Buffalo Chicken Chili

There I was, standing in my galley kitchen with a fussy one year old on one hip and a wooden spoon in the opposite hand stirring some beautifully softened onions and celery in butter.

img_4085All of a sudden, there I was, standing in my galley kitchen with an over turned bowl of bread cubes, dried cranberries, and pecans on my hideous floor.

Does this story sound a little familiar?

Don’t worry, I didn’t make the same mistake twice. I’m simply leading you into one of our newest favorite recipes.

Buffalo Chicken Chili!

Of course, I had to share the amusing event with my mom. Along with a plea for what to do with half of that pan of onions and celery. She suggested chili and I immediately thought buffalo. Buffalo wings and celery are like partners in crime!

I’ve since made this recipe twice in less than two weeks, we loved it that much! My husband says its his favorite chili that I’ve made.

To play off of the buffalo wings & ranch/bleu cheese pair, I bought some sour cream & onion potato chips for garnishing the chili as I require a crunch with my chilies. (Usually tortilla chips or oyster crackers depending.) If you need to tone down some heat, swirl in a little bit of ranch dressing or sprinkle on some bleu cheese. If you want extra heat, shake some hot sauce onto your bowl of chili.

An Original Recipe

Buffalo Chicken Chili

Ingredients:

  • 1 tbsp vegetable oil
  • 1 lb ground chicken
  • 1 tbsp butter
  • 3 ribs celery, diced
  • 1 large sweet onion, diced
  • 1 can cannellini beans, drained and rinsed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 2 C chicken broth
  • 1/4 C buffalo sauce

Steps:

  1. Heat the oil in a Dutch oven over medium-high heat. Cook ground chicken completely. Remove from the pan and set aside.
  2. In the same pan, add the butter. Saute the onions and celery, season with S+P. Cook until tender.
  3. Add the beans, onion powder, garlic powder, and parlsey. Stir in the chicken broth, and buffalo sauce. Return the cooked chicken to the pot.
  4. Partially cover, bring to a boil, reduce to a simmer, and cook 50 – 60 minutes, stirring occasionally.

Buffalo Chicken Chili | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Beef and Chorizo Chili

Now that football season is well underway and the weather, in some parts of the country anyway, is cooling down, chili season is in full swing!

The recipe I’m sharing with you today is one I created for a Chili Cook Off in the summer. I actually took the time to think about what I wanted to do. I even did a dry run before the event at my husband’s office! We invited a friend over to help be another set of taste buds, too.

My beef and chorizo chili was a huge hit! There weren’t even leftovers. It was determined that I didn’t need to make any changes. (And we definitely didn’t need the back up plan of “order a pizza.”)

Unfortunately round one of my chili was better than the round that went into the competition. Though, my husband takes full blame for not setting the slow cooker on high to warm the chili through before people would be digging into it. I didn’t bring home a victory like my last chili cook-off experience, but even still, there weren’t any leftovers.

I will definitely make this chili again, and happily serve it to guests. Some mini cornbread muffins are a perfect accompaniment to the subtle smokey chili.

Let me know what you think of my original creation!

An Original Recipe

Beef and Chorizo Chili

Ingredients:

  • 3 links chorizo sausage, casings removed
  • 1 lb top round roast, cubed
  • 1/2 large sweet onion, diced
  • 1/2 large red bell pepper, diced
  • 1 Santa Fe pepper, deseeded and diced
  • 2 tsp minced garlic
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 C beef stock
  • 2 cans (4 oz) diced green chiles
  • 1 tsp chipotle in adobo sauce
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • scallions, chopped for serving
  • shredded cheese, for serving

Steps:

  1.  Brown chorizo in a Dutch oven over medium-high heat, breaking up as it cooks. Remove with a slotted spoon to a paper towel lined plate.
  2. Season the beef with S+P. Sear on all sides in the chorizo fat. Remove with a slotted spoon and set aside on the plate with the chorizo.
  3. If needed, add a couple of teaspoons of oil to the Dutch oven. Saute the onion, peppers, and garlic until tender. Season with salt.
  4. Add the beans, tomatoes, broth, green chiles, chili powder, cumin, oregano, 1 tsp salt, and 1/4 tsp black pepper.
  5. Return the chorizo and beef to the chili and bring to a gentle boil. Simmer uncovered 50-60 minutes, stirring occasionally.
  6. Garnish with scallions and shredded cheese. Serve with cornbread.

beef-and-chorizo-chili-sew-you-think-you-can-cook

Blogger CLUE: Veggie Chili

blogger CLUE

Even though the groundhog has declared it spring, it’s still relatively cold and definitely grey out so the Blogger CLUE crew and I have been scouring our assignments to bring you a wonderful collection of soups or stews.

When I saw my assignment was Azmina of Lawyer Loves Lunch I got very excited! I always love reading her posts and recalled her professing her love of soups, so what could be more perfect for yours truly who doesn’t consider soup a favorite. I did find a couple good contenders though, leek and potato soup or turkey and wild rice soup were quite tempting, and I know my husband would have loved for me to try making pho, but I ended up going with her veggie chili.

I can officially say that I am now a fan of chili. For the longest time it was something I wouldn’t even consider. Then I created my own recipe for chili and professed that “I only like my chili.” Within the past year I’ve ventured out to trying other recipes and have always been happily surprised, so why not give a meat-free version a try? It is Ash Wednesday after all, and that means the Lenten season has begun and the search for meatless recipes is in full force. This vegetarian main course is a perfect fit, especially when the weather is less than ideal.

I did have to make a slight change to the original recipe: instead of a can of crushed tomatoes I used whole tomatoes because the grocery store was out of crushed tomatoes! (Who knew that was a thing.) My substitution actually worked in my favor because I do like some chunk to my chili. Instead of pureeing the veggies before adding the tomatoes and stock, I added the can of whole tomatoes to the veggies and used my immersion blender to crush them along with the veggies. If you like a smoother chili place the cooked veggies in a blender and puree until smooth before adding crushed tomatoes and the remaining ingredients. Additionally, because I left my veggies a little chunky I only used 3 cans of beans instead of 4, using varieties I had in my pantry.

I absolutely loved this chili recipe and it will definitely be in my chili rotation. I find that chili tastes better as leftovers, not something I say about most foods, and it made for a perfect lunch throughout the week; I would place some tortilla chips in the bottom of a bowl, ladle the chili, and top with shredded cheese before popping the bowl in the microwave. The chips get a little soft and provide a subtle corn flavor along with some additional texture.

Veggie Chili

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 1 bell pepper, diced – I used orange
  • 3 jalapenos, deseeded and minced
  • 1 can (28 oz) whole (or crushed) tomatoes
  • 3 C vegetable stock
  • 3 cans (15 oz) beans, drained and rinsed – I used dark red kidney beans, black beans, and garbanzo beans
  • 2 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp cayenne

Steps:

  1. Heat oil over medium-high heat in a Dutch oven. Add onions, carrots, peppers, and jalapenos. Saute until tender, about 5 minutes.
  2. If using whole tomatoes, add them to the veggies and crush using an immersion blender until desired consistency is reached. If using crushed tomatoes, place veggies in a blender and pulse until desired consistency is reached then return the veggies to the pot before adding the tomatoes.
  3. Add the stock, beans, and spices. Bring chili to a boil, reduce to simmer and cook 20 minutes, or until desired thickness is reached. If chili gets too thick add additional stock or water. Add salt to taste.
  4. Serve with your favorite chili toppings: cheese, chips, sour cream, chives, etc.

*This recipe is adapted from Azmina at http://www.lawyerloveslunch.com/2012/03/chili-and-cornbread.html*

Veggi chili for Blogger CLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

SRC: White Chicken Chili

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Shockingly Delicious written by the talented Dorothy. With 25 years of food writing and recipe developing on her resume you can be sure you’ll come to her blog for the food and stay for the stories. On her “About Me” page Dorothy answers the question, “What kind of cook am I?” One of her bullet points is that “leftovers are king” so I know she’ll approve of the reasoning behind why I chose today’s recipe over some of her others.

This week kicks off Halloween week, which I always do themed for the holiday. This year (spoiler alert) I decided to make homemade classic candies. So I originally searched Dorothy’s blog with that task in mind only. The closest thing I could find towards my task was her post on left-over Halloween candy cookies utilizing Snickers bars. (yum) I then managed to stumble upon Cookies and Cream Rice Krispie Treats and I swear, if my grocery store had those Halloween Oreo’s, you know the ones with the orange filling, I would have looked no further! Our waistlines are probably thankful those didn’t happen (at least not yet!).

I ended up going in a completely different direction with the recipe I recreated. I decided to search for something that I could make and freeze for when Baby Boy 2 enters the world in the next week or so. Of course, we did enjoy the meal the day it was made, because you have to taste the food to talk about the food!

I’ve been venturing out on my chili making and decided it was finally time to try the mysterious “white chili”. White chili is “white” because there aren’t any tomatoes, the beans used are in the white/beige/tan family, and the meat of choice is often chicken. That doesn’t mean there isn’t great chili flavor though! This particular version gets its heat from a can of green chiles and a dash of cayenne pepper.

Disclaimer: My chili is far from “white” as I used ground chicken instead of shredded white meat chicken, more pinto beans than white beans, and my vegetable broth has an orange tint to it from the carrots – I actually think chicken stock would have been more appropriate in keeping a lighter chili.

White Chicken Chili

Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 2 tsp minced garlic
  • 1 can (4 oz) green chiles
  • 1 lb ground chicken
  • 2 tsp cumin
  • 1 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 6 C vegetable broth
  • 2 cans (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) Great Northern beans, drained and rinsed
  • 2 tbsp flour

Steps:

  1. In large pot over medium-high heat saute onions in the oil, season with S+P, until tender. Add the garlic and cook another minute. Add the ground chicken to the skillet breaking it up until it’s fully cooked.
  2. Add the green chiles, cumin, oregano, and cayenne and cook for 2 minutes, coating the meat and veggies in the spices. Add the broth, beans, and flour. Cover, bring to a boil, reduce to a simmer and cook until desired consistency is achieved, at least 1 hour. (Note: If you want a thicker chili, cook uncovered.)
  3. Serve with desired toppings: tortilla chips, corn chips, cheese, sour cream, scallions, cilantro, etc.

*This recipe is adapted from Dorothy at http://www.shockinglydelicious.com/newfangled-cowtown-white-chicken-chili-for-labor-day-sundaysupper/*

White Chicken Chili for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

An Orange Potluck Party

Instead of choosing a Fall or Halloween theme for our October potluck, we decided to broaden the category a little bit by going with “orange.” Anything orange in color, containing an orange ingredient, or using the flavor of orange was fair game. Understandably our menu contained a lot of pumpkin and squash.

I brought sweet potato chili. This chili recipe was inspired by my October CLUE assignment Eliot’s Eats. I made quite a few changes to Debra’s recipe, the main one being that I added ground beef to make a hearty chili versus something a little “soupier.” I swapped out the beans for adzuki beans, used crushed tomatoes instead of diced, removed the kale, and forgot about the orange zest.

I first made this chili as football grub when some friends came over. I needed something gluten and lactose free and chili seemed like the perfect solution. And it was a huge hit! Everyone went back for seconds and there wasn’t anything left the next day. Top your chili with tortilla chips and cheese, if desired.

I thought it’d be a perfect fit for our themed potluck and easily transportable in a slow cooker. Be sure to read past my recipe for the amazing collection of “orange” foods. We had a spectacular turn out of over two dozen friends.

Sweet Potato Chili

Ingredients:

  • 2/3 C dried adzuki beans
  • 2 tbsp vegetable oil, divided use
  • 1 lb ground beef
  • 1 tsp chili powder, divided use
  • 1/2 large onion, diced
  • 1/2 tsp minced garlic
  • 2 C peeled and diced sweet potato
  • 2 – 2 1/2 C broth (I’ve used both chicken and vegetable)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp finely diced chipotle in adobo
  • 1/2 tsp ground coriander
  • 1 tbsp dried parsley

Steps:

  1. Soak beans for 1-2 hours. Rinse. Cover with water by 2″. Bring to a boil, reduce to a simmer, and cook uncovered 50-60 minutes. Set aside.
  2. In a skillet over medium-high heat, cook ground beef in 1 tbsp vegetable oil. Season with 1/2 tsp chili powder, S+P. Set aside.
  3. In a large pot over medium-high heat, cook onion in 1 tbsp vegetable oil until tender. Add 1/2 tsp minced garlic and cook 1 minute. Add the diced sweet potatoes and cook for 2 minutes, allowing them to get some color. Add 1 1/2 C broth and the cooked beans. Simmer for 10 minutes, covered.
  4. To the chili, add the crushed tomatoes, 1 chipotle in adobo, 1/2 tsp chili powder, coriander, parsley, S+P. Using a slotted spoon, transfer the cooked ground beef to the pot. Add 1/2 – 1 C more broth and simmer until the beans are completely tender, approximately 30 minutes. (Note: If you want a meatier chili, cook uncovered. If you want more liquid cook partially covered, and add more broth as needed.)

*This recipe is modified from Debra at http://eliotseats.com/2012/03/01/black-bean-and-sweet-potato-chili/*

Sweet Potato Chili | Sew You Think You Can Cook

Here are the other recipes brought to the orange potluck:

  • Orange Julius: Mix 1 can (12 oz) frozen OJ concentrate, 2 C milk, 2 C water, 1/2 C sugar, 2 tsp vanilla. Add approximately 16 ice cubes and blend until smooth.
  • Pumpkin Spice Lattehttp://thrivinghomeblog.com/2013/09/crock-pot-pumpkin-spiced-latte/
  • Buffalo Chicken Diphttps://www.franksredhot.com/recipes/print/?re=re1242-1
  • 12 Recipes for an Orange Themed Potluck | Sew You Think You Can CookMacaroni and Cheese: Cook 1 lb pasta, drain, and set aside. In skillet, cook 1/2 onion (diced) and 2 tsp minced garlic in 2 tbsp veg oil until tender. In a large pot add 4 tbsp butter, 1 C milk, 1/4 lb Velveeta cheese until melted. Add in pasta, onions and garlic, and 2 C shredded cheese until mixed completely.
  • Gnocchi with Squash, Spinach, and Prosciutto: Cook 1 lb gnocchi according to package instructions, reserve 1/2 C cooking water, drain and return to pot. In a large skillet, cook 6 slices chopped prosciutto in 1 tbsp butter, transfer to paper towel lined plate. Add 3 tbsp butter to same skillet and brown 1 1/2 lb cubed butternut squash 4 min, add 2 tbsp fresh thyme and cook 30 sec, deglaze pan with 1/2 C white wine until reduced by half, add 1 C chicken broth and cook 4 min until thickened. Add squash, 4 oz baby spinach, and cooked prosciutto to gnocchi, adding reserved pasta water as needed.
  • Carrot Pudding: Boil 5 lb peeled and chopped carrots until tender, drain, and mash. Cream 1 C melted butter, 1 C sugar, 1 C brown sugar and add to carrots. Mix in 2 tbsp cinnamon, 1 tbsp ginger, 1 tbsp nutmeg, 1 tsp ground cloves, 6 eggs, 1 heaping tbsp baking powder, and 1 tbsp vanilla. Pour into a 9×13″ casserole dish and bake 1 hr at 350 deg F.
  • Sweet Potato and Orange Puree with Almond Streusel: Make Streusel: Combine 1/3 C flour, 1/3 C whole almonds, 3 tbsp brown sugar, 2 tsp paprika, 1/2 cold cubed stick butter; refrigerate at least 1 hr. Make Puree: Mix together 4 lb worth cooked peeled sweet potatoes, 1/3 C OJ, 2 tbsp brown sugar, 2 tbsp room temperature butter, 1 1/2 tsp orange zest; place in 9×13″ casserole dish, top with streusel, bake 40 min at 400 deg F.
  • Butternut Squash Stuffed Shells with Sage Browned Butterhttp://www.melskitchencafe.com/butternut-squash-stuffed-shells-with-sage-browned-butter/
  • Oatmeal Pumpkin Cookieshttp://www.budgetbytes.com/2013/09/oatmeal-pumpkin-cookies/
  • Met in your Mouth Pumpkin Cookies: Beat 2 C butter until fluffy, mix in 2 C sugar, 2 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg until combined, add 2 eggs and 2 tsp vanilla until combined, mix in 1 can (15 oz) pumpkin, slowly add 4 C flour until combined. Drop spoonfuls onto greased baking sheet and bake 10-12 min at 350 deg F. Make icing: Beat together 1/2 C butter, 1 pg (8 oz) softened cream cheese, 3 3/4 C powdered sugar, 1 tsp vanilla. Frost baked cookies. Garnish wish cinnamon.
  • Pumpkin Cheesecake Barshttp://roxanashomebaking.com/pumpkin-cheesecake-bars-recipe/

{Meatier} Turkey Chili

I don’t know what your summer’s looked like but here in southwest Ohio there’s been enough rain to make Florida seem like the dessert. The guy who cuts our lawn was telling me it’s the 4th wettest season in history! (Yes, Dad, that means our lawn mower is still broken….)

All of this rain made it perfectly acceptable to make chili in the middle of July.

I’ve never really cared for chili until I created my own recipe. My chili though is almost close to a soup because I don’t care for the meaty texture of popular chilies. Every time I make my chili I adjust it slightly and each time I’ve made it meatier by either forgetting the chicken stock completely, or adding more beans and/or turkey depending on how much I need to make.

So, I decided to branch out and try someone else’s recipe. … Kinda. I knew I didn’t need to make as much as Olivia made so I halved it – ish. I have to say, we absolutely loved this turkey chili! A dollop of sour cream and a generous sprinkling of scallion created (for me) the perfect bowl. Stuart added some shredded cheese, and we both scooped the occasional bite with tortilla chips. I’m partial to my original recipe, but this turkey chili is really threatening it’s crown. Maybe I’ll have to combine the two recipes!

I think it’s safe to say that I can no long claim “I don’t like chili”. Next up – experimenting with different meats!

Turkey Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 vidalia onion
  • 1 yellow bell pepper
  • 1 tsp minced garlic
  • 1 lb ground turkey (I used 85/15)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 1/2 C chicken stock
  • 1 tbsp chili powder
  • 1 1/2 tsp dark brown sugar
  • 1 tsp hot sauce, or more to taste
  • 1 tsp Italian seasoning

Steps:

  1. In a large skillet over medium-high heat, saute onion and pepper in olive oil. When tender, add the garlic and cook another 60 seconds. Transfer to a large pot.
  2. In the same skillet cook the turkey, breaking it up. Use a slotted spoon to transfer the cooked turkey to the pot.
  3. To the pot add the remaining ingredients. Bring to a boil and reduce to a simmer. Cook for at least 45 minutes. Note: If the chili becomes too thick, simply add some more chicken stock. 

*This recipe is modified from Olivia at http://www.oliviascuisine.com/best-turkey-chili-ever/*

{Meatier} Turkey Chili | Sew You Think You Can Cook

#10DaysofTailgate: Chile con Queso

Tailgate LogoIt’s Monday and it’s still #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. That means my #10DaysofTailgate post gets a Mexican Monday twist!

Okay, it’s not really Mexican. It’s actually far from being real Mexican. Queso is definitely an American Mexican appetizer. BRMLogoVectorFull4CProBob ESOPAnd this one uses processed cheese. But there is Chipotle involved.

ElDiablo_Logo_Color_TaglineToday’s dip features two of our wonderful #10DaysofTailgate sponsors: El Diablo Hot & Spicy Mustard and Bob’s Red Mill. Combine their products with Velveeta and you have a dip fit to make any tailgater happy.

Bob’s Red Mill provided us with a bag of their 13 Bean Soup Mix. With it, I made 13 bean chili to do a play on my mandatory tailgating dip. I even added El Diablo Chipotle Mustard to give it another depth of flavor – a tiny bit of heat and a mustardy bite of vinegar.

Chile con Queso

Ingredients for the chili:

  • 1 1/2 C 13 Bean Soup Mix
  • 1 lb ground beef
  • 1 onion
  • 2 cloves garlic
  • 2 C canned diced tomatoes
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Steps for the chili:

  1. Soften beans by boiling for five minutes. Remove from heat and soak at least one hour. Drain.
  2. Cover beans with 5 C water and simmer until tender 2-3 hours.
  3. Brown ground beef. Add onion and garlic, cook until translucent. Drain.
  4. Add beef, tomatoes, chili powder, and S+P to the beans. Bring to a gentle boil and cook 50-60 minutes.

Ingredients for the Chile con Queso:

Steps for the Chile con Queso: 

  1. In a saucepan heat up chili.
  2. Melt in cheese.
  3. Add mustard and stir until combined.
  4. Keep warm in slow cooker. And serve with your favorite tortilla chips.

Chile con Queso

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings”  by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Mains
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
 Beef Kabobs by A Day in the Life on the Farm