Recipes

[JeanLouiseFinch]

I've found some chili recipes online that use Rotel, but I would like to balance that search with some from our great home cooks in the forum. Thanks!

[Dam Yankee]

This is the one I've been using for years and it's always a hit. I use the spicy V-8 and the hot Rotel because we love the heat. I have also successfully doubled this recipe.

TEX MEX CHILI

1 lb. ground beef or pork sausage
2 cloves garlic, minced
3 or 4 tsp. chili powder
1/2 tsp. ground cumin
1 (15 1/2 oz.) can red kidney beans, drained
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1 (16 oz.) can tomatoes, cut up
1 10 can Rotel tomatoes and chilies
1 c. V8 juice or tomato juice
1 (6 oz.) can tomato paste
1/4 tsp. salt
Shredded Cheddar cheese
Sour cream

In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more. Meanwhile in 3 1/2-, 4, 5, 6 - quart crockery cooker combine beans, celery, onions, green pepper. Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt. Stir in cooked meat. Cover cook over low heat setting for 10-12 hours or on high 4-5 hours.

Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Serves 4 to 6.

[JeanLouiseFinch]

Thanks, Dam Yankee. Your recipe sounds very good. Since there will be kids eating, I think I better go mild. I might try to blend some ideas from your recipe with another one and hope I get a hit! Thanks again.

[Zhills]

I would make my favorite recipe and change the tomatoes only. I opened 'ready to eat' black beans instead of plain black beans to add to chili and it was a goooood mistake. Delicious!

[Zhills]

I would make my favorite recipe and change the tomatoes only. I opened 'ready to eat' black beans instead of plain black beans to add to chili and it was a goooood mistake. Delicious!

[Dam Yankee]

On 11/19/2014 JeanLouiseFinch said:

Thanks, Dam Yankee. Your recipe sounds very good. Since there will be kids eating, I think I better go mild. I might try to blend some ideas from your recipe with another one and hope I get a hit! Thanks again.

You're very welcome. I made a toned down version of it, recently. Those of us who preferred a kick just added some crushed red pepper to their helpings. It was still a winner.

If you come up with a hit, please let us know what you did.

[KellyMacNamara]

Taco Chicken Chili Ingredients: 1 onion, chopped 1- 16 oz can black beans, rinsed and drained 1- 16 oz can kidney beans, rinsed and drained 1- 8 oz can tomato sauce 1- 10 oz package frozen corn kernels 3 - 10 oz cans diced tomatoes w/chilies (mild or medium) like Rotels 2 Tbs Taco Seasoning 1 tbsp chili powder (more or less to fit your taste) 24 oz boneless, skinless chicken breasts (About 3-4) ¼ cup chopped fresh cilantro (optional) Directions Combine everything except chicken (and cilantro) in a slow cooker and mix well. Place chicken to the top, and press it down slightly. Cook on low for 10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker, and mix everything together. I only had 2 cans of Rotel tomatoes and subbed a can of regular petite diced tomatoes instead and it was just as delish- enjoy!