Wednesday, September 16, 2015

Various ways with chili.

Chili is a dish that can be cooked many different ways.  It can be made with a wide variety of meats, beans and vegetables. Gone are the days of plain old "chili con carne".
There are still the traditional ones with beef and beans but there are also versions now with chicken, white beans, barbecue sauce and soupier versions.
Here are 4 of my favorites.

Traditional meat chili

1 lb of lean ground beef
I large onion chopped
4large cloves of garlic minced
1 large can of kidney beans drained
I large can chopped tomatoes
8oz of water
2tsp chili powder
1 tsp chili flakes
2 tsp cumin
2 tsp coriander powder
1 green bell pepper chopped.
2 large serrano or jalapeño peppers.
2 tablespoons of cooking oil.
Salt and pepper to taste.
2oz chopped fresh cilantro

Method

Fry the onions and garlic, making sure they don't brown. Add the beef to the mixture and sauté for a few minutes till the meat is seared and add the spices, stirring constantly.
Add the drained beans and tomatoes after about 5 minutes and then the water. Turn up the heat and let it come to a boil but stir occasionally to make sure the mixture is not sticking to the bottom of the pan. Add the salt and pepper to taste.
Cook on high to bring to a boil band then reduce heat to simmer for about and hour. Add the serrano or jalapeño for added heat and cook for a further 15 minutes.
Add chopped cilantro just before serving in individual bowls and freshly grated cheddar and serve with sour cream and rice if desired.

Smokey White bean chicken Chili

In this recipe you add some smokey barbecue flavor to the chicken by adding barbecue sauce. 
2 large chicken breasts chopped into medium cubes 
1 medium sized onion chopped 
4 large cloves of garlic minced
1 large can of white haricot or navy beans drained
I large can chopped tomatoes
8oz of chicken stock
8 oz water
2 tsp chili powder
2 tsp cumin
1 tsp coriander powder
1 red bell pepper chopped.
2 large serrano or jalapeño peppers.
2 tablespoons of cooking oil.
2oz of barbecue sauce
Salt and pepper to taste.
2 oz chopped fresh cilantro.
8 oz grated cheese.

Method

Heat the oil in a large saucepan and add the onions and garlic and diced red peppers.
Turn the heat down so the onions and garlic don't brown. Add the chicken and sauté and add the spices and stir constantly. Take the chicken out of the pan and set aside.
Add the drained beans and tomatoes to the pan after about 5 minutes and then the chicken stock, barbecue sauce & water. Turn up the heat and let it come to a boil. Add the salt and pepper to taste.
Cook on high to bring to a boil and then reduce heat to simmer for about and hour until the liquid is about half of what it was originally. Make sure to stir periodically and don't let it burn. Add the serrano or jalapeño for added heat and add the chicken back in the pan and cook for a further 10 minutes.
Add chopped cilantro just before serving in individual bowls and freshly grated cheddar and serve with rice if desired.
White chicken chili

Vegetarian Chili

1 medium sized onion chopped 
4 large cloves of garlic minced
I cup chopped mushrooms
1 large can each of pinto beans and black beans drained and a white bean like navy beans if desired.
I cup of corn
I large can chopped tomatoes
8oz of chicken or vegetable stock
8 oz water
2 tsp chili powder
2 tsp cumin
1 tsp coriander powder
1 Large green & large red bell pepper chopped.
2 large serrano or jalapeño peppers.
3 tablespoons of cooking oil.
Salt and pepper to taste.
2 oz chopped fresh cilantro.
8 oz grated cheese.

Method

 Heat the oil in a large saucepan and add the onions, garlic, mushrooms and diced peppers. Turn the heat down so the onions and garlic don't brown. Add both cans of beans and sauté, add the spices and stir constantly.
Add the tomatoes after about 5 minutes and then the water and stock. Turn up the heat and let it come to a boil. Add the salt and pepper to taste.
Cook on high to bring to a boil, stir and then reduce heat to simmer for about and hour till the mixture is thick but chunky. Add the serrano or jalapeño for added heat and cook for a further 15 minutes. Stir part way through to make sure it is not sticking to the bottom of the pan.
Add chopped cilantro just before serving in individual bowls and freshly grated cheddar and serve with corn bread, corn chips or rice if desired.
Vegetarian chili

Chili and Corn Soup

1 medium sized onion chopped 
4 large cloves of garlic minced
1 large can each of pinto and white beans drained
2 cups of corn
I large can chopped tomatoes
12 oz of chicken or vegetable stock
8 oz water
2 tsp chili powder
2 tsp cumin
1 tsp coriander powder
1 green, red & orange  bell pepper chopped.
1 large serrano and jalapeño peppers.
3 tablespoons of cooking oil.
Salt and pepper to taste.
2 oz chopped fresh cilantro.
8 oz grated cheese.

Method 

Heat the oil in a large saucepan and add the onions, garlic, corn & diced peppers. Turn the heat down so the onions and garlic don't brown. Add both cans of beans and sauté, add the spices and stir constantly.
Add the tomatoes after about 5 minutes and then the water and stock. Turn up the heat and let it come to a boil. Add the salt and pepper to taste.
Cook on high to bring to a boil band then reduce heat to simmer for about and hour till the mixture is thick. Add extra chicken stock if desired to make it runnier.
Add the serrano or jalapeño for added heat, stir and cook for a further 15 minutes.
Add chopped cilantro just before serving in individual bowls and fresh;y grated cheddar and serve with  corn chips or rice if desired.

All of these recipes are adaptable and you can vary the spices according to your taste and add the accompaniments like rice, tacos, chips, chopped cilantro and green or red chills if you desire.







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