Super Bowl Five Bean Chicken Chili Recipes

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Warning: this makes a LOT of chili. I suggest using a 12-quart stock pot.
• In stockpot over medium heat, brown sausage or beef, stirring and breaking it up as it browns. Depending on how lean your meat and sausage are, add olive oil if the meat begins to stick.
• When meat is browned, add onions and garlic and cook until soft. Add chili powder, cocoa, and cumin. Stir well to incorporate and cook for an additional minute.
• Transfer chipotles to blender or food processor and puree until smooth, adding some water if necessary.
• (Warning: if you aren't familiar with chipotles and aren't a fan of very spicy food, they are VERY HOT. If you aren't sure how much of this you would like in your chili - reserve it for now, proceed with the rest of the recipe, and then incorporate the chipotles, one teaspoon at a time, until your desired hotness level is reached).
• Add (chipotles if you are confident you want all of them in there), molasses, tomato paste, ONE can of crushed tomatoes, and ONE cup of the beef stock. Bring to boil, stirrng well to prevent from sticking to bottom of pot.
• Taste your chili so far. Add salt and liquid smoke to taste - it's a big pot, so you may need to add what seems like a LOT of salt to get it to taste right. A little goes a long way with the liquid smoke.
• Depending on how soupy or tomatoey you like your chili - you may or may not wish to add more stock or more tomatoes.
• The Velveeta may seem like an odd ingredient to add to chili - but it adds a creaminess that makes it all come together. If you're not sure you'll enjoy it - remove about a cup of chili to a much smaller pot, add an ounce of Velveeta and cook, stirring, to melt. Taste it - and compare it to the big pot to see which you like better.
• If you like it - cube the Velveeta and add, stirring well to melt and incorporate into the chili.
• If you have left the chipotles aside until now, and want to add a bit of zing - add them, one teaspoon or so at a time, stirring well to incorporate after each addition.
• If you overshoot and it's spicier than you wanted - the potato flakes can soak up a lot of the spice, and you can add them a little at a time.

Steps:

• In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
• Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
• Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Steps:

• Soak beans overnight in enough cold water to cover. Drain.
• Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
• Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.