Saturday’s Chili – Chunky Chili Chicken

May 7, 2016 at 5:37 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is a Chunky Chili Chicken. Made with chicken thigh meat, sweet onion, garlic, red bell pepper, black beans, corn, olives, spices and fresh cilantro. It’s from the CooksRecipes website which has a fantastic selection of recipes of all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

Chunky Chili Chicken

A hearty chili made with chicken thigh meat, sweet onion, garlic, red bell pepper, black beans, corn, olives, spices and fresh cilantro. Serve topped with shredded cheddar cheese.
Recipe Ingredients:

5 tablespoons olive oil – divided use
1 1/2 pounds boneless, skinless chicken thighs, chopped Cooksrecipes 2
1 medium sweet onion, chopped
3 cloves garlic, minced
1 large red bell pepper, seeded and diced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
1 (19-ounce) can whole tomatoes and green chiles, crushed
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (12-ounce) can beer (or substitute chicken stock)
1/8 teaspoon salt
1/8 teaspoon black ground pepper
2 (28-ounce) cans black beans, (with liquid)
1 cup corn
1/3 cup pitted ripe olives, sliced
2 teaspoons minced cilantro leaves (optional)
Shredded cheddar cheese for accompaniment

 

Cooking Directions:

1 – In Dutch oven, heat 3 tablespoons olive oil. Add chicken and sauté until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry.
2 – Heat remaining oil and sauté onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chiles, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes.
3 – Add beans, corn and olives. Simmer 15 minutes longer.
4 – Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
Makes 8 servings.

http://www.cooksrecipes.com/soup/chunky_chili_chicken_recipe.html

Saturday’s Chili – Rich and Meaty Chili

April 30, 2016 at 5:19 AM | Posted in chili, CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Rich and Meaty Chili. Ingredients including; Ground Beef, Celery, Onions, and Spices. You can find this recipe on the CooksRecipes website. If you’ve never visited the Cooks website, you are going to love it! A great selection of recipes from all cuisines and tastes. http://www.cooksrecipes.com/index.html

 

Rich and Meaty Chili

This hearty chili is rich in flavor, but easy on the budget, with its use of the more economical choice of ground beef.

Recipe Ingredients:

2 pounds ground beef Cooksrecipes 2
4 cups tomato juice
1 (29-ounce) can tomato sauce
1 (15-ounce) can kidney beans
1 onion, chopped
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon granulated sugar
1/8 teaspoon cayenne pepper

 
Cooking Directions:

1 – Brown ground beef in a large skillet; drain.
2 – In a kettle, combine the cooked ground beef, tomato juice, tomato sauce, kidney beans, chopped onion, diced celery, diced green bell pepper, chili powder, cumin, garlic powder, salt, pepper, oregano, sugar, and cayenne pepper. Cover and simmer for 1 to 1 1/2 hours, stirring often.
Makes 8 to 10 servings.
http://www.cooksrecipes.com/soup/rich_and_meaty_chili_recipe.html

Saturday’s Chili – 3 Bean Turkey Chili

April 23, 2016 at 4:57 AM | Posted in Jennie-O Turkey Products, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili recipe is a recipe of mine – 3 Bean Turkey Chili. Made with Jennie – O Ground Turkey or Jennie – O Extra Lean Ground Turkey Breast. I’m preparing some for dinner tonight!

 
3 Bean Turkey Chili

Ingredients
1 lb. Jennie – O Ground Turkey or Jennie – O Extra Lean Ground Turkey Breast3 Bean Turkey Chili 002
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Bush’s Chili Beans, rinsed
1 Can (15 oz.) Bush’s Kidney Beans, rinsed
1 Can (15 oz.) Bush’s Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1/2 Tbs Minced Garlic
1/2 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1/2 Tbp. Ground Cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I like using Grated Dutch Gouda
Oyster Crackers

 
Directions:
*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread ears.

Saturday’s Chili – Prima Chili

April 16, 2016 at 5:07 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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For this week’s Saturday’s Chili its Prima Chili. Made with Ground Beef, Onions, Salsa, Beans, Diced Green Chiles and seasoned with Taco Seasoning Mix! I think they named it right, Prima Chili! You can find this recipe at the CooksRecipes website. Check Cooks for any recipe you maybe thinking of, great selection. http://www.cooksrecipes.com/index.html

 

 

Prima Chili

A quick and easy chili with a simple flavor infusion of zesty salsa and taco seasoning mix.Cooksrecipes 2

Recipe Ingredients:

1 pound ground beef
1 small onion, chopped
1 (32-ounce) jar ORTEGA Salsa – Homestyle Recipe
1 (15-ounce) can kidney, pinto or black beans
1 cup water
1 (4-ounce) can ORTEGA Diced Green Chiles
1 (1.25-ounce) package ORTEGA Taco Seasoning Mix

Suggested Garnishes: diced jalapeños, shredded mild cheddar cheese or shredded Monterey Jack cheese, diced tomatoes, sliced ripe olives, sliced green onions, sour cream, chopped onion

Cooking Directions:

Cook beef and onion in large saucepan until beef is browned; drain. Stir in salsa, beans, water, chiles and seasoning mix. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes. Garnish as desired.
Makes 6 servings.

http://www.cooksrecipes.com/soup/prima_chili_recipe.html

Saturday’s Chili – East Texas Red Chili

April 9, 2016 at 5:01 AM | Posted in chili, CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili – East Texas Red Chili. Made with chopped beef steaks, onions, spices, tomatoes, jalapenos, and chocolate candy bars! You can find this recipe on the CooksRecipes website which has a great selection of recipes for all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

East Texas Red Chili

In the tradition of a Mexican molé, this spicy bowl of red includes the addition of chocolate.

Recipe Ingredients:

2 tablespoons vegetable oil
2 pounds beef steaks, chopped Cooksrecipes 2
2 onions, chopped
1 teaspoon garlic powder
1 tablespoon oregano
4 tablespoons paprika
1/2 teaspoon ground cumin
1 teaspoon salt
2 (14-ounce) cans tomato sauce
1 (28-ounce) can whole tomatoes, chopped
3 cups water – divided use
6 jalapeños, seeded and chopped
4 1/2 ounces milk chocolate candy bars

Cooking Directions:

1 – In a kettle, heat oil over medium heat. Add finely chopped beef steaks and chopped onions; sauté, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt, and tomato sauce. Stir in chopped whole tomatoes and simmer.
2 – Bring 2 cups water to a boil in a saucepan and add chopped jalapeño peppers. Stir occasionally, until the peppers are soft. Drain and purée in a blender or food processor. Add the peppers to the meat mixture. Rinse the blender with 1 cup water and add to the meat mixture. Stir in chocolate candy bar and allow to simmer for 1 hour.
Makes 8 servings.

http://www.cooksrecipes.com/soup/east_texas_red_chili_recipe.html

Saturday’s Chili – Chili con Puerco

April 2, 2016 at 4:51 AM | Posted in Saturday's Chili | Leave a comment
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For this week’s Saturday’s its Chili – Chili con Puerco. Using Pork Shoulder, Onions, Tomatoes, and a host of Spices. This one is sure to warm your day up! It’s from the CooksRecipes website. The Cooks site is loaded with recipes for all tastes and cuisines, Enjoy! http://www.cooksrecipes.com/index.html

 

 

Chili con Puerco

Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.

Recipe Ingredients:Cooksrecipes 2

2 pounds boneless pork shoulder roast
2 tablespoons bacon drippings or vegetable shortening
3 cups chopped onions
3 cloves garlic, minced
3 cups chopped fresh tomatoes
1/3 cup chili powder
1 tablespoon dried oregano leaves
1 to 2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon hot pepper sauce, or to taste
1 bay leaf
1 (14.5-ounce) can chicken broth

Cooking Directions:

1 – Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes.
2 – Heat bacon drippings in Dutch oven over medium-high heat. Brown pork. Add onions and garlic; cook and stir until onions are tender. Stir in remaining ingredients.
3 – Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened. Stir occasionally.
Makes 8 servings.

http://www.cooksrecipes.com/soup/chili_con_puerco_recipe.html

Saturday’s Chili – Crockpot Chinese Chicken Stew

March 26, 2016 at 5:40 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Crockpot Chinese Chicken Stew. Chicken, Spices, Peppers, and Rice makes this one delicious Stew/Chili! You can find this recipe along with a fantastic selection of recipes for all cuisines and tastes at the CooksRecipes website! http://www.cooksrecipes.com/index.html

 
Crockpot Chinese Chicken StewCooksrecipes 2

Start this savory Chinese chicken stew in the morning and when you get home from a busy day, dinner will be ready.

Recipe Ingredients:

1 pound chicken thighs, boneless, skinless
1 teaspoon Chinese five-spice powder
1/2 teaspoon red pepper flakes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
8 ounces fresh mushrooms, sliced
2 garlic cloves, finely minced
1 (14.5-ounce) can chicken broth – divided use
1 tablespoon cornstarch
1 medium red bell pepper, cut into 3/4-inch pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, cut into 1/2-inch pieces
Hot cooked rice for accompaniment (optional)

Cooking Directions:

1 – Toss chicken with five-spice powder in small bowl. Season with red pepper flakes.
2 – Heat oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned.
3 – Add mushrooms and garlic; cook and stir until chicken is no longer pink or juices run clear.
4 – Combine 1/4 cup broth and cornstarch in small bowl; set aside.
5 – Place cooked chicken mixture, remaining broth, bell pepper, and soy sauce in crockpot or slow cooker.
6 – Cover and cook on LOW for 3 1/2 hours or until peppers are tender.
7 – Stir in cornstarch mixture, sesame oil, and green onions. Cook 30 to 45 minutes or until liquid has thickened.
8 – Ladle into soup bowls; scoop 1/2 cup rice into each bowl, if desired.
Makes 6 servings.

http://www.cooksrecipes.com/soup/crockpot-chinese-chicken-stew-recipe.html

Saturday’s Chili – Texas Chili

March 12, 2016 at 6:20 AM | Posted in Saturday's Chili | 5 Comments
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This week’s Saturday’s Chili is Texas Chili! A lot of versions of Texas Chili out there and this is just another version of it. A friend passed this along to me sometime back. Made with ground beef, country sausage, onions, jalapeno Peppers, and kidney beans. Enjoy!

 

Texas-Style Chili

Recipe Ingredients:

2 pounds ground beef
1 pound country sausage
3 onions, chopped
2 (1 or 2 to taste) jalapeno peppers, seeded and chopped
4 garlic cloves, crushed
1/4 cup chili powder
2 tablespoons all-purpose flour
1 tablespoon granulated sugar (Splenda)
1 tablespoon dried oregano
1 teaspoon sea salt
1 (28-ounce) cans whole tomatoes, chopped
3 (15-ounce) cans kidney beans

Cooking Directions:

1 – In a kettle, combine ground beef, sausage, chopped onions, chopped jalapeno, and crushed garlic cloves; cook until the meat is browned, stirring to crumble. Drain.
2 – Stir into meat mixture chili powder, flour, sugar, oregano, salt, and chopped whole tomatoes. Cover and simmer for 1 hour, stirring occasionally.
3 – Add kidney beans (drained) and simmer an additional 20 minutes.
Makes 12 servings.

Saturday’s Chili – Chili Mole-Style with Pepper Jack

March 5, 2016 at 5:47 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is a Chili Mole-Style with Pepper Jack. A little something different this week, Mole Style Chili! Spicy Turkey, Beans, and Pepper Jack Cheese with a hint of chocolate. A recipe sure to please the Chili lover’s out there! It’s from the CooksRecipes website, which is loaded with delicious and fantastic recipes! http://www.cooksrecipes.com/index.html

 

 

Chili Mole-Style with Pepper Jack

A spicy ground turkey chili and beans ‘mole-style’, made with a hint of chocolate and served topped with shredded pepper Jack cheese.

Recipe Ingredients:Cooksrecipes 2

1 tablespoon olive oil
1 yellow onion, minced
1 large garlic clove, minced
1 pound ground turkey
1 1/4 ounces dry chili seasoning
1 (28-ounce) can crushed tomatoes, undrained
1 (10-ounce) can beef broth
1 cup water
1 (16-ounce) can pinto beans, drained and rinsed
1 tablespoon dark brown sugar, packed
1 tablespoon cider vinegar
1 ounce unsweetened chocolate
Hot pepper sauce (optional)
2 2/3 cups shredded Wisconsin Monterey Pepper Jack Cheese

Cooking Directions:

1 – In heavy 4-quart pot, heat olive. Add onion and garlic; sauté 3 to 4 minutes.
2 – Add turkey. Increase heat to medium high. Cook stirring, until turkey is no longer pink.
3 – Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.
4 – Stir in beans, sugar, vinegar, and chocolate. Stir until chocolate melts and simmer additional 20 to 30 minutes.
5 – Season with hot pepper sauce to taste.
6 – Ladle chili into 8 bowls and top each with 1/3 cup shredded Monterey Pepper Jack Cheese.
Makes 6 servings.

http://www.cooksrecipes.com/soup/chili_mole-style_with_pepper_jack_recipe.html

Saturday’s Chili – Triple Pepper Chili

February 27, 2016 at 6:34 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili Triple Pepper Chili. Triple the flavor and triple the heat with this week’s recipe! Using ancho chiles (dried poblano chiles), red bell pepper, and jalapeño pepper. You can this recipe and a great selection of many more recipes on the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Saturday’s Chili, Triple Pepper Chili

Ancho chiles, jalapeño chile, and mild red bell pepper are the trinity of peppers used to make this spicy bean chili.

Recipe Ingredients:

2 ancho chiles (dried poblano chiles)Cooksrecipes 2
2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery rib, chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and minced
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt

Cooking Directions:

1 – Soak the ancho chiles in enough warm water to cover for 30 minutes to 1 hour. Drain; remove the seeds* and chop the chiles.
2 – In a large saucepan heat oil over medium heat. Sauté onion, bell pepper, celery, garlic and jalapeño for about 7 minutes, stirring frequently, until the vegetables are tender.
3 – Add beans, tomatoes, parsley, chili powder, oregano and salt; bring to a simmer. Reduce heat and continue cooking for 15 to 20 minutes over low heat, stirring occasionally. Serve with warm bread or your favorite toppings.
Makes 4 servings.

http://www.cooksrecipes.com/soup/triple_pepper_chili_recipe.html

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