Posts Tagged ‘chili’

by Sarah Steimer

Chili verde with chicken

This bleak-looking chili has some pretty wild and wonderful flavors, and plenty of protein (so much so that you could easily omit the chicken for a vegetarian version). I loved the warm spiciness of this dish that doesn’t at all overwhelm.


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by Sarah Steimer

Chipotle-pumpkin chili

Are pumpkin flavors just for fall time? Absolutely not. It is a winter squash, after all. Pumpkin is chock full of vitamin A, which helps maintain your immune system while your entire office or family is sick.


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by Caitlin Saniga | photo by Joel Hawksley

Chili-spiced pecans with orange and cranberry

My only ingredient tweak to this recipe was adding a bit of cayenne to turn up the heat on these salty-sweet pecans. I loved how orange-y these tasted.


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by Sarah Steimer

This was, hands down, the best chili I've ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, "This is the best ever," with my mouth full.

This was, hands down, the best chili I’ve ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, “This is the best ever,” with my mouth full.

  • 1 1/2 pounds pork shoulder
  • 4 cloves garlic – roughly chop 2 cloves and mince the other two
  • 2 teaspoons cumin, divided
  • 3 teaspoons red pepper flakes, divided
  • 2 teaspoons chili powder, divided
  • salt and pepper
  • 1/2 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 can black beans
  • 1 can fire-roasted crushed tomatoes

Heat a lightly greased pan over medium heat. Brown the piece of pork on each side and remove from the pan.

Place the pork shoulder in a slow cooker, along with the pan dripping, and add enough water to come about halfway up the pork. Add the two chopped cloves of garlic, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon chili powder, and a pinch of salt and pepper. Cover and cook on high for about 3-4 hours, or until the meal falls apart easily when pierced with a fork.

In the meantime, heat the olive oil in a pan over medium heat. Add the onion and remaining two cloves garlic to the pan and sauté until translucent, only about 3-5 minutes.

When the meat is ready, remove from the slow cooker and let cool long enough to touch. Discard any large pieces of fat. Cut the meat into bite-sized pieces, cutting against the grain rather than pulling apart with forks. This helps to keep the meat more tender.

Drain the liquid from the slow cooker, keeping about 1/2 cup in the pot. Return the pork to the slow cooker, along with the sautéed onions and garlic, squash, black beans, tomatoes, and the rest of the seasonings.

Cook the chili on high for about 1 hour, or until the sweet potato is soft enough to mash with a fork.

Serve immediately topped with tortilla chips or cheese.

Makes about four servings.

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by Sarah Steimer

I served the chicken over a tossed salad of carrots, green onion, cucumber, cilantro and spinach.

For the chicken:

  • 2 stalks lemongrass, peeled and chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • 1 birds eye chili, seeded and chopped OR I used a combination of jalapeños and crushed red pepper
  • 1 tablespoon sugar

    The few things that fit on my little Chicago patio: A table, grill, herbs and beer.

  • 1/2 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 pound chicken breast, cut into cubes

Place the chicken in a glass or tin pan. Whisk together all other ingredients and pour over the chicken, stirring to coat. Refrigerate for at least one hour.

When ready, skewer the chicken. Grill over medium heat for about 5-8 minutes on each side or until grill marks appear and the chicken is cooked through.

Vietnamese dipping sauce:

  • 1 clove garlic, minced
  • 1 birds eye chili, chopped OR about 1 tablespoon or so crushed red pepper
  • 1/2 cup warm water
  • 1/4 cup fish sauce
  • 1 teaspoon rice vinegar
  • juice from 1 lime
  • 1 tablespoon sugar

I had a few leftover stalks of lemongrass from my Thai lemongrass iced tea and went searching for recipes – this guy won, hands down.

Whisk together all ingredients. Use as a dipping sauce or salad dressing with the chicken.

Recipe adapted from: Closet Cooking

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by Sarah Steimer

I used some of the last of my winter fingerling potatoes in this chili. You can use a regular potato instead, but I like the pink tint some of my Red Thumb fingerlings added.

  • 1/2cup onion, chopped
  • 1 15-ounce can navy or great northern beans, rinsed and drained
  • 1 potato, diced OR a large handful of fingerling potatoes, diced
  • 1/2 cup canned artichoke hearts, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 cup vegetable broth
  • 2 tablespoons lime juice

Heat a couple of tablespoons of olive oil a medium pot or Dutch oven. Add onions and cook until softened.

Add the beans, potatoes, artichoke hearts, garlic, oregano, cumin, chipotle pepper and lime juice. Add the vegetable broth and bring to a boil. Reduce the heat and let the chili simmer for 15-20 minutes, or until the potatoes have cooked through.

Makes about two servings.

Recipe adapted from: The Mosaic Kitchen

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by Sarah Steimer

The original recipe didn't call for any beans. Whaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaat.

  • 3 pounds tomatillos; husks removed, washed and cut into quarters
  • 2 pounds ground beef (or pork shoulder cut into pieces – whatever you’d like)
  • 1 large white onion, diced
  • 2 poblano peppers, diced
  • 3 jalapenos, diced
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons dried or fresh cilantro
  • 2 cans chickpeas, drained and rinsed
  • salt and pepper

In a food processor or blender, puree the tomatillos until smooth.

In a medium skillet, cook the ground meat and drain. Add onions to the pan and saute until translucent. Add the meat and onions to a slow cooker, along with the peppers, cumin, garlic, cilantro and chickpeas.

Cook on low for about 2 hours. Serve with tortilla chips and a dollop of plain yogurt (taste the same as sour cream, I swear)

Serves 6. I cut mine in half and we still were eating it for a few days.

Recipe adapted from: Everyday Food

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