Kevin's Watch

I'm always looking for great recipes for chili - would anyone like to share?

I'm not a big fan of chilli myself, although the GF loves the stuff.

Her grandfather makes a chilli chutney though that is a great condiment, and I'm pretty sure she has a recipe somewhere. Will see if she can find it for you.

--A

I'll go home and send you a recipe for white chicken chili, if you like.

Chicken in chili? Blasphemy!

Oh no....White Chicken Chili is da bomb. I was skeptical at first too, but try it.

I add venison sausage to my regular chili.

Alright then - AG, please send your recipe.

Will do. Let me get home first!

Cail wrote:Oh no....White Chicken Chili is da bomb. I was skeptical at first too, but try it.

Under the heading of, what to do with two pounds of turkeyburger, it doesn't make bad chili either.

But I've always prefered beef, as close as you can get it to prime rib and still put it in the chili.

Turkey is surprisingly good. Chili, to me at least, is all about the seasoning.

I recommend a can or two of chipolte peppers in adoboe sauce,chop the peppers and pour in the sauce.

Soda Pop's Restaurant White Chicken Chili

1 tablespoon olive oil
2 pounds boneless chicken breasts, cut into small pieces
1 cup chopped onions
2 cloves garlic, minced
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock
2 cans (15 ounces each) Great Northern beans (undrained)

In large, heavy pot, heat oil. Saute chicken over medium-low heat in batches until very lightly browned, stirring frequently. Chicken will not be cooked through. Remove chicken from pot and set aside.

Add onions and garlic to pot. Cook over low heat until onion is translucent, adding a bit more oil if needed. Return chicken to pot along with chiles and stir to combine. Sprinkle in cumin and oregano. Add stock and bring to a boil. Reduce heat, cover and simmer 30 minutes. Add beans with liquid, cover and simmer another 30 minutes. Adjust seasonings and serve. Makes 8 to 10 side-dish servings.

Haha, found the recipe for you Dlb, but forgot it at home this morning. You're gonna have to wait 'til Monday I'm afraid.

It'll be worth it.

--A

I'm afraid I cannot send you a recipe, as I always wing it, but I usually use several different kinds of beans, high quality ground beef (do not use burger - go for at least ground chuck!!) , green chiles, seasonings to taste - and the most important part which always earns my chili raves - melt a couple of pounds of good quality grated cheese into it.

Yeah, it is an artery buster, but you only live once, so live with gusto.

A Gunslinger wrote:Soda Pop's Restaurant White Chicken Chili

1 tablespoon olive oil
2 pounds boneless chicken breasts, cut into small pieces
1 cup chopped onions
2 cloves garlic, minced
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock
2 cans (15 ounces each) Great Northern beans (undrained)

In large, heavy pot, heat oil. Saute chicken over medium-low heat in batches until very lightly browned, stirring frequently. Chicken will not be cooked through. Remove chicken from pot and set aside.

Add onions and garlic to pot. Cook over low heat until onion is translucent, adding a bit more oil if needed. Return chicken to pot along with chiles and stir to combine. Sprinkle in cumin and oregano. Add stock and bring to a boil. Reduce heat, cover and simmer 30 minutes. Add beans with liquid, cover and simmer another 30 minutes. Adjust seasonings and serve. Makes 8 to 10 side-dish servings.

I just made a batch of chili with a very similar recipe, and I love it. next time I am going to try some tomatillos for their bite.

White beans.....man, I don't know about that. Still seems blasphemous.

Anyone use beer in their chili? I tried a recipe several months ago that called for a 1/2 can of beer, but I wasn't impressed.

Only thing I put beer in is cheese sauce or fondue.

Haha, I'm terrible at this stuff...forgot the damn thing again. But have set my phone to remind me to bring it for tomorrow. Sorry.

--A

dlbpharmd wrote:White beans.....man, I don't know about that. Still seems blasphemous.

Anyone use beer in their chili? I tried a recipe several months ago that called for a 1/2 can of beer, but I wasn't impressed.

Don't knock it~

It is very good stuff. If you don't trust me, then trust Lorelei!

Three Watchers can't be all wrong - I'll try it soon.

Ha...got it:

Chilli Jam


Ingredients

1 punnet fresh green chillies
1 punnet fresh red chillies
2 punnets cherry tomatoes
2 large onions
1 heaped tablespoon crushed garlic (or to taste)
1 tablespoon masala
1 1/2 teaspoons salt
1 cup of water
1 cup balsamic (or white wine) vinegar
2 cups brown sugar
1 teaspoon tumeric

Method

Chop everything that can be chopped.
Mix everything except sugar in pot and bring to boil
Reduce heat to simmer
Add sugar, stirring 'til dissolved
Simmer until mixture thickens to desired consistency.

This stuff is a great condiment. I'm not a fan of chilli at all, but I eat this. Goes well with meats, personally I usually have it on a cheese sandwich. Fairly sweet, which is a nice contrast to the chilli, and of course, you can choose whatever variety of chilli you like depending on your tolerance etc.

If it's any indication of how good it is, the GF's grandfather sells it, and can't keep up with the demand.

--A

Yeah, but what the hell is a punnet?

j/k

a small container or basket for strawberries or other fruit.

Thanks, Av!