January 2026 – Chili

Chili

Rosella Coblentz, Blue Ball

• 1 lb. ground beef
• ½ cup chopped onion
• ²/₃ cup catsup
• ½ cup chopped celery
• 1 tablespoon lemon juice
• ½ cup green pepper
• ½ cup water
• 16 oz. can kidney beans
• (2) 16 oz. cans tomatoes
• ¹/₈ teaspoon red pepper
• ¹/₈ teaspoon paprika
• ¼ teaspoon dry mustard
• 1 tablespoon brown sugar
• 1½ teaspoons Worcestershire sauce
• 1 teaspoon vinegar
• 1 teaspoon salt
• 1 to 2 teaspoons chili powder
• ½ teaspoon ground cumin

Brown hamburger; drain. Add celery, onions, green pepper and rest of ingredients. Simmer one hour or more. Can be made in a crockpot. The longer it cooks, the better it is!

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Chili Soup

Hope Weaver, Ephrata

“A favorite recipe from my grandmother.”

• 2 lbs. ground beef
• ¼ cup (½ stick) butter
• 1 onion, minced
• 2 quarts tomato juice
• (2) 28 oz. cans baked beans
• 1 teaspoon chili powder
• 1 teaspoon salt (if using unsalted tomato juice, add more to taste)
• ¼ teaspoon black pepper

Brown ground beef with butter. Add onion and tomato juice. Bring to a boil.

Add remaining ingredients. Return to a boil, then simmer for 5 minutes.

Serves 12.

Note: To make spicier, increase amounts of chili powder and black pepper, and add a teaspoon of cayenne pepper.

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Creamy White Chili Soup

Hope Weaver, Ephrata

• 1 lb. chicken breast, cut in 1” pieces
• 1 medium onion, chopped
• 1½ teaspoons garlic powder
• 1 tablespoon vegetable oil
• 1 large can (or (2) 15½ oz. cans) Northern beans, drained and rinsed
• 4 oz. can green chilies
• 14½ oz. chicken broth
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon cumin
• 1 teaspoon oregano
• 1 cup sour cream
• ½ cup whipping cream

Sauté chicken, onion and garlic powder in oil until meat is no longer pink. Then add beans, chilies, broth and seasonings. Bring to a boil and simmer 30 minutes.

Add sour cream and whipping cream. Heat, but do not boil.

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Chili

Connie Buckwalter, New Holland

• 1 lb. browned hamburger
• ½ cup onion (3 tablespoons minced)
• 1 teaspoon salt
• 2 teaspoons chili powder
• ¼ cup brown sugar
• 15 oz. can kidney beans
• ½ (29 oz.) can tomato puree

Brown the hamburger, then add all remaining ingredients.

Note: Can double to make 2 lbs. of chili.

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Chili Soup

Cindy Laughman, Ephrata

• 1 lb. ground beef
• 2 tablespoons chopped onion
• 2 tablespoons chopped green pepper
• ¼ cup vinegar
• ¼ cup brown sugar
• 3 cups tomato juice
• 1 can kidney beans, drained
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1½ teaspoons taco seasoning
• 1 teaspoon paprika
• 1½ teaspoons parsley
• 1 can diced tomatoes
• salt and pepper to taste

Brown ground beef with onion and green pepper. Add vinegar, brown sugar, tomato juice, beans, spices, tomatoes (undrained), salt and pepper. Bring to a boil; reduce heat and simmer for about half an hour.

Serve hot, sprinkled with cheddar cheese. Corn bread goes good with this.

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Three Bean Chili

Gloria Dougherty, Akron

• 1 lb. lean ground turkey
• 1 lb. lean ground beef
• 1 qt. stewed tomatoes
• 1 pint hot or mild salsa
• ½ cup dried pinto beans
• ½ cup dried kidney beans
• ½ cup dried black beans
• 1 large onion, chopped
• 4.5 oz. can green chilies, chopped
• 2 tablespoons chili power
• 1 tablespoon garlic, minced
• 1 teaspoon oregano
• pinch ground cumin
• 2 cayenne peppers, chopped
• 2 jalapeño peppers, chopped

Optional:

• ½ teaspoon ginger, chopped
• 1 teaspoon turmeric power
• ½ teaspoon black pepper
• ½ cup mushrooms, cooked

Soak beans and cook until soft.

Sauté onions, peppers, turkey and beef.

Mix all ingredients together and simmer one to two hours.

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Turkey and White Bean Chili

Marilyn Bashore, Lititz

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 serrano chili, seeded and minced
• 4 teaspoons chopped fresh rosemary leaves
• 2 teaspoon ground cumin
• 1½ teaspoon dried Mexican oregano
• ¼ teaspoon cayenne pepper
• 1 pound ground white-meat turkey
• 5 cups low-sodium chicken broth
• 15 oz. can cannellini beans, rinsed and drained
• 15 oz. can white hominy, rinsed and drained
• 3 tablespoons cornmeal

In a large Dutch oven, heat oil over medium-high heat. Add onion and cook until soft, about 8 minutes.

Add garlic, chilies, rosemary, cumin, oregano, and cayenne. Cook until fragrant, about 2 minutes.

Add turkey and cook, breaking up meat with a wooden spoon, 5 minutes.

Add broth, beans and hominy; bring to a boil over high heat. Partially cover, reduce heat, and simmer until chili is slightly thickened, about 25 minutes.

Gradually stir in cornmeal and cook 15 minutes. Season to taste with salt.

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Black Bean and Sweet Potato Chili

Marilyn Bashore, Lititz

• 1 tablespoon olive oil
• 1 medium onion
• 2 sweet potatoes
• 1 jalapeño pepper
• 3 to 4 cloves garlic
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• ½ teaspoon unsweetened cocoa powder
• 15 oz. can fire roasted tomatoes
• 15 oz. can petite diced tomatoes with juices
• 1 cup vegetable broth
• (2) 15 oz. cans black beans, drained and rinsed

Prep vegetables and measure out all ingredients

Dice onion, jalapeño and garlic. (For a less spicy chili, remove seeds from jalapeño before dicing.)

Peel sweet potatoes and dice into 1/2 inch cubes.

Add 1 tablespoon oil to a large pot and sauté onion over medium heat for 4 to 5 minutes. Add jalapeño, sweet potato, and garlic. Season with chili powder, cumin, smoked paprika, cocoa powder and salt. Mix well and sauté a few minutes more.

Increase heat and add the tomatoes, broth and beans. Bring to a boil. Stir and reduce heat to an active simmer. Cover with a lid.

Cook, covered, for 25 minutes or until sweet potatoes are tender.

Serve and add toppings such as sliced avocado, cheese, green onion or sour cream.

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Crockpot Chili

Pat Roth, Ephrata

• 2 cans red kidney beans
• 1 can white northern beans
• 2 cans stewed tomatoes
• 2 lbs. ground beef, browned and drained
• 2 small onions, chopped
• 1 green pepper, diced
• 2 cloves garlic, minced
• 3 tablespoons chili powder
• 1 to 2 teaspoons cumin
• salt and pepper to taste
• dash of red pepper and/or Tabasco Sauce

Add all ingredients to the slow cooker in order. Stir lightly.

Cook on low for 10 to 12 hours, or high for 5 to 6 hours.

Serve with grated sharp cheese.

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Turkey Chili

Pat Roth, Ephrata

• 1 lb. lean ground turkey
• ¾ cup chopped onion
• ¾ cup chopped celery
• ¾ cup chopped green pepper
• 28 oz. can diced tomatoes, undrained
• 26 oz. jar or can meatless spaghetti sauce
• 15½ oz. can hot chili beans
• 1 ½ cups water
• ½ cup frozen corn (optional)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ¼ teaspoon pepper
• ¼ teaspoon cayenne pepper
• 16 oz. can kidney beans, rinsed and drained
• 15 oz. can pinto beans, rinsed and drained

In a nonstick skillet, cook the turkey, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender. Drain and transfer to a slow cooker.

Add tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on high for 1 hour.

Reduce heat to low and cook for 5 to 6 hours.

Add the kidney and pinto beans. Cook 30 minutes longer.

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Vegetarian Red Bean Chili

Mary Ann Dell, East Earl

• 16 oz. can red beans, rinsed and drained
• (2) 8 oz. cans no-salt added tomato sauce
• 2 cups water
• 14½ oz. can diced tomatoes, undrained
• 12 oz. package frozen vegetarian meat crumbles
• 1 large onion, chopped
• 1 to 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 garlic cloves, minced
• 1 teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon cayenne pepper

Optional:

• sour cream
• shredded cheddar cheese

In a 4 qt. slow cooker, combine all ingredients. Cover and cook on low for 5 to 6 hours, or until heated through.

Serve with sour cream and cheddar cheese.

Serves 6.

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Chili con Carne

Mary Ann Dell, East Earl

• 1 tablespoon Crisco vegetable oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 lb. ground beef round
• 28 oz. can whole tomatoes, undrained and chopped
• 8 oz. can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• dash of hot pepper sauce (optional)
• 30 oz. can kidney beans, undrained

Heat oil in a large saucepan over medium heat. Add onion and green pepper. Cool and stir until tender. Add meat. Cook until browned, stirring occasionally.

Stir in tomatoes, tomato sauce and seasonings. Bring to a boil. Reduce heat to low. Simmer for 45 minutes, stirring occasionally.

Add beans. Heat thoroughly, stirring occasionally.

Serves 8.