Mystery Ingredient: Beef Jerky

 

I love recipes with mystery ingredients. We call it a "guess the ingredient" kind of recipe. As you saw from the title, I already gave away the mystery ingredient for this recipe, but serve it for dinner and see if everyone can guess what the mystery ingredient is!

Original Jerky Chili

Ingredients:

2 medium yellow onions, diced and divided
2-4 jalapeno peppers, chopped
1 pound Oberto Original beef jerky, chopped
2 pounds chopped sirloin
3 tablespoons olive oil
3 tablespoons biscuit mix or flour
Worcestershire sauce, to taste
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons coriander
1 1/2 teaspoon ground ginger
2 teaspoons ground black pepper
3 teaspoons cinnamon sugar
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can tomato puree
2 (14-ounce) cans red kidney beans
1 (14-ounce) can pinto beans with jalapeno
1 (14-ounce) can black beans
1 (10-ounce) package frozen corn
Shredded smoked gouda
Shredded smoked white cheddar
Chopped cilantro
Lime wedges
Tortilla chips

Directions:

In the bowl of a food processor, pulse 1/2 cup onion and jalapeno peppers 2 to 5 times. Transfer to a bowl and set aside. Using the feed tube, gradually add small amounts of jerky and pulse to process. Set aside.

Preheat a slow cooker on low. In a cast-iron Dutch oven or large soup pot over medium heat, heat olive oil. In a medium bowl, combine chopped sirloin with biscuit mix or flour. Add to pot. As meat browns, add remaining onions. When softened, stir in onion-jalapeno mixture. Season to taste with Worcestershire. Reduce heat to simmer. Add spices and stir in tomatoes and puree. Add processed jerky.

Transfer mixture to slow cooker. Add beans and corn. Cook 6 to 8 hours, stirring occasionally. To serve, garnish with cheeses, cilantrol, lime, and tortilla chips, as desired.

Makes 10 to 12 servings.

Source: Oberto. I can't seem to find this online. I think my mom said she got the recipe out of a Costco recipe booklet or something like that. I really loved this chili recipe. I think you will too.

Another Winter, Another Chili Night

 

 

Well, we love our chili...and we love to have chili nights. Also, as is tradition for my mom, one kind of chili is never enough! Below are our newest chili additions!

 

Creamy White Chili

Ingredients:

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans Great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

Directions:

Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne papper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Source: Allrecipes.com, submitted by JELZA. You can find it here.

Notes: This was really good. Everything a white chicken chili should be.

Slow Cooker Spicy Pork Chili

Ingredients:

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
1 cup beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese and other favorite toppings, optional

Directions:

In a large skillet, cook pork in oil over medium-high heat for 5-6 minutes or until browned. Transfer pork and drippings to a 5-1t. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne, and pepper.

Cover and cook on low for 6-7 hours or until pork is tender. Stir in cilantro. Serve with cheese and other favorite toppings, if desired.

Yield: 6 servings.

Source: Taste of Home. You can find it here.

Notes: Oh, this was so, so good. One of the best--if not the best--of the night.

Sandy's Slow-Cooked Chili

Ingredients:

2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14 1/2 ounces each) stewed tomatoes, cut up, undrained
1 can (15 ounces) Ragu Homemade Style Pizza Sauce
1 can (4 ounces) chopped green chiles
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Yield: 14 servings.

Source: Taste of Home. You can find it here.

Notes: This was really good too. We didn't feel that it was a chili that was out of the ordinary...just great homey comfort food.

My Husband's Kind of Chili

My husband prefers his chili to have huge chunks of meat in it--not ground meat--cubed. So, if you or someone you love feels the same way, this chili recipe is for you!

Tex-Mex Chili Recipe

Ingredients:

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
2 cans (14 1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 cups salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Shredded cheese, minced fresh cilantro, and other favorite chili toppings

Directions:

In a large skillet, brown beef in oil in batches. Add garlic, cook 1 minute longer. Transfer to a 6-qt. slow cooker.

Stir in the beans, tomato sauce, tomatoes, tomato paste, salsa verde, and seasonings. Cover and cook on low for 6-8 hours, or until meat is tender. Garnish each serving with cheese, cilantro, and other favorite chili toppings.

Yield: 12 servings (1 1/3 cups each)

Source: This has been modified from a recipe I found on Taste of Home. You can find the original recipe here.

Notes: So, let me explain the changes I made. The original recipe called for 3 (15 oz) cans of tomato sauce and a cup of water. I felt like this made the chili far too soupy and way too tomato saucey for my tastes. The recipe also only called for one can of diced tomatoes. I increased it to two cans of diced tomatoes (to keep the tomato flavor, but also to make it chunkier). It also only called for 3/4 cup of salsa verde and 1/2 teaspoon of ground cumin.

In order to get this chili just the way I wanted it, I used only 1 can of tomato sauce, increased the diced tomatoes, omitted the water, and in its place, I increased the salsa verde (still enough liquid, but much more flavor). I also increased the cumin because I really like cumin and felt that 1/2 teaspoon wasn't enough.

You can tailor the heat to your own tastes by choosing mild, medium, or hot chili seasoning. The first time, I made it with hot chili seasoning (without the other changes I incorporated later). The second time, I used medium. Personally, I preferred the medium. I felt like there was just the right amount of heat and I preferred the flavor when I used the medium chili seasoning.

With the changes I made, I felt like this chili turned out perfect for our tastes. In fact, I might even add an extra can of kidney beans in the future just to make it a little chunkier and help it stretch a little farther. This also made fantastic leftovers. Yummy!

Dee-licious!

 

This has to be one of my most favorite white chicken chili recipes I have ever found. This is really flavorful. Use tamed bottled jalapeno slices if you want less heat.

Green Chile Chicken Chili

Ingredients:

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chilies
2 jars (16 ounces each0 salsa verde
2 cans (15 1/2 ounces each) navy beans, rinsed and drained
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
Optional toppings: shredded Colby-Monterey Jack cheese, sour cream, and crushed tortilla chips

Directions:

Place the chicken, onions, peppers, jalapenos and chilies in a 5- or 6- qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. stir in the beans, sour cream, and cilatnro; heat through. Serve with toppings of your choice.

Yield: 10 servings (3 1/2 quarts).

Nutrition facts: 1 1/3 cups equals 320 calories.

Source: Taste of Home. You can find it here.

Notes: I wouldn't change a thing. If you want it spicy, use untamed bottled jalapenos. If you want it a little more mellow, use tamed bottled jalapenos. Yummy! Good stuff!

Thanks Again, Grandma

Well, I thought I had all of my Grandma Salazar's recipes, but thanks to my aunt, I now have another one. Once again, it has been proven to me that my grandma definitely knew her way around the kitchen. This is a recipe worth keeping.

Grandma Salazar's Pork Chili

Ingredients:

2 tablespoons vegetable oil
3-5 garlic cloves, minced
1 medium red onion, diced
3-5 pounds cubed pork
1 tablespoon oregano
2 tablespoons cumin
2 tablespoons chili powder
2-3 cans diced green chiles
2 cans (14.5 oz) stewed tomatoes
Salt and pepper, to taste

Directions:

Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Add minced garlic and diced red onion. Saute until fragrant. Remove garlic/onion mixture and set aside.

Add 1 tablespoon vegetable oil to pan and add cubed pork to brown. When the pork is browned, add the garlic-onion mixture back into the pan and add the oregano, cumin, and chili powder. Stir to combine.

After stirring the mixture, add diced green chiles and stewed tomatoes. Simmer for a minimum of two hours, or until you can't resist it any longer!

Source: One of my grandma's recipes received thanks to my aunt Jana.

We Do This a Lot

  

What would a fall/winter Sunday evening be like without a chili night? We have to have at least one every season...sometimes up to three or four! Oh, and always new chili recipes. Very few repeats in our family! Here are our most recent chili findings.

Killer Chili

Ingredients:

1 (1 pound) package bacon

3 pounds ground beef

4 cloves garlic, minced

2 cups red wine (or beef broth, which is what we used)

3 (28 ounce) cans diced tomatoes

2 (14 ounce) cans tomato sauce

2 teaspoons vegetable oil

3 green bell peppers, chopped

4 stalks celery, chopped

2 onions, chopped

2 (19 ounce) cans kidney beans, rinsed and drained

2 (19 ounce) cans white beans, rinsed and drained

1 (19 ounce) can black beans, rinsed and drained

6 tablespoons chili powder

1/4 cup brown sugar

1/4 cup ground cumin

3 tablespoons paprika

2 tablespoons Italian seasoning

2 tablespoons distilled white vinegar

2 tablespoons dried basil

2 tablespoons dried minced onion

3 tablespoons dried parsley

2 tablespoons crushed red pepper flakes

4 teaspoons dried oregano

12 dashed hot pepper sauce (such as Tabasco)

Salt and ground black pepper, to taste 

Favorite chili toppings, such as cilantro, shredded cheese, diced avocado etc.

Directions:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.

Heat a large stock popt over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine (or beef broth), diced tomatoes, and tomato sauce.

Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near bowl. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

Serves 25.

Source: Allrecipes.com, submitted by hoeguy. You can find it here.

Chiliville Chili

Ingredients:

1 pound Johnsonville Italian ground mild, sweet, or hot Italian sausage

1 pound ground beef

1 medium onion, chopped

3 celery ribs, chopped

3 garlic cloves, minced

3 (14.5 ounce) cans diced tomatoes with green peppers and onions

2 (16 ounce) cans kidney beans, rinsed and drained

1 (14.5 ounce) can beef broth

1 (6 ounce) can tomato paste

2 tablespoons brown sugar

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

2 teaspoons ground cumin

1/2 teaspoon crushed red pepper flakes

Shredded Cheddar cheese, optional

Directions:

In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain. Add the onion, celery, and garlic. Cook and stir for 5 minutes or until tender. Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin, and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Sprinkle with cheese, if you like, and serve immediately.

Serves 10.

Source: Allrecipes.com, submitted by The Kitchen at Johnsonville Sausage. You can find it here.

Notes: This was great. Spicier than the other chili, in my opinion. Feel free to top it with and of your favorite chili toppings.

Oh, and don't forget to serve your favorite chili with some cornbread muffins (mini ones for the kiddies too!).

Brrr! It's a Chili Day

 

There is nothing like snow on the ground outside to make a nice bowl of chili sound like the perfect meal!

Here are three new fantastic chili recipes that we found.

Boilermaker Tailgate Chili

Ingredients:

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer (or beef broth)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips, such as Fritos, for topping, optional
1 (8 ounce) package shredded Cheddar cheese, for topping

Directions:

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add the onion, celery, green, and red bell peppers, chile peppers, bacon bits, bouillon, and beer (or beef broth). Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder, if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Source: Allrecipes.com, submitted by MIGHTYPURDUE22. You can find the recipe here. Currently over 3,100 reviews and rated 5 stars.

Notes: This was good stuff. That is all that needs to be said! Oh, and how is that for an ingredients list!?

Amazing Hawaiian Chicken Chili

Ingredients:

2 pounds skinless, boneless chicken breast halves
1 cup barbecue sauce
2 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, minced
1 large roasted red pepper, chopped
1 (6 ounce) can tomato paste
3 tablespoons chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon ground ginger
1 tablespoon vanilla extract
1/2 teaspoon white sugar
1 (20 ounce) can pineapple chunks (though I suggest tidbits)
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans
1 (28 ounce) can chopped tomatoes, drained
1 (24 ounce) jar chipotle salsa
Salt and pepper, to taste

Directions:

Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.

Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chikcne until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.

Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.

Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it beging to bubble, about 20 minutes. Turn the slow cooker to lowLow and cook for 1 additional hour.

Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

Source: Allrecipes.com, submitted by Jessica and Antonia. You can find it here.

Notes: The only thing I would change is to use pineapple tidbits instead of pineapple chunks. I felt that the pineapple chunks were too large for your spoon when eating the chili. Other than that, this was great. I loved the sweet and spicy combination.

Natalie Holbrook's Slow-Burn Chipotle Chili

Ingredients:

1 pound ground beef
1 pound ground sausage
1 cup diced onion
1 cup diced green pepper
1 cup diced celery
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, with liquid
1 (15 oz) can pinto beans, drained
1 (14 oz) can diced tomatoes, with juice
1 (6 oz) can tomato paste
1 cup tomato sauce
2 tablespoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon chipotle-flavored Tabasco sauce, or more to taste
Salt, to taste
Brown sugar, to taste
Water, optional

Directions:

Brown the ground beef and Italian sausage together. Drain.

Place all ingredients in slow cooker and cook on low for 8-12 hours. Adjust seasoning, sweetness, and thickness as desired with salt, brown sugar, and water.

Source: This came from my friend, Natalie Holbrook, who lives in my ward and neighborhood. She submitted this to our ward chili cook-off. She and her friends also have a food blog of their own. You should check it out! You can find more of her yummy recipes on her blog: Cookbook Junkies.

Notes: This is good stuff! Definitely crave-worthy! Probably one of the best chili recipes I have ever, ever tried. Oh, I could go for a bowl of this right now. I added 1/2 cup of brown sugar, and no water (because I wanted thick chili). Good stuff!

A Tale of Two Chilies

Yep, it's here. Chili weather. But the same chili won't fit every mood. Sometimes you want something a little different, a little out there. Other times, you want something smooth, hot and smoky. Well, here's one of each! Chili for the best of times, for the worst of times....

BEEF & BACON CHILI

3/4 lb. bacon, crisp and crumbled

1 1/2 lb. Angus hamburger

1 1/2 c. onion, coarsely chopped

1 large green pepper, chopped

1 Tbsp. Worcestershire

28 oz. can diced tomatoes, undrained

15 oz. can pinto beans, undrained

2 c. Pace Picante Sauce (mild, med, hot: your choice)

1 Tbsp. chili powder

2 tsp. cumin

1 tsp. salt

1 Tbsp. Hickory Liquid Smoke

Optional Toppings: Sour cream, chopped onion, shredded cheese (your choice), picante sauce, crumbled bacon

In a large sauce pan, cook bacon over medium heat until crisp. Drain on paper towel. Pour off all but about 1 tablespoon of the bacon drippings. In drippings, add onion and green pepper. Cook until lightly browned. then add hamburger and cook until browned. Drain. Add Worcestershire to beef mixture and simmer 2 minutes. Add bacon, tomatoes, beans, picante, spices and mix well. Then add liquid smoke and bring to a boil. Reduce heat, cover and simmer 20 minutes. Spoon into bowls and top as desired. Makes 8 one cup servings.

(This recipe came from 13th Ward Cookbook, Glade Tanner)

Cooks note: The liquid smoke gives this a rich flavor. Yes, 1 tablespoon of chili powder is what is called for and it's not too much. I double or even triple this when it's for our crowd. Thanks, Glade. Anything that has bacon in it has got to be good.

SLOW COOKER CHILI MOLE

1 lb. lean (at least 80%) ground beef

1 medium onion, chopped (1/2 c.)

1 package (1.25 oz.) Tex Mex chili seasoning mix (or any brand if this is not available)

1 can (28 oz.) diced tomatoes, undrained

1 can (28 oz. ) crushed tomatoes, undrained

1 can (15 oz. ) spicy chili beans, undrained

1 oz. unsweetened baking chocolate, coarsely chopped (or a bit more if desired)

1. In a 10" skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. Spray 4 to 5 qt slow cooker with cooking spray. In cooker, mix beef mixture and remaining ingredients.

3. Cover; cook on Low setting 4 to 6 hours. Stir well before serving.

Cooks note: This came from the Betty Crocker website. BC knows how to do everything well. This is a comforting and rich chili. It reheats really, really well. You can find it here.

No Longer Chilly (Chili) Outside

A few months ago I ran across an article with lots of chili recipes that looked pretty tasty. Unfortunately, it never seemed the right time to try them out. And unlike soup, you really can't have chili when it's not cold. I mean, can you?

Then it snowed last week while I was planning my menu. A lot. Perfect. No better time to try out a new chili recipe with 4 inches of fresh snow on the ground. Or even two or three! However, by the time the destined night to have my 'chili bar' rolled around, it was almost 70 degrees outside. Gotta love Utah weather!

It just didn't have the same feel, you know. Nevertheless, I found three very good, very different recipes to share with you.

This first recipe was the most mild. I left the onions out (nod to Emily). Also, I forgot and bought boneless meat so I skipped the pulling-it-off-of-the-bone step. However, I think it would be even more flavorful cooking it on the bone first. Nothing beats the taste of slow cooked chicken on the bone. The recipe is from BettyCrocker.com



Slow Cooker White Chicken Chili

Ingredients:

6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce (may be increased to 1/2 t. for more kick)
2 cans (15 -16 oz. each) great northern beans, drained, rinsed
1 can (11 oz.) Green giant Niblest white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Directions:

Remove excess fat from chicken. In 3 1/2 to 4 qt slow cooker, mix onion, garlic, broth, cumin, orgeano, salt and pepper sauce. Add chicken

Cover; cook on low heat setting 4 to 5 hours.

Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

Makes 8 servings


This next one was really flavorful and more robust. I couldn't find smoked chorizo sausage so mine didn't match the picture on the bettycrocker.com website. I just bought regular chorizo and it was one of the strangest cooking experiences I've had. The sausage instantly lost all of it's shaped and turned into soup. Nevertheless, it turned out well. I would love to hunt down the smoked chorizo and I think it would be even better. Oh, and I didn't use the wine. Although I have heard that for a good wine flavor to use 1/2 c. dark grape juice and 1/2 c. rice vinegar. I've done that before in other recipes and it works well.

Hot and Spicy Chorizo Chili

Ingredients:

1 can. (28 oz) Muir Glen organic whole peeled tomatoes, undrained
3 chipotle chiles in adobo sauce (from 7 oz. can)
2 lb. smoked chorizo sausage, sliced
3 large onions, chopped (3 cups..I only used about 1/2 this)
3 tablespoons finely chopped garlic
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
2 teaspoons kosher salt
1/2 to 1 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground coriander
1 3/4 c. Progresso chicken broth
1 can 12 oz. lemon-lime cabonated beverage
1/2 c. dry red wine or additional chicken broth
1/2 c. water
3 cans (15 oz each) Progresso black beans, drained, rinsed
1 oz. unsweetened baking chocolate, chopped
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 container (8 oz.) sour cream

Directions:

In food processor or blender, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.

Heat 5 quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.

Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.

Stir in lime juice and cilantro. Serve with sour cream.

Note: You can use one can of black beans and one can of kidney if you prefer the difference in textures and color.

Makes 10 servings ( 1 1/2 c. each)


This next one was almost more of a soup but I liked it a lot. I would definitely increase the buffalo sauce as it was a little tame for me. Bettycrocker.com strikes again.



Slow Cooker Buffalo Chicken Chili

Ingredients:

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz. ) Muir glen organic diced tomatoes, undrained
1 can (15 oz.) Progresso black beans, drained, rinsed
1 cup Progresso chicken broth
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar)
Crumbled bleu cheese, if desired

Directions:

Spray 5 to 6 quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese.

Cover; cook on Low heat setting 8 to 10 hours.

Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Makes 6 servings (1 1/2 c. each)


Finally, the night I made the Buffalo Chicken Chili I made corn bread from a mix. But the night of the two chili choice; I made these biscuits.. They were a big hit. But for some reason they really went soggy the next day. Not quite sure why. I stored them in a ziploc bag and they might be better in a brown bag. This also came from bettycrocker.com The recipe could easily be halved. (Note made by another Foodie Family contributor: these biscuits were included last year on the blog. In that blog post, the big batch and the regular batch recipes were included if you don't want to have 40-48 biscuits on your hands! You can view the regular recipe here.)



Big Batch Cheese-Garlic Biscuits

Ingredients:

8 cups Original Bisquick mix
2 2/3 c. milk (I used some fat free 1/2 and 1/2 because I like the texture it gives biscuits)
2 cups shredded Cheddar cheese (8 oz.)
1 cup butter or margarine, melted
1 teaspoon garlic powder

Directions:

Heat oven to 450. In 3 1/2 to 4 quart bowl, stir Bisquick mix, milk and cheese until soft dough forms; beat 30 seconds.

On ungreased cooked cookie sheets, drop dough by 40 to 48 spoonfuls about 2 inches apart.

Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter and garlic powder; brush on warm biscuits before removing from cookie sheets. Serve warm.

40-48 biscuits

Happy Cinco de Octobre!

Who says you can only celebrate the tastiness of Mexican food on Cinco de Mayo? In my opinion, Italian and Mexican food are the easiest to replicate at home. Foods like Thai and Indian are often better/easier at restaurants because of the sheer number of ingredients and the time involved that it takes to create such feasts. However, Mexican food can be just as yummy and comforting at home as at a restaurant.

Now, as the two previous blog posts mentioned, we are now entering soup weather. So, I am including a recipe for white chicken chili (pictured above). I'm including the original recipe (which I found to be a little too bland for my tastes) as well as my adapted recipe (which is much more flavorful, and therefore satisfying). I'm also including a recipe for chicken chalupas (basically, enchiladas) that my family got from our next door neighbor. They aren't low-fat or low-calorie, by any means, but my oh my, they are tasty! I apologize that I don't have a picture of the chalupas. I made them for a family dinner and they got gobbled up before I could get a snapshot.

White Chili (Original Recipe)

This dish uses hot pepper sauce made from jalapenos; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching.

Ingredients:

2 teaspoons canola oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
2 cups fat-free, less sodium chicken broth
5 teaspoons green hot pepper sauce (such as Tabasco)
1/2 teaspoon kosher salt
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons stone-ground cornmeal
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup plain fat-free yogurt
2 tablespoons thinly sliced green onions (about 1)
Lime wedges (optional)

Directions:

Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

Yield: 6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)

Nutrition information: 198 calories, 4.1 g fat, 1.6 mg iron, 56 mg cholesterol, 63 mg calcium, 14.3 g carbohydrate, 456 mg sodium, 24.8 g protein, 3 g fiber.

Source: Cooking Light, September 2008

  
White Chili (My Version)

1 tablespoon canola or olive oil
1 1/2 cups chopped onion (about 1 large)
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chili powder
1 jalapeno pepper, minced (ribbed and seeded, if you prefer less heat)
6 cups fat-free, less-sodium chicken broth (about 3 cans)
5-10 teaspoons green hot pepper sauce, to taste (such as Tabasco)
2 lbs skinless, boneless chicken breasts, diced
5 tablespoons stone-ground cornmeal (heaping tablespoons, if you want to make the chili even thicker)
1 (4 oz) can diced green chiles
2-4 tablespoons lime juice (fresh or bottled), to your taste
3 (19-ounce) cans cannellini beans or other white beans--2 cans rinsed and drained, 1 can blended in a blender, undrained
1/2 cup plain fat-free yogurt or fat-free or low fat sour cream
2 tablespoons thinly sliced green onions (about 1), optional
Lime wedges, optional
Cilantro, chopped, optional
Favorite shredded cheese, optional

Directions:

Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add salt, cumin, chili powder, and minced jalapeno and stir just until fragrant (30 seconds to one minute). Add broth, hot pepper sauce and diced chicken to the pan. Bring to a low boil and continue until chicken is cooked through (about 15-20 minutes).

Reduce heat to low and add cornmeal, diced green chiles, lime juice, and beans (whole and blended) to broth mixture, stirring well. Simmer for 15 minutes (or until the cornmeal has thickened the chili and the beans are heated through).

Top each serving with the toppings of your choice (yogurt or sour cream, green onions, cilantro, lime wedges, cheese, etc.)

Notes: Obviously, my recipe makes a lot more soup (I like to have a lot of leftovers). Also, my version isn't as low calorie with the addition of more chicken and beans. Additionally, there is no reason to cook the chicken and then pull it out, cut it, and then return it to the chili. Adding diced uncooked chicken to the broth and allowing it to cook that way, adds more flavor and cuts out unnecessary steps. This version is much, much more flavorful. I love it and I hope you will too.


Carol Todd's Chicken Chalupas

Ingredients:

1 dozen flour tortillas
1/2 cup chicken broth (liquid from poaching the chicken breasts)
2 cans cream of chicken soup
4 green onions, chopped
1 pint sour cream
1 lb grated Monterey Jack cheese
1 lb grated Cheddar cheese
4 chicken breasts, cooked and cubed (poached in water--reserve water)
1 (4 oz) can chopped green chilis
1 small can sliced black olives

Directions:

Allow tortillas to come to room temperature so they will roll more easily.

Boil chicken breasts, and set aside 1/2 cup broth. Cool, de-bone, and cube chicken.

In separate bowl, mix together: soup, green chiles, green onions, sour cream, olives, and Monterey Jack cheese ONLY. Take 2 cups of this mixture and add to cubed chicken for filling.

Put generous portion in each tortilla dn roll up. Set in greased pan (9x13). After tortillas are filled, add the reserved broth to soup mixture without chicken and stir together, then pour over filled and rolled tortillas. Sprinkle grated Cheddar cheese over top.

Bake at 350 degrees for 40-50 minutes.

Notes: This recipe calls for A LOT of cheese. That's one of the things that makes it so scrumptious. You probably shouldn't have this main dish more than once or twice a year as a result! I haven't done this and I'll have to try it, but I think if half the cheese was used (1/2 pound of Monterey Jack and 1/2 pound of Cheddar), low-fat sour cream, and 98% fat free cream of chicken soup were used instead, it would still be yummy, but it would cut down on the calories and fat significantly. Also, if you have picky eaters, you can omit the green onions and olives in the filling and instead serve them on the top for those who do like them. Finally, I used boneless, skinless chicken breasts instead of bone-in chicken breasts and it still tasted great! Oh, and this is also a freezer friendly dish. Rather than cooking it, freeze it in an aluminum or freezer friendly casserole dish and cover it with aluminum foil (don't forget to label and date it!). When you are ready to cook it, either defrost it in the fridge overnight or place it frozen in the preheated oven (still covered with foil) and bake for 40-50 minutes. Then, remove the foil and continue to cook for an additional 25-35 minutes, or until the chalupas are hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

Chicken Chili--Slow Cooker Style!

I love slow cookers. I love the ease of preparation and clean up. The main reason I love slow cookers these days is because I have a one year old little boy who HATES it when I cook. He feels left out because he knows something is going on up there on the counter and stove and he gets frustrated that he can't see what is happening. My husband is getting his MBA in business right now, so he is gone a lot of nights. As a result, he can't watch my little guy while I cook. We live with his parents, and I cook three nights a week for my in-laws.

So, I find myself doing dinner preparation around my son's naptimes. Slow cooker dinners are perfect for this because I can put everything in the slow cooker at about 10 a.m. when he goes down for his first nap.

I know it's getting warmer, so it's not really soup or chili weather anymore, but I discovered two very good chicken chili recipes this past winter that I would like to share.

Oh, and before I share the recipes, let me just say that if you have never used Reynold's Slow Cooker Liners, you SHOULD! They are great. They make clean up soooo much easier. Previously, the drawback to slow cookers was that it would be easy dinner prep, but then you would have a crusty, juicy slow cooker to clean up. The great thing about these liners is that you just pull them out and throw them away. You only really have to wipe out your slow cooker--if even that.

Slow Cooker Chicken Enchilada Chili (pictured above)

Ingredients:

1 pound boneless, skinless chicken thighs
1 medium onion, chopped (about ½ cup)
1 medium yellow or green bell pepper, chopped (about 1 cup)
2 cans (14.5 oz each) stewed Mexican-style tomatoes (or stewed tomatoes with garlic and onion), undrained
2 cans (15-16 oz each) chili beans in sauce (mild, medium, or hot, to your taste), undrained
1 can (10 ounces) enchilada sauce
1/3 cup sour cream
2 tablespoons chopped fresh cilantro

Directions:

Spray 4-5 quart slow cooker with cooking spray (or use a Reynold's Slow Cooker Liner). Mix all ingredients except sour cream and cilantro in slow cooker.

Cover and cook on low heat setting 7-8 hours.

Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Makes 6 servings (1 2/3 cups per serving)

Nutrition information: Calories: 370, Fat: 11g, Cholesterol: 65mg, Sodium: 1690mg; Carbohydrate: 38g, Dietary Fiber: 8g, Sugars: 14g, Protein: 30g. Exchanges: 2 starch, 0 other carbohydrate, 2 vegetable, 3 very lean meat.

Source: Betty Crocker website. You can find it here.

Notes: I found that only 1 lb. of chicken thighs wasn't quite enough. I added an entire 2.5 lb. bag of frozen boneless, skinless chicken thighs and it was just right! I also added a second bell pepper to make the soup go a little farther too. I also added a little shredded cheddar cheese too, because what chili isn't great with a little cheese on top? But if you want to save the calories, this chili is still fantastic without the cheese.


Slow Cooker Red and White Chili

Ingredients:

1Reynolds Slow Cooker Liner
6 cups cubed cooked chicken or turkey
2 cans (15.5 oz. each) navy beans, drained
1 cup chicken broth
1 large onion, chopped
1 large red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon each salt and cayenne pepper

Directions:

Open slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Place all ingredients in the slow cooker liner; stir gently to mix. Place lid on slow cooker.

Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until hot and sauce thickens slightly.

Carefully remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Number of Servings: 6-8

Source: I originally found this recipe in the insert of free recipes provided when you buy a box of Reynold's Slow Cooker Liners. They have more recipes on their website. You can find the recipe here.