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| Packer Backers...Get it! LOL! |
Football season is upon us again and this girl
is a happy camper. Growing up we weren't much for watching sports on
television. As I've gotten older I've become a fan of football (The Packers),
baseball (The Cardinals and sometimes the Red Sox - I lived in Boston for four
years), and Hockey (The Redwings). You won't ever catch me watching golf
though...tennis maybe, if it's on, and the same goes for soccer.
On a day like today where my beloved Packers
are playing the Rams, and the weather is PERFECT for relaxing on the couch, I
think it's time for us to whip up some chili and corn bread! I've come to
figure out this year that I LOVE Hatch Peppers! One of the lovely ladies I work
with sent me the link below...So I figured I'd pass it along to you fine folks!
Recipe: Newfangled Cowtown White Chicken Chili
Summary: Green chiles, cumin, cayenne, oregano and garlic enliven this White Chicken Chili that was a people’s choice winner in a Texas chili contest. Use Hatch green chiles if you have them!
Ingredients
1 tablespoon olive oil
2 medium onions (I used 1 humongous onion)
4 garlic cloves, crushed
1 (4-ounce) can green chiles (I used 5 Hatch chiles, roasted, skinned, seeded and chopped)
Summary: Green chiles, cumin, cayenne, oregano and garlic enliven this White Chicken Chili that was a people’s choice winner in a Texas chili contest. Use Hatch green chiles if you have them!
Ingredients
1 tablespoon olive oil
2 medium onions (I used 1 humongous onion)
4 garlic cloves, crushed
1 (4-ounce) can green chiles (I used 5 Hatch chiles, roasted, skinned, seeded and chopped)
4 cups cooked and shredded chicken (I used 1
20-ounce package lean ground turkey)
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ teaspoon cayenne pepper
6 cups vegetable broth
3 (15-ounce) can Great Northern white beans, drained and rinsed (I used 1 can each of Great Northern, white beans and pinto beans)
2 tablespoons flour
Salt and pepper
4 ears of corn, kernels stripped off (this is my addition because I had corn!)
Garnishes: Sour cream, grated cheddar or Jack cheese, tortilla chip, chopped fresh cilantro Instructions 1.Heat the oil in a large pot over medium-high heat. Add the onions and sauté about 10 minutes, until translucent; add the garlic during the last minute with the onions. (If you are using ground turkey, as I did, add it here and cook for about 10 minutes.) 2.Add the chiles, chicken (if using), cumin, oregano and cayenne pepper. Sauté for 2 more minutes. Add vegetable broth, beans and flour. Cover, bring to a boil, reduce the heat and simmer for 2 hours or longer, stirring occasionally. (I simmered it for only about 1 hour, leaving the lid off for the last 30 minutes because it looked a bit soupy for my taste. I also added the corn kernels during this last 30 minutes.) 3.Ladle into bowls and garnish as you like. I used a hefty toss of chopped cilantro and some grated Mexican-blend cheese. 4.Serves 6-8.
My changes and additions I’m a big fan of using what you have, so I had ground turkey but not chicken, so I used the turkey. It is Hatch chile season, and I had some, so I used Hatch instead of canned green chiles, and my corn needed to be used, so into the pot it went.
Follow her original recipe, or use my tweaks…suit yourself!
Source Aimee Lane of Fort Worth, Texas, from “Chili Cook-Off in a Box Handbook” by Gina Hyams
(Andrews McMeel Publishing; $14.99).
Preparation time: 10 minutes Cooking time: 1 hour 30 minutes Number of servings (yield): 6-8 Culinary tradition: USA (Southwestern)
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ teaspoon cayenne pepper
6 cups vegetable broth
3 (15-ounce) can Great Northern white beans, drained and rinsed (I used 1 can each of Great Northern, white beans and pinto beans)
2 tablespoons flour
Salt and pepper
4 ears of corn, kernels stripped off (this is my addition because I had corn!)
Garnishes: Sour cream, grated cheddar or Jack cheese, tortilla chip, chopped fresh cilantro Instructions 1.Heat the oil in a large pot over medium-high heat. Add the onions and sauté about 10 minutes, until translucent; add the garlic during the last minute with the onions. (If you are using ground turkey, as I did, add it here and cook for about 10 minutes.) 2.Add the chiles, chicken (if using), cumin, oregano and cayenne pepper. Sauté for 2 more minutes. Add vegetable broth, beans and flour. Cover, bring to a boil, reduce the heat and simmer for 2 hours or longer, stirring occasionally. (I simmered it for only about 1 hour, leaving the lid off for the last 30 minutes because it looked a bit soupy for my taste. I also added the corn kernels during this last 30 minutes.) 3.Ladle into bowls and garnish as you like. I used a hefty toss of chopped cilantro and some grated Mexican-blend cheese. 4.Serves 6-8.
My changes and additions I’m a big fan of using what you have, so I had ground turkey but not chicken, so I used the turkey. It is Hatch chile season, and I had some, so I used Hatch instead of canned green chiles, and my corn needed to be used, so into the pot it went.
Follow her original recipe, or use my tweaks…suit yourself!
Source Aimee Lane of Fort Worth, Texas, from “Chili Cook-Off in a Box Handbook” by Gina Hyams
(Andrews McMeel Publishing; $14.99).
Preparation time: 10 minutes Cooking time: 1 hour 30 minutes Number of servings (yield): 6-8 Culinary tradition: USA (Southwestern)
The Cornbread Recipe:
A little honey sweetens this big
batch of buttermilk cornbread. Feel free to cut back on the honey if you like a
less sweet cornbread. Serve this cornbread with beans or peas for a delicious
everyday meal.
Cook Time: 30 minutes
Total Time: 30 minutes
Ingredient
2 cups stone ground cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup milk
3 tablespoons honey
1/4 cup melted butter, cooled
Preparation:
Heat oven to 400°. Grease a 9-inch
square baking pan or spray with nonstick baking spray.
In a medium bowl, combine the
cornmeal, flour, baking powder, soda, and salt.
In another bowl, whisk together the
eggs, buttermilk, milk, honey, and melted butter.
Stir the liquid mixture into the
dry mixture until blended. Spread in the prepared baking pan.
1.
Bake for 25 to 35 minutes, or until
the top is golden brown.
I'm totally making the cornbread the next time we eat the chili I made last night.
ReplyDeleteThe cornbread is excellent! Sorry you can't eat the other one. :(
ReplyDelete