Six Pepper Chili

I love chili! Probably partly because I like spicy food and I put a lot of kick into my chili.  In our house, when Joanie and I were kids, chili was a staple and it was always homemade. Sometimes we would even make moose chili but that’s a whole other blog!

Over the years I’ve tried many different chili styles adding this or that, making it spicy or mild, or trying different meat or beans.  I even made it cheesy a time or two, which essentially turned out to be a chili dip that went perfectly with nacho cheese Doritos!  I finally perfected this chili on a crisp autumn evening up at our cabin in the mountains.  I also recently used it to win a chili cook-off!  One thing I would change in this recipe is I would fire roast all of the peppers to bring out all of the flavors in the different varieties.  This one is a little spicy, fair warning.  If you don’t want as much spice, omit the cayenne pepper and jalapeno.  ~Janna

Serves: 12

Ingredients:

1 lb sweet Italian pork sausage
10-12oz of pearl onions, whole (or 1 medium yellow onion roughly chopped)
1 red or green bell pepper, diced
2 Serrano peppers, diced
2 jalapeno peppers, diced
2 poblano peppers, diced
12 oz bottle of beer
2 cans 15oz tomato sauce
1 can 12oz tomato paste
1 can, 14.5oz fire roasted diced tomatoes
2 cans 15.25oz each of dark kidney beans, drained but not rinsed
Cayenne pepper
1 Tbs Chili powder
2 tsp garlic powder
2 Tbs Worcestershire sauce
1/2 Tbs sugar
black pepper
salt to taste

Method:

Brown pork in a skillet on med/high heat.

In large stock pot, sauté onions and all peppers. Once tender, (about 5-7 minutes) add the bottle of beer and stir a couple of minutes.

Add the tomato paste, tomato sauce, diced tomatoes and beans, stir to combine and bring back to a simmer.

Add the pork without draining (unless there is tons of grease) and all of the spices.  Stir to combine and Simmer at least 1 hour.  Salt to taste and enjoy on a cold winter evening!6 Pepper Chili with Title

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Sesame Soy Green Beans

With Thanksgiving just around the corner, fresh green beans are in abundance in the markets.  But we wanted to give you more options than just the typical American green bean casserole.  Although green bean casserole can be DELICIOUS when it’s made from scratch (no canned beans or soup here!), sometimes it’s nice to have an option that’s a little lighter.  Yes, this recipe has soy sauce which is high in sodium, but you are using fresh ingredients which makes a huge health and flavor difference.  And when you think about all the sodium and preservatives in canned green beans and condensed cream of mushroom soup, well, is it really an issue?  However, you can still cut down the sodium by using a low sodium soy sauce or liquid aminos.  Now, let’s get to it!
**Note:  Because of the chili paste, this recipe does have a little heat to it!**

Ingredients:

1 lb fresh green beans
2 Tbs sesame oil
3-4 cloves of garlic, minced
1 onion, sliced or about ½ lb of      frozen  pearl onions
1 tsp chili paste
¼ cup soy sauce or liquid              aminos
¼ cup water
1 tsp sesame seeds (optional)


Directions
:

Blanching Green Beans:  Rinse green beans well and trim off the stem ends.  Fill a large stock pot with water, about 8 cups.  Add 1 tsp salt and bring water to a rolling boil.  Add the green beans to the water and allow to boil until tender and bright green, about 2-4 minutes (I like mine soft, so I go the full 4 minutes).  Remove beans from water and immediately rinse with cold water or plunge into ice water to stop the cooking process.  Set cooled beans aside.
**Note:  You can blanch the beans ahead of time (we recommend no more than a day ahead) and store them in the refrigerator until they’re ready for use.**

In a heavy bottomed saute pan, add the sesame oil and garlic.  Saute garlic on medium-high heat until golden brown, but be very careful not to burn as garlic cooks quickly.

Add the onions, saute them for about 1 minute, then turn the heat down to medium-low.

Add the soy sauce, chili paste and water and simmer for about 15 minutes, stirring occasionally, until liquid has reduced by about half.    

Add the green beans to the pan and cook for another 5 minutes or until beans are heated through.  Garnish with sesame seeds, if desired.  Enjoy!

White Chicken Chili

I LOVE beans.  I could eat them raw right out of the can.  In fact, I have.  I also love cumin and cilantro, as you may have already gathered from my other recipes.  This soup is like my perfect meal, and so easy to make.  It may seem like a lot of ingredients, but most of it is pretty ordinary stuff.  Don’t fret about the green chilies, they are NOT hot.  This soup has been 7-year-old approved so you can confidently serve it to your little ones.  

You can EASILY make this a vegetarian recipe by omitting the chicken and adding more beans or rice.  I’ve done that and it’s just as amazing.  You can also use dried beans, which is a little more work, but for convenience sake I just used the canned variety.  ~Joanie

Makes about 8 servings.

*  *  *  *  *  *  *  *  *  *  *

Ingredients:

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 onion, chopped
3-4 Cloves of Garlic, minced
1 Tbs vegetable oil
3 cans white beans, great northern beans, or cannellini beans, drained and rinsed
32 oz chicken broth
2 4oz cans Chopped Green Chilies
1 tsp salt
2 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
2 tsp lime zest
½ Cup fresh cilantro, chopped
½ Cup Whipping Cream
1 Cup (8 oz) Sour Cream

For garnishing:  Green onion, jalapeno, cheese

Directions:

Heat oil in a large saucepan on medium heat.  Saute garlic until golden, then add onion and cook until soft.  Add chicken, cook until chicken is no longer pink.

Add beans, broth, chilies and seasonings.  Simmer uncovered for about 15 minutes.  The soup may look a little “muddy” at this point, but carry on.  Trust me.

Remove from heat.

Before you add the cream and sour cream, you will need to temper it so that it doesn’t curdle.  Scoop a little bit of soup out into a separate bowl, add cream to this small portion and stir.  Add that portion back into the soup pot.  Repeat this process with the sour cream.  If the soup is too cool after this, you can heat it back up, but heat slowly.

Garnish with chopped green onions, cilantro, and/or cheese.  I like to eat my chili with a few  chili-cheese fritos.  They are the perfect compliment to this creamy, zesty soup.