White Chicken Chili

White Chicken Chili-bowl of chili

Recipe courtesy of Taste of Home

September has arrived and the weather will be cooling off before we know it.  When the temperatures drop, we eat lots of soup at this house.  The great thing about soup is that it’s a whole meal in one pot.  Also, many soup recipes can be cooked in the crock pot, leaving you free to do household chores, go to work, or my favorite… watch sports.

If your family likes to eat lots of soup, do yourself a favor and buy some actual soup spoons.  You will notice a difference when eating with a real soup spoon, rather than a large tablespoon.  The soup spoon is shallower and has a wider bowl.  This allows the soup to cool faster, but also places it back further on your tongue allowing more and different taste buds to be bombarded with flavor as you eat.  Enjoy!

Ingredients

1 pound boneless, skinless, chicken breasts, chopped

1 medium onion, chopped

1 Tablespoon olive oil

2 cloves garlic, minced

2-14 oz. cans chicken broth (or 1-32 oz. box)

1-4 oz. can chopped chilies

2 teaspoons cumin

2 teaspoons oregano

1 1/2 teaspoons cayenne

chipotle seasoning (optional, it gives the chili a nice smoky flavor)

3-14 oz. cans white beans, (Navy beans, Great Northern beans, Cannellini beans)drained and divided

1 cup Monterey Jack cheese, shredded (I used C0-Jack)

jalapenos, chopped (optional)

 

Directions

  1. In a Dutch oven, over medium heat, cook chicken and onion in olive oil until lightly browned.  Add garlic, cook 1 minute.

White Chicken Chili-onions and chicken

2. You’ll notice that there are quite a few browned bits in the bottom of my Dutch oven, that’s good because there is a lot of flavor in that browned mix.  Slowly add about half of the broth and work the browned goodies loose from the bottom of the pan.

3. Stir in the rest of the broth, chilies, cumin, oregano, cayenne, and optional chipotle seasoning.

White Chicken Chili-broth

4. With a potato masher, mash one can of beans until smooth.

White Chicken Chili-mashed beans

5. Add all the beans to the Dutch oven (smooth and whole).  At this point you can finish cooking the chili on top of the stove, or in the oven:

If cooking on top of the stove, bring to a boil, then reduce heat to low.  Simmer the chili for 20-30 minutes, or until the chicken is cooked and the onions are tender.

If cooking in the oven, set the temperature to 170° F-190° F (crock-pot setting) and cook for about 4 hours.

6. Top each serving of chili with cheese and optional chopped jalapenos.

White Chicken Chili-bowl of chili

Countdown to Football Season

Countdown-to-Football-Season-the-spread

Back, Back, Back, Back Ribs by Chris Berman and Texas Caviar by Gale Sayers

Adapted from The NFL Family Cookbook, published by SMITHMARK Publishers, New York, NY

Well it is finally here, that time of year that all of us sports fans live for, football season.  College football kicks off next week, and the NFL kicks off the week after that.  Whether you are tailgating, watching a game with friends, or screaming at the tv with 100 other patrons in a sports bar, one thing is for sure…there will be food.

Countdown-to-Football-Season-ribs

If you are planning a football party, know this; there must be food before the game, snacks for during the game, something special brought out at half time, and a little dessert to nibble on throughout the day.  I always try to make as much food ahead of time as possible and have Mark operate the grill so that I’m free to watch all the pre-game stuff, and visit with the guests.

Pasta-Salad-salad-in-a-bowl

Two of the following recipes come from The NFL Family Cookbook.  The first recipe is Back, Back, Back, Back Ribs from Chris Berman, the humorous ESPN sportscaster who is so well-known for giving the players funny nicknames in his broadcasts.  The second recipe is Texas Caviar from the legendary NFL Hall of Fame Running Back, Gale Sayers.

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Ribs and Brats, along with the Pasta Salad are great for eating before the game.  Texas Caviar with tortilla chips can be munched on all during the game, along with a veggie tray that includes your favorite dip.  Make some Chili in a crock pot and have all the fixin’s (shredded cheese, chopped onion, crackers, macaroni, etc.) ready before the game starts, then at halftime you can serve a great Chili Bar with very little effort.  Peanut Butter Cookies and Buckeyes are yummy at any time and will be gone before you know it, so make extras.  Here’s hoping your team has a great season…and Go Bucs!  Enjoy!

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Football Party Menu

  • Ribs
  • Brats
  • Pasta Salad
  • Halftime Chili Bar
  • Texas Caviar
  • Veggie Tray
  • Peanut Butter Cookies
  • Buckeyes

Buckeyes-buckeyes-on-pan

 

Baby Back Ribs Ingredients

6 pounds baby back pork ribs (each rack is about 3 pounds)

32 oz. ketchup

1/3 onion, finely chopped

1/4 cup brown sugar

3 Tablespoons lemon juice

3 Tablespoons Worcestershire sauce

1 Tablespoon Liquid Smoke

1 Tablespoon Louisiana pepper sauce

Countdown-to-Football-Season-BBQ-sauce-ingredients

Directions

1. Set up your gas grill for indirect cooking with the setting on low.  Cook the racks of ribs for about 2 1/2 hours.

2. After 1 1/2 hours prepare the BBQ sauce. Bring the sauce to a low boil and then simmer for about 1 hour.

Countdown-to-Football-Season-BBQ-sauce-on-grill

3.  Brush the BBQ sauce on the ribs and cook over a medium, direct heat for about 5 minutes. Flip the ribs, brush on some more BBQ sauce, and cook on the other side over the direct heat for about 5 minutes or until the ribs are browned to your liking.  Keep basting the ribs with sauce and move them to the back of the grill ( indirect) if necessary to allow the sauce to cook in to the ribs.

Countdown-to-Football-Season-ribs-on-the-grill

 

Texas Caviar Ingredients

2-14 oz. cans black-eyed peas, drained

1 -15 oz. can white hominy, drained

2 medium tomatoes, chopped

4 green onions, chopped

2 large cloves garlic, minced

1/2 large green bell pepper, seeded and chopped

2 jalapeno peppers, finely chopped (I used the tame jalapenos)

1/2 cup onion, chopped

1/2 cup parsley, finely chopped or snipped (cilantro would work well in this recipe, too)

1 8 oz. bottle Italian dressing

 

Directions

1. In a large bowl, combine the black-eyed peas and hominy.

Countdown-to-Football-Season-peas-and-hominy

2. Add the tomatoes, green onions, and garlic.  Mix well.

3. Add the green pepper and jalapeno peppers, onion and parsley (or cilantro).  Toss well.

Countdown-to-Football-Season-chopped-veggies

4. Pour the salad dressing over the vegetables and toss gently to coat well.  Cover and refrigerate for at least 2 hours.

Countdown-to-Football-Season-Texas-Caviar

5. Drain, and serve with tortilla chips.

Chili

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Recipe courtesy of Elizabeth Levesque

I serve this as a chili bar, with the bowls of condiments in the center of the table. Grated cheese, chopped onions, macaroni, and sour cream are normally on the bar, along with a bottle of green Tabasco sauce.  Crackers or cornbread, and a crisp romaine salad round the meal out nicely.

Chili can be cooked on top of the stove in a large pot or Dutch oven.  However, once you are done browning the meat and vegetables, the chili mixture can be cooked in the oven, or transferred to the crock pot to finish cooking.  I’ve made it every way possible because during football season it is the menu item that is requested the most.  My recipe is fast, easy and we love it.  Tweak it to fit your family’s taste buds.  Enjoy!

 

Ingredients 

1 1/2 pounds hamburger (or steak, chicken, pork, etc.)

1 large spanish onion, chopped

3 cloves garlic, chopped fine

2 cans (14.5 oz.) diced tomatoes with chiles-Do not drain

1 can (15 oz.) tomato sauce

1 can (16 oz.) kidney beans-Do not drain

granulated garlic or garlic powder

chipotle

cumin

chili powder

red pepper flakes

salt and pepper, to taste

 

Directions

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1. Brown the hamburger with the onion and garlic, drain.

2. Place hamburger mixture in cooking vessel of choice.  Add canned beans, tomatoes and sauce. Mix it up good.

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3. Now is the fun part; the seasoning.   I didn’t put any measurements here because I tend to cook by feel, in other words by what looks good.  Adjust the amounts of seasonings by adding bits of what you like, then tasting as you go along.  Husbands are a good source for this task as they will not want to leave the vicinity anyway once they smell garlic, onions and meat cooking. We love garlic and you will notice that I have it on here twice.  I like to layer in flavors, so I use the chopped cloves and then the granulated garlic.  The chopped cloves of garlic become sweet as they cook and the granulated garlic has the nice bite.  You could even drop in a spoonful or two of a roasted garlic purée and that would be just delicious.  Add in the seasonings that your family prefers.

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4. At this point you want the flavors to have time to mingle.  If you are able to allow it a long, slow or low cook, that would be best. If not, then allow it at least 45 minutes to cook.