I make fine chili, but nothing spectacular and never made the same way twice in a row. I'm going to a trailer get-together (not FG, church related) in two weeks and there is going to be a chili cook-off. Anyone got a really good recipe for me? There's also a "best dressed patio" contest, but I'm not even entering that one!

This is a great, although non-traditional, chili!


White Bean Chicken Chili

1 lb. Boneless, skinless chicken breast (cut into chunks)
4 tsp. olive oil
1 onion (peeled and finely chopped)
2 medium garlic cloves (minced)
1 small red bell pepper (finely chopped)
1 small green bell pepper (fineley chopped)
2 tsp. chili powder
1 tsp. ground cumin
2 cans low sodium chicken broth plus enough water to make 4c.
2 cans white beans
1 1/2 tsp. dried oregano(crushed)
1/4 to 1/2 tsp. salt (optional)
1 (one) 4oz. can diced green chilies (you can add in nacho jalepenos if you like a bite)
1/4 cup yellow corn meal
1 tsp. Tabasco or hot pepper sauce
1T. finely chopped cilantro

Directions:

1. Heat 2 tsp. olive oil in a pot and saute onion, garlic, and bell peppers for 5 minutes (remove and set aside).
2. Heat remaining oil, add chicken and cook until done.
3. Add chili powder, cumin, broth, beans, oregano, salt, green chilies and corn meal.
4. Bring to a boil, reduce heat and simmer for 45 min. stir often so no sticking!
5. Stir in hot sauce, cilantro and onion, garlic, pepper mixture.
6. Garnish with jack cheese (optional).

I've always sworn that if I am in a cook off I would use this recipe. It is AMAZING (and I have very high standards for chili). I'd bet money on anyone using this recipe, no matter who you were up against. If you use this one, let me know what you thought. Oh...and by the way, never enter a chili contest using a recipe that includes beans or ground meat....thats close to blasphamy in many judges eyes.

ryan's revenge

Ingredients
1 1/2 12-ounce cans of beer
5 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano
2 tablespoons olive oil, plus more if necessary
1 3/4 pounds boneless beef chuck, cut into 1/2-inch cubes
1 pound pork loin, cut into 1/2-inch cubes
1/2 teaspoon each salt and pepper
2 medium-sized onions, chopped
1 1/2 Anaheim chili peppers, seeded and chopped
5 cloves of garlic, minced
4 ounces tomato sauce
1 tablespoon ground coriander
1 tablespoon green chili sauce
1 1/2 teaspoons mole poblano (in the supermarket's Mexican section)
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
Grated Monterey Jack cheese (for garnish), optional

Preparation

1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat.

2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.

3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours. 4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.

Some good ideas here! Keep them coming! Thanks!

A note to the white bean chili from Sharon: I use the rotisserie chicken from the store which is already seasoned and cooked. Often, we'll pick one up, enjoy it for dinner and then use what's left for a small pot of white bean chili. I keep a supply of white beans cooked and usually have the rest of the fixin's in the refrigerator.

I do add a 4 oz bar of cream cheese and a dollop of sour cream at the very end. Don't heat too long nor on too high a temperature as it can curdle. This adds a delicious creamy texture and another layer of flavor.

Besides, take out chicken for Friday night, white bean chili for Saturday night, makes for easy cooking at the campground!