Crock Pot Taco Chili

A Total Health and Fitness Recipe. Very meaty.

Crock Pot Taco Chili    Serves 10

Per 1-1/4 cup Serving

204 Calories, 17 gm Protein, 1 gm fat, 33 gm carbs

Ingredients:

1 onion, chopped

1 - 16 oz. can black beans

1 - 16 oz. can kidney beans

1 - 8 oz. can tomato sauce

10 oz. package frozen corn

2 - 14.5 oz. cans diced tomatoes with chilies

1 packet taco seasoning

1 Tbsp. cumin

1 Tbsp. chili powder

24 oz. boneless, skinless chicken breasts

1/4 c. Chopped cilantro

Instructions:

Combine all ingredients except chicken and cilantro in a crock pot. Place chicken on top. Cover and cook on low for ~ 6-8 hours or ~3 hours on high. Half hour before serving, remove chicken and shred finely. Return chicken to slow cooker and stir in. Top with fresh cilantro.

Maple Chili from USA Today

Vermont Maple-spiked Chili with Cheddar Stars - Jane and Michael Stern - Chili Nation

This chili is simple and not very hot. Kids like chili with some sweetness and the cut out stars on top make it festive. You can make it ahead or double it. Serve with white rice and corn bread.

1 lb. dried cranberry beans or kidney beans (for speed you can substitute 4 C drained canned beans)
1 C chopped onions
2 garlic cloves, minced
2 Tbsp. vegetable oil
2 lb. ground chuck
1 1/2 tsp black pepper or 1 Tbsp maple pepper
1 1/2 tsp salt
3 Tbsp chili powder
1 tsp. ground allspice
15 oz. can tomato sauce
1/2 c pure maple syrup
12 slices sharp cheddar cheese (2"x2"x 1/4")

Soak the beans overnight; descard any bad beans and stones. Rinse the beans and place in a large pot with fresh water. Cook 1 hour, until tender. Drain and reserve 4 cups of beans.

In a Dutch overn, saute onions and garlic in oil until soft. Add meat, stirring to keep it loose and crumbly, and cook until browned. Drain and descard fat. Add pepper or maple pepper, salt, chili powder, allspice, tomato sauce, maple s;yrup and 2 c water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, for 30 minutes. Add the reserved beans and cook 15 minutes more.

Use a cookie cutter to cut stars from the cheese slices, or cut freehand. To serve, spoon the chili into bowls and top each with 2 or 3 stars.  Makes 10 Cups- serves 6 as main course.

White Chicken Chili

     Since it has been stormy, dark and dreary all day I decided for dinner I wanted to make something new and in the line of comfort food.  I pulled out the trusty Holbrook cookbook and found this recipe that Aunt Ann submitted.  It fit the bill perfectly.  I'm looking forward to the leftovers already. She used 1/2 cup butter. When I cook I always replace at least 1/2 the butter with olive oil.  It raises the burning point and is healthier but still gives you a nice buttery taste. I also get a little skimpy on the measuring.  I know we were a taught to make a roux with equal parts butter and flour (i.e. 1 Tbsp. butter with 1 Tbsp. flour and then mix in 1 cup milk) but I have found that I can make it with about 1/2-2/3 the fat.  You have to stir a little harder to get it mixed in but it works and makes it a little lower fat.
     I also put the sour cream as a little dollop on the top of each bowl for decoration instead of mixing it in.

White Chicken Chili

1 lg. sweet onion, chopped
1 lg. garlic clove, minced
1/4 cup butter
1/4 cup olive oil
1/2 cup flour
1 cup chicken broth
2 cups milk
2 medium cans white beans, rinsed and drained
6 chicken breasts, cooked and diced
1-1/2 tsp chili powder
1 tsp cumin
2 (4 oz) cans diced green chilies, drained
1 1/2 cups Monterey Jack cheese
1 Tbsp. Tabasco
salt and white pepper to taste
1/2 cup sour cream

In skillet, cook onion and garlic in 1 tbsp. butter and 1 Tbsp. olive oil until soft.  In a large pot, melt remaining butter and oil over low heat and whisk in flour to make a roux.  Cook while stirring for about 3 minutes. Don't brown.  Stir in onion and garlic mixture and gradually add broth and milk, whisking until mixture comes to a boil. Turn down heat to simmer until mixture is thick, about 5 minutes.  Stir in all remaining ingredients and cook over med-low heat for 20 minutes. Stir in sour cream and serve.

*If too thick add milk or broth
*Good served with cornbread