White Chicken Chili {in broth}

I have seen recipes for White Chicken Chili floating around and I have a confession. I have never eaten White Chicken Chili. I have wanted to, but just never got around to making it. I told myself this year I would do it. And I did. Only it's not the regular creamy version. It's a broth version and I loved it. It reminded me of Taco Soup. I loved it topped with plain greek yogurt and shredded cheddar cheese. Then I crunched up some tortilla chips and stuck those in, too. I love that my family loved it, too.

Printable Version

Ingredients

1 onion, chopped

2 cloves garlic, chopped or 1 tsp. minced garlic

3 Tbsp. olive oil

6 C. chicken broth

3 (15 oz.) cans Great Northern beans, drained

2 C. cooked chicken, cut into bite sized pieces

4 oz. can diced green chiles

1 tsp. ground cumin

salt and pepper to taste

Garnish: sour cream or plain yogurt, shredded cheddar cheese

Directions

• In a large pot over medium heat, saute onion and garlic in olive oil until tender. 
• Stir in remaining ingredients except garnish.
• Bring to a low boil, stirring frequently.
• Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
• Top each bowl with a dollop of sour cream and a sprinkle of cheese. 
• You can also crush some tortilla chips and stir those in, too.

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Chili 10 Ways with Rachael Ray

I was asked to do a feature on Chili from the current Everyday with Rachael Ray magazine.

 

 

In it, there are recipes for chili 10 ways.

Yum.

 

It starts with the classic Beef and Bean Chili...

 

2 Tbps. vegetable oil

3 lbs. lean ground beef chuck

2 large onions, chopped

3 Tbsp. minced garlic

1/3 C. ancho chile powder

1 Tbsp. ground cumin

1 Tbsp. dried oregano

Coarse salt and pepper

1 tsp. cayenne

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) tomato sauce

2 cans (15 oz. each) red kidney beans, drained

Sour cream, grated cheddar cheese, pickled jalepenos, and sliced scallions, for topping.

 

In a large pot, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate. Pour off all but 2 Tbsp. of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in chile powder, oregano, cumin, 1 Tbsp. coarse salt,  1 1/2 tsp. pepper and cayenne. Cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes. Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the topppings.

 

Other Variations...

 

Chicken and Corn Chili

Omit the beef, tomatoes, and tomato sauce. Add 1 qt. chicken broth and 2 chopped red potatoes to the onions. Simmer until tender, 10 minutes. Add 3 cups corn, 1 can chopped chiles and 1 1/2 C. chopped raw chicken. Simmer for 10 minutes. Stir in 1 cup heavy cream and 2 C. shredded jack cheese. Top with oyster crackers and chives.

 

Mushroom and Black Bean

Soak 2 ancho chiles in a bowl of boiling water for 30 minutes. Drain; reserve 1/4 C. soaking liquid. Stem and seed the chiles. Using a blender, puree the chiles, reserved liquid, and 2 cloves of garlic. Replace beef with 2 lbs. portobello mushrooms, chopped. Add ancho chile puree. Replace the kidney beans with black beans. Serve with corn chips and lime wedges.

 

To see the other variations, pick up the latest issue of Everyday with Rachael Ray.

 

 

 

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Quinoa Chili

This post is supported by BestHealthMag.
Looking for a hearty, no-fuss solution for dinner tonight? This vegan slow cooked chili is packed with flavor, and will fill the household with a gorgeous aroma. For those hoping to skip out on a meaty meal, without losing any of the nutritional value, quinoa is an amazing substitute that’s high in protein. This dish is a perfect way to get into healthy eating this fall, let us know what you think in the comments!

Ingredients:

• 1/2 cup uncooked quinoa
• 3 cups water
• 1 1/2 cup cooked kidney beans
• 1 1/2 cup cooked black beans
• 1 cup tomato sauce
• 1 Tbsp olive oil
• 1/4 cup chopped onion
• 1 celery stalk, diced
• 1 Tbsp (2 - 3 cloves) minced garlic
• 2 Tbsp minced jalapeño pepper
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 tsp cumin powder
• 2 tsp gr coriander
• 1 tsp paprika
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 tsp dried marjoram leaf
• 1/8 - 1/4 tsp chipotle pepper powder
• 1 bay leaf
• 1 Tbsp light molasses
• 1 Tbsp soy sauce
• 1/4 cup chopped cilantro
• Fresh ground black pepper to taste

Crockpot Directions:

1. Sauté the jalapeno, celery, garlic, and peppers in oil for 5 minutes on med-high
2. Toss in the spices and herbs, stir for 2-3 minutes
3. Add the water, tomato sauce, the salt, quinoa and beans in a 6-quart Crockpot
4. Cover the pot then let cook on low for 5-6 hours
5. Then put in the soy sauce, molasses and pepper
6. If you like, serve garnished with freshly chopped cilantro and sour cream



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Grandpa Gallegos' Chile

My grandpa made the best chile. It's not chili. It's chile. Because it's Mexican food, not American. Traditionally, Chile doesn't have beans in it, just meat. But anyone in any culture tends to add lib when it comes to cooking and does what they want. We make tortillas and ham hocks and beans and eat them with this Chile. It can be frozen and that's what I love about this. A funny thing about my grandpa-he said that he'd live to 90 because that's a good age. He passed away just a few days after his 90th birthday. I always think of him when I make and eat his chile. I hope you enjoy it.

Printable Version

Ingredients

2 lbs ground beef

2 Tbsp. flour

2 tsp. minced garlic

garlic salt

Anaheim Chiles, roasted and chopped* (you can also use canned green Chiles, but the real stuff tastes so much better!)

1/4 c. water

2 cans stewed tomatoes

Directions

• Cook the beef until almost done. 
• Add flour, garlic, garlic salt, and chiles; stir. 
• Add tomatoes and water; heat through.
• Serve with homemade tortillas and ham hocks and beans*.

To roast Chiles:

Place them on a grill or the rack in your oven. Roast until the skins turn black. Immediately place into a large Zip-Loc bag and let steam. After it cools (wear plastic gloves), peel the skin off and remove seeds. You can then freeze them or use them in a recipe. I love putting them on a tortilla, sprinkle a little garlic salt on them and fold them up and eat them. 

Ham Hocks and Beans:

Soak 1 lb pinto beans according to package. I do the quick soak method. Rinse and drain them and place in a slow cooker or Pressure cooker. Add a ham hock or two and enough water to cover the beans. Do not salt beans until they are done or it will toughen the skins. Cook on high in the slow cooker 6-8 hours or according to pressure cooker directions. Serve with tortillas and this Chile.

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