Chili

Chili – cook off contest

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So I signed up for another local cook off contest. This one was a chili cook off and my family loves the chili I make so why not! However there were 6 surprise ingredients (see above) that I had to incorporate into my chili recipe or come up with a new one. If you want to make this chili without the secret ingredients, you will not be disappointed. 

IMG_4808.JPGWhen I picked up my “secret” ingredients I thought it was so funny that black garlic was one of the ingredients. This is my second contest ever and both had black garlic in the basket. Luckily my daughter first introduced me to black garlic a couple of years ago. My son, who also competed in the last cooking contest found out that he does not like the taste of black garlic. He tossed one of his sauces he came up with because he hated the taste. After he tossed it he wondered if it was just him. Guess we’ll never know!
IMG_4805.JPGA little information on black garlic for those who haven’t seen or used it. It is made when regular heads of garlic are aged under specialized conditions until the cloves turn inky black and develop a sticky date-like texture and the taste is sweet, earthy, minus the heat. You can use the cloves as you would roasted garlic: Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting. If you google it, you will probably see a lot of recipes for black garlic butter; which is what I made for my last contest. That won’t work this time. I will be adding the black garlic as well as regular garlic to my chili.

Chili
Serves 12
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 1 pound ground beef
  2. 1 pound sweet Italian sausage
  3. 2 medium onions, diced
  4. 1 green pepper, diced
  5. 2 cups chopped celery
  6. 2 28 ounce cans diced tomatoes
  7. 2 cans rotel
  8. 2 cans pinto beans, drained and rinsed
  9. 2 cans red kidney beans, drained and rinsed
  10. 2 cans black beans, drained and rinsed
  11. 1 large can bush's original baked beans (optional)
  12. 1 medium bulb black garlic, peeled (1 of 6 secret ingredients)
  13. 6 cloves garlic, peeled and minced
  14. 1/2 cup Moroccan tomato onion relish (2 of 6 secret ingredients)
  15. 1 teaspoon cherry wood smoked white Himalayan sea salt (3 of 6 secret ingredients)
  16. 1/4 cup no salt Contoocook chili powder (4 of 6 secret ingredients)
  17. 2 tablespoons Madagascar black peppercorn infused olive oil (5 of 6 secret ingredients)
  18. 2 tablespoons dark chocolate balsamic vinegar (6 of 6 secret ingredients)
  19. 2 tablespoons Kosher salt
Instructions
  1. In a large stock pot brown hamburger and sausage, drain and remove and set aside.
  2. Add olive oil to stock pot, saute onions, celery, green pepper till soft 4-6 minutes. add both garlics and continue sauteing for another minute. add the chili powder, and both salts.
  3. Add diced tomatoes and the rotel along with the Moroccan tomato onion relish
  4. Add the beans and the browned beef. partially cover and let it simmer for 4 hours
  5. Add the balsamic vinegar and taste for seasoning add salt as needed
  6. serve with shredded cheddar cheese and sour cream
Cooking at Clark Towers https://cookingatclarktowers.com/

I started writing this the other day, today is Saturday and the contest was earlier today. My Chili; this chili recipe listed came in 2nd. There were six contestants and everyone of them tasted completely different; all were really good but totally different even though all of us had to incorporate those six ingredients. I had a great time and met some great people. I especially enjoyed getting to know my tablemate. I feel bad that they La La Land her. They mistakenly said she came in 2nd place then said that it was actually me.
My tablemate and I speak the same language when it comes to food; I think our paths will cross again; at least I hope so!

Turkey Chili crockpot/slow cooker

How many parties have you hosted or attended? How many guests do you have staying with you? Who has plans to ring in the new year? So many things to do, so little time!

I hope you all have a wonderful holiday however you celebrate!

IMG_3745.JPGThis time of year is always crazy busy and it’s like we are all racing to make sure we fit everything in we possibly can. Oh and let’s also throw in 2 birthdays and an anniversary all within 6 weeks. Needless to say I have already declared January a sugar free zone at the office. And I am threatening to follow suit at home. There will be a rebellion for sure.
IMG_3742.JPGWe had an awesome Christmas party last week I have no idea how many people were here but at one point in the night I walked outside and counted around 24 cars, that’s a lot of people and I think this one had the most people singing along, it was glorious!
IMG_3743.JPGWe were 11 for overnight and 13 for breakfast with that many people there is no way to not be organized and part of my organization is to have something in the crockpot all day just in case anyone needs a little something to snack on and want to help themselves.
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Turkey Chili
1.25 lbs. lean ground turkey or lean ground beef
1 small white onion diced
1 29 oz. can tomato sauce
1 15 oz. can black beans rinsed and drained
1 15 oz. can kidney beans rinsed and drained
1 14.5 oz. can diced tomatoes
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
salt & pepper to taste

In a large pan over medium-high heat. Add diced onion to the pan and cook for 1-2 minutes. Add the ground turkey and cook until it is browned, breaking it up as you cook it. Add the spices to the pan, the heat in the pan helps the spices come alive.

Add the cooked turkey and onions to the crockpot and then all the other ingredients, stir well to combine.

Cover with lid and cook on high for 3 hours or low for 6-7 hours.

Quick and Easy Turkey Chili

There is nothing really too exciting about ground turkey; It doesn’t have a lot of flavor, once cooked it isn’t pleasing to the eye but the health benefits mean it has become a staple in my home and I need to figure out how to use it.

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I traded the red kidney beans for a can of black soybeans to lower the carbs a little in mine

I recall my mother trying to pass off ground turkey in her “ground beef“ shepherd’s pie when I was a either a picky teenager or young adult I can’t remember how old I was – I’m sure she’ll chime in here if she reads this.  I remember it NOT tasting or looking like her “normal pie”. I am fairly certain I didn’t finish my plate that night.

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My husband was a little take a back by the look of the kale at first but really liked the chili 

While I am not AS picky as I used to be, I have come to appreciate that there are ways to cook and eat a little more healthy and NOT lose flavor or eye appeal. I don’t know about you but I know I get excited to eat when my plate looks and smells delicious!

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The spices helped liven up the color of the turkey

In this recipe towards the end of the browning of the turkey I added the spices to the pot so to help “color” the ground turkey it changed it from drab to fab.
IMG_2601.JPGIngredients

2 tablespoons olive oil
1 pound ground turkey
1 yellow onion, diced
1 red bell pepper, diced
2 Tablespoons chili powder
2 teaspoons chipotle powder – I used 1 leftover chipotle pepper from my fridge chopped
2 teaspoons cumin
1 Tablespoon fresh thyme, finely chopped
2 cups water
1 – 28 ounce can crushed tomatoes
1 – 15 ounce can black beans, drained and rinsed
1 – 15 ounce can red kidney beans, drained and rinsed – I used black soybeans instead
2 cups kale, ribs removed, thinly sliced
Kosher salt and Freshly cracked black pepper

Directions

In a heavy bottom pan over medium high heat. Add the olive oil and the turkey to the pot breaking up the turkey into small pieces. Season with salt, cook till browned, push turkey to the side of the pan and add the chili powder, cumin and chipotle into a little of the olive oil, add another tablespoon if needed. Finish cooking the turkey while working in the spices.

Add the onions and pepper season with salt and pepper. Cooking till they are soft and the onions translucent.  Deglaze the pan with the water scraping up any browned bits from the bottom of the pan. Add the tomatoes, beans and bring to a boil. Reduce to a simmer for about 20 minutes or until the chili thickens a bit.

Stir in the kale and season with salt and pepper, cook for another 5-7 minutes.

Approx Macros = 2 cups per serving – recipe feeds 4
717 Calories – 39g Fat – 41g Carbs – 57g Protein
Recipe: Clinton Kelly on the Chew

Chocolate stout chili

Just the name of the recipe intrigued me.  I have never cooked with chocolate; baked, eaten and eaten even more chocolate but never cooked with it. And to be perfectly honest I still really haven’t.
IMG_5711I didn’t want to run out to the store so I used a beer we had in the fridge that I thought most identified with what they were looking for in the recipe I was trying. This recipe also piqued my interest because I have never made a chili without beans. When I mentioned this to the fam they were all curious as well.
IMG_5713The taste of this chili is deep with flavors and to be perfectly honest a little too spicy for my taste buds but I loved how it went together and the flavors were excellent so I will be making this again, just going to lay off a little on the chipotle in adobo sauce. That little tiny can packs a wallop of heat let me tell you.
IMG_5701I’ll give you the recipe how I made it and you decide how hot you want it!

Ingredients

1 ½ tablespoon ground cumin
1 ½ tablespoon kosher salt
1 tablespoon ancho chili powder
2 ½ teaspoon dried oregano
½ teaspoon cinnamon
3 pounds beef chuck cut into ½ inch pieces
1 28 ounce can crushed tomatoes and their juice
1 6 ounce can tomato paste
1 chipotle plus 2 teaspoon adobo sauce from the can
2 tablespoon packed brown sugar
½ teaspoon coffee extract – I just used coffee
Olive Oil as needed
1 large yellow onion diced
1 ½ tablespoon garlic chopped or minced
12 ounce chocolate stout

Directions
In a large bowl combined the cumin, salt, chili powder, oregano and cinnamon.
Add the beef and coat the meat with the spice mixture. Let the meat sit out for about 30 minutes.
IMG_5706In your blender combine the tomatoes, paste, chipotle in adobo, sugar, coffee and a teaspoon of salt. Puree scraping down the sides as needed.
In a dutch oven or heavy-duty oit heat the oil; once hot add the beef in batches. Brown the beef on all sides transfer the meat to a bowl or plate and continue the process until all the beef is browned.
IMG_5716Lower the heat to medium and add the onion cooking till soft and translucent scraping up any browned bits left in the pot. Add the garlic stirring for about 30 seconds and then add the beef to the pot. Stir in the blender mixture along with the beer. Bring to a boil and reduce to low and simmer with the cover slightly ajar for about 3 hours.

You can eat it right away or wait a day or two for the flavors to get even better.
Enjoy with grated cheese, sour cream, not hot enough add some pickled jalapenos.


Another wonderful recipe from Fine Cooking

Ground Turkey Chili

I believe I mentioned a few weeks ago trying to pay a little more attention to what I was eating. Well it has been a pretty slow process for me. I refuse to eat something healthy that I can’t stand the taste of just because it’s healthier. In the same breath I have definitely gone the other way and also refuse to waste calories on something that isn’t worth it.  I’ve spit out gum, candy and baked goods  and deemed them not calorie worthy.
IMG_5419So this last week I bought extra lean ground turkey and some ground chicken with absolutely no idea what to do with them, but I knew they were better for me than my lovely Ribeye that I cooked last week wink wink.
IMG_5412So I set myself a task of turning 94% lean ground turkey into something delicious. Or at the very least something I could eat and not throw away. It was surprisingly easy; a few pantry items and some spices I made a wonderful Ground Turkey Chili. I had intended to take one of the cans of beans and smash them to thicken the stew but I forgot and just added it but the next time I might, just to make it a little thicker, though totally not necessary.
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Ground Turkey Chili
1 lb ground turkey
Swirl or two extra virgin olive oil
1 10 oz can rotel
1 15.8 oz great northern beans
1 16 oz can pinto beans
1 15 oz can white hominy
1 32 oz low sodium chicken broth – or homemade
1 large onion diced
3 cloves garlic, chopped
3 small bulbs shallots diced
1 medium green pepper seeded & chopped – I added this because I needed to use it up
1 teaspoon cumin
1 tablespoon Kosher salt
1 teaspoon black pepper
Handful fresh spinach leaves – I added this also to use it up
3-4 drops of sriracha hot chili sauce – to taste
IMG_5415It’s best to take everything out and put it on the counter and chop all the vegetables.
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In a dutch oven or your favorite soup pot. Swirl a little oil in the bottom, add the onions, garlic, green pepper and shallots, sweat for a couple of minutes, add the turkey and brown. Add cumin, salt and pepper then the beans and hominy. Cover with broth and toss in a handful of the spinach. Finish off with some sriracha and taste for salt.

Tastes even better the next day; according to my husband!
IMG_5414I am going to try to start including this information with my recipes; I will do my best but forgive me if they all don’t include it

Serving size: 1 cup
Makes: approx. 12 cups
Calories: 206.53
Fat: 3.56 g
Carbs: 31.78 g
Protein: 13.77 g

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Crockpot Chicken Chili

The holiday season is upon us; which is quite apparent if you have ventured into pretty much ANY store. Just this last weekend there was Christmas music playing at my local craft store while I was picking up stuff for my Thanksgiving table centerpiece. Let the games begin!
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And just because you have a huge list of things to get done on the weekends doesn’t mean you can’t take a few simple ingredients; that you might already have on hand; throw it all in your slow cooker and have a warm satisfying meal at the end of the day. And probably a lunch during the week.

img_4700The last few weekends I have been spending a few hours in the kitchen preparing meals for the coming weeks lunch and or dinner. Make a roast for Sunday dinner and then a soup/stew for the following week. It’s like a win win. You are already chopping veggies, making a mess; or at least that is in my case. I swear I use pretty much every pot, pan and cutting board I own when I get going.
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Ingredients
Boneless skinless chicken breast
1 onion diced
2 cloves of garlic
2 cans of beans – great northern, navy pea beans, black beans Or any combination
1 can hominy
1 envelope taco seasoning
1 can chopped green chilis
1 can Rotel
1 can cream of chicken soup
Chicken broth

Directions
Place chicken in the bottom of the slow cooker
saute onions and garlic till they are soft
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Top with beans
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In a medium bowl combine taco seasoning, chilis, Rotel, soup and broth. Pour over beans
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Cover and cook on low for 8-10 hours
Before serving shred chicken to your liking.
Top with shredded cheese, sour cream and chives or green onions.