Two Colors of Chili in One Post--this might be cute if you are bringing to a potluck or just have a lot of pigs in your family that will eat anything and a lot of it
Red Chili
Brown an onion and the buffalo or beef together. You may need to add good olive oil if it's buffalo...I always add in a huge handful of chili powder of a packet of Gordo's chili powder. Also add in lots of the green chili powder, a little salt. Then add in some stock, or hot water, can of the fire roasted tomatoes or rotel, some green chilies, beans (whatever kind--I have even used black eyed peas and no one noticed) and let simmer. I say, let it get up to pretty good bubbling for like ten minutes, simmer for no more than 30 or your beans turn into refried beans in your chili. Or you can let simmer and then add the beans, whatever works for you. Easy peasy.
White Chili
Brown an onion and turkey or ground chicken together. You may need to add good olive oil, because it will be a little dry. Once brown, add a jar of green salsa, I always like Herdez or my own homemade, but who I am kidding, I have not made tomatillo salsa since late in the Bush 1 presidency) cumin, white pepper, salt, stock and let simmer, once again, for about thirty minutes on low, but let it get rolling first, and then add in a can of white beans of some kind. Cannelini beans, Navy Beans or Great Northern beans all work well, but don't use garbanzo beans, or chick peas! You can also add in a can of corn. Then the ***secret ingredient**** pepper jack cheese***. You can add in shredded pepper jack or even some Gouda with peppers and pepper jack the last few minutes of cooking. Creamy and delish.
Take your Lactaid and stop whining.
This is awesome with blue chips. Then you have red, white and blue. Are you serious?
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