Heidi's White Chili

This is another recipe that works great in the crock pot and is great for a winter day. Thanks to my friend Heidi for sharing this several years ago - I love the twist.

3 diced chicken breasts
1 diced onion
1 chopped clove of garlic
1 can chicken broth
3 cans great northern white beans
1 can garbanzo (chick peas) beans
3 cans chopped green chilies or jalapeños
Cumin and oregano - to taste
16 oz. sour cream

Add all ingredients together in a large pot and simmer for 1- 1 1/2 hours. Add sour cream and heat thoroughly.

My Favorite Chili

Several years ago I discovered that I could make Chili. It just sort of dawned on me. I've played with this recipe over the years, and the following is our favorite. We love to come home from church and find this waiting for us on a chilly day. Note that some of the portions may be approximate as I don't generally measure - I go mostly by taste.

1 lb. ground beef or sausage, browned with grease drained off
1 quart bottled tomatoes (or equivalent)
1 can kidney beans
1 can garbanzo beans (chick peas)
1 can northern beans OR black beans
1 can corn
1/2 chopped onion
1 minced garlic clove
1/4 c. A1 steak sauce
1-2 t. liquid smoke
1 t. Worcester sauce
1-2 beef bouillon cubes
1-3 T. Chili powder (to taste)
1-3 T. Cumin (to taste) (I consider the cumin the most important ingredient)

Do not drain beans or corn. Combine all ingredients into a slow cooker, and add one can of water. Cook for 3-5 hours in the slow cooker or crock pot.

To serve, sprinkle with diced onions, grated cheddar cheese, and sour cream.