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
- 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.
- Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
- Turn off heat. Add sour cream and half&half.
- 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)
Olsson Recipes 