Celebrate with Chili and Margaritas

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National Chili Day happens to be the same day as National Margarita Day. Both of these celebrations fall during Canned Foods Month.

So I’m celebrating all of them with a batch of my easy stove-top chili, but not my traditional Big Beef Chili. Today I’d like some warmth and tropical flair, so I’m doing my Caribbean-Spiced Chili with Beef and Pork. Or maybe my Black and White Chicken Chili. Both contain a variety of nutrient-rich canned foods, from canned broth and diced tomatoes, to diced green chilies and of course, lots of beans.

While that chili simmers, I’ll make Peach Margaritas in the blender. Easier than ever with canned peaches – which actually have more immune-boosting vitamin C than fresh peaches due to the canning process.

Caribbean Chili
 
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Easy chili pork, beef and Caribbean spices.
Author:
Serves: 8-10
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 1 pound ground beef, 10% fat/90% lean
  • 2 ½ cups finely chopped onion
  • 4 very finely minced large garlic cloves
  • 1 habanero pepper, seeded and very finely chopped
  • 1 can (15.25 oz.) whole kernel sweet corn, drained
  • 1 can (15.25 oz.) black beans, rinsed and drained
  • 1 can (15.25 oz.) red beans, rinsed and drained
  • 2 cans (14-15 oz.) petite diced tomatoes, undrained
  • 3-4 cups lower sodium beef broth
  • 2 tablespoons light brown sugar
  • ¾ teaspoon allspice
  • ½ teaspoon ground Saigon cinnamon
  • ¼ teaspoon ground cloves
  • 1 ¼ teaspoons dried thyme leaves
  • 3 teaspoons chili powder
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon salt
  • Toppings: chopped mango, chopped cilantro, sliced red onion
Instructions
  1. Heat oil in a very large stock pot or Dutch oven over medium heat. Add pork, beef, onions, garlic and habanero pepper. Cook until beef and pork are done, and stirring and breaking up pork and beef into small crumbles while cooking. Drain grease if desired, but Kim likes to keep it in for great flavor. Add all remaining ingredients through salt and stir well. Bring to a boil, then reduce heat to simmer. Simmer until flavors blend/meld about 25 minutes. Enjoy immediately with toppings. Refrigerate leftovers in tightly covered container and enjoy (or freeze) within 3 days.
  2. Makes about 14-15 cups chili. (8– 10 servings).

 
Black & White Chicken Chili
 
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Author:
Serves: 6-8
Ingredients
  • 2 tablespoons vegetable oil
  • 2 ½ cups finely chopped onion
  • 3 large garlic cloves, finely chopped
  • 2 cans (15.5 oz.) Great northern white beans, rinsed and drained
  • 1 can (15.25 oz.) black beans, rinsed and drained
  • 2 cans (4-4.5 oz.) diced green chilies
  • 2 ½ cups cooked, shredded chicken breast
  • 6 to 7 cups lower sodium chicken broth
  • 2 ½ teaspoons ground cumin
  • 2 ½ teaspoons dried oregano
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lime juice
  • Optional toppings: sliced radishes, sour cream, cilantro, crushed corn chips
Instructions
  1. Heat oil in a large stock pot or Dutch oven over medium heat. Add onion and sauté until just starting to soften, about 6 minutes. Add garlic and sauté another minute, until onions are completely done. Stir in both beans, green chilies, shredded chicken, chicken broth, cumin, oregano, cayenne, salt and pepper. Bring to a boil, then reduce heat to simmer. Simmer 20 to 30 minutes, then stir in lime juice. Enjoy with optional toppings. Refrigerate leftovers in tightly covered container and enjoy or freeze within 2 to 3 days.
  2. Makes about 12 cups chili (6-8 servings).

 
Peach Margarita
 
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Serves: 2-4
Ingredients
  • Brown sugar and/or salt for dipping rims of glasses
  • 1 can (14-15 oz.) peach slices in natural juice, drained and reserving liquid
  • 4-5 oz. tequila
  • 2 oz. triple sec
  • Juice of 1 small lime
  • 1 ½ cups crushed ice
  • 4 tablespoons reserved peach liquid
Instructions
  1. Dip margarita glasses in sugar/salt mixture. Combine all ingredients in blender and puree until thoroughly mixed. Add in several tablespoons reserved peach liquid and more crushed ice if desired.
  2. Makes 2-4 margaritas (Depends on your glass size. Makes 3 ½ cups total margarita.)

 

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