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Tag Archives: chili

Loaded Beef Chili Verde

14 Nov

I woke up on Tuesday morning to ice on my car. ICE. What??!! I now have to start getting up a little earlier just in case I have to clean off my car?? I’m sooo not ready for this. I just got used to idea that I have to blow dry my hair because summer is gone. Umpf.

My office at work is always cold. The facility usually stays around 50 degrees. That’s the best temperature for herbs. I have a space heater snuggled up against me, but it’s never enough. By the time I got home from work, all I wanted was to be warm. Like overly warm. Fuzzy socks, yoga pants, sweatshirt – check! And nothing warms me up more than a bowl of hot chili.

I like to call this recipe green chili because it gets a lot of its flavor from salsa verde. You don’t need to make this, it should be available if your grocery store. It could be called a few names — salsa verde, tomatillo salsa or green salsa. It’s not a spicy salsa, so don’t be scared to try it.

But since I am a spicy girl, I added some serious spice to this chili. Hot chili powder, cumin and paprika. Go easy on the spices if you don’t love heat like me. Chili gets hotter the longer the chili sits. Don’t say I didn’t warn you….

The BEST thing about chili is it’s easy to make it your own. If you don’t want ground beef, try using ground turkey or chicken. Add more vegetables, like a variety of beans or frozen corn. Have a toppings bar.

This is a great weekday recipe. It comes together quick and full of flavor. When you need some extra warming up, this Loaded Beef Chili Verde recipe should do the trick!

Loaded Beef Chili Verde, makes 6 cups

  • 1 pound 93%-lean ground beef
  • 1 large red bell pepper, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • Up to 1 tablespoon chili powder
  • Up to 2 teaspoons ground cumin
  • 1/4 teaspoon paprika
  • 1 16-ounce jar green salsa
  • 1 14 oz can beef broth
  • 1 10 oz can Rotel (diced tomatoes and chilis), drained
  • 1 15-ounce can pinto beans, rinsed
  • Salt & Pepper
  • Toppings – diced avocado, cilantro, cheese, sour cream, chips. Pick you favorites!

Directions:

  1. Cook beef, bell pepper and onion in a large saucepan over medium heat. Meat will take about 8 to 10 minutes to cook. Add garlic, chili powder, cumin and paprika. Stir frequently to distribute seasonings.
  2. Stir in salsa and broth. Bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in canned tomatoes and beans. Cook until heated through, about 1 minute. Taste — add salt & pepper if needed. Top with your favorite topping for chili.

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3 Ingredient Chili Cheese Dip

5 Nov

I spent the weekend at my in law’s home in Fort Wayne, Indiana. We woke up early (thank you time change!) on Sunday to get back in time to watch football. About 20 minutes into the drive, I asked my husband, “What should we eat for lunch & dinner?” My husband replied, “Meghan, it’s 8:15 in the morning. I think we’ve got some time to figure it out.” He was kind of right…and I had a 3 hour drive in front of me to daydream about all of our options.

First hour into our car drive, my husband has started inviting people over to our house to watch the games. I go into pure panic mode– You mean I have to plan our game day food for a group of people, go to the grocery store, unpack our car, clean the house and make food all by noon??!! Just as my foot stepped down a little further on the accelerator, I remembered I have an easy, go to dip everyone always loves. 3 ingredient chili cheese dip.

I’ve been making this little dip for almost 10 years. It’s been referred to as Crack Dip — it’s incredibly addicting. Consider this a warning, don’t even try to think you can get away with just a couple bites. One time when I was living alone, I made this dip just for myself with intentions of eating the leftovers into the week… Too bad I didn’t have any leftovers. I ate the whole thing All.By.Myself. I probably shouldn’t be sharing that info, but seriously, this Chili Cheese Dip is just delicious.

So I’m sure all of you understand how tasty this dip can be. Another great thing — It’s just 3 ingredients. Cream Cheese, Chili and Shredded Cheese. That’s all you need! (And I even “cheat” by buying canned chili.)

Knowing I had this dip in my back pocket saved my day…and decreased the probability of me getting a speeding ticket.

3 Ingredient Chili Cheese Dip, serves 4-6 people

  • 1 package of cream cheese, softened
  • 1 can 15 oz chili
  • 1 cup shredded cheese, I like to buy the Mexican or Taco Blend
  • Tortilla Chips

Directions:

Heat the oven to 350 degrees. Spread cream cheese to cover the bottom of a small casserole dish. Pour chili on top, spread evenly. Cover chili with shredded cheese. Bake for 15-20 minutes. Let it cool for 5 minutes before eating.

Smoky Buffalo Style Chicken Chili

7 May

Eating chili in May isn’t something I usually do. Chicago has been hit with rainy and gloomy weather the past few days. While the rain came down on Sunday afternoon, I was curled up on the couch enjoying this amazing chili.

It’s smokey. It’s cheesy. It’s crunchy. It’s like a nacho chili bowl.

I’m not going to go into great detail about this chili. We all know what chili tastes like… but there are two elements in this chili which make it a stand out. Pureed chipotle chilis and blue cheese. Never thought blue cheese would end up in my chili, but in this recipe it totally worked.

And like most chilis, it tastes even better the longer it sits. You’ll enjoy the leftovers.

Monday Night’s Dinner…YUM

Smoky Buffalo Style Chicken Chili, serves 4-6

  • 2 tablespoons EVOO (extra-virgin olive oil)
  • 2 pounds ground chicken
  • 2 carrots, chopped
  • 3 – 4 stalks celery, finely chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped or grated
  • Salt and pepper
  • 1 small can chipotle chiles in adobo sauce
  • 1 15 ounce can tomato sauce
  • 2 cups chicken stock
  • A couple of handfuls thin blue-corn tortilla chips
  • 1 cup shredded pepper jack cheese
  • 3/4 cup blue cheese crumbles
  • Pickled jalapeno chile pepper rings for garnish

Directions

  1. Heat the EVOO, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
  2. Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 to 4 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce.
  3. When the vegetables are tender, stir in the chile-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.
  4. Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the tortilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.

Johnsonville Italian Sausage Chili Contest…. and my entry!

28 Jan

I recently started following Johnsonville on Twitter and soon after, they tweeted about a Chili Challenge. Johnsonville is looking for recipes using their Italian Sausage and the winner receives a Sur La Table gift card worth $10,000.

My mind started racing. Of course I was going to enter. First off, I love chili. Second, do you know how much stuff I could get at Sur La Table??!!! I LOVE that store and every time I go there, I have to restrain myself from getting everything I want. (The same thing happens to me when I go to Target.)

I enjoy the everyday chili recipe, but if I want to win (which I do), it’s time to think out of the box. What ingredients can I throw into a pot and make people notice?? Mentally, I went back to my trip to Hawaii. To be honest, I do that a lot…. but now I was thinking about the flavors of Hawaii. Mainly pineapple. Why can’t pineapple be added to a savory pot of chili? I think it can and it’s gonna be goooood 🙂

It’s all about flavor profiles. If the right elements are there, you can combine just about anything. For those of you who watch the show Chopped, you know what I’m talking about. Yesterday I saw a dessert competition which had hotdogs & marshmallows in their mystery basket. Obviously two things that don’t belong together but both Chefs made it work and made a tasty dessert.

Ok, so back to the chili. I’m making a sweet & smokey chili. I selected Johnsonville Sweet Italian Sausage as the star of my chili. Supporting roles include pineapple, sweet potatoes, black beans, jalepenos & cilantro. The smokey flavor comes from cumin. It really makes the chili and it tastes so good with the sweet notes from the pineapple.

I loved this chili! Me & the hubby enjoyed this dish on a cold night in South Bend. It was the perfect meal to warm us up! Knowing the rest of the weekend is going to be pretty cold, I’m sure we will be enjoying this chili again! I was struggling what to call the recipe. While we were eating, Mr. Tasty blurted out the perfect name for it — Aloha Chili. So if you’re looking for a colorful meal with some sweet & spice, make this chili. I promise you’re gonna love it, too!

Aloha Chili

  • 1.5 tbs olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 medium sweet potatoes, diced
  • 2 jalapenos, sliced
  • 2 lbs of Johnsonville Sweet Italian Sausage
  • 1/2 cup beer ( I used Blue Moon)
  • 1 (20 oz) can of black beans, rinsed & drained
  • 2 (20 oz) cans of cubed pineapple, drained
  • 1 (14.5 oz) can of diced tomatoes
  • 2 tbs chili powder, add more if needed
  • 2 tbs cumin, add more if needed
  • 1 tsp Salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 3 cups of chicken stock
  • 1/4 cup cilantro

Directions

  1. In a dutch oven, add the olive oil and the onion, garlic, sweet potatoes & jalapenos. Cook on a medium to high heat for 8 minutes, stir frequently. Add a 1/2 of beer (or you can use stock) to deglaze the pan.
  2. In a skillet, cook the 2 lbs of sausage until it’s browned. Be sure to drain off the fat on a plate lined with a paper towel.
  3. In the dutch oven, add the black beans, pineapple cubes & tomatoes. Stir the ingredients into the mixture and cook for 2 minutes.
  4. Add all of the spices & the salt to the dutch oven. Then add in the cooked sausage. Make sure everything is well mixed.
  5. Pour in the stock and simmer for 20 minutes. Be sure to stir the chili a few times.
  6. Add cilantro to the chili just before serving.
  7. Eat & Enjoy!