Two Chili Recipes for Fall

Nothing takes the chill off the autumn air like a good bowl of stew or chili. I found two really good recipes for you to try this week or whenever the air chills some. The October issue of ‘Southern Living’ had many recipes for soups, stews, and chilies but I choose two of the chilies to try and they were so good they should be added to your recipe collection.

 

White Bean and Pork Chili

Serves 8

4 Tbsp. olive oil

2 lb. ground pork (I used some pork chops chopped up in the food processor)

1 medium-size white onion, chopped (about 2 cups)

1 poblano chili, seeded, chopped

3 garlic cloves, minced

2 (4.5-oz.) cans chopped green chilies, undrained

1 Tbsp. ground cumin

1 Tbsp. kosher salt

2 (15.5-oz.) cans white beans (such as cannellini or great Northern), drained and rinsed

3 1/3 cups reduced-sodium chicken broth

6 oz. shredded Monterey Jack cheese (about 1 ½ cups)

2 Tbsp. fresh lime juice

Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Add pork, and cook, stirring until crumbled and no longer pink, 6 to 8 minutes. Drain pork, and set aside. Wipe Dutch oven clean.

Heat remaining 2 tablespoons oil in Dutch oven over medium. Add onions, poblano, garlic, green chilies, cumin, and salt, until vegetables are tender, 3 to 4 minutes.

Increase heat to high. Stir in beans, broth, and pork, and bring to a boil. Reduce heat to medium-low, and simmer stirring occasionally, until heated through, about 40 minutes. Add cheese and lime juice, and stir until cheese is melted. Serve immediately.

 

Classic Beef Chili

2 Tbsp. olive oil

2 cups chopped yellow onion

8 cloves garlic, minced

3 lb. ground chuck

1 (6-oz.) can tomato paste

1/3 cup chili powder

2 Tbsp. ground cumin

1 Tbsp. kosher salt

1 tsp. black pepper

1 tsp. dried thyme

1 tsp. dried oregano

2 (15-oz.) cans pinto beans, drained and rinsed

1 (15-oz.) can dark red kidney beans, drained and rinsed

1 (28-oz.) can crushed tomatoes

2 cups reduced-sodium chicken broth

1 (12-oz.) bottle beer

Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook; stirring often, until tender, about 15 minutes. Add ground chuck, and cook, stirring until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven.

Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.

Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, about 30 minutes.

 

 These chilies would be good served with cornbread but I heated some flour tortillas for one meal and that went really well with the chili.