Craving chili, but tired of the same chili and beans you’ve tried countless times? Good. Time to shake things up a bit and try something different to excite your taste buds. Here are four unique chili recipes that will give your chili cravings some much-needed variety.
=> Mexican Pumpkin Chili
The sweet and earthy flavor of pumpkin takes this dish to another level of savory goodness.
2 tablespoons vegetable oil, 1/2 cup onion, chopped, 1 cup red or green bell pepper, chopped, 1 clove garlic, finely chopped, 1 pound ground turkey, 2 cans (14 oz.) diced tomatoes cubes, undrained, 1-3/4 cups pumpkin puree, 1 can (15 oz.) tomato sauce, 1 can (15-1/4 oz.) kidney beans, drained, 1 can (4 oz. .) diced green chiles, 1/2 cup whole corn kernels, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper.
In a large saucepan, heat vegetable oil over medium high heat. Add the onion, bell pepper and garlic. Cook, stirring constantly, for 5 to 7 minutes or until tender.
Add turkey meat and cook until browned; drain.
Add the tomatoes with juice, pumpkin puree, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Reduce heat to a minimum. Cover and cook, stirring occasionally, for 30 minutes.
=> Memphis BBQ Chili Shrimp
Here is a very unique chili recipe that comes straight out of the Memphis barbecue tradition. The consistency will be much like soup and should be served over rice or French bread.
1-1/2 pounds medium shrimp, 4 tablespoons unsalted butter, 3 tablespoons olive oil, 5 cloves garlic, coarsely chopped, 1-1/2 cups barbecue sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon liquid smoke, 1-1/2 teaspoons crushed red pepper flakes, 1-1/2 teaspoons salt, 1 teaspoon coarse ground black pepper, 1 tablespoon chili powder, 1/ 2 cups of chopped fresh parsley, 1 lemon, very thinly sliced, white rice and French bread.
Peel and clean the shrimp well.
In a large heavy skillet, melt the butter and oil. Cook the garlic until it’s nice and soft.
Add shrimp and cook until pink.
Add barbecue sauce, Worcestershire sauce and hot sauce, liquid smoke, red pepper flakes, salt, pepper, and chili powder.
Simmer everything for 10 minutes. Add the parsley and lemon slices. Continue cooking over low heat for 5 to 7 minutes.
Serve chili over white rice and/or French bread.
=> Italian Chili Con Carne
Italian meets Southwest in this easy chili dish.
1 green bell pepper, 6 to 8 large onions, 1 pound ground beef, 1 medium can of tomatoes, 1 can of beans, 1 can of spaghetti sauce.
In skillet, cook ground beef until browned; drain.
Chop the green bell peppers and onions and add them to a saucepan. Add cooked meat and tomatoes. Let cook over low heat until all ingredients are well done. Add beans and spaghetti sauce; heat thoroughly.
Season to taste with salt, pepper and sugar.
=> Cincinnati Hot Chili
This Cincinnati version is known as sweet chili and is served over spaghetti noodles. The hot sauce adds a nice touch to this popular dish.
2 pounds ground beef or pork, 2 large onions, chopped, 2 cloves garlic, minced, 1 can (15 oz.) tomato sauce, 1 can hot sauce, 2 tablespoons chili powder, 1 to 1- 1/2 teaspoon cinnamon, 1 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon ground allspice, 2 bay leaves, 1 pound thin spaghetti, cooked.
Topping: shredded cheddar cheese, 1 minced onion, red beans, hot, oyster crackers.
In a Dutch oven or large pot, brown the beef or pork along with the onion and garlic. Add remaining ingredients except spaghetti and dressing. Cover and simmer for 1 hour; stirring occasionally.
Remove bay leaves. Serve chili piping hot over cooked spaghetti. Use the ingredients as you wish.