Heat oil in large saucepan over medium-high heat.
Add onion and cook until tender.
Mix in garlic, jalapeno, green chile peppers, cumin, oregano, and cayenne.
Continue to cook and stir until mixture is tender.
Mix in chicken broth, chicken and white beans.
Simmer 15-20 minutes, stirring occasionally.
Remove from heat, stir in cheese until melted.
Serve warm with tortilla chips and salad.
**We put tortilla chips in bottom of serving bowl, add the chili.
Good eating!
he surface of each dried chili clean. Place on a baking
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown; drain.
Stir in tomatoes with liquid, celery, chili powder, salt, sugar, Worcestershire sauce, red pepper sauce and kidney beans.
Heat to boiling; reduce heat. Cover and simmer 1 hour.
Makes 10 servings.
Also works well in crock-pot (all day) on low.
In heavy pot, brown ground beef, onions, peppers and garlic. Drain excess fat.
Add remaining ingredients except beans and corn meal.
Cover and simmer for 30 to 45 minutes.
Add beans and corn meal.
Corn meal serves as a thickener and adds a special flavor. Stir until desired thickness.
Add hot peppers or Tabasco for hot chili.
Recipe can be doubled.
Makes 10 to 12 servings.
Saute the vegetables; add to beans and chili mix.
Cook on low heat for one hour.
erving plate. Heat the Ancho Chili Sauce:
In a small
nd add Chipoltle chili powder to taste, regular chili powder, and onions
Rinse and drain the beans.
Combine chicken, onion, salsa verde, beans, and chicken broth in a large soup pot or Dutch oven. Bring to a boil then simmer covered for about half an hour.
Add the queso blanco, stirring frequently until thickened. Add more or less to get desired thickness.
Serve in bowls, top with shredded cheese and sour cream for garnish.
Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
Bake at 350 for 20 minutes.
small bowl, combine the chili powder, salt, and cayenne. Rub
heddar - a little crumbled Queso Blanco, or Queso Fresco would be
nd set aside.
Cook Chili: place the onions, garlic, beans
ilantro and green onions.
Recipe Variation: To add a smoky
ir in the KILLER COCOA CHILI SPICE MIX.
Keep stirring
he bouillon cubes, garlic, diced chili pepper (if used), tomato paste
et everything uniform since chili is a pretty rustic
onger pink. Next add in chili powder, cumin, oregano, cayenne pepper
ve Chasen stopped making the chili himself) is a quarter
Slice the Queso Blanco frying cheese into thin slices,
Ajo Blanco:.
Place blanched almonds in