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Chicken Chili with Beans

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Chicken Chili with Beans

Posted on 04 January 2012 by admin

When it comes to comfort food, chili  with or without beans has to be way up on the list. I remember from grade school every Wednesday a pal and I would order 4 bowls of chili and wolf it down. My appetite for chili hasn’t changed much since then but my hope to be healthy has caused me to rethink and research how chili is made. Changing from beef to chicken isn’t that much of a sacrifice. If you just can’t give up the beef flavor then add a little lean ground round steak in place of the chicken.

The recipe has a couple of items you don’t always see in chili, such as brown sugar and Mexican style chili beans (they have some green chiles). You could use Mexican style refried beans in place of the chili beans.

This substitution will give you a thicker and heartier chili.

By all means use this recipe as a starter and add some ingredients of your own. Who knows, you may come up with a chili to enter in a regional chili contest.


1 small onion, chopped

(1) 14 1/2 oz. can diced tomatoes

(1) 15 1/2 oz. can Mexican style chili beans

2 cloves fresh garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 tablespoon brown sugar

1 teaspoon salt

2 tablespoon extra virgin olive oil

2 tablespoon butter

6 oz.boneless, skinless chicken breast, cut into 1 1/2″ cubes


1 – In a cast iron skillet (Wagner chicken fryer) heat oil on low, saute’ onion until translucent, then add
garlic and cook about 1 minute


Note – garlic may taste bitter if cooked longer at this point.

2 – Remove the onion and garlic to a plate and set aside.

3 – Melt the butter in the same skillet, coat the chicken pieceswith chili powder and cumin, then stir-fry about 5 minutes

4 – Add salt and the onion-garlic mixture, then deglaze the pan

by adding the diced tomatoes along with their juice.

5 – Add brown sugar, then chili beans

6 – Bring to a boil, then turn heat down to just below boiling and

simmer for 15 minutes

.7 – Serve over cooked brown rice.

Comments – This is a really great tasting chili!


Frank Ernhart, recipe developer trying to make things easier in your kitchen. Visit my website at :http://www.frankernhart.com

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A simple meatloaf recipe that’s the best to prepare

Posted on 04 January 2011 by admin

When you were a kid, your mom never failed to amaze you with her cooking. In fact, your fave treat was that brilliant crockpot meatloaf recipe she cooks whenever there are special occasions in the family. Indeed, nothing is more palatable than to have a crockpot meatloaf recipe on the table. Now that you are a grown up, you would like to learn cooking as well and of course you would like to start with a mouth-watering meatloaf recipe. However, what bothers you is that meatloaf can be advanced to cook. Maybe, this is not the ripe time for you to aim for the most complex meatloaf recipe. You are simply a beginner so you can settle for an easy-to-make yet mouth-watering easy meatloaf recipe. Heat cooker to 175 degrees Celsius. Two. Splatter with pepper and salt to taste. Place the mixture in a gently greased 5×9 loaf pan or shape it into a loaf and press it into a lightly greased 9×13 baking dish. Mix well. Glaze the mixture over the meatloaf. 4. Bake it for 1 hour at 175 degrees Celsius. This meatloaf recipe is so straightforward that it’ll only take you an hour and ten mins to prepare and cook it. Isn?t that wonderful? Your savory meatloaf recipe that makes up 8 servings is now prepared to be devoured. And it’s also one of the easiest recipes that you can cook. Gather the following ingredients to get started : three spoons dry vegetable bouillon 2 pints cottage cheese 1 cup pecans, sliced cup milk cup butter, softened cup onions, cut five eggs, beaten 7 ounces Special K one tablespoon Accent 1 large spoon green bell pepper, cut. Here is what you should do. Heat the oven to 350 degrees Fahrenheit. Mix all ingredients. Bake it in a 9×5 loaf pan for an hour. That?s it, your meatless meatloaf is done! In a bit more than an hour, you can already savor your first meatloaf recipe. They can arrive smoky on the table too shortly that they can expect it. You can even make your own version of an alluring meatloaf recipe.

I’ve always discovered that the scary and much maligned meatloaf is really the ultimate comfort food in both stomach and wallet. This is an important meal at a typical cost per serving of .20. You actually cannot go wrong making this recipe on Sunday! Doris’s delectable beef Loaf Makes 8 Servings one tablespoon olive oil one tablespoon butter 1 onion, chopped 1 cup mushrooms, cut half cup sour cream 1 cup oatmeal one teaspoon salt 1 / 8 teaspoon pepper 1 pound ground beef half pound ground pork 0.33 cup ketchup three spoons mustard two large spoons brown sugar 1. In a little frying pan, heat olive oil and butter over gentle heat. Add onions and mushrooms. Cook and stir until vegetables are tender and mushrooms have given up their liquid. Remove to big bowl and let stand for 10 minutes. Two. Heat range to 350F. Add ground meats, mixing with your hands until combined . Form into 2 loaves and place on a broiler pan. Three. In a small bowl, combine ketchup, mustard, and brown sugar and spoon over loaves. Tent meatloaves with foil and let stand for ten mins before serving. For the best meatloaf, try mixing all of the ingredients before you add the beef. Work the following mixture as little as feasible and don’t compact it. Let the meatloaf stand for 10 mins, covered, after it’s cooked. Be sure to cool remains soon. Leftover meatloaf can be used in place of meatballs in numerous recipes and naturally the world famous meatloaf sandwich could be a great leftover for the week.

If you want to know about easy meatloaf recipe you need to Google the site http://www.allaboutmeatloaf.com/

Article from articlesbase.com

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Best Chili Recipes-5 More Simple Tips To Making Great Chili At Home!

Posted on 04 January 2011 by admin

In this article we will explore 5 more simple tips to making great chili at home! These are all very basic and yet at times overlooked. The little extra attention to detail will greatly enhance the experience of the meal and your family and guests will love your for it! So here we go!

Tip 1. It is always better to use fresh veggies over frozen. Fresh anything in the kitchen is a universal law! Try to stay away from veggies that are starting to brown in the refrigerator. I know it is easier to take a shortcut and use frozen veggies, but if you take the time and use fresh ingredients you will be much happier with the results! Hey!, if you live in a part of the country where you are near a farmers market then you have it made in the shade! If you can get fresh chilies in many varieties then get them and you will make a wonderful impression! Remember! Quality over quantity! Make an impression to your guests and they will love you for it!

Tip 2. It is my humble suggestion that if you can cook your chili a day in advance to allow the flavors to “marry” then do it! You will see that the flavors that you get will greatly satisfy you and your guests. Of course if you do not have the luxury to do it this way and you are rushed for time then you can start your chili early in the morning and let it simmer for the major part of the day checking it from time to time with the cooks secret weapon, the spoon! This will allow you to add more of this or that to get your chili just right so that when your guests arrive they will have a satisfying meal. That is what it is all about folks, making people happy with your creations!

Tip 3. Quality over quantity I go back to it again and again. Use your own spices and herbs and do not settle for those prepackaged envelopes of chili mix as they usually have lots of sodium and sodium is something that you want to have control over as you are the chef! Hey!, check this out: Get some zip lock bags and make  yourself a bunch of premade spice bags for your chili cooking or any other type of recipe and store them in the freezer. They will stay for a very long time and save you time in the long run. Keeping your herbs and spices in the freezer for a year is better than letting them dry out and lose the flavorful oils in them to the dryness of a kitchen cabinet in the course of a year!

Tip 4. When it comes to using herbs and spices do not use “old” inventory. If you have had spices exposed to the air because of improper storing or packaging then get rid of those and go buy some new stuff. This will greatly enhance the flavor of your chili as those precious flavorful oils of the new herbs and spices will change the whole presentation of this or any dish! This applies if your are using dried herbs and spices. Of course if you can get your hands on the fresh stuff then  your chili recipe is sure to be a big flavorful success! I promise! Fresh is best! Take the extra effort to find fresh herbs and spices and you will have the best chili that you have ever had in your life!

Tip 5. The best part of the cooking experience whether you are making chili or anything else for that matter is to have fun! Turn up the stereo and rock out while you are working. The kitchen is not a funeral home and it definetly should not be considered a drudgery, it is made for being creative and having fun. Get the kids involved with you and teach them some kitchen basics! Heck! Get the hubby in there too and teach him a few kitchen tricks so that oneday you can say to him, “hey honey! why dont you make some chili for the weekend?” Get some friends over for a chili making party! Let everyone make a suggestion and then when the meal is done it is pig out time! Cooking with friends and family is a great social medium. Cooking has the power to bring people together and share. I am a firm believer in this!

This article looked at 5 more simple yet very effective tips to making some of the best chili recipes you have ever made! If you enjoyed this information and recipe and would like to learn more of the the best chili recipes around then please visit: http://bestchilirecipes.net/ today!

Article from articlesbase.com

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Best Chili Recipes-5 Simple Tips To Making Great Chili At Home!

Posted on 04 January 2011 by admin

Chili is a metaphysical thing in the world of cooking.  There are major competitions all over the United States, and believe me they can get really cutthroat. People take their chili seriously! Chili is a creation that is highly personal to the person that has created the dish. Lot’s of folks can work a lifetime to perfect a chili recipe and that is no joke. Just ask anyone that has ever competed in a chili cook off. If you are a newbie to the world of chili and want to get out of “the canned stuff,” then welcome! Even if  you are an old hat at making chili, welcome! The tips herein will do no harm and only enhance your chili experience! Lets get some tips!

Tip 1. What if your chili is too thick? What kind of chili is it? White?, Red? Beef? Chicken? If your chili is too thick don’t use water to thin it out that is what everyone in the world does. Use broth instead! Water will “kill” the hard worked for flavor of your chili creation. Broth adds the liquid that you need and unlike water it also adds flavor and depth to your chili recipe!

Tip 2. What if your chili is way to thin? You could add some tomato paste to it as one way to thicken it. Try it a little bit by little bit until  you achieve the consistency that you are looking for! What if the tomato paste does not make your chili thick the way you want it to? Then the next step is to try to use something like cornstarch or corn flour commonly called masa flour! You can also try the old school use of cornmeal. I like this one myself. Cornmeal gives a good texture. Some people I know in the Southern United States say to just use good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then the is the no calorie way to do it by using arrow root mixed with a bit of water and then added to the chili and stirred. As you can see there are many way to  make your chili thicker. The choice is yours and you should experiment.

Tip 3. Most people that I know of that make chili at home just use plain old boring everyday Jalapeno’s. This is fine in most cases and they do bring the “heat!” But the fact of the matter is that there is a world of different chilies out there. Anaheim, Poblano, Serrano, Sante Fe Chilies, Ancho Chilies, The very popular these days Chipotle in Adobo sauce or Chipotle powder, Cayenne, Tabascos, Thai Chili, Habanera, and Scotch Bonnets! The list can go on and on from country to country. So why not try to use more than one type of chili pepper in your chili? Change the flavor, dont settle for the mundane! Have fun!

Tip 4. first thing is first! Cook the meat! Any meat that you are using should be cooked first. Brown the meat way before you have to add the liquids to the recipe. Browning the meat aids in locking in the flavor of the meat. You dont want your meat to get soggy with the liquids from the chili recipe. I prefer to sear cook my meat. That is turn the flame up high and putting the meat in the pan of my fave the cast iron skillet and so it sizzles quick and stir it around a bit and then turn the heat down. This is a classic searing technique that locks the flavor into the meat.

Tip 5. The better the meat the better the meal! It is a fact that the better the quality of any meat or main component for a meal the better the meal. Remember that is it quality over quantity! Just because you can get some meats cheap and get lot’s of it does not mean that it is quality meat and that you will get a quality meal. If you have to use a cheaper meat that is less tender then expect to cook your chili longer to soften it up and consider using a meat tenderizer on it to aid in the softening of the cheaper cuts and cooke the chili longer and you should be OK. In the long run if you can afford to get the better cuts then I always day do it!

In this article we looked at 5 simple tips to making great chili at home. The best chili recipes are the one’ we create at home and our families and friends enjoy them! If you enjoyed this article and would like to learn more of the best chili recipes and how to make them, then please visit: http://bestchilirecipes.net today!

Article from articlesbase.com

In this video, Betty demonstrates how to make a great warm-up for wintry days, her Quick Chili. This is chili with browned ground beef, canned beans, tomatoes, and green chilies, flavored with convenience packages, so that there is no chopping—and the chili cooks in 15 minutes with almost no clean-up! Ingredients: 1 pound lean ground beef (2) 15-oz. cans kidney beans, undrained 14.5-oz. can diced tomatoes, undrained 10-oz. can diced tomatoes and green chiles, undrained 1 ¾-oz. envelope chili seasoning mix (You may use your own blend of chili powder, cumin, and cilantro.) 1 ½ cups water 1 tablespoon instant onion soup and dip mix (You may use chopped onion and a little minced garlic.) Shredded sharp cheddar cheese for topping In a large, deep skillet or Dutch oven, brown 1 pound lean ground beef, until it is crumbly and cooked through. Drain, if needed. Add (2) 15-oz. cans undrained kidney beans, a 14.5-oz. can diced tomatoes, a 10-oz. can diced tomatoes and green chiles, a 1 ¾-oz. envelope chili seasoning mix, 1 ½ cups water, and 1 tablespoon instant onion soup and dip mix. Stir mixture thoroughly. Place over medium-high heat, and bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Serve by ladling a generous amount of chili into a bowl or mug, and top with about ¼ cup shredded sharp cheddar cheese per serving. Provide saltine crackers to accompany this delicious chili. If you want a quick and easy great-tasting chili that is economical
Video Rating: 4 / 5

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