White Chili

INGREDIENTS

• 1 1/2 tablespoons butter
• 1 cup chopped onion
• 2 stalks celery, thinly sliced
• 4 cups cooked, chopped turkey meat
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• 1 (11 ounce) can white corn, drained
• 2 (4 ounce) cans chopped green chile peppers
• 4 teaspoons ground cumin
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In a large saucepan over medium heat, melt butter. Add onion and celery; cook until the onion is translucent. Put the turkey, beans, chicken broth, corn and green chilies into the pot. Season with cumin and hot pepper sauce. Cover and cook for 15 to 20 minutes.
2. Ladle chili into bowls and garnish with shredded cheese and chopped parsley.

Mighty Fine Texas Chili

4 pounds coarse-ground sirloin or tenderloin
Olive oil or butter
1 to 2 (6-ounces each) cans tomato paste, diluted with equal amounts of water or more depending on desired consistency
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried sweet basil
Salt and pepper to taste

1. In a 4-quart pot, cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat.
2. Add remaining ingredients and simmer 2 to 3 hours with the lid on.

Makes 6 to 8 servings