My favorite is white chili.

WIll share if interested.

Hi, Glenda - that's very generous of you and I'd love to have your recipe to try another time. For Christmas Eve, though, I've been asked for a regular chili.

Thanks -

Can't we have both types of chili recipes? I'd love the white chili recipe Glenda, and a good regular chili recipe.
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This one is great. It calls for chicken but I'm sure you could use any kind of meat. I use meat substitute and it tastes great. The chipotles, beer and masa really make a difference.

Chipotle Chicken Chili - The Pioneer Woman

Ingredients

2 Tablespoons Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good Beer
1 can (14 Oz. Size) Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
1 can (14 Oz. Size) Pinto Beans, Drained And Rinsed
1 can (14 Oz. Size) Black Beans, Drained And Rinsed
1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 teaspoon Salt, More To Taste
1/4 cup Masa Harina
1 Lime, Juiced
Sour Cream, For Serving
Grated Sharp Cheddar Cheese, For Serving
Cilantro, For Serving
Lime Wedges For Serving

Preparation Instructions

Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.

Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.

Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick.

Serve with sour cream, cheese, cilantro, and another squeeze of lime!

Here is a link that might be useful: PW's Chili

I just made a large batch of chili for a potluck yesterday, and just finished a re-heated bowl of it for lunch.

We had a chili-cookoff at work a year ago, and my recipe below ended up winning first place.

Award Winning Chili

4 lbs Choice Angus Stew Beef
1 lb Smoked Sausage (chopped)
1/2 lb thick-sliced Bacon (chopped)
2 large Yellow Onions (chopped)
1 large Sweet Onion (chopped)
1 large Red Bell Pepper
2 Serrano Pepper (seeded and chopped fine)
1 Tbsp Oil
3 Tbsp Cumin
1 1/2 Tbsp Chili Powder
1 1/2 Tbsp Ancho Chili Powder
2 Tbsp Diced Pickled Jalapeno Peppers
1 Tbsp Crushed Garlic
1 tsp Black Pepper
2 15 oz cans Diced Tomato w/ peppers (drained, reserve liquid)
1 small can Tomato Paste
1 Tbsp Adobo Sauce
4 Chipotle peppers (seeded and chopped)
2 15 oz Bush's Chili Beans
3 15 oz cans Black Beans (drained)
1 15 oz can Small Red beans (drained)
2 12 oz bottles Dark Beer (porter or stout)
1.5 oz Lindt Dark Chocolate w/ Chili

Spread beef pieces on baking sheet and place in freezer for about 10 minutes. Place in batches in food processor and pulse several times until meat is coarsely ground. Next brown meat in large shallow pan over high heat in smallish batches, deglazing pan with the beer between each batch, keeping seared meat and the deglazing liquid in a glass bowl for later.

Next cook smoked sausage until lightly browned, and remove that meat to another bowl. Then cook bacon until crisp, and remove to bowl with smoked sausage.

Then add the onions to the bacon grease and cook over medium heat until onion is softened and translucent.

Start large pot with oil over high heat, add red bell pepper and serrano pepper, stirring frequently until the peppers are browned and lightly scorched. The add onions to large pot and add chili powders, cumin, and garlic stir in well for a few minutes, then add tomato paste, pickled jalapenos, black pepper, chipotle peppers and adobo sauce, stir and cook for a few more minutes.

Next add the diced tomatoes, all of the beans and the two bowls of cooked meat, and any remaining beer, heat to simmering and reduce heat to low and simmer for about 1 hour until the meat is tender. If the pot seems too dry after it reaches simmering, add some of the reserved liquid from the canned tomatoes.

Remove from heat, stir in chocolate, refrigerate overnight.

Reheat the next day to a low simmer, and serve with shredded cheddar on the side.

Those both sound great! Thanks for taking the time to post them. I've printed them both out. Yum!

Where do I find chipotle peppers?

And yes, of course we can have both regular and Glenda's white. As I responded, I'd love to have that recipe to try for another time.

You can usually find chipotles in adobo sauce in the Mexican food aisle of the grocery, near the refried beans, salsas, etc. They are small cans. I always use all the sauce in it in addition to some of the chipotles depending on how spicy I want it.

Usually in the Mexican food section of the grocery store, there will be small (6 oz) cans of "Chipotle peppers in Adobo sauce"

A year or two ago I gave a friend a recipe that called for "2 chipotle peppers from a 6 oz can of "Chipotle peppers in Adobo sauce", she misread it and used two entire 6 oz cans of "Chipotle peppers in Adobo sauce". Her husband took one bite and thought his head was going to explode.

I usually remove most of the seeds from the various peppers in the recipe, but even doing that when the pot is finished cooking, it tastes too sharply hot for most people. A night of refrigeration and reheating really mellows and broadens the flavor profile.

Here's another if you need a backup....

Texas red chili

1 lb ground beef
2 cups beans(I prefer black)
1 cup diced yellow onion
1 28oz can diced tomatoes
3 Tbl chili powder
1 tsp cumin
1/4 cup pickled hot jalapeno peppers & carrots(buy canned/deseed)
1 TBL white sugar / may use less...to taste
1 tsp AP flour
Dash of Seasoning salt

Brown off beef. Add diced onions. Cook till onions are limp. Drain off fat. Add 1 tsp flour and mix. Add everything else. Simmer till bubbling. Serve.

This post was edited by nicole__ on Mon, Dec 22, 14 at 16:31

My favorite chili recipe:

2 lb. ground round
1 lb. ground pork
5 C. chopped onions (food processor helps a lot!)
1 1/2 T. chopped garlic
7 T. chili powder ( I use half regular and half Mexican)
2 small cans chopped green chilies
3 16 oz. cans tomatoes, crushed by hand (not crushed tomatoes---different texture)*
3 T. tomato paste
4 bay leaves
1 T. salt
1 T. oregano
1 T. red wine vinegar
1 T. brown sugar
2 16 oz. cans red kidney beans

Brown meat with onions and garlic. Drain fat and stir in chili powder. Add chilies, tomatoes, tomato paste and remaining ingredients Except kidney beans. Cook 2 hours. Add kidney beans, cook 30 min. more.
*I sometimes use two 28 oz. cans of Cento Italian peeled tomatoes instead. Whatever I have on hand.

I serve with crushed corn chips, shredded lettuce, shredded cheddar cheese, sliced black olives, green onions, sliced and sour cream in individual dishes so people can pick and choose their toppings.

This post was edited by georgysmom on Mon, Dec 22, 14 at 16:04

Does anyone have a vegetarian recipe? The canned one is sharp tasting, like it needs some oomph.

Thanks, all! I appreciate the time you took to respond to my request. I'll let you know how it goes!

Deeby, I make the one I posted as vegetarian all the time. I like it with Quorn chicken or Quorn beef crumbles. You could also just omit the meat/meat substitute and add some additional veggies. I bet mushrooms and zucchini would be good.

Here's white chili with my rendition:
1 can chicken broth
1Tbl olive oil
2 boneless chicken breast, chopped, I prefer mine shredded ****OR WalMarts rotissorie chicken, and use breast only shredded.
1/4 cup or more chopped onion
1 4 oz can green chiles, chopped ***I puree mine with my hand blender WITH juice
1 19 oz can navy beans, undrained
1 tsp garlic powder
1/2 tsp cilantro ***I use instead 2 tsp chili powder
1/2 tsp oregano
1/8 tsp red pepper
Saute chicken and onions 4-5 minutes in olive oil **If using Wal Marts cooked, saute onions only till translucent
Stir in spices, broth, simmer about 15 minutes, then add beans and shredded chicken and simmer 5 more minutes, to get the flavors blended.
We love it topped with fritos, shredded cheese, and a dollop of sour cream

Glenda- what size can of chicken broth for your recipe ?
Thanks........

pump_toad, all I can say is a normal size can of chicken broth. Sorry, hope it helps.

White chili is the favorite with my family.

This post was edited by glenda_al on Mon, Dec 22, 14 at 23:11

Thanks, Chi. Mushrooms !

Several months ago I was looking for a chili recipe that would both WOW me and be safe to can for fast meals. I stumbled on this recipe for Texas Chili and it is perfect as written, no tweaking needed.

Following is the recipe I like to use. Bear in mind that we like a lot of heat, and that heat will increase over time. This gets us about 7 quarts with a little bit leftover to sample.

Texas Chili

2T of bacon grease or oil

4 medium yellow onions, chopped

6T chopped garlic

6T chili powder

4T paprika

2T cumin

4t dried oregano

2 pounds of ground beef

4t kosher salt

4 28oz cans of crushed tomatoes

30oz of cooked kidney beans- you can used canned beans+++

30oz of cooked black turtle beans

2T minced chipotle chilis in adobo sauce

Heat the grease in a large stock pot. Add the onions and garlic and cook until tender. Add the chili powder, paprika, cumin, and oregano and stir until the spices are well combined. Add the ground beef and 1t of the salt. Cook, stirring frequently until cooked through. 8-10 minutes. Stir in the remaining ingredients. Reduce heat to low, cover, and simmer, stirring occasionally. for 1 hour*. Adjust the seasonings with more salt or chipotle chilis if necessary.

Serving suggestion: top with any one or all of the following: grated sharp white cheddar cheese, chopped white or green onions, sour cream, crumbled blue corn chips, chopped jalepeno chilis.

Here is a link that might be useful: Texas Chili