BLACK & WHITE BEAN CHILI
This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. -Katti Scott, Manteo, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2 quarts)
Number Of Ingredients 17
Steps:
- In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.
Nutrition Facts :
ANCHO BLACK AND WHITE BEAN CHILI
Enjoy this chili made using two types of bean and ancho chilies - a rich tangy dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- Stir in remaining ingredients except cilantro and sour cream. Heat to boiling; educe heat to low. Cover and simmer 1 hour, stirring occasionally and adding water if necessary, until beans are tender.
- Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.
Nutrition Facts : Calories 380, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 22 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg
SHARSH'S WHITE BEAN CHICKEN CHILI
Steps:
- Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and dice the poblano peppers.
- Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder. Saute this mixture until the onions are tender, 5 to 7 minutes. Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.
- Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product). Add the tomatillos and the broth to the chicken and pepper mixture. After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire). Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavors. Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice.
BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE
I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!
Provided by InMemoryofBrats
Categories One Dish Meal
Time 4h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
- Put the chiles in a food processor and pulse until they are powder.
- Cut the beef into large and season with salt and pepper.
- Put beef in large soup pot and add enough water to cover by one inch.
- Place over medium heat and bring to a boil.
- Skim off any foam that rises to the surface.
- Mix in onions, garlic, chipotles, and jalapeño.
- Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
- Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
- Add tomatoes and tomato paste to the pot.
- Simmer for 2 hours.
- As it cooks down you can add more water if necessary (we didn't need to but you may).
- When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
- (I used two forks like I do with pulled pork).
- Stir in beans and corn meal.
- Cover only partially (so the chili doesn't get watery).
- Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
- Before serving, garnish with cheddar.
Nutrition Facts : Calories 586, Fat 26.9, SaturatedFat 13.2, Cholesterol 139.8, Sodium 873.8, Carbohydrate 33, Fiber 8.8, Sugar 7.4, Protein 54
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