LITTLE ROCK, AR - When the weather is cold, a big pot of chili is always good.
Chili doesn't just have to be the standard recipe, you can also make versions with other ingredients.
Chef Franklin Dye with US Foods shows us how to make Pulled Pork Chili and Chicken Chipotle Chili.
Pulled Pork Chili
2 cans (14.5 oz. each) diced tomatoes, undrained
2 cans (16 oz. each) chili beans
1 cup frozen corn
1 large onion, chopped
2 Tbsp. chili powder
1 pkg. 11.5 oz Hickory Smoked Seasoned Pulled Pork
Combine all ingredients in a pot and bring to a boil. Simmer on medium for about 10 minutes or until heated through, stirring occasionally.
Chipotle Chicken Chili
1 lb. lean ground chicken
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) black beans, rinsed
1 green pepper, chopped
1/3 cup Chipotle Barbecue Sauce
1 Tbsp. chili powder
¼ cup chopped fresh cilantro
¾ cup Shredded Four Cheese
Cook and stir first 3 ingredients in large nonstick skillet on high heat 5 min. or until chicken is done. Stir in tomatoes, beans, peppers, barbecue sauce and chili powder. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. When ready to serve, Stir in cilantro just before serving. Top with cheese.