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Showing posts with label Chili. Show all posts
Showing posts with label Chili. Show all posts

Sunday, October 18, 2015

Hearty Chicken, Pumpkin and Black Bean Chili

Fall is my favorite time of year, especially so because I can get back to cooking.  With the weather finally cooling off, this is also the time of year I start thinking about making soups and chili.  And for the past 4 years, October has also been Soup Month here at HowDoYouCook.com.

For each of those 4 years my family and I would create 31 new soup, stew and chili recipes during the month of October.  So far we've compiled a pretty good archive of yummy recipes.  This year however, since my schedule has not allowed me the time to create a new soup each day, we are going to keep the soup tradition going with at least one or two new soups each week throughout the fall and winter months.  So fear not, the soup, stew and chili recipes will keep coming, just not all in one month! lol  Yes, I admit, I love soup!

To get us started we made a Hearty Chicken, Pumpkin and Black Bean Chili that brings several healthy ingredients together in one pot.  But before you think pumpkin = pumpkin pie, wait!  This is a savory pumpkin chili, no cloves or cinnamon at all.  Many people do not realize the delicious flavor of a savory pumpkin dish, so this is a great way to try this tasty squash in a different way.  And to make things even easier, this chili is made in the crock pot and the recipe is super simple!

The pumpkin creates a creamy, but healthy background for this soup,  then the chicken, black beans and vegetables add the heartiness of a chili.  All of this comes together for a great meal.  Enjoy!!

3 cups  Chicken Stock
1  medium  White Onion, chopped
1  large Yellow Bell Pepper, chopped
2 TB  Olive Oil
3 cloves  Minced Garlic
2 cans  Black Beans, rinsed and drained
2-1/2 cups  Cooked Chicken, cut into bite-sized pieces
1 can  Solid-Pack Pumpkin
1 can  Petite Diced Tomatoes
2 tsp  Dried Parsley
2 tsp  Chili Powder
1-1/2 tsp  Dried Oregano
1-1/2 tsp  Ground Cumin
1/2 tsp  Salt

In a medium skillet saute the onion and yellow pepper in the olive oil over medium heat until just tender, about 5 minutes.

Add the garlic to the skillet and saute 1 minute longer.

Transfer the vegetables to a 5-quart slow cooker, add all of the remaining ingredients, cover and cook on LOW for 4 to 5 hours.

Friday, October 10, 2014

Firehouse Chili

Since today is Friday we wanted to bring you something hot and spicy for the upcoming weekend.  For day 10 of Soup Month 2014 we made a hot and spicy batch of Firehouse Chili.  This is the perfect chili to serve guests for your next football weekend but be warned, it is spicy!!  Hence the very appropriate name, Firehouse Chili.

We served this chili two ways, on its own with a dollop of sour cream and some Fritos, which taste fabulous with the chili, and the kids scooped their chili over cooked spaghetti with a sprinkle of grated cheddar on top.  Both versions were spicy and yummy and the kids gave this chili 3 thumbs up.

As is usually the case, a good batch of chili does take some extra time to prepare, but that extra time is well worth the wait once you taste the chili.  This recipe uses cubes of chuck roast, which gives the chili a hearty, meaty base. The meat is browned and slow cooked with a mixture of beef stock and tomato sauce, then the spices are added at two different points in the cooking process.  This allows the first round of spices to absorb into the meat and the second round brightens the flavor and brings all of the spices together.

This is a great bowl of chili and we will definitely be making it for Super Bowl Sunday.  Enjoy!!

2 TB  Minced Garlic
1 TB  Olive Oil
2 lbs  Chuck Roast, diced into 1-inch cubes
2-1/2 cups  Beef Stock
8 oz   Roasted Garlic Tomato Sauce

1 TB  Paprika
1 TB  Chili Powder
1 TB  Garlic Powder
1/2 tsp  Cayenne Pepper
1/2 tsp  Ground Black Pepper

1 TB  Tony Chachere's Creole Seasoning
1 tsp  Cumin
2 tsp  Onion Powder
1 small  Onion, diced
1 can  Pinto Beans, drained

Fritos or Corn Chips, for scooping
Sour Cream and Grated Cheddar for Garnish, optional
Cooked Spaghetti, optional

In a large stockpot over medium heat, saute garlic in olive oil until tender.  Turn heat to high and add the beef to the pan, stirring occasionally until browned.  Add the beef stock and tomato sauce to the pan and stir.  Lower heat to medium, cover and cook at a low boil for 10 minutes.

Add the paprika, chili powder, garlic powder, cayenne, and black pepper to the pot, stir to combine then lower heat and simmer for 1 hour.

After the chili has cooked for an hour, add the remaining ingredients to the pot, stir and cook for an additional 30 - 45 minutes over low heat, until the meat is fork tender.

This is a spicy chili an

Friday, October 3, 2014

Chicken and Poblano Chili

For day 3 of Soup Month 2014 we gave ordinary chili a major upgrade with this Chicken and Poblano Chili.  Not only is this a delicious bowl of chili for those cool fall evenings, this chili is even pretty healthy.

This "family-friendly chili" (as in not super spicy) has wonderful layers of flavor starting with the homemade chicken stock (or you could use packaged), and it's well worth the extra time to make your own stock.  The poblanos add a rich medium spice to the chili and the smoked paprika adds a hint of smokey flavor and a beautiful orange-red color.  Since the chili is not overly spicy,  it's perfect for kids, but you can always add the extra chili powder and cumin, as noted below, if you prefer a more spicy chili.

We used great northern beans in this chili because of their delicate flavor and the way they absorb the flavor of the broth.  (If your kids are a little hesitant to eat beans in their chili, try mashing some of the beans into the broth.  Just add a bit of water if the chili becomes too thick.)  Great northern beans can be added to almost any chili or soup and they are a good source of fiber, iron, potassium and protein.

5  Chicken Quarters (leg and thigh), skin removed
4 quarts  Water
2 TB  Olive Oil
1  White Onion, finely diced
1  Poblano Pepper, seeds removed and chopped
2 TB  Minced Garlic
2 TB  Chili Powder  (add 1/2 TB more for more heat)
2 tsp  Cumin (add 1 tsp more for more heat)
2 tsp  Kosher Salt
1 tsp  Ground Black Pepper
1/4 tsp  Smoked Paprika
2 15 oz cans  Great Northern Beans, drained and rinsed
2 TB  Yellow Cornmeal

In a large soup pot, boil the chicken quarters in 4 quarts of water over high heat until fully cooked, and the meat pulls easily from the bone, about 45 - 60 minutes.  Remove chicken from the pot, reserving the chicken stock, and cool until the chicken is cool enough is handle.  Remove the meat from the bones, cut the chicken into bite-sized pieces and set aside.

Heat the olive oil in a medium soup pot over medium-high heat.  Add the onion, pepper, garlic, chili powder, cumin, salt, pepper and paprika, and stir to combine.  Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.  Add the cooked chicken, beans and 4 cups of the reserved broth to the pot.  (If you do not have enough broth just add a bit of water to equal the 4 cups.)  Simmer over medium-low heat, uncovered, for 20 minutes.

Stir in the cornmeal and simmer until the chili is slightly thickened, about 20 minutes.  Season to taste with salt and pepper.  Garnish with a sprinkle of diced jalapeno peppers for a little extra spice and a few tortilla chips on the side.  Enjoy!!

Sunday, October 6, 2013

Four Pepper Chili

For day 6 of Soup Month 2013, we made a delicious and spicy Four Pepper Chili, and it's just in time for football season!

This chili is packed with fresh flavors and includes green pepper, red pepper, poblano and jalapeno peppers.  I wanted this chili to have a little heat, but I don't really care for chili that has an overpowering amount of heat.  If it's too spicy to enjoy, that really defeats the purpose of a hearty chili.  In order to get that perfect balance of heat, I wanted to include corn, but I didn't want the pieces in the chili, so I decided to make the corn invisible.  The corn was pureed with beef stock and added to the chili to give a unique background flavor and it worked great.  Just enough heat, just enough sweet, and all of those flavors just pop!  As a bonus, the corn also helped thicken the chili.

A pot full of chili is great to serve guests, and is especially fitting for sports parties.  This chili can easily be transferred to a crock pot and kept warm during your party.  Provide an assortment of toppings, such as grated cheese, chopped onions, sour cream, crackers and corn chips, so each guest can prepare their own meal. Enjoy!!

1-1/2 lbs  Ground Round Beef
3/4 lb  Ground Pork
1 medium  Onion, finely chopped
1/2  Green Pepper, finely chopped
1/2  Red Pepper, finely chopped
1  Poblano Pepper, seeds removed and finely chopped
1  Jalapeno Pepper, seeds removed and finely chopped
1 TB  Minced Garlic
1  14 oz can  Black Beans, drained and rinsed
1  14 oz can  Del Monte Diced Tomatoes - Zesty Chili Style
1  8 oz can  Rotel Zesty Tomato and Green Chili Sauce
3 TB  Roasted Garlic Tomato Paste
1 cup  Frozen Corn
1-1/3 cups  Beef Broth
2 tsp  Chili Powder
2 tsp  Cumin
2 tsp  Kosher Salt, or more to taste
1 tsp  Ground Black Pepper, or more to taste

In a large soup pot, brown the beef and pork with the onions, peppers, and garlic. When meat is browned, drain off as much grease as possible.

In a medium bowl, combine the corn and beef stock and puree with a stick blender until smooth.  Add this mixture and all remaining ingredients to the pot and stir to combine. 

Bring the chili to a boil, then reduce heat to a simmer, cover and cook for 1 hour, stirring occasionally.

Serve alone or with pasta and your choice of toppings such as grated cheddar, sour cream, chopped onion, or crushed crackers or corn chips.  Serves about 8 - 10.

Friday, March 15, 2013

Guinness Chili

Anything you cook with Guinness Beer is going to be blessed with its thick, dark and rich flavor, and this bowl of Guinness Chili is no exception.  The secret ingredient in this chili is a square of unsweetened chocolate, which adds a nice background flavor to the beer, beef and spices.  The spices are actually very minimal, with just a small amount of cumin and chili powder to provide that familiar chili taste.

This recipe was a real experiment and it was amazing how the flavor of the sauce changed the longer it was allowed to simmer.  If possible, hold off adjusting the amount of salt until the last 30 minutes of cooking time.  Just one teaspoon of salt at the end was the only seasoning needed.

This chili does need a little extra time to simmer, but it is well worth the wait.  We served this chili on top of whole wheat linguine noodles, with a sprinkle of sharp cheddar cheese and fresh minced red onion.  A simple bowl of deep, dark chili with the unmistakable flavor of Guinness.  Cheers!

Happy St. Patrick's Day!!

2 lbs  Beef Chuck, trimmed and cut into 1/2-inch cubes
3 TB  Olive Oil, divided
2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1/2 tsp  Chili Powder
1/2 tsp  Cumin
1 small  Onion, diced
1 TB  Minced Garlic
14 oz can  Crushed Tomatoes
1/2 cup  Water
1 tsp  Sugar
1 bottle  Guinness
1 oz  Unsweetened Chocolate, chopped
1 tsp  Kosher Salt, if needed

In a large Ziploc bag, combine 2 tablespoons of olive oil, salt, pepper, chili powder and cumin.  Push the mixture around to blend, then add the beef to the bag.  Marinate in the refrigerator for 4 hours.

Heat remaining 1 tablespoon olive oil in a large pot over medium-high heat.  Brown the beef in the oil for 5 minutes while stirring, then add the onion and garlic to the pot, stir and cook 5 minutes longer.  Add the tomatoes, water, sugar and Guinness to the pot, bring to a simmer and add the chocolate, stirring until melted. 

Reduce heat to low and simmer for 2-1/2 hours, then adjust the seasonings as needed.  Add an additional 1 teaspoon of kosher salt, or a pinch of chili powder for more spice, if desired.  Serve with a sprinkle of sharp cheddar cheese and minced red onion and a cold bottle of Guinness.

Monday, December 31, 2012

Quick Chicken Chili with Black Beans

They say necessity if the mother of invention, and today that was very true.  We woke to a very cold morning and it seemed like it would never warm up.  (I know the Northern states are dealing with snow and freezing temperatures, but 32 degrees in Florida is just cold!)

With Christmas decorations to put away and a few hours of work to do in the morning, the last thing I wanted to do was go grocery shopping.  So, as I looked through the refrigerator and pantry I collected a few things to throw together that would be come a soup, or a chili, or maybe a stew.  All I knew was it needed to be spicy and warm!

So with some leftover roasted chicken, some black beans and this yummy Hot Pace Salsa, dinner evolved into a very quick and easy, Chicken Chili with Black Beans.   And was it ever good!  The final touch was a spoonful of roasted and toasted sweet corn on top of the chili.  Enjoy!!

1 medium  Onion, chopped
1 TB  Minced Garlic
1 small  Red Pepper, chopped
1 TB  Olive Oil
1 4 oz can  Diced Green Chilies
3 cups  Cooked Chicken, diced
1/2 cup  Pace Hot Chunky Salsa
1/2 cup  Water
1  15 oz can  Black Beans, drained and rinsed
1 TB  Cumin
1 TB  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
3 cups  Chicken Broth
2 cups  Dry Ditalini Pasta
1 cup  Half and Half
1 1/2 cup  Frozen Corn Kernels
1 TB  Water
1 TB  Butter

In a large soup pot, saute the onion, garlic and red pepper in the olive oil until softened, about 5 minutes.  Add the green chilies, cooked chicken, salsa, water and black beans and stir.  Simmer over medium heat for 5 minutes.

Add the cumin, garlic powder, salt, pepper, chicken broth and pasta to the pot and stir.  Reduce heat to medium-low and simmer for 20 - 30 minutes or until the pasta is tender.  Add the half and half to the chili, stir and heat 5 minutes longer.

In a small skillet combine the corn, water and butter and cook over medium-high heat.  Saute the corn until the water has evaporated and the corn begins to browns slightly. 

Ladle the chili into bowls and top with a scoop of the roasted corn kernels.

Wednesday, November 7, 2012

Cincinnati Chili

Tonight we are revisiting a Midwest favorite, Cincinnati Chili.  Although the process and the ingredients are somewhat unorthodox compared to the common Texas-style chili recipe, this is a delicious bowl of chili on a cold winter night.

If you've ever eaten at a Skyline Chili Parlor Restaurant, you might be familiar with this type of chili. This is a unique and flavorful chili, with a blend of savory and sweet spices in perfect balance.  Cinnamon, allspice and cloves combine with tomato sauce, onions, celery and just a touch of lemon juice for a bit of acidity.  Serve the chili over a bowl of pasta, top with chopped onion and grated cheddar and you have a delicious meal.

This is also a great chili to serve for football parties.  Just prepare the chili as directed and place in a large crock pot to keep warm. If you have an additional crock pot available, use it to keep hot dogs warm and your guests can make their own Chili Cheese Dogs. Just place a few bowls of grated cheese, chopped onions, and maybe some sliced jalapenos nearby as toppings.  This chili is also great for leftovers.  Enjoy!!

4 cups Water
2 8 oz cans Tomato Sauce
1 5 oz can Tomato Paste
2 cups  Onions, finely chopped
1 cup  Celery, finely chopped
2 TB  Chili Powder
2 TB  Fresh Lemon Juice
1 TB  Sugar
2 Bay Leaves (whole)
4 Garlic cloves, finely minced
2 tsp Ground Cinnamon
1 tsp Salt
1 tsp Black Pepper
1 tsp Ground Cumin
1/2 tsp Ground Allspice
1/4 tsp Ground Cloves

1 lb Lean Ground Beef
1 lb Lean Ground Pork
1 lb Spaghetti or Linguine, broken in half, cooked and tossed lightly with Olive Oil


2 cups Hot Kidney Beans
2 cups Chopped Onions
2 cups Grated Cheddar Cheese

In a large soup pot, combine all ingredients except the beef, pork, and spaghetti. Cover and bring the mixture to a boil.  Crumble the meat gradually into the pot and return the mixture to a boil. 

Reduce the heat and simmer for 1 - 2 hours, uncovered, until the chili has thickened. Discard the bay leaves. Serve in large flat soup bowls, ladled over the hot spaghetti; top with the beans, onions and shredded cheese to your liking.

Monday, October 29, 2012

Crock Pot Chipotle Chili

I can't believe we are almost at the end of Soup Month.  We've made some delicious soups and stews this month, and today for day 29 of Soup Month 2012, we have a bold and spicy Crock Pot Chipotle Chili.  This chili offers an amazing combination of flavors including fire-roasted tomatoes, black beans, chipotle powder, and the surprise ingredient, unsweetened cocoa.  I know cocoa is not a very common ingredient in most chili recipes, but it adds amazing depth and a deep rich color to this dish and just makes all of the other ingredients come together beautifully. 

For a little added convenience, this chili is made in the crock pot, and it can be prepared start to finish in about 3 hours. 

Everyone at our house enjoyed this chili fixed their own way. With pasta or without, with cheese or sour cream or both, or even without any garnish, this was an excellent chili.  With the robust flavor, plus veggies, black beans and tender bites of sirloin, this chili with surely be on the menu for our upcoming football parties.  Enjoy!!

1 can  Black Beans, rinsed and drained
1 15-oz can  Hunt's Fire Roasted Diced Tomatoes
1 cup  Water
1 tsp  Ground Cumin
1 tsp  Dried Oregano
1 TB  Smoky Chili Powder
1/2 tsp  Chipotle Powder
2 TB  Unsweetened Cocoa
1 TB  Olive Oil
1-1/2 lbs  Beef Sirloin, cut into 1/2-inch pieces
3 TB  Tomato Paste
1 small  Red Pepper, chopped
1 small  Green Pepper, chopped
1 medium  Onion, chopped
Salt and Pepper to Taste
1/3 to 1/4 cup  Cornmeal, as needed

In a large crock pot, add the black beans, tomatoes, water, cumin, oregano chili powder, chipotle powder, and cocoa.  Turn heat to HIGH and cook for 45 minutes.

While the chili begins to cook in the crock pot, you can saute the meat and vegetables.  Using a large skillet, heat olive oil over medium-high heat until shimmering.  Add the beef to the skillet and stir to quickly sear the outside of the meat;  cook for 5 minutes.  Add the tomato paste to the beef and stir to combine, then add the peppers and onion and saute the beef and vegetables for 5 minutes.

Add the beef and vegetables to the crock pot and continue to cook on HIGH for 60 minutes.  Stir the chili and add salt and pepper, if needed.  Add the cornmeal to the chili and stir to fully combine the cornmeal.  Turn heat setting to LOW and cook for 60 minutes longer. 

Ladle chili into bowls and serve with sour cream and grated cheddar cheese for a garnish.  This chili is also great served over cooked pasta.  Enjoy!!

Wednesday, October 24, 2012

Crock Pot Chili Mac with Beer

As we continue with day 24 of Soup Month 2012, we have for you a quick to prepare Crock Pot Chili that is great for your upcoming fall football parties.  The beef we used for this chili was a tender beef shoulder roast which is ideal for the crock pot.  The longer cooking time and low temperature slowly tenderizes the meat until each bite is moist and full of slow cooked flavor.  The addition of a good Oktoberfest Beer during the last 90 minutes of cook time adds a wonderful burst of flavor that blends nicely with the beef and spices.

Total prep and cook time for this chili is about 4 hours, so you could easily start this on Saturday morning and it will be ready for the afternoon kickoff.  Enjoy!!

1 1/2 lbs  Beef Shoulder Roast, trimmed of all fat and cut into 3/4-inch pieces
2 tsp  Olive Oil
1 small  Red Onion, chopped
2 TB  Minced Garlic
1 cup  Beef Broth
1 8 oz can  Tomato Sauce
2 tsp  Cumin
1/2 tsp  Dry Mustard
1 tsp  Chili Powder
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 can  Diced Green Chilies
1 bottle  Oktoberfest Beer
1-1/2 cups  Dry Dreamfield's Macaroni

Heat oil in a large skillet, add beef and brown for 3 minutes over medium-high heat, then add the onion and garlic to the beef.  Continue to cook for 5 minutes until the vegetables are tender.

Pout the beef and veggies into a 6-quart crock pot and add the remaining ingredients through the green chilies.  Cover and cook on HIGH for 2 hours.

Add the beer and macaroni to the crock pot, stir to combine and cook for 1-1/2 hours longer on LOW.

Serve with chopped onion, grated cheese and sour cream as toppings.  Serve 6 - 8.

Saturday, October 20, 2012

Pork and Black Bean Chili

October is just flying by and for day 20 of Soup Month 2012, we bring you a spicy, pepper-infused Pork and Black Bean Chili.  This chili incorporates the flavorful, but not-too-spicy poblano pepper with the much spicier chipotle pepper, which is actually a slowly smoked jalapeno.  Chipotles that are packed in adobo sauce combine very well with any type of beans, especially black beans, and are a great product to keep on hand in your pantry.  If you open a can of chipotle peppers, then use just one or two, spoon the remaining peppers and sauce into a glass jar, cover and refrigerate for up to a week.

This is also a very lean chili. By using pork loin there is very little fat, but just enough that the end result is a bowl of fork-tender pork, with a zesty sauce and a healthy serving of black beans.  It's also great for leftovers!

This recipe is pretty quick to put together, with prep time of only 15 minutes and cook time of just over an hour.  Serve with cornbread on the side and Enjoy!!

1 lb  Boneless Pork Loan Roast, trimmed and cut into bite-sized pieces
1 TB  Olive Oil
1 medium  Yellow Onion, chopped
1 large  Poblano Pepper, finely chopped
1/2 tsp  Chili Powder
1/2 tsp  Cumin
1 tsp  Salt
1/2 tsp  Black Pepper
1 1/4 cups  Beef Stock
1 14-oz can  Black Beans, drained and rinsed
1 14-oz can  Hunt's Fire-Roasted Diced Tomatoes
1  Chipotle Pepper in Adobo Sauce, chopped
2 tsp  Adobo Sauce
2 TB  Ground Cornmeal (to thicken chili, optional)

Heat olive oil in a soup pot over medium-high heat.  Add the pork, onion, and poblano pepper to the pot and stir to combine.  Sprinkle the chili powder, cumin, salt and pepper over the meat and veggies, stir and saute for about 8 minutes, or until the pork is no longer pink.

Add the beef stock, beans, tomatoes, chipotle pepper and adobo sauce to the pot, stir and reduce heat to medium-low.  Cover the pot and simmer for 45 minutes, stirring occasionally.

If a thicker consistency is preferred, add the cornmeal to the chili and stir.  Simmer for 15 minutes longer, until the cornmeal is fully cooked into the chili.  (Cornmeal can also be used if the chili is too spicy and you would like a more mild flavor.)

Garnish with a dollop of sour cream, if desired and serve.  Serves about 6.

Monday, October 15, 2012

White Chicken Chili

For day 15 of Soup Month 2012, we made a green chili-enhanced White Chicken Chili.  I've wanted to make a white chili for a long time, so I was excited to try this recipe.  I actually found the original recipe for this chili on the label of the Bush's Navy Beans.  The recipe sounded OK, but it need some  oomph.  Just a little more spices and flavoring would help it become something a bit more interesting, and we were very pleased with the results.

A white chili is usually made with chicken, although you could easily substitute turkey, and is a delicious alternative to a tomato-based chili.  The creamy sauce begins with chicken broth and green chilies, then a few basic spices are added, and finally the chicken is blended in.  (This is a great way to use up leftover chicken or turkey.)  Adding just a bit of cream at the end of the cooking time adds a silky texture to the chili.

This is a fairly mild chili but but by adding a swirl of Sriracha Sauce or grated Monterey Jack cheese you can easily adjust the spice level to your own preference.  My sous chef loved the Sriracha and my daughter loved the cheese, so everyone left the table happy.  This chili is definitely on our list of new favorites.

2 TB  Olive Oil
1 medium Onion, chopped
1 4-oz can  Chopped Green chilies
4 TB  Flour
2 tsp  Cumin
1 tsp  Garlic Powder
1 tsp  Salt
1/2 tsp  White Pepper
2 16-oz cans  Navy Beans
2 cups  Chicken Broth
2 cups  Chopped Cooked Chicken
3/4 cup  Cream
Shredded Monterey Jack Cheese for Garnish
Sriracha Sauce for Garnish

In a large soup pot, cook onion in olive oil for 5 minutes, or until tender.  Add chilies, flour, cumin, garlic powder, salt and white pepper, stir and cook for 3 minutes. 

Add beans and chicken broth, stir and bring mixture to a boil.  Reduce heat and simmer for 10 minutes or until thickened. 

Add the cooked chicken and cook 10 minutes until the chicken it hot. Add the cream to the chili and stir to combine.

 Garnish with grated Monterey Jack cheese or a swirl of spicy Sriracha Sauce.  Enjoy!!

Monday, October 1, 2012

Pork Harvest Chili

Today we begin Soup Month 2012, and what better way to launch this exciting month of 31 new soup, stew and chili recipes than with a beautiful Pork Harvest Chili.  The flavors are bold and spicy and although the ingredients might hold a few surprises, this chili is packed with healthy vegetables, lean pork and creamy navy beans.  And it is spicy!

One of the ingredients that may be a bit uncommon would be sweet potatoes.  Most people think sweet potatoes are only served "sweet" with cinnamon and nutmeg or honey or even those little marshmallows melted on top.  But sweet potatoes are also delicious when used as a savory ingredient.  They add a delicate touch to the chili and add an interesting layer of flavor that compliments the spices.  They also add a great deal of nutritional value to this very healthy meal.

Don't let the spicy flavor scare you away from trying this delicious chili.  To create a more mild batch, simply reduce the amounts of chili powder and cumin used in the recipe (adjustments for these are included below).  For a vegan-friendly chili, add an extra can of navy beans in place of the pork.  I hope you enjoy this chili as much as we did and welcome to Soup Month!!

1 TB  Canola Oil
1 medium Onion, chopped
1 medium Green Pepper, chopped
1 Carrot, peeled and chopped
1 Celery Stalk, chopped
1 TB  Minced Garlic
1 large Sweet Potato, peeled and chopped
1 1/2 lb  Boneless Pork Sirloin cut into 1/2-inch pieces
1 tsp  Salt
1 tsp  Ground Black Pepper
1 1/2 TB  Chili Powder (for a milder flavor start with 2 tsp)
2 tsp  Cumin  (use 1 tsp for a mild flavor)
1 tsp  Unsweetened Cocoa Powder
1 tsp  Dried Oregano
1 cup  Chicken Broth
1 14-oz can  Diced Tomatoes, do not drain
1 Chipotle Pepper in Adobo Sauce, diced
1 TB  Adobo Sauce
1 15-oz can  Navy Beans
Sour Cream or Greek Yogurt for Garnish

In a large soup pot heat oil over medium-high heat.  Add the onion, carrot, celery, garlic and sweet potato and cook about 10 minutes until vegetables are just tender.  Season the pork with salt and pepper and add the meat to the pot.  Cook until browned, stirring frequently,  about 5 minutes.

Add the chili powder, cumin, cocoa and oregano to the pot, stir and cook for 2 minutes.  Add the chicken stock and tomatoes with the juice to the pot, then add the chipotle pepper and adobo sauce.  Stir until combined, reduce heat to a simmer and cook for 60 - 90 minutes or until the pork is very tender. 

Add the navy beans, stir and cook for 5 minutes longer until beans are heated through.  Serve with a dollop of sour cream or a light Greek yogurt.  Enjoy!!

Monday, February 13, 2012

Smoky Chipotle Chili

Brr..It is a very cold day in Florida today!  Waking up to temperatures in the upper 20's is not the way I like to start my day.  The best way to combat these chilly days is with, what else, Chili!

My sous chef (hubby Al) and I wanted to create a new chili by combining all of our favorite chili ingredients but without tomatoes. Ugh!  It's always a dilemma when I want to cook a dish that traditionally contains tomatoes, but I need to leave them out due to my daughter's tomato allergy.  Although she is allergic to fresh tomatoes, she can eat processed tomatoes, such as tomato sauce or paste, so those are the ingredients I use to add just a little tomato goodness to a dish.  That was the case with this chili.

We decided we wanted to use both ground sirloin and ground pork.  Not sausage, but unseasoned fresh  ground pork.  By combining the meats with the usual onion, garlic and spices we had a good start, but what about beer?  Yep, one dark beer went into the pot along with a can of beef broth, but it needed something else, something with a spicy robust flavor.  Chipotle peppers!  Wow, these can be a little deadly if you are not used to the intense heat, but the flavor is amazing!  By pureeing the chipotles along with the juice in the can, we had a nice bowl of spicy pepper puree that we added just a tablespoon at a time to the chili until the heat balanced with the other flavors.  We ended up using about half of the can and saved the rest for another dish.  (You can increase or decrease the chipotle according to your preferred level of heat.)

The addition of cornmeal at the end is used to thicken the chili slightly, if needed.  If you like your chili with more liquid you can skip the cornmeal, but it does add just a slight touch of sweetness to balance out the heat.  Enjoy!!

1 TB  Olive Oil
1  Large Onion, diced
2 TB  Garlic, minced
1 3/4 lb  Ground Sirloin
1 1/4 lb  Ground Pork
1  7 oz can  Chipotle Peppers in Adobo Sauce
2 tsp  Kosher Salt
1 tsp  Fresh Ground Black Pepper
1  14 1/2 oz can  Beef Broth
1  12 oz  Bottle Dark Beer (we used Beck's Dark)
1 TB  Garlic Powder
1 1/2 tsp  Ground Cumin
1  4 oz can  Diced Green Chilies
1  14 oz can  Black Beans, drained and rinsed
1  15 oz can  Tomato Sauce
1/8 cup  Ground Yellow Cornmeal (optional, as needed)
Cubed or Grated Pepperjack or Cheddar Cheese for Garnish

In a large soup pot heat olive oil over medium heat.  Add onion and garlic and saute 4 minutes until tender.  Add the beef and pork, break meat apart into small pieces and brown.  When meat is fully browned, drain off the grease and turn heat to medium-low.

Using a small blender, puree the Chipotle peppers including the juice and place the mixture in a small glass bowl.  Set aside.

To the meat mixture add the salt, pepper, garlic powder, cumin and green chilies, stirring to combine.  Next add the beer, beef broth, black beans and tomato sauce and stir.  Add 2-3 tablespoons of the pureed Chipotle pepper mixture to the chili and taste.  (More of the pepper mixture can be added as desired, but about 1/2 of the puree resulted in a perfect spicy balance of heat and flavor.)

Reduce heat to low and simmer for 2-1/2 to 3 hours, stirring occasionally.  Serve with a sprinkle of cubed or grated pepperjack cheese on top and  Baked Corn Pudding on the side.

Friday, January 20, 2012

Crock Pot Chili

Back to Super Bowl Foods today, we have a super easy batch of Chili in the crock pot.  Serving a pot of chili for a party will save you a lot of time since the cooking is done before the guests arrive and will allow you to enjoy the party with your guests.

This is a more tomato-based chili than I have made in the past and I was not sure if my family would give this dish a thumbs up or not.  But, to my surprise, the kids liked this version even more.  It may have been the sweetness of the tomatoes or maybe the not-too-spicy seasonings, but this got rave reviews and, as a bonus, it saved me a lot of time by cooking with the crock pot!  The spice mixture makes enough for about 3 batches of chili so be sure to save the mix in an airtight container to use for your next batch of chili!  You can also make this dish with a little more of the spice mix if you like a more spicy chili.

As an extra bonus, this chili will also be great on top of Chili Hot Dogs!

Seasoning Mix
4 TB  Chili Powder
2 tsp  Ground Coriander
2 1/2 tsp  Ground Cumin
1 1/2 tsp  Garlic Powder
1 1/2 tsp  Onion Powder
1 tsp  Dried Oregano
1/2 tsp  Cayenne Pepper
1/2 tsp  Black Pepper

2 lbs  Lean Ground Beef
1 small Onion, finely minced
1 28-oz can  Crushed Tomatoes
1 15-oz can  Chili Beans in Medium Sauce

In a small bowl, mix together dry spices;  set aside.

In a large skillet, cook ground beef until cooked through and drain.  Add the onion and 3 teaspoons of the seasoning mix.

In the crock pot, add tomatoes, beans and 2 more teaspoons of the seasoning mix.  Stir to combine, then add the ground beef to the crock pot, stir again, and cook on LOW for 6 - 8 hours.

Crock Pot Chili for Hot Dogs

Cooking Bonus and Time-Saver!  The best thing about making chili, soups or stews is...leftovers! 

The Crock Pot Chili was so yummy on the hot dogs we wanted to add this picture.  By making chili one night you easily have dinner ready for another night.  Chili freezes well in freezer bags, just spoon chili into bags, lay flat in freezer and use within about 3 months.

NOTE:  If serving Chili Dogs for a party, use another crock pot filled about 1/3 deep with hot water to heat the hot dogs and then keep them warm during the party.

Wednesday, October 19, 2011

White Chicken Chili

For day #19 of Soup Month we bring you a yummy chicken chili with white beans.  This is my favorite kind of recipe since it's a great way to use leftover chicken or turkey.  If you make a roasted chicken for dinner, this soup is an easy choice for the following night.  If you want to save even more time, look for white beans in a jar, but simmering the beans in the chicken broth, garlic and onions will infuse them with a wonderful flavor that is worth the wait.

White beans, also called cannellini beans, are loaded with good things.  Just a 1/2 cup of beans are packed with 7 grams of protein, about 6 grams of fiber and only 110 calories.

1 lb  White Cannellini Beans, soaked overnight in water, drained
6 cups  Chicken Broth
3  Garlic Cloves, minced
2 medium  Onions, chopped (divided)
1 TB  Olive Oil
1 - 2  Serrano Pepper, minced
1 4-oz cans Chopped Green Chilies
2 tsp  Ground Cumin
1 1/2 tsp  Dried Oregano
1/4 tsp  Ground Cloves
1/4 tsp  Cayenne Pepper
4 cups  Diced Cooked Chicken (can also sub leftover turkey, great for after Thanksgiving)
3 cups  Grated Monterey Jack cheese

Combine beans, chicken broth, garlic and half of the chopped onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are tender, about 3 hours. Add additional water to the pot, if needed. 

In a skillet, sauté remaining onions and serrano pepper in olive oil until slightly tender. Add chilies and seasonings and mix thoroughly. Add this mixture to the soup pot and stir. Next, add chicken, cover and continue to simmer over low heat for about 1 hour. Check seasoning, and adjust as needed.

Serve topped with grated cheese. Garnish with chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.  Makes 8 generous servings.

Wednesday, October 5, 2011

Cashew Chili

Day #5 of Soup Month brings us an ultra-healthy chili with...No Meat!  I know, that will scare some people but give this chili a try and you will be pleasantly surprised how delicious a vegetarian-style meal can be.

This lean vegan chili is low in fat and calories and high in fiber and flavor.  Since this recipe makes a pretty large batch, make this on Sunday night and you will have several days of yummy, healthy and ready-to-eat chili fur lunch or dinner.  Better yet, share a bowl with a friend, co-worker or family member. They will be asking for more!  Enjoy!

16 oz Dried Small Red Beans (or use Red Kidney Beans)
5 cups Water
3 Bay Leaves
4 TB Olive Oil, divided
2 Medium Onions, 1/2-inch dice
4-6 cloves Garlic, chopped
2 Medium Green Peppers, 1/2-inch dice
2 cups Celery, 1/2-inch dice
2 TB Ground Cumin Seed
1 TB Ground Coriander
1 tsp Crushed Red Pepper
1 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Salt
1/2 tsp Black Pepper
3 cans (14.5 oz each) Diced Tomatoes
1-1/2 cup (1/4 lb) Roasted Unsalted Cashews
1 TB Red Wine Vinegar

Sort and soak beans: Sort beans and discard warped/discolored beans. Place beans in a large stockpot and cover with water, allowing an extra 2 inches of water above beans. Soak 4-6 hours or overnight.

When ready to cook: Drain beans and discard soaking water. Add beans and 5 cups fresh water to a medium stockpot. Heat on high 10 min, uncovered, until boiling. Skim as much foam as possible from surface. Add bay leaves; reduce heat to medium-low. Cover, tilted to vent steam. Cook 1 hour; and do not stir.

Heat 3 TB olive oil, onions, and garlic in large stockpot on medium-high for 2 min. Add peppers and celery; cook, stirring occasionally, about 8 min, until vegetables are tender.

Add remaining 1 TB oil, cumin, coriander, red pepper, basil, oregano, salt and pepper. Cook about 1 min, stirring. Add tomatoes; reduce heat to medium. Simmer 10 min, stirring occasionally. Remove from heat; set aside.

Check beans for tenderness; they should be completely tender (if not tender, cover completely; cook additional 15 min or as needed). Most of the water will be absorbed at this point. Remove and discard bay leaves. 

Add beans to stockpot with veggie/tomato mixture; stir. Return to medium heat, add cashews and red wine vinegar and simmer. Cover, tilted to vent steam. Cook 15 min, stirring occasionally.

Makes about 14 1-cup servings.

Saturday, October 1, 2011

Southwest Chicken Chili

This is a great recipe to start Soup Month 2011.  Just 30 more soups to go!!

The mild flavors of chicken and red and green peppers combined with the bold flavors of cumin, cayenne and black beans to deliver a wonderful Southwest taste to this chili.  Even better me, this soup is very colorful and the kids loved it, including the black beans! They loved the beans and the extra bit of spice was enjoyed by everyone. 

The best part of this recipe?  Start to finish, you can have this chili on the table in under 1 hour.

1/2 tsp  Kosher Salt
1/4 tsp  Fresh Ground Black Pepper
1/2 tsp  Chili Powder
1/8 tsp Cayenne Powder
1/2 tsp  Garlic Powder
1 tsp  Cumin Powder
1/4 tsp  Onion Powder
1-3/4 lbs  Boneless/Skinless Chicken Breasts, cut into 1/2 inch cubes
1 TB Canola Oil
1 TB  Minced Garlic
1/2 cup  Red Pepper, finely chopped
1/2 cup  Green Pepper, finely chopped
1 small Onion, finely chopped
1  14.5 oz can  Black Beans, drained and rinsed
1 cup  Frozen Corn
2 cups Low Sodium Chicken Broth
3 TB  Cornstarch
1/4 cup  Water
Shredded Monterey Jack Cheese, for garnish

In a small bowl, combine first 7 dry spices, salt, pepper, chili powder, cayenne, garlic powder, cumin, and onion powder.  Sprinkle the spice mixture over the cubed chicken and stir to evenly coat all pieces.  Set chicken aside.

Heat canola oil in a large soup pot over medium-high heat.  Add chicken pieces to the pot and lightly brown on all sides, stirring often.  Add garlic, red & green peppers and onion and saute until just softened, about 5 minutes.

Add black beans and corn and stir to combine;  cook 2 minutes, add the chicken broth and simmer 5 minutes longer.  In a small bowl combine cornstarch and water, add mixture to pot while stirring and cook an additional 1-2 minutes, until thickened.

Serve in soup bowls with a garnish of monterey jack cheese.  Enjoy!

Sunday, December 19, 2010

A Twist on Texas-Style Chili - No Beans, No Tomatoes

This is our version of classic Texas-style chili with a combination of both beef and pork, but no beans or tomatoes.  Due to a tomato allergy in the family, we have discovered that you can create an awesome pot of chili, full of spice and flavor, without a single tomato product.  This can be served over spaghetti or on its own. A handful of sharp cheddar cheese or chopped onion makes a great final touch. Enjoy!

3 to 3 1/2 pounds Beef Chuck or similar cut, cubed to 1/2 inch (we used bottom round for this batch)
1 pound  Pork Sausage
1 large  Onion, chopped
1/4 cup  Chopped Garlic
2 tsp  Kosher Salt
1 tsp  Freshly Ground Black Pepper
2 TB  Garlic Powder
1 TB  Onion Powder
3 TB  Ground Cumin
1 TB  Mexican Oregano
1/3 cup  Chili Powder
4 cups  Beef Broth
1 cup  Red Wine (or water, but the wine will tenderize a cheaper cut of meat and add great flavor)
2 - 3 TB  Yellow Cornmeal, optional

In a large soup pot, brown off the pork sausage and drain.  Add the onions and garlic to the sausage and saute for about 5 minutes until onions are softened, but not browned.
Add the beef, salt and pepper and cook uncovered, stirring often, until meat is not longer pink, about 10 - 15 minutes.
When meat is browned, add the remaining ingredients, except the cornmeal.  Bring mixture to a boil.
Reduce heat and simmer uncovered for 1-1/2 hours, adding additional water if the chili becomes too dry.
Taste to adjust the seasonings, and cook 30 minutes longer, until the meat is very tender.
If you like your chili thicker, sprinkle a few tablespoons of cornmeal into the chili, stirring constantly.  Simmer 5 - 10 minutes longer and serve.