NORTHWEST
ChIlI
bOwL A__________ COLLECTION OF __________ OUR EMPLOYEES’
BEST RECIPES
Meridian Mark U., Store Manager
Pop’s Chili 2-1/2 lbs 80/20 ground beef 1 (4 oz) can Haggen green chiles 1 1/2 sweet onions, diced 4 garlic cloves, minced 3 (14.5 oz) cans Haggen diced tomatoes 2 (8 oz) cans Haggen tomato sauce 2 Tbsp cumin 1 Tbsp chili powder 1 tsp Sriracha 1 Tbsp ketchup 1 tsp oregano 1/4 tsp salt 1/4 tsp black pepper 1 (14.5 oz) can Haggen red kidney beans 1 (14.5 oz) can cannellini beans Cook ground beef, drain. SautÊ onions and garlic. Add ground beef, chiles, diced tomatoes, tomato sauce, cumin, chili powder, red pepper flakes, Sriracha, ketchup, oregano, salt and pepper. Simmer for 1 hour, add beans. Refrigerate for 24 hours to let the spices blend together. Reheat and enjoy!
burlington
Patti Bannister, Demo/Event Coordinator
Patti’s Best Chili
1/2 lb Haggen pork country-style sausage 1 lb Double R Ranch ground beef 4 strips Haggen bacon, cooked crisp 1 large white onion, chopped 1 tsp olive oil 4 cloves garlic, chopped 2 (15 oz) cans kidney beans 2 (15 oz) cans chili beans 2 (15 oz) cans organic northern beans 3 (15 oz) cans Haggen diced tomatoes 1/2 can Haggen tomato paste 1 package Grandma’s Chili Seasoning 2-3 cups Haggen tomato juice Cook sausage, ground beef and bacon. Dice onion, sauté onion and garlic with olive oil in frying pan, then put all ingredients into CrockPot and cook on low overnight. Add more tomato juice as needed.
Lake Tapps
Darryl J., Store Manager
Darryl’s Chili-Mac 2 lbs Double R Ranch ground beef 1 1/2 cups chopped onion 2 (15.5 oz) cans red kidney beans 1 (15 oz) can tomato sauce 1 (15 oz) can Mexican style tomatoes, chopped
1 cup uncooked elbow macaroni 1(7 oz) can diced green chile peppers 4–6 tsp chili powder 1 tsp garlic salt grated cheddar cheese
Cook meat and onions until meat is brown, drain fat. Stir in kidney beans, tomato sauce, Mexican tomatoes, macaroni, chile peppers, chili powder and garlic salt. Simmer for 20 minutes, covered. Top with cheese.
Fairhaven Marc H., Perishable Manager
My Mom Sylvia’s Turkey Chili 1 lb lean ground turkey breast 1 cup chopped onion 4 cloves minced garlic 2 (14.5 oz) cans stewed tomatoes 1 cup red wine 2 Tbsp chili powder 2 tsp cumin 2 tsp oregano 1 carrot, chopped 1/4 tsp salt 2 (14.5 oz) cans Haggen red kidney beans, drained 1 (14.5 oz) can Haggen red kidney beans, undrained Tabasco sauce to taste Brown turkey in a non-stick pan. Stir until crumbly. Drain if necessary. Add meat to slow cooker with all the other ingredients and simmer all day long. (Or, cook on stovetop low for 2 hours.) Side note: if too thick, add spicy tomato sauce.
olympia Christine S., Asst. Guest Service Manager I created this recipe myself just for this contest—I wanted to make something different than your traditional white bean or original chili styles.
Christy’s Mexican White bean chili 3 chicken breasts, cooked and chopped 1 medium onion, chopped 4 large tomatillos, chopped 1 jalapeño, diced 3 large garlic cloves, diced 3 cans cannellini beans with liquid 1 can small white beans, with liquid 1 (7 oz) can chopped green chiles 1 cup frozen corn kernels 1-2 cups chicken broth 1 cup fresh cilantro, chopped 1 Tbsp cumin 1 tsp cayenne pepper 1 pinch of oregano salt and pepper to taste Sauté onions until translucent. Add jalapeño and tomatillos and cook until tender. Add garlic and chicken and cook for about 5 minutes. Add beans, juices, chicken broth, corn and green chiles. Add the seasonings, stir altogether. Simmer for about 30 minutes. Stir in cilantro. Top with cheese and sour cream. Serve with warm corn tortillas and enjoy!
sehome
Michael D., Market Street Catering Chef
Magic Mike’s Goblin Chili 1 onion, diced small 2 poblano peppers diced small 1 Tbsp garlic minced 1 lb ground turkey 1/2 lb Di Lusso smoked turkey, diced 2 (28 oz) cans diced tomatoes 6 oz can tomato puree 2 tsp ground cumin
2 tsp chili powder 2 Tbsp chipotle puree 3 cups water 2 (15 oz) cans cannellini beans 2 Tbsp semi-sweet chocolate 2 Tbsp red wine vinegar 1/2 cup masa flour 2 tsp salt 1 tsp pepper
SautĂŠ onions and peppers until soft, add garlic and cook for 30 seconds and ground turkey, cook until done. Add tomatoes and spices and simmer for 15 minutes. Add water, beans, chocolate, red wine vinegar, masa, salt and pepper and simmer for 45 minutes, stirring every 5 minutes.
puyallup Christopher S., Variety Manager This is a great all around chili with awesome flavor and just the right amount of heat. It’s a Schmidt family favorite!
sirloin lover’s chili 2 lbs Double R Ranch ground sirloin 1/2 green bell pepper, chopped 1 jalapeño, chopped 1 (46 oz) can Haggen tomato juice 1 (28 oz) can Full Circle tomato puree 1 (15 oz) can Haggen pinto beans, drained and rinsed
1 (15 oz) can Haggen kidney beans, drained and rinsed 2 tsp onion powder 2 tsp ancho chili powder 1 tsp salt 1 1/2 tsp ground cumin 1/2 tsp black pepper 1/2 tsp sugar 1/2 tsp dried oregano
In a large skillet, brown the sirloin, drain excess grease. Add chopped jalapeños. In a large pot add beef and jalapeño mixture, juice, purée, beans, and the rest of the ingredients. Bring to a boil. Once it starts to boil, turn down to a simmer and cook for 1 hour. Enjoy!
barkley Lisa D., Deli Manager
NW Bacon, Beer and Chicken Chili 1 lb. bacon, chopped 5 lbs. chicken breast, boneless, cut into cubes 12 oz. can beer 1 large onion, chopped 2 (4 oz) cans green chiles 1 (15 oz) can diced tomatoes 1 (15 oz) can crushed tomatoes 2 Tbsp chopped garlic 2 1/2 Tbsp chicken base 1 tsp thyme 2 tsp black pepper 3 Tbsp chili powder 2 tsp cayenne pepper SautĂŠ chicken, bacon and onions to brown. Add all other ingredients and simmer for an hour.
stanwood Brittany S., Asst. Guest Service Manager
taco chili 1 (15 oz) can creamed corn 1 (15 oz) can whole corn, drained 2 (15 oz) cans white beans, drained 1 (15 oz) can kidney beans, drained 1 (15 oz) can black beans, drained 2 (15 oz) cans diced tomato with green chiles 2 lbs ground beef, cooked 1 packet ranch dressing mix 1 packet taco seasoning Place all ingredients into a Crock-Pot. Cook on low for 8 hours or high for 4 hours
ferndale
Susan S., Orient Manager This is our family recipe, which we love to make and it is so delicious!
Our Family Recipe 1 lb 90/10 Double R Ranch ground beef 1 lb Jimmy Dean ground sausage 1 large onion, chopped and sautéed 1 (15 oz) can Haggen black beans 1 (15 oz) can Haggen kidney beans 3 (15 oz) cans Haggen chili beans 1 tsp chili powder 2 dried jalapeño peppers 1 (15 oz) can tomato sauce red chili flakes to taste Brown sausage and ground beef. Drain, add onion and sauté until soft. Combine all ingredients into Crock-Pot for 4-6 hours.
woodinville
Keire C., Perishable Manager This recipe is my cousin Lisa’s recipe
Cincinnati Chili 1 lb Double R Ranch ground beef 1 small onion, chopped Brown beef and onion together and add to Crock-Pot with the following: 1 (15 oz) can tomato sauce 1 (15 oz) stewed tomatoes, diced 1 (15 oz) can chili beans 1 Tbsp white vinegar 1/2 tsp cinnamon 1/2 tsp allspice 1/2 tsp pepper 1 tsp salt 1 1/2 tsp chili powder 12 tsp minced garlic 3 bay leaves Cook 2-4 hours on low. Serve over spaghetti noodles and top with cheese! Make sure to remove bay leaves prior to serving.
mount vernon Lisa E., Guest Service Manager I use my own home grown Thai chili peppers!
white chicken chili 1 lb boneless skinless chicken breast, cut into cubes 1 medium onion, chopped 1 1/2 tsp garlic powder 1 Tbsp canola oil 2 (15 oz) cans great northern beans 1 (15 oz) can chicken broth 2 (4 oz) cans chopped green chiles 1 tsp cumin 1 (15 oz) whole kernel corn, grilled 1/4 tsp crushed red chili peppers 1/2 tsp white pepper 1 cup sour cream 4 oz heavy whipping cream fresh cilantro, chopped In large pan, sautĂŠ the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, both chiles and seasoning. Bring to a boil and simmer uncovered for 30 minutes. Top with chopped cilantro.
lake stevens Gil W., Floral Clerk
six hour chili 5 lbs ground round 5 cloves garlic, minced 1 yellow onion, chopped fine 6 Tbsp chili powder 1/4 tsp cayenne 2 Tbsp dried oregano 1 tsp cumin salt and pepper to taste 1/3 cup cornmeal 2 cups unsalted beef stock In a large heavy sautĂŠ pan, over medium heat brown ground round, half at a time (about 10 minutes each), draining off fat after each time. Reduce heat to low. Add garlic, onion, tomatoes, spices and cornmeal. Stir to a blend, adding beef stock and 2 cans drained kidney beans (optional) if you like. Cover and cook for 6 hours on low. Serve in warmed bowls. Serves 8-10. Garnish with sour cream, chopped red onion, grated cheddar cheese and serve with cornbread.
marysville Derek R., Produce Manager
easy vegetarian recipe from my college days 1 (15 oz) can Haggen kidney beans 1 (15 oz) can Haggen black beans 2 (15 oz) cans Haggen tomato sauce 2 (15 oz) cans Haggen diced tomatoes 1 bag meatless burger crumbles 1 yellow onion 1 Tbsp chili powder 2 tsp brown sugar 2 tsp unsweetened cocoa powder 1 1/2 tsp ground cumin 1/2 tsp ground cinnamon Brown the burger crumbles in a skillet. In a 4 quart saucepan, cook chopped onion in 1/4 cup of water for 5 minutes. Add burger crumbles, 1 cup of water and remaining ingredients. Bring to a boil; reduce heat to med-low. Simmer for 10 minutes.
oregon city Trina H., Variety Manager
Trina’s Terrific Chili Chow 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 2 yellow onions, chopped 3 garlic cloves, minced 2 lbs Double R Ranch 80/20 ground beef 1 (15 oz) can Haggen kidney beans
1 (15 oz) can Haggen black beans 1 (15 oz) can Haggen chili beans 1/2 cup homemade salsa salt and pepper to taste 2 packages Haggen chili seasoning mix 2 Tbsp Haggen brown sugar
SautĂŠ the bell peppers, onion, and garlic for 10-15 minutes. Cook the ground beef until brown. Combine the beef and sautĂŠed vegetables and add with the Haggen chili powder mix and brown sugar. Place all items in a Crock-Pot along with the remaining ingredients. Stir all ingredients together and set cook low for 4 to 6 hours and ENJOY.
Redmond Shannon R., Butcher Block Clerk My husband and I created this recipe. We have fun cooking together.
Sacher Family chili 3 jalapeĂąos, chopped 3 habaĂąero peppers, chopped 1 yellow onion, chopped 2 garlic cloves, minced 1 bag navy beans, soaked overnight, drained 1 bag pinto beans, soaked overnight, drained
2 (15 oz) cans garbanzo beans, drained chili powder, to taste cayenne pepper, to taste cumin, to taste 1 can beef broth 1 pint heavy whipping cream
For garnish: 8 oz sour cream 8 oz sharp Cheddar cheese 1 bunch fresh cilantro, chopped 1 bunch green onions, chopped SautĂŠ peppers, onion and garlic in olive oil until soft. Transfer to a large pot and add beans, seasonings and broth. Bring to a boil, then cover and lower heat to medium-low and cook for 45 minutes, stirring occasionally. Add whipping cream and cook for an additional 10 minutes. The whipping cream adds a delightful creaminess. Garnish as desired and enjoy this hearty chili.
tigard Mark B., Store Manager
steak chili crock pot 1 flat iron steak 1 yellow onion, diced 3 (15 oz) cans chili beans 1 (15 oz) can black beans 1 (15 oz) can pinto beans 1 (15 oz) can garbanzo beans
2 (15 oz) cans diced tomatoes with jalape単os 1 (8 oz) can El Pato tomato sauce 1 packet chili seasoning
Cut steak into bite size pieces and brown in skillet with diced yellow onion, adding a pinch of pepper and salt. Drain black, pinto and garbanzo beans and put into a Crock-Pot. Add chili beans, tomatoes, tomato sauce and packet seasoning into Crock-Pot and stir. Set to medium. Ready to serve in 3-4 hours. This does have a kick so you could use a regular can of tomato sauce instead of El Pato to reduce the heat level.
olympia Jackie R., Store Manager
southwest Chicken Chili 1 cup onion, chopped 1/2 cup red bell pepper, diced 2 lbs boneless skinless chicken breast, cut in bite-sized pieces 2 (15 oz) cans chicken broth 2 (15 oz) cans northern white beans 1 tsp cumin 1/2 tsp red pepper flakes 1/2 to 1 tsp salt (to taste) In a large skillet, sautĂŠ diced onion. As it softens, add the red bell peppers. Add chicken and cook until firm. Add chicken broth and northern white beans. Season with cumin, red pepper flakes and salt to taste. Bring to a boil and simmer for 20 minutes. Serve with sour cream and shredded cheddar. Great with cornbread.
Happy Valley Lexy C., Coffee Bar Supervisor
Lexy’s easy chili 2 medium yellow onions, diced 1 medium red bell pepper, diced 6 medium garlic cloves, finely chopped 1 jalapeùo, seeded and diced 2 lbs Double R Ranch ground beef 1 (28 oz) can diced tomatoes 1 (14 oz) can tomato sauce 2 (15 oz) cans kidney beans, drained and rinsed 1 can green chiles, drained 2 Tbsp chili powder 1 Tbsp ground cumin Brown ground beef. Add all ingredients to Crock-Pot or slow cooker. Set to low for 4-6 hours. Serve with shredded cheddar cheese, thinly sliced scallions, and sour cream. Enjoy!
hilyard Eugene Lynette G., Store Manager This recipe was from my mom Johnnie. B who was an amazing cook! The photo is of my family skiing–I’m the short one. :-). When we come home from a long winter ski day we love to dig into this chili that has been cooking all day long.
j.b.’s jamming jubilee chili 2 lbs Double R Ranch ground beef 1 package Hempler’s Hot or Mild bulk Italian sausage 1 (15 oz) can Ro-Tel Mexican style tomatoes 2 (15 oz) cans Haggen black beans 2 (30 oz) cans kidney beans 2 (15 oz) cans butter beans 1 Tbsp of Lawry’s garlic salt
1 Tbsp McCormick’s Cajun perfect pinch 1/2 cup vinegar 1 cup ketchup 1 cup brown sugar 1/2 cup Grandma’s molasses 1/2 red onion, diced 2 Tbsp minced garlic, from jar or fresh 2 cups Haggen shredded cheddar cheese
Pan cook ground beef, drain and set aside. Pan cook sausage, drain and set aside. In large 15 quart pot* add all ingredients and cook at low for 2 to 4 hours, stirring occasionally. Adjust spice level to taste and add Tabasco if you want to really heat it up. *You can use a large Crock-Pot instead.
Lake oswego Janet D., Guest Service Manager Just my own recipe–it is easy and carefree. I make this for my co-workers and they love it.
2 day crock pot chili Day 1 Place 1 lb. stew meat and 1 15 oz can of beef broth in the Crock-Pot. Cook for 8-10 hours. In evening on day one, brown 2 lbs. of lean ground beef, one large chopped onion and one diced green pepper. Mix with steak and broth. Refrigerate overnight. Day 2 Add to meat mixture: 1 (15 oz) can Haggen dark kidney beans 1 (15 oz) can Haggen light kidney beans 1 large can chili beans 1 (15 oz) can diced tomatoes vegetable juice (add amount to your liking of thickness) 3 Tbsp chili powder 2 tsp onion powder 1 tsp garlic powder salt and pepper to taste Cook on low in Crock-Pot for 6 to 8 hours. Serve in Haggen sourdough bowls, garnish with cheese, onions and sour cream. Enjoy!
Bend (N.E. 3rd)
Cairo F., Butcher Block Supervisor I created it on a budget, as a vegetarian, and it turned out awesome!
awesome chili 2 Tbsp oil 2 (15 oz) cans chili beans 2 (15 oz) cans diced tomatoes with green chiles 1 (15 oz) can great northern beans, drained and rinsed 1 (15 oz) can black beans, drained and rinsed 6 oz organic corn kernels 1 white onion, chopped 2 jalape単os, chopped 7 cloves of garlic, minced 6 oz can tomato paste 4 oz can green chiles salt and pepper to taste In oil, cook onions, jalape単os and garlic until soft, being careful not to burn the garlic. Add all ingredients to a large pot and cook for 45 minutes under medium heat.
clearview Karen W., Variety Manager This recipe was the winner of the chili contest put on at a school event many years ago.
hearty chili 1 lb ground beef 1 medium onion, chopped 2 cloves garlic, minced 2 large uncooked carrots, chopped 2 ribs uncooked celery, diced 1 medium yellow pepper 1 medium orange pepper 1 Tbsp paprika 1 Tbsp chili powder 2 tsp ground cumin 1 tsp oregano 1/2 tsp salt 1/4 tsp cayenne pepper 1 (29 oz) can diced tomatoes 2 (8 oz) cans tomato sauce 1 (15.5 oz) can dark red kidney beans Brown beef, drain, and set aside. Coat large pot with cooking oil and sautĂŠ onion until soft. Add garlic, carrots, celery and peppers. Cook stirring occasionally for about 5 minutes. Add chili powder, paprika, cumin, oregano, salt, and cayenne pepper. Stir for 1 minute. Stir in tomatoes, tomato sauce, beans, and ground beef. Bring to a boil. Reduce heat and simmer on low uncovered stirring occasionally for about 35 minutes. Enjoy!
walla walla Daneitta M., Cake Decorator This recipe came from my family. Love the green sauce!
chili verde 2 lbs pork, cubed 3 (15 oz) cans pinto beans 3 (28 oz) cans of green enchilada sauce 2 or 3 garlic cloves, minced 1/2 onion, chopped 1 jalape単o, chopped 1 Tbsp El Mexicano Achiote Verde salt and pepper to taste Put all ingredients in a slow cooker and cook until pork is falling apart. Start out on high for an hour and turn to low for the remainder of the time.
wenatchee Cassidy Potter, Asst. Produce Manager
cassidy’s sausage chili 1 lb diced chicken breast 1 lb spicy kielbasa sausage 3 celery ribs, chopped 1 red onion, chopped 3 cloves of garlic, minced 1/2 lb. okra, diced 1 red, yellow and green bell pepper, chopped 3 jalapeños, de-seeded and chopped 1 (28 oz) can diced tomatoes with juice 1 Tbsp tomato paste 2 cup chicken stock 1/2 tsp Cajun seasoning Optional: Cooked rice and beans Brown chicken and sausage in a pot and remove. Add celery, onion, bell pepper, jalapeño, garlic and sauté until soft. Add diced tomatoes with juice, tomato paste, diced okra, Cajun seasoning, salt and pepper to taste. Cook for 20 minutes. Great served over rice and beans.
port angeles
Brian L., Front End
Brian’s chili recipe 1 lb ground beef 1 lb ground pork 1 yellow onion, chopped 3 Anaheim peppers, diced 3 jalapeùo peppers, diced 2 cans tomato paste 1 (15 oz) can tomato sauce 1/2 cup chili powder 1/4 cup cumin 1/2 cup paprika 1 bottle dark beer
1 (32 oz) can beef broth 1 cup brewed coffee 1 small jar horseradish 1 (15 oz) can dark kidney beans 1 (15 oz) can pinto beans 1 (15 oz) can garbanzo beans 1 tsp oregano 1 tsp coriander 1 tsp pepper salt to taste
Brown the ground beef and pork along with the onion. Add the remaining ingredients minus the beans and let simmer for two hours. Add the beans and simmer for one more hour. Enjoy!
Eugene eugene (18th st.)
Lisa Z., Front End Manager
Mom’s chili recipe 1 lb Double R Ranch ground beef 2 1/2 Tbsp chili powder 1 bay leaf 1/2 tsp ground cumin 1 (14.5 oz) can diced tomatoes 1 (15 oz) canned tomato sauce 1 (15 oz) can kidney beans 1 tsp garlic powder 1 jalapeño, de-seeded and chopped In large sauce pan over medium heat combine beef and garlic powder and cook until well browned. Add tomatoes, tomato sauce and beans. Season with chili powder, add bay leaf, cumin, and jalapeño. Simmer for 1 hour. Serve with your favorite chili toppings and enjoy!
Grants pass Barbara M., Bakery Clerk When my oldest daughter was playing volleyball in high school I made this for their potlucks.
potluck chili 1 lb chicken breast or thighs, or a mixture of both 1 clove garlic, diced 1 small onion, diced 1 whole jalape単o, diced (adjust to your liking by adding more or less jalape単o) 1 small red or green bell pepper, diced 1 (6 oz) can tomato paste 1 (14.5 oz) diced tomatoes 1 (15 oz) can white beans, undrained 2 cups water Cut chicken into bite size pieces. Cook in skillet until completely cooked. Add diced garlic, onion and peppers. Cook until tender. Transfer to large pot and add the rest of the ingredients, plus water. Simmer about 45 minutes.
burien Jon Q., Grocery Manager
Jon’s Healthy Chili olive oil 1 bell pepper, chopped 1 onion (sweet), chopped 3 gloves garlic, chopped 1 lb ground turkey cumin, to taste 2 cans kidney beans low sodium 2 small cans tomato sauce low sodium 2 chipotle chiles, chopped avocado and cilantro for garnish Add small amount of olive oil to frying pan, sautÊ bell pepper, onion, garlic and turkey. In a larger pot simmer tomato sauce, kidney beans and add cumin. Combine all ingredients, let simmer for 1 hour. Enjoy topped with chipotle chiles, avocado and cilantro.
federal way Jenna P., Butcher Block Clerk Created from the mind of Jenna, it is an easy and hearty vegetarian chili.
jenna’s quinoa chili 2 cups quinoa 1 medium onion, chopped 1 Tbsp veg. oil, 2 cloves garlic, minced 1 15oz. can tomato sauce 1 14.5oz. can diced tomatoes 2 15oz. cans black beans, drained 6 cups water 1 Tbsp beer 1 tsp paprika 1 tsp cumin 1/3 cup chili powder 1/4 cup masa flour
SautĂŠ onions in oil until soft. Add quinoa, water, garlic, diced tomatoes, tomato sauce, beer, paprika, cumin and chili powder. Bring to a boil, then put heat to low to simmer for about 45 minutes or until the quinoa is done (there will be a ring around each grain). Stir occasionally. Add beans and masa and cook ten minutes more. Serve and enjoy!
Lake forest park Lisa M., Bakery Clerk
tasty steak chili 2 lbs. steak, browned with 1 tsp. cumin 1 (15 oz) can white kidney beans 1 (15 oz) can red kidney beans 2 (15 oz) cans black kidney beans 1 (15 oz) can tomato sauce 1 (8 oz) can tomato paste 2 (15 oz) cans stewed tomatoes 1 package pico de gallo seasoning 1 tsp. cumin 1 onion, chopped 1/4 cup jalape単os, chopped 1/2 celery, chopped 1 tsp garlic salt 1 tsp paprika 1 tsp salt 1 tsp white pepper 1 Tbsp hot sauce Mix all ingredients and cook on low in slow cooker overnight.
oak harbor Renee V., Deli Manager
Renees throw-together chili 2 lbs ground beef 2 stalks celery, diced 1 large onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 3 cans Haggen stewed tomatoes 1 can Ro-Tel tomatoes with chiles 1 can Haggen tomato sauce 1 cup water 2 packages chili seasoning 1 can Haggen kidney beans, drained 1 can Haggen pinto beans, drained 1 jalapeño with seeds, chopped salt and pepper to taste 1 tsp white vinegar Sauté ground beef, add diced celery, green bell pepper and jalapeño, cook until onion is translucent. Add stewed tomatoes, tomato sauce and Ro-Tel tomatoes with chiles, water and chili seasoning. Add both cans of beans, salt and pepper to taste. Simmer for 1 hour. Add white vinegar to taste. “As a busy working mom I like meals that are healthy, quick, easy and taste delicious. I literally “threw it together” for dinner one night. My family gave it a 2 thumbs up!” -Renee
support center Lola R., Pricing Manager, Merchandising Make it as hot as you like it!
great customizable chili 1 lb. Double R Ranch ground chuck 1 (16 oz) can diced tomatoes 1 (15 oz) can kidney beans, do not drain 1 (15 oz) can pinto beans, do not drain 1 (8 oz) can tomato sauce 1 medium onion, diced 1 can diced green chiles (choose your own heat) 2 celery ribs, chopped 2 Tbsp chili powder 2 tsp cumin 1 tsp pepper 1 garlic clove, minced 1 tsp paprika (to taste) Optional: 1 fresh jalape単o of chosen heat. Brown ground chuck in Dutch oven. Add all ingredients and stir together. If you want a hotter chili, add hotter chiles and double the paprika and pepper. For a milder chili use mild green chiles and omit the paprika and jalape単o.
Every January, we wait eagerly for the very best unofficial American holiday: The Big Game! What better excuse to gather around the TV, watch the nation’s best football teams go head-to-head, laugh at the latest crop of clever (and expensive) commercials and best of all, EAT! Of course, the perfect dish for the occasion is a big pot of chili. Whether you’re hosting a chili cook-off among friends, or prepping a heaping bowl of your family’s secret, time-tested recipe, this tasty and versatile dish is a definite crowd-pleaser. Give one of our recipes a try, or use them as inspiration to tweak your own until it’s utterly perfect. Try mixing up the meats, using shredded or cubed beef instead of ground. Chicken, turkey and lamb are all distinctive additions, and vegetarian chili ensures there’s something everyone can enjoy.
Our pro tip: Chili tastes better after sitting a while, to let the flavors meld. If possible, cook it a day ahead, refrigerate overnight, and then reheat an hour or two before serving. It’s worth it!
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