chili recipes

Looking for new chili recipes.....looking for a thick chili

You live in Texas, and you need a chili recipe?

Too funny....I am Italian and I do not know how to cook at all.....

Well matter of fact.......... not really was just really looking to change it up a little. I usually make 4-5 times a year. Freeze it and enjoy it all year long.................

I make an easy crockpot chili my family loves

2 pounds of lean ground beef
1 cans of diced tomatoes
1 can of rotel tomatoes
2 cans of pinto beans w/jalepenos
1 can of chili beans
1 can of tomato paste (to thicken)

salt, pepper, cumino, crushed red pepper to taste

I cook the ground beef with salt, pepper and cumino
Put it in the crock pot - pour all the other ingredients in add the crushed red pepper -- usually about 2 tbls - let cook in the crockpot on high for about 3 hours....

I usually cook it in the morning and let it cook on low all day... but that isn't neccesary

Mexican Chilli Chicken

 

8 Chicken thighs

2-3 tablespoons vegetable oil

6 tablespoons chilli paste

3 tablespooons tomato puree

1 chicken stock cube

1oz dark chocolate

Can red kidney beans

Toasted sesame seeds

 

Marinade

 

2 tablespoons balsamic vinegar

3 garlic cloves

½ teaspoon sugar

Sea salt

Black pepper

 

Cut thighs into large chunks.  Mix the marinade ingredients together in a bowl and add the chicken chunks.  Mix well and leave for at least 2 hours,

 

Heat vegetable oil in huge frying pan and fry the chicken until nicely browned.

 

Add the chilli paste and fry over a medium heat for about 5 minutes until it thickens, scraping and stirring so it doesn’t stick

 

Stir in the tomato puree stock cube and chocolate.  Add ¾ pin****er and bring to boil stirring to dissolve the puree and choclate,  Simmer for 20 minutes stirring every now and then

 

Add the chicken and beans for another 15 minutes or until the chicken is cooked through and sauce is thick.  Sprinkle on sesame seeds

 

Chilli Paste

 

Toast 3 tablespoons fo sesame seeds.  Put them into a blender with 2 roasted red peppers.  1 large roughly chopped onion, 8 plain tortilla chips, 2 roughly chopped garlic cloves, 2-3 tablespoons mild chilli powder, large pince cinnamon, 2 cloves, small bunch of coriander (including stalks) 3tablespoons peanunt butter and ¼ pin****er.  Blitz until smooth

White Chicken Chili
from the Episode: White Chicken Chili Supper


Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.

Serves 6 to 8

3	pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
	Table salt and ground black pepper
1	tablespoon vegetable oil
3	medium jalapeño chiles
3	poblano chiles (medium), stemmed, seeded, and cut into large pieces
3	Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2	medium onions , cut into large pieces (2 cups)
6	medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1	tablespoon ground cumin
1 1/2	teaspoons ground coriander
2	(14.5-ounce) cans cannellini beans , drained and rinsed
3	cups low-sodium chicken broth
3	tablespoons fresh lime juice (from 2 to 3 limes)
1/4	cup minced fresh cilantro leaves
4	scallions , white and light green parts sliced thin

See Illustrations Below: Building Flavor in White Chicken Chili

1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg

I added extra pureed beans to have the sauce be a little thicker.