My Chili Recipes

White Chili

4 Boneless Skinless Chicken Breasts cooked with garlic, sea salt and pepper to taste-cubed

One Purple Onion Finely Chopped

1 Pint of Chicken Broth

One Yellow Pepper coarsely chopped

6 Cans of Lima Beans

6 Dehydrated Jalapenos or Sliced from the can

2 Cans Potatoes cubed

White Pepper



Open 3 cans of Lima Beans and drain the liquid. (This is the "thickener" of this chili.) Add to crock pot with chicken broth and blend with a hand blender. Add dehydrated jalapenos, yellow pepper, and onion. Cook on high for an hour with the lid on. After an hour, remove the lid and add remaining ingredients. Continue to leave the lid off until desired thickness is achieved, stirring occationally. Serve with home made rolls or with garlic bread & salad. This particular recipe "could" be a little more spicy if you add more jalapenos with the chicken as you cook it.



Regular Chili (as was made a couple days ago)

1 Pound Each of Ground Beef and Ground Venison browned and seasoned with sea salt, pepper, minced garlic and 2 Chili Season packets (I use Aldi's brand).

1 Purple Onion

1 Green Pepper

2 Cans Chili Beans

2 Cans Black Beans

2 Cans Stewed Tomatoes with green chilies

2 Quarts home made tomato sauce



Put everything in the crock pot on high for a couple hours and serve. I've found that with making my chili this way, I don't have to add more chili powder because the little bit of spiciness from the green chilies does a wonderful job adding flavor to the chili.



Here are both types of chili side-by-side~



This is to give you a better visual as to how much each recipe makes. :0) The crock pot on the left is a 6 quart crock pot. The crock pot on the right is a 7 quart. The one on the left is a 6 quart.



Enjoy!

Blessings,

Regina