Crockpot Chili

 

Photo source:  Chelsea's Messy Apron

"This chili isn’t your typical “dump and forget it” crockpot recipe like recipe like most on my blog.  It’s better because it’s slow cooked.

Slow cooking is the first secret to award-winning chili. It blends flavors, tenderizes beans and veggies, and makes the meat juicy and tender.

The second secret is browning first. Sautéing the veggies and browning the beef before adding them to the crockpot adds layers of flavor."  Comment from Chelsea's Messy Apron

Everything about this recipe gets my attention.  Slow cooking is becoming one of my favorite ways of cooking, I love the ingredients and I'm currently in search of a good chili recipe.  I'll let you know when I find it, but this is the first one to get my attention.

Click here to go to the Chelsea's Messy Apron recipe page.

Wendy's Copycat Chili

 

Photo source:  Taste of Home

"Next time a craving for Wendy’s chili strikes, forget about a trip to the drive-thru and head to your kitchen instead. This copycat Wendy’s chili recipe creates a hearty, homemade version that’s not too spicy and just as delicious as the real deal" . . . recipe description from Taste of Home.

There was a time Wendy's had a salad bar that included the chili and other items.  For the longest time I would get a baked potato and top it with chili.  Not sure how the chili is now since I haven't been in a while, but it used to be excellent.  Hoping this recipe is the same.

Click here to go to the recipe.

One Pot Chili Mac

 

Photo source: The Seasoned Mom

This Chili Mac recipe sounds fast, easy and delicious. 

Blair at The Seasoned Mom has great ideas on what to serve with the Chili Mac, along with lots of recipes to make it easy for you to plan the meal.

Click here to go to Blair's recipe page where she lists other chili recipes.

White Chicken Chili Bake

Ingredients

20 oz boneless skinless chicken thighs, cut into 1-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
2 cans (19 oz each) Progresso™ chickpeas, drained, rinsed
1 cup tomatillo salsa (from 16-oz jar) or salsa verde
2 cups shredded mozzarella cheese (8 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned in a 12-inch nonstick skillet.

Add remaining ingredients except cheese to the chicken mixture.

Stir and spread in baking dish, cover with foil.

Bake 25 to 30 minutes.

Top with cheese, and recover with foil.

Let rest at room temperature about 5 minutes or until cheese melts. If desired, serve over rice with favorite chili toppings: chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, or guacamole.

Source:  Pillsbury.com