White Chicken Chili

A variation of this recipe won 1st place in the chili cook off at work. It also won Fan Favorite! Make it and you will understand why....

Ingredients
6 boneless chicken breasts
3 can Great Northern Beans
2 16oz jars of Medium Picante Sauce (Pace)
1 lb monterey jack cheese, cubed
1 lb pepper jack cheese, cubed
Chili powder

Directions
Place chicken breasts in Crock Pot and add just enough water to cover the chicken).
Once chicken is cooked, shred chicken in broth (water).
Add beans and picante sauce.
Add cheeses.
Simmer until cheese has melted, stirring occasionally.
Add chili powder to taste.

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We made this on Sunday and it was sooooooo good! The only things we will do differently next time is to thaw the chicken before it is put in the crockpot. Once it thawed, we ended up having too much broth. We also did not need to add the chili powder because it was spicy enough for me! Will definitely be making this again & again.. especially football season!

Obama Family Chili

In honor of our new President, I present to you the Obama Family Chili recipe:

Ingredients

1 large onion, chopped

1 green pepper, chopped

several cloves of garlic, chopped

1 Tablespoon olive oil

1 pound ground turkey or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/4 teaspoon ground turmeric

1/4 teaspoon ground basil

1 Tablespoon chili powder

3 Tablespoons red wine vinegar

several tomatoes, depending on size, chopped

1 can red kidney beans, undrained

Directions
Saute onions, green pepper, and garlic in oil until soft. Add ground meat and brown. Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese, onions, and sour cream.

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It is said that it may be a little bland but I'm not a fan of spicy foods so I cannot WAIT to try it!!

Slow-Cooker Hearty Beef Chili

Ingredients:
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups mild salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup shredded cheese

Directions:
Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
Stir just before serving. Serve topped with the cheese.

This was my first attempt at making chili and I am pretty proud of myself! Next time I make it I think I will add a little more tomato sauce because it needed more liquid. While the corn was different, I don't think I'll add as much next time.