Another Winter, Another Chili Night

 

 

Well, we love our chili...and we love to have chili nights. Also, as is tradition for my mom, one kind of chili is never enough! Below are our newest chili additions!

 

Creamy White Chili

Ingredients:

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans Great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

Directions:

Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne papper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Source: Allrecipes.com, submitted by JELZA. You can find it here.

Notes: This was really good. Everything a white chicken chili should be.

Slow Cooker Spicy Pork Chili

Ingredients:

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
1 cup beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese and other favorite toppings, optional

Directions:

In a large skillet, cook pork in oil over medium-high heat for 5-6 minutes or until browned. Transfer pork and drippings to a 5-1t. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne, and pepper.

Cover and cook on low for 6-7 hours or until pork is tender. Stir in cilantro. Serve with cheese and other favorite toppings, if desired.

Yield: 6 servings.

Source: Taste of Home. You can find it here.

Notes: Oh, this was so, so good. One of the best--if not the best--of the night.

Sandy's Slow-Cooked Chili

Ingredients:

2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14 1/2 ounces each) stewed tomatoes, cut up, undrained
1 can (15 ounces) Ragu Homemade Style Pizza Sauce
1 can (4 ounces) chopped green chiles
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Yield: 14 servings.

Source: Taste of Home. You can find it here.

Notes: This was really good too. We didn't feel that it was a chili that was out of the ordinary...just great homey comfort food.