Texas-Style Chili

Better Homes and Gardens
www.bhg.com

2 1/2 lb chuck roast 3/4-inch chunks
2 cans (14.5 oz) diced tomatoes, undrained
1 (10 oz) can enchilada sauce
1 (10 oz) condensed beef broth
2 cans pinto beans or red kidney beans, rinsed and drained
1/2 onion, chopped
4 garlic cloves, minced
2 tablespoons oil

In a Dutch oven brown meat in oil . Stir in the onions and garlic and cook until tender. Add the remaining ingredients. Simmer covered for 1 hour. Uncovered and cook for 30 minutes.

Add mixture of:

1/2 cup water
1/4 cup masa harina

Thicken the chili. Stir in chopped fresh cilantro. Serve with warm flour tortillas and Monterey Jack cheese, shredded.

Note: I add less masa harina because I do not like it very thick.

Saucy Beef Chili

Cuisine Magazine, Splendid Soups and Super Sides.

Cook:

1 lb ground chuck
1 cup minced onions
1 tablespoon minced fresh garlic

Stir in:

2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 can tomato puree (10.75 oz)
1 3/4 cups low-sodium beef broth
1 can pinto beans, rinsed and drained (16 oz)
1 tablespoon distilled white vinegar

Shredded Cheddar
Sliced scallions

Cook chuck in a large saute pan over medium heat, until cooked through and no longer pink. Strain chuck through a fine-mesh sieve, then rinse under running water to remove additional drippings; drain. Return chuck to pan with onions and garlic. Crush mixture with a potato masher until meat is a very fine consistency.
Stir in tomato paste, chili powder, celery salt and cayenne; cook 1 minute. Add tomato puree and broth. Bring chili to a boil, reduce heat, and simmer until liquid nearly evaporates, about 15 minutes.
Add beans just to heat through and stir in vinegar. Serve chili topped with cheese and scallions.

Make 5 servings (about 5 cups)

Note: I served it over baked potatoes.

Corn Chili

1 lb ground beef
2/3 cup chopped yellow onion
2/3 cup green bell pepper, seeded and chopped
2 garlic loves, minced
1 can (6 oz) tomato paste
1 can (6 oz) water
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (15 oz) light red kidney beans, undrained
2 cups frozen whole kernel corn
1/4 teaspoon each basil, oregano and thyme
1/2 cup low-sodium beef broth
1/4 teaspoon each salt and ground black pepper
2-3 teaspoons Chili Seasoning Mix (See Condiment section on this blog) or
2-3 teaspoons chili powder and add 1/2 teaspoon ground cumin

Toppings:

Grated Cheddar cheese
Chopped yellow or green onions
Sour cream
Snipped fresh cilantro
Tortilla chips

Cook the ground beef at medium temperature until it is no longer pink and has released water and fat. Drain really well. Add the onion, green pepper, garlic, 1/4 teaspoon each salt and pepper. Cook until the vegetables are tender, about 4 minutes at low temperature.

Add the remaining ingredients but toppings. Transfer the mixture to a 4 quart slow-cooker and cook on Low for 3-4 hours.

Serve over rice if desired or just plain with the toppings.

Makes 6-8 servings

Chili Seasoning Mix

Christmas Gifts of Good Taste

1/2 cup chili powder
1/4 cup dried minced onions
2 tablespoons dried minced garlic
2 tablespoons ground cumin
2 tablespoons cornstarch
2 tablespoons salt
1 tablespoon sweet pepper flakes
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon dried cilantro
1 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper
1/8 teaspoon ground cloves

In a small bowl combine all the ingredients. Stir until well blended. Store in an airtight container. Give 1/4 cup seasoning with Chili recipe.

Yield: about 1 1/4 cups seasoning mix

Chili

2 pounds ground beef
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) pinto beans, undrained
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup Chili Seasoning Mix

In a large skillet cook beef over medium heat until brown; drain meat. Stir in tomato sauce, beans, tomatoes and chili seasoning mix. Reduce heat to low. Stirring occasionally, cover and simmer 30 minutes. Serve warm.

Yield: about 7 cups chili

White Chili

www.tasteofhome.com

24 ounces chicken breast (I use a little less and it is still very good)
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (14 1/2 oz each) Chicken broth
2 cans (15 oz each) white beans, drained and rinsed
1 1/2 cups frozen corn
1/3 cup lime juice

 Toppings:

Tortilla strips
Chopped fresh cilantro
Shredded white Cheddar Cheese (I used Mexican blend)
Sour cream

My Variation:

Add:

1 can (15.5 oz) white hominy rinsed and drained

1 extra cup chicken broth

2-3 extra tablespoons lime juice

Extra Topping:

Chopped avocado

Place the chicken breasts in a saucepan with the onion, garlic, oregano, cumin, cayenne pepper, salt and chicken broth. Bring to a boil. Cover and reduce the temperature. Simmer for 15-20 minutes until chicken is no longer pink.

Remove the chicken and cut into cubes. Add the corn and 1 can of white beans to the saucepan. Mash the other can of beans with a potato masher leaving some chunks. Stir in the beans and combine well. Cook covered for 5-7 minutes or until hot.

Add the lime juice and serve garnishing with your toppings of choice.

My variation:

When I add the mashed beans, I also add the hominy and extra cup of chicken broth. Cook as directed.

Note: I am not too fond of the very strong cumin flavor same as oregano so I usually decrease to half what the recipe calls for.

Lean Turkey Chili

1 pound ground turkey
1 onion, chopped
1/2 cup green or red bell pepper, chopped
1 envelope Ranch Dressing Mix
1 envelope Taco Seasoning (Mild)
1 can 28 oz stewed tomatoes, undrained
1 can (15 oz) corn, drained
2 cans (15 oz) dark red kidney beans, rinsed and drained
2 cans (15 oz) pinto beans, rinsed and drained
1/4 cup no salt-added tomato sauce
1 1/4 cups water
Red pepper flakes, to taste

Garnishes:

Fresh cilantro, chopped
Tortilla strips
Chopped green onions
Mexican cheese


Cook the turkey in a medium hot saucepan breaking any lumps. Once the meat is cooked, add the remaining ingredients making sure that you break the tomatoes first (I use some kitchen shears).

Bring the mixture to a boil, cover and simmer for 15 minutes.

Add some salt and black pepper of necessary.

Serve hot garnishing with the desired toppings

Makes 8-10 servings.

Slow-Cooked White Chicken Chili

www.tasteofhome.com

The salsa verde and cilantro give this chili a  very special touch.

3 cups cooked chicken, cubed
3 cans (15 oz) Cannellini beans or Great Northern beans, rinsed and drained
1 (15 oz) container Alfredo sauce
1 cup Monterey Jack cheese
1 cup Pepper Jack cheese
2 cups chicken broth
1 1/2 cups frozen corn
1 (4 oz) can chopped green chilies (Mild)
1 small onion chopped
1 cup sour  cream (I used Light)
1 yellow bell pepper, chopped
3 garlic cloves, minced
1 teaspoon cayenne pepper (or I used 1/2 teaspoon only)
1 tablespoon cumin ( I am not a big fan of strong cumin flavor so I used 1 1/2 teaspoon)

Mix all the ingredients and pour in the slow cooker.

Cook on LOW for 3-4 hours.

Garnish with salsa verde and fresh cilantro.

Makes 6-8 servings

Lean 'N Green Chili

I found this chili recipe in The Pampered Chef Cookbook "It is good for you".
www.thepamperedchef.com

This chili is very different to the regular chili recipes I have usually made. My husband loves salsa verde so, I gave it a try. It was VERY yummy.

I am not a big fan of cumin so I added a little less.

8 (6-inch) corn tortillas, divided
2 teaspoons vegetable oil, divided
1 cup chopped poblano chili peppers (1-2 medium) or green bell pepper
1/2 cup chopped onion
1 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1 teaspoon ground cumin (I added 1/2 teaspoon only)
1 garlic clove, pressed
2 cans (14 1/2 oz each) fat-free chicken broth
2 cans (15 oz each) pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 can (10 oz) green enchilada sauce
2 tablespoons snipped fresh cilantro.

Preheat the oven to 400 F.

Cut 4 of the tortillas in half and stack them one on top of another. Cut tortillas into 1/2-inch strips and toss with 1 teaspoon of the oil. Spread in a single layer over bottom of a pan. Bake 10-12 minutes or until crispy, stirring once. Remove from oven.

Meanwhile, remove membranes and seeds from chile peppers; chop. Toss chicken with cumin .

Using a food processor, grind the remaining 4 tortillas.

Heat 1 teaspoon oil in casserole over medium-high heat. Add chicken; cook and stir 5 minutes. Remove chicken from casserole; add chili peppers, onion and garlic; cook and stir 3 minutes. Stir in chicken, broth, beans, salsa and ground tortillas. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
Stir cilantro into chili. Ladle soup into bowls; top with baked tortilla strips.

Yield: 6 servings (about 7 1/2 cups)

White Chicken Chili

1 tablespoon oil
1 lb cooked chicken, cubed
1 medium onion, chopped
1 1/2 teaspoon garlic powder
2 cans 15 1/2 oz Great Northern beans, drained and rinsed
1 can 14 1/2 oz chicken broth
1 can 4oz chopped green chilies
1 teaspoon salt
1 teaspoon cumin
 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream or half-and-half.

Cook the onions in the oil until tender. Add the rest of the ingredients except sour cream and heavy whipping cream. Cook uncovered for 30 minutes simmering. Remove from heat and add sour cream and whipping cream. If it is too runny, add a heaping tablespoon of cornstarch dissolve in 2 tablespoons of water.

Garnish:

Shredded Cheddar cheese
Doritos or tortilla chips.
Chopped fresh cilantro