Libby's Favorite: Al’s Chili
2 lbs. Chuck Steak, cubed into bite-size pieces
1 lb.Hot italian sausage, removed from casings
2 lg. Onions
12 cloves Garlic, diced
1 Tbl Cumin
1 Tbl Paprika
1 Tbl Chili Powder
1 (32 oz) can Crushed Tomatoes
1 (16 oz) can Pinto Beans
1 (16 oz) can Northern Beans
1 (16 oz) can Dark Kidney Beans
Brown beef and sausage. Set meat aside in bowl. Reserve 2 Tbl. drippings. Saute onions and garlic until translucent. Add cumin, paprika, and chili powder. Add tomatoes and beef. Simmer for 1 ½ hours. Add beans, simmer for 30 minutes.
Toppings: Cheese, sour cream, chopped chives. Great with Corn Bread.
Matt's Favorite: White Bean Chicken Chili
3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
4 oz of diced green chiles
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro (optional)
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, green chiles, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.