The Great Chili Cook Off Recipe #5

Not everything in life is certain. Like sometimes you make white bean chili and it comes out red. But uncertainty is okay, especially when it ends with your husband saying he can't wait to have leftovers of that white bean chili tomorrow. And with that, the Great Chili Cook Off of 2013 has come to a close with a hearty two meat, two bean, chicken and sausage white bean chili.

This was the spiciest recipe we tried -- even spicier than the buffalo chicken chili. So, if you are into that sort of thing...

Here's What You'll Need...

For the Chili:

1 can (15 oz) canellini beans (rinsed)
1 can (15 oz) great northern beans (rinsed)
1 red pepper
1/2 sweet onion
4 chipotle peppers
3 tablespoons minced garlic
1 teaspoon black pepper
1 teaspoon salt
1-1/2 tablespoons chili powder
1-1/2 tablespoons ground cumin
1 teaspoon ground coriander
1-1/2 tablespoons oregano
1 lb chicken breast (cubed)
2/3 lb chicken sausage (sliced into 1/2 inch thick rounds)
2-1/2 cups chicken stock
olive oil

For Garnish:

sour cream
corn tortilla
feta cheese

Let's Get Started...

1. Toss the chicken and sausage with olive oil over medium high heat in the pot you will use to stew your chili.

2. Chop your pepper and onion. Add with garlic to the meat mixture after the chicken is cooked through.

3. Add beans, seasonings, and chicken stock. Stir thoroughly and turn heat down to low.

Stew the chili for as long as desired.

4. Prepare tortilla crisps for garnish by cutting corn tortillas into to 1/2 inch wide strips. Broil for 7 minutes after tossing with olive oil and salt.

5. Serve chili over rice with sour cream, cheese, and tortilla crisps.

The five chili recipes we tried carried us through January quickly and almost warmly. It's been real, but we have to pick a favorite -- mostly for the sake of picking a favorite. And it is Recipe #2, Chili Mac n' Cheese!

We hope that you will let us know how your Super Bowl chili recipes and other snacks work out next week.