Recipe: Calhoun's White Chili, Chasen's Famous Chili, Chili's Southwest Chicken Chili, Christopher Creek Mogollon Mountain Chili, Clark's Outpost Beef Chili with Chipotle Chiles and Cilantro for janie60

CALHOUN'S WHITE CHILI
Source: Calhoun's - Nashville and Knoxville, Tennessee

1 C. yellow onions, diced
1 T. oregano
1 T. olive oil
4 C. water
4 C. low fat chicken broth
1 tsp. granulated garlic
1 tsp. ground cumin
1/2 T. chopped fresh cilantro
1/4 C. canned chopped green chiles
1 lb. boneless, skinless chicken breasts
6 C. canned great northern beans
1/2 C. cornstarch
1/2 C. cold water
Fresh grated cilantro (garnish)
Low fat Monterey Jack cheese (garnish)
Low fat sour cream (garnish)

Trim all fat and cartilage from the chicken breasts. Place on a baking pan. Bake at 325 F for 20 to 30 minutes or until chicken is cooked throughout. Allow to cool, then hand pull into small pieces. Set aside. Saut diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes. Combine water, chicken broth, garlic, cumin, cilantro and green chiles. Add to the saut ed onions. Bring to a boil, reduce heat and simmer. Add chicken and great northern beans. Simmer for 15 minutes, stirring often. Blend cornstarch with the cold water and add to chili. Continue to simmer until chili thickens, then remove from heat. Garnish with fresh grated cilantro, low fat Monterey Jack cheese and low fat sour cream.

CHASEN'S FAMOUS CHILI
Liz Taylor had it shipped to every set for lunch - that's how popular Chasen's chili has been with the Hollywood set.

1/2 lb. dried pinto beans
2 (14 1/2 oz.) cans tomatoes
1 lb. green bell peppers, seeded, chopped
1 1/2 lb. onions, chopped
1 1/2 T. vegetable oil
2 cloves garlic, finely chopped
1/2 C. finely chopped parsley
1/2 C. butter (1 stick)
2 1/2 lb. lean ground beef
1 lb. ground pork
1/3 C. chili powder (2 more
tablespoons will make it hotter)
2 tsp. salt or to taste
1 1/2 tsp. pepper
1/2 tsp. ground cumin

Rinse beans, put in a bowl and add water so that it extends 2 inches above beans. Allow to soak overnight. Transfer beans AND water to a large stock pot. Simmer, covered, in the same water until tender, about 2 to 2 1/2 hours. Add tomatoes and simmer 5 minutes. Heat oil in large skillet and saut green peppers slowly 5 minutes. Add onions and cook until tender, stirring frequently. Add garlic and parsley. In a second large skillet, melt butter and saut beef and pork 15 minutes. Add meat to onion mixture, stir in chili powder and cook 10 minutes. Add meat mixture to beans in large pot. Season with salt, pepper and cumin. Simmer, covered, 1 hour. Remove cover and cook 30 minutes longer. Skim fat off top. NOTE: This chili freezes very well.

CHILI'S SOUTHWEST CHICKEN CHILI
Source: Brian Kolodziej, vice president of culinary operations at Chili's Grill & Bar's main office in Dallas, Texas

1/4 C. vegetable oil
1/2 C. diced onions
11/3 C. diced green bell pepper
2 T. diced seeded jalape o pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
11/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 (4 oz.) can diced green chiles, drained
2 (15 oz.) cans navy beans or small white beans, drained
1 (15 oz.) can dark red kidney beans, drained
3 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat. Add onions and saut along with bell pepper, jalape o and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side. Yields about 4 quarts.

CHRISTOPHER CREEK LANDMARK CAFE MOGOLLON MOUNTAIN CHILI
Source: Christopher Creek Landmark Cafe, Payson, Arizona

2 lb. ground beef
2 onions, chopped
2 small cans diced green chiles
3 bouillon cubes
1 (15 oz.) can stewed tomatoes
2 cans kidney beans
4 T. chili powder
1 T. garlic powder
1 T. black pepper
1 T. Mexican oregano
1 tsp. celery salt
1 tsp. crushed red pepper
2 T. sugar

Brown ground beef and drain off fat. Add onions, chiles and bouillon cubes and cook until onions are translucent. Add remaining ingredients. Simmer 1 hour. Serve in a bowl with Cheddar cheese on top and a dollop of sour cream placed in the center. Diced yellow onions complete the garnish.

CLARK'S OUTPOST BARBECUE RESTAURANT BEEF CHILI WITH CHIPOTLE CHILES AND CILANTRO
Source: Clark's Outpost Barbecue Restaurant Tioga, Texas, as found in Bon Appetit's July 1995 issue2 lb. lean ground beef
2 C. chopped onions
3 T. ground cumin
3 T. chili powder
1 1/2 T. garlic powder
1 T. chopped canned chipotle chiies in adobo sauce*
2 1/2 C. (or more) water
1 C. finely chopped fresh cilantro
Grated Cheddar cheese
Sour cream
Additional chopped onion

Saut beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and chipotle chiles; saut 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately. Serves 4.