White Chicken Chili

 

This was the perfect chili for the first really cold night of the year. I've had this recipe forever and finally prepared it for the first time last night and was pleased with the outcome. It had a really nice thick consistency and the flavor was not too spicy, but just spicy enough. You can add more chili powder or even try a chipotle chili powder, the original recipe did not call for it, but I wanted a little more flavor. Top it with white cheddar, Monterrey Jack or a a good pepper Jack.

White Chicken Chili

1 tsp. olive oil
1/2 c. chopped white onion
1 yellow bell pepper, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, chopped
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
1 (15oz) can cream-style corn
1 (7oz) can chopped green chiles
2 cups whole milk
1 (15oz) can cannellini beans
2 cups chopped cooked chicken
grated white cheese for topping


In a large sauce pan, heat oil over high heat. Add onion, pepper and jalapeno and cook, stirring often, until onion softened, about 4 minutes. Add garlic and stir for another minute. Add cumin, chili powder, corn, green chiles, milk and beans. Bring to a boil, then reduce heat, cover and simmer for 10 to 15 minutes, stirring occasionally. Add chicken and salt and pepper to taste. Ladle into warm bowls and top with cheese.

Black Bean and Sirloin Chili

I've had this recipe for a long time and use it to create other chilis from. It's a favorite in our house.

Black Bean and Sirloin Chili

1/3 cup olive oil
2 lb. sirloin, cut into 1/2 inch cubes
1 yellow onion, chopped
4 cloves garlic, minced
4 jalapenos, seeded and chopped fine
1/3 cup Masa Harina
1/3 cup regular chili powder
1 tsp. ancho chili powder
1/2 tsp. ground cumin
2 ( 14.5 oz.) cans chicken broth
2 cups cooked black beans (rinsed and drained if using canned)

Brown sirloin, in batches, in a heavy pot with olive oil, transferring it to a plate with a slotted spoon as it is browned. In remaining fat, cook onion, garlic and peppers over moderate heat, stirring until onion is softened. Add Masa, chili powders and cumin, stir and cook for 5 minutes. Add broth and sirloin and simmer, uncovered, stirring occasionally, for 45 minutes. Stir in beans and simmer for 15 minutes. Add salt to taste. Serve.

Beef Brisket Chili

When I received my October 2008 issue of Bon Appetit, I immediately wanted to make the brisket on the cover, it looked so good. Of coarse, I ended up making a different version, but pretty much followed their recipe. I left out the autumn squash and used different chiles, spices and added beans, but the concept was close and it turned out great. I have a similar recipe for a steak and black bean chili that i will post when I come across it again.

Beef Brisket Chili

6 dried New Mexico chiles, stemmed, seeded and coarsely torn

2 Tbsp. olive oil

1 1/4 lb. onion, chopped

1 4lb. flat cut beef brisket, cut into 2 to 3 inch cubes

Coarse kosher salt

6 garlic cloves, peeled

1 tsp. chipotle chili powder

2 tsp. cumin seeds

1 tsp. dried oregano

1 tsp. ground coriander

1 1/2 tsp. kosher salt

1 (10 oz) can diced tomatoes with green chiles

1 (12 oz) bottle Mexican beer

2 (4 oz) can diced fire-roasted green chiles

1/4 cup finely chopped fresh cilantro stems

2 (15 oz) cans black beans, rinsed

Place chiles in medium bowl. Cover with boiling water. Soak, covered with plastic wrap, for 30 minutes and up to 4 hours.

preheat oven to 350. Heat olive oil in large ovenproof pot over medium-high heat. Add onion. Reduce heat to medium, cover and cook 5 minutes. Sprinkle salt over beef and add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in food processor. Add 1 cup of liquid, garlic, chili powder, cumin seeds, oregano, coriander and 1 1/2 teaspoons of salt. Puree, adding more liquid if too thick. Pour over beef in pot. Add tomatoes with juices, beer, green chiles and cilantro stems. Stir to coat evenly.

Bring to a simmer. Cover and place in oven. Cook 2 hours. Uncover and cook another hour. Add beans and cook another 45 minutes. Season to taste with salt and pepper. Tilt pot and spoon off any excess fat.

Garnish with chopped cilantro, sour cream or grated cheese.

White Chicken Chili

I think I originally came across this recipe in an advertisement for cheese. I have made alterations to it and this the recipe I now use. You can use any type of white beans in this recipe, I wanted to try butter beans because I've never had them. You could also use ground turkey in this recipe, but I find those packages of pre-cooked chicken save so much time on a week night.

White Chicken Chili

1 tsp. olive oil
1 medium onion, peeled and chopped
1 yellow bell pepper, stemmed, seeded and chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. ground white pepper
1 (15 oz) can creamed corn
1 (7 oz) can diced green chiles
2 cups whole milk
1 (15 oz) can butter beans, drained and rinsed
6 oz. cooked chicken, chopped
Salt to taste
1 1/2 cups sharp white cheddar, shredded

In a Dutch oven, heat oil over medium heat; add onion, bell pepper and jalapeno. Cook until onion is limp , stirring often, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cumin, white pepper, corn, green chiles, milk and beans. Bring to a boil, then reduce to a simmer. Cover and stir occasionally. Cook for 10 minutes, stir in chicken and season with salt. Stir in cheese and serve.

Beef and Bean Chili

I made this chili last night with ingredients that I had on hand. Since I had a couple of leeks, I used them instead of using an onion and the chili turned out really good. I used a spicy garlic olive oil to saute my veggies and that added another nice layer of flavor to the dish.

Beef and Bean Chili

2 leeks, white and light green parts only, cleaned and chopped
3 large cloves garlic, minced (2 Tbsp)
1 jalapeno, seeded and chopped
1 green bell pepper, seeded and chopped
2 Tbsp olive oil
1 lb. ground sirloin
1 1/2 Tbsp. Ancho chili pepper powder
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted crushed tomatoes
1 (14 oz) lower-sodium fat-free beef broth
1 Tbsp. red wine vinegar

Heat the olive oil in a large Dutch oven on medium heat, add the leeks, garlic and peppers and saute for minutes to soften, stirring often. Add the beef and cook until browned. Add the chili powder and cook for another 2 minutes, stirring often. Add the rest of the ingredients, bring to a boil, reduce heat and simmer for 2 hours, stirring occasionally.

Italian Chili

This recipe comes from my latest copy of Cuisine at Home, the February 2008 one to be exact. I thought it sounded interesting, but I started doubting it as I prepared it. It seemed like it was going to be a big ol' pot of spaghetti sauce that I would be adding beans to in the end and for some reason that seemed a little gross to me. When it was all said and done, the chili was pretty much a pasta sauce with beans, but it was actually good. I made a few changes to the recipe, however. Their recipe called for 1/2 pound stick of pepperoni cubed, where I used 3 ounces of proscuitto. They called for 2 28-ounce cans of whole tomatoes and I used crushed and pureed. I used 1 cup of diced onion as opposed to their 2 cups and I used 2 cans of cannellini beans, where they used 1 and 1 of red kidney. I also added a bay leaf to my recipe and added my seasonings when I added the tomatoes. They added their seasonings when they added the beans and I felt it needed the seasonings to cook with the tomatoes.

Italian Chili

1 lb. bulk Italian sausage
1 Tbsp. olive oil
1 cup onion, diced
3 oz. prosciutto, diced
2 cloves garlic. minced
1 Tbsp. tomato paste
1/2 cup dry red wine
2 Tbsp. balsamic vinegar
1 can (28 oz) tomato puree
1 can (28 oz) crushed tomatoes in puree
1 cup chicken broth
2 cans (14 oz) cannellini beans
1 Tbsp. dried Italian seasoning
1 bay leaf
1/4 tsp. red pepper flakes
salt to taste

Saute sausage in oil in a large pot over medium-high heat. When brown add onion, prosciutto and garlic; cook 5 minutes. Stir in tomato paste and saute 1 minute.
Deglaze with wine and vinegar; reduce until nearly evaporated. Add tomatoes, broth, seasonings, red pepper flakes and bay leaf. Bring to a simmer and cook 20 minutes.
Stir in beans, add salt to taste and simmer until heated through, 5 minutes.

Dan's Turkey Chili

Dan's turkey chili is one of my all time favorite things to eat. The first time he made it, I was a little sceptical, but after 13 years it remains one of my favorites. He uses Six Gun Chili Mixin's as his base. It's a great mix because you can control the heat and the thickness. It comes with a packet of ground chili and a packet of Masa Harina along with the regular seasonings. Just follow the instructions on the package and you have a great pot of chili. Dan uses turkey instead of beef and it works well in this recipe. He also adds a can of drained and rinsed black beans for the bean part. The unusual part is the carrots and the mushrooms. He thickly slices 7 white button mushrooms and 3 carrots. The carrots are my favorite part, because they are kind of crunchy when the chili is done. I know it sounds strange, but it is so good!! Try it, you'll get hooked!!