Chili Recipes

1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast, cut into small cubes
1/4 cup chopped onion
1 cup chicken broth
1 (4 ounce) can chopped green chiles
1 (19 ounce) can white kidney beans (cannelloni), undrained
2 green onions, sliced
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon cilantro (optional)
1/8 teaspoon ground red pepper
Monterey jack cheese (optional)

Heat oil in large skillet over medium-high heat. Add chicken and onions; cook 4 to 5 minutes.

Stir in broth, chiles and spices. Simmer 15 minutes.

Stir in beans; simmer 5 minutes. Top with green onions and Monterey jack cheese, if you desire.

5 pounds ground round
Salt and pepper
1 tablespoon chili powder (more if desired)
1 (16 ounce) can dark red kidney beans
1 (16 ounce) can light red kidney beans
2 (16 ounce) cans small red beans
1 tablespoon vegetable oil
3 large green bell peppers, cored and chopped
3 jalapeno peppers, cored and chopped
1 large red onion, chopped
1 large Spanish onion, chopped
1 large white or yellow onion, chopped
8 to 10 cloves garlic, finely chopped
4 (28 ounce) cans diced tomatoes
3 (64 ounce) cans tomato juice
Chili powder to taste
Salt and pepper

Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside.

Sauté green peppers, jalapenos, onions and garlic in oil until limp. Add tomatoes and juice from pan into a large pot. Add hamburger, sautéed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste. Simmer for 90 minutes, stirring frequently to prevent scorching.

Leftover chili can be frozen.

5 pounds ground round
Salt and pepper
1 tablespoon chili powder (more if desired)
1 (16 ounce) can dark red kidney beans
1 (16 ounce) can light red kidney beans
2 (16 ounce) cans small red beans
1 tablespoon vegetable oil
3 large green bell peppers, cored and chopped
3 jalapeno peppers, cored and chopped
1 large red onion, chopped
1 large Spanish onion, chopped
1 large white or yellow onion, chopped
8 to 10 cloves garlic, finely chopped
4 (28 ounce) cans diced tomatoes
3 (64 ounce) cans tomato juice
Chili powder to taste
Salt and pepper

Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside.

Sauté green peppers, jalapenos, onions and garlic in oil until limp. Add tomatoes and juice from pan into a large pot. Add hamburger, sautéed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste. Simmer for 90 minutes, stirring frequently to prevent scorching.

Leftover chili can be frozen.