Saturday, September 6, 2008

Homemade Chicken Chili

Recipe: (This fluctuates every time I make it, so use what you want really)

2 large cans pinto beans (not the kind in chili sauce)
1 large can whole peeled tomatoes
1 large can black
1 regular can red Kidney beans
1 small can jalapeno salsa
green/yellow/red bell peppers (as many as you'd like)
1 yellow onion
various fresh peppers can also be used, I used some of the peppers from our little garden...quite yummy
4-5 average sized boneless skinless chicken breasts, cut into bite-size pieces

Start by placing beans and salsa in crock pot on high (use the high setting if you start a few hours before eating, use low if you are going to cook overnight-I recommend overnight, but I know that's not always possible). Chop onion and peppers into pieces as big as you like, add to crock pot. Brown chicken only until chicken is mostly cooked, not over done or it will be tough and not moist, add to crock pot.

Let cook (add water as needed), stirring occasionally. To add thickener, mix 1 cup water with 2 tablespoons of flour or cornstarch making sure there are no lumps. Add this mixture in a little at a time, letting the chili sit for about 15 minutes before adding more. Too much will make it too thick.

Note: I have used various things in my chili to vary the flavor depending on who I'm making it for. One time I used hot sauce along with the jalapeno salsa and it turned out a little on the spicey side, but it wasn't really HOT, which was a nice flavor. Also, you can use ground turkey instead of chicken if you want...it looks like ground beef once cooked, and you can't really taste the difference (it's healthier too).

Hopefully, your end result will look like this!



If you like cornbread, try this next time:

Cake Cornbread:
1 yellow/butter cake mix
1 box Jiffy (or equivalent) box of cornbread mix
eggs (# from both boxes)
water
butter/oil (# from both boxes...I usually use applesauce instead of either butter OR oil, can't taste the difference and it's healthier and makes it soo soo sooooo moist!)

Mix ALL ingredients from both boxes into bowl. Prepare as per instructions on boxes. Take the average of both temps on both boxes AND cook times, and ta-da, cake cornbread! Moist and fluffy cakey cornbread. :o)

2 comments:

cforbush said...

YAHOO!!!!! I saw your post on Sarah's blog, and tried the link, and here you are!!!!! I must have had the wrong link before because I would get a blog that was deleted. I'm glad I found you again!!!!!

cforbush said...

PS - it looks yummy!

Saturday, September 6, 2008

Homemade Chicken Chili

Recipe: (This fluctuates every time I make it, so use what you want really)

2 large cans pinto beans (not the kind in chili sauce)
1 large can whole peeled tomatoes
1 large can black
1 regular can red Kidney beans
1 small can jalapeno salsa
green/yellow/red bell peppers (as many as you'd like)
1 yellow onion
various fresh peppers can also be used, I used some of the peppers from our little garden...quite yummy
4-5 average sized boneless skinless chicken breasts, cut into bite-size pieces

Start by placing beans and salsa in crock pot on high (use the high setting if you start a few hours before eating, use low if you are going to cook overnight-I recommend overnight, but I know that's not always possible). Chop onion and peppers into pieces as big as you like, add to crock pot. Brown chicken only until chicken is mostly cooked, not over done or it will be tough and not moist, add to crock pot.

Let cook (add water as needed), stirring occasionally. To add thickener, mix 1 cup water with 2 tablespoons of flour or cornstarch making sure there are no lumps. Add this mixture in a little at a time, letting the chili sit for about 15 minutes before adding more. Too much will make it too thick.

Note: I have used various things in my chili to vary the flavor depending on who I'm making it for. One time I used hot sauce along with the jalapeno salsa and it turned out a little on the spicey side, but it wasn't really HOT, which was a nice flavor. Also, you can use ground turkey instead of chicken if you want...it looks like ground beef once cooked, and you can't really taste the difference (it's healthier too).

Hopefully, your end result will look like this!



If you like cornbread, try this next time:

Cake Cornbread:
1 yellow/butter cake mix
1 box Jiffy (or equivalent) box of cornbread mix
eggs (# from both boxes)
water
butter/oil (# from both boxes...I usually use applesauce instead of either butter OR oil, can't taste the difference and it's healthier and makes it soo soo sooooo moist!)

Mix ALL ingredients from both boxes into bowl. Prepare as per instructions on boxes. Take the average of both temps on both boxes AND cook times, and ta-da, cake cornbread! Moist and fluffy cakey cornbread. :o)

2 comments:

cforbush said...

YAHOO!!!!! I saw your post on Sarah's blog, and tried the link, and here you are!!!!! I must have had the wrong link before because I would get a blog that was deleted. I'm glad I found you again!!!!!

cforbush said...

PS - it looks yummy!

 

Blog Template by YummyLolly.com - Header made with PS brushes by gvalkyrie.deviantart.com
Sponsored by Free Web Space