souper bowl

With the big game right around the corner, why not cook up two competing batches of chili to place bets on.

And getting in the game-day spirit, how about a red beef chili for the Chiefs and for the Eagles a salsa verde chicken chili.

My go-to beef chili is a tried-and-true champ.

A great competitor, this white chicken chili that I adapted from my son-in-law's mom (Thanks Jill!).

In a large pot melt two tablespoons butter over medium low heat. Add a chopped onion and half of a minced jalapeno. Cook for five minutes. Add two cloves minced garlic and cook for thirty seconds more.

Sprinkle in two tablespoons flour, stirring constantly cook for an additional minute.

Add a 14.5-ounce can cannellini beans drained and rinsed, an 8-ounce can sweet corn drained and rinsed, an 8-ounce can cream style corn, and one cup mild salsa verde.

Add one teaspoon granulated chicken bouillon, one teaspoon ground cumin, a quarter teaspoon smoked paprika, a quarter teaspoon dried oregano, and a quarter teaspoon salt.

Whisk in one and half cups chicken broth. Stir in eight ounces shredded rotisserie chicken.

Bring to a boil then lower the heat and simmer for ten to twelve minutes. Add four ounces shredded pepper jack cheese. Mix well. Stir in three quarters cup of half and half and warm through. Add additional broth to thin to desired consistency. Season with salt, pepper, and/or cayenne pepper to taste.

Served up with red salsa, sour cream, cand chopped and cilantro- Let your  fans pick the winner.