Foodie Friday: Chili Recipes



White Surprise Chili
Via Midwest Living
Winter still has some time left.  Let's make the most of it by trying out some delicious chili recipes!  The best part of winter is staying warm and cozy inside.  And what better way to accomplish that than with a big bowl of hearty chili?  We've found some awesome recipes for you to try.  Enjoy!


White Surprise Chili
Via Midwest Living

Ingredients:
1 pound dry Great Northern beans
6 cups water
6 cups chicken broth
1 cup chopped onion
2 cloves garlic, minced
2 4 - ounce can diced green chili peppers
1 tablespoon dried oregano, crushed
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
4 cups chopped cooked chicken
1/2 cup shredded Monterey Jack or pepper Jack cheese 

Assorted toppers, such as sliced fresh red or green chile peppers, sliced green onions or chopped fresh cilantro and/or shredded Monterey Jack or pepper Jack cheese (optional) 

Instructions: 
Rinse beans. Place in a 5- to 6-quart Dutch oven and add the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

In same Dutch oven, stir together the drained beans, chicken broth, onion, garlic, canned chili peppers, oregano, cumin, cayenne pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.


Stir in the chicken. Simmer, covered, for 30 minutes more. Just before serving, stir in the 1/2 cup cheese until just melted. If you like, serve with fresh chile peppers and/or additional cheese.

Award Winning Chili
Via Food.com


Award Winning Chili
Via Food.com by KelBel
Servings: 6

Ingredients:
1 lb ground venison or 1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water

Toppings:
sour cream
cheddar cheese

green onion

Directions:
Cook ground meat with onions and peppers in dutch oven.
Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
Add beans, cover and simmer 1-2 hours.

Serve with toppings.


Chilie Verde - Colorado Green Chili
Via Cooking Channel


Chile Verde - Colorado Green Chili
Via Cooking Channel by Santos Loo

Ingredients:
3 Anaheim chiles
1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion, cut into small dice
1/2 cup finely chopped fresh cilantro with tender stems
6 cloves garlic, minced
1 tablespoon all-purpose flour
One 16-ounce can crushed tomatillos
4 cups chicken stock
Tortilla chips and lime wedges, for serving

Directions:
Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.


Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.


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