Chili Cook Off

With the Super Bowl right around the corner, I'm trying to figure out what we'll be snackin' on.  Because that's what's really important about the Super Bowl.  Food.  And commercials.

Our fav Baked Mexican Bean Dip will most likely make the cut, and while I can make that a meal all on it's own, I should probably plan some "real" dinner too.  Something about the Super Bowl and Chili...they just go hand in hand.  But the question is.....White Chicken Chili or Traditional Red?

White Chicken Chili

ingredients:
1 small onion, diced
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons flour
1 teaspoon cumin
2 cans Great Northern Beans {don't drain}
1-2 cans of Chicken broth {depends how thick you like it}
2 cups chopped, cooked chicken*

toppings:
lots of shredded cheese
sour cream
fried tortilla strips {optional}

*save yourself a little time & pick up a cooked rotisserie chicken from the grocery store!

 Heat oil in large pot, and saute onions for around 4 minutes.  Add in garlic and cook for one additional minute {it just occurred to me that 90% of my recipes start out with these two steps.  I love onions and garlic, but if you're not a fan, skip 'em}  Sprinkle in flour and cumin and cook for a minute or two.  Whisk in chicken broth, both cans of beans, and chicken.  Stir to combine and let simmer until thickened.  Serve with your choice of toppings.

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Traditional Red Chili

this has become the chili for people who don't like chili--and it's crazy easy!

ingredients: 

1 pound ground beef, cooked

1 large can tomato sauce {15oz}

1 regular can tomato sauce {8oz}

2 cans kidney beans {don't drain}

1 McCormick's Chili Spice Packet {mild, regular or hot}

1/2 teaspoon of sugar*

In a large pot or slow cooker, add all ingredients in together and stir to combine.  If you like whole tomatoes, substitute the 8oz can of sauce for diced tomatoes in their juices.  I top mine with lots of cheese, sour cream and a side of corn bread.

*the sugar really helps to cut the acidity of the tomato sauce--but it doesn't make the chili sweet.