Best Christmas Chili Recipes

CHRISTMAS WHITE CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chiles, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened., Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings.

WHITE CHRISTMAS CHILI

Steps:

• Place beans in a large saucepan or Dutch oven; cover with water. Bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1-4 hours or until beans are softened. Drain and rinse beans; return to the pan. Add broth, onion, garlic and seasonings. , Cover and simmer for 1-1/2 hours or until beans are tender. Add turkey and corn; simmer for 15 minutes. Add cream just before serving; heat through. If desired, garnish individual servings with peppers.

WHITE CHRISTMAS CHICKEN CHILI

Steps:

• Sauté onions in olive oil until softened, about 10 minutes. Add spices & sauté briefly.
• Add Rotel, beans, green chiles & chicken broth. Bring to a boil, then reduce heat to a simmer.
• Add shredded chicken and simmer uncovered for 30 minutes, stirring occasionally.
• Reduce heat to low and add sour cream & heavy cream. Be careful not to allow soup to boil again once they have been added.
• Serve with tortilla chips, diced avocado & a sprinkle of chopped fresh cilantro, if desired.

CHRISTMAS CHILI

Steps:

• Place beef, onions and bell peppers in large Dutch oven.
• Sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil.
• Using a wooden spoon, blend together and brown very slowly.
• You may drain if desired, but mine didn’t have a lot of grease, so I didn’t bother.
• Place tomatoes in food processor and process just long enough to cup up large pieces.
• Put tomatoes, beans and beer in with meat and bring to a low simmer.
• Add remaining chili and garlic powder.
• Add pepper.
• Cook slowly for at least 2 hours.
• Serve with cheese and onion.

WHITE CHRISTMAS CHILI

Steps:

• saute chicken, onion and garlic in hot oil in a Dutch oven over medium high heat for 10 minutes (or until chicken is done). Stir in broth, and the next 10 ingredients, bring to a boil. Cover, reduce heat, and simmer 30 minutes. Serve with desired toppings.

THREE-BEAN CHRISTMAS CHILI

Steps:

• Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
• In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

CHRISTMAS WHITE CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chiles, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened., Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings.

CHRISTMAS CLAM CHILI CHOWDER

Steps:

• Cook the bacon and remove from pan, reserving the drippings.
• Saute the onions and fresh Thyme on a medium heat in the bacon drippings, till the onions are translucent, but watch the heat. Fresh Thyme burns easily. Then, add 1/3 cup of the Chicken stock and simmer the onion/thyme mixture, covered, to further bring out the flavor, until all the liquid cooks off.
• Using a large, heavy saucepan, or stockpot over medium heat, blend the olive oil and flour to create a sauce, but turn down the heat, flour burns easily. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
• Gradually stir in the chicken broth and red wine vinegar into the sauce mixture. Bring to a gentle boil to allow the vinegar to cook down but still stirring constantly.
• Now add in the fresh tomatoes, canned tomatoes, okra, Rotel, red chile peppers, cooked rice, Cajun seasoning, and the Onion/Thyme mixture to the stockpot and simmer everything for at least 40 minutes on a low heat, stirring occasionally.
• Crumbled bacon, cooked andoulle sausage and clams are the last ingredients to be added, and then simmered for 20 minutes more.
• Once the soup is ladled into bowls, sprinkle black pepper, and place some fresh Thyme leaves on top as a garnish.