Chili Dishes
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Chili, Basic American 1
Chili, Basic American 2

Chili, Classical
Chicken Chili

Chicken Chili 2

Chicken Chili

1 pound ground chicken or turkey (original recipe called for½ turkey breast and ½ turkey thigh), or, preferred, lean chicken or turkey chopped into small pieces.
1 onion, diced
1 tablespoon olive oil
2-15 ounce cans white kidney beans
2 cups chicken stock
2 cups corn, frozen
1 tablespoon ground cumin
1 tablespoon ground coriander
4 ounce japapeños peppers, chopped
salsa, mild or medium
chopped cilantro, for garnish
salt and pepper to taste
tabasco sauce to taste

Sauté the onion and the chicken (or turkey) in the olive oil for about 10 minutes under medium heat till mostly done. Drain and rinse the beans. Mash½ of them with a potato masher.

Add the stock, beans, corn, japapeños and spices to the pot. Add tobasco, salt and pepper to taste. Bring back to a boil and simmer for 15 minutes. Serve with salsa and sprinkle with chopped cilantro.

    

Chicken Chili II

1 pound ground chicken or turkey, or boneless chicken, chopped very small
1 can Bush's "Chili Magic" (chili starter)
1 15 oz can diced tomatoes
1 small onion, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 cups corn, frozen (optional)
½ red or green pepper, sautéed (optional)

Sauté the onion and the chicken (or turkey) separately in the olive oil for about 10 minutes under medium heat till mostly done. Add chili starter, can tomatoes, corn, spices. Bring to a boil, simmer 10 minutes.