Turkey and Bean Chili

This is hands down my favorite chili ever... I make this several times a month in the winter....

Ingredients
Serves 8
4 bacon, cut into 1/2-inch pieces
3 pounds ground dark-meat (7 percent fat), turkey
4 cups chopped onions
1/4 cup minced garlic cloves
2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
4 teaspoons ground cumin
2 cans (28 ounces each) whole tomatoes in puree
2 tablespoons unsulfured molasses
Coarse salt
3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese

Directions
Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.

Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.

Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings. we like it with fritos, cheddar and sour cream....

white chicken Chili

my brother lives in Madison, WI with his wife and family... this came from the junior league cookbook....

3 c chicken broth
2 whole boneless, skinless chicken breasts (4 halves)
1 tbs vegetable oil
2 large onions, sliced
1 clove garlic, minced
1 c dry white wine
2 (15 oz) cans cannelloni beans, rinsed and drained
1 (14.5 oz) can white corn
1/4 c lime juice
1 (4 oz) can diced green chilies
1 small jalapeno chili, stemmed, seeded and minced(optional)
1.4 c minced fresh cilantro
1 tsp dried oregano
3/4 ts ground cumin
1/4 ts ground cinnamon
1 c shredded jack cheese

condiments -
diced peeled plum tomatoes
shredded jack cheese
sliced ripe olives
cilantro sprigs

in a large stock pot, bring broth to boil over high heat. Add the chicken breasts, reduce hear and cover. simmer 15-20 minutes, until the breast is cooked through, remove the chicken from the broth, and tear into bite-sized pieces.

continue boiling the broth on high until reduced to 2 cups, about 7 minutes.
transfer to bowl.

in cleaned stock pot, heat vegetable oil oer medium-high heat. add the onions and garlic sauteing until the onions are golden and sweet, about 15 minutes. Add the chilies, cilantro, cumin and cinnamon and saute an additional 5 minutes. Add the broth, wine, beans and lime juice. Bring to a boil over high heat, reduce heat to simmer covered for 15 minutes

stir the reserved chicken and cheese. heat until hot and ladle into bowls add condiments to taste

serves 6