It's Mouthwatering Monday..........
Today's topic is chili. It is so cold here to me I thought that it would be a great topic. So get out your recipes and share, share, share with your brothers and sisters.
Remember one recipe per person so we can repeat this topic later down the road.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
White Chili
1 lb. Great Northern Beans or 2 cans white beans
6 cups water (omit for canned beans)
6 cups chicken broth
1 large onion, chopped
2 cloves garlic, minced
2-4 ounce cans diced green chilies
1 T. dried oregano
1/2 cup monterey jack cheese, shredded
1 T. ground cumin
1/2 tsp. ground red pepper
4 cups cooked chicken, chopped
1/2 tsp. salt
1/2 tsp. pepper
Rinse beans. Place in dutch oven and add water; bring to boil. Reduce heat and simmer for two minutes. Remove from heat. Cover and let beans soak for one hour (you can also cover and let soak overnight). drain off water. In same oven combine all ingredients except chicken and cheese. Bring to boil; reduce heat. Cover and simmer for one hour. Stir in chicken and simmer covered for one half to one hour more. Before serving stir in cheese until melted.
Enjoy!!
Hugs....connie d
Ground meat (I usually use ground round, but sometimes ground turkey, once it was ground buffalo), a couple of pounds
A couple of cans of diced tomatoes with chilies
A couple of cans of diced tomatoes with cilantro and lime
Some tomato sauce
Some tomato paste
Chopped onions
Chopped green peppers (sometimes I added orange peppers or yellow peppers for color)
A can of chili beans, mild (if you like it hotter, add medium or hot)
A can of black beans, rinsed
Some cocoa
Some cinnamon
A bottle of beer (your choice)
Some chili powder
Garlic (either fresh or garlic powder, depending on what you want to do)
Salsa
Brown the ground meat, drain. Add everything in a big slow cooker. I don't really measure my spices, I just kind of throw everything in there and taste later to see how it tastes. If it needs more, then I add more. Sometimes I have to add more tomato paste because it gets too soupy; you may like soupy, so it's up to you. I know cocoa and cinnamon sound weird in chili, but I found that from another recipe and it was really good, so I've added it to my own.
I let it simmer for several hours in the slow cooker until the onions and peppers are tender. Garnish with shredded cheese and sour cream and serve with tortilla chips.
I brought this into work one night and it was a real hit. One coworker asked for the recipe, but as I said, I don't really measure anything, so there's no real recipe, just general ingredients. It turns out differently every time.
but lately i have made a very very simple one
1 can red beans
1 14.oz can diced tomatoes
1/2 pound chopped beef
seasonings to taste, i use chopped onion flakes, a dash of worchestershire sauce, and some mrs. dash chipolte seasoning
i brown meat, drain fat, then add tomatoes and beans and simmer for a good 2 hours.
sometimes i add a dash of catsup or ive also put in a little tomato juice if i have it around.
its simple and very basic, but my pouch likes it. it makes about 3 meals for me. DH doesnt like chili so i dont make larger quantities.
p.s. just for the record, martha stewart ( who i dont like ) has come out with a chili that is sold at Costco under their Kirkland name. it uses small small chunks of beef as opposed to ground beef, and the flavor is good. ive been using that a bit lately if im feeling lazy. but i dislike buying anything with her name on it, so i pretend it isnt there, ha ha
20 oz. ground turkey (preferably Jenni-O)
1 cup of diced onion
2 cloves of garlic minced
1 cup green peppers, diced
salt and pepper
Start with onion and peppers in a tiny bit of olive oil
and cook gently for five minutes, add garlic and turkey and continue cooking until meat is no longer pink.
Add:
1 or 2 cans diced tomatoes
1 can chili beans or red kidney beans, undrained
1 can tomato soup
1 1/2 tsp. sugar (or splenda)
Spices:
chili powder
cumin
red pepper flakes
sometimes a shot or so of hot sauce
1 square of unsweetened chocolate
1 tsp. cinnamon
Simmer for an hour or more....
This makes a really big pot of chili and I usually keep out enough for several meals and freeze the rest in individual serving size containers.
I did the nutrition facts and came up with 20 gm. protein, 8 gm. fat, and 200 calories for a 1 cup serving without any add in's.such as cheese, sour cream or chips..
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Done! Your Ticker:
Servings | 4
1 pound top sirloin, coarsely ground
1 medium white onion, chopped
1 large clove garlic, minced
1 medium red bell pepper, seeded and chopped
3 tablespoons good-quality chili powder
1/2 tablespoon ground cumin
1 teaspoon crushed dried oregano
14 1/2-ounce no salt added crushed tomatoes
1/2 cup low-sodium canned beef broth
Topping
1/2 cup plain nonfat yogurt
2 tablespoons minced fresh cilantro
1 teaspoon good-quality chili powder
1/8 teaspoon cayenne pepper
Put the ground sirloin in a Dutch oven or large saucepan over medium heat. Cook, stirring, until beef is no longer pink. Drain off any fat or juices.
Measure 2 tablespoons of the onion; set aside. Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes. Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth.
Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes.
Meanwhile, finely mince the reserved onion. Place in a small bowl and stir in remaining topping ingredients. Set aside.
When chili is done, ladle into bowl and offer topping to spoon onto each serving.
252 calories (26% calories from fat), 31 g protein, 8 g total fat (3.0 g saturated fat), 17 g carbohydrate, 4 g dietary fiber, 75 mg cholesterol, 147 mg sodium
marylyn
