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Pat’s Delicious Chili Recipes

Posted on by Still Waters Vineyards

White Lightning Chili

I’ve been making this chili for about 15 years now, and I thought I was following the Pioneer Woman’s recipe, but when I googled it this morning I realized I have made lots of adaptions.  So this is my updated recipe.  Glad you guys enjoyed it!

  • 2 cups cooked chicken, cut up
  • 4 cloves garlic, minced
  • 1 diced white onion
  • 1 small can diced Ortega chilies
  • 1 cup diced peperoncini
  • 1 medium can of mild green enchilada sauce
  • 1 can cream of chicken soup (plus one can of water)
  • 2 cans beans – pinto or Great Northern, drained
  • 1 Tablespoon Ground Cumin
  • 2 teaspoons chili powder
  • ½ cup chopped cilantro
  • Salt and Pepper to taste

Now the easy part, just dump all these into your crock pot or soup pot.  Heat thoroughly.  Before serving add:

½ cup sour cream.

You can always add more spice with cayenne pepper or more chili powder.  Garnish with tortilla chips, grated cheese, guacamole, or extra sour cream.  Serve with warm corn tortillas and a glass of Still Waters Sauvignon Blanc!

Cowboy Chili

Once again, I never make this chili the same way twice, but this is pretty much the recipe I used.  Lots of times I use dried beans and soak them overnight, but this is the fast canned version.  You can also use chili beans that already come in sauce to make it even easier.

  • 1  pound ground beef
  • 1 white onion, chopped
  • 2 cloves minced garlic
  • 2 cans kidney beans, drained
  • 1 can pinto beans, drained
  • 1 medium can tomato sauce
  • 1 small can tomato paste
  • 1 small can diced Ortega chili
  • 2 medium cans chopped tomatoes
  • 2 Tablespoon chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon thyme
  • 2 Tablespoons dried oregano
  • 1/2 teaspoon cayenne
  • Salt and pepper to taste

Brown hamburger meat with the chopped onion.  Drain and transfer to your crock pot or soup pot.  Add all of the other ingredients and heat thoroughly.  Use your own palate in judging the spice level.  I usually like to cook this for at least a couple of hours on low.  Garnish with corn chips, grated cheese, sour cream or chopped cilantro.  This pairs great with a lovely glass of Still Waters Merlot!

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