Yankee Chicken Chili

Yankee Chicken Chili

16 oz pkg Great Northern Beans, washed

32 oz chicken broth

4 oz can chopped green chiles

2 Tbsp Ancho chile powder

1/2 cup Sofrito

Garlic Salt & Pepper

2 Tbsp olive oil

2 boneless, skinless chicken breasts

1 tsp Hot Mexican chili powder

1 large Vidalia onion, coarsely chopped

1 Lime

1 cup water

Place the beans in a crockpot with the chicken broth, green chiles, ancho chile powder, sofrito and Garlic Salt & Pepper. 

Heat olive oil in a heavy skillet. Season the chicken breasts with Garlic Salt, pepper and Hot Mexican chili powder and cook in oil over medium heat until well browned on both sides., adding chopped onions about halfway through cooking time. Squeeze lime juice over chicken and onions and add water. Bring to boil, scraping pan to loosen browned bits, then add mixture in skillet to the beans in the crockpot. 

Cook on high 6-8 hours or until beans are tender. Chop the chicken and return to the pot. Simmer 5-10 minutes and then serve.

6/11/11 - This was really good, especially the broth and the chicken. Try making this without the beans (just a Braised Chicken kind of thing). The beans were actually kind of bland, so I may experiment with a sour cream/salsa based topping or maybe a Ranch/Sour Cream flavor.

Spicy White Chili

Spicy White Chili

2-4 boneless, skinless chicken breast halves 

1 onion, chopped 

1 tsp minced roasted garlic 

4-oz can chopped green chiles 

2 tsp roasted cumin 

1 tsp dried cilantro 

1/2 tsp cayenne 

1/4 tsp ground cloves 

1 lb dried white beans (navy or great northerns, your choice), washed 

1 carton chicken broth 

Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!

Arizona Pork Chili

Arizona Pork Chili

1.5 lbs boneless pork, cut into 1/2' cubes

1 onion, chopped

Olive oil

Salt & pepper to taste

1 Tbsp chili powder

1 tsp cumin

1 (4 oz) can chopped green chiles

1 (32 oz) carton chicken broth

1 (16 oz) can diced tomatoes

1 (16 oz) can black beans, drained and rinsed

1 (16 oz) can kidney or pinto beans, drained

1 cup frozen whole kernel corn, if desired

Brown the pork and the onion in a little olive oil in a Dutch Oven.  Add seasonings, chiles and broth and cook until the pork is tender and the broth has been reduced a bit.  Add tomatoes and beans and cook until no too soupy.  If desired, add the corn and cook 15-20 minutes longer.

Serve with sour cream and tortilla chips.  Also tastes great over rice.

Cathy's Pork Chili

2 lbs ground pork
1 onion, diced
1/4 diced red bell pepper
Salt and Pepper to taste
1/2 tsp ground Smoked Black Pepper
1 tsp garlic powder
A couple splashes Worcestershire sauce
1 Tbsp ground cumin
2 heaping tsp chili powder
1 tsp dried cilantro
1 tsp smoked paprika
1 tsp chipotle chile powder
4 oz mild green salsa (I used Brooklyn Salsa Company's The Green)
1 Tbsp chopped pickled jalapeno
32 oz carton chicken broth
2 cans cannellini beans, drained
1 can pinto beans, undrained

Brown and crumble the ground pork in a heavy Dutch Oven with the diced onions and bell pepper.  Drain. Season with salt and pepper, smoked black pepper and garlic powder.  Add the Worcestershire sauce, cumin, chili powder, cilantro, smoked paprika, chipotle powder and cook a couple of minutes, stirring occasionally.  Stir in the green salsa, jalapeno, chicken broth and beans.  Bring to a boil, reduce heat, cover and simmer about 30-45 minutes.

Serve with tortilla chips, sour cream, and shredded colby-jack cheese.  Yum!