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2 Double Dare Chili
from Brooks Chili Beans

Ingredients
2 cans (15.5 oz. each) Brooks Chili Beans, undrained
2 lbs. chuck or round steak, ground coarsely
1 onion, diced
2 Tbsp. cooking oil
4 cloves garlic, minced
1/8 - 1 Tbsp. jalapeno pepper, diced, to taste
2 cans (14.5 oz. each) Brooks Just For Chili Tomato Sauce
1 1/4 oz. Brooks Chili Seasoning
1 Tbsp. cumin
Salt and pepper to taste

Directions
In chili pot or skillet, heat oil and add meat, garlic and onion.
Saute until brown; drain excess fat. Season to taste with salt and pepper.

Add chili beans and tomato sauce. Heat through. Add chili seasoning,
cumin, and jalapeno peppers. Bring to a boil. Reduce heat and
simmer 30-45 minutes.

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3 Hearty Vegetarian Chili
from Campbell's Kitchen

Prep/Cook Time: 25 minutes
Serves: 4

Ingredients:
2 tbsp. vegetable oil
1 large onion, chopped
1 small green pepper, chopped
1/4 tsp. garlic powder, minced OR 2 cloves garlic, minced
1 tbsp. chili powder
1/2 tsp. ground cumin
2 1/2 cups V8® 100% Vegetable Juice
1 can (about 16 oz.) black OR kidney beans, rinsed and drained
1 can (about 15 oz.) pinto beans, rinsed and drained

Directions:
HEAT oil in saucepan. Add onion, pepper, garlic powder, chili
powder and cumin and cook until tender.

ADD vegetable juice. Heat to a boil. Cook over low heat 5 min.

ADD beans and heat through.

Nutrition Information
Nutritional Values per Serving: Calories 324,Total Fat 8g, Saturated
Fat 1g, Cholesterol 0mg, Sodium 676mg, Carbohydrates 50g, Fiber
16g, Protein 15g, Vitamin A 38%DV, Vitamin C 56%DV,
Calcium 10%DV, Iron 23%DV

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4 Idaho Potato Chili
from the Idaho Potato Commission

INGREDIENTS:
1 pound Idaho Potatoes, peeled and cut into
1/2-inch cubes (about 2 1/2 cups)
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 green bell pepper, diced (about 1 cup)
1 large clove garlic, minced
8 ounces ground turkey
2 tablespoons chili powder
1 28-ounce can whole tomatoes with juices
1 16-ounce can red kidney beans, drained and rinsed
1/2 teaspoon salt
1/4 cup freshly chopped cilantro

Toppings:
1/4 cup non-fat yogurt
2 tablespoons low-fat sour cream
1/4 cup sliced scallions or chopped tomato

DIRECTIONS:
Over medium-high heat, heat oil in 3-quart saucepan. Add onions,
green pepper and garlic. Cook for 5 minutes, stir occasionally or until softened.

Add ground turkey. Cook for an additional 5 to 6 minutes, breaking
up with back of spoon, until no longer pink.

Stir in chili powder. Cook for 1 minute. Add canned tomatoes,
1 cup water, potatoes, kidney beans and salt.

Bring mixture to boil. Reduce heat. Simmer, covered for
about 30 minutes, stirring occasionally.

Remove from heat. Stir in chopped cilantro. Serve topped
with yogurt/sour cream topping and sliced scallions or chopped tomato.

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5 Easy Chicken Chili
from Perdue Chicken

Prep/Cook Time: 10 minutes
Servings: 4

Ingredients

2 cups cubed, cooked PERDUE® chicken meat
2 tablespoons vegetable oil
1 tablespoon chili powder
1/2 small onion, chopped (about 1/2 cup)
2 cans (15 1/2 ounces each) chili beans with sauce
1 can (14 1/2 ounces) Mexican-recipe stewed tomatoes
Salt and ground pepper to taste

Instructions
In large nonstick skillet over medium heat, heat oil.

Add chili powder and onion; cook 2 to 3 minutes until softened.
Add 2 cups cubed and cooked chicken meat, beans and tomatoes;
stir to blend and season with salt and pepper.

Reduce heat to low and simmer about 5 minutes or until heated through.

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6 Mexi Beef Chili Mac
from the National Cattlemen's Beef Assoc.

Servings: 4
Prep time 30 minutes

Ingredients:
1 pound ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 can (14-1/2 ounces) Mexican-style diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup uncooked elbow macaroni
3/4 cup water
2 teaspoons of spices from a taco seasoning mix.
1/2 teaspoon salt

Instructions:
Brown ground beef with bell pepper, onion and garlic in 3-quart saucepan
over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.

Stir in remaining ingredients; bring to a boil. Reduce heat; cover tightly and simmer 15 minutes. Remove from heat; let stand 5 minutes.
Makes 4 servings.

Nutrition information per serving: 372 calories; 16 g fat (6 g saturated fat; 7 g monounsaturated fat); 76 mg cholesterol; 1082 mg sodium; 30 g carbohydrate; 4.0 g fiber; 28 g protein; 7.0 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.2 mg iron; 18.8 mcg selenium; 5.9 mg zinc

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7 Santa Fe Corn Chili
from the National Cattlemen's Beef Assoc.

Servings: 4

Ingredients:

1 pound ground beef
1 large clove garlic, minced
1 can (15-1/2 ounces) red kidney beans, drained
1 can (15-1/4 ounces) sweet corn, drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced Tomatoes with zesty mild green chilies, undrained
1 package (1-1/4 ounces) chili seasoning mix

Sauce:
3/4 cup dairy sour cream
1-1/2 teaspoons green hot pepper sauce

Instructions:
Brown ground beef with garlic in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings.

Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.

Nutrition information per serving:
540 calories; 33 g protein; 51 g carbohydrate; 24 g fat; 1,712 mg sodium; 92 mg cholesterol; 7.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 6.6 mg zinc.

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8 Western Chili
from Campbell's Kitchen

Prep Time: 15 minutes
Cook Time: About 1 hour 15 minutes
Serves: 8

Ingredients:
3 tbsp. vegetable oil
3 1/2 lb. beef top round, cut into 1/4-inch cubes
3 medium onions, chopped (about 1 1/2 cups)
2 medium green peppers, chopped (about 1 cup)
2 cloves garlic, minced OR 1 tsp. garlic powder
4 cups V8® 100% Vegetable Juice
1 can (14 ounces) whole tomatoes, cut-up
3 tbsp. chili powder
1/4 tsp. ground red pepper

Directions:
In Dutch over medium-high heat, heat 1 tablespoon oil. Add beef and cook in 3 batches until browned, stirring often. Set beef aside.

Reduce heat to medium. Add remaining oil. Add onion, green pepper and garlic and cook until tender-crisp. Pour off fat.

Add vegetable juice, tomatoes, chili powder and red pepper. Heat to a boil. Return beef to pan. Reduce heat to low and cook 1 hour and 15 min.

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9 Chili Macaroni
from Red Gold Tomatoes

Servings: 8
Preparation Time: 15 minutes
Cook Time: 15 minutes

Ingredients
1 pound lean ground beef
1 (14.5 ounce) can Red Gold® Diced Tomatoes Chili Ready with Onions
2 cups Red Gold® Tomato Juice from Concentrate
1/2 teaspoon garlic salt
1/2 (16 ounce) package elbow macaroni, or wagon sheel macaroni
1 (14.5 ounce) can green beans, drained
1 cup (4 ounces) shredded cheddar cheese

Directions:
In a large skillet, brown ground round. Drain off excess fat. Add RED GOLD® DICED TOMATOES CHILI READYwith ONIONS, RED GOLD® TOMATO JUICE and garlic salt; heat to boiling.
Stir in macaroni and green beans; return to boiling. Reduce heat to simmer; cover and cook 15 minutes or until macaroni and beans are tender. Spoon into bowl and sprinkle with cheese.

Nutritional facts per serving:
Calories 320
Fat 13g
Cholesterol 50mg
Sodium 650mg
Carbohydrate 31g
Fiber 2g
Protein 20g
Vitamin A 15%
Vitamin C 40%
Calcium 15%
Iron 20%

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10 Cheesy Chili and Rice Supper
from Red Gold Tomatoes

Servings: 8
Preparation Time: 10 minutes
Cook Time: 5 minutes

Ingredients
1 (15 ounce) can chili with beans
1 (14.5 ounce) can Red Gold® Diced Tomatoes Chili Ready with Onions
1 cup water
2 cups instant rice, uncooked
1 (8 ounce) box pasteurized prepared cheese product

Directions:
In a large skillet combine chili, RED GOLD® DICED TOMATOES CHILI READY with ONIONS and water; bring to a boil.
Add rice and cheese; stir to combine. Cover the skillet. Remove from heat and let stand 5 minutes. Stir until cheese is melted and serve.

Cooking Hint:
For the very best chili you ever tasted, add a can of Sloppy Joe sauce to your favorite recipe. Once you do this, the family will not eat chili without this easy addition.

Nutritional facts per serving:
Calories 260
Fat 11g
Cholesterol 35mg
Sodium 770mg
Carbohydrate 29g
Fiber 2g
Protein 12g
Vitamin A 15%
Vitamin C 6%
Calcium 20%
Iron 10%