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This time of year brings on the need for comfort food and warmth.
Here comes the cold.......
Some of the things we like that are not overly calorie laden. We love Chili. We love to make double or even triple batches so we have them in the freezer for those cold winter nights. Forget to take something out or need something quick? With Chili we can use them for so many things, burgers, chili mac, hot dogs, my favorite is over baked potatoes. Left overs for lunch.
Basic Chili
This is one batch and serves 6 to 8
1 LB 93% Ground beef
2 cans salt free kidney beans drained and rinsed
2 cans diced tomatoes
1 package chili seasoning (you choose your heat)
2 peppers diced (red, green, yellow or orange)
2 large onions diced
1 T canola oil.
2 cloves garlic minced
(You can remove the ground beef and add black, white kidney or northern beans and this will be vegetarian)
2 to 4 cups of water depending on how thick you like chili. I want my spoon to stand up in it so I use 2.
In a large sauce pan
Soften onion and garlic with oil over low heat. About 5 minutes add peppers and cook 5 more. Add Ground beef brown
add seasoning mix cook for 5 minutes then add tomatoes and beans and water. Cook over low heat for 20 to 30 minutes or longer checking to see if you need more water.
So good. Enjoy
Serve with cornbread, sour cream, cheese, green onions and Tabasco
Slow Cooker Pork and Hominy Chili
1 1/2 lbs lean pork cut into 1 in pieces (i buy it cut up)
2 15 OZ cans of hominy drained and rinsed
2 cups low sodium chicken broth
1 large onion diced
2 poblano chili peppers seeded and chopped
1 16 oz jar salsa verde
1/2 bunch of cilantro roughly chopped
juice of one lime
10~ 6 inch corn tortillas
Toss pork and hominy in chicken broth, salsa verde, onions, poblanos, and cilantro in a 6 quart slow cooker. Tear 2 tortillas into small pieces add to slow cooker and toss. Cover cook on low for 7 to 8 hours.
Top with lime juice before serving
Warm tortillas serve with sour cream, cheese, avocado and shredded lettuce.
White Chicken Chili 6 servings
1 TB olive oil
1 1/2 cups chopped onions
2 t ground cumin
2 t chili powder
1 14 oz can low sodium chicken broth
2 15.8 oz Great Northern beans drained and rinsed
2 cups cooked chopped chicken breast
1/4 t pepper
juice of 1/2 a lime and cut the remainder in slices for garnish
Heat oil in Dutch oven over medium high heat. Add onion sauté 4 minutes until tender. Stir in cumin and chili powder sauté 1 minute. Stir in Chicken Broth and 1 cup beans.
Mash remaining beans with potato masher or (I put them in food processor) Add to soup. Stir in pepper. Bring to boil stir in chicken. Cook until heated. Stir in lime juice and divide into 4 bowls. Garnish with lime wedges, sour cream and cilantro. Serve with tortillas or corn chips.
These are just a few of our favorites I love to share.
Live a Life you Love ❤️
Coach Paris
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