Foodie Friday - Chilis

Foodies Unite to have a gas... errr, a good time. I've read somewhere that if you put a whole carrot in chili or soups when cooking and throw it out when chili/soup is done...you will have less gas. Works for my dad...I know...TMI. Here are two Chili recipes. Enjoy!

SOUTHWEST WHITE CHILI
By: McCormick/Schilling

1 Tbsp olive oil
1 ½ lb boneless, skinless chicken breast, cut into small cubes
¼ c onion, chopped
1 c chicken broth
1 can (4oz.) chopped green chilies
1 can (19oz) white kidney beans (cannelloni), undrained
2 green onions, sliced

Southwest Spice Blend:
1 tsp Garlic Powder
1 tsp Ground Cumin
½ tsp Oregano Leaves
½ tsp Dried Cilantro Leaves
1/8 tsp Ground Red Pepper

*Heat oil in large saucepan over medium-high heat.
*Add chicken and onions; cook 4-5 minutes.
*Stir in broth, chilies, and Spice Blend; simmer 15 minutes.
*Stir in beans. Simmer 5 minutes.
*Top with green onions.
*Garnish w/ Monterey Jack cheese, if desired

Makes 4 cups (Highly recommended to double…)



MOM’S CHILI
By: Nancy Myers

1 Tbsp olive oil
1 large green pepper, chopped
1 large onion, chopped
4 cloves pressed garlic
1 lb ground beef
1-2 Tbsp chili powder
1 large can of Brooks Hot Chili Beans
1 large or 2 reg cans red kidney beans, drained
1 large can of V-8 juice, in flavor of your choice

*In large dutch oven, heat oil over med-high heat
*Add peppers, onions, and garlic; cook ‘til slightly transparent.
*Add beef; brown thoroughly.
*Add chili powder, heat until fragrant.
*Add beans and juice; simmer 30 minutes.

You may thicken either recipe w/ corn starch or flour in water aka slurry...remember it takes only about half the amount of corn starch as flour and it has less tendency of clumping. I also put the starch and water in a tight lidded jar and shake...saves me washing another fork or spoon. Lazy, yeah I know...

Chili notes: These are not sweet chili recipes. Brown sugar would be added to taste. ;)