Chili...chili....chili!

Everyone has a special chili recipe!  I learned mine from a Betty Crocker cookbook, around 14 or so. Ive made it pretty much the same way since, with a few tweaks to taste.  I highly recommend playing with Chili recipes and adding different things! I also make a fabulous White Chili.  I am going to post both recipes today.

Traditional Chili:

2 pounds of ground beef
2 green peppers, chopped
2  large onions, chopped
6-8 cans of large red kidney beans or 2( 1 pound bags) bags of dried red kidney beans( rinse and put in a large pot with enough water to cover the beans and 3 inches past)  Let sit over night. In the morning drain, rinse, and simmer on low, until soft.  This is important: Do not add anything to beans, while they are softening. I, unfortunately had to learn this the hard way. I added salt to beans once and a salt pork, they never softened.

3 cans of chili or Mexican flavored stewed tomatoes
3-5T chili powder   
1 tsp garlic Powder
1/2 tsp white pepper
1 T Cilantro
1 T Cumin
1 T Salt

 Options: 1 Jalapeno Pepper, seeded and roughly chopped and Goya Adobo with Pepper, to taste

Garnishes: White Rice, Sour Cream and/or Shredded Cheeses. 
Fry meat in fry pan. Drain grease off and can lightly rinse meat with hot water. Return to fry pan.   Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes Stir in chili powder, cilantro and cumin, pepper. ( add the peppers at this point too, if using) at this point,  cook until fragrant, about 1 minute more.  Put this mixture into a crock pot or a large cook pot.  Turn heat on low. Add Beans.  Slightly chop up the tomatoes. Add with all their juices to the large pot. Add salt. Cook for 3-24 hours.  I cook mine for 24 hours on very low.  I serve over rice, in a taco bowl. Garnish with sour cream and grated cheeses!  

White Chili:

This recipe is new to me. I only recently learned how to make White Chili. And I have to tell you, i prefer it over traditional chili!

1 lb  boneless, skinless, chicken breasts, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
3 T Olive Oil
1 cup Chopped Onion
 2 chopped Red, Green or Yellow Bell Peppers, or combination1 can Chicken Broth
2 cloves of garlic, chopped finely OR two Tablespoons Garlic Powder
1 tsp Cumin seed
1 T Chili Powder
1tsp Paprika
1/2 tsp Dried Oregano Leaves
3 -15oz cans White Beans (great northern or cannellini), drained and rinsed( also can use dried beans, follow instructions above, just use white beans)
1 can of Mexican or Chili Flavored Stewed Tomatoes, well chopped and all its juices.

Garnishes: Shredded Cheese and Sour cream.


Options: Jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)

Fry the the chicken, onions, and peppers, in a fry pan, until chicken is mostly done and veggies are beginning to get soft.   Pour into a large cook pot.  Add the beans, seasonings and tomatoes. Add the jalapenos, if using at this point.   Cook on low for 2-3 hours.  Serve with Sour cream and or Shredded Cheese.

Enjoy

J :)