Chili is one of my favorite things to fix. Family and guests tell me that it is the best. So, I am posting my recipes for beef chili and white chicken chili. Please note that most of the measurements should be viewed as approximate. The exact mix of ingredients often depends on what is in our pantry and the degree of heat that seems most appropriate for guests who may be joining us.
Beef Chili
- 2 pounds ground beef
- 2 cans diced tomatoes (15 ounces each)
- 2 cans chili beans in chili sauce (15 ounces each) or 2 cans kidney beans (15 ounces each, drained and rinsed)
- 2 packages of McCormick Original Chili Seasoning (or seasoning recipe below)
- 1 cup beef broth
- 1 tablespoon minced garlic
- 1 can diced mild green chilies (4 ounces)
- 1 cup diced onions
- 2 tablespoons corn starch
- Salt and pepper to taste
- Siracha or Tabasco sauce to taste
White Chicken Chili
- 2 pounds boneless, skinless chicken (white and/or dark meat)
- 2 cans great white northern beans (15 ounces each, drained and rinsed)
- 2 packages of McCormick White Chicken Chili Seasoning (or seasoning recipe below)
- 1 cup chicken broth
- 1 tablespoon minced garlic
- 1 can diced mild green chilies (4 ounces)
- 1 cup diced onions
- 2 tablespoons corn starch
- 1 package frozen corn (10 ounces)
Seasoning Recipe (same recipe for beef and chicken chili)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
Directions
- Put beef or chicken in a large skillet and cook until brown for beef or ready to shred for chicken.
- Add the browned beef or shredded chicken and one cup of broth to a large pot or slow cooker.
- Sauté the onions and add to the pot or slow cooker.
- Add tomatoes to pot (beef chili only).
- Add one can of beans. Save other can of beans and add 30 minutes before serving.
- Add everything else except corn starch.
- Bring to a simmer and cook on low heat for 1 – 3 hours, stirring occasionally.
- Thirty minutes before serving, add second can of beans (and package of corn for chicken chili). Thicken to desired consistency by mixing two tablespoons corn starch with one half cup of cold water and gradually stirring into the chili. Repeat with another batch of thickener if necessary. Finally, add salt, pepper, Siracha or Tabasco (or other hot sauce) to taste and additional water if it has become too thick.
Options
Garnish with any or all of the following: shredded cheddar
cheese, diced onions, tortilla chips, and sour cream.
The beef chili also works well for standing tacos and chili dogs. Standing tacos, if you have not heard of them, are made by opening an individual-sized bag of Fritos and spooning chili on top.
Chili and Life Lessons
There are five key categories of ingredients in chili: meat, beans, spices, liquids, and fruit. That’s right, tomatoes and corn are often classified as fruits. https://www.healthline.com/health/food-nutrition/is-corn-a-vegetable#What-is-corn? The melding of these ingredients reminds me of areas of life that benefit from being mixed together.
There are different kinds of chili, just as there are different types of people and groups. We deceive and damage ourselves and others if we ever think that one is better than the others.
We should look for ways to add a variety of spices to our lives, while at the same time respecting the fact that some people tolerate or even thrive on levels of spiciness that are unhealthy for others.
Leaders are called upon to make decisions about how to mix things up, blend things together, and be responsible for the outcomes. Some batches work out better than others. Nonetheless, it is what leaders are called to and they should be shown appreciation for their effort.
The Bible describes the church as a body with various members
having differing functions but all being of equal importance. The right blend
of ingredients in chili (and individuals in a group) leaves a satisfying, “I
want more,” flavor. It becomes a sweet-smelling offering to God and his people.
