We love football in our house and we also love eating. We want food that warms us up, is easy to eat in front of the tv, fills the house with delicious aromas, and is liked by all. Chili is the solution. The other thing I love about chili? I can use leftovers and pantry staples (beans, diced tomatoes, etc), make it in a different way every time and mix up the sides (rolls, rice and cornbread are our most common sides).
We always serve chili with beans. To me chili needs beans, otherwise it’s a beef stew with spice. But I am not from Texas. I know they are serious about their chili there. Other places are as well! A little chili history:
Chili’s origins can be traced back to indigenous peoples of the Americas and Spanish colonists. Native Mesoamerican cultures used chili peppers extensively in their cooking, combining them with other local ingredients like beans and maize. When Spanish explorers arrived in the Americas, they adopted and adapted local culinary practices. The combination of meat (introduced by the Spanish) with chili peppers and local spices likely laid the foundation for chili as we know it today.
Chili became distinctly American in Texas, which was part of Mexico until 1836. Early Texan settlers and cowboys cooked chili as a practical, portable, and nourishing meal. It was made with dried beef, fat, chili peppers, and spices, which could be easily carried and cooked on the trail. In the late 19th and early 20th centuries, women known as “Chili Queens” popularized the dish by selling it in open-air markets in San Antonio. These women prepared large pots of chili and served it to locals and tourists, turning the dish into a regional specialty. Chili gained national attention during events like the 1893 Chicago World’s Fair, where a San Antonio chili stand introduced it to a wider audience.
When I make taco meat I always purchase the family pack – it’s the most economical way to buy meat. If you are cooking for less than 4 you can always freeze what you are not using. As I am cooking for at least 4 people any given Sunday (or Tuesday) I will cook all of it (generally between 3-4 pounds). The leftovers go into a crock pot for a chili base. To this I add cans of beans (black, pinto, red, or a blend), corn (not always), diced tomatoes (with or without chilis added), and usually a can of chili for flavor. I look at the chili can like someone might look at a sourdough starter. Depending on how flavorful the concoction is determines how much spice I add. Half of our family is spice sensitive so I am a big fan of having spices out for people to add to their own servings. I have another chili recipe on the site as well – and in the book I have a 7 layer dip which is super popular and another great way to use up leftover taco meat.
If you have leftover chicken breast it makes a great white chili. I often make this with white beans and some type of hot pepper. I have found a salsa verde makes a great way to season this. You can make this in a crockpot as well. Here is a simple recipe:
White Chicken Chili with Salsa Verde
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 2–3 cups cooked chicken breasts, shredded or diced (LEFTOVER CHICKEN BREASTS WORK SO WELL FOR THIS)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth (add more for desired consistency)
- 1 cup salsa verde (store-bought or homemade)
- 2 (15-ounce) cans white beans (e.g., cannellini or great northern), drained and rinsed
- 1 teaspoon ground cumin (ONE OF MY FAVORITE SPICES FOR SO MANY DISHES!)
- 1 teaspoon chili powder (optional, for more spice)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup sour cream or plain Greek yogurt (optional, for creaminess)
- 1/2 cup shredded Monterey Jack or Pepper Jack cheese (optional)
Optional Toppings
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
- Crushed tortilla chips
- Additional cheese or sour cream
Instructions
- Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 4-5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Build the Base
- Pour in the chicken broth and salsa verde. Stir to combine.
- Add the cumin, chili powder (if using), smoked paprika, and a pinch of salt and pepper.
- Add Chicken and Beans
- Stir in the shredded chicken and white beans.
- Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld. Add more chicken broth if needed for desired thickness.
- Optional Creaminess
- For a creamier chili, reduce the heat to low and stir in the sour cream or Greek yogurt.
- If using cheese, add it now and stir until melted and incorporated.
