Well this weekend, with no football on TV, there was little left for me to do. So I decided to practice my chili for Super Bowl Sunday. After destroying the kitchen, I created quite a wonderful chili recipe that even my fiancee enjoyed.

Practice Chili
Ingredients:
2 1/2 lbs Pork Shoulder (cubed)
2 1/2 lbs Stew Beef (cubed)
2 Large Spanish Onions
1 28oz Can Diced Tomatoes
1 can tomato paste (small can)
2 Cans Pinto Beans (rinsed)
Minced Garlic (add what you like)
2 Cans Kidney Beans (rinsed)
5 Cups Chicken Broth
Chili Seasoning Powder
Cumin
Salt & Pepper
Corn Oil

First, season the meat with the salt and pepper and sear in the corn oil in small batches in a large pot.
Once all the meat has been seared, place meat in bowl off to the side. Keep remaining oil and saute onions & garlic until golden. Then add in meat and accumulated juices.

In the meantime, bring your 5 cups chicken broth to a boil, add in Chili seasoning and cumin to taste, this will ensure your spices get properly mixed. Add diced tomatoes to chicken broth and boil while stiring for another 5 minutes.
Then add your liquid mixture to the meat, stiring carefully.
Add rinsed beans, stir, cover and let simmer for 1 hour. Add tomatoe paste if the sauce is too thin.

Ingredients
1 teaspoon olive oil
1 medium onion, chopped(1 1/2 cups)
2 large garlic cloves, crushed
3/4 pound boneless, skinless chicken breast
3 teaspoons cumin
1 tablespoon fresh oregano or
2 teaspoons dried
1 (15.5-ounce) can great northern beans (1 1/2 cups)
3/4 cup fat-free, low-salt canned chicken broth
2 medium jalapeño peppers, seeded and chopped
Several drops hot pepper sauce
Salt and freshly ground black pepper

Toppings
1 medium red bell pepper, diced ( 1/2 cup)
4 scallions, sliced
2 tablespoons grated Monterey Jack cheese

Heat oil in nonstick skillet. Add onion and sauté 5 minutes. Do not brown. Add the garlic and sauté 3 minutes. Remove fat from chicken and cut into thin strips, about 1/2 inch by

2 inches. Add to pan with cumin and oregano. Sauté 2 minutes. Drain and rinse beans. Add to pan with chicken broth and jalapeño peppers. Cook gently for 3 minutes or until sauce begins to thicken. Add hot pepper sauce and blend well. Add salt and pepper to taste. Place bell pepper,

scallions and cheese in small bowls. Serve chili over rice and pass the toppings. Makes 2 servings.

Per serving: 582 calories; 61 g protein; 54 g carbohydrate; 14 g fat; 21 percent of calories as fat; 13.7 g fiber; 121 mg cholesterol; 911 mg sodium.