By Sherrie Norris
We’re heading toward Spring, but the month of March is always a game- player. A few days of sunshine, followed by thunder, lightning and rain, with snow, ice and ferocious winds close behind, is nothing new. For us folks who have lived in these mountains for more than a little while, we know that this last month of winter is always fickle. We’ve learned to expect the unexpected, regardless of the forecast. And recently, we’ve come to be on guard whatever the weather.
Sitting at my desk on this cold, blustery morning, I can hear the wind and I can see the snow twirling around in its midst, as well as the sun trying to peep through the dark clouds.
Even before I cleared away our brunch munching, I was already contemplating a pot of savory chili simmering on the stove through the afternoon. What a perfect way to fend off the outside chill.
My typical ground beef and bean concoction, with added tomatoes, onions, green peppers, and a lovin’ spoonful of secret spices added in for good measure, always hits the spot. But, I also love variations. And especially chicken chili. So, I began digging through my files and have come up with a few recipes that I hope will get us over the hump. Chili, cornbread and the trimmings. Yum. Yum.
And next week, we’ll be cookin’ green. Can you believe that St. Patrick’s Day is just around the corner?
Crockpot Chicken Chili
1 lb. pound skinless, boneless chicken breast, cubed
1 med. onion, chopped
3 garlic cloves, minced
1 Tbsp. Extra Virgin olive oil
1 ½ cups chicken broth or water
1 (15 oz.) can cannellini bean, drained
1 (15 oz.) can garbanzo beans, drained
1 (11 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chilies
1 cube chicken bouillon
1 tsp. ground cumin
Pinch cayenne pepper
Taco seasoning
In a large skillet, sauté chicken, onion and garlic in olive oil until onion is translucent, but not brown.
To crockpot, add chicken and remaining ingredients. Cover and cook on low setting for 6 to 8 hours, or until chicken is cooked and tender.
Note: Left-over chicken may be used. Just add cooked meat with other ingredients to crockpot and cook on low 3 to 4 hours.
Black Bean Chili
1 lb. lean ground beef
1 large onion, diced
3 cloves garlic, minced
2 (15 oz. ea.) cans black beans
1 can Ro-Tel tomato and pepper mixture
1 (15 oz.) can corn, drained
1 Tbsp. chili powder (or to taste)
1 Tbsp. cumin
½ tsp. black pepper
Preheat a deep skillet over medium-high heat. Brown beef, drain.
Add onion and garlic; sauté until soft, about 5 minutes. Add beans (undrained), tomato purée, corn and seasonings. Bring to a boil, cover and lower heat; simmer gently until thoroughly heated.
Family-Size Chili
4 Tbsp. cooking oil of choice
2 lg. onions, chopped
1 lg. green pepper, chopped
4 lg. garlic cloves, minced
3 lbs. ground beef
2 lbs. bulk pork sausage
2 (15 oz.) cans whole tomatoes
2 small cans tomato paste
6 Tbsp. chili powder
3 tsp. cumin
1 Tbsp. oregano
2 tsp. salt
2 tsp. sugar
2 Tbsp. unsweetened cocoa powder
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can pinto beans, drained
2 (15 oz.) cans baked beans
In a large heavy saucepan, heat oil. Saute onion and garlic until soft, but not brown. Add beef and sausage. Cook until brown; drain off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture with remaining ingredients. Simmer for at least an hour, stirring often.
May need to add a little water or more tomato juice.
Vegetarian Chili
3 Tbsp. olive oil
2 lg. onions, coarsely chopped
2 green peppers, chopped
2 lg. carrots, chopped
4 lg. cloves garlic, finely chopped
1 med. zucchini, diced
1 (4 oz.) can mild or med. green chilies
3 (14 oz.) cans stewed tomatoes
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
½ tsp. salt
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. ground coriander
½ tsp. dried oregano
½ tsp. dried marjoram
¼ tsp. cinnamon
Heat oil in heavy pot. Saute onions, add garlic, chilies, green peppers, and carrots; saute another 3-5 minutes. Add canned tomatoes with juices and seasonings; cook 25 minutes, stirring frequently. Add beans and zucchini; season to taste. Cook 10 more minutes and serve.
Savory Cornbread With A Kick
1 can creamed corn
1 cup Bisquick
½ cup milk
1 egg
2 Tbsp. sugar
2 Tbs. melted butter
1 (4 oz.) can green chilies
8 oz. shredded Pepper Jack cheese
Preheat oven to 400°F. Mix all ingredients together in large bowl. Pour mixture into greased square pan or into greased muffin cups.
Bake for 20 minutes or until top is golden brown.