Send me your best recipe for chili....i'll chef it and invite you to dinner?

Veg. turk. chic. beek or whatever tickle your fancy|||Ingredients:


3 lbs ground or whole sirloin


9 fresh poblano peppers


3 medium onions


4 10-oz cans Rotel diced tomatoes


12 dried chipotle peppers


2 Tbsp New Mexico chile powder


1 Tbsp ground comino (cumin seed)


1 Tbsp paprika


three cloves garlic


5 fresh chopped sage leafs


2 Tbsp fresh chopped oregano


Cut the chipotles in half, and cover with hot water, steeping for 30 minutes. After they soften, add the water and chipotles to blender with garlic and blend till smooth. Resist the temptation to smell this up close, or you will go "oww!"


If using whole sirloin, slice it thin across the grain. Saute the meat until grey. Add chopped onion and brown on hight heat until the onion is dark and carmelized (best done in non-stick pan). Add meat, chipotle sauce, tomatoes and spices to pot and bring to boil. Reduce heat to simmer till meat is tender (about an hour and a half.)





Blister poblanos in a broiler (burn skin till black, both sides), and then put in a plastic bag for a few minutes. Dig this aroma! Remove skins and chop. Add to pot for last 20 minutes.|||lol.. does this mean you'll provide the air fare as well?|||1lb meat (whatever you want)


1/2 red onion


Cook together and add


1 can black beans - drained


1 can pinto beans - drained (I use the ones w/jalepeno)


1 can tomato sauce


1/4-1/3 c chicken stock (or broth from the store)


palmful of ground cumin


palmful of ground chili powder (I use chipotle chili powder)





Cook it all together until heated through and yum!!|||Ingredients:


* 1 can cooking oil spray


* 1 tablespoon olive oil


* 1 pound boneless chicken breast; skin removed, cut in 1/2-inch pieces


* 1/4 cup chopped onion


* 3 cloves garlic, minced


* 1 can tomatillos (about 16 ounces), drained and cut up


* 1 can Ro-tel tomatoes, diced tomatoes with green chiles


* 1 can chicken broth (1 1/2 cups)


* 1 can (4 ounces) chopped green chile peppers, not drained


* 1/2 teaspoon dried oregano flakes


* 1/2 teaspoon coriander seeds, crushed


* 1/4 teaspoon ground cumin


* 2 cans great northern beans, drained


* 3 tablespoons lime juice


* 1/4 teaspoon black pepper


* 1/2 cup shredded sharp Cheddar cheese





PREPARATION:


Spray a large skillet with cooking spray, add olive oil and heat on medium high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except Cheese, in a crockpot and cook for 8 hours. Top each serving with a little shredded cheese. Serve white chicken chili with tortilla chips, salsa, sour cream, and condiments of your choice. Serves 6 .