My new co-workers started a tradition of monthly team barbecue's...and heck, we work in hospitality, so they better be good!
Along with my lovely office-mate Brooke, our Lifestyle Director, we hosted a Chili-fest...because of the cold winter weather (65 and sunny in AZ) and because grilling in work clothes is perilous at best, and finally because Brooke and I are both Texans.
To be exact, we served cornbread muffins with honey, green salad with ranch dressing and fat-free balsamic, green chili chicken chili and traditional red chili with the fixins'...and brownie sundaes for dessert.
Here are the recipes...
The Best White Chicken Chili:
(makes 8-10 servings)
8 boneless, skinless chicken thighs, cubed, all fat trimmed
8 anaheim chilis, seeded and chopped
2 small cans fire-roasted and chopped green chilis
4 serrano chilis, seeded and chopped
1 large onion, chopped
2 garlic cloves, chopped
1 sweet green bell pepper, chopped
2 tsp salt (or to taste)
1 tsp black pepper (or to taste)
2 bottles light beer
1 package cream cheese (8 oz, I used light)
1 tsp chili powder
1 tbs ground cumin
1 tbs ground Mexican oregano
1 can white beans, drained and rinsed
Grated jack cheese or other white cheese
Sour cream
Cilantro
Directions:
If using Crock Pot (slow cooker), add all ingredients except cream cheese and turn to high. Cook for 8-10 hours, then turn to low. Two hours before serving, mix 2 tbs flour with water and mix into a smooth paste. Slowly mix into chili and turn back to high. Let cook 1 additional hour, then turn back to low, mix in cream cheese and leave on low until serving. Before serving, taste and adjust seasoning. Serve with sour cream, grated white cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.
If not using a Crock Pot, saute chicken in olive oil over medium heat in a large stock pot. Remove and let stand on a plate. Add chilis, pepper and onions and saute until slightly softened. Add all other ingredients (except cream cheese), plus 2 c chicken broth and let simmer for 3-4 hours. 30 minutes before serving, add cream cheese. Before serving, taste and adjust seasoning. Serve with sour cream, grated white cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.
Classic Beef Chili:
(makes 8-10 servings)
6 lbs lean beef chuck roast, cubed, all fat trimmed
2 jalapenos, seeded and chopped
2 each yellow, red and green bell pepper, seeded and chopped
1 large onion, chopped
2 garlic cloves, chopped
3-4 tsp salt (or to taste)
1 tsp black pepper (or to taste)
2 bottles light beer
1/2 c chili powder
1/4 c ground cumin
1 tbs ground Mexican oregano
1 can kidney beans, rinsed and drained
Sour cream
Grated cheddar or other kind of cheese
Cilantro
Directions:
If using Crock Pot (slow cooker), add all ingredients and turn to high. Cook for 8-10 hours, then turn to low. Two hours before serving, mix 2 tbs flour with water and mix into a smooth paste. Slowly mix into chili and turn back to high. Let cook 2 additional hours. Before serving, taste and adjust seasoning. Serve with sour cream, grated cheddar cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.
If not using a Crock Pot, saute beef in olive oil over medium heat in a large stock pot. Remove and let stand on a plate. Add chilis, pepper and onions and saute until slightly softened. Add all other ingredients plus 2 c beef broth and let simmer for 3-4 hours. Before serving, taste and adjust seasoning. Serve with sour cream, grated cheddar cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.
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