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Old 12-20-2007, 04:21 PM   #11
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White Chicken Chili (won a first prize in a chili cookoff! Easy and yummy)

1 pound boneless chicken breasts, cubed into bite size
2 Tbls cumin
16 oz jar salsa (mild, medium, hot--however hot you want your chili, I do mild)
4 to 8 oz pepper jack cheese, grated
48 oz jar Great Northern White Beans (whole thing, juice and all)
nacho chips and sour cream optional

cook chicken in a little oil. Add cumin and salsa, heat through. Add 1/3 the cheese, melt. Slowly addt he res of the cheese. Add the beans, heat through and serve. (Don't let the beans cook too long or they'll get mushy). Top with sour cream and eat with chips. YUM. Actually having that for dinner tomorrow!

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Old 12-20-2007, 04:48 PM   #12
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This is my chili recipe... I don't like it with turkey, but beef, lamb or buffalo work nicely.

2 pounds ground meat (I love it with buffalo when I can find it)
2 large cloves garlic, sliced
1 med yellow onion, chopped
2 Tbs olive oil
14.5 oz can chopped or whole tomatoes (or two cups fresh)
2- 8 oz cans tomato sauce (or two cups)
~ 2 cups cooked beans (this is inexact, I just toss in what I have, or leave it out alltogether)

1 Tbs Chili Powder
1 Tbs Cumin
1 tsp Garlic powder
1 tsp Thyme
1 tsp Tarragon
2 tsp Oregano
2 tsp Basil
1/2 tsp Cinnamon
1/2 tsp Cocoa powder
1 Tbs Worcestershire Sauce
1/2 tsp White Pepper (sub black if you don't have white)
1/2 tsp Chipotle Powder (this is just ground chipotle peppers, you can use it chopped from a can or leave it out)
1/4 tsp Cayenne

In a large pot, combine the garlic, onions and oil over medium heat. Cook 3 minutes or so, until the onions are just starting to turn limp. Stir in the herbs and spices, cook, stirring occasionally, until you can smell the spices. Add the meat, stirring to break it up, cook until the meat is cooked through. Add the tomatoes and simmer 5 minutes. Add cooked beans, simmer 30 minutes or so.
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Old 12-20-2007, 07:47 PM   #13
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Thank YOU
Thank you so much for all your replies - my version (a smattering of all your suggestions). I make two batches, one with very little spice for myself and one that you almost have to alert the fire dept for for the hubby. He's working late (such is the life of a PhD canidate) so it will have plenty of time to simmer. Even bought myself a new Lodge corn muffin pan to use tonight.
Cristeen - we used to have a Buffalo farm just down the road from our house and ate fresh Buffalo all the time. Rumor has it that it was owned by the Seagram's family out of Canada and with all the mad cow stuff they shut down and burned the farm (literally). Now it's expensive and hard to find.
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Old 12-20-2007, 10:15 PM   #14
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sorry I M so late BUT
Idiot Proof Chili

1 jar salsa as spicy as you want
Ground Beef
Chili Powder (to taste)
a Spice from Spice Hunter called "The Zip" (basically Tabasco without the salt or vinegar)
whatever beans you want to use (I use dried soaked over night and drained)

Mix the ground meat and salsa cold in a skillet, then turn on heat and brown (you get tiny granules of meat this way)
add chili powder now if you like a LOT
put this mixture over the beans in you cook pot/crockpot and cook for a while (longer in crockpot, not so long on stovetop)
When U R ready to finish your seasoning (about 30 min before eating) add chili powder to taste and Zip to taste

Serve with cheese and sour cream and all taco additions (lettus, olives, tomatos, Onions {maybe}, Avacado, whatever)

it really is idiot proof, I know a few who have tried it and NOT failed

Make this world a Better, and more beautiful place, that you have been in it
Edward Bok
Good judgement comes from experience
but Experience comes from Bad Judgment
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