Chili Powder
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This is a great hit for a crowd! Perfect for those winter game days as it's very delicious, easy to make and inexpensive.
Ingredients
- 4 split chicken breasts, bone-in and skin on
- 3 medium onions, diced
- 4 Bell Peppers, any color but green(I like 2 reds, 1 yellow and 1 orange. But get what looks best) seeded and de-veined.
- 4 cloves of garlic minced
- 2-28oz cans of whole peeled tomatoes(I prefer the Italian San Marzano) - Crush the tomatoes in a blender or food processor into small chunks. Buy whole and crush yourself to ensure you get the best stuff.
- 1 can of Cantelloni beans
- 1 can of Artichoke hearts
- Fresh Basil
- ~2 Tbs Chili Powder
- ~1/2 Tbs Cumin
- Chili Flakes(great flavor and somewhat spicy, but not a barn-burner), as many as you want
- Cayenne Pepper(hot hot hot), as much as you can handle
- 1 Bay Leaf
- Olive Oil
- Small container of Chicken Stock ~8oz
Preparation
- Preheat oven 350o
- Sweat the diced onions over low heat and olive oil with a bay leaf till translucent ~10 minutes. Add the garlic and after a minute or two add the bell peppers and stir for a couple minutes.
- Add the Chili Powder and Cumin. I used estimated amounts, as I never measure the stuff. I would use a 4 parts chili powder to 1 part cumin ratio. If you wish your chili to be spicy add the Chili Flakes and Cayenne Powder. The Chili Flakes have a lower gradual heat buildup while the Cayenne packs a serious punch. Stir to incorporate and cook the spices almost like you would a roux for a minute or two. You could also add Tabasco, but I don't think it's needed. You can always add it later when correcting the taste.
- Deglaze with the chicken stock, return to a boil and add the tomatoes. Reduce the heat to a simmer and stir occasionally!
- Add the beans and the artichoke hearts. Make sure you drain the liquid from the cans, but pour about 1-2Tbs of the bean liquid into the chili.
- Cook the chili for about 20-30 minutes for the flavors to meld!
- While you were doing all the above you should have washed, dried, oiled and seasoned the chicken. Placed them on a baking sheet. When the oven is at temperature, cook the chicken for about 20-25 minutes. Just make sure you don't overdo the chicken!
- When the chicken has cooled after cooking, cut the chicken against the grain into small cubes. You can shred it as well, just don't make the pieces too small!
- Add the chicken to the chili and simmer for another 30 minutes. If you are feeling the need for deliciousness, add some of the chicken fat drippings from the sheet pan to the chili. Just don't tell anyone!
- Correct the seasoning with salt and cracked pepper.
- Serve immediately, or cool till needed. It's delicious re-heated. Serve with cheddar cheese, sour cream, chives or whatever suits your fancy!
You can also make the chili the day before and reheat to serve. In all honesty, it's better this way as you've given the chili more time to meld all it's flavors.
Tags: Bell Peppers, Chicken, Chili Powder
I originally got this recipe from Moogie to help feed a bunch of hungry fraternity guys. Over time I have tweaked the recipe to make it more and more my own and also make it more and more delicious. I've also had many people taste it and just love it. The dish may not be perfectly presentable, but I can't think of anything else that is such a comfort food. I recommend that you take this recipe and use it as a guide to making it your own.
All the ingredients here are not exact. It all depends on how big you want to make your enchiladas and how you want to stuff them. The basic idea is to stuff tortillas with goodness and then bake them. Simple. Depending on your desired spice level, you can add more cayenne or take it out all together. Chili powder is not spicy so you don't want to skimp on that!
Ingredients
- 1 package of 10 tortillas
- 1 roasted chicken(from grocery store) shredded. If I have the time I like to get fresh chicken thighs and grill it myself. It adds a ton of flavor when their grilled.
- 1 large onion, Julienned
- 1 Bell Pepper(pick a color), Julienned
- 4-6 cloves of garlic, minced
- Lots of shredded cheese. I prefer sharp cheddar and monterey jack.
- 1 8oz Heavy or ligh whipping cream
- Homemade Enchilada sauce. (It's ok if you get a can)
- 1 can black beans, drained
- 1 Pyrex Dish, 9x12
Small Extras
- A little Olive Oil
- Salt
- 1/4 tsp Cracked Black Pepper
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1 Tbs Chili Powder
First Steps
- Start by shredding the chicken using a fork. Set aside in a bowl, covered with tin foil.
- Sautee the Onion, Garlic and Bell Pepper in a cast iron skillet on high heat. Let the skillet heat up so you hear it sizzle. While you are constantly stiring so the veggies don't burn, add the chili powder, cayenne and black pepper. Don't add salt at this point as it will draw the water out of the veggies and we don't want that. Then add some olive oil and stir. Once veggies are crisply sauteed, set aside from the heat.
- Grate the cheese and set aside in a bowl, covered.
- Prepare you assembly line. I like to have a plate where I roll the enchiladas in, placing them in the pyrex dish afterwards. So have a plate and pyrex dish next to each other. All the ingredients need to be in a semi circle around it for easy acces.
- Time to make enchiladas! Follow assembly line below. But first preheat oven to 350F.
ASSEMBLY LINE
- Pour a dash of cream and enchilada sauce on plate, enough to coat one side of the enchilada
- Add 1 tortilla to the plate and swirl around so the outside is covered with the liquids
- Layer a small line of beans horizontally
- Add a layer of shredded chicken
- Add a layer of the sauteed veggies
- Add a layer grated cheese
- Spoon some enchilada sauce over all layers and sprinkle some salt over it all
- Roll up the enchilada and place in pyrex dish
- Repeat till pyrex dish is full
- Pour more cream and enchilada sauce over the top of all of them in the pan so the liquid comes up 1/3 of the depth of the pyrex dish
- Sprinkle some cheese on top for good looks
- You are done with the assembly
Cook and Enjoy!
- After you have assembled your enchiladas in your dish you want to put them in the oven for 25-30 minutes. Remember everything is already cooked, so you are just warming everything through and letting them "get to know" each other.
- Remove from oven and let sit for 15 minutes before serving.
- Garnish with a dallop of Sour Cream, a dallop of Guacamole and a dash of tabasco. Enjoy!!!
Tags: Bell Peppers, Black Beans, Black Pepper, Cayenne Pepper, Cheddar Cheese, Chicken, Chili Powder, Cream, Cumin, Enchilada Sauce, Garlic, Olive Oil, Onions, Tortillas
Ingredients
|
|
2 lb.
1
To cover
2-3 cloves
1
1 sm can
½
1 tsp
2 Tbsp
Some
Some
|
Beans, pinto or pink, dried
Ham shank or ham hock***
Water
Garlic, minced
Onion, chopped
Tomato sauce
Bell pepper, chopped
Cumin
Chili powder
Salt
Pepper
***Can use bacon instead of ham, but you have to fry the bacon first.
|
Instructions
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Boil ham & beans in the water until the beans are soft. This could take awhile – hours – some people soak the beans over night.
-
Saute the onion, garlic, bell pepper, cumin, chili powder together. Add the tomato sauce and fry a bit more and add this mixture to the beans in the pot.
-
Simmer to mingle flavors.
-
Salt & pepper to taste.
Note
OK – this recipe was given to me by Grandma years ago. ALL the ingredients are estimates. The recipe may have changed since then, but this one was given to me in the 1980’s sometime.
I admit to cheating sometimes by purchasing canned, cooked pinto beans, sautéing the other ingredients together and adding them to it, instead of starting with dried beans. IN FACT, I know Grandma did this on occasion when she was in a hurry.
Tags: Beans-Pink, Beans-Pinto, Chili Powder, Ham Hock, Ham Shank
Ingredients
- 1 tbs Vegetable Oil
- 1 cup Diced Onion
- 3 tbs Chopped Garlic
- 1 tsp dried Oregano
- 1 tsp cumin
- 3 tbs Flour
- 5 tbs Hot Chili Powder
- 1&1/2 cups chicken broth
- 1/2 square semi sweet chocolate(1oz)
- 14 tsp ground cinamon
Instructions
- Saute the onion and garlic in the oil along with the cumin and oregano.
- Stir in flour and chili powder to make a quick roux.
- Whisk in the broth and add chocolate.
- Once the chocolate has melted, you can blend the sauce with a hand blender to get a smooth sauce.
Tags: Chicken Broth, Chili Powder, Chocolate
