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Whole Lotta Chili

Whole Lotta Chili
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Servings
6
Servings
6
Whole Lotta Chili
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the bacon and cook until it renders some fat and is just beginning to brown. Remove the bacon from the pan and drain on paper towels.
  2. Add the chicken and turkey sausage to the pot and cook until they are cooked through. Remove from the pan and set aside. Leave the drippings in the pan.
  3. Add the onions, garlic, cumin, coriander, and jalapeno to the pot and cook until the onions soften and everything smells wonderful.
  4. Add the tomato paste and stir to blend it in. Cook for about 5 minutes stirring occasionally.
  5. Add the chili sauce and stock along with the chili powders and oregano. Stir in the green and poblano chilis. Bring to a simmer and cook for 20 minutes to blend the flavors.
  6. Add the rinsed and drained beans to the pot and let everything simmer another 15 minutes.
  7. Increase the heat to a low boil. Shake the masa harina with a half cup of water in a jar until it is well blended. Stir the mixture into the chili and continue to stir until it thickens.
  8. Give it a taste and adjust the ingredients as needed. Serve.
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Chipotle Cheddar Soup with Broccoli and Corn

Chipotle Cheddar Soup with Broccoli and Corn
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Servings
4
Servings
4
Chipotle Cheddar Soup with Broccoli and Corn
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the onions, carrots, and garlic. Cook for 5 minutes or until the veggies are beginning to brown.
  2. Add 1/4 cup broth to the pot and stir scraping up any brown bits. Cook for a minute or so to reduce slightly.
  3. Add 3-1/2 cups of stock, the allspice, and chipotle powder to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 10 - 15 minutes.
  4. While the stock simmers, blanch the broccoli. Dump the broccoli into a pot of salted boiling water and cook for 2 minutes. Immediately remove the broccoli and submerge in a bowl of ice water. Drain well and set aside.
  5. Once the stock mixture starts smelling wonderful, add the evaporated milk and the buttermilk. Shake together the remaining 1/4 cup of stock and the flour. Slowly pour it into the soup stirring constantly. Continue to stir until it thickens.
  6. Add the broccoli, corn, Worcestershire Sauce and Chipotle Tabasco. Cook for several minutes.
  7. Over low heat, stir in the cheese, continuing to stir until it is melted. Give it a taste and adjust any seasoning. Serve.
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Chicken (or Turkey) Mole Chili

Chicken (or Turkey) Mole Chili
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This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Chicken (or Turkey) Mole Chili
Print Recipe
This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Remove stems and seeds from the chilies. Place in a large saucepan with the stock. Bring this to a boil, reduce the heat, and simmer for 20 to 30 minutes. The chilies should be very soft. Let the mixture cool slightly. Put the chilies in a food processor. Process until it is a somewhat smooth. Press through a sieve to remove the skin and strain into a glass container.
  2. To roast Poblano Chilies: Place chilies on an oiled broiler tray and broil a few inches from heat. Turn until all sides are evenly charred and the skin is beginning to blister. This will take 5-10 minutes depending on the heat of the broiler. Remove the chilies to a heatproof bowl or plate and cover tightly with plastic wrap. Let sit for 5 minutes or until the skin peels off easily. Remove stems and seeds and chop in 1/2 inch dice.
  3. Heat the oil in a soup pot over medium heat. Add the bacon and cook until it is well browned. Add the chicken (turkey) and cook over high heat until it is browned, about 8 minutes.
  4. Lower the heat to medium, and add the onion, garlic, and jalepeno to the pan and cook until they are softened, 5 minutes or so. Stir in the tomato paste and cook for a minute or two.
  5. Pour in the chili stock, tomatoes and all of the seasonings, except the Mexican chocolate. Simmer 20 -30 minutes to allow the flavors to blend and get well acquainted with each other.
  6. Add the chopped chocolate and stir until it is melted. Adjust the seasonings and serve. Pass Shredded cheese, sour cream, cilantro or minced red onions if desired.
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White Chicken Chili

White Chicken Chili
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Quick, easy, and not too spicy
Servings
4
Servings
4
White Chicken Chili
Print Recipe
Quick, easy, and not too spicy
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium high heat. Add 1 tablespoon olive oil and let it get hot. Add the bacon and chicken Sprinkle with the garlic & pepper seasoning and cook, stirring occasionally until the bacon and chicken are lightly browned, about 7 minutes. Remove from pot with a slotted spoon and drain on paper towels. Remove the drippings in the pan, but leave the brown bits
  2. Add the remaining tablespoon of olive oil to the pan. Add the onions and cook until they are translucent 5 minutes or so. Add the drained chilies and the garlic and continue to cook for another 3 or 4 minutes.
  3. Add the herbs and spices and cook for an additional minute or two. Add about 1/2 cup of the stock and stir to deglaze the pot. Return the bacon and chicken to the pot and add the rest of the stock and bring to a boil. Lower the heat and simmer 15 minutes.
  4. Add the drained beans and cook until heated through. If the chili seems a little thin, mix the masa harina with a little of the chili liquid and stir back into the pot. Simmer until the chili thickens slightly and everything is happily hot. Serve topped with the cheese and tortilla chips.
  5. To make Tortilla Chips: Heat oven to 350 degrees. Spray a large cookie sheet with olive oil cooking spray. Tear or cut 3-4 tortillas of your choice into strips. Lay in a single layer on the cooking sheet and spray with the olive oil cooking spray. Sprinkle lightly with coarse salt. Bake 10 - 12 minutes, turning half way through. The chips should be golden brown and crisp.
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