Minestrone Soup

Posted on February 4, 2012 | 1 comment

The definition of minestrone is “big soup.” It is a hearty vegetable soup and how it’s made varies from region to region in Italy. It varies mainly because of the availability of vegetables from each region. This is my favorite combination, but really any vegetable can be added. I actually made it in the slow cooker the other day just to see how it would come out. I find that it’s best to saute the onions and garlic first, so it really doesn’t matter which pot you’re going to make it in. The pot on the stove needs to be watched, and either way, you will be using 2 pots. I did the saute on the stove top and then I put it all in the slow cooker on low for 6 hours. I also added ditalini, which I cooked and then added right before serving so it was al dente and not over cooked. I will explain the steps in the directions. This is very tasty and very healthy.

Ingredients: 

2 – 3 tablespoons olive oil

1 clove garlic, minced

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, diced

4 small (or 1 large) potato, cubed (You can also add more potatoes if you like.)

1 28 oz. can chopped tomatoes with the juice (I used the chef’s cut)

3 cups broth (can be vegetable or chicken)

1 cup shredded cabbage, kale, or spinach (this time I used kale)

1 cup cooked beans, cannellini or any other white bean (I used a 15 oz. can of drained and rinsed white northern beans, because I didn’t have time to soak the beans overnight. Use whichever you’d like.)

1/2 cup small pasta (I used ditalini. You can also use spaghetti broken into small pieces.)

1 tsp. dried thyme

2 bay leaves

Kosher salt and freshly ground black pepper

Freshly grated parmesan cheese if you’d like when you serve

Directions:

Saute the garlic and onions in the olive oil. Use a heavy large pot (Le Creuset.) When onions are golden and translucent, add the carrots, celery and potatoes, and toss for a few minutes just to coat the vegetables with the oil.

If you are using the slow cooker, as I did, just put everything into slow cooker at this point. Add the tomatoes, beans and the broth. I cooked on low for 6 hours, but it can cook up to 8 hours. You can also cook on high for 3 – 4 hours.

About 1/2 hour before you want to serve soup, add the spinach, kale, or cabbage. I had 2 small zucchini in the house and I put them in when I added the cabbage.  I then prepare the pasta and put it in each bowl before serving. (I did this because I didn’t want to freeze the soup with the pasta in it. I find that pasta gets very mushy when you freeze it.)  Next, remove bay leaves, and season to taste, with salt and pepper.

*this soup freezes beautifully, I just cook up more pasta for it while I reheat the soup when I serve it again

Sprinkle with cheese as you serve it.

* if you are cooking in a pot on the stove, cook uncovered for about an hour on a low simmer. The vegetables should be tender and the soup thick. You may or may not need to add more liquid (I find 3 cups usually does it.)

* if you like you can add pasta right to the soup on the stove top method. I just find that the pasta gets very soft, so I prefer doing it separately.

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Red Chili with Turkey or Beef

Posted on February 1, 2012 | 1 comment

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, 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.)

Have a fun Superbowl, and let’s go Giants!

Ingredients:

2 lbs. ground beef or ground turkey

2 cloves garlic, minced

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

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.

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My Superbowl Menu–Go Giants!

Posted on February 1, 2012 | Leave a comment

I am not even sure what we are doing this Superbowl. We have been out of town and will just be getting back. I may not even be doing it, but this is what I did last year except for the shrimp, but shrimp is always a good idea for cold appetizers . I usually make the shrimp, dressing, cookies and macaroni and cheese a day ahead. I make the chili a day or two ahead. The salami can be ready to put in the oven, the nuts I make sometimes a week in advance. The idea is to enjoy the day and enjoy your friends. Last year we had 10 people so this is perfect for 10 – 12 people. Have to admit that last year I brought in wings. Sometimes it’s just easier to pick and choose what you know you want to make  and order in what you don’t want to make (in my case the wings!) These are just some suggestions for the day. Mostly enjoy the day and Let’s Go Giants!

Appetizers:

cold shrimp with cocktail sauce

sweet and spicy nuts (2 recipes on my site)

baked salami (also 2 recipes on my site)

bbq wings which I brought in , sometimes it’s just the way to roll

Dinner:

Macaroni and Cheese (recipe on my site)

Green salad with one of my salad dressings

Red or white chili , whichever you prefer

Dessert:

Cherry chocolate cookies (recipe on my site)

assortment of ice cream is always nice along with the cookies

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Short Ribs in the Slow Cooker – Cooking in your Pajamas

Posted on January 29, 2012 | 2 comments

Short Ribs being seasoned

I like to think of slow cooking as backwards cooking or pajama cooking. I wake up , am having my coffee in my pajamas and chopping vegetables and searing meat first thing in the morning. The good news is that it’s all pretty much done at the end of the day at the time that you’re usually making a mess and just beginning to prepare dinner. The aroma that fills your house is so amazingly delicious. It’s an awesome way to return from your day to dinner cooking and all the prep out of the way. Although, I have to say looking a short rib in the eye first thing in the morning is not always fun.   I  purchased the short ribs, and wanted to cook them Sunday for dinner. I love this recipe,  the ribs literally fall off the bone, they cook for 8 full hours. I put everything in to the slow cooker by 9 a.m. and by 5 p.m they were ready. I do de-fat the gravy so if I am eating the ribs that night, I do this. Sometimes you can make a day ahead and skim the fat the next day. When you sear the ribs, a lot of the fat comes out (  rendered). However after sitting in this sauce for 8 hours a lot more fat is rendered out of the ribs. I use this very easy to use gravy seperator that can be purchased in any home goods store. It makes it so simple to do. I recommend cooking ribs, then letting them cool off a bit, I remove insert from slow cooker and let sit for about an hour or so. I know it’s a drag to use another pot, but it’s the only way to really do this. I take out ribs, and with a slotted spoon remove most of the vegetables and solids. I throw away bones that have come away from meat at this point. I then put the remaing gravy in the gravy seperator and pour back the gravy without the fat on ribs . Heat it up when we’re ready to eat, and that’s it. . The meat falls off the bone, and is so delicious and soft. I served alongside Orzo . A nice green salad is perfect with this.

Ingredients:

2 tablespoons olive oil ( to cook short ribs in)

app. 8 short ribs ( bought 2 packages in Supermarket) app. 2 1/2 lbs. uncooked

Kosher Salt and Freshly Ground black Pepper

6 long carrots peeled and cut into large chunks

2 stalks of celery thickly sliced

1 large white onion, thickly sliced ( Spanish Onion)

1 teaspoon minced garlic

2 teaspoons smoked paprika

1 teaspoon black pepper

1 teaspoon kosher salt

1 cup red wine

1 small can Tomato Sauce

2 Tablespoons Worchestershire Sauce

1/4 teaspoon dry thyme

1/2 box ( 2 cups) Beef Stock

Directions:

Heat olive oil in a large saute pan ( I actually use my Le Creuset and work in batches, I like to sear in a large cast iron pot)  I pat ribs dry, lay them out on paper towels and sprinkle with kosher salt and freshly ground black pepper, I am generous with the salt and pepper here, cover all sides. When oil is very hot, with tongs I place short ribs in pot, and sear on all sides until a crust forms, don’t play around with the meat let it sear before turning, it’s at least a few minutes on every side, they will get browned and caramelized. I then remove to a plate , I use tongs and let fat and oil drip off a bit.

In the bottom of a 5 quart slow cooker, place the onions, carrots, celery and garlic. I then add the smoked paprika, salt, and pepper, and thyme. Pour in wine and beef stock, and tomato sauce, and worchestershire sauce. Place short ribs, meat side up on top of the vegetables. Cover and cook on LOW setting for 8 hours.

As I said , when slow cooker was over , I turned it off, mine goes right into keep warm mode, but I wanted to strain and de-fat the cooking liquid (gravy). I removed insert and let it sit to cool off for easier handling. I then took out my Le Creuset and placed ribs in there, using slotted spoon removed vegetables and placed on top of ribs. I then used the gravy seperator to skim fat. You may want to taste for salt and pepper, but I didn’t need feel it needed anymore.  Poured gravy back over meat and heated it up . We ate it with the orzo and a green salad. So heartwarming, and delicious.

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Salmon Done Simply in Foil

Posted on January 26, 2012 | 4 comments

Again, I need to thank my friend Drew for finding this recipe. It is so good, it’s restaurant worthy. The oregano, lemon and tomatoes give it a mediterranean flavor. It is healthful, simple and very delicious. Joel decided to try to eat more healthfully in 2012 (incorporate more fish, etc.) Usually he doesn’t like to eat fish and if I make it he is disappointed.  But for this, he gave me the green light and the next night I made it. Drew had also tried it, after he came across the recipe from Giada de Laurentis. Really easy and really yummy, this one’s a keeper.  Thanks Drew and thanks Giada!

Ingredients: 

4 (approx. 5 oz. each) salmon fillets (I used 3 6 oz. for the two of us and we finished it all.)

2 teaspoons olive oil, plus another 2 tablespoons

Kosher salt and freshly ground black pepper

3 tomatoes, chopped (I used about 2/3 of the container of the small plum tomatoes; it’s not an exact count but you can eyeball it.)

2 shallots, chopped

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

Directions:

Preheat the oven to 400 degrees.

Sprinkle salmon with 2 teaspoons olive oil and a little salt and pepper. In a bowl, stir together the tomatoes, shallots, 2 tablespoons olive oil, lemon juice, oregano, thyme, salt and pepper to blend.

Place each salmon fillet on a piece of aluminum foil (make it large enough to wrap ends and tent.)  Spoon the tomato mixture over salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, then seal the packets closed. Place the foil packet on a baking sheet. (Do whatever works for you, I sort of spiraled the ends, and then folded up the top. As long as aluminum foil piece is large enough to cover it won’t be a problem.) Repeat this step with each piece . Place each individual piece on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. (That was the perfect amount of time for each piece for me. If your pieces are on the thinner side, you may want to remove before 25 minutes.) At the store, ask for salmon filets from the center; this will be the right size. Using a metal spatula, place the salmon on plate, and make sure to get all the sauce. Delicious! I served with rice pilaf and string beans. Of course, Joel ate the salmon and rice, not the string beans, but that’s okay as it was a very healthy meal.

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Maple Syrup and Mustard Glazed Chicken Breasts

Posted on January 24, 2012 | Leave a comment

Always on the prowl for new ways to cook chicken, I came across this recipe that I had never made before. Not only was it delicious, it was easy to prepare and pretty healthy and low in fat. This doesn’t usually happen that it is so tasty and so healthy for you. No cheese, very little fat and very tasty. Cooks in 1/2 hour, perfect! I love browning in a skillet and with this meal it’s all in the one pan, stove top to oven to stove top. Really anything with maple syrup is a hands down winner for me, how can it be bad???  I made it with chicken breasts, but would be perfectly delicious with chicken thighs or pork. I served with rice pilaf and a salad. Any green vegetable would be a perfect accompaniment. I’m thinking haricots verts or brussel sprouts.

Ingredients:

1 Tablespoon olive oil

4 chicken breasts ( not the very thin ones, just regular size chicken breasts) the thin ones will cook too quickly and dry out

Freshly Ground Black Pepper

Kosher Salt

1/4 cup chicken broth

1/4 cup maple syrup

2 teaspoons chopped fresh thyme

2 medium garlic cloves , thinly sliced

1 tablespoon cider vinegar

1 heaping tablespoon stone-ground mustard

Directions:

Preheat oven to 400 degrees

Heat a large ovenproof skillet over medium high heat. Add olive oil, swirl to coat whole pan. I pat my chicken breasts dry with a paper towel, I then lay them out on paper towel and sprinkle with kosher salt and freshly ground black pepper. I am generous here , use as much or as little salt and pepper as you like. After a while you’ll know how much to use. Salt and Pepper both sides. When oil is hot, add chicken to pan, saute for a few minutes on each side. Let it get browned. Then remove chicken from pan and put on a plate. Add broth , syrup, thyme, and garlic to pan, bring to a boil, scraping up any brown bits . Cook for a few minutes, then add the mustard and vinegar and cook for another minute or so, stirring constantly. Return chicken to pan, spoon some of the mustard mixture over the chicken . Place Pan right in the oven for 10 minutes.* I then let it sit for about 5 minutes, when the rice was ready, I just heated up pan for a minute or so, liquid became a little syrupy , and I poured it over chicken and rice.

Perfectly delicious.

*you can cut a little into chicken if you’re not sure it’s done, but I left it in pan checked for readiness and it was perfect. You just don’t want to dry it out. Nothing worse than dried out chicken.

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Chicken Cubes with Rosemary, Lemon and Garlic

Posted on January 20, 2012 | 1 comment

I have archives upon archives of saved recipes. Some days I just go through to see what I’d like to make next. I often come upon old ones which I’ve totally forgotten about. Other times, I cut out new recipes that I’m eager to try. But this one came to me through our friend, Drew (Susan’s husband). He got into cooking a few years back, found this recipe and turned me on to it. It is light and flavorful. What a ringing endorsement. For a while, it was very much a part of my repertoire. Then, for no apparent reason, I just stopped making it. But recently, while going through some older chicken recipes, I came across this one again. It really is simple–very few ingredients, and a perfect dinner served with rice and a vegetable. It is originally from Rachael Ray with a few changes on my part. If you’re not fond of rosemary, this recipe isn’t for you. (Although my son-in-law, Brian, isn’t a fan and he liked this chicken a lot anyway.)

Ingredients:

2 – 2 1/2 lbs. boneless, skinless chicken breasts (the thicker ones are the ones you’ll need)

6 cloves garlic, minced

3 tablespoons fresh rosemary leaves, stripped from stems (I chop them up)

4 tablespoons olive oil

1 lemon, zested and juiced

1/2 cup dry white wine (I use whatever is open, or buy something inexpensive to use like those little bottles I recently discovered, which are perfect to cook with.)

1/2 tablespoon kosher salt

sprinkling of black pepper

Directions:

Preheat oven to 450 degrees.

Cut chicken into large cubes (try to keep sizes uniform and not too small).

Arrange chicken in a 9 x 13 baking dish. In a separate bowl, mix garlic, rosemary, olive oil, lemon zest, salt and pepper, and mix it together. Then toss and coat the chicken cubes with the mixture and distribute evenly. Place in oven. Cook for 20 minutes (set your timer; you don’t want to overcook.) Put lemon juice (from the lemon you zested) and wine in a separate bowl. After 20 minutes, add the lemon juice and white wine, turn oven off and return to oven for another 5 minutes. Remove from oven, and serve, spooning pan juices over the chicken pieces.  This is delicious served over rice. (I used brown rice this time out.)

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Food from the Pantry – Weeknight Red Sauce with Spaghetti

Posted on January 16, 2012 | 1 comment

After a day of skiing it’s hard to get motivated to go back out, especially when you have only 2 episodes of Homeland to catch up with. I was too tired to even bother going food shopping, so decided to just check out what was in the pantry. Always have canned tomatoes, garlic, spices and red wine. There you go, and I always love spaghetti and red sauce. It cooks up quickly, is very tasty and we both had protein for lunch on the mountain, so just in the mood for some pasta. I have posted other red sauces, and this is how I made it tonite. Obviously it would be delicious with some meat or seafood in it, just didn’t have any on hand.

Ingredients:

1 – 2 tablespoons olive oil

1 cup chopped yellow onion ( app. 1 medium size yellow onion)

1 1/2 teaspoons minced fresh garlic

1/2 cup red wine ( whatever I have open is fine)

1 28 oz. can crushed tomatoes ( I only had whole ones, I threw in food processor and crushed them)

*1 tablespoon chopped fresh parsley ( optional) I didn’t have any on hand

1 teaspoon of oregano

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

*pinch of sugar ( optional) only after tasting sauce, if it is a little too acidy I throw it in to soften the acid of tomatoes

Directions:

 

Heat olive oil in a large saute ( frying) pan, add the onion and saute over medium heat until onions are translucent ( 8 – 10 minutes). Add the garlic, and cook for another minute or so. Add the wine and cook on high heat until almost all the liquid evaporates, a few more minutes. Stir in the tomatoes,oregano, *parsley, salt, and pepper. Taste and add additional seasonings, and sugar if you think it needs it. I let the sauce cook uncovered on simmer for as long as I can. At least an hour and if I can 2 hours. If sauce thickens too much add water, a little at a time, till it reaches proper consistency.

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What I Cooked – Chicken Marsala

Posted on January 13, 2012 | 4 comments

Chicken Marsala

One night last week I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly. It would have been more perfect with a green vegetable served alongside, like brussel sprouts but it was sort of last minute and didn’t have the veggies, which was just fine with Joel. I served it with a plain brown rice which worked out nicely.

Ingredients:

1/4 cup all purpose flour for coating

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed)

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry ( I used what I had in the house , it’s not really cooking Sherry but it was fine)

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley ( I didn’t have so I didn’t use)

Directions:

In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then deglaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

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Kitchen Sink White Bean Chili (also my Super Bowl Chili)

Posted on January 11, 2012 | 1 comment

dirty sink from kitchen sink chili

We just got back from two beautiful days in Moab, Utah. We hiked most of the time and the glory and splendor that is there has no words. If you ever have the opportunity to go you should do so. It is an amazing area–Arches National Park, the Canyonlands, the whole area is just breathtaking. We hadn’t had snow here so we went on the road. Now we’re back and today was spectacular! It snowed in Aspen last night and we skied today. So nice to be back skiing. It was Sunday, and the Giants were in the playoffs. Joel set the DVR and we were gone all day. I had taken out a package of chopped turkey and figured that I would pick up a few things and make this chili that I love. I use a lot of stuff from my pantry and substitute ingredients where necessary (it’s a think-on-your-feet kind of recipe!) I served with shredded cheese and chips, and it was heartwarming and delicious.

I also have to add a little note: I cook a lot and usually make a big mess. Joel always cleans up and he is such a good cleaner upper! Our deal is that I do the cooking and he does the cleaning. I might add that this is a very good deal because I am not so fond of cleaning up the mess I make cooking. Obviously, I try to clean as I go, so as to not be a complete pig about it, but he’s really a good sport about it, in general. Anyway, he asked me to post a picture of some of the mess I left him in the sink.

I also make this as one of my dishes for Super Bowl but usually for Super Bowl I do it in the slow cooker so it stays warm for a long time. I just throw all the ingredients in the slow cooker and simmer away. Tonite I cooked it in my trusty Le Creuset. I often mess around with these ingredients and you can too. For instance, I only had 1 can of White Northern Beans but I had 2 of Pinto so as long as they are white beans it’s okay to use them. I didn’t have Picante sauce in the house, but I had some great salsa, so I used that instead. I made it with turkey but you can use chicken, or eliminate meat altogether and make it vegetarian with vegetable broth instead of chicken broth. It’s chili, which is not a perfect science by any means; so be flexible with ingredients, but make sure to use proportionate amounts.

Ingredients:

3 tablespoons unsalted butter

1/2 large white onion, chopped

1 green pepper, chopped (I use green for color but be my guest and switch to whatever you have handy or prefer to use)

1 yellow pepper, chopped

1 tablespoon chopped garlic

3 15 oz. cans of White Northern Beans (or any white bean, such as Pinto), drained

7 oz. salsa or Picante sauce (Newman’s own was in pantry but I found a fresh salsa in fridge so I substitured the fresh salsa) they are both fine, use whatever

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

1 8 oz. can of whole kernel corn

1 lb. can diced tomatoes (drained)

1 tbsp. cumin

1 tbsp. Mexican oregano (this is available here in Colorado but may not be everywhere. You can try to find it but if you can’t, regular oregano will have to do…and yes, I know that it looks like pot in my picture.)

Kosher salt to taste (you’ll need a fair amount but salt along the way to your liking, I used a fair amount of salt, but use your own discretion, it’s a big pot of chili

Freshly ground black pepper to taste (if you have white pepper that works as well in this, because it is White Chili)

3 – 4 cups chicken (or vegetable) stock (I start out with 3 and if it is too thick I usually add up to another cup.) I did use 4 at the end, if you’re eating it that night use 3 then before you freeze or refrigerate add another cup to the pot.

12 oz. sour cream (Lite is good. Non-fat is okay, but I don’t love it. Strain first to get rid of that little bit of liquid. You can also use yogurt. Add this ingredient last and blend in well.) Sometimes, I take it out of container and mix it up a bit so it will blend in better.

Shredded cheese (Mexican Style, Jalapeno or Cheddar), for topping. (I let people add this themselves, since some people don’t want the cheese.)

* jalapeno pepper (I love the heat so I dice up a fresh jalapeno, add it to mine, and then leave it in a little bowl for anyone else who may want it.)

Tortilla chips on the side

Directions:

In a large stockpot (my trusty Le Creuset) melt the butter on a medium heat.  Add onion, peppers and garlic and cook until soft. I add the garlic at this point and a little kosher salt.

Puree 1 1/2 cans of the drained beans (Cuisinart food processor is best) until beans are smooth and add to the pot.

Add the rest of the 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 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 well while simmering.

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

Enjoy!

This is so easy, you can make in the morning, and let it sit all day in fridge. You may want to add liquid at some point when you serve. We ate it that night, and then I put in containers for fridge and freezer. I added the rest of the stock before I froze it. Just add back to pot and stir, and then ladle into containers.  Keeps in fridge for at least 3 days. Perfect for freezing, I just take it out of freezer in the morning and by evening it should be defrosted , heat it up and you may need to add some liquid if it is too thick. Those little boxes ( 1 cup size) of broth come in handy here.

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