White Chicken Chili with Hatch Chile

Come on over and check out my latest recipe featuring Hatch Chile.

White Chicken Chili with Hatch Chile

 http://www.bigrigsnlilcookies.com/2014/09/white-chicken-chili-with-hatch-chilies.html

Mmmmmm... Chili!

Chili is definitely in my "Top 10" of favorite foods.  It's simply yummy, warming, filling, and really one of the meals I eat a lot when I am trying to make up for the Christmas goodies.  It also helps me feel good about things before I start in on the Valentines Treats! Of course, when you have temperatures hanging around zero, it's just awesome for warmin' a girl up!

I never used to have much of a recipe for chili, I would just throw it together, or use a chili mix from the store.  That was the case anyway, until I came across this recipe years ago on allrecipes.  I just love the flavors, it is so perfect. Since the chipotle's go through the blender, you don't have any bites filled with strong heat, just a nice consistent warmth throughout.  I do typically leave the jalapeno out for dear boyfriend, as he isn't a fan of to much heat.  Also, to keep things in more his line of heat, I do remove the seeds from half of the chipotles.  It ends up with a nice heat level that we both agree on.  This freezes really well, too.

Best Chili

2 lb. lean ground beef  (I use 1 lb beef, 1 lb venison)

1 red bell pepper, diced

1 green bell pepper, diced

1 onion, chopped

2 jalapeno peppers, diced (optional)

4 cloves garlic, minced

1/2 c. chili powder

1/4 c. cumin

1 t. salt

1 t. black pepper

1 (6 oz) can tomato paste

2 (15 oz) cans kidney beans, drained and rinsed

2 (15 oz) cans chili beans

1 (14.5 oz) can tomatoes

1 (7 oz) can chipotles in adobo (optional to remove seeds)

1 quart water, divided

1/4 c. flour

1 T. rice vinegar

Optional

Shredded cheese

Sour Cream

Green onion

Over medium-high heat, cook beef/venison til brown.  Drain.  Stir in onion and peppers; cook til tender.  Stir in garlic and cook 1 minute.  Add chili powder, cumin, salt and pepper.  Stir in tomato paste and beans.

In blender, puree tomatoes with chipotles til smooth.  Stir into the pot with 3 c. water.

Combine the remaining 1  cup water, with the flour in a jar and shake to combine.  Pour into chili. Add vinegar.  Simmer about 1 hour before serving. Garnish as desired!

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