Unusual Chili Recipes 4 Wacky But Wonderful Chili Meals

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					Got a hankering for chili, but tired of the same old bean chili you’ve
had countless times? Good. It’s time to shake things up a little and try
something different to get your taste buds excited. Here are four unique
recipes for chili that will give your chili cravings some much needed

=> 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.) can tomato sauce, 1 (15-1/4 oz.) can kidney beans, drained, 1
(4 oz.) can green chilies, diced, 1/2 cup whole kernel corn, 1 tablespoon
chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black

In a large 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 unique 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 thoroughly 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 large onions, 1 pound ground beef, 1 medium can
of tomatoes, 1 can of kidney beans, 1 can 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

2 pounds of ground beef or pork, 2 large onions, chopped, 2 cloves of garlic,
minced, 1 (15 oz.) can tomato sauce, 1 can 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 large 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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