RSS

Tag Archives: chili

Chili over Cheesy Polenta

Chili over Polenta

I haven’t written a blog post since before I was pregnant which has now been almost 2 years.  I used to feel guilty for not writing then I realized I was not writing because I was out exploring the world, enjoying my family, and getting on with other things.  It might be another 2 years until  write the next one and that is ok.  I started this blog as a hobby and can see how it quickly became another responsibility.  Anywho, I have put things into perspective and I’m here now so that’s all that matters.

The hubby and I made it our summer goal to add some curb appeal to the outside of our house by adding shutters and painting a door.  So in true fashion, we were working on this until Labor Day Monday evening.  Nothing like putting it off until the last minute!

Look how great it turned out though.  I love the door so much.  It makes me happy every time I drive up now.

House (Before)House (After)

Since I knew I would be outside all day, I wanted something easy for dinner that would also be hearty enough to fill us up after a long work day.  I had a small amount of left over shredded beef from the day before and also wanted to be able to extend that as much as possible so what better way than to make chili.  Topping this quick chili over cheesy polenta completely amps up this dish and takes it to a whole new level.  My husband raved and kept asking for more, more, more.  I hope your family enjoys it as much as mine!

Erin

Chili over Cheesy Polenta

Serves: 4

Ingredients:

  • 1/2 pound stew meat
  • 1 can diced tomatoes in sauce
  • 1 green pepper, diced
  • 1/2 white onion, diced
  • 1 can S&W chili beans
  • 1 envelope McCormick chili seasoning
  • 4 cups skim milk
  • 1 cup instant grits
  • 2 cups extra-sharp cheddar, shredded
  • 2 Tbsp butter
  • salt and pepper to taste

Directions for Chili:

  1. Liberally season stew meat with salt and pepper and bring to room temperature.  Heat a heavy skillet over medium-high heat until almost smoking.  Add stew meat and sear until nicely browned on all sides.  Transfer meat to slow cooker.
  2. Add diced tomatoes, pepper, onion, chili beans, and chili seasoning to slow cooker.  Stir everything together and set to low for 6-8 hours or until stew meat shreds easily with a fork.

Directions for Cheesy Polenta:

  1. Slowly bring milk to a boil over medium-high heat in a large pot.  Stir the milk frequently so it doesn’t burn.
  2. Once milk is boiling, add grits in a steady stream while stirring vigorously.  Reduce heat to low and cover for 5 minutes.
  3. Remove lid from pot and add cheese in batches until fully incorporated and melted.
  4. Season with salt and pepper to taste.
  5. Add butter and stir until melted.
  6. Serve hot polenta in bowls and top with chili.
 
Leave a comment

Posted by on September 10, 2015 in Uncategorized

 

Tags: , , , ,

Crock Pot Chicken Taco Chili

Crockpot Chicken Taco Chili

Serves: 10
Serving Size: 1 1/4 cups

Prep Time: 15 minutes
Cook Time: 6.5-8.5 hours

Ingredients:

  • 1 onion, chopped
  • 1 (16oz) can S&W 50% reduced-sodium black beans
  • 1 (16oz) can S&W 50% reduced-sodium kidney beans
  • 1 (8oz) can tomato sauce
  • 10oz package frozen corn
  • 2 (14.5oz) cans fire-roasted diced tomatoes with chiles
  • 1 packet taco seasoning (30% reduced-sodium)
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 3 boneless skinless chicken breasts
  • 1/4 cup chopped cilantro, for garnish

Directions:

  1. Combine onion, beans, tomato sauce, corn, diced tomatoes, taco seasoning, cumin, and chili powder in a crock-pot and stir to combine.  Add chicken breasts.
  2. Cook on low for 6-8 hours until chicken is tender enough to shred with a fork and cooked thoroughly with no pink remaining.
  3. Remove chicken from crock-pot and shred.   Place back in slow cooker, stir to combine all ingredients, and allow to cook for another 30 minutes for flavors to combine.
  4. Serve in bowls with cilantro garnish.

 
Leave a comment

Posted by on November 2, 2012 in Beans, Crockpot, Entrees, Uncategorized

 

Tags: , , , , , ,

Roasted Poblano, Corn, and Black Bean Chili

Roasted Poblano, Corn, and Black Bean Chili

8-10 Servings

Ingredients:

  • 6 large poblano chiles
  • 1 pound ground beef
  • 1 (15oz) can S&W Black Beans, drained and rinsed
  • 2 large onions, chopped
  • 6 large garlic cloves, chopped
  • 2 Tbsp. dried oregano
  • 1 Tbsp. ground cumin, fresh ground
  • 3 cups reduced-sodium beef broth
  • 1 (14oz) can diced tomatoes in juice
  • 1 (15oz) can tomato sauce
  • 1 (15oz) can Butter Kernel Sweet Corn
  • 1 Tbsp. chili powder
  • 3 tsp. kosher salt
  • 0.5 tsp. cayenne
  • 1 cup cilantro, chopped
  • 4 Tbsp. masa

Garnish:

  • Cilantro
  • Red onion
  • Lime wedges
  • Sour cream

Directions:

  1.  Broil chiles until blistered on all sides (~5-6 minutes per side).  Place in an airtight container for 10 minutes (the chiles will continue to steam).  While wearing gloves, peel skin off and take seeds out of chiles.  Cut into ½ inch pieces and transfer to crockpot.
  2. Brown ground beef in skillet over medium heat with onions.  Drain and transfer to crockpot.
  3. Add remaining ingredients to crockpot, stir thoroughly, and cook on low for 2 hours.
  4. Garnish with sour cream, cilantro, and red onion.  Serve with lime wedges.

** Vegetarian chili can be made by adding an additional can of black beans in place of the ground beef.

 
Leave a comment

Posted by on December 13, 2011 in Crockpot, Soup, Uncategorized, Winter

 

Tags: , , ,

Meaty Chili with Pinto Beans and Roasted Anaheim Peppers

Meaty Chili with Pinto Beans and Roasted Anaheim Peppers

6-8 Servings

Ingredients:

  • 2 Tbsp. vegetable oil, divided
  • 1 pound ground beef
  • 1 pound beef stew meat
  • 1 medium onion, chopped
  • 7 cloves garlic, peeled and chopped
  • 3 Tbsp. ancho chili powder
  • 1½  tsp. cayenne pepper
  • 2 Tbsp. ground cumin, fresh ground
  • ½  tsp. ground allspice
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 tsp. dried oregano
  • 1½  tsp. kosher salt
  • 6oz dark beer such as Summit Winter Ale
  • 1 cup low-sodium beef broth
  • 1 (15oz) can tomato sauce
  • 1 (14oz) can diced tomatoes in juice
  • 1 Tbsp. tomato paste
  • 3 Tbsp. masa*
  • 1 (15oz) can S&W Pinto Beans, drained and rinsed
  • 1-3 Anaheim peppers (depending on how spicy you want the chili)
  • 1 Tbsp. dark brown sugar
  • 1.5 Tbsp. distilled white vinegar

Garnish:

  • Sharp cheddar
  • Red or green onion
  • Sour cream

Directions:

  1. Roast Anaheim peppers on baking sheet in oven at 450F for about 5-7 minutes until blistered.  Transfer peppers to airtight plastic container with lid (peppers will continue to steam) for 10 minutes.  Peel skins, remove seeds, and chop chilis.  Transfer to crockpot.
  2. Heat 1 Tbsp. oil, sprinkle 1 tsp. stew meat with salt, and brown over high heat in a heavy skillet.  Transfer with a slotted spoon to crockpot.  Add ground beef until browned, drain, and add to crockpot.
  3. Reduce heat to medium then add onions to skillet with remaining 1 Tbsp. oil until soft.  Stir in garlic, spices, remaining ½ tsp. salt, beer, and low-sodium broth.  Bring to a boil, scraping up brown bits, then transfer to crockpot.
  4. Add remaining ingredients to crockpot and stir well.
  5. Heat on low for ~5 hours or until stew meat can be cut with a fork.

.*  Masa is can be found in the Hispanic section of the supermarket
** Chili can be prepared one day in advance of cooking

 
Leave a comment

Posted by on December 13, 2011 in Crockpot, Soup, Uncategorized, Winter

 

Tags: , , , ,

Spicy Beef Chili with Smoky Kidney Beans

Spicy Beef Chili with Smoky Kidney Beans

6-8 Servings

Ingredients:

  • 2 medium onions, chopped
  • 2 carrots, sliced thin
  • ½ lb. sliced bacon, double-smoked
  • 1 pound ground beef
  • 1 Tbsp. minced garlic
  • ¼ cup chili powder
  • 1 Tbsp. ground cumin, fresh ground
  • 2 Tbsp. smoked paprika
  • 1 Tbsp. crumbled dried oregano
  • 2 tsp. dried hot red pepper flakes, to taste
  • 1 (15oz) can tomato sauce
  • 1¼ cups reduced-sodium beef broth
  • 3 Tbsp. apple cider vinegar
  • 1 (15oz) can S&W Kidney Beans, drained and rinsed
  • 2 green bell peppers
  • 1 Tbsp. semisweet chocolate
  • 2 Tbsp. finely chopped chipotle chiles in adobo, seeds removed
  • 2 Tbsp. lime juice
  • 4 Tbsp. light brown sugar

Garnish:

  • Parsley

Directions:

  1. Cook bacon until almost crisp over medium heat in a heavy skillet.  Add onions and carrots until soft. Add ground beef and cook until browned.  Drain and add to crockpot.
  2. Add remaining ingredients, mix, and cook on low heat for 2 hours.
  3. Garnish with fresh parsley.
 
Leave a comment

Posted by on December 13, 2011 in Crockpot, Soup, Uncategorized, Winter

 

Tags: , , ,

 
%d bloggers like this: