Chili is a perfect dish for fall meals; it is warm, filling, healthy, and fills your home with a delightful aroma while it simmers. It may be prepared for an evening meal, and then is wonderful warmed up the next day for lunch! The spices seem to blend overnight making it even more delicious the next day. Chili may be served in a bowl or cup as a soup, or, over rice, noodles or cornbread. It may be topped with sour cream, chopped onions, or shredded cheese. Yum, in any case, it is delicious.
Chili Con Carne
Ingredients:
1 ½ pounds ground beef or lean beef for stew
3 medium onions, chopped
1 medium green pepper, chopped
1 clove garlic, pressed
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon chili powder
1 large can stewed tomatoes
1 large can kidney beans
Place olive oil in skillet and cook onions, green pepper and garlic until onions are transparent. Remove vegetables to small bowl and set aside. Cook meat in skillet until done, and browned. Add salt, pepper and chili powder to meat mixture and stir well. Combine all ingredients in large saucepan or medium kettle; heat to boiling. Reduce heat and simmer for twenty minutes, or until ready to serve. Yield: 6 servings.
White Chicken Chili
Ingredients:
1 ½ pounds cooked, shredded chicken breast
1 medium onion, chopped
2 stalks celery, chopped
1 clove garlic, pressed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 large can or jar great northern or navy beans
1 small box or can of chicken stock/broth
Place olive oil in large saucepan and cook onion, celery and garlic until onion is transparent; add salt and pepper. Add chicken, beans and broth; bring to a boil. Reduce heat and simmer for twenty minutes or until ready to serve. Top with shredded Monterey Jack cheese and chopped green onions if desired. Yield: 6 servings.
Chili Con Carne
Ingredients:
1 ½ pounds ground beef or lean beef for stew
3 medium onions, chopped
1 medium green pepper, chopped
1 clove garlic, pressed
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon chili powder
1 large can stewed tomatoes
1 large can kidney beans
Place olive oil in skillet and cook onions, green pepper and garlic until onions are transparent. Remove vegetables to small bowl and set aside. Cook meat in skillet until done, and browned. Add salt, pepper and chili powder to meat mixture and stir well. Combine all ingredients in large saucepan or medium kettle; heat to boiling. Reduce heat and simmer for twenty minutes, or until ready to serve. Yield: 6 servings.
White Chicken Chili
Ingredients:
1 ½ pounds cooked, shredded chicken breast
1 medium onion, chopped
2 stalks celery, chopped
1 clove garlic, pressed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 large can or jar great northern or navy beans
1 small box or can of chicken stock/broth
Place olive oil in large saucepan and cook onion, celery and garlic until onion is transparent; add salt and pepper. Add chicken, beans and broth; bring to a boil. Reduce heat and simmer for twenty minutes or until ready to serve. Top with shredded Monterey Jack cheese and chopped green onions if desired. Yield: 6 servings.
- Chili is a perfect, healthy fall meal.
- Chili Con Carne is just a bit spicy.
- White Chiken Chili is delicious.
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