The Chili with Beans Trilogy features 3 delicious flavorful chili recipes that you and your family are bound to love, White Chili, Chili Con Carne, and Black Bean and Shrimp Chili. These recipes are perfect for Game night, Family night, or just a chilly night by the fire with your favorite beer or beverage.
Chili has long been a favorite of our family. We like our Chili with beans. I know I will have a few True Texans tell me, “That isn’t Chili !” It’s become The Great Debate with or without beans. I have had Texas Chili and find it wonderful. However, I like my beans.
Wikipedia also says—In some areas specifically the American South versions with beans are referred to as “chili beans” while the term “chili” is reserved for the all-meat dish. Small red beans are commonly used for chili as are black-eyed peas, kidney beans, great northern beans, or navy beans. Chili bean can refer to a small red variety of common bean, also known as the pink bean.
Evidence suggests that there is nothing inauthentic about the inclusion of beans. SO whether you LOVE them or HATE them, there is no WRONG answer!
We decided to share a Chili with Beans Trilogy with you and hope you will enjoy!
White Chili is some a little more on the NEW side with our family. I wanted to try something a bit different and see what I was missing. So this is what we came up with … A White Chili recipe packed with goodness. In this one, we used White Northern Beans, Chicken Breasts, Poblano peppers, Jalapeno peppers, red and white onions with some of our favorite spices. Topped off with a few favorite toppings, I have to say we enjoyed it!
- 4 large boneless chicken breasts, cooked & diced
- 3 cans white Northern beans
- 2 poblano peppers, chopped
- 1 medium jalapeño pepper, minced seeds removed
- 5 cups chicken broth
- 1/2 cup red large onion, chopped
- 1/4 cup minced white onion
- 1/4 cup cilantro, chopped
- 3 garlic cloves, minced
- 1 lime, juiced
- 1/2 tablespoon ground cumin
- 1 teaspoon Chipotle chili powder
- Kosher salt
- freshly ground black pepper
- cilantro, for garnish
- scallions, garnish
- sour cream, for topping
- 2 limes, sliced in wedges
Drain and rinse the canned white beans. Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until softened, about 5-6 minutes. Season the vegetables with salt, and pepper. Add the cumin and chipotle powder. Continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and simmer for 15 more minutes. After 15 minutes, taste and adjust seasoning if needed. Stir in the diced chicken and cilantro. Simmer for 7-10 minutes or until heated through. Serve the chili in individual bowls with garnishes and toppings from above.
The only thing we can try to figure about the origins of chili is that it did not originate in Mexico. It is said that Charles Ramsdell, a writer from San Antonio in an article called San Antonio In a Historical and Pictorial Guide wrote “Chili, as we know it in the United States, cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico it would still be there. For Mexicans, especially those of Indian ancestry do not change their culinary customs from one generation or even from one century to another.”
- 1 and 1/2 pounds lean ground beef browned
- 1 pound hot sausage browned
- 3 cans of kidney beans drained and rinsed
- 1 cup green bell pepper, chopped
- 1/2 cup red pepper diced
- 1 jalapeño pepper, minced
- 1/4 cup yellow onion, chopped
- 1/4 cup large red onion, chopped
- 4 cloves garlic, finely chopped
- 1 -28 ounces can crushed tomatoes
- 2 cups beef broth, plus more if needed
- 12 ounces Corona Beer
- 2 tablespoons ancho chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- olive oil, for cooking
- Kosher salt
- Shredded cheddar cheese, topping
- Jalapeno peppers, topping
- sliced scallions, topping
- sour cream, topping
Heat large Dutch Oven on medium heat, add beef and sausage. As meat cook,s begin breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
Heat 1 tablespoon of the olive oil in the saucepan over medium-high heat. Add the onion, red & green bell peppers, and minced jalapeño peppers. Cook, stirring, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the ancho chili powder, cumin, paprika, oregano and tomato paste and cook, stirring about 6 minutes Add the beer and simmer until almost completely reduced about 4 minutes.
Stir in the beef and sausage as well as any juices from the plate; crushed tomatoes, beef broth and beans and bring to a simmer over low heat. Cook,1 hour stirring occasionally until the chili thickens slightly.
Season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the jalapeño, cheese, scallions and/or sour cream.
In case you haven’t noticed we always give Beans in Chili our complete BLESSING. In this case, we have gone a whole NEW direction by combining Shrimp and Black Beans. This Chili, of course, stemmed from my love of Shrimp and Black Beans… I often try to find new and interesting ways to combine my favorite foods.
- 1 and 1/2 pounds large raw shrimp, peeled and deveined, chopped
- 3 – 12-ounce cans of Rotel Diced tomatoes, with juice
- 2 – 16 ounces cans black beans, drained & rinsed
- 1 lime, juiced
- 2 cups chicken stock
- 1 cup green pepper, chopped
- 1 cup orange pepper, chopped
- 1 medium red onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon olive oil
- 3 tablespoons cilantro leaves
- 1 tablespoon of oregano
- 2 teaspoons ancho chili powder
- 1 teaspoon cumin
- kosher salt
- fresh ground pepper
- 2 limes, cut into wedges
- Cheddar cheese
In a Dutch oven, over medium heat, sauté onions, all peppers, and garlic until tender. Add remaining ingredients, except shrimp, and lime wedges. Cook over low heat, stirring occasionally. About 35-45 minutes.
Add chopped shrimp cover and continue to cook an additional 4-5 minutes. Salt and pepper, to taste, top with shredded cheese, jalapeño peppers, scallions and /or sour cream and serve with a wedge of lime.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.