Tag: red bell pepper

Three Bean and Beef Chili

by Pam on August 22, 2013

We had a cloudy day today, and although it was still warm, it made me want to make some comfort food. I had a little ground beef to use up so I decided to make a batch of chili. I found a recipe by Ellie Krieger^[1] that sounded perfect. I added an extra can of beans since I used less meat and it turned out delicious. I loved the smoky flavor the chipotle and adobe sauce gave to this chili. My daughter wasn’t home for this meal but my husband and I really loved it. When I asked my son what he thought, he said he didn’t like it too much. I can’t win them all.

Heat the oil in large Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the cumin, chili powder, oregano, and minced garlic then cook, stirring constantly, for 1 minute. Add the ground beef, breaking up the meat, until the meat is no longer pink. Stir in the tomatoes, beef broth, chipotle and adobo sauce, sea salt and freshly cracked pepper, to taste. Simmer, partially covered, stirring occasionally, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Taste and re-season if needed. Ladle into bowls and top with sour cream and green onions. Enjoy.

Print^[2]

Save^[3]

Three Bean and Beef Chili

Yield: 10

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1/2 red bell pepper, diced
2 tsp ground cumin
1 tsp chile powder
1/2 tsp oregano
1/2 lb extra-lean ground beef (90 percent lean)
1 (28oz) can of crushed tomatoes
2 cups beef broth
1 chipotle chile in adobo sauce, seeded and minced
1-2 tsp adobo sauce from the can of chipotles
Sea salt and freshly cracked pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can of chili beans in a zesty sauce

Directions:

Heat the oil in large Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the cumin, chili powder, oregano, and minced garlic then cook, stirring constantly, for 1 minute. Add the ground beef, breaking up the meat, until the meat is no longer pink. Stir in the tomatoes, beef broth, chipotle and adobo sauce, sea salt and freshly cracked pepper, to taste. Simmer, partially covered, stirring occasionally, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Taste and re-season if needed. Ladle into bowls and top with sour cream and green onions. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ellie Krieger

References

^{^} Ellie Krieger (www.foodnetwork.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Chicken Ropa Vieja

This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!

Cuban cuisine is a favorite of mine and Ropa Vieja, which translates as “old clothes” is a dish I love. It’s traditionally made with shredded skirt steak, and served over white rice and fried plantains.

I created this lighter version a few years ago using lean chicken breast instead, sometimes I even use boneless skinless thighs or a combination of both. I like to serve it with baked tostones^[1] (plantain chips) and a salad. Leftovers make a delicious burrito bowl (I love Chipotle!) served over brown Cilantro lime rice^[2], Southwestern black bean salad,^[3] lettuce and shredded cheese.

Chicken Ropa Vieja
gordon-ramsay-recipe.com
Servings: 6 • Size: 2/3 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 184.5 • Fat: 6 g • Carb: 6 g • Fiber: 1 g • Protein: 24.5 g • Sugar: 1.5 g
Sodium: 149 mg • Cholesterol: 61 mg
Ingredients:

For the Slow Cooker:

3 (22.5 oz) skinless boneless chicken breasts
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
2 bay leaves
kosher salt

To finish:

1 tbsp olive oil
2 cloves garlic
1 small onion, sliced long
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine (or chicken broth)
1/2 cup tomato sauce
1 tsp cumin
1/4 tsp garlic powder
1/2 tsp kosher salt, plus more to taste
black pepper to taste

Directions:
Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

References

^{^} baked tostones (www.gordon-ramsay-recipe.com)
^{^} Cilantro lime rice (www.gordon-ramsay-recipe.com)
^{^} Southwestern black bean salad, (www.gordon-ramsay-recipe.com)

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Cajun Chicken Ragu – An Old and Misspelled Mardi Gras Classic

Many years ago,
at a small neighborhood restaurant in San Francisco, a young cook got to do his
very first menu “special.” It featured pulled chicken, Cajun sausage, and
peppers stewed in a rich, spicy gravy; and was served over grilled French bread.

Not
sure what to call it, the inexperienced, but handsome cook described it as a,
“sort of Cajun ragout of chicken,” which made it on to the specials board as,
“Cajun Chicken Ragu.”

Yes, I was that
young cook, and the following recipe is pretty close to that historic dish.
While I did enjoy it over the grilled bread back in the day, a gravy this
awesome really deserves to be served over a big pile of rice. These are the
kind of things you learn as you mature. That, and make sure you spell out your
specials to the disinterested waiter writing the chalkboard.

Anyway, since I’m
not going to New Orleans for Mardi Gras (I’m allergic to feathers and drunk
tourists), I thought I’d dust off this old, personal favorite, which while not
totally authentic, certainly celebrates those fabulous Cajun/Creole flavors.

As I mentioned in
the video, this works with any kind of chicken, raw or cooked. As long as you
simmer the gravy to an appropriate thickness, and make sure your meats are fully
cooked, and heated through, you should be in bon shape. I hope you give this a
try soon. Enjoy!

Ingredients for 4
large portions of Cajun Chicken Ragu:

6 slices of
bacon, cut in 1/4-inch pieces

1 large onion,
diced

2 ribs celery,
diced

large pinch of
salt

1 green bell
pepper, diced

1 red bell
pepper, diced

3 cloves garlic,
minced

1 tbsp vegetable
oil

1/3 cup flour

1 tsp freshly
ground black pepper

1 tsp paprika

1/4 tsp cayenne
pepper, or to taste

1/2 tsp dried
oregano

3 cups cold
chicken broth

1 tsp
Worcestershire sauce

8 oz andouille
sausage, sliced

2 or 3 cups
pulled chicken meat

1/4 cup chopped
green onions, plus more to garnish

*check for salt
and seasoning, and adjust at the end!

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https://gordon-ramsay-recipe com/tag/cajun-chicken