Back To The Well

So sorry. I know I just recently blogged about Bob's Red Mill 13 Bean Soup Mix but I must share the yummy chili I made on Super Bowl Sunday with this same product.  Following the recipe on the back of the bag, it was just about the most perfect bowl of chili to be had. 

Personally I had previously been of the chili con carne made with chunks of beef school. After making this though, I have been converted to the ground beef method.  I did make a few tweeks to the recipe such as adding ground cumin and cayenne pepper and increasing the amount of chili powder called for.  I also added one can of fire roasted diced tomatoes in place of one can of tomato sauce.  Below is the recipe with my adjustments.  It's a fine all around bowl of chili!

13 Bean Chili

1 1/4 cups Bob's Red Mill 13 Bean Soup Mix
1 lb. ground beef
1 chopped medium onion
2 cloves chopped garlic
1 8 oz. can tomato sauce
1 8 oz. can fire roasted diced tomatoes
2 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper (more or less to taste)
1 tsp salt
1/2 tsp ground pepper

Soak the beans overnight in cold water.  Drain and cover with water and simmer until tender (about 3 hours). 

Brown ground beef and drain off fat.

In a large pan add all of the ingredients together and simmer for 1 1/2 hours.  Garnish with chopped onions, shredded cheese, sour cream.  Makes 4-5 servings.

White Chicken Chili

It's really been too hot these days for chili but I was called upon to make a meal that could be frozen for a co-worker whose husband was in a very serious motorcycle accident. I think soups, stews and chili are always perfect for the freezer as you can make big batches and then freeze them in smaller portions, which is just what I did.

This white chicken chili recipe has been a standard of mine for many years. I certainly like regular chili con carne, but this seems somewhat more sophisticated and perhaps a little easier for a sick person to digest. It is not really spicy, though one can alter the amount of cayenne and take it over the top. Because of all the ingredients it takes and because I was in a hurry to get it made, I don't have any pictures of the ingrediants or the prepping of this meal. It really is easy though despite the long recipe. Give it a try for a change of chili pace.

White Chicken Chili

2 whole chicken breasts, cooked, deboned, skinned and cut up into cubes (I always roast my chicken breasts at 375 degress for 30-40 minutes for more flavor)

2 cups chicken broth

1 Tbsp oil

1 large onion, diced

2 clove garlic, minced

1 cup dry white wine

3 cans (15 oz) white canneloni beans, drained and rinsed well

1/4 cup lime juice

1 4 oz. can diced green chilies

1/4 cup minced cilantro

1 tsp dried oregano leaves

1 tsp ground cumin

1/8 tsp cayenne powder (or more to taste)

1/4 tsp ground cinnamon

Condiments

1 cup shredded jack, colby or cheddar cheese

lime wedges

chopped cilantro

sour cream

fried tortilla strips

chopped tomatoes

Heat oil in large pot. Add onions and saute until slightly browned. Add garlic and cook for 1 minute. Add chicken broth, wine, beans, lime juice, chilies and the spices. Bring to boil over high heat. Lower heat, cover and simmer for 15-20 minutes. Stir in cooked chicken and heat through. Taste and season with salt and pepper to your liking. Serve with condiments of your choice.

Chili Con Carne-Pike Place Market Style

I was so sad to discover my favorite chili restaurant was no longer open in Seattle's Pike Place Market when we went for a visit a couple months ago. It was a little tiny shop in the bowels of the market where the feisty owner (he was never very friendly) would ladle out his multiple chili concoctions to us, his lucky patrons. I don't even remember the name of the place but I have such fond memories of wandering around the market doing my shopping on cold, rainy Saturdays and I would either have a lunch of a bowl of chili or go to my other favorite place for a bowl of piping hot wonton soup at the Vietnamese counter restaurant.

Here is my attempt at a meaty, warm, spicy, but not fiery hot chili con carne which I serve over little seashell pasta, topped with sharp cheddar cheese and a dollop of sour cream. This is how I always use to eat it at the restaurant after saying "no thank you" to onions when always asked and getting a scowl from the owner. I'm telling you, he was crabby but boy could he make good chili!Chili Con Carne (This recipe is for 4 servings when combined with pasta)

2 Tbsp olive oil

1 small chopped onion

3 cloves minced garlic

1/2 tsp salt

2 Tbsp California style chili powder (I buy mine in the Hispanic section of my grocery store)

1 1/2 tsp ground cumin

1 1/2 tsp dried oregano

1/2 tsp black pepper

1 1/2 lb chuck roast, cut into 1 inch cubes

1 can beef broth

1 can drained whole tomatoes, cut into quarters

1 can drained and rinsed pinto beans

3/4 cup dark beer

small seashell pasta, cooked

garnishes of choice (grated cheddar cheese, sour cream, green or white chopped onions)

Saute onions and garlic until soft. Add beef cubes and cook until meat loses it's pink color. Add all of the spices and cook 5 minutes. Add beer, broth, tomatoes and beans. Simmer, partially covered for 2 hours, stirring occasionally. Add more liquid (beer or broth) if chili becomes too thick. Serve over pasta.