Nick's Chili


1.5 LB Ground Beef

3 Johnsonville Beer Brats

3 Large Peppers - One Red, One Yellow, One Green

5 TBS Chili Powder

1 TBS Celery Salt

1/2 TBS Cayenne

2 TBS Salt

1 TBS Pepper

1/4 Cup Dark Brown Sugar

6 Dark Kisses

3 Cans Dark Red Kidney Beans

3 Cans Light Red Kidney Beans

1 Can Sweet Corn

1 Can Tomato Paste

2 Large Purple Onions

Shredded Cheese (Your choice)

Oyster Crackers or Saltines



Slice open brat casing and brown with beef in skillet with salt and pepper. Add to large pot on low heat. Dice up remaining ingredients and add to pot. Poor in one can each of beans un-drained to pot. Drain remaining cans of beans and add to pot. Add can of corn un-drained. Add remaining ingredients and let cook down for a few hours. Stir occasionally. Adjust seasonings to taste.


Serve with cheese and crackers.

Black Bean Chili


1 pound ground turkey breast or extra lean ground beef

1 large onion, finely chopped

2 fresh garlic cloves, minced

1 can (15 oz) black beans, rinsed and drained

1 large can (29 oz) diced tomatoes

2 tbsp tomato paste

2 cups water

1 small green pepper, diced

1 small red pepper, diced

1 small yellow pepper, diced

7 oz diced green chilies

1 tbsp chili powder

1 tbsp ground cumin

1 tsp salt

1 tsp black pepper


Cook meat and garlic together in a skillet over medium heat until meat is no longer pink

Drain and transfer meat to slow cooker

Add remaining ingredients, stir to combine and cook on high for 4 hours

Turkey Chipotle Chili


2 tbsp olive oil

2 pounds ground turkey breast

3 cloves of garlic (chopped)

1 medium onion (chopped)

1 tbsp chili powder

2 chipotles in adobo (chopped)

Salt to season

1 cup Mexican beer

2 cups chicken stock

1 can (28 oz) chopped stewed tomatoes

1 can red kidney beans (drained)


Heat oil and turkey in a large pot over medium-high heat

Crumble meat as it cooks for about 3 minutes

Add onions, garlic, chili powder, and adobos

Cook for 5 minutes

Season with salt

Add beer and cook for another 1-2 minutes

Add stock, tomatoes and beans

Bring to a boil

Reduce heat and simmer for 10 minutes

Serve with sour cream and cheese

Mexican Chicken Casserole


1 tbsp olive oil

1 pound boneless, skinless chicken breasts - Cut into strips

1 cup shredded cheddar cheese

1 can (14.5 oz) diced tomatoes with green chilies

1 can (10.75 oz) condensed cream of mushroom soup

4 flour tortillas - Rolled and sliced into strips 


Heat oil in a skillet and brown the chicken

Add cans to the chicken and simmer for 5 minutes

Spray a 9 x 13 baking dish and arrange 1/2 tortilla strips

Spoon the chicken mixture onto the tortillas

Top with remaining tortilla strips and top with the cheese

Bake for 15-18 minutes at 400 degrees

Chili Cheese Dip


8 oz package of cream cheese (softened)

1 can (10.5 oz) chili with beans (regular or spicy)

1/2 cup of shredded cheese (preferred flavor)

2 tbsp chopped cilantro


Spread the cream cheese on bottom of microwave-safe pie plate

Top with chili and cheese

Microwave on high for 45-60 seconds until cheese is melted

Sprinkle with cilantro and serve with nacho chips or crackers