Chicken Chili
2 T. oil
6 (6 oz.) boneless, skinless chicken breasts, cut into bite sized pieces.
1 onion, thinly sliced
5 cloves garlic, minced
1 can chopped jalapenos
2 T. ground cumin
1 T. ground coriander
1 c. mild or hot tomatillo salsa (salsa verde)
4 c. chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15 oz.) can Great Northern beans, drained and rinsed
1 small bunch cilantro, chopped
1 small bunch flat leaf parsley, chopped
juice of 1 lime
shredded Monterey Jack or pepper jack cheese
Heat oil in soup pot over medium-high heat. Add chicken to the hot oil and season with salt and
pepper. Cook for 2-3 minutes, stirring often. Add onion, garlic, jalapeno, cumin and coriander. Cook
for 3-4 min, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring to
a simmer. Add half of each kind of beans. With a fork, mash the remaining beans and
add to the chili. This helps thicken the chili. Simmer 10 minutes. Remove from
heat and add the cilantro, parsley and line juice. Top each serving with shredded
cheese.
White Chicken Chili
Makes 9 servings Prep Time: 30 minutes - Yield: 9 (1-cup) servings
1 tablespoon oil
1 cup chopped onions
2 garlic cloves, minced
1 pound boneless skinless chicken breast halves, cut into bite sized pieces
3 (14 1/2-ounce) cans ready-to-serve chicken broth
2 (15-ounce) cans canellini beans, drained
2 (4 1/2-ounce) cans chopped green chilies, drained
1 teaspoon dried oregano leaves
1/2 teaspoon cumin
Dash ground red cayenne pepper, if desired
6 ounces (1 1/2 cups) shredded Monterey Jack cheese
Chopped fresh cilantro, if desired
1. Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add onions, garlic and chicken;
cook and stir until chicken is no longer pink.
2. Stir in all remaining ingredients except cheese and cilantro. Bring to a boil. Reduce heat
to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally
3. To serve, ladle chili into soup bowls. Top each serving with cheese and cilantro.
Joyce's Chili
1 lb hamburger, browned and drained
1/2 onion chopped and sautéed with meat or 2 tsp. instant minced onion
1/2 tsp chili powder
3/4 tsp. salt
1/4 tsp. pepper
2 quart chunk tomatoes
1 quart tomato juice
2 cans kidney beans, drained.
Mix all together and simmer 45 minutes to one hour. Add 1/2 cup brown sugar just before
serving. Dip into bowls-great to top with sour cream, shredded cheese and crushed tortilla
chips or saltine crackers.
optional-I like thicker soup, so just before serving I add a bit of instant potatoes to make it
the thickness I prefer.
Chili Verde
6 lbs. pork meat, cubed
1/4 c. oil
2 large onions, chopped
6 cloves garlic, minced
1 T. salt
1 T. ground cumin
4 1/2 qts. Chicken broth
8 poblano chilies, seeded and chopped
4 jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs. tomatillos, husks removed
1 c. fresh cilantro leaves, chopped
black pepper to taste
In a large pot over high heat, heat oil. Add pork and sear until browned. Remove pork and keep warm. Discard
all but 3 T. oil from the pot. Add onion, garlic, salt and black pepper. Sauté until onions are tender. Add cumin
and chicken stock. Stir well, getting all browned bits off the bottom of the pan. Add pork back in. Simmer for 1/2 hour
over medium low heat. Add poblano, jalapeno and bell peppers. In a blender or food processor, puree the tomatillos
and cilantro. Add to the pot. Cook an additional 30-45 minutes. Serve over Spanish rice and
refried beans.
Note: after browning and pureeing, you can put all ingredients in the Crockpot for 4 hrs. on high.
Quick Chili Recipe
1 lb. ground beef or venison
1 onion, chopped
1 TLB. chopped garlic
1 qt. canned tomatoes
1 pkg chili seasoning ( I use the store brand)
1 can ranch style beans
Brown meat, drain. Add onion and cook until onion is transparent. Add garlic and seasoning, stir
to cover meat and onions. Add tomatoes and beans. Let simmer for at least 30 minutes to blend
the flavors. You can add tomato sauce to thicken the chili if the tomatoes have too much liquid. I
use home canned tomatoes, but you may substitute 2 cans of chopped tomatoes.
Turkey Chili
2 lbs of ground turkey meat
1 package of Williams chili seasoning
1 can of Hunts Fired Roasted tomatoes
1 8oz can of Hunts Tomato sauce
1 white onion diced
1 can pinto beans
1 can chili beans
Hunts tomato juice to liking
1/4 cup of chicken stock
(grated mixed cheese and fritos on top if you like!)
Cook the meat first, then add the onion. Let them cook together until the onion caramelizes.
Then you can add everything else one item at a time. Season with the chili seasoning
throughout adding all of the ingredients.
Award Winning Championship Straight Red Chili
Winner of 18 Grand Championship Awards - Ohio and Washington, D.C.
2 lbs Ground Sirloin
1 each finely chopped Onion
1 each finely minced garlic clove
4 cups 74/40 Stanislaus Tomatoes
1 cup water
3 tblsp Chili Powder
1 tblsp salt
1 tblsp Paprika
1/2 tsp ground pepper
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 cup masa mixed with 1/2 cup of water
1 each Juice from 1 lemon
Saute meat in large saucepan. Add onion and garlic and cook until onion is soft. Stir in remaining
ingredients, except masa flour. Simmer 1 hour Remove lid and simmer until excess moisture is
evaporated. Add masa and cook 5-10 minutes longer. Stir in juice of 1 lemon Let sit
over night if possible.
Turkey Chili
2 pounds lean ground turkey
2 (29 ounce) cans tomato sauce (plus 1/2 of one of the cans of water)
1 1/2 cups chopped onion
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
1 can of kidney beans, drained and thoroughly rinsed
1 can of black beans, drained and thoroughly rinsed
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble,
and set aside. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 ½
hours, stirring occasionally. I top with sour cream, a little bit of shredded cheese and saltine
crackers.
Bald Mountain Chili (1 of 3)
Beans
Beans (dried pintos)
1 ½ cups
Water
7 cups
Salt
1 tbsp
Creole Seasoning *
1 tbsp
Crisp bacon
3 strips, crumbled
Canned Tomato/ Peppers (Rotel) 1 can
*if not available, add a little chili powder and garlic
Add beans to 3 cups water and bring to full boil. Remove from heat, cover, and soak for 2 hours.
Drain liquid rinse beans, and and re-cover with 4 cups water, with salt, bacon, Rotel, and creole
seasoning. Cook over low heat for 3 hours or until tender.
Bald Mountain Chili (2 of 3)
Meat
Beef, cubed
Water
Chili powder
Cumin
Garlic powder
Cayenne (red pepper)
Salt
Black pepper
Oregano
Cilantro
Paprika
Onion powder
Ground cloves
Cinnamon
Beef bouillon
Beer (optimal)
Lime juice
Masa flour
4 pounds
6 quarts
½ cup
2 tbsp
2 tbsp
2 tbsp
1 tbsp
1 tsp
1 tsp
1 tsp
1 tsp
5 tbsp
¼ tsp
¼ tsp
2 tbsp
1 can
1 lime
½ cup
Bald Mountain Chili (3 of 3)
Add beef and water into large pot, bring to boiling and add all the other ingredients except the masa.
Cook for 2-3 hours, add water as required.
About 30 minutes before serving, slowly add ½ cup masa four (masa makes a big difference in flavor compared
to regular flour). Stir until thickened, add more masa or water as required to achieve desired consistency.
Add beans to meat, or serve separately.
Serve with corn bread, fried corn tortillas, chopped onions, chopped jalapenos, and/or grated cheese
(cheddar, jack, or colby).
Turkey Chili
2 lbs of ground turkey meat
1 package of Williams chili seasoning
1 can of Hunts Fired Roasted tomatoes
1 8oz can of Hunts Tomato sauce
1 white onion diced
1 can pinto beans
1 can chili beans
Hunts tomato juice to liking
1/4 cup of chicken stock
(grated mixed cheese and fritos on top if you like!)
Cook the meat first, then add the onion. Let them cook together until the onion caramelizes.
Then you can add everything else one item at a time. Season with the chili seasoning
throughout adding all of the ingredients.