February 11th, 2010 by alice
Tags: Chicken, Chili, Corn
INGREDIENTS
- 1teaspoonolive oil
- 1mediumonion, diced
- 1mediumyellow bell pepper, chopped
- 1tablespoon mincedfresh jalapeno peppers
- 1 1/2teaspoonsground cumin
- 1 (15 ounce)cancream-style corn
- 1 (7 ounce)can dicedmild green chilies
- 2cupswhole milk
- 1 (15 ounce)cannavy beans, rinsed and drained
- 2cups shreddedcooked chicken
- salt and pepper
- 1 1/2cups shreddedsharp white cheddar cheese(4 1/2 oz.)
DIRECTIONS
- In large pan, combine oil onion, bell pepper, and jalapeno. Stir often over high heat until onions are limp, 3-4 minutes.
- Add cumin, corn, green chiles, milk, and beans.
- Bring to a boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes.
- Stir in chicken. Season with salt and pepper.
- Stir in cheese and serve immediately.
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January 2nd, 2010 by alice
Tags: Chicken, Chili, Green, Lean
INGREDIENTS
- 8 (6 inch)corn tortillas, divided
- 2teaspoonsvegetable oil, divided
- 1lbboneless skinless chicken breasts, cut into 3/4 inch pieces
- 1teaspoonground cumin
- 1cup choppedpoblano peppers(1-2 medium)
- 1/2cup choppedonions
- 1garlic clove, finely minced
- 2 (14 ounce)cansreduced-fat chicken broth
- 2 (15 ounce)canspinto beans, drained and rinsed
- 1 1/4cupssalsa verde(green salsa)or1 (10ounce)cangreen enchilada sauce
- 2tablespoons mincedcilantro
DIRECTIONS
- Preheat oven to 400°F.
- Cut 4 tortillas in half and stack them one on top of the other.Cut into 1/2-inchstrips & toss with 1 teaspoon oil.
- Spread tortilla strips in a single layer in a baking pan.Bake 10-12 minutes or until crisp, stirring once.Remove from oven and set aside.
- Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method.Set aside. (Cook’s note – I opted to just finely chop the tortillas rather than grating).
- Toss chicken pieces with cumin.
- Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
- Add poblano peppers, onion and garlic to pan.Cook and stir 3 minutes.
- Stir in chicken, broth, beans, salsa and grated tortillas.
- Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
- Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
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December 31st, 2009 by alice
Tags: Chili, Superbowl
INGREDIENTS
- 2lbsground beef
- 2tablespoonsolive oil
- 2onions, chopped
- 4garlic cloves, minced
- 1 (28 ounce)cantomato sauce
- 3tablespoonstomato paste
- 1 (14 ounce)canRotel tomatoes & chilies
- 2teaspoonscumin
- 2teaspoonscoriander
- 2teaspoonscayenne pepper
- 2teaspoonspaprika
- 4teaspoonschili powder
- 2teaspoonssalt
- 1 (14 ounce)cankidney beans
- 1 (14 ounce)canpinto beans
DIRECTIONS
- Heat the olive oil in a large saucepan and cook the onion and garlic until soft.
- Add the ground beef and saute until brown.
- Add all the spices and cook for a couple of minutes before adding the rest of the ingredients.
- Simmer over low heat for 1 1/2 hours.
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December 23rd, 2009 by alice
Tags: Best, Chili, Homemade
INGREDIENTS
- 4lbsground beef
- 2largeonions, diced
- 4teaspoonschili powder
- 1teaspoon crusheddried red pepper flakes(to taste)
- 2teaspoonsdried oregano
- 2teaspoonsground cumin
- 2teaspoonspaprika
- 3teaspoonsgarlic powder
- 1 (15 ounce)cantomato sauce
- 1 (29 ounce)cantomato sauce
- 2 (15 ounce)canskidney beans
- 3tablespoonsall-purpose flour
- 2tablespoonsvinegar
DIRECTIONS
- In a large Dutch over or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain.
- Stir in spices and both cans of tomato sauce and kidney beans.
- Simmer, uncovered, for 1 hour, stirring occasionally.
- Combine flour and vinegar; stir into chili.
- Simmer another 15 minutes or until thickened.
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October 12th, 2009 by alice
Tags: Carne, Chili, Con, Famous
INGREDIENTS
- 1lbground buffalo meator ground beef
- 4-6slicesbacon, cut into 1/2 in. chunks
- 1tablespoonolive oil
- 3carrots, chopped
- 1largesweet onion, chopped
- 1headgarlic, minced
- 1 (15 ounce)canpinto beans
- 1 (15 ounce)candiced tomatoes
- 2teaspoonschili powder(or more)
- 1bay leaf
- 1teaspoonsalt(or more)
- 1dashground cayenne pepper(or more)
- 1teaspoonoregano
- shreddedcheese (optional)
DIRECTIONS
- Heat oil on medium high in pot.
- Cook bacon 2 mins, stirring often.
- Add carrots and onion, cook until almost done.
- Add garlic, cook 1 minute.
- Add meat, season with salt, cook until browned.
- Stir in beans, tomatoes, chili powder, bay leaf, cayenne, oregano- bring to boil.
- Turn down to low.
- Cover and simmer at least an hour, stirring occasionally (The longer it cooks the thicker it gets and better it tastes).
- Season to taste.
- (Serve with shredded cheese on top and cornbread on the side).
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