Pantry Chili

I really don't have a official name for this chili, mainly because it's my standard chili recipe, but "Pantry Chili" certainly describes it, since almost everything comes from the pantry so it's easy to always have on hand and make it on a whim.

1 lbs. lean hamburger
1 small sweet onion, chopped
1-2 Tbs. chopped garlic (i use the kind in the jar)
1 can chopped green chili
2 cans of Ranch Style Beans (this brand only and regular style)
2 cans Bush's plain pinto beans
1 can Bush's dark red kidney beans
1 can Bush's white northern beans
1 bag Carrol Shelby's Chili Kit
shredded cheese of your choice (colby, cheddar, jack, mozzarella)
sour cream, optional

**this chili is spicy enough for my taste, however my husband and son like it even hotter, so we divide it in half and he adds the following: 1/2c sliced fresh mushrooms, 3 sliced and seeded jalapeños, 1 Tbs crushed red pepper, and a few more items that I will have to come back and post after consulting with him)



In a large dutch oven pot, brown the following together: hamburger meat, 1/2 of the chopped onion, can of green chili, garlic, salt and pepper to taste. Once all of the meat is cooked through, open the Chili Kit and add the packet of masa to the meat mixture. Stir well and cook a few more minutes. Do not add any water to the meat mixture. Add the large packet of seasonings, stir well. Discard the salt packet. Add all of the beans + their juices. Cook over a medium heat, stirring often as it will stick to the pot. Depending on your preference, you can add a can of water at this point. Add the small packet of cayenne pepper from the kit. If the kids will be eating this too, remove their portion before adding this, as it gets hotter the longer it is cooked. Heat through and serve when ready. Top with cheese, remaining onion, sour cream. Serve with crackers or a boxed cornbread (all again from the pantry).

Chili Blanco

I love poblano chiles and so does my husband. It's so delicious it's totally worth the first step of roasting the chiles. So we make this for just us - the kids won't eat it. Just microwave some chicken nuggets for them when you want to have this. I like to throw some chopped, cooked chicken into this chili to make it a little heartier.

2 fresh poblano chiles
2 16-ounce cans cannellini beans, drained (or other white beans)
4 ounces cream cheese, softened
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 14.5 ounce can vegetable or chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander

Place poblanos on a foil-lined b aking sheet and broil until blackened, turning occasionally, about 10 minutes. (Or you can use tongs to hold over the flame on a gas range.) Place chiles into a glass bowl and cover with a plate or pastic wrap; let stand for 15 minutes. Peel chiles and cut in half lengthwise. Discard stems, seeds, and membranes.

Place roasted chiles, half of the beans, and cream cheese into a food processor; process until smooth. Set aside.

Heat oil in a large pan over medium-high heat. Add chopped onion and bell pepper; saute until vegetables are tender. Add broth, cumin, and coriander; bring to a boil. Reduce heat and simmer 5 minutes. Add pureed bean mixture and remaining whole beans; cook until thoroughly heated.