Tasty Tuesday: Yummy Chili

Here are two of my favorite chili recipes.  These are fantastic on a cool day!

Crockpot Chili:
2 16 oz can red kidney beans (drain and rinse)
2 14 oz can diced or whole tomatoes
2 lbs. ground beef (brown and drain)
1 green bell pepper (chopped)
1 medium onion (chopped)
2 cloves of garlic (chopped)
2 tbsp chili powder
1 tsp pepper
1 tsp salt
1 tsp cumin

Place all ingredients in a 4-qt crockpot.  Cook on high 5-6 hours or low 10-12 hours.
Serve with fritos, cheddar cheese, and sour cream.

White Chicken Chili:
2-3 chicken breasts
2 14 oz cans chicken broth
3 cans Northern White Beans (drain and rinse)
2 cups chopped onion
olive oil
2 tbsp garlic (chopped)
4 oz can chopped green chilies
2 tsp cumin
2 tsp oregano
1/4 tsp cayenne pepper

Bake or boil chicken and cut into pieces.  Drizzle stock pot with olive oil and then saute onion and garlic.  Stir in green chilies and add chicken.  Then add in broth, spices and two cans of beans.  Cook on low for several hours (2-3) and add final can of beans just before serving.

Top with cheddar cheese and serve with warm cornbread.