Pegs Chili Recipes

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EASY WHITE CHILI



Easy White Chili image

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Provided by Nancie Thompson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

Steps:

  • Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
  • Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 59.2 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 13.6 g, Protein 41.1 g, SaturatedFat 4.9 g, Sodium 935 mg, Sugar 2.6 g

MOM'S CLASSIC BEEF CHILI



Mom's Classic Beef Chili image

A classic ground beef and beans chili, updated!

Provided by Kristen

Time 1h45m

Yield 10

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
2 medium bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
2 pounds ground beef
2 (16 ounce) cans crushed tomatoes
2 cups beef broth
¼ cup chili powder
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon cayenne pepper
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained

Steps:

  • Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
  • Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
  • Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
  • Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 26.6 g, Cholesterol 55.7 mg, Fat 19.6 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 6.4 g, Sodium 904.9 mg, Sugar 2.1 g

PEG'S CHILI



Peg's Chili image

A favorite recipe at Peggy's house from the family collection. 2 peeled and diced potatoes can be substituted for macaroni, if desired.

Provided by Brookes Kitchen

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

1 lb hamburger, browned and drained
2 (15 1/2 ounce) cans chili beans, mild
1 (15 1/2 ounce) diced tomatoes
condensed tomato soup, undiluted
1 small onion, diced
1/2 cup macaroni
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon sugar
1/4 cup ketchup
1 (32 ounce) box beef broth
1 tablespoon butter
salt and pepper

Steps:

  • Combine all ingredients and cook over medium heat until potatoes are just tender. Turn down heat to low and simmer at least 1.5 hours.

Nutrition Facts : Calories 458.1, Fat 12.1, SaturatedFat 4.9, Cholesterol 55.8, Sodium 1109.6, Carbohydrate 55.7, Fiber 9.6, Sugar 6.3, Protein 32.9

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