Category Archives: chili

Simple Red Chili — Turkey or Beef

It’s definitely that time of year when you wake up and there is a chill in the air and that signals chili weather in my book . Chili is not an exact science and you can feel free to make substitutions where you like. Obviously the toppings are optional and at your own discretion. Chili is just so easy to make. It sits on the stove or your slow cooker and when you’re ready to eat it, it’s all done. I like chips , taco shells or small soft tortillas with this. I love fresh jalapeno on the side chopped up,  chopped red onion , guacamole, refried beans, etc.  I usually make this one day ahead for a special event. This allows the flavors to all meld together and then I just reheat–couldn’t be easier.

Can easily be made on the stove-top or slow cooker — 2 hours on high and 4 hours on low. It was perfect. First you’ll want to brown up the meat in a pan on the stove. Then dump all ingredients into the slow cooker ( spray first with cooking spray) stir it all up and set it and forget it till you’re ready to eat it. I made this chili in the morning yesterday and it was perfect! With enough leftover for 2 more meals!

This recipe will probably serve 6-8

Ingredients:

2 lbs. ground beef or ground turkey–If I am using ground turkey I prefer ground dark meat if you can find it. It’s much more flavorful . You can use white meat turkey but try for 85/15. That’s 85% white meat with 15% fat. I just find the O% fat to be very dry. Of course these are all personal choices.

2 cloves garlic, minced

1 can (12 – 14 oz) tomato sauce, and then about 1 –  2 cans of chicken broth or water –start with  1 can of broth and only add if you need more

1 can (Ro-tel) diced tomatoes and chili peppers — If you can’t find Ro-tel brand use any brand that has diced tomatoes and chili peppers — again a 14 oz. can

1 can (15 oz.)red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed or Cannellini Beans — whichever doesn’t really matter —

1 can yellow corn (optional, but I always like to add it in. If you like corn use a large can (14 oz) if you don’t want as much corn use a small can

1 small can (4 oz.) poblano green chilis, cut up or diced (also in Mexican aisle) if you can’t find just omit it

1 teaspoon ground oregano (I use Mexican oregano. Use it if you can get it. If not, regular is fine.)

1 tablespoon ground cumin

2 tablespoons chili powder

1/2 teaspoon cayenne pepper (I like the heat. This is optional. You can also take down to 1/4 teaspoon.)

1 teaspoon kosher salt (then you will taste for additional salt. I added more when I tasted it . You’ll have to do so at your own discretion

Grated shredded cheddar or jack cheese for serving

diced red onion and diced fresh jalapeno for serving

Tortilla chips, guacamole, sour cream and salsa for serving I also use hot sauce at serving time for those who like it hot and spicy.

*cilantro for topping (I love cilantro so I chop it up and leave it out for individual garnish.)

Directions:

Place the ground beef or turkey in a large stock pot (Le Creuset) and put in the garlic. Cook over medium heat until meat is browned. Drain off any excess fat.  Add in the tomato sauce, chili powder, cumin, oregano, salt and cayenne add all the other canned ingredients –beans, corn etc. Stir together well and bring to a low boil and then turn it down and simmer away for at least an hour. I use the 15 oz. can of tomato sauce as a measuring cup and add 1 can of chicken broth or water , if you’ll need more liquid you can always add a little broth/water at a time. Let simmer for an hour or so, covered, occasionally stirring, and adding liquid if necessary. See note above if you’re using slow cooker.  I usually add salt at this point. Simmer for  hour or so covered. It can simmer for a long while, if you so desire. I actually let it low simmer for a few hours and then if you’re cooking on stove top I heat it up and let it simmer for another hour or so right before serving. Slow cooker is a great way to go here.

Serve with assorted toppings I’ve listed. Cheese, jalapenos, chips, guacamole, salsa, chopped red onions, sour cream  and cilantro. We love small soft tortillas on the side of our chili or chips depending on my mood and what I have in the house.

Happy Cinco de Mayo–Set it and Forget it Chicken Taco Chili

This is a good way to celebrate  Cinco de Mayo!!! Super easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I bought all my ingredients yesterday and went to Soul Cycle this morning , came home and by 10 am this was cooking in the slow cooker. I actually put it to high cook for 6 hours and I am sitting here smelling all this deliciousness . I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

follow me on Instagram @cookingwithcandi and have a happy Cinco de Mayo!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

Instant Pot Chili

If you’re like me and keep hearing about the wonders of this Instant Pot this is for you. The Instant Pot is a Pressure Cooker, Multicooker and Instant Pot all in one plus its a slow cooker! I bought 2 new cookbooks and this recipe came out of the book “Comfort in an Instant”by Melissa Clark ( one of my personal favorite chefs) . It’s Chili time of year and I really believe it’s Chili time of year all year round! Once I figured out my new Instant Pot and all it’s settings I was good to go and this was my Baby Step into the world of the Instant Pot. I made it on Halloween since I was home with all the trick or treaters and I was able to cook without having to attend to the pot. This recipe was titled Easy Weeknight Chili. If you cook it in the instant pot alone it is ready in under an hour. I had time so I did the first 3 steps and then turned the Instant Pot into a slow cooker for 3 hours! It’s great! I sautéed and cooked all in the 1 pot. Next time I will use the pressure cooker so watch for those recipes if you’re into the Instant Pot.

The book is titled “Comfort in an Instant” by Melissa Clark available on Amazon if you would like to see the full recipe it’s in the book.

Ingredients:

2 Tablespoons of extra-virgin Olive Oil

1 lb. ground beef and I added 1/2 lb. ground pork ( you don’t have to but it gave the beef a wonderful layer of flavor which is obviously richer than just ground beef)Don’t use the lean version of ground beef , beef should be at least 85% lean and 15% fat. It’s your call about the pork . I would use 1 1/2 lbs. of meat

2 teaspoons kosher salt

1 large onion, diced

1 green pepper , diced

1 jalapeno pepper seeded ( if desired you can leave some seeds which will make it spicier) and diced up

4 garlic cloves , minced

1 Tablespoon Tomato Paste

2 Tablespoons Chili Powder

1 Teaspoon dried Oregano

1/2 Teaspoon ground cumin

1 28 oz can or box of diced tomatoes — original recipe calls for 1 can but I doubled it and it was just fine!

2 15 oz. cans of kidney beans, drained and rinsed

app. 1/2 cup chopped fresh cilantro

Fresh Lime Juice

Toppings:– these are just suggestions

Sour Cream

Salsa

Red Onions , diced

Cubed Avocado

Cilantro

Jalapeno –extra diced

I used Soft Tortillas because I had them but you can use Tortilla Chips as well

*you can also serve over rice or as a taco filling which is what Joel did with the soft tortillas.

*Just be sure you sear the meat because you don’t want steamed meat . Follow instructions and do the meat in 2 batches

*Chili freezes extremely well so double down if you’d like and freeze the remainder

Directions:

Using the saute function ( set on high) heat 1 Tablespoon of the oil in the pressure cooker pot. Add half the meat, spread it over the oil, and let it brown without stirring ( this is key) saute for 5-7 minutes. Give the meat a good stir after 5 minutes and continue to cook for 1 minute. Using a slotted spoon transfer the meat to a plate and season with 1/2 teaspoon of the Kosher Salt. I didn’t need any more oil so if you do add another tablespoon of olive oil to the pot. Repeat till the rest of the meat is browned, and add 1/2 teaspoon of kosher salt to this as well. Remove all the meat and you should have enough fat and oil to continue cooking veggies.

Stir the onion, bell pepper, diced jalapeno, garlic and 1/2 teaspoon of the salt to the pot until softened, app. 5 more minutes.

Stir in the tomato paste, chili powder, oregano, and cumin and cook until fragrant, about 1 more minute. Stir in the meat and any juices from the plate along with the tomatoes, beans, and remaining 1/2 teaspoon kosher salt.

After this step I turned my Instant Pot into a slow cooker by setting the button to Slow Cook for 2-3 hours ( I did 3 because I had the time) on high setting. You can set on low setting for 4-5 hours.

When finished and ready to serve I plated up in big bowls( see photo) added a squeeze or two of lime juice and we added our own toppings.

EnjoyIMG_2878IMG_2882IMG_2883! we did.

I added my photo from Halloween I gave out the candy in my Chefs Jacket and Hat figured it was appropriate.

 

 

 

 

Simple Red Chili — Turkey or Beef

It’s definitely that time of year when you wake up and there is a chill in the air and that signals chili weather in my book . Chili is not an exact science and you can feel free to make substitutions where you like. Obviously the toppings are optional and at your own discretion. Chili is just so easy to make. It sits on the stove or your slow cooker and when you’re ready to eat it, it’s all done. I like chips , taco shells or small soft tortillas with this. I love fresh jalapeno on the side chopped up,  chopped red onion , guacamole, refried beans, etc.  I usually make this one day ahead for a special event. This allows the flavors to all meld together and then I just reheat–couldn’t be easier.

Can easily be made on the stove-top or slow cooker — 2 hours on high and 4 hours on low. It was perfect. First you’ll want to brown up the meat in a pan on the stove. Then dump all ingredients into the slow cooker ( spray first with cooking spray) stir it all up and set it and forget it till you’re ready to eat it. I made this chili in the morning yesterday and it was perfect! With enough leftover for 2 more meals!

This recipe will probably serve 6-8

Ingredients:

2 lbs. ground beef or ground turkey–If I am using ground turkey I prefer ground dark meat if you can find it. It’s much more flavorful . You can use white meat turkey but try for 85/15. That’s 85% white meat with 15% fat. I just find the O% fat to be very dry. Of course these are all personal choices.

2 cloves garlic, minced

1 can (12 – 14 oz) tomato sauce, and then about 1 –  2 cans of chicken broth or water –start with  1 can of broth and only add if you need more

1 can (Ro-tel) diced tomatoes and chili peppers — If you can’t find Ro-tel brand use any brand that has diced tomatoes and chili peppers — again a 14 oz. can

1 can (15 oz.)red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed or Cannellini Beans — whichever doesn’t really matter —

1 can yellow corn (optional, but I always like to add it in. If you like corn use a large can (14 oz) if you don’t want as much corn use a small can

1 small can (4 oz.) poblano green chilis, cut up or diced (also in Mexican aisle) if you can’t find just omit it

1 teaspoon ground oregano (I use Mexican oregano. Use it if you can get it. If not, regular is fine.)

1 tablespoon ground cumin

2 tablespoons chili powder

1/2 teaspoon cayenne pepper (I like the heat. This is optional. You can also take down to 1/4 teaspoon.)

1 teaspoon kosher salt (then you will taste for additional salt. I added more when I tasted it . You’ll have to do so at your own discretion

Grated shredded cheddar or jack cheese for serving

diced red onion and diced fresh jalapeno for serving

Tortilla chips, guacamole, sour cream and salsa for serving I also use hot sauce at serving time for those who like it hot and spicy.

*cilantro for topping (I love cilantro so I chop it up and leave it out for individual garnish.)

Directions:

Place the ground beef or turkey in a large stock pot (Le Creuset) and put in the garlic. Cook over medium heat until meat is browned. Drain off any excess fat.  Add in the tomato sauce, chili powder, cumin, oregano, salt and cayenne add all the other canned ingredients –beans, corn etc. Stir together well and bring to a low boil and then turn it down and simmer away for at least an hour. I use the 15 oz. can of tomato sauce as a measuring cup and add 1 can of chicken broth or water , if you’ll need more liquid you can always add a little broth/water at a time. Let simmer for an hour or so, covered, occasionally stirring, and adding liquid if necessary. See note above if you’re using slow cooker.  I usually add salt at this point. Simmer for  hour or so covered. It can simmer for a long while, if you so desire. I actually let it low simmer for a few hours and then if you’re cooking on stove top I heat it up and let it simmer for another hour or so right before serving. Slow cooker is a great way to go here.

Serve with assorted toppings I’ve listed. Cheese, jalapenos, chips, guacamole, salsa, chopped red onions, sour cream  and cilantro. We love small soft tortillas on the side of our chili or chips depending on my mood and what I have in the house.

Red Chili with Turkey or Beef

  • makes Superbowl time and the food that always comes to mind is chili. I have already posted my white bean chili, which I love but this is a more common version. Chili is not an exact science and you can feel free to make substitutions where you like. Obviously the toppings are optional and at your own discretion. Chili is just so easy to make. It sits on the stove or your slow cooker and when you’re ready to eat it, it’s all done. I like chips or taco shells with this. I love fresh jalapeno on the side chopped up, guacamole, refried beans, sour cream, cheese, salsa, diced red onions, etc. If you don’t want beef, make it with turkey instead. I usually make it with turkey but this time out I made it with ground beef because I couldn’t get the turkey. We just landed in Aspen and the small market by the airport only had ground beef so it will have to do. I usually make this one day ahead for a special event. This allows the flavors to all meld together and then I just reheat–couldn’t be easier.

A little trick I learned a while back was to add a little Masa flour. It is usually available in the section with Mexican foods. I stumbled upon it quite by accident, and sneak it in with this recipe. I use about 1/8 a cup of Masa flour to about 1/2 cup very hot water. I add it during the first 1/2 hour and see how it thickens up. I probably use about 2/3 of the flour in the end, and it adds a corn flavor and thickens up the chili. (Directions are below.)

By the way this is so delicious you should make it all year round. I usually make it a few days ahead and keep in the refrigerator. And if it’s for two of you then you will have some amazing left-overs. This freezes amazingly well. (I have kept frozen for up to 2 months) perfect for when you remember you have this in the freezer and have no other dinner planned!

Enjoy!

Ingredients:

2 lbs. ground beef or ground turkey–I prefer dark meat ground turkey, it’s just much more flavorful. If you prefer white try and get 85/15 white meat. 100% white meat turkey can be very dry. It’s a preference and you can use whichever you prefer–just saying….

2 cloves garlic, minced

1 can (12 – 14 oz) tomato sauce, and then about 1 –  2 cans of water–you may need to add more water if chili gets too thick.

1 can (Ro-tel) diced tomatoes and chilies

1 can (15 oz.)red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed

1/8  cup masa harina (corn flour) found in the Mexican food section of the supermarket (Mix flour with about 1/2 cup very hot water. It will be quite thick. Drop in by spoonfuls and mix well to incorporate. I probably used 2/3 of the flour mixture. This is optional but ever since I discovered it, I’ve been using it.)

1 can yellow corn (optional, but I always like to add it in. I use a small 8 oz. can)

1 small can (4 oz.) poblano green chilis, cut up or diced (also in Mexican aisle)

1 teaspoon ground oregano (I use Mexican oregano. Use it if you can get it. If not, regular is fine.)

1 tablespoon ground cumin

2 tablespoons chili powder

1/2 teaspoon cayenne pepper (I like the heat. This is optional. You can also take down to 1/4 teaspoon.)

1 teaspoon kosher salt (then you will taste for additional salt. I added 1/4 teaspoon more at the end.)

Grated shredded cheddar or jack cheese for serving

diced red onion and diced fresh jalapeno for serving

Tortilla chips, guacamole, sour cream and salsa for serving

*cilantro for topping (I love cilantro so I chop it up and leave it out for individual garnish.)

Directions:

Place the ground beef or turkey in a large stock pot (Le Creuset) and put in the garlic. Cook over medium heat until meat is browned. Drain off any excess fat. Add in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, and reduce heat to low. I use the 15 oz. can of tomato sauce as a measuring cup and add 1 -2 cups of water (this time out I used 1 1/2 cans of water.) Let simmer for an hour or so, covered, occasionally stirring, and adding water, if necessary.

Place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Add masa mixture to the chili and stir together and taste for seasonings. Add more water if needed. Add the beans, corn, and chilis. I usually add salt at this point. Simmer for another 1/2 hour or so covered. It can simmer for a long while, if you so desire. Or, turn off heat, and just heat up 1/2 hour before serving.  You should check for thickness. During the last 1/2 hour, I added a bit more water .

Serve with assorted toppings I’ve listed. Cheese, jalapenos, chips, guacamole, salsa, chopped onions, sour cream  and cilantro.

White Bean Chili

Original post was back in the winter of ’13. For those of you who are new to the blog or missed it, I am re-posting the recipe. It is delicious and the inspiration comes from Bonnie’s on Aspen Mountain. It is probably my most favorite thing to eat at Bonnies , so if you ever find yourself out here skiing go to Bonnies and get the White Bean Chili with Chips of course!

Perfect recipe for Superbowl! I like to make it a day or two ahead and let the flavors all come together but if you can’t it’s fine to make the day you’re eating it. You can use your slow cooker and you will probably have to add some more liquid, or use a Le Creuset type of pot which is deep enough to hold all the ingredients. You can change up recipe and use ingredients which you prefer, it’s a very “flexible” type of recipe.

*when I use the slow cooker I brown meat and veggies first on the stovetop

*you can double up on this recipe by adding ingredients,  I will usually increase the meat to 2 lbs. and maybe a little more diced tomatoes, spices, and a little more onion and vegetable. This is a very flexible recipe.

Ingredients:

1-2 lb. Ground dark meat turkey , I prefer the dark meat turkey flavor but use whatever you’d like, I stretch recipe by adding an extra pound of meat here (2 lbs.) you will have to increase liquids though —

3 Tablespoons unsalted butter

1/2 large white onions, chopped

1 green pepper , chopped( I use the green for color here, but feel free to change it to any color pepper you prefer)

1 yellow pepper, chopped (same goes for this pepper)

1 Tablespoon chopped garlic ( about 1 large clove or 2 small)

3 15 ounce cans of White Northern Beans, or any white bean you like. Drained.

7 oz. salsa or picante sauce

1 8 ounce can of diced green chiles. ( I used 2 cans of 4 oz. hot green chiles)

1 8 ounce can of whole kernel corn

1 lb. can diced tomatoes ( drained)

1 Tbsp. cumin

1 Tbsp. oregano ( I love to use Mexican oregano) but no worries if you can’t find it

Kosher Salt to Taste– keep tasting , I added a fair amount of salt. Add at your own discretion.

Freshly ground black pepper, but if you have it you can use white pepper !

3-4 cups chicken or vegetable stock –start out with 3 and if it is too thick you can always add more liquid.

12 oz. Sour Cream–I use light not fat free. Strain the sour cream to get rid of the little bit of liquid. You can also use yogurt if you like. Add this ingredient last and blend it in well.

Shredded Cheese ( Mexican Style, Jalapeno or Cheddar. This is a topping so I just put it out in a bowl alongside some fresh chopped jalapeno. Tortilla chips on the side as well.

Directions:

In a large stockpot or slow cooker ( I use my Le Creuset pot) melt the butter on medium heat. Add onion, peppers and garlic until softened. I add the garlic and some kosher salt here. Add in the 2 lbs. of dark meat turkey and brown that up as well.

Puree 1 1/2 cans of the drained white beans. ( Food Processor here) until beans are smooth and then I add them to the pot.

Add the rest of the drained beans, along with the salsa, chiles, corn, tomatoes and spices ( plus anything else you may want to add) Cook for a few more minutes on a low heat until all of the ingredients are blended.

Add the stock and bring to a boil. I then lower the heat and simmer for about an hour on the stove top.

Before you’re ready to serve it, add the sour cream and blend it in while chili is simmering.

I place the shredded cheese, extra sour cream, chips, fresh cut up jalapenos, salsa and guacamole in bowls on the side so everyone can make their chili their way.

Enoy!!!

I know there are a lot of ingredients but this is so easy you can make it in the morning and it sit all day in the fridge. You may need to add more liquid when you go to serve it. This freezes really well also.

–Set it and Forget it Chicken Taco Chili

This is a very easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it. This is a re-blog from last October so if you missed it you get another shot at it and if you already made this recipe here you go again.

It’s the Golden Globes Awards this evening and I intend on eating this in front of the TV Screen. No muss No Fuss come tonite, all the heavy lifting will be done by noon. My kind of cooking.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

Follow me on Instagram @cookingwithcandi I’ll be looking for you!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

Happy Cinco de Mayo–Set it and Forget it Chicken Taco Chili

This is a good way to celebrate  Cinco de Mayo!!! Super easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I bought all my ingredients yesterday and went to Soul Cycle this morning , came home and by 10 am this was cooking in the slow cooker. I actually put it to high cook for 6 hours and I am sitting here smelling all this deliciousness . I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

follow me on Instagram @cookingwithcandi and have a happy Cinco de Mayo!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

White Bean Chili

Original post was back in the winter of ’13. For those of you who are new to the blog or missed it, I am re-posting the recipe. It is delicious and the inspiration comes from Bonnie’s on Aspen Mountain. It is probably my most favorite thing to eat at Bonnies , so if you ever find yourself out here skiing go to Bonnies and get the White Bean Chili with Chips of course!

Perfect recipe for Superbowl! I like to make it a day or two ahead and let the flavors all come together but if you can’t it’s fine to make the day you’re eating it. You can use your slow cooker and you will probably have to add some more liquid, or use a Le Creuset type of pot which is deep enough to hold all the ingredients. You can change up recipe and use ingredients which you prefer, it’s a very “flexible” type of recipe.

*when I use the slow cooker I brown meat and veggies first on the stovetop

*you can double up on this recipe by adding ingredients,  I will usually increase the meat to 2 lbs. and maybe a little more diced tomatoes, spices, and a little more onion and vegetable. This is a very flexible recipe.

Ingredients:

1-2 lb. dark meat turkey , I prefer the dark meat turkey flavor but use whatever you’d like, I stretch recipe by adding an extra pound of meat here (2 lbs.) you will have to increase liquids though

3 Tablespoons unsalted butter

1/2 large white onions, chopped

1 green pepper , chopped( I use the green for color here, but feel free to change it to any color pepper you prefer)

1 yellow pepper, chopped (same goes for this pepper)

1 Tablespoon chopped garlic ( about 1 large clove or 2 small)

3 15 ounce cans of White Northern Beans, or any white bean you like. Drained.

7 oz. salsa or picante sauce

1 8 ounce can of diced green chiles. ( I used 2 cans of 4 oz. hot green chiles)

1 8 ounce can of whole kernel corn

1 lb. can diced tomatoes ( drained)

1 Tbsp. cumin

1 Tbsp. oregano ( I love to use Mexican oregano) but no worries if you can’t find it

Kosher Salt to Taste– keep tasting , I added a fair amount of salt. Add at your own discretion.

Freshly ground black pepper, but if you have it you can use white pepper !

3-4 cups chicken or vegetable stock –start out with 3 and if it is too thick you can always add more liquid.

12 oz. Sour Cream–I use light not fat free. Strain the sour cream to get rid of the little bit of liquid. You can also use yogurt if you like. Add this ingredient last and blend it in well.

Shredded Cheese ( Mexican Style, Jalapeno or Cheddar. This is a topping so I just put it out in a bowl alongside some fresh chopped jalapeno. Tortilla chips on the side as well.

Directions:

In a large stockpot or slow cooker ( I use my Le Creuset pot) melt the butter on medium heat. Add onion, peppers and garlic until softened. I add the garlic and some kosher salt here. Add in the 2 lbs. of dark meat turkey and brown that up as well.

Puree 1 1/2 cans of the drained white beans. ( Food Processor here) until beans are smooth and then I add them to the pot.

Add the rest of the drained beans, along with the salsa, chiles, corn, tomatoes and spices ( plus anything else you may want to add) Cook for a few more minutes on a low heat until all of the ingredients are blended.

Add the stock and bring to a boil. I then lower the heat and simmer for about an hour on the stove top.

Before you’re ready to serve it, add the sour cream and blend it in while chili is simmering.

I place the shredded cheese, extra sour cream, chips, fresh cut up jalapenos, salsa and guacamole in bowls on the side so everyone can make their chili their way.

Enoy!!!

I know there are a lot of ingredients but this is so easy you can make it in the morning and it sit all day in the fridge. You may need to add more liquid when you go to serve it. This freezes really well also.

 

Red Chili with Turkey or Beef

Superbowl and Winter time and the food that always comes to mind is chili. I have already posted my white bean chili, which I love but this is a more common version. Chili is not an exact science and you can feel free to make substitutions where you like. Obviously the toppings are optional and at your own discretion. Chili is just so easy to make. It sits on the stove or your slow cooker and when you’re ready to eat it, it’s all done. I like chips or taco shells with this. I love fresh jalapeno on the side chopped up, guacamole, refried beans, salsa, shredded cheese, etc. If you don’t want beef, make it with turkey instead. I usually make it with turkey but this time out I made it with ground beef because I couldn’t get the turkey. I prefer dark meat turkey or chicken, you can do 1/2 and 1/2.   I usually make this one day ahead for a special event. This allows the flavors to all meld together and then I just reheat–couldn’t be easier.

A little trick I learned a while back was to add a little Masa flour. It is usually available in the section with Mexican foods. I stumbled upon it quite by accident, and sneak it in with this recipe. I use about 1/8 a cup of Masa flour to about 1/2 cup very hot water. I add it during the first 1/2 hour and see how it thickens up. I probably use about 2/3 of the flour in the end, and it adds a corn flavor and thickens up the chili. (Directions are below.)

Ingredients:

2 lbs. ground beef or ground turkey –try and use dark meat , it just has more flavor or mix it 1/2 and 1/2

2 cloves garlic, minced

1 can (12 – 14 oz) tomato sauce, and then about 1 –  2 cans of water

1 can diced tomatoes and chilies — usually available in the Mexican Food aisle as well

1 can (15 oz.)red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed (any white beans will do)

1/8  cup masa harina (corn flour) found in the Mexican food section of the supermarket (Mix flour with about 1/2 cup very hot water. It will be quite thick. Drop in by spoonfuls and mix well to incorporate. I probably used 2/3 of the flour mixture. This is totally optional but ever since I discovered it, I’ve been using it.)

you can use frozen corn or fresh if available as well or 1 can yellow corn (optional, but I always like to add it in. I use a small 8 oz. can)

1 small can (4 oz.) poblano green chilis, cut up or diced (also in Mexican aisle)

1 teaspoon ground oregano (I use Mexican oregano. Use it if you can get it. If not, regular is fine.)

1 tablespoon ground cumin

2 tablespoons chili powder

1/2 teaspoon cayenne pepper (I like the heat. This is optional. You can also take down to 1/4 teaspoon.)

1 teaspoon kosher salt (then you will taste for additional salt. I added 1/4 teaspoon more at the end.)

Grated shredded cheddar or jack cheese for serving

diced red onion and diced fresh jalapeno for serving

Tortilla chips, guacamole, sour cream and salsa for serving

*cilantro for topping (I love cilantro so I chop it up and leave it out for individual garnish.)

Directions:

Place the ground beef or turkey in a large stock pot (Le Creuset) and put in the garlic. Cook over medium heat until meat is browned. Drain off any excess fat. Add in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, and reduce heat to low. I use the 15 oz. can of tomato sauce as a measuring cup and add 1 -2 cups of water (this time out I used 1 1/2 cans of water.) Let simmer for an hour or so, covered, occasionally stirring, and adding water, if necessary.

Place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Add masa mixture to the chili and stir together and taste for seasonings. Add more water if needed. Add the beans, corn, and chilis. I usually add salt at this point. Simmer for another 1/2 hour or so covered. It can simmer for a long while, if you so desire. Or, turn off heat, and just heat up 1/2 hour before serving.  You should check for thickness. During the last 1/2 hour, I added a bit more water .

Serve with assorted toppings I’ve listed. Cheese, jalapenos, chips, guacamole, salsa, chopped onions, sour cream  and cilantro.