Best Chris Chili Recipes

CHRIS'S PUEBLO GREEN CHILI SAUCE

Steps:

• In large stainless kettle, brown pork in bacon fat or vegetable oil.
• (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
• Add diced onion and garlic, cook till soft.
• Add flour and stir, browning flour as you would a roux (rue).
• Add some of your water if flour is too thick, keep stirring till it bubbles.
• Add chicken broth.
• Add the rest of the ingredients and bring to a bubble, then turn heat to low.
• Cook uncovered for 2-3 hours, stirring occasionally.
• If your chile is too thin, add more flour.
• If your chile is too thick, add more chicken broth.
• Taste often and add more spices or peppers to your liking!
• If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
• (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

CHRIS' CHILI

Steps:

• Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
• Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
• Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

CHRIS'S WHITE CHICKEN CHILI

Steps:

• - if necessary, prepare dried beans by soaking them overnight - either a large pot or a deep lipped pan, saute SOME, NOT ALL onions and garlic until soft. Stew whole pieces of chicken (skin on and bone in) in chicken broth with SOME, NOT ALL, diced peppers and spices. Make sure chicken is covered by broth to cook. Cook chicken for 45-60 minutes, then remove chicken from pot, remove skin from chicken and shred chicken off the bone with a fork in each hand. Reserve broth mix for later. - In an empty pot, melt butter, add remaining onions and garlic and saute until tender (15 min). Add flour and stir for ~5 min. Gradually whisk in reserved broth, as well as half + half and remaining broth until desired thickness and texture is reached. Add beans, remaining chilis, shredded chicken and spices and heat together for AT LEAST 30 minutes. Add cilantro before reheating or serving chili, add cheese and sour cream to individual bowls to taste.

CHRIS' WHITE CHICKEN CHILI

Steps:

• Brown chicken breasts using oil in soup pot or large skillet. Shred the chicken and set aside (do not rinse pot or pan). Use same pot or skillet and sauté chopped onion and garlic for 4-5 minutes.
• In large pot, add great northern white beans, chicken broth, Ro*Tel, basil, oregano, cayenne pepper, salt, black pepper, sautéed onions and garlic, and shredded chicken. Bring to a boil, than turn heat to low and simmer for 2 ½ to 3 hours stirring occasionally.
• A half-hour before serving, stir in sour cream and Monterey Jack cheese (continue to simmer stirring occasionally). Chili will be rather thick, and is great with a spoon (even fork) or as a dip. Serve with tortillas or tortilla chips.

CHRIS' CHILI, MEGAN'S ADAPTATION

Steps:

• Fry hamburger and sausage, adding onion when almost done, drain well. Put into stockpot with all but chili powder and beer. Drain and rinse the beans, but add tomato liquid. Season with chili powder and add enough beer to make the desired consistency. Chris' recipe adds a can of beer and a can of water after several of the additions. While I like the flavor, I prefer a more thick chili so don't add as much.
• I like to have grated cheddar and some cornbread with my chili, but that is a personal preference.
• Made 4-1-20, with a 32 oz beef broth, 3 cans diced tomatoes, 2 cans 24 oz of beer, almost full bag yellow onions. Everything else the same. Made Jan 2022 with purple onions, 1 carton beef broth and 3 of the cans of 25 oz beers. It was so much better, and yes, I did double everything else.