We had so much fun at the TCM Family Picnic a couple weeks ago! The baby storm of this fall delayed me in getting this post up sooner, but the picnic came at the perfect time, sandwiched between two lovely births. I’ve gotten a few requests for the chili recipes, so here they are, both below. At the bottom, you’ll see a slideshow of photos captured by two amazing photographers, Tami of Tami Tripp Photography, and Megan of Megan Crown Photography. We were so lucky to have some lovely special guests, a magic show full of giggles from the kids, and so many incredible families join us for a brisk but sunny fall day. Looking forward to seeing many of you soon at our next TCM Events!
1/8 cup vegetable oil
1 large onion diced
1 large red pepper diced
2 cloves minced garlic
1 Tablespoon cumin
1 teaspoon coriander
½ teaspoon cayenne pepper
1 teaspoon paprika
1 ½ Tablespoon chili powder
½ Tablespoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
28 oz can diced tomatoes, drained
½ 28 oz can crushed tomatoes (or 1 14 oz can, if available)
½ jar 16 oz medium-hot salsa
6 oz beer
15.5 oz can white hominy, drained
15.5 oz can black beans, drained
15.5 oz can kidney beans, drained
4 oz can mild diced green chilies
Juice of 1 lime
4 oz frozen corn
½ bunch coarsely chopped cilantro (I left this out and used it just as a garnish)
Heat oil in large pot. Add onions, peppers, and garlic and cook for 5 minutes, until veggies are soft (don’t burn garlic).
Combine the 8 spices in a small bowl and add to veggies. Cook another 5 minutes, stirring frequently. Add the tomatoes, salsa, and beer; simmer for 15 minutes. Add hominy, beans, chilies, and lime juice; simmer for 30-40 minutes. Stir in corn, heating thoroughly for 5-7 minutes. Mix in cilantro and serve. (Or keep the cilantro separate and offer it as a garnish, along with shredded cheese and sour cream!)
White Bean Chicken Chili
1 pound boneless skinless chicken breasts, cooked and cubed
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
2 cans of green chilies, diced
3 cups chicken broth
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional
Add the oil to the bottom of a large soup pot over medium heat, and begin to sweat the onions. Cook until tender. Add garlic; cook 1 minute longer.
Stir in the spices; salt, pepper, cumin, and oregano. Cook for 1 minute.
Add the beans and chilies. Cook for 2-3 minutes, stirring frequently.
Pour in the broth and add the chicken.
Reduce heat to low, cover, and let it simmer for 30 minutes.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.
Yield: 6 Servings