Soup, Stew, and Chili forum: Chili

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Feb 26, 2010 5:28 PM CST
Name: Patricia
Central TX 7b/8a
May 5, 2010 4:43 PM CST
Name: Patricia
Central TX 7b/8a
Sirloin and Black Bean Chili

3 TBSP olive oil
1 1/2 pounds beef sirloin (or top or bottom round or lean stew meat) trimmed of fat, cut into 1/2" to 3/4" cubes
4 cloves garlic, minced
2 medium onions, diced
2 large jalapeno chiles, minced (or chopped canned hot peppers) (adjust to suit your taste)
1/3 c masa harina (or use combination of corn meal and flour)
1/3 c chile powder
2 bay leaves
1/2 tsp cayenne pepper
1 tsp ground cumin
8 c chicken broth or bouillon (I like Better than Bouillon)
2 cans (15 oz each) black beans, drained and rinsed
salt and black pepper to taste
2 c Monterey Jack cheese, shredded, if desired

In a large pot, brown beef in 2 TBSP olive oil in batches. Remove from pot and set aside.
Using same pot, saute the garlic, onions, and chiles in 1 TBSP olive oil until tender, about 8 to 10 min. Add masa harina, chile powder, bay leaves, cayenne, and cumin. Cook, stirring for 3 to 5 min. Add beef and broth. Simmer another 20 to 30 min until beef is tender.
Add drained and rinsed beans to beef mixture and season with salt and black pepper to taste. Cook until thoroughly hot. If it becomes too thick, add broth or water to thin.
Remove the bay leaves before serving. Serve chili sprinkled with cheese, if desired

Source: adapted from recipe in Fog City Diner Cookbook
Dec 15, 2010 7:21 PM CST
Name: Patricia
Central TX 7b/8a
White Chicken Chili

1 TBSP vegetable oil
1 c onion, chopped
3 garlic cloves, crushed
2 (4 oz each) cans mild chopped green chile peppers *See NOTE at end.
2 tsp cumin (We prefer light chili powder instead.)
1 tsp dried oregano
1 tsp cayenne pepper
2 (14.5 oz each) cans chicken broth or (1 qt water + 4 tsp 'Better Than Bouillon')
3 cups cooked chicken breast, chopped
2 (15 oz each) cans white beans (about 3 c beans, drained)
1 c or more Monterey jack cheese, shredded

Saute onions in oil until tender.
Add garlic, green chilies, cumin, oregano, and cayenne pepper and continue to stir fry for about 3 min.
Add chicken broth, chicken, and white beans.
Simmer for 15 minutes, stirring occasionally.
Remove from heat and slowly stir in the shredded cheese until melted. Serve warm.

*NOTE: Use 1 can chopped jalapenos in place of 1 can mild chiles if you want hotter chili.

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