Chorizo Chili

Red kidney beans were once my nemesis. My picky 8-year old self saw them as ginormous, starchy, foul-tasting enemies to be avoided at all costs.

My under developed taste buds found them so repelling I picked them out of my chili along with any onions, garlic or peppers. Every single one. No matter how tiny the piece. … 

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White Chicken Chili

White Chicken Chili

White Chicken Chili is a warm and cozy combination of chicken, white beans, roasted red peppers and chile peppers swimming around in a sea of creamy chicken broth. The “white” in the name comes from the broth, which, unlike a more traditional chili, doesn’t include tomatoes but a combination of chicken broth and half & half. The white theme is continued with the tender pieces of chicken and creamy cannellini beans. Truth be told, it eats more like a soup than a chili.

The spiciness is completely adjustable according to your own heat threshold and just about any chile pepper will lend itself well. I recommend green chiles (mild), jalapenos (hotter) or my personal favorite, chipotles (hottest) in adobo sauce. It’s delicious all on its own with a scoop of sour cream and can be elevated to great heights by loading on the toppings like avocado/quacamole, shredded cheese, chopped onion/tomato and tortilla chips for scooping all of the mouth-watering goodness up.

White Chicken Chili

White Chicken Chili
(by Reeni)

1 yellow onion, diced
olive oil, for sauteing
1 roasted red or green bell pepper, diced
4 cloves garlic, minced
2 teaspoons chile powder
1 teaspoon smoked paprika
1 teaspoon sea or kosher Salt
1/4 teaspoon fresh black pepper
3 cups cooked chicken rough-chopped or 1 + 1/2 pounds boneless, skinless chicken breasts, in bite-size pieces
2 cans (4 ounce) green chiles or 1-2 Chipotle peppers in adobo, minced
2 cans (14 and 1/2 ounce) cannellini beans
4 cups chicken broth
1 cup half and half

1. In a large soup pot or heavy bottomed sauce pan saute onion in two tablespoon of oil over medium-low heat until soft and tender. Add garlic, saute until fragrant, add red pepper and all of the spices.Saute for two to three minutes. (If using raw chicken add now and cook until all sides are seared.)

2. Add chicken and green chiles, mix well with onion and spice mixture. Add beans and broth, bring to a simmer and cook for 25 minutes. Halfway through taste and season with additional spices or salt and pepper.

3. Add half and half, simmer for 10 additional minutes. Serve with the toppings of your choice.

I’m sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad and Sammie) Sundays!

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Chili Mac Soup

Chili Mac Soup

A main dish recipe for a thick and hearty Chili Macaroni Soup that combines not two but three of my favorites: chili, soup and pasta! And yes, I know it’s summer (for most of my readers). But I for one can’t imagine going the entire summer without eating soup or chili. This is the type of food I love and crave. I always find me way back to it after eating my fill of the foods we associate with summer like salads and burgers. Anytime is a good time for comfort food like this. So crank up your air conditioner and make it!

It’s a snap to throw together and cooks up quickly. I used my basic go-to chili recipe and added chicken broth and pasta shells. It’s made with ground beef, cannelini beans, corn, green peppers, onions and whole-grain pasta shells. The broth is a combination of diced tomatoes and chicken broth heavily seasoned with chili spices. Filled with flavor, it’s satisfying and delicious!

Variations:

-Make it meatless by adding additional can of beans in place of the ground meat.
-Substitute ground turkey for the beef.
-Use a different type of bean.
-Forego the chicken broth altogether and make straight chili mac.

Chili Mac Soup

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Chili Mac Soup
(by Reeni)

1 pound Ground Beef or Turkey
1 Yellow Onion, thinly sliced in half moons
1 Green Bell Pepper, thinly sliced in 1-inch long pieces
Canola oil, for sauting
1 tablespoon Chile Powder
1 teaspoon Oregano
1 teaspoon Smoked Paprika
1 teaspoon Cumin
½ teaspoon Sea or Kosher Salt, plus more to taste
Cayenne pepper, optional, amount up to you
1/8 teaspoon Fresh Black Pepper, plus more to taste
1 – 14 ounce can Cannelini Beans with juices
1 – 14 ounce can Diced Tomatoes
2 – 14 ounce cans Chicken Broth (low salt)
12 ounces Medium-size Pasta Shells (like Barila Whole-grain)
Shredded Cheddar, for serving
Sour Cream, for serving

1. In a large skillet brown the ground beef over medium heat crumbling it apart as it cooks. Meanwhile in a large soup pot saute the onion and green pepper in enough oil to lightly cover bottom of the pan.

2. When the onion and peppers are tender add all of the herbs and spices including the salt and pepper with a little more oil if needed. Cook for 2 to 3 more minutes.

3. Drain the grease from the ground beef and add to the onion mixture along with the beans, tomatoes and broth. Bring to a simmer and cook for 25 minutes, stirring occasionally. Taste halfway through and season as needed, and again at the end.

4. Cook the pasta separately according to package directions. Drain and toss with a teaspoon of olive oil.

5. To serve spoon pasta into bowl, ladle soup over top. Serve with shredded cheese and sour cream.

Print Recipe
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Chili Mac Soup

I’m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!


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Mini Meatball Chili

Mini Meatball Chili
A hearty recipe for no-alarm chili with mini meatballs. Chili is a staple in my diet and for that reason alone I re-invent it all the time. Eating the same chili over and over again tends to get pretty boring. As many of you know I have a small obsession with meatballs. I will sneak them in wherever and whenever I can. Through no fault of my own. Blame it on my Italian genes.

This is fairly quick and simple to make. The most time-consuming part is making the meatballs that are seasoned with the same flavors as the chili itself: onion, chile powder, cumin, smoked paprika and oregano. The spices for the chili are toasted alongside the sauteed onion and then diced tomato, cannelini beans and corn are stirred in along with the pan-fried meatballs. Once you get it all together dinner can be on the table in a half hour or less.

Where this is very rich with flavor it isn’t spicy with heat. It is adaptable to any kind of hot pepper you want to add in. I’m partial to chipotles. This is a good one for kids. They will love the tiny meatballs. As much as or more than the adults.

Mini Meatball Chili

Mini Meatball Chili
(by Reeni)

For the Meatballs:
1 pound Ground Beef
1 Egg, slightly beaten
1/4 cup seasoned Bread crumbs
1/4 cup Onion, minced
1 teaspoon Worcestershire sauce
1 teaspoon Chile powder
1 teaspoon Oregano
1/2 teaspoon Cumin
1/2 teaspoon Smoked Paprika
1/2 teaspoon Sea or Kosher alt
1/4 teaspoon Black Pepper
Vegetable Oil for sauteing

For the Chili:

Vegetable Oil for sautéing
1 large Onion, diced
1 tablespoon Chile powder
1 teaspoon Cumin
1 teaspoon Oregano
1/2 teaspoon Smoked Paprika
3/4 teaspoon Sea or Kosher salt (more to taste)
1/4 teaspoon Black Pepper
14 and ½ ounce can Diced Tomatoes with juices
14 ounce can Cannelini Beans with juices
1 cup Corn
1/2 cup water

1. In a large bowl combine all the meatball ingredients using a fork. Measure out 2 teaspoons of meat mixture and form into a ball. Use this as a guide to form the rest of the meatballs. Heat a large skillet/saute pan over medium-low heat. Add a tablespoon of vegetable oil and cook meatballs until browned, about 3-4 minutes on each side.

2. While the meatballs are cooking in a large heavy-bottomed soup pot saute the onion in two – three tablespoons of oil with the chile powder, cumin, oregano, paprika, salt and pepper over low heat until soft. Add the tomatoes, beans, corn, and water and mix well. Gently stir in the meatballs.

3. Simmer for 25-30 minutes adding more water if mixture becomes too thick. Taste and re-season with salt or additional spices if needed during the cooking process and again before serving. Serve with toppings like sour cream, shredded cheese, tortilla chips, and with corn muffins or crusty bread.

Print Recipe

Mini Meatball Chili

Check out the next Burger Club Challenge hosted by Kim of Stirring the Pot!

I’m sending this over to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!


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