Jan 15, 2014 6 min read

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Arlene Snatchko prepares a batch of Arlene’s Super Chili in her home in Oakdale.

Jim McNutt / O-R

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Ken Armstrong of Houston poses with a bowl of his Sweet, then Hot Chili. Armstrong’s recipe calls for cinnamon and honey, combined with diced habanero peppers to form the zesty flavor.

Jim McNutt / O-R

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Ken Armstrong cooks his Sweet then Hot Chili.

Jim McNutt / O-R

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Nothing goes better with football on a cold winter’s day than chili. We asked readers to submit their favorite chili recipes, and we received a variety of concoctions, ranging from hot to barbecue. Pick your favorite, and cook up a pot for the big game – even if your team isn’t in it to win it this year!

Sweet, then Hot Chili

Looks colorful with green and red peppers and whole-kernel corn. First bite is sweet, and then the heat hits a moment later! We had a chili cook-off at church, and everyone loved it. In fact, it was the first one gone!

Ingredients

2 pounds ground beef

1/2 pound chopped bacon

1 cup chopped onions

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 (15 ounces) can diced tomatoes

1/2 of a 15-ounce can of whole-kernel corn

2 (15-ounce) cans chili beans

1 (15 ounces) can beef broth

1 finely diced habanero pepper (seeds removed)

1 1/2 teaspoons chili powder

1 teaspoon Accent seasoning

1 teaspoon cinnamon

1/2 cup pure honey

Brown ground beef and chopped bacon in skillet; add chopped onions and simmer on low until translucent. Drain off fat. Add red and green peppers. Add broth, tomatoes, chili beans, chili powder, corn, Accent, habanero and cinnamon. Simmer on low at least 30 minutes. Add pure honey, adjusting the amount to desired balance to heat of the habanero.

Ken Armstrong

Houston

Arlene’s Super Chili

In the words of Goldilocks … it’s just right. Just enough spice, but not too hot. It is comfort food at its best. The tomato flavor comes through yet doesn’t mask the spices. It is thick and rich. It tastes like heaven on a warm summer day.

Ingredients

2 pounds fresh ground beef

1 quart tomato juice

1 (29 ounces) can tomato puree

1 (15 ounces) can red beans, drained

1 (15 ounces) can pinto beans, drained

1 large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (you may want to use less, then add a little at a time; adjust to your taste)

1 teaspoon ground cumin

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

In a skillet, brown ground beef; drain. Put the drained beef and the remaining ingredients (I always add an extra can of beans) in a 6-quart pot. Cover the pot; let simmer 1 to 1 1/2 hours, stirring every 15 minutes.

Arlene Snatchko

Oakdale

Della’s Chili

Hot and tasty!

Ingredients

2 pounds ground beef

4 hot sausage links, cut into bite-size pieces or 1 pound bulk hot sausage

4 large green peppers

4 medium onions

4 garlic cloves (minced)

3 tablespoons olive oil

Red pepper flakes (optional)

3 tablespoons chili powder (4, if you are brave)

1 cup water (more, if needed)

3 (28-ounce size) cans diced tomatoes

4 (15-ounce size) cans Ro-Tel diced tomatoes with chili peppers

1 teaspoon seasoning salt

Black pepper

1 pound elbow macaroni (cooked according to package) or beans (I don’t use beans)

Cook onion and green pepper in olive oil until transparent; add red pepper flakes and garlic; cook through and set aside. Brown beef and sausage until no longer pink. Add chili powder and seasoning salt. Add onion and pepper mixture. Stir. Add all diced tomatoes and water. Add black pepper to taste. Stir, bring almost to a boil, then simmer about two hours. Add cooked noodles (or beans), and stir. Adjust seasonings to taste; garlic powder can be used. If too hot, add more water in small amounts.

Della Faryna

Ellsworth

Grandma’s Chili

As good as your grandma’s with a little kick!

Ingredients

1 pound ground beef

1 Vidalia onion

1 green pepper

1 yellow pepper

2 small hot peppers

2 cans light kidney beans

2 cans dark kidney beans

2 cans tomato sauce

Parsley flakes

Onion powder

Garlic powder

Salt and pepper

Chili powder

Mrs. Dash (original)

Mrs. Dash (garlic and herb)

Mrs. Dash (onion and herb)

Mrs. Dash (hot pepper)

Fry the ground beef in the skillet, adding onions, peppers and seasonings. Add tomato sauce and beans to a pot on the stove over low heat; add meat mixture, and cook a half-hour to an hour.

Tina Loughman

Washington

JK’s Demon Mountain Chili

Not so hot you can’t eat it; has great flavor, and the heat sneaks up on you like the devil himself! All the flavor is from the peppers.

Ingredients

2 pounds ground meat

1 large can tomato sauce

1 large can crushed tomato

1 small can tomato paste

1 large can dark kidney beans (drained)

1 small can light kidney beans (drained)

3 large banana peppers and seeds (diced)

1 large white onion (diced)

2 green peppers (diced)

8 ounces (half of a 16-ounce jar) jalapenos with juice

1 habanero pepper, sliced

4 to 6 beef bouillon cubes

Brown meat and drain; add all ingredients to a crock pot. Cook on low 6 to 8 hours.

Jeff Kurchina

Crescent

Chili with a BBQ Taste

Ingredients

1 1/2 pounds ground meat

1 can white beans

1 can dark-red kidney beans

2 green peppers, chopped

1 large can chopped tomatoes

1 can tomato paste

1 can tomato sauce

1/2 cup water

Chili powder

1/3 cup barbecue sauce

Salt and pepper

Couple pinches sugar

Brown ground meat and drain. Add beans, tomatoes, sauce, paste, green peppers and spices. Cook about 30 minutes.

Top with shredded cheddar cheese, if desired.

Anna Rubis

Houston

Amy’s Wonderful Chili

A real Southwestern chili

Ingredients

1 pound ground meat

1 green pepper, chopped

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic salt

1 onion, chopped

1 jar Ragu

1 can diced tomatoes

1/2 cup sugar

Chili powder, to taste

2 cans kidney beans

2 cups macaroni

2 packages taco seasoning

1 cup shredded cheddar (optional)

Brown ground meat with onion and pepper. Drain off fat. Add taco seasoning and diced tomatoes. Bring to a low simmer. Add Ragu, salt, pepper, garlic salt, sugar and beans. Cook for an hour. In a separate pot, cook macaroni according to package directions. Drain. Add macaroni to chili. Stir to blend. Serve with cheddar cheese on top.

Amy Williams

Washington

Nick’s Football Sunday Chili

Not too spicy with a good mix of beans

Ingredients

2 pounds ground beef

2 medium-sized onions, chopped

2 (24-ounce size) cans diced tomatoes

1 small can tomato paste

1 can light kidney beans

1 can white kidney beans

1 can black beans

3 garlic cloves, chopped

1 tablespoon fresh cilantro

1 cup water

1 to 2 tablespoons chili powder

Salt and pepper to taste

In a large pot, cook onions and garlic until soft. Add ground beef, and cook until brown. Add remaining ingredients, and bring to a boil. Once at a boil, set to simmer at least 2 hours.

I like to add sour cream and sharp cheddar cheese when served.

Nick Kratsas

Mt. Lebanon