The days are getting shorter, and the air is cooler, which can only mean one thing – it’s time for chili! October is National Chili Month, and the staff at That’s Good HR shared some of their favorite recipes for the heartwarming dish. How about breaking out the saltines and cornbread and pairing them with one of our favorite recipes below?
When our staff isn’t busy creating chili magic in the kitchen, they’re creating great matches between Indianapolis area job seekers and top local employers. If you’re in the job market, or if you are a company with open positions to fill, reach out to That’s Good HR for more information. In the meantime, let’s “chili” out and warm up with a bowl of the good stuff.
Kirstia’s Classic Chili
Don’t you just love a classic chili recipe? With its tomato base and chili powder combination, it will satisfy the chili purists in your household. The question is, beans or no beans? It’s your call, but Kirstia’s recipe includes a couple cans of them.
1 62-oz can of V8 or vegetable juice
1 15.5-oz an of Brooks hot chili beans
1 15.5-oz can of Brooks mild chili beans
1 14.5-oz can of diced tomatoes
2 pounds ground beef, browned and drained.
1 TBSP of Mexene chili powder
Mix the above ingredients in a large stock pan and simmer on medium heat for 15 minutes. Add your favorite pasta – elbow macaroni or spaghetti noodles broken in thirds.
Kirstia’s White Chicken Crockpot Chili
During the busy fall and winter months, a slow cooker chili recipe can be a lifesaver. Check out Kirstia’s White Chicken Chili, which you can throw into the slow cooker before work and enjoy at the end of a crazy day.
3 to 4 frozen chicken breasts
2 cans of black beans – drained and rinsed
2 cans of corn – do not drain
2 packets of ranch seasoning
2 8oz of cream cheese
2 cans of Rotel tomatoes
1 tablespoon of cumin
Add all ingredients to a slow cooker and cook on low for 6-8 hours. Shred the chicken right before serving.
Madison’s White Chicken Chili
Madison’s favorite chili recipe comes from her favorite cookbook, “Cook Once, Eat All Week.” Fun fact: Madison doesn’t try to figure out how much cream cheese equals six ounces. She throws the whole block into the mix, and reports that it’s even yummier with the extra two ounces!
1 TBSP olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 tsp salt
fresh ground pepper
1 tsp cumin
1 tsp oregano
1 tsp chili powder
40 oz. low sodium chicken broth (5 c)
1 15 oz can great Northern beans drained and rinsed
7 oz can green chiles
1 c whole kernel corn (canned or frozen)
6 oz cream cheese cut into pieces
1/3 cup half and half
4 cups shredded chicken
Heat a large heavy bottom pot over medium-high heat. Add onion and garlic and sauté until onion is translucent.
Add salt, pepper, oregano, chili powder, and cumin and cook for an additional 30 seconds.
Add chicken broth, beans, green chiles, and corn and bring to a boil. Lower heat and let simmer for 10 minutes.
Add chicken, cream cheese, half and half, and stir until combined and cream cheese is melted. Stir in chopped cilantro.
Top with chopped red onion and more cilantro.
Hannah’s favorite turkey chili recipe
1 TBSP olive oil
2 pounds ground turkey, white and dark meat combined
2 cups coarsely chopped onions
2 TBSP chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeño, cored, deveined and finely chopped
1 TBSP fresh oregano, chopped, or 1 tablespoon dried
2 bay leaves
3 TBSP chili powder
2 tsp ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and black pepper
2 (15-ounce) cans red kidney beans, drained
2 cups shredded Cheddar
1 cup sour cream (optional)
Sliced lime, for garnish (optional)
Find the full recipe and directions here.