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.