Recipes tagged with « Chili »
Twisted Cincinnati Chili
A spiced ground beef sauce with a tangy kick, simmered low and slow. Used traditionally over noodles but flexible as a topping for rice or baked potatoes. Shifts classic Skyline chili by swapping apples cider vinegar for sherry vinegar and tomatoes for fire-roasted diced. Ground pork instead of beef adds deeper umami. Cinnamon and allspice add warmth while cayenne brings subtle heat. A bay leaf infused low simmer melds flavors, thickens, and sharpens edges. Ideal for those who want that classic chili tang with a slight smoky twist and a richer spice profile.
Slow Cooker Chicken Chili
Black beans swapped for pinto beans for earthier flavor. Added diced green chilies instead of rotel for freshness; smoked paprika replaces chipotle chili powder, lending a milder smoky note. Ground coriander joins cumin and onion powder, building complex spice layers. Cream cheese remains but softened and mixed earlier to avoid clumps. Onion cooked until translucent, buttery aroma released, adding savoriness. Chicken breasts halved for even cooking, shredded when tender. Slow cooking low and steady builds melded flavors. Salt measured carefully since ranch mix, broth contain sodium. Warm bread or tortillas for serving. Calorie count roughly 95 per cup, protein around 11g.
Twisted Quick Chili
A churned quick chili variant starting with browned ground pork and caramelized leeks. Tomato puree swaps diced tomatoes to deepen flavor. Black beans instead of kidney beans, lending a creamier body. Use smoked paprika and cumin alongside chili powder to layer smoky and earthy notes. Simmer longer to let aromas mingle and textures meld. Cheese topping optional but brings nutty creaminess to contrast spice. Practical, flexible, built for day-to-day hustles in the kitchen.
Hearty Chicken Chili Soup
Bold take on chicken taco soup with softened onions, garlic, and fresh serrano peppers for fire. Chicken poached under depth of hominy and smoky chipotle-infused broth. Shredded tender meat reintroduced for luscious texture contrast. Garnished with crushed baked tortilla chips, sharp cotija cheese, lime wedges, and fresh cilantro. Balanced heat with creamy hints from corn and beans. Salt well, taste often. Sturdier alternative to canned black beans—use fire-roasted. Wok or heavy pot recommended to trap steam and concentrate flavors.
Beer Chili Twist
Hearty chili, swapped pork for turkey, replaced white beans with black beans, added a pinch cinnamon. Slow simmer lets flavors meld into thick, saucy richness. A smoky aroma fills the kitchen, aroma sharpens as the beer hits the pan. The meat browns to deep caramel, spices toast releasing a warm earthiness. Subtle bitterness from beer balances the slight sweetness from cinnamon and cocoa powder. Serve over rice or crunchy nachos. Adaptable to what’s on hand. No heavy cream, no dairy. Gluten free naturally. Use ground turkey for lighter, black beans for richer bite. Cinnamon adds subtle warmth without being obvious.
Dual Meat Chili Pressure Cooked
Red beans soaked overnight, pork shoulder cubed and seared, lean ground beef browned with aromatics and spices. Tomatoes and stock combined, cooked under pressure for a rich, hearty chili. Uses cocoa powder and smoked paprika for depth, cumin for earthiness, and jalapeño with optional cayenne for heat. Adapted quantities and swapped chicken broth for vegetable stock, cumin replaced with coriander, adding chipotle pepper for smoky notes. Natural pressure release retains flavor, final seasoning adjustments recommended. Serve over rice, tortilla chips or baked potatoes. Nut free, dairy free, gluten free, egg free. Efficient layering of flavors, textures, and vibrant color with minimal hands-on time.