I've been a bad blogger and not posted for years. This recipe is a compilation of several different recipes I saw on pinterest. I didn't want to forget what I did because we all really enjoyed this soup.
Enchilada Soup
3 small diced onions, sauteed
2 cloves garlic, also sauteed for 30 sec at the end of cooking the onions
1 10oz can green enchilada sauce
1 can drained, rinsed and pureed white beans
2 c chicken stock added to the beans when you stick them in the blender
1 lb boneless chicken
8oz can of green chilies
1-2 c salsa
1T chili powder
1T cumin
3/4 t smoked paprika
1t salt (if stock is salt free)
1/4t pepper
3T cilantro
8 oz softened cream cheese (cube and nuke 15-30 sec)
1-2c rice
1-2 c pepper jack cheese
juice of 2 limes
in large crockpot add onions through pepper. cover and cook low 5-7 hrs or high 3-5 hrs. Remove chicken and shred. Return chicken to crockpot. add cream cheese and rice. cook on high 20 min. Add lime, cilantro and cheese.
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Tuesday, April 25, 2017
Tuesday, March 3, 2015
Pizza Chili
The original recipe for Pizza chili was so thick that it was more like the consistency of sloppy joes, not chili. I had to add a minimum of 4 cups of stock to thin it out. Just keep adding liquid until the soup becomes your preferred consistency.
Pizza Chili adapted from The girl who ate everything
2 lb ground beef
1 lb sausage
4oz oz sliced pepperoni, halved
1 lg onion, chopped
1 red pepper, seeded and chopped
4 garlic cloves, minced
1 jar (16 ounces) salsa
1 1/2 c cooked pinto beans
1 1/2 c cooked black beans
1 jar pizza sauce
1 cup water
2 lb ground beef
1 lb sausage
4oz oz sliced pepperoni, halved
1 lg onion, chopped
1 red pepper, seeded and chopped
4 garlic cloves, minced
1 jar (16 ounces) salsa
1 1/2 c cooked pinto beans
1 1/2 c cooked black beans
1 jar pizza sauce
1 cup water
4 c stock as needed
2 t chili powder
1 t dried oregano
1/2 t salt
1/2 t pepper
3 c (12 ounces) shredded part-skim mozzarella cheese
In a large soup pot, cook beef, sausage, pepperoni, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in salsa, beans, pizza sauce, water, stock, chili powder, oregano, salt and pepper. Bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.2 t chili powder
1 t dried oregano
1/2 t salt
1/2 t pepper
3 c (12 ounces) shredded part-skim mozzarella cheese
This also makes a great baked potato topper!
Sunday, March 1, 2015
Jalapeno Popper Chicken Chili
3 T EVOO
1 sm onion, diced
4 jalapeno peppers diced, seeds removed
3 cloves garlic, minced
salt and pepper
4 boneless chicken breasts, cut into bite-sized pieces
2 t chili powder
1 t ground cumin
1 t oregano
pinch of crushed red pepper
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1 ½ c chicken broth
1 (14 oz) can cannelloni or navy beans, drained (1 1/2 c cooked)
1 (14 oz) can corn, drained
8 oz cream cheese
1 lb bacon, cooked crispy and crumbled, divided
cheddar cheese
In a large soup pot heat 2 T EVOO over med heat and sauté onion, jalapeno, and garlic until tender
Season chicken with salt and pepper, then add to pan, adding another T EVOO. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides. Stir in tomatoes, broth, corn, and beans and bring to a boil. Boil 30 min. Stir in cr cheese and stir until completely melted. Add ½ crumbled bacon. Remove from heat. Season with salt and pepper as needed. Add more chicken broth if too thick. Serve and garnish with cheddar cheese and rest of bacon.
Friday, February 13, 2015
Pumpkin Lentil Chili
Pumpkin lentil chili via Healthy Delicious
1 can (15.9 ounce) Black Beans, rinsed and drained (1 1/2 c cooked)
1 can (15.9 ounce) Pinto Beans, rinsed and drained (1 1/2 c cooked)
1 can (15.9 ounce) Fire Roasted Tomatoes with Green Chiles
1 can (15.9 ounce) Pumpkin
2 c Water
1 c Lentils
1 Onion, minced
1 Green Bell Pepper, finely diced
1 Carrot, peeled and finely diced
2 Garlic Cloves, minced
1 T Chili Powder
1 T Ground Chipotle Chile Pepper
Combine all ingredients in slow cooker. Cover and cook on High 4 hrs or Low 8 hrs.
1 can (15.9 ounce) Black Beans, rinsed and drained (1 1/2 c cooked)
1 can (15.9 ounce) Pinto Beans, rinsed and drained (1 1/2 c cooked)
1 can (15.9 ounce) Fire Roasted Tomatoes with Green Chiles
1 can (15.9 ounce) Pumpkin
2 c Water
1 c Lentils
1 Onion, minced
1 Green Bell Pepper, finely diced
1 Carrot, peeled and finely diced
2 Garlic Cloves, minced
1 T Chili Powder
1 T Ground Chipotle Chile Pepper
Combine all ingredients in slow cooker. Cover and cook on High 4 hrs or Low 8 hrs.
This is another dish that tastes great served over a baked potato!
Wednesday, November 5, 2014
America's Test Kitchen Vegetarian Chili
I am so severely backed up from things I made over the summer that I've decided I'm just going to post recipes instead of writing up a fancy post. Most of the recipes I made don't even have pictures. I'm mainly putting them up on the blog for future reference.
Without further ado:
America's Test Kitchen Chili via Cookbook Project
salt
1 lb. (2 1/2 cups) dried beans, picked over and rinsed
2 dried ancho chiles
2 dried New Mexican chiles
1/2 oz. dried shiitake mushrooms, chopped coarse
4 tsp. dried oregano
1/2 c. walnuts, toasted
1 (28 oz.) can diced tomatoes, drained with juice reserved
3 tbsp. tomato paste
1 - 2 jalapeño chiles, stemmed and coarsely chopped
6 garlic cloves, minced
3 tbsp. soy sauce
1/4 c. vegetable oil
2 lb. onions, chopped fine
1 tbsp. ground cumin
7 c. water
2/3 c. medium-grind bulgur
1/4 c. chopped fresh cilantro
1. Bring 4 quarts water, 3 tablespoons salt, and beans to boil in large Dutch oven over high heat. Remove pot from heat, cover, and let stand for 1 hour. Drain beans and rinse well. Wipe out pot.
2. Adjust oven rack to middle position and heat oven to 300 F. Arrange anchos and New Mexican chiles on rimmed baking sheet and toast until fragrant and puffed, about 8 minutes. Transfer to plate and let cool, about 5 minutes. Stem and seed anchos and New Mexican chiles. Working in batches, grind toasted chiles, mushrooms, and oregano in spice grinder or with mortar and pestle until finely ground.
3. Process walnuts in food processor until finely ground, about 30 seconds. Transfer to bowl. Process drained tomatoes, tomato paste, jalapeño(s), garlic, and soy sauce in food processor until tomatoes are finely chopped, about 45 seconds, scraping down bowl as needed.
4. Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onions and 1 1/4 teaspoons salt; cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes. Lower heat to medium and add ground chile mixture and cumin; cook, stirring constantly, until fragrant, about 1 minute. Add rinsed beans and water and bring to boil. Cover pot, transfer to oven, and cook for 45 minutes.
5. Remove pot from oven. Stir in bulgur, ground walnuts, tomato mixture, and reserved tomato juice. Cover pot and return to oven. Cook until beans are fully tender, about 2 hours.
6. Remove pot from oven, stir chili well, and let stand, uncovered, for 20 minutes. Stir in cilantro and serve. (Chili can be made up to 3 days in advance.)
Notes: Mrblocko thought this was pretty darn good for having no meat, but he still thought it'd be better with a pound of ground beef in it.
Without further ado:
America's Test Kitchen Chili via Cookbook Project
salt
1 lb. (2 1/2 cups) dried beans, picked over and rinsed
2 dried ancho chiles
2 dried New Mexican chiles
1/2 oz. dried shiitake mushrooms, chopped coarse
4 tsp. dried oregano
1/2 c. walnuts, toasted
1 (28 oz.) can diced tomatoes, drained with juice reserved
3 tbsp. tomato paste
1 - 2 jalapeño chiles, stemmed and coarsely chopped
6 garlic cloves, minced
3 tbsp. soy sauce
1/4 c. vegetable oil
2 lb. onions, chopped fine
1 tbsp. ground cumin
7 c. water
2/3 c. medium-grind bulgur
1/4 c. chopped fresh cilantro
1. Bring 4 quarts water, 3 tablespoons salt, and beans to boil in large Dutch oven over high heat. Remove pot from heat, cover, and let stand for 1 hour. Drain beans and rinse well. Wipe out pot.
2. Adjust oven rack to middle position and heat oven to 300 F. Arrange anchos and New Mexican chiles on rimmed baking sheet and toast until fragrant and puffed, about 8 minutes. Transfer to plate and let cool, about 5 minutes. Stem and seed anchos and New Mexican chiles. Working in batches, grind toasted chiles, mushrooms, and oregano in spice grinder or with mortar and pestle until finely ground.
3. Process walnuts in food processor until finely ground, about 30 seconds. Transfer to bowl. Process drained tomatoes, tomato paste, jalapeño(s), garlic, and soy sauce in food processor until tomatoes are finely chopped, about 45 seconds, scraping down bowl as needed.
4. Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onions and 1 1/4 teaspoons salt; cook, stirring occasionally, until onions begin to brown, 8 to 10 minutes. Lower heat to medium and add ground chile mixture and cumin; cook, stirring constantly, until fragrant, about 1 minute. Add rinsed beans and water and bring to boil. Cover pot, transfer to oven, and cook for 45 minutes.
5. Remove pot from oven. Stir in bulgur, ground walnuts, tomato mixture, and reserved tomato juice. Cover pot and return to oven. Cook until beans are fully tender, about 2 hours.
6. Remove pot from oven, stir chili well, and let stand, uncovered, for 20 minutes. Stir in cilantro and serve. (Chili can be made up to 3 days in advance.)
Notes: Mrblocko thought this was pretty darn good for having no meat, but he still thought it'd be better with a pound of ground beef in it.
Friday, October 3, 2014
30 Days of Pumpkin-Day Two: Crockpot Chili
There's no better way to start your October weekends off than with a big bowl of chili. Crockpot Pumpkin Chili from Cinnamon Spice and Everything Nice is a great way to put a new spin on a classic meal. Adding pumpkin to your chili is a great way to sneak in an extra veggie in an already rich veggie dish.
I suppose you could make this chili with ground beef, but that would make the dish a lot more complicated since it is prepared in the crockpot. If you use chicken you can stick the meat in the crockpot frozen. Using ground beef will require you to brown the meat in a skillet first. We used chicken cause it is a leaner meat, and I'm lazy.
The chili is supposed to have corn in it. I forgot! As it is, the recipe made 9 servings for us! The original says it only makes 6. Those must have been some HUGE serving sizes. Even if your family is a bunch of hearty eaters this batch of chili still feeds a goodly amount of hungry folks.
Crockpot Pumpkin Chicken Chili from Cinnamon Spice and Everything Nice
14 oz diced tomatoes
1 can (14 oz) pumpkin puree
2 c chicken broth
1 lg onion, diced
5 cloves garlic, mince
1 T chile powder
1 t cumin
1 heaping t dried oregano,
1/2 t black pepper
1-2 chipotle peppers in adobo sauce, seeds removed, minced, (we used 1 with the seeds)
1 1/2 lb chicken breasts or cutlets, skin and visible fat removed (this is about 3-4 breasts)
2 cans (14 ounce each) chickpeas, rinsed and drained (I used 1.5c each cooked pinto and black beans)
1 c corn kernels, if frozen, thawed
2 T fresh cilantro, chopped (I used 2t dried)
sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving
To a 4-5 qt crockpot add tomatoes, broth and pumpkin. Stir til combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, beans and corn. Cook 4-5 hours on high or 6-8 on low. When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. (we shredded ours) Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.
I suppose you could make this chili with ground beef, but that would make the dish a lot more complicated since it is prepared in the crockpot. If you use chicken you can stick the meat in the crockpot frozen. Using ground beef will require you to brown the meat in a skillet first. We used chicken cause it is a leaner meat, and I'm lazy.
The chili is supposed to have corn in it. I forgot! As it is, the recipe made 9 servings for us! The original says it only makes 6. Those must have been some HUGE serving sizes. Even if your family is a bunch of hearty eaters this batch of chili still feeds a goodly amount of hungry folks.
Crockpot Pumpkin Chicken Chili from Cinnamon Spice and Everything Nice
14 oz diced tomatoes
1 can (14 oz) pumpkin puree
2 c chicken broth
1 lg onion, diced
5 cloves garlic, mince
1 T chile powder
1 t cumin
1 heaping t dried oregano,
1/2 t black pepper
1-2 chipotle peppers in adobo sauce, seeds removed, minced, (we used 1 with the seeds)
1 1/2 lb chicken breasts or cutlets, skin and visible fat removed (this is about 3-4 breasts)
2 cans (14 ounce each) chickpeas, rinsed and drained (I used 1.5c each cooked pinto and black beans)
1 c corn kernels, if frozen, thawed
2 T fresh cilantro, chopped (I used 2t dried)
sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving
To a 4-5 qt crockpot add tomatoes, broth and pumpkin. Stir til combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, beans and corn. Cook 4-5 hours on high or 6-8 on low. When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. (we shredded ours) Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.
Wednesday, March 19, 2014
Microwave Cornbread
My mom gave me this container that bakes brownies in the microwave. I didn't have all the ingredients on hand to make brownies, so I went on a hunt to try to figure out something else to make with this crazy pan.
I couldn't come up with many other options aside from different variations on the basic brownie. After much searching I found a decent looking recipe for microwave cornbread. This recipe comes from a blog called Veganasf#ck.
The batter was really thin in my pan. I debated doubling the recipe, but thought against it as I didn't really know how much the cornbread was going to rise.
The cornbread didn't rise a whole lot, but was cooked in the 3 min stated in the recipe. I imagine the cooking time would need to be doubled if the amounts in the recipe were increased.
As it was the cornbread was ok. It was thin and a bit on the dry side. I think this would be a great emergency recipe to use if it was a busy night. I can see myself making this again before or after soccer practice with leftover chili for a super speedy dinner.
Microwave Cornbread from Veganasf#ck
1/2 c cornmeal
1/2 c flour
1 T sugar
1 t baking powder
2 T veg oil
1/2 c almond milk
Put dry ingred in bowl and mix well. Add oil and milk. Let stand 5 min (not essential if in a hurry) Nuke 2-3 min. Check that it’s cooked by inserting a knife.
I couldn't come up with many other options aside from different variations on the basic brownie. After much searching I found a decent looking recipe for microwave cornbread. This recipe comes from a blog called Veganasf#ck.
The batter was really thin in my pan. I debated doubling the recipe, but thought against it as I didn't really know how much the cornbread was going to rise.
As it was the cornbread was ok. It was thin and a bit on the dry side. I think this would be a great emergency recipe to use if it was a busy night. I can see myself making this again before or after soccer practice with leftover chili for a super speedy dinner.
Microwave Cornbread from Veganasf#ck
1/2 c cornmeal
1/2 c flour
1 T sugar
1 t baking powder
2 T veg oil
1/2 c almond milk
Put dry ingred in bowl and mix well. Add oil and milk. Let stand 5 min (not essential if in a hurry) Nuke 2-3 min. Check that it’s cooked by inserting a knife.
Wednesday, January 8, 2014
Dr.Pepper Chili
Whoa...has it been nearly a month since I blogged? It was a much needed break. Every year I let the pre Christmas planning drive me bonkers. I try to do everything. Well that never works! No matter how much I do, there's always one more thing to be done. I've decided that I'm only going to do the bare minimum which includes putting the tree up, shopping and wrapping presents, and baking our four favorite Christmas cookies.
Notice Blogging was not on that list.
While I enjoy blogging, it was nice not stressing over what to write. I was able to fully enjoy the time I had off work and the time I had alone with Blockette.
Today was her first day back due to the wind and cold. The lucky duck wound up with an 18 day long break! I miss her already and school's only been on for a few hours. So to keep my mind off the missing kookie doodlebug, let's get to talking about Dr. Pepper Chili
Dr Pepper Chili?
Yeah. It's just what the Dr. ordered on a chilly day. (See what I did there. Feel free to groan.)
Mrblocko thought the concept sounded peculiar, but it wound up being delicious. The sweet from the cola and the spicy from the chipotle were a rockin flavor pairing.
My tweaks to this recipe were using a half pound of ground beef, and 1 1/2 cups each of black and pinto beans. I also added 1 1/2 cups of frozen corn as well. Finally, I used the last 36 oz of pureed tomatoes I harvested and froze from the garden. I used the pureed tomatoes in place of the 28oz of whole peeled tomatoes and 8 oz of tomato sauce.
While Chicken Chili is still my all time favorite, the Dr Pepper Chili from No. 2 Pencil was a nice change of pace. It's nice to mix things up every once and a while so you don't get into a food rut.
Dr Pepper Chili adapted from No.2 Pencil serves 4-6
2 T olive oil
1 med onion, diced
2 cloves garlic, minced
2 t kosher salt
2 t chili powder
2 chipotle chile en adobo chopped,t
1/2-1 lb gr beef
1 can of Dr Pepper (about 12 oz)
28 oz whole peeled tomatoes
8 oz tomato sauce (or use a total of 36 oz pureed tomatoes instead of whole tomatoes and sauce)
14.5 oz diced fire-roasted tomatoes
1 1/2 c frozen corn
1 1/2 c pinto beans
1 1/2 c black beans
Saute onion and garlic in oil, just until they start to soften. Add salt, chili powder, and chipotles. Stir til combined 2 min over med heat. Brown meat, and deglaze pan with soda. Reduce liquid to half over med heat. Crush whole peeled tomatoes if using. Add all tomatoes, and their juices to the pan and simmer 30 min til thickened. Add corn and beans during last 5 min to heat through.
Notice Blogging was not on that list.
While I enjoy blogging, it was nice not stressing over what to write. I was able to fully enjoy the time I had off work and the time I had alone with Blockette.
Today was her first day back due to the wind and cold. The lucky duck wound up with an 18 day long break! I miss her already and school's only been on for a few hours. So to keep my mind off the missing kookie doodlebug, let's get to talking about Dr. Pepper Chili
Dr Pepper Chili?
Yeah. It's just what the Dr. ordered on a chilly day. (See what I did there. Feel free to groan.)
Mrblocko thought the concept sounded peculiar, but it wound up being delicious. The sweet from the cola and the spicy from the chipotle were a rockin flavor pairing.
My tweaks to this recipe were using a half pound of ground beef, and 1 1/2 cups each of black and pinto beans. I also added 1 1/2 cups of frozen corn as well. Finally, I used the last 36 oz of pureed tomatoes I harvested and froze from the garden. I used the pureed tomatoes in place of the 28oz of whole peeled tomatoes and 8 oz of tomato sauce.
While Chicken Chili is still my all time favorite, the Dr Pepper Chili from No. 2 Pencil was a nice change of pace. It's nice to mix things up every once and a while so you don't get into a food rut.
Dr Pepper Chili adapted from No.2 Pencil serves 4-6
2 T olive oil
1 med onion, diced
2 cloves garlic, minced
2 t kosher salt
2 t chili powder
2 chipotle chile en adobo chopped,t
1/2-1 lb gr beef
1 can of Dr Pepper (about 12 oz)
28 oz whole peeled tomatoes
8 oz tomato sauce (or use a total of 36 oz pureed tomatoes instead of whole tomatoes and sauce)
14.5 oz diced fire-roasted tomatoes
1 1/2 c frozen corn
1 1/2 c pinto beans
1 1/2 c black beans
Saute onion and garlic in oil, just until they start to soften. Add salt, chili powder, and chipotles. Stir til combined 2 min over med heat. Brown meat, and deglaze pan with soda. Reduce liquid to half over med heat. Crush whole peeled tomatoes if using. Add all tomatoes, and their juices to the pan and simmer 30 min til thickened. Add corn and beans during last 5 min to heat through.
Monday, December 2, 2013
Jalapeno Cornbread Muffins
I grew a whole bunch of jalapenos in my garden this year. Let me clarify. By a whole bunch, I mean one plant. It was fairly prolific. Particularly considering that I don't use a lot of jalapenos in my cooking.
I figured I best get cracking at using up those jalapenos I begged Mrblocko to deseed for me. I found this recipe for jalapeno cornbread muffins from Heart Mind and Seoul that I thought would be a great stepping stone into the world of jalapeno use.
They turned out perfect. Just a hint of that jalapeno flavor. Not too much so that it was too spicy for Blockette or myself, but spicy enough to make Mrblocko notice that this cornbread was special.
Jalapeno Corn Muffins from Heart Mind and Seoul
1 c flour
1 c cornmeal
3 T sugar
1 T baking powder
½ t salt
2 beaten eggs
1 c milk
¼ c oil
1 c shredded cheddar
4 ounce sliced or chopped fresh jalapenos or canned jalapenos or green chilies
Ready a muffin tin with 12 paper cups. Set aside. In med bowl, stir flour, cornmeal, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside.
In another bowl, combine eggs, milk, and oil. Add egg mix all at once to well in dry mix. Stir just til moist. Fold in cheddar and jalapenos. Spoon batter into the prepared pan. Bake at 425F for 20-25 min til wooden toothpick comes out clean. Cool on wire rack.
I figured I best get cracking at using up those jalapenos I begged Mrblocko to deseed for me. I found this recipe for jalapeno cornbread muffins from Heart Mind and Seoul that I thought would be a great stepping stone into the world of jalapeno use.
They turned out perfect. Just a hint of that jalapeno flavor. Not too much so that it was too spicy for Blockette or myself, but spicy enough to make Mrblocko notice that this cornbread was special.
Jalapeno Corn Muffins from Heart Mind and Seoul
1 c flour
1 c cornmeal
3 T sugar
1 T baking powder
½ t salt
2 beaten eggs
1 c milk
¼ c oil
1 c shredded cheddar
4 ounce sliced or chopped fresh jalapenos or canned jalapenos or green chilies
Ready a muffin tin with 12 paper cups. Set aside. In med bowl, stir flour, cornmeal, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside.
In another bowl, combine eggs, milk, and oil. Add egg mix all at once to well in dry mix. Stir just til moist. Fold in cheddar and jalapenos. Spoon batter into the prepared pan. Bake at 425F for 20-25 min til wooden toothpick comes out clean. Cool on wire rack.
Tuesday, November 27, 2012
Pumpkin Sloppy joes
I made these Pumpkin sloppy joes from Taste of Home for the first time back in 2008. I had been doing my weekly meal planning, which included Garlic Pork Fried Rice. The recipe for Pumpkin sloppy joes just happened to be printed on the same page as the fried rice.
This version of sloppy joes is a nice change from the basic Manwich. Although, if you are sensitive, you might be able to taste the pumpkin. Blockette said she could, but she thought it was great.
I like to add 1/2-1 t cumin to our version. It adds a little bit more smoky flavor. If we were all fans of things with a little heat, I'd add some chipotle powder as well.
My sloppy joe mix was a bit on the thick side so I added some water. Be very careful when you do this because I went a bit too far in the other direction, adding too much water. This just made our joes extra sloppy. I could have let it simmer for longer to let more of the water evaporate, but I was too lazy and hungry to do that.
Pumpkin Sloppy Joes from Taste of Home
1 pound ground beef or turkey
1/2 cup chopped onion
1 garlic clove, minced
1 cup canned pumpkin
1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons chili powder
1/2 teaspoon salt
In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Serve on buns as you would good old Sloppy joes. I like mine with cheddar and lots of dill pickles!
I like to add 1/2-1 t cumin to our version. It adds a little bit more smoky flavor. If we were all fans of things with a little heat, I'd add some chipotle powder as well.
My sloppy joe mix was a bit on the thick side so I added some water. Be very careful when you do this because I went a bit too far in the other direction, adding too much water. This just made our joes extra sloppy. I could have let it simmer for longer to let more of the water evaporate, but I was too lazy and hungry to do that.
Pumpkin Sloppy Joes from Taste of Home
In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Serve on buns as you would good old Sloppy joes. I like mine with cheddar and lots of dill pickles!
Monday, November 26, 2012
Pumpkin Cornbread
I served these along side this chili. I made one small change to the chili recipe though. I added a cup of pumpkin! With all the flavors in that chili, no one was the wiser. Hooray! Extra veggies for everyone.
I was surprised that this cornbread recipe resulted in a dry crumbly sort of cornbread. Usually when I bake with something like pumpkin, the resulting food product is super moist. I wasn't upset that the cornbread was on the crumbly side, it was just unexpected. Crumbly is actually good when you're dunking it in chili. Then all the little bits fall in the chili...yum!
This recipe will get made again for sure, and not just as a side to chili. I'd totally make these for breakfast, they were that tasty!
One more thing. You can totally make this recipe in a 8x8 pan. I prefer cornbread in muffin form, so that's what I went with. Muffins are easier to portion out, as I cannot cut a straight line. Someone always complains that they got the "small" piece. With muffins, I just use a large cookie scoop of batter per muffin cup and everything is nice an equal. I've also found that muffins are easier for Mrblocko to transport to work than the sliced counterparts.
This recipe does make 12 muffins. Gnomes snatched a cornbread muffin before I could take a picture.
Trixie little gnomes.
Pumpkin Cornbread from Sweet Pea's Kitchen
1c flour
1 T baking powder
1 t kosher salt
1/2 t cinnamon
1/4 t t nutmeg
1/2 ct brown sugar
1 c cornmeal
2 eggs
1 c pumpkin puree
1/4 c olive oil (I used canola)
1 T molasses
Preheat the oven to 400 degrees. Grease an 8×8″ cake pan. (or line 12 muffin cups) In a medium bowl, whisk flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside. In a large bowl, lightly
beat the eggs, and then stir in pumpkin, oil, and molasses. Stir wet ingredients into dry ingredients just until combined, and then pour batter into pan, smoothing the top. (or use a large cookie scoop to portion out batter for muffins.) Bake 25-30 (10-15 for muffins) minutes or until toothpick inserted in the center comes out clean.
Monday, September 24, 2012
Chocolate Chili
There comes a time in every kids life when they have to learn a very valuable lesson in the kitchen:
not all chocolate is created equal.
not all chocolate is created equal.
So I was making this chocolate chili from a recipe I found over at Our Best Bites, and the recipe calls for unsweetened chocolate. Can you picture it? I'm in the kitchen chopping up the little block of chocolate when Blockette spys what I am doing.
Her: "Ooooh! Can I have some of that?"
Me: "No, honey. You wouldn't like it. It doesn't have any sugar in it."
Her: "Pleeeeeease! Just let me try it."
Me: "I'm not teasing. It's going to be gross."
::insert pitiful begging child face here:::
Then, I got this smirk. It may or may not have been more like an evil grin. I'm not telling.
Why not let her have some?
So I did.
Child could not get enough water to get the horrible bitter taste out of her mouth. She swore that she was NOT going to eat dinner, because if it had THAT chocolate in it...well...it HAD to be disgusting.
Then we had a discussion on how certain ingredients need to be paired with others. On their own, they are gross, but with their food buddy, they actually taste good. I pointed out how I use the very same type of chocolate when I make daddy's favorite Christmas cookies. That logic did the trick, because she loves those cookies too!
Once the chili was prepared, I had her test a small spoonful. What do you know? It was really good!
We ate ours poured over a plate full of beer fries.
Chipotle chocolate chili adapted from Our Best Bites
1 lb. lean ground turkey
3 medium sized onions, chopped
1/2 roasted red pepper, minced
2-3 cloves garlic, minced
2 15-oz. cans diced tomatoes (I had a mess of roma and cherry tomatoes from the garden. I eyeballed what I thought 2 cans would be. I chopped the big ones up and mashed the small ones with a potato masher.)
1 c cooked kidney beans
2 c cooked black beans
1 c cooked quinoa
about 5 c turkey stock
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. Kosher salt
one diced chipotle from a can 1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)
3-4 Tbsp. red wine vinegar
Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, quinoa, chipotle and broth. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (about 30-40 minutes). (If you are using cherry tomatoes like I did, after 5-10 min of heat, smoosh the tomatoes with a potato masher.) Add 3 T red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. (I thought 1/2 oz unsweetened chocolate and 3 T vinegar were perfect.)
Tuesday, April 3, 2012
Many Ingredient Slow Cooker Chili
I saw this awesome looking 21ingredient slow cooker chili from A Year of Slow Cooking, and I just had to give it a try.
This chili is absolutely loaded with goodies. I mean sweet potato? In chili? Mustard? Soy sauce? YES! It sounds weird, but it all magically works.
I made a few slight changes to the recipe based on what I had on hand. Instead of 2 pounds of chicken thighs, I used 2 pounds of shredded turkey. I had purchased an extra turkey in November when they were on sale, and this was the last of those leftovers.
Kidney beans aren't really my thing. I think it's their tougher skin, so I used black beans instead. I also had some peruano beans cooked up, so I used those in place of the cannelinis.
I mistakenly thought I had a can of corn in the pantry. Well, I did, but it turned out to be creamed corn. I thought that might be a tad odd in the chili, so I used about a cup and a half of frozen corn. I added the frozen corn about an hour or so before we ate.
The recipe calls for chipotle chili powder. I didn't have any of that, and thought adding it might make the chili too spicy for Blockette. I found myself wishing that the chili had a bit more heat, so I think next time I will either go out and buy some chipotle chili powder, or use a finely chopped small chipotle in adobo.
Finally, I added a cup of cooked quinoa. I had read a recipe somewhere that said they used quinoa in their chili. I happened to have some cooked quinoa in the freezer, so I tossed it into the crock pot in a few frozen chunks. This was a bit of an afterthought, so I probably added it a few hours into the cooking time. This chili is so thick and hearty that I couldn't see or taste the quinoa at all.
This chili really feeds a crowd. I'll be making it again once we work our way through all the leftovers in the freezer!
Hearty Slow Cooker Chili from a Year of Slow Cooking
2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks) (I used precooked shredded turkey)
1 onion, diced
1 (15-ounce) can kidney beans, drained and rinsed (I used 1 1/2 c cooked black beans)
1 (15-ounce) can white cannellini beans, drained and rinsed (I used 1 1/2 c cooked peruano beans)
1 (15-ounce) can corn (drained and rinsed) ( I used 1 1/2c frozen corn, added at the last hour of cooking)
1 (15-ounce) can fire roasted tomatoes (whole can)
1 (4-ounce) can diced green chiles
1 medium sweet potato, peeled and grated (I used a large one)
1/2 cup spicy brown mustard
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon chipotle chili powder (start with 1 tsp. 3tsp = 1tblsp)(I omitted this, but next time will just add a finely chopped chipotle pepper)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon white pepper (optional. I used the full amount, but use less if you are heat sensitive.)
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2-4 cups chicken broth (depending on how thick you like your chili)
1 c cooked quinoa (optional)
Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.
Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings.
This chili is absolutely loaded with goodies. I mean sweet potato? In chili? Mustard? Soy sauce? YES! It sounds weird, but it all magically works.
Kidney beans aren't really my thing. I think it's their tougher skin, so I used black beans instead. I also had some peruano beans cooked up, so I used those in place of the cannelinis.
I mistakenly thought I had a can of corn in the pantry. Well, I did, but it turned out to be creamed corn. I thought that might be a tad odd in the chili, so I used about a cup and a half of frozen corn. I added the frozen corn about an hour or so before we ate.
The recipe calls for chipotle chili powder. I didn't have any of that, and thought adding it might make the chili too spicy for Blockette. I found myself wishing that the chili had a bit more heat, so I think next time I will either go out and buy some chipotle chili powder, or use a finely chopped small chipotle in adobo.
Finally, I added a cup of cooked quinoa. I had read a recipe somewhere that said they used quinoa in their chili. I happened to have some cooked quinoa in the freezer, so I tossed it into the crock pot in a few frozen chunks. This was a bit of an afterthought, so I probably added it a few hours into the cooking time. This chili is so thick and hearty that I couldn't see or taste the quinoa at all.
This chili really feeds a crowd. I'll be making it again once we work our way through all the leftovers in the freezer!
Hearty Slow Cooker Chili from a Year of Slow Cooking
2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks) (I used precooked shredded turkey)
1 onion, diced
1 (15-ounce) can kidney beans, drained and rinsed (I used 1 1/2 c cooked black beans)
1 (15-ounce) can white cannellini beans, drained and rinsed (I used 1 1/2 c cooked peruano beans)
1 (15-ounce) can corn (drained and rinsed) ( I used 1 1/2c frozen corn, added at the last hour of cooking)
1 (15-ounce) can fire roasted tomatoes (whole can)
1 (4-ounce) can diced green chiles
1 medium sweet potato, peeled and grated (I used a large one)
1/2 cup spicy brown mustard
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons chili powder
1 tablespoon chipotle chili powder (start with 1 tsp. 3tsp = 1tblsp)(I omitted this, but next time will just add a finely chopped chipotle pepper)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon white pepper (optional. I used the full amount, but use less if you are heat sensitive.)
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2-4 cups chicken broth (depending on how thick you like your chili)
1 c cooked quinoa (optional)
Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.
Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings.
Tuesday, January 10, 2012
White Chicken Chili-except with Turkey
Jenna over at Eat Live Run raved about this White chicken chili so much that I felt compelled to make it. Yeah. I know. Chili is supposed to be red. I declared it here, on this very blog, on my fourth post ever. Well, after nearly 3 years of posting, it's time for me to eat my words.
This chili was awesome. Totally awesome. Even if I changed the recipe up quite a bit.
The biggest change I made to the original recipe was to use leftover turkey from Thanksgiving. I actually had this recipe in mind when I was carving up the leftover turkey after Thanksgiving. This chili is probably a bit meatier than the original recipe, as I used a pound of pre-cooked turkey, not raw. I think raw meat looses moisture and weight as it cooks.
The other big change to this recipe was that I used dried pinto beans instead of canned cannellini. Earlier in the week I cooked up over a pound of dried pinto beans to use in bean dip. (Precooked beans freeze really well.) It made loads more than I had anticipated. Considering I didn't have enough containers, or space in the freezer for all those beans, I set aside a whopping 4 cups of beans for use in this chili.
Four cups of cooked beans is considerably more than 2 cans of beans. Figure each can is 14-15 oz and some of that is liquid that gets drained out. So why so many beans when I've stated several times on this blog that I am not the biggest fan of beans? Simple. I pureed all but a heaping cup before adding them to the chili. I didn't have any cream in the house and I figured the pureed beans would make up for some of that creaminess. Plus it would give us extra fiber, protein and good beany vitamins. No one, not even Blockette, complained about the beans, whole or otherwise, in the chili.
Along with the beans, I was afraid that Blockette was going to complain about the green chilies. I mean there are 2 cans of those babies. She didn't even know they were in there. I'd been avoiding cooking with chilies because I am a wimp, but seriously, I couldn't taste any heat from them. Neither could Blockette!
White Chicken Chili adapted from Eat, Live, Run
1 lb shredded, cooked turkey
1 medium onion, diced
1 T vegetable oil
4 c cooked pinto beans, divided
4 c chicken broth or stock, divided (I had turkey stock on hand)
2 4-ounce cans chopped green chilies
1 tsp salt
2 tsp cumin
2 tsp oregano
1/8t cayenne (Mrblocko added lots of hot sauce to his bowl to up the heat. Use more cayenne if you don't have wimpy taste buds.)
3 garlic cloves, minced
1/2 c milk
8 ounce reduced fat sour cream
Cheddar cheese for topping
Heat oil in a large soup pot over medium high heat. Saute onion, 6 min. Add garlic, cook 3 min. Meanwhile, puree all but a heaping cup of beans in a blender or food processor. Use some stock as needed to get the beans smooth.
Add turkey, beans (pureed and whole), spices, remaining stock and green chilies. Bring to a boil. Reduce heat and simmer 30 minutes.
Turn off heat and add sour cream and milk. Serve cheese and sour cream to top.
This chili was awesome. Totally awesome. Even if I changed the recipe up quite a bit.
The biggest change I made to the original recipe was to use leftover turkey from Thanksgiving. I actually had this recipe in mind when I was carving up the leftover turkey after Thanksgiving. This chili is probably a bit meatier than the original recipe, as I used a pound of pre-cooked turkey, not raw. I think raw meat looses moisture and weight as it cooks.
The other big change to this recipe was that I used dried pinto beans instead of canned cannellini. Earlier in the week I cooked up over a pound of dried pinto beans to use in bean dip. (Precooked beans freeze really well.) It made loads more than I had anticipated. Considering I didn't have enough containers, or space in the freezer for all those beans, I set aside a whopping 4 cups of beans for use in this chili.
Four cups of cooked beans is considerably more than 2 cans of beans. Figure each can is 14-15 oz and some of that is liquid that gets drained out. So why so many beans when I've stated several times on this blog that I am not the biggest fan of beans? Simple. I pureed all but a heaping cup before adding them to the chili. I didn't have any cream in the house and I figured the pureed beans would make up for some of that creaminess. Plus it would give us extra fiber, protein and good beany vitamins. No one, not even Blockette, complained about the beans, whole or otherwise, in the chili.
Along with the beans, I was afraid that Blockette was going to complain about the green chilies. I mean there are 2 cans of those babies. She didn't even know they were in there. I'd been avoiding cooking with chilies because I am a wimp, but seriously, I couldn't taste any heat from them. Neither could Blockette!
 |
| I call this picture, "chili smells so good I have to quick snap a horrible picture so I can shove it in my face." |
1 lb shredded, cooked turkey
1 medium onion, diced
1 T vegetable oil
4 c cooked pinto beans, divided
4 c chicken broth or stock, divided (I had turkey stock on hand)
2 4-ounce cans chopped green chilies
1 tsp salt
2 tsp cumin
2 tsp oregano
1/8t cayenne (Mrblocko added lots of hot sauce to his bowl to up the heat. Use more cayenne if you don't have wimpy taste buds.)
3 garlic cloves, minced
1/2 c milk
8 ounce reduced fat sour cream
Cheddar cheese for topping
Heat oil in a large soup pot over medium high heat. Saute onion, 6 min. Add garlic, cook 3 min. Meanwhile, puree all but a heaping cup of beans in a blender or food processor. Use some stock as needed to get the beans smooth.
Add turkey, beans (pureed and whole), spices, remaining stock and green chilies. Bring to a boil. Reduce heat and simmer 30 minutes.
Turn off heat and add sour cream and milk. Serve cheese and sour cream to top.
Monday, May 11, 2009
Ugly fries
No photo this time for this recipe for Rachael Ray's Texas chili cheese fries. They look absolutely nasty on the plate. Chili cheese fries are not a glamorous looking food. Even the photo on Ms. Ray's site looks like something the dog regurgitated. While I do believe you eat with your eyes first, there is always an exception to that rule. This is one of them.
I got hooked on A&W chili cheese fries back in college when I worked retail. I absolutely loved them even though they looked disgusting, the fries were soggy, the cheese was processed goo, the chili was sparse, etc. This version is everything the A&W version is not. The fries are oven baked so you can make them as crispy as you want. The cheese sauce is made from...REAL cheese. The mustard somehow makes the cheese in the sauce taste more cheese-y. (I don't know how that works, but I'm glad it does.) The chili sauce is uber meaty. I mean 2-2.5 lbs of ground beef???? That's more than I use when I make a pot of ordinary chili. Plus you cook it in beer. I don't even like drinking beer. It's nasty to me. Cooking with beer, on the other hand, always results in a tasty meal.
The Blockette only ever tolerates this meal, and will never ever eat it for leftovers. Which, let's face it, is tragic. Good thing I am such a loving mother who is willing to make the sacrifice and eat her portion.
Texas style chili cheese fries from Rachael Ray
4 very large Idaho potatoes, cut lengthwise into 6 wedges
2 Tgrill seasoning
2 T plus 1/4 c EVOO, plus additional, divided
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 T chili powder
2 t ground cumin
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle beer
3 T butter
3 T flour
3 T yellow mustard
1 cup milk
1 cup chicken stock
1 1/2 to 2 cups shredded sharp cheddar cheese
Preheat oven to 450ºF. Place potatoes onto sheet. Sprinkle with grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, 40 min. Turn them once halfway through cooking time. While potatoes roasting, place large pot over med-high with 2 T EVOO. Add meat to pan. cook til brown, 6-7 min. Push meat to one side and add onion, garlic, chili powder and cumin. Cook til veggies soften, 5-6 min. Season with salt and pepper. Add tomato paste and cook 1 min, til smells sweet and caramelized slightly. Add hot sauce, Worcestershire and beer. Bring everything up to a bubble, then reduce heat and simmer chili til thickened, 10 min. While chili is simmering, place a med pot over med-high heat and melt butter. Sprinkle flour over melted butter and cook it for about a minute. Stir mustard into butter-flour mix, then whisk in milk and stock. Continue whisking sauce til thickened up, then remove pot from heat and stir in cheese til melted. Season cheese sauce with salt and freshly ground black pepper and reserve. To serve, divide the fries between four plates and top each one with some chili-cheese sauce.
I got hooked on A&W chili cheese fries back in college when I worked retail. I absolutely loved them even though they looked disgusting, the fries were soggy, the cheese was processed goo, the chili was sparse, etc. This version is everything the A&W version is not. The fries are oven baked so you can make them as crispy as you want. The cheese sauce is made from...REAL cheese. The mustard somehow makes the cheese in the sauce taste more cheese-y. (I don't know how that works, but I'm glad it does.) The chili sauce is uber meaty. I mean 2-2.5 lbs of ground beef???? That's more than I use when I make a pot of ordinary chili. Plus you cook it in beer. I don't even like drinking beer. It's nasty to me. Cooking with beer, on the other hand, always results in a tasty meal.
The Blockette only ever tolerates this meal, and will never ever eat it for leftovers. Which, let's face it, is tragic. Good thing I am such a loving mother who is willing to make the sacrifice and eat her portion.
Texas style chili cheese fries from Rachael Ray
4 very large Idaho potatoes, cut lengthwise into 6 wedges
2 Tgrill seasoning
2 T plus 1/4 c EVOO, plus additional, divided
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 T chili powder
2 t ground cumin
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle beer
3 T butter
3 T flour
3 T yellow mustard
1 cup milk
1 cup chicken stock
1 1/2 to 2 cups shredded sharp cheddar cheese
Preheat oven to 450ºF. Place potatoes onto sheet. Sprinkle with grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, 40 min. Turn them once halfway through cooking time. While potatoes roasting, place large pot over med-high with 2 T EVOO. Add meat to pan. cook til brown, 6-7 min. Push meat to one side and add onion, garlic, chili powder and cumin. Cook til veggies soften, 5-6 min. Season with salt and pepper. Add tomato paste and cook 1 min, til smells sweet and caramelized slightly. Add hot sauce, Worcestershire and beer. Bring everything up to a bubble, then reduce heat and simmer chili til thickened, 10 min. While chili is simmering, place a med pot over med-high heat and melt butter. Sprinkle flour over melted butter and cook it for about a minute. Stir mustard into butter-flour mix, then whisk in milk and stock. Continue whisking sauce til thickened up, then remove pot from heat and stir in cheese til melted. Season cheese sauce with salt and freshly ground black pepper and reserve. To serve, divide the fries between four plates and top each one with some chili-cheese sauce.
Friday, April 17, 2009
Who says chili has to be Red???
ME!!! That's who!!! Originally this recipe from Rachael Ray called for Tomatillo salsa.
I don't care for tomatillos, but I thought the concept behind this recipe made for a great quick no bean chicken chili. (see the recipe here: http://www.rachaelray.com/recipe.php?recipe_id=441&r=441,1052,362,449,589,562,862,783,842,429,716)
Pace Picante is our salsa of choice, so this chili leans more toward being soup like. I say that's just an excuse to thicken it up with a big dollop of sour cream and mounds of shredded cheese. Anything that is a vehicle for more cheese in my life is a good thing.
Chicken chili from Rachael Ray
1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra virgin olive oil (EVOO)
1 large onion, chopped
2-3 garlic cloves, chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 jar salsa (16 ounces)
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
Heat pot over med-high with EVOO. Cook onions and garlic til soft, 4 min. Add chili powder and cumin, cook for another minute. Add t salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer 10-15 min. Grind 2 handfuls of tortilla chips and cilantro in food processor. Add to the chili and continue cooking til it thickens, 8-10 min. Right before spooning into bowls, add lime juice and serve with chips.
I don't care for tomatillos, but I thought the concept behind this recipe made for a great quick no bean chicken chili. (see the recipe here: http://www.rachaelray.com/recipe.php?recipe_id=441&r=441,1052,362,449,589,562,862,783,842,429,716)Pace Picante is our salsa of choice, so this chili leans more toward being soup like. I say that's just an excuse to thicken it up with a big dollop of sour cream and mounds of shredded cheese. Anything that is a vehicle for more cheese in my life is a good thing.
Chicken chili from Rachael Ray
1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra virgin olive oil (EVOO)
1 large onion, chopped
2-3 garlic cloves, chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 jar salsa (16 ounces)
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
Heat pot over med-high with EVOO. Cook onions and garlic til soft, 4 min. Add chili powder and cumin, cook for another minute. Add t salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer 10-15 min. Grind 2 handfuls of tortilla chips and cilantro in food processor. Add to the chili and continue cooking til it thickens, 8-10 min. Right before spooning into bowls, add lime juice and serve with chips.
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