Recipe Alert: It's Getting "Chili" in Here!

During the Fall months, Chili is one of my absolute fave go-to recipes. It's so versatile and can be made ahead of time in the slow cooker, which is an AWESOME time saver! Whether you like your chili with cornbread or tortilla chips with sour cream, cheese and scallions, you just can't beat the taste. Left overs can be used to liven up a plain baked potato, enchiladas, salad---the possibilities are endless!

Below you will find 2 Chili Recipes (Chicken & Steak) that I absolutely LOVE and will definitely steal the show at any Pot Luck or Family Get-Together!!!! I hope you'll try them out! I'm sure you'll enjoy them!

WHITE LIGHTNING CHICKEN CHILI

4 boneless skinless chicken breasts, cubed

2 cans great northern beans, rinsed

1 whole white onion, diced

1 cup frozen white corn

1 yellow bell pepper, diced

1 bulb fresh garlic, minced

6 habanera peppers

½ cup white wine

1 can chicken broth

2 tsp. cumin powder
1 tsp. coriander powder

1 tbsp. ground white pepper

3 tbsp. olive oil

1 lime, squeezed for juice

½ cup sour cream

½ cup shredded pepper jack cheese

Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.
In Crock Pot or Dutch Oven, add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (I like it H-O-T, but if mild chili is preferred, go EASY on the peppers!) and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, and white wine.
Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread or cornbread.

Roasted Poblano Steak Chili

4 poblano peppers
2 oil
Salt & Pepper

2 1/2 pounds sirloin steak, cut into bite-sized pieces

1 large chopped red onion
4-5 cloves chopped garlic
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon ground coriander
1 teaspoon smoked sweet paprika
Bottled Beer or Near-Beer
1 28-ounce can fire-roasted tomatoes

1 lime, juice & zest
1/2 pound cheese (shredded any kind you prefer)
3 scallions, finely sliced

Preheat broiler to high.To roast the poblano peppers, drizzle them with oil, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons oil, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.To serve, ladle a portion of the chili into a bowl and top with grated cheese and finely sliced scallions.

I absolutely LOVE these two chili recipes. The leftovers can be used to dress up other recipes, just use your imagination! Of course, they're awesome just the way they are!!!!

*Remember...Your life is way more than average, so go out and live it in a BIG way!