Chicken Chili

http://smittenkitchen.com/blog/2016/01/chicken-chili/

 

2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
2 2/3 cups small dried beans (I use half black beans, half small red beans)
5 1/3 cups water (can replace all or part with broth)

To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce

(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:

  • On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
  • In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
  • In a pressure-cooker: I am sorry but I haven’t tested it out in mine but my estimate, based on other recipes, would be 22 to 25 minutes, depending on the size of the beans. You can use your pressure cooker’s manual as starting point, as well.

To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. Taste and adjust seasonings. Serve with fixings of your choice.

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Cornbread

Original Recipe Here

Good recipe – doesn’t use buttermilk. Doesn’t keep very well.

 

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 1/4 cups milk
  • 1/2 cup unsalted butter, melted and cooled*
  • 1 large egg
  • *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

White Chicken Chili

http://chewnibblenosh.com/2012/11/07/white-chicken-chili/

I used only the poblano pepper instead of adding the jalepeno. I also added some black beans in addition to the white. I also used red onion, which the recipe didn’t specify.

I made this with Biscuits.

Chili Cheese Dip

http://allrecipes.com/recipe/double-chili-cheese-dip/detail.aspx

1 Package Cream Cheese (Light is OK)

1 15 oz Can Chili (like Hormel) – No Beans

4 Green Onions

1 Cup Shredded Cheddar Cheese

Spread cream cheese in a 9 x 9 baking dish or similar container. Empty can of chili on top and smooth evenly. Top with cheddar cheese and sliced green onion (I omit the chilis; they don’t add much to the recipe). Bake at 350 degrees until hot and bubbly (15-20 min). Regular chips will break.