Why are there tomatoes in my chili?

Believe it or not, chili is a huge topic of debate in my family. Everyone loves chili, right? Well apparently it’s also very polarizing and people are SERIOUS about their chili recipes. 

I have two regular chili recipes I switch between, my mom’s chili and my Grammy’s chili. One has tomatoes, one doesn’t.

This all started one night when we were all sitting down eating chili at my grandparents house and out of nowhere my Papa said “why are there tomatoes in my chili?” to which Grammy’s response was “because there has been tomatoes in your chili for the last fifty years, just eat it!” I think I was in high school at the time but we all died laughing and it’s been a huge joke ever since. And if you know my Grammy and Papa and how funny they are this shouldn’t surprise you! 

Flash forward to this week and I’m making two batches of chili for the Henry County Helping Hand auction, which is a favorite local event that benefits over 80 local charities! I decided to do a basket with Grammy’s chili and my version of white chicken chili. (Note: this does not mean I am team Grammy/tomato chili, I just happen to have more of the ingredients for it!). Seriously mom, don’t cut me out of your will. :) 

I will tell you that the secret ingredient to Grammy’s chili is the chili brick. It can be hard to find, but it makes it! It looks like this and I’ve found it both in the frozen section and in the meat section near the breakfast sausage. You might have to ask someone at the store for help.  And when I do find it, I buy multiple and throw them in the freezer outside!

Here’s the recipe: 

Grammy’s Chili

3/4 of a medium white onion, chopped

1 clove fresh garlic, minced

1 lb ground beef

1/2 of a Chili Brick (4 Star Brand - see above)

15 oz can diced tomatoes

8 oz can tomato sauce

3 cans chili beans (I use 1 mild, 1 medium, 1 hot)

2-3 tablespoons of chili mix (from a packet - find it in the gravy aisle!)

Saute chopped onion and garlic until softened. Add the ground beef and brown, then sprinkle with salt and pepper. Cut your 1/2 chili brick into small pieces and combine with ground beef mixture until melted. Add tomatoes, tomato sauce, and chili beans. Add in chili mix (2 tablespoons for milder chili, 3 for a little more heat). Heath through and serve with crackers and cheese.

Next up is the white chicken chili. This is the recipe I talked about here and one I have been making for years. This is a go-to for me and a favorite of Tyler and Steve. If you prep the chicken ahead of time, it comes together really quickly! It’s actually a combination of a few different chicken chili recipes I’ve used over the years.

I make my chicken ahead of time (throw a package of boneless chicken breasts in your crockpot + one packet of dry ranch dressing + a jar of sliced pepperoncinis with the juice for 8 hours on low). You’ll be able to shred it with a fork and I use this chicken in EVERYTHING. Enchiladas, soups, literally anything that calls for cooked chicken. I always have some frozen as well because I typically don’t use it all in one recipe! I got the recipe from a coworker in St. Louis years ago and it has been my staple ever since. In a pinch you can use chicken broth, a can of rotel, diced tomatoes, or whatever you have but the pepperoncini + dry ranch combo has my heart forever. 

Here’s the recipe:

White Chicken Chili

1lb cooked, shredded chicken

1 1/2 yellow onions, chopped

5 cloves of fresh garlic, minced

1 jalapeño, chopped (seeds removed)

1 1/2 teaspoons cayenne pepper

2 teaspoons cumin

2 teaspoons oregano

5 cans of white chili beans

2 cans chicken broth

2 cans chopped green chiles

8 oz cream cheese

8 oz monterey jack cheese (to shred)

Saute onion and garlic in a little bit of olive oil until softened. Add in chopped jalapeño, cayenne, cumin, and oregano. Drain 1 can of chili beans and add to pot. Use a potato masher (or a sturdy fork) to mash beans and onion mix together. Drain remaining cans of beans and add to pot. Add chicken broth and chopped green chiles. Bring to a boil (while boiling, shred your 8oz of monterey jack) then reduce to a simmer. Add in cream cheese (in pieces) and shredded cheese. Serve with tortilla chips, shredded cheese, and sour cream!

For the auction I decided to do a 1/2 gallon jar of both the white chicken and Grammy’s chili and throw in crackers, tortilla chips, cheese, some hot chocolate so whoever buys it can have a cozy night at home. If you’re local, make sure to tune into WRQR 97.5 and as they say, bid high and bid often!! 

 And if you’re not local, well then you’re welcome for the super bowl recipes!

And if you’re part of #teamnotomatoes in your chili, just bid anyways, it’s for a good cause!