Turkey Chili (NY Times Pierre Franey)

 INGREDIENTS:

1 tablespoon of olive oil
2 pounds of ground turkey (Costco)
2 cups of coarsely chopped onions
2 tablespoons of chopped garlic
1 large sweet red pepper, cored, deveined and coarsley chopped
1 cup of choppped celery
1 jalapeno, cored, deveined and finely chopped
1 tablespoon of fresh or dried oregano
2 bay leaves
3 tablespoons of chili powder
2 teaspoons of ground cumin
3 cups of canned diced tomatoes (I used 2 cans of diced tomatoes drained)
2 cups of chicken broth
Salt and Black Pepper
2 (15 oz) cans of red kidney beans, drained (Costco mixed beans)
2 cups of shredded cheddar
1 cup sour cream 
Sliced lime for garnish

DIRECTIONS:    

Step 1
Heat the oil over high heat in a large heavy pot and add the tukey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Step 2
Add the nonions, garlic, sweet red pepper, celery, jalapeno, bay leaves, chili powdeer and cumin. Stir to blend well. Cook for 5 minutes.

Step 3

Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally for 15 minutes.

Step 4
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar and sour cream and lime wedges, if desired.

White Chicken Chili (Taste of Home)

INGREDIENTS"
1 pound boneless white meat rotisserie chicken chopped
1 medium Onion, chopped
1 Tablespoon Olive Oil
2 Garlic Cloves , minced
2 14 Oz cans of chicken broth
1 4 ounce can of green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
3 cans of great northern beans, drained and divided
1 cup shredded Monterey jack cheese
Sliced jalapeno pepper (optional)


DIRECTIONS:
In a Dutch oven over medium heat, cook onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne and rotisserie chicken; bring to a boil.

Reduce heat to low. With a potato masher or an immersion blender, mash one can of great northern beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with cheese and, if desired, jalapeno pepper.

Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Chasen's Chili

Ingredients:
1 red bell pepper chopped fine
1/2 onion chopped fine
1 TBS oil
1 TBS butter
1 pound ground beef
1 pound lean ground pork
1 TBS salt (additional to taste)
1 tsp pepper
2 TBS chili powder
1 tsp cumin
1 28 oz can crushed tomatoes
1 large can tomato paste
2 cans black beans

Directions:
In a large sauce pan heat the oil and the butter. Add the onion and the red bell pepper. Cook 10-15 minutes. Remove from pan and save.

Add more oil and butter to pan and add beef and pork mixture that has been broken in to pieces. Add salt and pepper and brown meat slightly. Return the onion and red bell pepper mixture to the pot. Cook for 10-15 minutes. Add the crushed tomatoes and tomato paste, chili powder, and cumin. Bring the pot to a boil. Simmer for an hour. Add the black beans.