Chicken
Chili
Alyssa JoJo and I picked chili
as our food subject this week because: a) it is really frigging cold here in
Minnesota and Wisconsin this week, and what feels better in your belly on a -20
degree day than a hot, spicy bowl of chili? b) the Super bowl is this weekend,
and up here in the Midwest, chili is a Super bowl must-have dish, c) chili is
yummy! It is the perfect accompaniment to beer and brats; another Midwest Super
bowl tradition on Super bowl Sunday.
Every year on Super bowl Sunday, thousands of burley Midwestern men bitterly
trudge out into the frozen tundra wearing their Packer/Vikings/Bears jerseys,
sweatpants (or the occasional unfortunate sighting of a pair of Zubas or ass
crack), and trapper hats, only to lovingly grill the bratwurst for their Super bowl
gathering. We will discuss proper
bratwurst preparation more when spring nears, as it is an art, trust you me!
If you do not like chili,
then you just haven’t tried the right kind, or you’re weird. I don’t care which one it is, just fix it,
and start loving chili because it can
be an extraordinarily filling and healthful food when made properly. Unbeknownst to many people, chili does not
need to be the tomato/beef/bean mixture with a splash of McCormick chili powder that most of us Midwesterners grew up with. Many of us even grew up with macaroni in our chili!!! Oh the horror! There is a multitude of chili alternatives
out there, and sampling a new, out-of-the-box chili recipe will warm your tummy
and enliven your taste buds to no end. It is a perfect dish for vegetarians, as
beans, as far as Mama Lanette is concerned, are a super food. They are fat free, high in fiber, high in
protein, last forever, and are cheap as heck. I cannot say enough good things about beans of any sort. As always, we here at Feeding the Freaks
encourage creativity when trying one of our recipes. If you don’t like hot peppers, use mild. If you really love a certain spice or flavor,
go ahead and add a little extra. We want
you to make these recipes YOURS and learn to really love eating your own
homemade food.
I chose chicken chili this
week because, to be honest, I read Alyssa JoJo’s chili recipe and it was almost
identical to mine. My little freaks don’t
need copy cats! You need originality! You want options! I have never made chicken chili before, but I
have eaten it and liked it, so it was the perfect opportunity for me to try
something new and spread the word. I
hope you enjoy it, but if not, go ahead and try another version. Like I said, there are so many variations of chili;
you are bound to find one you like, if not love.
Ingredients:
3 cooked boneless skinless
chicken breast, cubed
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 cans white kidney or cannellini
beans, drained and rinsed (reserve 1 cup of beans and put aside)
1 32 oz carton chicken
broth (reserve ½ cup broth and put aside)
1-2 cans diced green chilies
(if you have access to get fire-roasted, do so, the flavor is nicer)
½ cup canned jalapenos,
diced (can use more if you prefer spicier)
2/3 cup salsa
¼ teaspoon ground cinnamon
– Sounds strange but I love a dash of cinnamon in Mexican food. It lends a mellowness to it that I cannot
explain.
1 teaspoon hot sauce (such
as Tobasco)
2 teaspoons dried oregano
(I highly recommend Mexican oregano for all your oregano needs)
½ tablespoon ground cumin
1 tablespoon chili powder
Salt and pepper to taste
Chopped cilantro, lime
wedges, and shredded cheddar cheese for accompaniments.
Instructions:
In a small sauté pan, heat
olive oil. Add onion and garlic. Sauté
until cooked through and tender.
 |
| Mashed Beans |
In a separate bowl, place
1 cup reserved beans and mash with fork.
Add ½ cup chicken broth and blend together. The reason for this is because pureeing the
beans gives the chili a thicker and creamier looking texture without using
cream, butter, or flour, which also makes it waist friendly. FYI:
This is a perfect use for that immersion blender you may have sitting
around!!
In a crock pot, combine
chicken, onion/garlic mixture, jalapenos, chilies, pureed beans, remaining
broth, salsa, spices, and salt and pepper to taste. Stir to combine evenly. Add remaining beans and stir gently. Cook on high for 3-4 hours.
Serve in bowls with
sprinkling of chopped cilantro, shredded cheese, and a lime wedge.
FYI: Chili, no matter what kind you make, is an
excellent candidate for freezing. You
know how Mama Lanette loves dishes she can make and freeze for future
meals! In reality, rarely is a pot of
chili ever eaten in one sitting. Why not scoop some into containers and store
in your freezer for the following week/month when you are cold and tired and
just want something warm and filling with minimal effort?
No comments:
Post a Comment