Red Chili

Ingredients

Servings | 4-6

1 pounds ground beef

1 medium onion chopped

1 red or green bell pepper, seeded and chopped

1 hot chili pepper, seeded and diced

1 can of chipotle peppers in adobo sauce – use ½ to 1 full can depending on taste

1 poblano pepper, roasted, skinned, seeded and diced – use ½ or whole depending on heat desire

2 cans of pinto beans, drained and rinsed

1 can of black beans, drained and rinsed

1 can of dark kidney beans, drained and rinsed

1 can diced tomatoes with juice

9 cups of water

2 tablespoon chili powder

1 tablespoon cumin

salt and pepper to taste

1-2 tablespoon of masa flour, as needed for thickener if desired

Directions

Prep | 15 mins     Cook | 45 mins     Ready In | 1 hr

1. Roast poblano pepper until skin bubbles up, sweat- then remove skin and seeds. Dice and reserve until later.
2. In a large 4-5 quart pot, brown ground beef, onion, bell pepper, and hot chili pepper. Stir frequently breaking ground beef up into small crumbles as onions and peppers cook.  Once beef is almost done, add 1 tablespoon of chili powder.
3. Add one can of tomatoes with juice (all drained), rinsed beans and water once beef and peppers and onions are finished cooking . Then add remainder of chili powder, cumin and one half to a whole can of diced chipotle peppers in adobo sauce and reserved poblano peppers.
4. Simmer on medium heat for 30-45 minutes adding water as necessary if it is getting too thick. As chili cooks down a thickener may not be necessary. Although if desired add 1-2 tablespoon of masa flour and bring to boil. Once chili is done, taste and adjust salt and pepper to desired taste.
5. Serve and use the following toppings as condiments: shredded cheddar, sour cream. Great with fresh jalapeño cheddar corn bread! Enjoy!

Jess’s White Bean Chicken Chili

Ingredients

Servings | 4-6

1 pound of rinsed, soaked (overnight) great northern beans – you do not have to soak northern beans – I do if time permits

1 pound cooked, diced chicken meat (preferably slow cooked in liquid until done creating stock) this can be any cut of meat (I slow cook a whole chicken creating stock.)

1 medium onion diced

1 roasted, skinned, seeded and diced poblano pepper

3 quart of chicken stock

2 – 3 tablespoon cumin

1 tablespoon lime juice

1 teaspoon lime zest

salt & pepper to taste

cilantro to garnish

Directions

Prep | 10 mins     Cook | 45 mins     Ready In | 1 hr

1. Soak northern beans in water over night.
2. Slow cook chicken the day before in plenty of water creating 2-3 quarts of stock. Pull (if on the bone) and dice chicken and hold.
3. Roast, sweat and skin, seed, and dice poblano pepper and reserve until later.
4. Cook beans in strained stock with diced onion slowly, when beans are tender, add chicken meat and poblano pepper.
5. Stir in cumin then add lime juice and zest, and salt and pepper as desired, once chili has cooked down to desired consistency. (Add water if necessary during cooking) Some may prefer to add 1-2 teaspoon of chili powder for an extra kick – this will tint the color. White pepper is preferred over black pepper.
6. Serve – may garnish with fresh cilantro and sour cream dollop. This recipe is also great using pork meat and pork stock instead of chicken.

    Jessica Wright C.E.C is a Certified Trainer, Chef, and PCS TrakNOW Implementation Specialist.