“Bewitched” Chili

Photo by Taste of Home©

Yield: 12 Servings (3 quarts)

Ingredients:

• 1 pound bulk pork sausage
• 1 large onion, chopped
• 2 cans (16 ounces each) chili beans, undrained
• 1 can (28 ounces) crushed tomatoes
• 3 cups water
• 1 can (4 ounces) chopped green chilies
• 1 envelope chili seasoning mix
• 2 tablespoons sugar
• 12 round blue tortilla chips, halved
• 12 triangular blue tortilla chips

 

Directions:

1. In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.
2. Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch’s hat.
   Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

 

 

Nutritional Facts
1 cup: 230 calories, 10g fat (3g saturated fat), 14mg cholesterol, 744mg sodium, 31g carbohydrate (8g sugars, 6g fiber), 9g protein.
Originally published as Bewitched Chili in Simple & Delicious October/November 2014

 

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White Chicken Chili

by Lisa Leake for Epicurious

Photo by Lisa Leake

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 jalapeño, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup frozen corn kernels (no need to thaw)
• 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
• 1 3/4 cups chicken broth, store bought or homemade
• 1/4 cup heavy cream

Optional toppings:
Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

 

Directions:

1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
2. Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
3. Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
4. Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

Lisa’s Tip
This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.

100 Days of Real Food
From 100 Days of Real Food: Fast & Fabulous © 2016 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Chili and Chili Seasoning Mix

Ingredients:

• 4 TBsp.  chili powder
• 2 1/2 tsp. ground coriander
• 2 1/2 tsp. ground cumin
• 1 1/2 tsp. garlic powder
• 1 tsp. dried oregano
• 1/2 tsp. Cayenne pepper

Directions:  Combine the spices.  Store in an airtight container or zipper-closing sandwich bag in a cool, dry place.

Yield:  20 tsp. mix or 4 batches (use 5 tsp. for each recipe of chili)

Chili

Ingredients:

• 1 lb. boneless round steak, cut into 1-inch pieces
• 2 tsp. vegetable oil
• 5 tsp. Chili Seasoning Mix, divided  (Recipe shown above)
• 1 lb. lean ground beef
• 1 medium onion, chopped
• 28 oz. can diced tomatoes undrained
• Two 15 oz. cans chili beans, divided

Directions:  Lightly brown steak in oil in a Dutch oven; add 3 tsp. of the seasoning mix and toss to coat.  Add ground beef; cook until meat is no longer pink. Add onion and cook until tender.  Add tomatoes and 2 more tsp. of the seasoning mix. Stir in one can of chili beans.  Put the contents of the other can in a blender, cover and process until smooth.  Add to chili.  Cook on low for 30 – 40 minutes or until meat is tender.

Yield: 10 servings