice, black beans, and chili powder.
4. Wash and drain bell peppers. Cut the tops off, remove seeds and ribs carefully.
5. Put 2 tablespoons of rice and bean mixture into the bell peppers. Lay a slice of cheese. Add second layer of rice-bean mixture. Add a slice of cheese again.
6. Lightly press the third layer of rice-bean mix. Arrange several slices of cheese on top.
7. Bake for 45 minutes, or until cheese melted and bell peppers softened.
8. In a saucepan, heat tomato sauce over medium-low heat.
9. To serve: slice bell peppers in half and pour hot tomato sauce on top.

A power-packed pizza recipe! All the peppers, onions, garlic, and herbs are good sources of anti-oxidants. Yields 6 servings.

Ingredients:

• 1 pizza crust (12-inch, thick or thin, homemade or bought)
• 3 cups of chopped bell peppers (red, green, yellow)
• 1 cup of sliced red or yellow onion, sliced into rings
• 5 cloves garlic, finely minced
• 2 tablespoons of extra-virgin olive oil
• 1 ½ teaspoons of dried Italian herbs
• Iodized salt, to taste
• Crushed red pepper flakes, to taste
• ¾ cup of crumbled herbed feta cheese

Procedure:

1. Preheat oven to 450 degrees.
2. In a bowl, mix together all the ingredients, except the crust and cheese.
3. Rub pure olive oil on pizza crust and lay on baking pan.
4. Arrange the pizza toppings over crust. Sprinkle cheese on top.
5. Bake for 10-12 minutes, or until vegetables are crispy and tender.

This very hot beef stew has gotten even hotter when cooked with beer. No need to drink beer! Yields 12 servings.

Ingredients:

• 2 tablespoons of vegetable oil
• 3 ½ pounds of beef stew meat, cut into
• 1½ -inch pieces 1 cup of all-purpose flour
• 2 large potatoes, cubed
• 1 cup of carrots, peeled and diced
• ¾ cup of celery, cut into diagonal slices
• ¾ cup of onion, coarsely chopped
• 5 cloves of garlic, finely minced
• 1 tablespoon of dried basil, chopped
• 1 tablespoon of dried thyme, chopped
• 1 cup of red-hot chili sauce
• 1 cup of beer
• ¼ cup of brown sugar

Procedure:

1. Put stew meat and flour inside a food plastic bag. Shake in different directions to coat each meat chunks with flour.
2. Heat oil in a Teflon pan over medium heat. Fry flour-coated meat until browned. Remove from oil and set aside.
3. Combine together the potatoes, carrots, celery, onion, and garlic in a slow cooker. Add browned beef on top. Sprinkle basil and thyme.
4. In a small bowl, mix together the chili sauce, beer, and brown sugar. Pour the mixture over meat.
5. Cover slow cooker. Cook for 8 hours on Low. Cook for 2 hours on High.

Procedure:

1. Brush small amount of vegetable oil on a non-stick pot. Cook chicken over medium-high heat, until light brown.
2. Stir in onion, corn, beans, tomatoes, tomato sauce, and water. Simmer for 5 minutes.
3. Add bell peppers. Simmer for 2 minutes.
4. Season with chili powder, parsley, garlic powder, cayenne, and cumin.
5. Reduce heat to low, cover and simmer for 30 minutes.

Very easy to cook, yet perfect to eat on cold days and nights! Yields 18 servings.

Ingredients:

• 1 ¾ pounds of chicken breast meat, blanched and diced
• 2 large green bell peppers, seeded and diced
• 2 large red bell peppers, seeded and diced
• 1 large onion, diced
• ½ cups of frozen corn kernels
• 4 cans of kidney beans with liquid (15 ounce weight)
• 2 cans of diced tomatoes (14.5 ounce weight)
• 1 can of tomato sauce (15 ounce weight)
• 2 cups of water
• 2 teaspoons of chili powder
• 1 tablespoon of dried parsley
• 1 tablespoon of garlic powder
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground cumin

Procedure:

1. Heat olive oil in non-stick pot over medium heat. Sauté the onion. Stir in bay leaves, cumin, oregano, and salt. Cook until onion is tender. Mix in celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
2. When vegetables are near-to simmering, add the vegetarian burger crumbles. Lower heat, cover the pot, and let simmer for 5 minutes.
3. Stir in the tomatoes. Increase heat to medium. Season with chili powder and pepper. Add the kidney beans, garbanzo beans, and black beans.
4. Reduce heat again to low. Simmer for 45 minutes. Stir in the corn. Continue cooking for 5 minutes.
5. Serve hot.

This spicy all-veggie recipe is a very fast recipe. Yields 8 servings.

Ingredients:

• 1 tablespoon of olive oil
• 1 medium onion, coarsely chopped
• 2 bay leaves, crumpled
• 1 teaspoon of ground cumin
• 2 tablespoons of dried oregano, chopped
• 1 tablespoon of salt, or to taste
• 2 stalks of celery, chopped
• 2 large green bell peppers, chopped
• 2 medium jalapeno peppers, chopped
• 3 cloves of garlic, finely minced
• 2 cans of chopped green chile (4 ounce weight)
• 2 packages of vegetarian burger crumbles (12 ounce weight)
• 3 cans of whole peeled tomatoes, crushed (28 ounce weight)
• ¼ cup of chili powder, or to taste
• 1 tablespoon of ground black pepper, or to taste
• 1 can kidney beans, drained (15 ounce weight)
• 1 can of garbanzo beans, drained (15 ounce weight)
• 1 can of black beans (15 ounce weight)
• 1 can of whole kernel corn (15 ounce weight)