Chicken and White Bean Chili

This chili uses a surprising ingredient, beer. It is hearty, yet lowfat, since it uses chicken instead of beef. I found it in Ray Overton's Dutch Oven Cooking. To serve, I top it with cheese, sour cream and black olives.

2 tablespoons olive oil
4 onions, chopped
6 garlic cloves, chopped
4 (4 oz.) cans chopped mild green chilies, drained
1 (12 oz.) bottle of regular (not dark) beer
2 cups chicken stock
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper
6 boneless, skinless chicken thighs, cut into 1 inch cubes (you can use chicken breast instead)
2 (15 1/2 oz) cans white northern beans rinsed and drained
1 (15 1/2 oz) can cream-style corn
1/4 cup chopped fresh cilantro
1/4 cup lime juice

Lightly coat a 5 1/2 quart Dutch oven with nonstick cooking spray. Over medium-high heat, add the olive oil, onions, and garlic and cook until soft, about 7 minutes. Add the chopped green chilies, beer, chicken stock, chili powder, cumin, red pepper flakes, and salt and pepper to taste. Stir in the chicken. Reduce the heat to low and simmer, covered, for about 45 minutes, or until the mixture is nicely thickened and the chicken is cooked.

Stir in the northern beans and creamed corn. Simmer, uncovered, for 20 minutes stirring often to prevent sticking. Stir in the chopped cilantro and lime joice and mix very well. Makes 8 - 10 servings.

Chili

I love making this chili on a cold day. It works just as well in the crock pot or stove top. I use my tomatoes each summer to can my own V-8 juice to use in this recipe. Serve it with the broccoli cornbread for a hearty winter meal.

2 pounds ground beef
1/2 cup chopped onion
1 can (15 1/2 oz) kidney beans rinsed and drained
1 can (15 1/2 oz) mild chili beans, undrained
1/2 cup chopped green pepper
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin seed
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cups V-8 juice

Cook beef and onion until meat is browned; drain. Add all the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer for at least one hour or put in crock pot.


Broccoli Cornbread

2 boxes Jiffy cornbread mix
1 box frozen chopped broccoli
12 oz. cottage cheese
1 med. onion
4 oz. sour cream
5 eggs
1 stick butter

Melt 1/2 to 1 stick butter or margarine in 9 x 13 inch loaf pan. Mix all ingredients. Pour into pan with melted butter. Bake at 400 degrees for 35-45 minutes.