Julie's Ghost Chili (White Chicken Chili)

Ingredients:
Chicken (I use the pre-cooked rotisserie chicken from Costco, but you could cook your own)
1 large jar of green tomatillo salsa (I use the La Victoria Thick and Chunky Salsa Verde)
1 bag of dried white navy beans
1 onion
1 clove of garlic
1 small can of green chilis
1 block of cream cheese
chicken bouillon (I use the Knorr Caldo Con Sabor De Pollo)

Method:
Soak the beans overnight (per directions on the back of the bag). In the morning, drain the beans and put them in the crockpot along with the onion (diced), garlic (minced), and the can of green chilis. Add water (per directions on the bag - 6-8 cups) and 1 Tablespoon of chicken bullion. Cook on Low for 8-10 hours. Add the cooked chicken and the jar of green salsa and cook on high for 30 minutes. Microwave the cream cheese for 1 minute, then add to the soup and stir to combine.

6 hour crockpot chili

Ingredients

• 3 lbs. ground beef
• 2 lbs. ground turkey
• 5 large garlic cloves, minced
• 1 large yellow onion, chopped
• 3 14-oz. cans chopped tomatoes, with juices
• 2 14-oz. cans tomato sauce
• 3/4 c. ketchup
• 2 c. low sodium beef stock
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz. can kidney beans, drained and rinsed
• 1/3 c. cornmeal
• 3 to 6 T. medium chili powder, to taste
• 2 tsp. dried Mexican oregano
• 3 tsp. ground cumin
• 1/4 to 1/2 c. brown sugar, to taste
• kosher salt and freshly ground black pepper, to taste

Preparation

In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours.

Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. Also great with fritos or cornbread muffins.