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| CHILI CON CARNE INGREDIENTS: *2 tbsp. vegetable oil *2 lbs. ground beef *2 cups chopped onions *4 cloves garlic, finely chopped *2 (15oz.) can kidney beans *1 ( 29oz.) can crushed tomatoes *1 (16oz.) jar Ortega diced green chiles *3 tbsp. chili powder *1 tbsp. ground cumin *1 tbsp. dried oregano, crushed *2 tsp. salt DIRECTIONS: *Heat vegetable oil in large saucepan over medium heat. *Add beef, onions, and garlic. *Cook for 4-5 minutes, or until no longer pink, drain. *Stir in remaining ingredients and bring to boil and reduce heat to low. *Cover and stir frequently for 1 hour. |
| CORN CHILI INGREDIENTS: *4 skinless, boneless chicken breasts *1 (16 oz.) jar salsa *1 (11oz.) can Mexican-Style Corn *1 (15oz.) can pinto beans *2 tsp garlic powder *1 tsp ground cumin *1 tsp chili powder *salt and pepper to taste DIRECTIONS: *Place chicken and salsa into the crock pot the night before you want to eat the chili. *Season with the spices, adding more or less according to your tastes. *Cook all night on low setting *About 3-4 hours before you want to eat, shred the chicken with 2 forks. *Return the meat to the pot. *Add the corn and the pinto beans to the crock pot. *Simmer until ready to eat. *Makes 4-6 servings. |
| CHICKEN CHILI INGREDIENTS: *1 tbsp. olive oil *1 lb. skinless, boneless chicken breast halves, cubed *1 onion, chopped *1 1/4 cups chicken broth *1 (4oz.) cups chicken broth *1 tsp. garlic powder *1 tsp. ground cumin *1/2 tsp. dried oregano *1/2 tsp. dried cilantro *1/8 tsp. cayenne pepper *1 (15oz.) can cannellini beans, drained and rinsed *2 green onions, chopped *2 oz. shredded Monterey Jack cheese DIRECTIONS: *Heat oil in large saucepan over medium high heat. *Cook chicken and onion in oil for 4-5 minutes, or until onion is tender. *Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes. *Stir in the beans and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. *Garnish with green onion and shredded cheese, and serve immediately. |
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| CHILI INGREDIENTS: *1lb ground beef *4 14.5-oz. cans stewed tomatoes *1 6oz.can tomato paste *2 15 oz. cans kidney beans *2 15 oz. cans chili beans * chili powder to taste DIRECTIONS: *Brown and drain ground beef *Drain and rinse kidney beans *Add tomatoes, tomato paste, chili beans, and chili powder in a large pot. *heat to boiling on medium heat, stirring occasionally. *Lower heat to med-low and simmer for about 1-2 hours. |