wilkes

White Chili
1 pound white beans, soaked overnight and drained
6 cups chicken broth
1 tablespoon minced garlic
2 medium onions, chopped
3 teaspoons oil (I use olive)
2 4-ounce cans chopped green chilies
2 teaspoons ground ***in
1 1/2 teaspoons ground oregano
1 teaspoon cayenne pepper
4 cups cooked chicken breast, diced
3 cups Monterey Jack Cheese (optional garnish)
Combine white beans (drained), chicken broth,
minced garlic and one of the
chopped onions in a large pot. Bring to a boil. Reduce heat, cover and
simmer for two hours.
While beans are cooking, sauté remaining onion in
oil. Add chicken ***in, oregano and cayenne pepper.
After beans cook two
hours, add chicken mixture to beans.
Add chilies and simmer another hour.
Good served with rice, cornbread or tortillas. We individually sprinkle
Monterey Jack, top with a dollop of sour cream and a few jalapeños.

Bushman thanks for the posting the chilli with beef.. receipe it was the best... ! ! . made ir for dinner last night with a cake of cornbread... ! ! Again thanks..!

Chili with Beef and Beans
2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground ***in
1 teaspoon ground black pepper
salt to taste
Brown ground beef with onions; drain off excess fat.
Combine beef and onions with remaining ingredients in slow cooker.
Stir to blend.
Cover and cook on LOW for 9 to 11 hours
Texas Cowboy Chili Beans
Ingredients
8 pounds beef chuck roast
2 (10 ounce) cans diced tomatoes with green chile peppers
1 large yellow onion, diced
2 tablespoons garlic powder
2 tablespoons ground ***in
2 (1.25 ounce) packages chili seasoning mix
3 cups dried pinto beans
Cooking Directions
In a large stock pot over high heat,
brown roast on all sides.
Reduce heat to
medium low and add the diced tomatoes with green chile peppers,
yellow onion, garlic powder, ground ***in and chili seasoning mix.
Cover and simmer until meat comes apart easily, about 3 to 4 hours.
Meanwhile, rinse the pinto beans and
soak them in a bowl of warm water.
Remove cooked roast from the pot and set aside.
Rinse the pinto beans and pour them into the pot.
Pour in enough water to cover the beans and bring to a boil.
Cover and simmer until the beans are very tender, about 1 1/2 hours,
adding extra water as needed.
Shred roast with fork and discard the fat.
Add the shredded meat to the cooked beans
and pour in enough water to cover.
Cover and simmer for 30 minutes
Yield: 25 servings
Chili N'awlins (New Orleans)
2 pounds Ground round beef
1 pound Ground pork
5 cups Chopped onions
1 1/2 tablespoons chopped garlic
7 tablespoons Chili powder
2 cans chopped green chili peppers(hot)
3 cans (16 oz) crushed tomatoes
3 tablespoons Tomato paste
4 Bay leaves crumbled
1 tablespoon Salt
1 tablespoon blk pepper
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 tablespoon brown sugar
2 cans 16 oz red kidney beans
Serve with
1 package Corn chips
1 Head lettuce shredded
12 ounces Sharp cheddar cheese shredded
In a large, heavy pot, brown the meat with the onions and the garlic.
Drain offthe fat and stir in the chili powder
(depending on quality, you may want more
we get real cool stuff up here in the north).
Add chilies, tomatoes, tomato
paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
erve with side dishes of corn chips,
shredded lettuce, and shredded Cheddar cheese.

It's getting cold and my husband would love some chilli beans like his dad used to make, and he is not sure what all was in them we have never tried to make any. So any recipes would be appreciated, thanks