Chili

CSM

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One of my favorite foods is chili; I like all kinds from mild to knock your sox off. Anyone got a good recipe for chili with an adjustable flame factor?
 

Lizzy

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Ingredients needed:
Vegetable Oil - enough just to brown the meat
2 onions - minced
3 lbs. cubed beef
2 cloves garlic - minced
2 4 oz cans of green chilis (or fresh jalapenos) This is where you adjust the heat. The cans can be purchased by level of heat or you can use various different versions of hot peppers for your liking.
1 28oz can of tomatoes with juice
1 12 can or bottle of beer (I prefer dark for a bolder taste)
1 cup beef brith
2 tsp oregano
1 1/2 tsp cumin
2 tbls. worsteschire sauce
Salt & Pepper To Taste

In a large pot, brown the cubed beef to seal in the juice of the meat. Take out and then saute the onions and garlic until translucent.
Add back the cubed beef and other ingreditents.
Bring to a boil and then simmer for 2 1/2 hours.
 

Lizzy

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1 lb. dried white beans, rinsed
2 lbs. boneless chicken Breast
1 tbl. Olive Oil
2 onions - chopped
4 garlic cloves - minced
2 4 oz cans green chilis - again your option of heat
2 tsp. cumin
1 1/2 tsp oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
6 cups chicken broth
3 cups monterey jack cheese
Sour Cream

The night before, place the dried beans in large pot, with enough water to cover them (about 3 inches) and soak overnight.
Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cut into cubes.
Drain beans from the night before.
Heat oil in same pan you used for the chicken over medium heat.
Add onions and saute until translucent. Stir in garlic, chilis, cumin, oregano, cloves and cayenne pepper. Saute for 2 mins.

Add beans and chicken broth and bring to a boil.
Reduce heat and simmer until beans are very tender, stirring occasionally for about two hours.
Add chicken and 1 cup of cheese to chili. Stir until the cheese melts.

Season to taste with salt and pepper.

Serve with the remaining cheese as a garnish as well as the sour cream and salsa if desired.

Really great over brown or white rice.
 
OP
CSM

CSM

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Thanks! I will try both of these...
 

dilloduck

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Lizzy said:
1 lb. dried white beans, rinsed
2 lbs. boneless chicken Breast
1 tbl. Olive Oil
2 onions - chopped
4 garlic cloves - minced
2 4 oz cans green chilis - again your option of heat
2 tsp. cumin
1 1/2 tsp oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
6 cups chicken broth
3 cups monterey jack cheese
Sour Cream

The night before, place the dried beans in large pot, with enough water to cover them (about 3 inches) and soak overnight.
Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cut into cubes.
Drain beans from the night before.
Heat oil in same pan you used for the chicken over medium heat.
Add onions and saute until translucent. Stir in garlic, chilis, cumin, oregano, cloves and cayenne pepper. Saute for 2 mins.

Add beans and chicken broth and bring to a boil.
Reduce heat and simmer until beans are very tender, stirring occasionally for about two hours.
Add chicken and 1 cup of cheese to chili. Stir until the cheese melts.

Season to taste with salt and pepper.

Serve with the remaining cheese as a garnish as well as the sour cream and salsa if desired.

Really great over brown or white rice.

I've made this one and HIGHLY recommend it !! YUMMY !!!!!!!!!!!!!! :rock:
 

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