CHILI!!!!
- Thread starter Trekker4747
- Start date
This is the white chicken chili recipe I made up roughly 6 hours ago. It tastes pretty good, so I'm satisfied with it:
3 boneless, skinless chicken breasts
1 can diced tomatos
1 large can Pinto Beans
1 Poblano pepper
1 Red Bell Pepper
About [this much] Cumin (I dunno, maybe a couple tablespoons)
A couple tablespoons of oil (I like EVOO, but use whatever)
Cook the chicken, diced tomatoes, and oil (to keep stuff from sticking) in the crockpot for about 2 hours until the chicken is cooked all way through. When it is, take it out and shred it to little bitty pieces. I mostly hacked away at it with a knife; it fell apart very easily. Once shredded, dump it back in the crockpot.
Dice poblano pepper and red pepper in the food processor. You'll know it's done when it looks like Christmas inside.
Dump the Pinto Beans and the diced peppers in the crockpot on top of the chicken and tomatoes. Add cumin (and I think I used a little chili seasoning). I would have added my own dried spices, but they are still packed away in a random box somewhere from my move.
Let it cook for another couple hours. Then you're done. I was actually quite surprised at how well it turned out. I'm about to dump the leftovers into some tupperware. Woot!
3 boneless, skinless chicken breasts
1 can diced tomatos
1 large can Pinto Beans
1 Poblano pepper
1 Red Bell Pepper
About [this much] Cumin (I dunno, maybe a couple tablespoons)
A couple tablespoons of oil (I like EVOO, but use whatever)
Cook the chicken, diced tomatoes, and oil (to keep stuff from sticking) in the crockpot for about 2 hours until the chicken is cooked all way through. When it is, take it out and shred it to little bitty pieces. I mostly hacked away at it with a knife; it fell apart very easily. Once shredded, dump it back in the crockpot.
Dice poblano pepper and red pepper in the food processor. You'll know it's done when it looks like Christmas inside.
Dump the Pinto Beans and the diced peppers in the crockpot on top of the chicken and tomatoes. Add cumin (and I think I used a little chili seasoning). I would have added my own dried spices, but they are still packed away in a random box somewhere from my move.
Let it cook for another couple hours. Then you're done. I was actually quite surprised at how well it turned out. I'm about to dump the leftovers into some tupperware. Woot!
You lost me at "pre-packaged horseshit."And you don't include amounts. Sorry, Trekker wins this round. Yours actually looks really similar, but his made for a nicer shopping list.
I made broccoli-cheese soup tonight but I think I got everything to try and make chili tomorrow. They didn't have cumin in the store but it turns out I have it at home and just know it by a different name! Also, I did find what looks suspiciously like what I think a slow-cooker would look like and if my first attempt at chili goes well, I'll be looking through this thread properly to get more ideas.
Hmmm. I know of no other name for "cumin."
A friend gave me this vegetarian chili recipe. I'm looking forward to trying it.
1 c. Textured Vegetable Protein
2 c. boiling water
2 Tbs. Worcestershire sauce
1 Tbs. canola oil
1 large onion (diced)
4 cloves garlic (minced)
3 Tbs. chili powder
1 Tbs. cumin
1/2 Tbs. black pepper
1 can crushed tomatoes
3 large fresh tomatoes (chopped)
1 can dark red kidney beans
1 can small white navy beans
1 can black beans
3 c. water
Rinse beans before using!
Pour 2 c. boiling water over TVP. Add worchestershire sauce and let sit for at least 30 mins. In Dutch oven heat oil, add onion and cook 2 to 3 mins, until translucent. Reduce heat to low and add garlic and seasonings. Transfer to slow cooker, add tomatoes, beans, water and TVP mixture. Simmer on low 6-8 hours.
1 c. Textured Vegetable Protein
2 c. boiling water
2 Tbs. Worcestershire sauce
1 Tbs. canola oil
1 large onion (diced)
4 cloves garlic (minced)
3 Tbs. chili powder
1 Tbs. cumin
1/2 Tbs. black pepper
1 can crushed tomatoes
3 large fresh tomatoes (chopped)
1 can dark red kidney beans
1 can small white navy beans
1 can black beans
3 c. water
Rinse beans before using!
Pour 2 c. boiling water over TVP. Add worchestershire sauce and let sit for at least 30 mins. In Dutch oven heat oil, add onion and cook 2 to 3 mins, until translucent. Reduce heat to low and add garlic and seasonings. Transfer to slow cooker, add tomatoes, beans, water and TVP mixture. Simmer on low 6-8 hours.
Ask anyone on this board who's met me. I'm harmless.
Spiff, jkladis, Worf412, Jenee, Misfit Toy, Mutai Sho-Rin, Top41, Jenna, TV's Frank, The Leafman, mrcoaster, PKTrekGirl ... none have tasted the edge of my blade.
Yet.
My veggie chili recipe is very simple:
Saute a sweet white onion and several cloves of diced fresh garlic in olive oil. Add a can of each of the following, liquids and solids:
-chickpeas
-kedney beans
-black beans
-navy beans
-green beans
-corn
-diced tomatoes
-tomato paste
-green chili peppers
Add various spices and let cook on low for as log as possible. Sometimes I add fresh squashes - chayote, zucchini, or yellow. It's always delicious, and seems to get better th longer it sits in the fridge.
Saute a sweet white onion and several cloves of diced fresh garlic in olive oil. Add a can of each of the following, liquids and solids:
-chickpeas
-kedney beans
-black beans
-navy beans
-green beans
-corn
-diced tomatoes
-tomato paste
-green chili peppers
Add various spices and let cook on low for as log as possible. Sometimes I add fresh squashes - chayote, zucchini, or yellow. It's always delicious, and seems to get better th longer it sits in the fridge.
I agree with you, and love you chili without ever having tasted it.I make my chili very hot. I only know a couple of people besides myself that will take more than one bite.If the recipe doesn't at least include habanero's then I'm not interested.
I love my mom's which does not include habaneros, but I will admit that its pretty weak (while still being tasty).
^ It's hard to find people who like really hot chili. My brother does and one of my buddies, but that's about it as far as people I know. I'm often quite surprised at guys I know that eat something that they think is really spicy and I think it barely has a kick. It makes it hard to cook things the way I like them.
Please note that since I'm not on his list, but have met him in public, I've tasted the edge of his blade. Just tasted however, in the combat that followed, I won.
As for us, our Chili Day holiday was postponed a week, but it's simmering in our crock right now.
MeanJoePhaser
Admiral
Chili with Beans is an affront to gawd.
Or so some people think.
Mostly snobs, really.
Or so some people think.
Mostly snobs, really.
You're speaking to someone in Albuquerque, New Mexico. Green Chile is used there the way oxygen and water are used everywhere else.
Beans have fiber. Fiber keeps me regular. Therefore, I like beans.
TMI?
Beans in chili are filler and therefore, are considered cheating in this household. Though I do put in one #303 can of red kidney beans if I'm cooking chili for someone else or for a public event.
LOL!
Amen to the green chiles. If it doesn't have either green chiles or salsa, it's hard to call it food.
We really need to get you to the next meetup...
i thought about making chili but since our temps are going back into the 70's from this little visit into winter decided not too.
plus me and a friend decided to go out and get pizza which is also a great comfort food.
needed it after the horrible beyond imagination so called team did today.
i like spicy chlili without a lot of heat.
i just cant stand really hot foods.
but i like things with lots of spice.
plus me and a friend decided to go out and get pizza which is also a great comfort food.
needed it after the horrible beyond imagination so called team did today.
i like spicy chlili without a lot of heat.
i just cant stand really hot foods.
but i like things with lots of spice.
