Monday night, fall made its appearance while I watched my five-year-old son play soccer at the Winona Recreational Park. It was cold, windy, and threatening rain as our kids chased that ball up and down the field, culminating with a purple team win.
However, our Mean Green team also won that night with an end-of-the-season ice cream party at Sonic. Yes, it was a little chilly for ice cream, but our little ones were all sticky smiles as they celebrated another great soccer season.
Personally, I am a tropical person – always cold and loving Mississippi’s warm climate. I do not, just to clarify, love the seventh-layer-of-hell climate we have experienced the last few months. I’m more of an 80 degree kind of person.
That being said, I do love the fall. I like crisp nights on the porch enjoying temperatures in the 50s. I love swirling leaves and soft sweaters and wash-worn long-sleeved t-shirts. And I absolutely love those nights my husband, Keith, makes quick chili with all the fixings.
Now, I’m not a hunter of any kind, but Keith was born and raised in a deer stand. During hunting season, he stocks our freezer with everything from tenderloin to smoked sausage, and I can’t remember the last time I purchased a package of ground beef.
The secret to Keith’s great chili is his substituting ground beef or turkey with ground venison. It also makes a great lasagna.
Quick chili
2 pounds of ground beef, turkey, or venison
1 can of diced or crushed tomatoes
1 can diced original Rotel tomatoes
1 can (14 ounce) of tomato sauce
1 can of water (might need two if you want it thinner)
1 packet of chili seasoning
1 teaspoon of garlic salt
1/2 onion, chopped
2 cans of kidney beans
Shredded cheese
Sour cream
Fritos
In a large stock pot, brown ground meat and onions and cook until onions are soft. Drain fat. Stir in the chili seasoning, tomatoes, water, and beans. Bring to a boil. Then turn to low, add the lid and let simmer for 30 minutes (stirring occasionally). Top with cheese and sour cream. Serve with Fritos.
The other secret to great chili? Eating it Southern style with lots of cheese and sour cream and Fritos, otherwise known as chili pie. Chili pie and giant pickles will always remind me of my elementary school, Sacred Heart School in Walls, as they were the best sellers at the concession stand during basketball games.
I’ve shared this cream cheese chicken chili recipe dozens of times. I got it from the recipe book given out at a Taste of Soup event in Carrollton years ago, and it is still a favorite dinner at the Ferguson house.
And the best part? You don’t even have to thaw your chicken breasts before tossing everything into a crockpot to cook.
Cream Cheese Chicken Chili
1 can black beans
1 can corn, undrained
1 can Rotel tomatoes, undrained
1 package ranch dressing mix
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 8-ounce package cream cheese
2 chicken breasts (frozen or thawed but adjust the time)
Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken. Top with seasonings and ranch dressing mix. Stir together. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
I love Great Northern beans in the wintertime – served like my Momma’s with cornbread and homemade cole slaw. White beans are just so comforting.
So what is not to love about white bean chili? And I recommend a side of cornbread.
White Bean Chicken Chili
4 medium skinless, boneless chicken breasts
4 cups chicken stock
1 clove garlic minced
1 medium onion diced
1 (15-ounce) can white beans, drained
1 (4-ounce) can diced green chilis, with liquids
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh oregano
Directions
Add chicken to a four-quart Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
Simmer over low heat for about 5 minutes. Remove from heat and serve.
