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		Fred Gruber Director / Principal / Broker First Rate Financial Group Phone: (800) 620-8802 License: NMLS #256707, CA-DRE 01455710 Corp. License: NMLS #1777223, CA-DRE 02075839 fred@fredgruber.com www.FredGruber.com

January 2018 December 2017 November 2017 October 2017 September 2017 August 2017 July 2017		Chillin' With Chili Chili is a perfect winter comfort food, and here are two delightful versions to try at home. Spicy Chicken Chili (Serves 4) 2 tablespoons canola oil 1 medium onion, chopped 2 large garlic cloves, minced 1 pound boneless, skinless chicken thighs, cut into thin strips 4 teaspoons pure chili powder 1 tablespoon ground cumin 2 teaspoons oregano 3 cups chicken stock or canned low-sodium broth 1 1/2 cups canned chopped tomatoes with their juice 2 jalapeño peppers, seeds and ribs removed, chopped Salt and freshly ground pepper 1 15-ounce can pinto or red beans, drained and rinsed 1 15-ounce can black beans, drained and rinsed 1/3 cup chopped fresh cilantro (optional) Lime wedges and hot sauce, for serving Heat oil in a large nonreactive saucepan. Add onion and garlic and cook over low-medium heat until barely tender. Add chicken and cook over medium heat until no longer pink (3 minutes). Stir in chili powder, cumin and oregano, then add the stock, tomatoes with juice and jalapeños. Season with salt and pepper to taste. Cover, bring to a boil and simmer over low heat for 15 minutes. Stir in the beans and simmer over low-medium heat, uncovered, until thickened (15 minutes). Serve topped with cilantro and a side of lime wedges and hot sauce. Vegetable Chili (Serves 6) 3 tablespoons olive oil 1 large onion, coarsely chopped 6 large garlic cloves, chopped 3 14 1/2-ounce cans diced tomatoes in juice 1 4-ounce can diced mild green chilies 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 2 15- to 16-ounce cans kidney beans, drained 2 green bell peppers, cut into 1/2-inch pieces 1 10-ounce package frozen corn kernels Cheddar cheese (optional) Heat oil in a heavy large pot over medium-high heat. Add onion and garlic and sauté for 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano, stirring frequently (10 minutes). Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally (35 minutes). Season to taste with salt and pepper. Serve, sprinkled with cheddar cheese if desired. Sources: Food & Wine, Epicurious

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