Come Home to Chili
By Cary Magazine

Saucy, meaty, chock full of beans and spices — you probably have a go-to chili recipe that rolls all your preferences into one bowl of home-cooked goodness.
You may already make the best chili in town, but why not expand your horizons and give someone else’s favorite recipe a try?
These recipes turned heads at the Western Wake Farmers’ Market Chili Cook-Off in October. A slow cooker makes prep easy, and dinner can be ready when you get home.
Another bonus: Many of the ingredients can be sourced from local farmers when in season.


Butternut Squash Chili
Janice Crawford

1 pound dry black beans

2 tablespoons butter

1 cup chopped onions

3 garlic cloves

1 cup chopped celery

3 cups peeled and diced butternut squash

2 chopped jalapeno peppers

4 cups chopped kale

2 tbsp chili powder

2 tsp ground cumin

14.5 oz. can diced tomatoes (or use fresh)

1 1/2 cups red wine

1 tsp salt
Soak beans overnight in water. Drain.
Sauté butter, garlic, onions and celery until soft.
Combine allingredients in slow cooker and cook on low 8 hours.



Best Darn Chili Ever
Chris Harper

1 pound ground sirloin

1 pound filet mignon, cubed (or substitute sirloin)

1 pound kielbasa, cubed

1 large yellow onion, cut into large diced pieces

1 or 2 large green bell peppers, cut into pieces

6 jalapeño peppers, sliced1 can of each of the following beans: dark red, light red, pinto, black, white northern, chili (you can add more if you like more beans)

28 oz. can diced tomatoes, drained

28 oz. can whole tomatoes, cut into halves, drained

chili powder, to taste

onion powder, to taste

cayenne pepper, to taste

16 oz. can beer
Add all ingredients to slow cooker and cook on high 4-6 hours or low 8-10 hours.




Sara's Hot Buffalo Chicken Wing Chili
Sarah Coyrea

1 tablespoon extra virgin olive oil

1 1/2 pounds ground chicken breast

1 large carrot, peeled and finely chopped

1 large onion, chopped

3 celery ribs, finely chopped

5 cloves of garlic

1 small chili pepper

1 tablespoon chipotle chili powder

1 bay leaf

salt and pepper

1 cup chicken stock

1/4 cup Frank's Red Hot sauce

28 oz. can tomatoes (or fresh)

19 oz. can white kidney beans, drained and rinsed

blue cheese dressing

Place a large pot over medium heat and heat oil. Add chicken and brown. Add next 7 ingredients. Cook for a few minutes. Transfer to slow cooker. Add stock to pan and scrape the bottom then add to slow cooker. Add hot sauce, tomatoes and beans to slow cooker and stir. Cook on low for 4 hours. When almost done, add blue cheese dressing to taste. Serve with tortillas, carrots and celery and crumbly blue cheese.


Read more: http://www.carymagazine.com/features/come-home-chili#ixzz2IvEGr73L