Slow Cooker Cream Cheese Chicken Chili

1 can black beans, drained & rinsed

1 can corn, undrained

1 can Rotel (tomatoes & gr. chiles), undrained

1 pkg. ranch dressing mix (I only used 1/2 package)

1 tsp. cumin

1 Tbl. chili powder

1 tsp. onion powder

1 (8 oz.) pkg. cream cheese

2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen

Place chicken in bottom of slow cooker.  Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.  Place stick of cream cheese on top.  Cover and cook on low for 6-8 hours.  Stir cream cheese into chili.  Use 2 forks and shred the chicken.  Stir together and serve.  Yield: 3-4 adult servings.    

Sweet Bacon Chili

1/2 pound bacon
1 pound hamburger
1/2 pound sausage, optional (I always leave it out because I'm too lazy to buy any)
1 15 oz can baked beans
1 15 oz can red beans
1 15 oz can pinto beans
1 C ketchup
1 T Worcestershire sauce
1 T vinegar
1 onion, chopped
1 bell pepper, chopped
1 T mustard
1 T brown sugar
salt and pepper to taste
Use kitchen shears to cut bacon into small pieces and brown in a large pot on the stove, adding in onion and pepper as bacon begins to cook. When bacon is cooked through drain the fat, then add ground beef (and sausage if desired) and brown. Mix in all remaining ingredients and bring to a simmer. Cover and turn down heat to maintain simmer. Let cook for one hour, stirring occasionally. Serve with cheese. Delish!

Dr Pepper Chili

2 tablespoon olive oil

• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 2 teaspoons kosher salt
• 2 teaspoons of chili powder
• 2 chipotle chile en adobo chopped, plus 1 tablespoon of sauce from the can
• 1 pound of lean ground beef
• 1 can of Dr Pepper 
• 1 large can (28 ounces) whole peeled tomatoes
• 1 medium can (14.5 ounces) of diced fire-roasted tomatoes 
• 1 small can (8 ounces) tomato sauce
• 1 (15 1/2-ounce) can of dark red kidney beans, drained

• Saute onion and garlic in olive oil, just until they start to soften. Add salt, chili powder, chipotles and chipotle sauce and stir until combined over heat. Just a minute or two.
• Add ground beef and break up as it browns. Once browned, add Dr Pepper and scrape all the yummies from the bottom of the pan. Let reduce over medium heat to half the amount of liquid. 
• Use kitchen shears (or your hands if you prefer) to cut (or crush) up the whole peeled tomatoes. You don't need to go crazy. Just a few snip, snips to break up the tomatoes. Add tomatoes, and their juices to the pan as well as the tomato sauce and fire roasted tomatoes. Let your chili simmer on the stove for at least 30 minutes until nice and thick. Add the beans during the last five minutes so they can heat through.
• 
  This chili is very flavorful and spicy, reduce the spiciness by using only one chipotle in the recipe.  

EASY CHICKEN CHILI

1 Tbsp olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper (I always omit this and it still tastes great)
1 (10.75 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
1 cup water
2 cups diced cooked chicken
2 (15.5 oz) cans great northern beans, drained and rinsed
1 (4.5 oz) can chopped green chilies, undrained
1/2 tsp. dried oregano leaves
1/2 tsp. ground cumin
1/2 cup sour cream, if desired (I love sour cream so I always add it!)
chopped fresh cilantro, if desired
In a 4 quart saucepan, heat oil over medium-high heat.  Add onion and bell pepper.  Cook 2-3 minutes, stirring frequently, until tender.Stir in soup, broth, and water.  Cook 1-2 minutes, stirring frequently, until smooth and well blended.  Stir in chicken, beans, chilies, oregano and cumin.  Heat to boiling; reduce heat to medium-low.  Cook uncovered 10-15 minutes, stirring occasionally, until thoroughly heated.
Top each serving with sour cream and cilantro

Taco Ranch Chili

Ingredients:

1 lb lean ground beef
1/2 cup diced onion
2 cups chicken broth
1 can (11.75 ounce) diced tomatoes with green chilies (Rotel)
1 can (16 ounce) tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 packet Taco Seasoning mix
1 packet Buttermilk Ranch Seasoning mix
1/4 teaspoon chili powder
1/4 teaspoon cumin

TOPPINGS:
shredded cheese
tortilla chips
sour cream
diced tomatoes
sliced green onion


Directions: In a large skillet, cook the ground beef and onion together until beef is no longer pink. Drain grease.

Add beef and onion into a crock pot, and then add in all the other remaining ingredients. Stir together. Cover crock pot with lid. Cook on Low heat for 6 hours, or on High for 3-4 hours. Serve with all your favorite toppings!

Pumpkin and Black Bean Chili

1 lb ground beef 1 tablespoon dried, minced onion 3 teaspoons minced garlic 15oz can pumpkin puree 28oz can diced tomatoes, undrained 2 cans black beans, drained and rinsed 2 cups chicken broth 1 teaspoon dried parsley 2 teaspoons chili powder 1 teaspoon oregano 1 1/2 teaspoons cumin sour cream shredded cheddar

Cook ground beef in stock pot until brown, drain, and return to pain. Add the rest of the ingredients (besides the sour cream and cheese, of course) and stir to combine. Cover and bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and allow to cool slightly. Serve in bowls topped with sour cream and cheddar. This chili is perfect with some good cornbread!

Barbecue Chicken Chili

 

1 1/2 lbs. medium shrimp, peeled, and cleaned
4 tablespoons butter
3 tablespoons olive oil
5 garlic cloves, chopped
1 1/2 cups barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon liquid smoke
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon black pepper
1 tablespoon chili powder
1 can mild chili beans
1/2 cup chopped fresh parsley
1 lemon, sliced very thin
 

In a large, heavy pot, melt the butter and oil. Cook the garlic until it is soft.
Add shrimp and cook until pink.
Add beans, barbecue sauce, Worcestershire sauce, Tabasco sauce, liquid smoke, red pepper flakes, pepper, and chili powder.

Simmer for 10 minutes. Add parsley and lemon slices. Continue to simmer for 5 to 7 minutes. 

Serve chili over white, or brown rice.
Serves 4-6

White Chicken Chili

Ingredients:

• 1 1/2 lbs. skinless chicken breasts
• 2, 14 oz. cans chicken broth
• 3, 14 oz cans white northern beans
• 14 oz. can white kidney beans
• 14 oz. can chopped green chilies
• 2 cups chopped onions
• 2 tbs. chopped garlic
• 2 tsp. cumin
• 2 tsp. oregano
• 2 tsp. chili powder
• 2 tsp. red pepper
• 2 tbs. olive oil
• couple of dashes of your favorite hot sauce.

 

Bake Chicken breasts at 350 for 30 minutes. Let them cool and cut or tear into bite sized pieces. Add chicken stock to mixture. Combine broth, beans, cumin, oregano, chili powder, red pepper and hot sauce in a pot. Saute garlic and onions in oil until tender. Add green chilies and saute 2 more minutes. Add to other ingredients and simmer. Cook for 1 hour and serve.