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Got a hankering for chili, but tired of the same old bean chili you’ve had innumerable times? Good. It’s time to shake things up a little and undertake something dissimilar to get your taste buds excited. Here are four distinctive recipes for chili that will give your chili cravings a great deal of much necessitated variety. => Pumpkin Chili Mexicana The sweet, earthy taste of pumpkin takes this dish to a whole other level of savory goodness. 2 tablespoons vegetable oil, 1/2 cup onion, chopped, 1 cup of red or green pepper, chopped, 1 clove garlic, finely chopped, 1 pound of ground turkey, 2 (14 oz.) cans diced tomatoes, undrained, 1-3/4 cups pumpkin puree, 1 (15 oz.) may tomato sauce, 1 (15-1/4 oz.) may kidney beans, drained, 1 (4 oz.) may green chilies, diced, 1/2 cup whole kernel corn, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper. In a huge saucepan, heat the vegetable oil over medium high heat. Add in the onion, bell pepper and garlic. Cook, stirring constantly, for 5 to 7 minutes or until tender. Add in the turkey meat and cook until browned; drain. Add in the tomatoes with juice, pumpkin puree, tomato sauce, beans, chilies, corn, chili powder, cumin, salt and pepper. Reduce the heat to low. Cover and cook, stirring occasionally, for 30 minutes. => Memphis Barbecue Shrimp Chili Here’s a very distinctive chili recipe that comes straight out of the Memphis barbecue tradition. The consistency will be very soup like and is meant to be served over rice or French bread. 1-1/2 pounds medium shrimp, 4 tablespoons of unsalted butter, 3 tablespoons of olive oil, 5 garlic cloves, coarsely chopped, 1-1/2 cups of barbecue sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon liquid smoke, 1-1/2 teaspoons crushed red pepper flakes, 1-1/2 teaspoons salt, 1 teaspoon coarse ground black pepper, 1 tablespoon chili powder, 1/2 cup chopped fresh parsley, 1 lemon, sliced very thin, white rice and or French bread. Peel and exhaustively clean the shrimp. In a large, heavy skillet, melt the butter and oil. Cook the garlic until it’s nice and soft. Add in the shrimp and cook until pink. Add in the barbecue sauce, Worcestershire sauce and hot sauce, liquid smoke, red pepper flakes, salt, pepper and chili powder. Simmer all for 10 minutes. Add in the parsley and lemon slices. Continue to simmer for 5 to 7 minutes. Serve chili over white rice and/or French bread. => Italiano Chili Con Carne Italian meets Southwestern in this easy-to-make chili dish. 1 green pepper, 6 to 8 huge onions, 1 pound ground beef, 1 medium may of tomatoes, 1 may of kidney beans, 1 may of spaghetti sauce. In a skillet, cook the ground beef until brown; drain. Dice up the green peppers and onions and add to a saucepan. Add in the cooked beef and the tomatoes. Let simmer until all ingredients are well done. Add in the beans and spaghetti sauce; heat thoroughly. Season to taste with salt, pepper and sugar. => Picante Cincinnati Chili This Cincinnati version is known as the sweet chili and is served over spaghetti noodles. The picante sauce adds a nice twist to this popular dish. 2 pounds of ground beef or pork, 2 huge onions, chopped, 2 cloves of garlic, minced, 1 (15 oz.) may tomato sauce, 1 may picante sauce, 2 tablespoons chili powder, 1 to1-1/2 teaspoon cinnamon, 1 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon ground allspice, 2 bay leaves, 1 pound thin spaghetti, cooked. Topping: Shredded cheddar cheese, 1 chopped onion, kidney beans, heated, Oyster crackers. In a big Dutch oven or pot, brown the beef or pork along with the onion and garlic. Add in the remaining ingredients, except for the spaghetti and the toppings. Cover and let simmer for 1 hour; stirring occasionally. Remove the bay leaves. Serve the chili nice and hot over the cooked spaghetti. Use toppings as desired.
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