Archive for Chili

Cream Cheese Chicken Chili

Source: Plain Chicken

So I know most people don’t eat chili in the summer, but I think for this one, you should make an exception. Bear with me …

I made this recipe for the first time during my Use Up the Ranch Dressing Mix Before It Expires Week (I didn’t succeed, by the way). I had saved it in my Google Reader, but wasn’t overly excited to try it. It looked good, of course, but nothing special.

Um. I hate saying this, but … I was wrong. This meal was very special. In fact, it was delicious. I actually thought about putting this on the menu again the following week, but I held myself back. That would be weird, after all.

But, I am counting down the time until it’s socially acceptable for me to make this again. And I will not be waiting until fall, that’s for sure.

Cream Cheese Chicken Chili
2 chicken breasts (1 to 1.5 lb.)
1 can black beans, drained
1 can corn, undrained
1 can tomatoes with chiles, undrained
1 package Ranch dressing mix
1 tsp. cumin
1 tbsp. chili powder
1 tsp. onion powder
8 oz. cream cheese (next time I will use less, maybe 4-6 oz.)

Place the chicken at the bottom of your crockpot. Add the corn, tomatoes, and black beans on top. Top with seasonings and ranch mix, and stir to combine. Pace the cream cheese on top, but do not stir in.

Cook on low for 6-8 hours. At end of cook time, shred the chicken, and stir it and the cream cheese into the chili until mixed together. Enjoy!


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Pumpkin Chili

Ever since I saw this recipe on What’s Cooking, Chicago?, I have been so intrigued. Add to that the fact that I have been craving chili but waiting for the perfect chili weather, you can only imagine how antsy I was getting! I finally decided that today was the day — the weather isn’t quite perfect for chili, but I just couldn’t wait any longer.

Pumpkin chili
1 lb. ground turkey
1 green bell pepper, chopped
1 cup onion, chopped
2 garlic cloves, minced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans tomatoes, undrained
4 oz. can diced green chiles
1/2 cup frozen corn
2 cups (14.5 oz. can) pumpkin puree
1 1/2 tbsp. chili powder
1/2 tbsp. cumin
3/4 tsp. salt
1/2 tsp. black pepper

Brown ground turkey until cooked through. Add turkey to your crockpot, along with all the other ingredients. Stir well. Cook on low for 6-8 hours. Serve with sour cream, cheese, cilantro, or whatever toppings you desire. Enjoy!

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Chicken Brunswick Stew

Source: Cook Like a Champion, who found it on Dinner and Dessert

I had this stew saved in my Google Reader for a long time, before I finally found a chance to put it on the meal plan. It looked delicious, and the combination of flavors seemed very interesting to me. When I first got home from work after I had this cooking in the crockpot all day, I was a little worried. The smell was not what I was expecting — it definitely wasn’t bad, just different. But after I took the first bite, I was really pleased. It tasted so good! And like nothing I have ever had before. I crumbled up some crackers in mine, and that made it even better. Give it a try!

You will need a large crockpot for this. I used my 6 quart, and I have never seen it so full! It was at least 85% full. So needless to say, this stew makes a lot — about 8 servings. We ate a lot for leftovers the rest of the week, but we have two portions in the freezer for an easy dinner one night!

Chicken Brunswick Stew
2 large onions, chopped (this seems like alot, but it really isn’t)
3 chicken breasts
2 cans cream-style corn
1 28 ounce can crushed tomatoes
1 12 ounce bottle chili sauce
1 can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter, cut up
2 tbsp. vinegar
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. pepper sauce (I omitted)
1 tbsp. sugar


Place onions in the bottom of the crockpot. Lay chicken breasts on top. Add the rest of the ingredients, and carefully stir to combine (without disturbing the chicken and onions). Cook on low for 8 hours. Remove chicken from crock and shred. Place chicken back in the stew, stir to combine, and enjoy!

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Mexican Chili

Adapted from

It’s wintertime, and that means snow snow snow. We seem to have gotten a lot more snow so far than I remember ever getting in recent years. (Can spring please hurry up and get here??!) When we’re snowed in, I always get cravings for a nice bowl of chili. It just sounds so cozy to me to have a big pot of chili simmering in the crockpot all day. So this dish definitely hit the spot during a recent Saturday snowstorm.

I decided to call this dish Mexican Chili because it has a lot of Mexican ingredients, but as it turns out, the flavors of the dish are not overly Mexican. This tastes like a traditional chili, but the combination of ingredients are great. It’s not too spicy, but there is a little bit of kick. If you like your chili spicier, you can control the heat by using medium or hot salsa and taco sauce. There are so many ways you can change this dish up a bit, you should definitely give it a try!

Mexican Chili:

1 lb. ground beef
1 cup chopped onion 
3 tbsp. chili powder
2 tsp. minced garlic
1 bay leaf
1 14.5 oz. can tomatoes with green chilies, undrained
1 15 oz. can Great Northern beans, drained
1 cup spaghetti sauce 
1 cup salsa
1/4 cup taco sauce

Brown ground beef. Set aside to cool for a minute, then place in the bottom of your crockpot. Add the rest of the ingredients, and stir to combine. Cover and cook on low for 8 hours. Enjoy!

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Cincinnati Skyline chili


Growing up near Cincinnati, I was raised on Skyline chili. Now that I’ve moved away from the area, there are, unfortunately, no Skylines where I live. But every now and then, I still get a huge craving for a 4-way, so I decided to try my hand at making the chili myself. While this recipe did not end up tasting exactly like Skyline, it was, in my opinion, close enough to satisfy my craving.

For those of you who are unfamiliar with Skyline, or Cincinnati-style chili, it is not your typical hearty chili. I prefer to eat the chili over spaghetti, and topped with lots of onions and cheese, but it is typically eaten one of five ways:

1-way: Chili only
2-way: Spaghetti topped with chili
3-way: Spaghetti, chili, and shredded cheddar cheese
4-way: Spaghetti, chili, cheese and red kidney beans OR chopped onions
5-way: Spaghetti, chili, cheese, beans AND onions.
Oh, and don’t forget the side of oyster crackers. 🙂

Sound delicious? Trust me, it is!

This recipe makes a lot … based on how many portions we divided up for the freezer, my best guess is it makes at least 14 servings. It’s a great freezer meal for nights when you just want a quick dinner. Just thaw, heat, whip up some spaghetti, and you’re all set! Or, use leftovers for Skyline Chili Pizza.


2 1/2 lbs. lean ground beef
15 oz. can tomato sauce
8 oz. tomato paste (1 1/3 cans)
5 tbsp. chili powder
2 1/2 tbsp. semi-sweet chocolate chips
1 tsp. cinnamon
1 tsp. allspice
1 1/2 tsp. salt
1 tbsp. distilled white vinegar
1 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. onion powder
2 tsp. steak sauce
4 cups water

1. Brown ground beef lightly on stovetop. (I wasn’t quite sure what this meant, but I just browned the beef until it was about 70% brown. It continues to cook in the crockpot.)

2. Combine all ingredients in crockpot. Stir well, and cook on low for 12 hours or longer.


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Boomerang Chili


Even though we didn’t end up being snowed in yesterday, I had planned to make this chili recipe for “Snowed In Saturday.” I think it was great. My husband added some black pepper to his bowl to give it a little more of a kick. It’s not really spicy at all, but does have a lot of flavor.

1 lb ground beef, browned
about 4 oz. ground turkey (just because we had some leftover)
1 15 oz can kidney beans
1 15 oz can chilibeans
1 15 oz can diced tomatoes and chilies
1 16 oz can tomato sauce
6 oz chili sauce
1 pkg. dry onion soup mix
1 shake garlic powder
3/4 of large white onion, diced
1 Tbs. Worcestershire sauce
4 tsp. Chili powder
½ tsp. dry mustard

Mix together all the ingredients and cook in crockpot on low for about 8 hours.

Makes about 6 servings.

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