2 lbs. ground beef
1 29 oz. can tomato sauce
1 29 oz. can pinto beans
1 29 oz. can kidney beans
1 large onion diced
2 large tomatoes – seeded & chopped
2 tsp. powdered cumin
3 Tbsp. chili powder
1-1/2 tsp. black pepper
2 tsp. kosher salt
1-2 cups water

Brown the ground beef in a large pot or dutch oven – the one you’ll make the chili in – over medium heat; drain the fat and put back into pot.

Place everything else into the pot and bring to a boil. Immediately turn the heat to simmer and let simmer for 3 hours. Do not cover. You will need to stir it about every 20 minutes or so.

Mexican Style Chicken Chili

This simmers on the stove-top for 5 hours so it thickens and browns as it cooks.  It’s a great meal for when you are either raking leaves, decorating your Christmas tree or you just don’t want to stand over a stove.  Serve with white rice and garlic rolls.

2 Tbs. olive oil (extra virgin is best)
4 boneless, skinless chicken breasts
14 oz. can chicken stock
15 oz. can red kidney beans, undrained
6 cups water
28 oz. can whole tomatoes
1 carrot, peeled & sliced
1 medium onion, peeled & sliced into half-moons
1/2 cup frozen corn (optional)
1 rib of cerely, diced or 1 tsp. celery salt
1 tsp. black ground pepper

Into a large pot, heat the oil then add the whole chicken breasts; cook for 10 minutes on each side over medium-high heat.  Remove to a cutting board and cut into small bit-sized pieces then put back into the pot.  Place everything else in the pot, bring to a boil and simmer for 5 hours, stirring occassionally.

Chicken Chili

**8-11-09:  Updated recipe adjustment to ingredient list:  This recipe evolved from one I recently found in a cookbook that just didn’t work because it was too much work and used all the pots in the kitchen!  So I personalized it for me you.  Just make sure to have egg noodles, dinner rolls and coleslaw on the side. And for those who think it’s a bit too spicy, just plop a blob of sour cream on your bowlful.

1 whole roasted (rotisserie) chicken from your grocer
2 Tbsp. olive oil
1 large yellow onion peeled & diced or sliced
5 cloves garlic, minced
2 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/8 cup cumin
1/3 cup chili powder
1 oz. semi-sweet chocolate
1 can kidney beans (14 oz. can)
1 can pinto beans (14 oz. can)
1 box (32 oz.) chicken broth
1 can (28 oz.) crushed tomatoes
1/4 cup cornmeal
1/2 – 1 tsp. cayenne pepper (optional because it’ll be really a kick)

Separate the meat from the bones & skin of the chicken, placing the meat in a bowl to set aside and everything else in a large pot; pour in 2 cups water, bring to a boil & simmer 20-30 minutes. Strain broth and set aside – toss everything else out.

Now get out a large pot and add the oil; when hot add everything up to & including the chili powder and cook over low-med heat for about 7 minutes. Add everything else – don’t drain the beans! – the chicken and strained broth. Bring to a boil and simmer for 1 hour. Add more chicken broth, just a bit at a time if too thick.

Meanwhile make your other sides and then dig in!