Tag: chili powder

Italian Chili

by Pam on September 9, 2012

We finally had a cool day today in Portland. It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian^[1] that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist. It smelled amazing while it simmered on the stove all afternoon and tasted even better. My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full. My son loved it and asked for leftovers for his school lunch tomorrow. My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Print^[2]

Italian Chili

Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours

Ingredients:

1 tsp olive oil
1 lb lean ground beef (I used 90/10)
1 lb turkey Italian sausage, removed from casings
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
1 red bell pepper, diced
5 cloves of garlic, minced
2 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

References

^{^} The Slow Roasted Italian (theslowroasteditalian.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Buffalo Chicken and Bean Chili

This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!

And the best part is it doesn’t need to simmer all day. This is ready in about 40 minutes, and most of that time is unattended. To thicken the chili and give you that texture like it’s been simmering for hours, I added refried pinto beans to the mix which always works like a charm!

I like to serve mine with a handful of chips like Beanitos which are made from white beans, but any baked chip is great and of course, some carrot sticks and celery on the side. Hope you enjoy!

Buffalo Chicken and Bean Chili
gordon-ramsay-recipe.com
Servings: 5 • Size: generous cup • Old Points: 6 • Points+: 8 pt
Calories: 307 • Fat: 11 g • Carb: 31 g • Fiber: 9.5 g • Protein: 26 g • Sugar: 1.5 g
Sodium: 1363 mg • Cholest: 68 mg

Ingredients:

1 lb lean ground chicken (or turkey)
1 medium onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, chopped
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon ground paprika
kosher salt and pepper to taste
1 (15 oz) can small white beans, rinsed and drained
1 (13.6 oz) container refried pinto beans (Pacific)
3/4 cups Swanson’s reduced sodium chicken broth
1/2 cup water
6 tablespoons Frank’s hot sauce

Optional toppings:

reduced fat shredded cheddar
chopped scallions
reduced fat sour cream

Directions:

Heat a large deep nonstick skillet over medium-high heat. Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.

Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes. Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.

Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend. Makes 5 1/2 cups.

BBQ Chicken Chili

A delicious twist on traditional chili – shredded chicken, beans and BBQ sauce are simmered in one big pot which has just a touch of sweetness that makes this meal Seriously Delish!

I’m sharing this wonderful chili recipe from my friend Jessica of How Sweet It Is^[1], who just came out with her first cookbook – Seriously Delish^[2]. I’ve always loved reading Jessica’s blog, she’s adorable and her book is just as fun to read, filled with beautiful photos and tons of great recipe ideas.

I really wanted to make everything in her book, but I figured since it’s September, and the kids are back to school, this chili is perfect. A hearty, one pot meal that makes enough for several meals and leftovers are perfect to pack for lunch or can be frozen for another day. I didn’t make any changes to her recipe, they only thing I adjusted was the serving size – I found 1 cup to be filling and the perfect portion size.

Barbecue Chicken Chili
gordon-ramsay-recipe.com
Servings: 11 • Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 237 • Fat: 7 g • Protein: 23 g • Carb: 22 g • Fiber: 5 g • Sugar: 8 g
Sodium: 951 mg (without salt) • Cholesterol: 43 mg

Ingredients:

2 tablespoons olive oil
1 cup red onion, diced
1 jalapeño pepper, seeded and diced
2 garlic cloves, minced
1 1/2 tablespoons smoked paprika
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
pinch of red pepper flakes
12 oz cooked boneless, skinless chicken breasts, shredded
12-oz jar roasted red peppers in water, drained and chopped
1 1/2 cups canned cannellini beans, rinsed and drained
1 1/2 cups canned kidney beans, rinsed and drained
3 cups low sodium chicken stock
1 28-oz can diced tomatoes
1/2 cup barbecue sauce
11 tablespoons reduced fat cheddar cheese, for topping
chopped cilantro, for topping

Directions:

Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 5 more minutes.

Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover the pot, lower the heat to medium low, and cook for 20 minutes. Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook another 10 minutes.

Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!

Makes 11 cups.

References

^{^} How Sweet It Is (www.howsweeteats.com)
^{^} Seriously Delish (www.amazon.com)