White Chili

April 21, 2015

From C & Z  2014  Serves 4, great as next day leftovers, so make extra!

  • 1 lb boneless chicken breast cubed
  • 1 med onion diced small
  • 1 TB oil
  • 2 cans drained & rinsed cannellini beans
  • 14.5 oz chicken broth
  • 1  4oz can diced “Hatch”green chilis
  • 1  4oz can sliced jalapeño  chilis
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • ¼ tsp cayenne
  • 2 garlic cloves minced
  • ½ cup half&half
  • 8 oz low fat sour cream
  1. Heat oil in large pot med-hi heat. Add chicken & onion, sauté  6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
  2. Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
  3. Turn off heat. Add sour cream and half&half.
  4. Serve (and optional: top with sour cream & cheddar cheese).

 

 

 

 

 

 

Vegetarian chili

January 8, 2013

From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings

Rinse canned beans in colander:

  • 15 oz  can Black beans
  • 15 oz can Pinto beans
  • 15 oz can kidney beans

Heat spices in fry pan over med heat

  • 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
  • 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.

Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)

  • Heat 1 TB Canola and 2 TB olive oil in pan, add
  • 3 onions diced small, saute until translucent, then add spices
  • Add the toasted cumin, oregano.
  • S & P to taste
  • 2 garlic cloves coarsely chopped
  • 4 tsp sweet paprika
  • 3 TB ground red chili

Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.

  • 28 oz can chopped stewed tomatoes
  • 15 oz can tomato sauce
  • ¼ Cup chopped fresh cilantro

Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.

Just before serving, add dash red wine vinegar.

Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro

Buffalo Chili

March 23, 2012

From Williams-Sonoma “Savoring America” 2 hours cook time in large cast iron dutch oven.  8-10 servings

  • 3 lbs ground or minced lean or buffalo meat
  • 1 Tb salt

Cook meat in large cast iron fry pan over medium heat until uniformly gray (12-15 minutes).

  • 5 slices or 1/4 lb thick sliced bacon (fry bacon in cast iron pot or microwave)
  • 2 large onions chopped
  • 8 cloves garlic chopped
  • 3 jalapenos chopped

Add onions,garlic & jalapenos to pot (add oil if bacon was microwaved). Cover and cook med-low heat,  stirring occasionally without browning about 10 min.

  • 1/3 c (3oz/90 g) mild, powdered red chili
  • 2 TB ground cumin
  • 1 TB dried Mexican oregano
  • 1 TB ground black pepper
  • 1 tsp ground corriander
  • 1/2 tsp red pepper flakes

Add spices to pot, stirring constantly for 2 min.

  • 5 C (40 oz) beef stock
  • 1 can (28 oz) chopped tomatoes with juice
  • cooked meat from frying pan

Add beef stock, tomatoes and meat to pot, bring to a simmer, partially cover, stir occasionally, cook 2 hours.

  • 2 TB cornmeal
  • 2 cans (15 oz each) black beans, drained & rinsed

Sprinkled  and stir in corn meal, add beans and heat.

TOPPINGS – optional

  • sour cream, sliced green onions, choped fresh tomatoes, shredded jack cheese and fire roasted corn (frozen from Trader Joes)