White Chicken Chili

I know everyone has a variation of this recipe, but I like a combination of a couple different recipes and I always forget so I'm scrambling all over the internet remembering how I did it.  So here is my variety of white chicken chili.

Ingredients:

• 1 1/2 lbs chicken- cooked and shredded
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 3 TBS flour
• 2 cans of great northern or cannellini beans, rinsed and drained
• 2 cans or 1 quart of reduced sodium chicken broth
• 1 7 oz can chopped green chilies
• 1 tsp oregano
• 1/2 tsp cumin
• 1/2 tsp kosher salt
• 1 tsp red pepper flakes (optional)
• 1 cup  plain whole milk yogurt
• 1/2 cup heavy cream, half and half, or whole milk

Cook chicken, shred or dice and set aside.  Heat a small amount of oil or butter in a large pot and sautee onion until translucent.  Add garlic and cook for about another minute.  Add flour and mix, cook for another minute or two.  Add chicken broth and stir.  Add beans, chicken, spices, and green chilies.  Simmer for about 20 minutes.  Add yogurt and cream/milk and heat through.  Serve with cheese, cilantro, avocado, chips, green onions, bread bowls, corn bread, etc. 
* Note: I've seen recipes with more beans and less chicken or even less beans, so it's pretty forgiving.  I even saw a recipe that added a can of hominy, which would be delicious too. 

Ground Beef Chili

There is nothing better than a nice bowl of chili on a cold day with corn bread on the side.  This recipe is from my mom, but one day I was in a pinch and didn't have any chili seasoning on hand, so I did a Google search and came across this chili seasoning from My Baking Addiction.  I loved it so much that I vowed to never buy packaged chili seasoning again.

For Chili Seasoning:

• 4 tablespoons of chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• 2 tablespoons ground cumin
• 3 teaspoons sea salt
• 4 teaspoons black pepper

*Use about 2 tablespoons for 2 lbs ground beef.
For Chili:

• 2 lbs ground beef, turkey, etc.
• 4 14 1/2 oz cans of beans, rinsed and drained (any variety you like).
• 1 14 1/2 oz can diced tomatoes
• 1 8 oz can tomato sauce + 2 cans of water
• 2 T tomato paste
• 1 onion diced
• 3 garlic cloves, minced
• 1 bay leaf

Directions:

•  Brown the beef in a large dutch oven.  Pour off the grease and set the beef aside.
• Heat a small amount of olive oil in the same pan.  Saute the onion until soft and translucent.  Just before the onion is done, add the garlic and saute for a minute.
•  Add the ground beef and mix together.
• Add the chili mix, beans, tomatoes, tomato sauce, water, tomato paste, and bay leaf.  Mix together.
• Simmer on low for about 1/2 hour.

Creamy Chicken Chili

This time of year I love to eat soups and chilies.  Spencer does not especially like red meat, and so we've tried a few chicken chilies.  This one comes from the Food Network  and he claims this is the best chili he's ever had.  I don't know about that, but it was the runner up in our ward chili cook off, so it's pretty good.  It is quite spicy, so be warned.

• 1 stick butter, divided
• 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1 large onion, chopped
• 1/4 cup red pepper, diced
• 1/4 cup green pepper, diced
• 2 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper * I don't have cayenne pepper, but I use half tsp red pepper flakes and 1/2 tsp paprika)
• 1 tablespoon cracked black pepper
• 1 tablespoon kosher salt (I omit the salt.  With all the spices, it really doesn't need it)
• 2 (14.5-ounce) cans cannellini beans, drained (I've also used pinto beans)
• 2 (4-ounce) cans mild green chilies
• 1/2 cup sour cream
• 1 1/2 cups grated Cheddar, for garnish
• 3 tablespoons chopped parsley leaves, for garnish

Directions

In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. I tried working in 3 batches, dividing the butter and chicken evenly.  It was great because all the chicken browned better with less chicken in the pan.  I also dry the chicken in paper towels first because it browns better (that tip courtesy of my mom and Julia Child). Remove chicken to a large bowl and set aside.

Using the same Dutch oven, melt the remaining butter and stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.Avocado is also a delicious accompaniment.