::{The Best Chili at the Fall Fest}::

This is the only picture I have of my chili, sorry ladies! {Ok, so maybe I'm a little proud that my food actually won an award!} :0)

1 lb lean ground beef

1/2 cup onion {I prefer to use dried minced onion and just shake a bunch in there!}

1 envelope taco seasoning

1 envelope ranch seasoning

1 - 4oz can chopped green chili - undrained

3 - 14oz cans petite cut tomatoes, undrained

1 - 16oz can kidney beans, undrained

2 - 15oz cans pinto beans, undrained {or 1 Qt for those who can their own}

1 - 16oz can black beans, undrained

1 1/2 cups water {or 1 can full}

Ok, in a large pot, brown beef and onion. Drain fat. Add taco seasoning and mix well. Add all other ingredients and mix well. Bring to a gentle boil, stirring often. Reduce heat and simmer for 1 1/2 - 2 hours, stirring occasionally and adding a little more water if needed.

Top with cheese, green onions {yum!}, corn chips, sour cream, avacado, etc.

Tiffany

White Chili

This is a favorite winter recipe, and it's really easy!

For a quick meal, use canned chicken.

1 lb. Boneless, Skinless, Chicken Breasts
2 cans Great Northern Beans (rinsed & drained)
2 can s chopped green chilies
1/2 can Chicken Broth
1 tsp. Cumin
1/2 tsp. Pepper
1 1/2 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Oregano
1/2 tsp. Red Pepper
1 Tbls. Vegetable Oil
1 Medium Onion chopped
1 C. Sour Cream

Saute chicken in oil and garlic powder until no longer pink. (Or you can boil the chicken.) Chop or shred chicken. Put in crock pot and add the rest of ingredients, except the sour cream. Cook until chicken is tender (a couple of hours).
If you boiled the chicken you can put all ingredients in a pot and just heat it all together. But it does taste better if you letter all the flavors blend for a couple of hours.
Add sour cream just before serving. Serve with warm tortillas or chips!

Michele Peterson