Three Cheese Black Bean Chili with Cheddar Crust

 
Three Cheese Black Bean Chili with Cheddar Crust

December 12th 2011By joyofkosher

 

Sweet Spicy Chili

 
sweet spicy chili

February 25th 2014By Jamie Geller

The secret is the cocoa, really! This spunky, chunky, spicy chili is a cool starter when topped with cold soy sour cream and fresh avocado slices. Adjust the heat to your liking by tweaking the ancho chile powder, cayenne and paprika.

 

Stuffed Chicken Thighs

 
 

Homemade Chili Garlic Sauce

 
chili garlic sauce

July 27th 2011By Jamie Geller

Make your own chili garlic sauce.

 

David Mitnick’s Winning Chulent Recipe

 

January 8th 2011By joyofkosher

From Joy of Kosher – winning chulent recipe. One 18 Quart roaster oven (crock-pot) full of this chulent can feed approx 50 people gathered for a lunch simcha! (65 people if they ate a lot at Kiddush) Helpful hint – extend the life of your roaster oven by setting up a Shabbos clock to shut off the oven after the chulent has been removed so its thermostat doesn’t get too much use when nothing is in the oven.

 

Chili Nacho Cups

 
Chili Nacho Cups

May 8th 2013By Melinda Strauss

These chili nacho cups are a great appetizer for the holidays. Don’t worry, you can still use cheese with these nachos! Just go dairy free. My favorite is Daiya Pepperjack Non-Dairy Cheese because it melts like regular cheese and has a great kick of spice. You can also change it up and use fake-meat with real cheese.

 

Brisket Chili Con Carne

 
brisket chili

August 29th 2013By Ronnie Fein

This is a hearty dish, perfect on a chilly autumn day, and I felt really clever and thrifty because not only did I use the leftover brisket, but also the leftover pan juices (instead of canned broth) and leftover onions from cooking the brisket (so I didn’t have to sauté onions first