Pumpkin Chili

It's still al fresco dinner time in Texas, and I'm taking advantage of it. 

Checkerboard Chili

Miz Helen from Miz Helen's Country Cottage is having her annual Chili Cook-off.  I've decided to enter this fabulous chili recipe, which comes from a cookbook that some dear friends gave me in 1996, called With Heart and Soul Among Friends.  I've adapted this recipe to suit my tastes, and I hope you give it a try.

4 skinless, boneless chicken breasts halves, cut into 1" pieces

1 red pepper, chopped

1 onion, chopped

4 garlic cloves, minced

3 T. olive oil

2 T. chili powder

2 t. salt

1 t. ground cumin

1 t. ground coriander

2 (15 oz.) cans black beans, drained and rinsed

2 (15 oz.) cans white kidney (cannelini) beans, drained and rinsed

1 (28 oz.) can crushed tomatoes

1 can beer (or chicken broth)

Grated cheese to add at the end

Saute' chicken, red pepper, onion, and garlic in oil in a soup pot about 5 minutes or until chicken is just cooked.  Add chili powder, salt, cumin and coriander; cook 3 minutes.  Stir in beans, tomatoes and beer (or chicken broth).  Bring to a boil.  Simmer 45 minutes, uncovered, stirring frequently.  Reduce heat to lowest setting.  Stir in about 1 cup of shredded cheese at the end, or if preferred, garnish with the grated cheese.

Make sure to serve some cornbread  with your chili.  You can find my favorite recipe  here.  

Wouldn't you love a bowl of this Checkerboard Chili?  I'll save some for you!

 Make sure you visit the Chili Cook Off and tell Miz Helen "hi" from me!

I am sharing this with:

The Texas Star Chili Cook Off

Make It Pretty Monday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Creative Ways

Three Bean Chili

Miz Helen from Miz Helen's Country Cottage is having her annual chili cook-off.  I've decided to make a 3-Bean Chili for my entry.  I hope you try it!  it's spicy and oh-so good. Be sure to check out all the great recipes to choose your favorite one at The Texas Star Chili Cook Off 2013.  

Ingredients:

1 T. olive oil
1 onion, diced
1 red bell pepper, diced
1 T. ground cumin
1 lb. ground beef
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle in adobo sauce, minced (add more for extra heat)
2 t. adobo sauce from the can of chipotles
1/2 t. dried oregano
salt and pepper to taste
1 (15.5- ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed

Directions:

Heat the oil in dutch oven over medium heat.  Add the onion and bell pepper, cover and cook, stirring occasionally until the vegetables are soft.  Add the cumin and cook, stirring, for 1 minute.  Add the ground beef, raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.  Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.  Simmer partially covered, stirring from time to time, for 30 minutes.  Stir in the beans and cook, partially covered, 20 minutes longer.  Season to taste with  additional salt and pepper.

If desired, top with shredded cheese, sour cream and avocado and enjoy!

I am sharing this with:

Texas Star Chili Cook Off 2013
Foodie Friday
Weekend Potlcuk
Make It Pretty Monday
HOME
Tips, Tutorials and Tidbits
Share Your Cup