Tomatillo, Chicken and White Bean Chili
(serves 4-6)

1 tablespoon olive oil
3 chicken thighs, bones and skin removed, cut into 1″ pieces
1 medium onion, diced
1 serrano chile, seeds and ribs remove
1 teaspoon cumin
1 teaspoon Mexican oregano
salt and pepper
6-8 medium tomatillos, roasted and roughly chopped
1 poblano chile roasted, skinned and seeds removed, diced
1 can of chickpeas
1 can of white beans, I used navy
1 litre chicken stock
2 cups water
1 bay leaf
1/4 cup cilantro, minced
lime juice

Heat a large soup pot or dutch oven to medium. Add olive oil and chicken. Sprinkle with a little salt and pepper and cook the meat until lightly brown all over. Should take about 5-8 minutes. Move chicken to the side and add onion, serrano, cumin and oregano and stir. Saute until onion is translucent, about 3-5 minutes. Add tomatillos, poblano chile, chickpeas and beans, stock, water and bay leaf. Bring to a simmer and cook for 30-60 minutes. Before serving stir in cilantro and fresh lime juice.

Black Bean and Turkey Chili (serves 6)

2T extra-virgin olive oil, divided
1 lb. ground turkey
1 lb. ground chicken breast
2 T grill seasoning
½lb mushrooms, chopped
1 medium onion, chopped
3 ribs celery, chopped
1 large red pepper, chopped
2 cloves garlic, chopped
1 T Worcestershire sauce
3 canned chipotle peppers, chopped
1 T ground cumin
1 bottle beer
1 (15oz) can black beans, drained
1 (15oz) can crushed tomatoes
1 C chicken stock
3 T fresh thyme leaves
3 T cheddar, shredded for garnish
2 T chopped cilantro, for garnish
3 T plain yogourt, for garnish

Heat a large dutch oven over medium heat. Add 1T olive oil, the meat and grill seasoning. Use a fork to crumble the meat together and brown it evenly. Should take about 5 minutes. Remove the meat to a plate and add the other tablespoon of oil. Add the mushrooms and begin to brown for a few minutes. Once they start to soften push them to the outside of the pot and add the onions, celery peppers and garlic. Sweat until soft and then mix all together. Return meat to the pan and add Worcestershire, cumin, chipotle and stir. Then add beer and simmer while you deglaze (scrape up all the bits from the bottom with a wooden spoon). When the beer has reduced by half add the beans, tomatoes stock and thyme and simmer for ten minutes. Season to taste. Serve topped with shredded cheese, yogourt and cilantro.

Black Bean and Beef Chili
(serves 4-6)

1.5lbs Stewing Beef
4T chili powder
2T cumin
2T flour
salt and pepper
2T olive oil
1/2C beer
1 onion, chopped
1 jalapeno, minced
1C chicken stock
1 can diced tomatoes, drained
1 can crushed tomatoes
1 large carrot chopped
1/2 dozen mushrooms
1 red pepper, chopped
1 can black beans, drained (Make it 2!)

Combine the flour, spices, 1t salt and a bunch of pepper in a bowl or on a plate. Heat a large stew pot over medium heat and add the olive oil. Toss the beef lightly in the flour mixture and saute until browned. You will likely have to do this in two batches so as not to crowd the beef.

Remove the meat to a plate and set aside. Add the beer, onions and jalapenos ad bring to a simmer. Simmer for 5 minutes, scraping all brown bits from the pan. Add tomatoes, chicken stock and mushrooms, bring to a gentle simmer and return the beef to the pan and stir. Simmer for two hours then add the carrot, pepper and black beans and simmer for another hour. Serve with crunchy bread.

White Bean Chili
(serves 4-6)
Adapted from The Gourmet Slow Cooker: Volume II

2 cups dried white beans, rinsed (I used cannelini)
6 cups chicken stock or water
1 cup white wine
1 tablespoon olive oil
1 large onion, chopped
5 cloves garlic, finely chopped
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 can diced roasted green chilies, 4oz
1 teaspoon dried Mexican oregano
½ cup half and half
a handful of basil leaves, coarsely chopped
½ cup cilantro, coarsely chopped

The night before:

Saute the onion in the oil over medium heat for 10 minutes until lightly browned. Add the garlic and saute for another 5 minutes without letting burn. In a coffee mill or using a mortar and pestle crush the cumin and coriander seeds and add them to the pan. Stir well. Allow to cool and refrigerate.

The morning of:

Combine the beans, water, wine, chiles and onion mixture in the slow cooker. Cover and cook on low for 6 to 10 hours on low until the beans are tender. About 30 minutes before serving stir in oregano, half and half and basil. Season to taste with salt. Serve hot with extra basil.