Patch - Circle of friends cookbook : 25 chili recipes

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2 lbs. boneless, skinless chicken breasts, cubed 4 cloves garlic, minced 4 onions, chopped 4 green peppers, diced 1/4 c. can diced tomatoes 15-1/2 oz. can kidney beans, drained and rinsed 14-1/2 oz. can chicken broth 12-oz. jar salsa 10-oz. pkg. frozen corn 3 T. chili powder 2 t. ground cumin 1/4 t. cayenne pepper 1/2 t. salt 1/2 t. pepper In a Dutch oven over medium heat, saut chicken, garlic, onions and peppers in oil until chicken is no longer pink. pepper In a Dutch oven over medium heat, saut chicken, garlic, onions and peppers in oil until chicken is no longer pink.

Add tomatoes with juice and remaining ingredients; simmer one hour. Makes 10 servings.

3 lbs. boneless pork steak, cubed 1 clove garlic, minced 3 T. olive oil 1/2 c. can crushed tomatoes 32-oz. can tomato juice 2 14-1/2 oz. cans beef broth 7-oz. can diced green chiles 4-oz. can chopped jalapeo peppers 1/3 c. dried parsley 1/4 c. lemon juice 2 t. ground cumin 1 t. sugar 1/4 t. ground cloves In a heavy skillet over medium heat, saut pork and garlic in oil. ground cloves In a heavy skillet over medium heat, saut pork and garlic in oil.

Add flour, stirring until thoroughly mixed. Drain; transfer browned pork to a slow cooker. Add tomatoes with juice and remaining ingredients. Cover and cook on low setting for 6 to 8 hours, until pork is tender. Serves 12 to 14. can diced tomatoes 16-oz. can black beans, drained and rinsed 16-oz. can kidney beans, drained and rinsed 1 onion, chopped 1 red pepper, chopped 1 green pepper, chopped 3 to 4 stalks celery, chopped 2 sweet potatoes, peeled and cut into 1/2-inch cubes Optional: 1 lb. ground beef or ground turkey, browned and drained; canned diced jalapeos or hot pepper sauce to taste 8-oz. pkg. shredded Mexican-blend or Cheddar cheese Combine tomatoes with juice and all ingredients except cheese in a slow cooker; stir to mix. shredded Mexican-blend or Cheddar cheese Combine tomatoes with juice and all ingredients except cheese in a slow cooker; stir to mix.

Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours. Garnish servings with cheese. Serves 6.

14-1/2 oz. can diced tomatoes 16-oz. can chicken broth 1 c. pearled barley, uncooked 3 c. water 1 T. chili powder 1 t. ground cumin 15-oz. can kidney beans, drained and rinsed 15-1/4 oz. can corn, drained 3 c. cooked chicken, cubed Optional: shredded Cheddar cheese, sour cream In a stockpot, combine tomatoes with juice, salsa, broth, barley, water and seasonings. cooked chicken, cubed Optional: shredded Cheddar cheese, sour cream In a stockpot, combine tomatoes with juice, salsa, broth, barley, water and seasonings.

Bring to a boil over high heat. Cover and reduce heat to low; simmer for 20 minutes, stirring occasionally. Add beans, corn and chicken. Increase heat to high; bring to a boil. Cover and reduce heat to low. Simmer for 5 minutes, or until barley is tender.

Ladle into bowls. Top with cheese and sour cream, if desired. Serves 8 to 10.

1-lb. pork tenderloin 3 15-1/2 oz. jar chunky salsa 1/2 c. chicken broth 1 green pepper, chopped 1 onion, chopped 2 t. chili powder 1 t. ground cumin 1 t. dried oregano Garnish: sour cream, diced tomatoes Place pork in a lightly greased slow cooker; add remaining ingredients except garnish. dried oregano Garnish: sour cream, diced tomatoes Place pork in a lightly greased slow cooker; add remaining ingredients except garnish.

Cover and cook on low setting for 8 hours, or on high setting for 4 hours. Shred pork; return to slow cooker. Garnish servings with dollops of sour cream and diced tomatoes. Serves 6.