Kathys Salsa Chili Recipes

SALSA CHILI

You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 6

Salsa Chili image

Steps:

In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

Ingredients

1 pound ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (15 ounces) pinto beans, rinsed and drained
1 can (5-1/2 ounces) tomato juice
Shredded cheddar cheese, chopped green peppers, sour cream and thinly sliced green onions, optional

SLOW-COOKER SALSA CHILI

Chunky salsa adds extra flavor to this oh-so-good slow-cooker chili.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 6

Number Of Ingredients 9

Slow-Cooker Salsa Chili image

Steps:

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 45 mg, Fiber 7 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 7 g, TransFat 1/2 g

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

CHICKEN CHILI

Provided by Katie Lee Biegel

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Chicken Chili image

Steps:

Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 pound ground chicken
1 packet taco seasoning
One 28-ounce can diced tomatoes
One 15.5-ounce jar medium tomato salsa
One 15-ounce can pinto beans, drained and rinsed
1 cup frozen corn
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Sour cream, shredded cheese, thinly sliced scallions and pickled jalapenos, for serving

CINCINNATI-STYLE CHILI

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

Cincinnati-Style Chili image

Steps:

For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

CHILI'S SALSA

Make and share this Chili's Salsa recipe from Food.com.

Provided by JustaQT

Categories Sauces

Time 5m

Yield 4 Cups, 32 serving(s)

Number Of Ingredients 7

Chili's Salsa image

Steps:

In food processor place jalapenos and onions.
Process for just a few seconds.
Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree.
Place in covered container and chill.
A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.

Ingredients

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar