Spicy Chicken Chili With Tomatoes and Beans
Here is a mouthwatering chili featuring sauted chicken strips in a chicken broth and tomato base. Sauted chicken, chopped onion and minced garlic is combined with minced chili pepper, crushed tomatoes. Black beans and kidney beans. Seasoned with chili powder, dried oregano, salt and pepper, and simmered over low heat to meld flavors. Individual bows are garnished with fresh chopped cilantro and shredded Monterrey Jack cheese.
This is a one pot meal or a great side dish to your favorite Mexican entre. Excellent right after cooking, this chili only gets better after sitting in the refrigerator overnight.
Cooks Notes:
Use homemade chicken broth instead of the store bought broth, if possible.
Spicy Chicken Chili with Tomatoes and Beans
Ingredients:
2 tablespoons Vegetable Oil
1 White Onion, chopped
2 Garlic Cloves, minced
1 pound Boneless, Skinless Chicken Breasts, cut into thin slices
4 teaspoons Chili Powder
1 tablespoon Ground Cumin
2 teaspoons Dried Oregano
1 teaspoon Coarse Salt
2 Jalapeno Chili Peppers, seeded, ribs removed, minced
1-1/2 cups canned Crushed Tomatoes with their Juice
2-1/2 cups canned Chicken Broth
1 (15 ounces) can Pinto Beans, drained and rinsed
1 (15 ounces) can Black Beans, drained and rinsed
1/2 teaspoon Fresh Ground Black Pepper
1/3 cup chopped Fresh Cilantro Leaves
1/2 cup shredded Monterrey Jack Cheese
Preparation:
1. Add vegetable oil to large saucepan. Heat over low heat.
2. Saut onion and garlic in vegetable oil 3 minutes or until onion is translucent and tender.
3. Increase heat to medium.
4. Stir in chicken strips and saut 2 more minutes, or until chicken strips are no longer pink.
5. Add chili powder, ground cumin, dried oregano, and coarse salt.
6. Stir in jalapeno chili peppers, crushed tomatoes with canning liquid and chicken broth.
7. Bring to a boil over medium heat. Reduce heat to low and simmer 20 minutes.
8. Watch liquid level, and add small amounts of water, if necessary.
9. Stir in pinto beans, black beans, and fresh ground black pepper.
10. Simmer additional 15 minutes.
To Serve:
1. Spoon chili into individual soup bowls.
2. Garnish with cilantro.
Author: Tom Lingle
Article Source: EzineArticles.com
Topics: Chilli Recipes, Favorite Recipes, Hot Recipes, Mexican Recipes, Texan Recipes, TexMex Recipes | No Comments »
Spanish Recipes – Tempting Tapas Dishes
Spain is famous for its tapas and, whichever Spanish bar you
frequent, in whichever area of the country, you are sure to
find them.
So, what exactly are “tapas” and where did the name come from?
Tapas are, essentially, snacks and the word literally means
“cover”. The name originates from the card which used to be
placed on top of your drink to protect it from the flies
(this can be a hot country!).
At some point in time, it became popular to place a little
snack on top of this card. At first, this would just have
been something simple like a few nuts and olives, or a fresh
slice of crusty Spanish bread plus topping.
In those, not-so-far-gone days, the tapas were free! That
is not usually the case these days, although you will
occasionally be presented with a small dish of crisps or
olives to go with your drink.
Nowadays, there is a wide variety of (paid) tapas, with
some bars really going-to-town on them and offering
highly original, magnificently presented snacks.
But, even a fairly humble bar will present you with the
opportunity to enjoy a slice of tortilla (Spanish omelette),
boquerones (fresh, marinated anchovies preserved in olive
oil and garlic), calamares (squid), championes al ajillo
(garlic mushrooms), jamn serrano, Manchego cheese, etc.
Are you keen on cooking? Then perhaps you would like
to try out this tapas potato recipe called “Patatas
Bravas”. An old Spanish favorite, it is simple to
prepare, using fairly basic ingrediants but, it should
only be savored by the courageous as it is quite spicy!
Ingrediants are for four people.
Ingredients
750 g potatoes
4 dessertspoons olive oil
Salt and black pepper
2 teaspoons sweet paprika
teaspoon cayenne pepper
2 dessertspoons red vinegar wine
2 teaspoons tomato pure
Method
1. Peel potatoes and cut into chunks.
2. Fry in oil for 3-4 minutes until lightly colored.
3. Add salt and pepper to potatoes.
4. Cover pan, lower heat and cook for 20 minutes.
5. Sprinkle with paprika and cayenne. Increase heat.
6. Mix wine vinegar with tomato pure. Add to pan.
7. Cook a couple of minutes, constantly stirring.
8. There should be no loose liquid or oil in the pan.
Should you fancy coming to the country to try the original
version, there are plenty of afternoon Tapas Tours available
throughout Spain for you to enjoy! Or download the
wonderful e-book of 300 Simple Tapas Recipes!
Author: Linda Plummer
Article Source: EzineArticles.com
Provided by: Canada duty rates
Topics: Favorite Recipes, non TexMex Recipes, TexMex Recipes | No Comments »
Chili – Hot or Not?
Remember the last time you had a steaming bowl of chili? It was delicious, wasn’t it?
Chili is likley a welcome treat for your family anytime. Why not serve a satisfying meal of chili to them today? To help you do this, I’ve provided you in this article with both a ‘mild’ savory chili recipe, and a ‘spicy’ HOT one, to give you two kinds of different ‘mouth watering’ tasty chili recipes, one of which is sure to please them.
Add both of this article’s taste tempting chili recipes to your recipe box, and dig them out whenenever you’re ‘stuck’ in coming up with ideas for your family meal planning.
You’ll want to give these tasty chili recipes ideas (for what I’m going to predict will be some of the best chili meals you’ve ever enjoyed) a try. They truly are delicious, and rather easy to prepare, though do require a significant amount of cooking time.
Before offering you this ‘basic’, and rather ‘mild’, chili recipe idea…
…a favorite of quite a few of my friends (within the many tasty chili recipes I’ve acquired)… you should know a couple of things.
First: This is what many would call a “Yankee” Chili recipe. It differs?? from the “Texas” style more spicy, tasty chili recipes. It has beans, It has meat. It has tomatoes. If you consider yourself a “Chili Purist” and tend to thumb your nose at this milder Yankee style of savory chili, that’s ok. Then you’ll likely prefer the ‘alternate’, hot, spicy, tasty chili recpe I’ve provided for you toward the end of this article.
Second: While this is a ‘basic’ chili recipe, it is special to me because it was one of my Aunt’s favorite flavorful tasty chili recipes. People raved about her??chili. Whether she made a “small” batch – enough to feed a hungry family of four – as in this recipe – or a bigger one – usually in a roaster pan – leftovers were never a problem. Of course as with any of the truly tasty chili recipes, the prepared chili is better warmed up, but with this delicious mild chili recipe there was rarely any left for her family the next day.
So what was her ‘tasty chili recipe’ secret?…
Darned if I know. When I first asked her for her ‘recipe’, she just stared at me like I was some sort of fool who just popped out from under a rock. “There’s?? no ‘special’ recipe” She said, “It’s hamburger, beans, and tomatoes.”
Well, this turned out to be ‘true’. However… it DOES make a big ‘difference’, as to how they are combined and cooked. So… I’ll elaborate just a bit for you.
Here’s what you’ll need to need to get started:
- 1 onion (either large or medium-sized, your preference)
- 1 lb. of lean hamburger
- 1 14 1/2 oz can of crushed tomatoes
- 1 14 1/2 oz can of diced tomatoes
- 3 1 lb. cans of kidney beans
- 2 tbs minced garlic
- 2 tbs mixed Italian seasonings
- Some Cilantro, Chili Powder, a tad bit of Lemon Pepper, and salt to taste
Note.. About the ingredient proportions for my Aunt’s ‘Yankee’ style mild tasty chili recipes’ meal -?? – this is for a hungry family of four, and is approximate. You can modify them to suit your needs, your tastes or what you’ve got on hand.
My Aunt always used stewed tomatoes. For me though (since I’m not ‘into’ huge tomato chunks), for this version of one of my tasty chili recipes (basically that of my Aunt, but with a ‘bit’ of ‘enhancement’ from me), I’ll use a can of crushed, and a can of diced. Dark or light kidney beans are fine. However, you’ll want to prepare this mild chili recipe using better quality hamburger (and avoid ending up with a pan of too much fat).
Chop the onion into fairly small chunks.
Brown the hamburger and onion. It’s best to add spices (but no salt) at this stage, and cook them into the meat. Add minced garlic – a couple of tablespoons is good. In addition to garlic, some Italian Seasoning mix, Cilantro, Chili Powder, and a tad bit of Lemon Pepper will reatly enhance the flavor in this satisfying chili recipe.
If you, and your family prefer your chili on the ‘milder’ side, avoid adding too much chili powder. Also… I’ve found, as with many tasty chili recipes, it’s better to let the individuals being served add salt and pepper to their own taste ‘at the dinner table’, rather than attempt to ‘please the majority’ during my cooking. Besides, I’ve learned, adding salt too soon during the cooking of one’s special soups, and tasty chili recipes tends to ‘harden’ meats.
Once the hamburger and onion is cooked, you can toss this into a pot or crock pot with the tomatoes and kidney beans. Heat everything on high until it’s hot, and then turn the heat down to simmer until you’re ready to dig in. And that’s it. Really!
The longer this mild chili recipe cooks the better it will taste. If you can hold off until tomorrow’ it’s even better – just let it simmer until evening, let it cool and put it into the r frigerator, and warm it anytime the following day.
If you like a thicker chili – leave the top off while simmering. For thinner chili – add some water. If you like a spicier chili, add a tablespoon of salsa to your bowl before serving. Top it off with grated cheese (Mexican blends go well with this.)
Although this is one of those tasty chili recipes which is excellent all by itself… feel free to experiment, and improve on it however you like!
Now… for those of you who prefer SPICY chili recipes…
This next one… from my unique ebook offering special soups and tasty chili recipes… (many of them prize winning chili recipes, see end of this article) is going to ‘knock your socks off’ and tantalize your taste buds!
Yield: 6 Servings
A.J.Foyt’s 500-Mile HOT tasty Chili Recipe:
- 3 lb stewing beef, cubed
- 1 lb chorizo (Spanish sausage)
- 2 large onions, diced
- 5 cloves garlic, minced
- 3 jalapeno peppers, peeled+diced
- 3 T olive oil
- 3 T chili powder + 1/2 t cayenne + 1 t salt
- 3 15 oz cans tomato sauce
- 1 12 oz can Mexican beer + 1 1/2 c water
Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomato sauce, salt, water and beer.
Cover and cook on low heat for 30 minutes, stirring often.
Uncover and simmer for 2 hours.
Caution… you might want to only use two (or one) jalapeno peppers for your first time with this HOT, savory chili recipe! Also (in my opinion), its best to hold back on the salt until just before serving. Enjoy!
If you’d like to have MORE tasty chili recipes, plus terrific, cost-saving, hearty soups recipes, and see MORE of the stunning custom artwork you’ve enjoyed displayed in this article… you’ll want to pay a visit to this wonderfully ‘soothing’ to the eyes and brain website… http://www.soupsandchili.com.
This unusual site includes a gallery of beautiful, extremely colorful, ‘food art’ paintings with smaller images you can click to fill most of your viewing window. You might also be interested in a unique ebook, “YOU can… Serve Savory Chili and Hearty Soups to Your Family and Guests (Recipes and Tips)– Your Key to Healthy Eating. Learn how to S T R E T C H Your Family Food Budget! It will enable you to cook meals sure to satisfy your family’s food tastes, providing you with a treasure trove of healthy low cost hearty soups and tasty chili recipes to choose from.
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