Everyone has a favorite chili recipe, possibly one that has been passed along through their family, or that they created on their own. Today, I bring you TWO great chili recipes, each one completely different from the other. The first one, Mom's Chili, is my own, that came to me from memories of my mom's chili, and from my Aunt Cissy, a wonderful cook, who always had a pot of chili on the back burner for hungry kids and teenagers.
The second recipe came through the family too, but from a cousin on my hubby's side of the family, and is quite different from the chili I grew up with. I hope you enjoy them both! Make the Arkansas Cornbread I wrote about earlier this month, and have yourself a chili party! That's what we do around here each fall. Have fun and happy eating!
Mom's Chili
1 lb. 93% lean ground beef
1 large onion, chopped
2 cloves minced garlic
2 T. chili powder
2 tsp. oregano
1/2 tsp. cumin
Cook all of the above together in a deep pot or dutch oven, until beef is crumbled and cooked through.
Add:
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 14 oz. can Rotel original tomatoes and green chilies
6 oz. beer (you'll have to drink the other half, DARN!)
4 T. chili powder
1 - 2 tsp. hot sauce (we like Tapatio or Frank's)
1/4 - 1/2 tsp. dried red pepper flakes (optional, to taste)
a dash of apple cider vinegar
1/2 tsp. salt + a few grindings fresh black pepper
a pinch of cinnamon (optional, to taste-- adds a little depth to the chili)
Bring this to a boil, turn down the heat to simmer and cook it for at least one hour, stirring occasionally.
1 large onion, chopped
2 cloves minced garlic
2 T. chili powder
2 tsp. oregano
1/2 tsp. cumin
Cook all of the above together in a deep pot or dutch oven, until beef is crumbled and cooked through.
Add:
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 14 oz. can Rotel original tomatoes and green chilies
6 oz. beer (you'll have to drink the other half, DARN!)
4 T. chili powder
1 - 2 tsp. hot sauce (we like Tapatio or Frank's)
1/4 - 1/2 tsp. dried red pepper flakes (optional, to taste)
a dash of apple cider vinegar
1/2 tsp. salt + a few grindings fresh black pepper
a pinch of cinnamon (optional, to taste-- adds a little depth to the chili)
Bring this to a boil, turn down the heat to simmer and cook it for at least one hour, stirring occasionally.
Lastly Add:
1 can drained light red kidney beans
1 can drained dark red kidney beans
1 can drained black beans
1 6 oz. can tomato paste (you may omit this if you like a "looser" chili)
Stir it all together well and bring the chili back to a boil. Turn it down and let cook at least another 30 minutes.
Will feed at least 6 - 8. Freezes well. When I serve it to company, I serve it w/light sour cream, 4 cheese shredded Mexican blend, saltine crackers and chopped green onions.
1 can drained light red kidney beans
1 can drained dark red kidney beans
1 can drained black beans
1 6 oz. can tomato paste (you may omit this if you like a "looser" chili)
Stir it all together well and bring the chili back to a boil. Turn it down and let cook at least another 30 minutes.
Will feed at least 6 - 8. Freezes well. When I serve it to company, I serve it w/light sour cream, 4 cheese shredded Mexican blend, saltine crackers and chopped green onions.
White Bean Chicken Chili
4 large boneless chicken breasts or 1 rotisserie chicken, skin removed
3 16 oz. cans Great Northern Beans (you can use white kidney beans if you can't find Great Northern)
1 14 oz. jar Salsa (your favorite, "medium" heat is recommended)
2 cups chicken broth
1 8 - 10 oz. block Monterey "Pepper Jack" Cheese
If using breasts, boil the chicken 'til tender. Once cool, pull it apart with a fork. If using a rotisserie chicken, remove the skin and discard. Take off all the meat from the carcass and cut into bite sized pieces. (I like this better w/ a rotisserie chicken, I think the texture is a little better.)
Combine beans, salsa, broth and chicken in a large saucepan or crock pot. Heat on low to med. heat for at least 45 minutes, if using a saucepan. 1 - 2 hours on med/high in a crock pot. Make sure it is heated though and bubbly, before adding cheese.
Cut cheese into small chunks and add to mixture. Stir well. Reduce heat to low, and let it simmer. It should cook at least another hour in a saucepan, 2 -3 hours on low in a crock pot. Stir now and then, to distribute the cheese evenly. Don't let it get to a rolling boil after the cheese goes in -- just simmer it!
The longer this cooks, the better it gets!
Makes at least 8 bowls of chili.
4 large boneless chicken breasts or 1 rotisserie chicken, skin removed
3 16 oz. cans Great Northern Beans (you can use white kidney beans if you can't find Great Northern)
1 14 oz. jar Salsa (your favorite, "medium" heat is recommended)
2 cups chicken broth
1 8 - 10 oz. block Monterey "Pepper Jack" Cheese
If using breasts, boil the chicken 'til tender. Once cool, pull it apart with a fork. If using a rotisserie chicken, remove the skin and discard. Take off all the meat from the carcass and cut into bite sized pieces. (I like this better w/ a rotisserie chicken, I think the texture is a little better.)
Combine beans, salsa, broth and chicken in a large saucepan or crock pot. Heat on low to med. heat for at least 45 minutes, if using a saucepan. 1 - 2 hours on med/high in a crock pot. Make sure it is heated though and bubbly, before adding cheese.
Cut cheese into small chunks and add to mixture. Stir well. Reduce heat to low, and let it simmer. It should cook at least another hour in a saucepan, 2 -3 hours on low in a crock pot. Stir now and then, to distribute the cheese evenly. Don't let it get to a rolling boil after the cheese goes in -- just simmer it!
The longer this cooks, the better it gets!
Makes at least 8 bowls of chili.
1 comment:
I'll go with your mom's.
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The thought of going into a home which "always had a pot of chili on the back burner" sounds so nice to a chili fiend like myself. ♥
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