Wisconsin Chili Recipe

Classic Chili or Wisconsin Style Chil

A delicious and hearty chili that is perfect on a cold evening.

Prep: 15min

Total:

Yield: 12

Servings:

Nutrition Facts :

Ingredients:

  • 2 1/2 pounds ground beef
  • 1/2 pound ground Italian sausage*
  • 4 ribs celery, chopped
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 3 cloves garlic, minced*
  • 1 46 oz can tomato juice
  • 1 28 oz can diced tomatoes with juice
  • 1 14 oz can diced tomatoes with diced green chilies*
  • 1 4 oz can diced green chilies*
  • 2 10 3/4 oz cans condensed tomato soup, undiluted
  • 1 soup can water
  • 1 14 oz can beef broth*
  • 1 16 oz can kidney beans
  • 1 15 oz can black beans*
  • 2 16 oz cans chili beans in chili sauce, hot or mild*
  • 2 to 4 tablespoons chili powder
  • 1/2 teaspoon red pepper flakes*
  • 3 bay leaves*
  • 2 tablespoons brown sugar
  • 1 envelope chili seasoning mix ((McCormick)*)
  • salt and pepper to taste
  • 2 cups cavatappi noodles or noodles of your choice, cooked and drained
  • shredded extra sharp cheddar cheese*

Instruction:

  1. In a large soup pot, brown ground beef, sausage, celery, onion, green pepper and garlic over medium heat until meat is no longer pink. Drain. Add tomato juice, diced tomatoes, diced tomatoes with green chilies, diced green chilies, tomato soup, water, beef broth, kidney beans, black beans, chili beans, chili powder, red pepper flakes, bay leaves, brown sugar, envelope chili seasoning mix, salt and pepper.
  2. Bring to a boil, reduce heat, cover and simmer for 1 hour or longer.
  3. Stir in noodles, cook, uncovered for 10 minutes or until heated through.
  4. Before serving, discard bay leaves and top bowls of chili with shredded cheese.

Wisconsin Badger Red Chili

For a true taste of Wisconsin, the chili’s companion biscuits use Cheddar cheese and dry ranch dressing mix to develop a sharp tang.

Prep: 15min

Total:

Yield: 10 1 c. each

Servings:

Nutrition Facts : calories 780, Fat 44g, Saturated Fat 23g, Trans Fat 1g, Cholesterol 135mg, Sodium 1410mg, Carbohydrate 59g, Fiber 12g, Sugar 8g, Protein 33g

Ingredients:

  • 0.5 c. of Hy-Vee unsalted butter
  • 1 medium yellow onion
  • 1 (12-oz.) bottle amber lager
  • 1 tbsp. of Hy-Vee Select olive oil
  • 2 lbs. of ground bison
  • 1 (28-oz.) can Hy-Vee diced tomatoes
  • 1 (29-oz.) can Hy-Vee tomato sauce
  • 1 (15.5-oz.) can Hy-Vee chili style beans in chili gravy
  • 1 (15-oz.) can Hy-Vee kidney beans
  • 1 (15-oz.) can Hy-Vee black beans
  • 1 tbsp. of Hy-Vee garlic powder
  • 1 tbsp. of Hy-Vee onion powder
  • 3 tbsp. of Hy-Vee chili powder
  • 1 tbsp. of Hy-Vee ground cumin
  • 1 tbsp. of Hy-Vee paprika
  • 0.75 tsp. of Hy-Vee ground cinnamon
  • 0.5 tsp. of Hy-Vee ground allspice
  • 0 1 to 3 tbsp pureed chipotle peppers in adobo sauce
  • 0 Hy-Vee shredded sharp Cheddar cheese
  • 2.25 c. of Hy-Vee all-purpose flour
  • 2 tsp. of Hy-Vee baking powder
  • 0.5 tsp. of Hy-Vee baking soda
  • 1 (1.12-oz.) pkg. dry Hy-Vee ranch dressing mix
  • 1 c. of Hy-Vee shredded cheddar cheese
  • 0.75 c. of Hy-Vee unsalted butter
  • 1 c. of amber lager

Instruction:

  1. 1. In a Dutch oven, melt butter over medium heat. Add onions and cook 3 minutes or until softened, stirring often. Add beer and simmer 3 minutes.
  2. 2. Meanwhile, in a skillet, heat olive oil over medium heat. Add bison and cook until well browned, using a wooden spoon to break it up, about 8 minutes. Drain.
  3. 3.

    Stir in cooked bison, diced tomatoes, tomato sauce, chili beans, kidney beans, black beans, garlic powder, onion powder, chili powder, cumin, paprika, cinnamon, allspice and chipotle peppers to the Dutch oven. Bring to a boil; reduce heat to maintain a simmer and simmer 1 hour.

  4. 4.

    Meanwhile, prepare Green Bay Biscuits: Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray. In a large bowl, mix flour, baking powder, baking soda, ranch dressing mix, and cheddar cheese. Cut in butter. Using a wooden spoon, stir in amber lager a little at a time until dough is thick and sticky. Spoon egg-size pieces of dough onto prepared pan. Bake 25 minutes or until golden brown and toothpick comes out clean when inserted into biscuit.

  5. 5. To serve, top chili with Cheddar and serve with biscuits.

Hearty Chili Mac

Luckily, this recipe makes a lot, since everyone is apt to want another bowl. It freezes well and makes excellent leftovers-if there is any left. Not that I’m a retired farm wife, I enjoy traveling and volunteering. —Fannie Wehmas, Saxon, Wisconsin

Prep: 20min

Total: 01h35min

Yield: 12 servings.

Servings:

Nutrition Facts : calories 217 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 809mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 4g fiber), Protein 18g protein.

Ingredients:

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 celery ribs, chopped
  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1/2 cup uncooked elbow macaroni

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally., Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender.

Wisconsin Blue Ribbon Chili recipe

Cook recipe Wisconsin Blue Ribbon Chili! This chili earned its blue ribbon at a chili cook-off three years in a row! It is a mild, sweet chili, but it could always be spiced up with a little hot sauce. In Wisconsin, chili has macaroni noodles in it, which my husband thinks is the best part of this recipe. Enjoy! Add canned kidney beans with the macaroni, if desired.

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 1 ½ pounds lean ground beef;1 stalk celery, chopped;½ red bell pepper, chopped;1 white onion, chopped;1 (28 ounce) can diced tomatoes;1 ½ cups tomato juice;2 cups water;2 tablespoons chili powder;2 tablespoons brown sugar;6 cubes beef bouillon;¾ cup uncooked elbow macaroni

Instruction:

  1. Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks, stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes, cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.

Wisconsin Cold Weather Chili

As the snow begins to fly in Wisconsin, venison chili is a sure fire way to keep your heart happy and your belly full! No venison? Beef works too!

Prep: 20min

Total:

Yield: 8

Servings:

Nutrition Facts :

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound ground venison or beef
  • 1 1/2 cups chopped green pepper (about 1 large)
  • 2 teaspoons minced garlic
  • 1 cup chopped onion (about 1 medium)
  • 1 cup chopped celery (about 3 stalks)
  • 2 15 ounce cans diced tomatoes (no salt added)
  • 1 15 ounce can of tomato sauce
  • 1 15.5 ounce can of kidney beans (drained and rinsed)
  • 46 ounce container low sodium tomato juice
  • 1 1/2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon white sugar

Instruction:

  1. Heat a Dutch oven or soup kettle over medium heat. Add 1 teaspoon of olive oil.
  2. Once warm, add 1 teaspoon of garlic. Sauté for 20 to 30 seconds.
  3. Add ground protein. Season lightly with salt and pepper from your shakers. Cook until browned and remove. Drain if necessary.
  4. In the same pan, add remaining olive oil and garlic.
  5. Then add pepper, onion, and celery.
  6. Sauté over medium heat for 7-10 minutes, until they are just becoming soft.
  7. Stir in remaining ingredients, including the browned protein. Allow to simmer on low as long as you can wait, up to an 90 minutes.

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