Chicken with Black Bean Chipotle Chili and Rice

Chicken with Black Bean Chipotle Chili and Rice

This is one of my son's preferred comfort food meals. There are no worries about throwing out leftovers with this delicious dinner, the resident teenage appetites have even been known to warm this up for breakfast the next morning.

When serving both meat eaters and vegetarians for dinner, this is also a very useful dish because the chili is essentially vegetarian anyway and except for the last of the cooking time it does not come into contact with the roasted chicken pieces. It's therefore very easy to separate as many servings of the chili as necessary before pouring the remainder over the chicken for the meat eaters. Recipes like this make it so simple to navigate such different dietary restrictions... and deliciously so too.

Chicken with Black Bean Chipotle Chili and Rice

Recipe by Barry C. Parsons

Simply roasted chicken pieces simmered in spicy black bean chipotle chili and served over plain rice. A great comfort food meal.

Prep time: Approximately 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 1/2 hours
Yield: 6 servings
Ingredients

• One whole, 3 lb chicken, cut in individual pieces
• salt and pepper to season
• Aprox. 1 tbsp chili powder to season the chicken
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 medium red onion, finely diced
• 1 cup tomato sauce
• 4 cups canned diced tomatoes
• 1 red bell pepper, diced
• 1 cup frozen sweet corn
• 1 large can black beans, rinsed
• 1 tbsp cumin
• 2 tbsp chili powder
• 3 tbsp molasses or 4 tbsp brown sugar
• 2 tsp gground chipotle powder (or more to taste)
• 1/2 tsp ground black pepper
• 1 tsp salt

Cooking Directions

1. Preheat the oven to 375 degrees F.
2. Season the chicken pieces with sat and pepper and sprinkle with chili powder.
3. Roast for 45 minutes on a baking sheet. Don't crowd the pieces too closely, there should be space between them.
4. In a large pot heat the olive oil over medium heat.
5. Add the garlic and red onion and cook until the onions soften.
6. Add all of the remaining ingredients and simmer slowly for about 45 minutes.
7. Transfer the roasted chicken pieces to a large casserole dish or roasting pan. Pour the cooked chili over the chicken, cover and return to the oven for 20-30 minutes.
8. Serve over plain steamed rice.

Chicken with Black Bean Chipotle Chili and Rice

This is one of my son's preferred comfort food meals. There are no worries about throwing out leftovers with this delicious dinner, the resident teenage appetites have even been known to warm this up for breakfast the next morning.

When serving both meat eaters and vegetarians for dinner, this is also a very useful dish because the chili is essentially vegetarian anyway and except for the last of the cooking time it does not come into contact with the roasted chicken pieces. It's therefore very easy to separate as many servings of the chili as necessary before pouring the remainder over the chicken for the meat eaters. Recipes like this make it so simple to navigate such different dietary restrictions... and deliciously so too.

Chicken with Black Bean Chipotle Chili and Rice

Recipe by Barry C. Parsons

Simply roasted chicken pieces simmered in spicy black bean chipotle chili and served over plain rice. A great comfort food meal.

Prep time: Approximately 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 1/2 hours
Yield: 6 servings
Ingredients

• One whole, 3 lb chicken, cut in individual pieces
• salt and pepper to season
• Aprox. 1 tbsp chili powder to season the chicken
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 medium red onion, finely diced
• 1 cup tomato sauce
• 4 cups canned diced tomatoes
• 1 red bell pepper, diced
• 1 cup frozen sweet corn
• 1 large can black beans, rinsed
• 1 tbsp cumin
• 2 tbsp chili powder
• 3 tbsp molasses or 4 tbsp brown sugar
• 2 tsp gground chipotle powder (or more to taste)
• 1/2 tsp ground black pepper
• 1 tsp salt

Cooking Directions

1. Preheat the oven to 375 degrees F.
2. Season the chicken pieces with sat and pepper and sprinkle with chili powder.
3. Roast for 45 minutes on a baking sheet. Don't crowd the pieces too closely, there should be space between them.
4. In a large pot heat the olive oil over medium heat.
5. Add the garlic and red onion and cook until the onions soften.
6. Add all of the remaining ingredients and simmer slowly for about 45 minutes.
7. Transfer the roasted chicken pieces to a large casserole dish or roasting pan. Pour the cooked chili over the chicken, cover and return to the oven for 20-30 minutes.
8. Serve over plain steamed rice.

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Chipotle Sweet Corn Meatloaf Chili or Chili Sloppy Joes

Chipotle Sweet Corn Meatloaf Chili or Chili Sloppy Joes

Here's another delicious budget stretching recipe that lets nothing go to waste. Our leftover Sweet Onion Glazed Meatloaf was put to tasty use in this quick and easy chili recipe that was particularly delicious when served on  toasted rolls with mozzarella cheese as some of the best Sloppy Joes we have ever tried. This recipe works so well that I'd suggest making a larger meatloaf than planned as part of your weekly meal plan, just so you cam enjoy this great chili a day or two later.

Chipotle Sweet Corn Meatloaf Chili or Chili Sloppy Joes

Soak in water overnight:

• 1 cup dry kidney beans

Simmer in lightly salted water for about 40 minutes. Drain. You may use canned beans if you prefer, about 1 1/2 cups.

In a large pot heat 

• 3 tbsp olive oil.

Add:

• 3 cloves minced garlic
• 1 medium red onion or two large shallots

Cook until the onions begin to soften.

Add

• 1 cup tomato sauce
• 4 cups crushed tomatoes
• 1 diced red bell pepper
• 1 1/2 cups fresh or frozen sweet corn
• 1 minced jalapeño pepper( optional)
• 1 tbsp cumin
• 2 tbsp chili powder
• 3 tablespoons molasses or 4 tbsp brown sugar
• 1 tsp ground chipotle powder
• 1/2 tsp ground black pepper
• 1 tsp salt
• cooked kidney beans from above

Simmer very gently over low heat for about 45 minutes stirring occasionally or if using an oven safe pot, for about an hour. Add:

• 1 1/2 pounds leftover meatloaf, diced 

Simmer for another 10 to 15 minutes before serving. Serve alone or with tortilla chips and garnishes of grated cheddar cheese, sour cream and lime guacamole.

Chipotle Sweet Corn Meatloaf Chili or Chili Sloppy Joes

Here's another delicious budget stretching recipe that lets nothing go to waste. Our leftover Sweet Onion Glazed Meatloaf was put to tasty use in this quick and easy chili recipe that was particularly delicious when served on  toasted rolls with mozzarella cheese as some of the best Sloppy Joes we have ever tried. This recipe works so well that I'd suggest making a larger meatloaf than planned as part of your weekly meal plan, just so you cam enjoy this great chili a day or two later.

Chipotle Sweet Corn Meatloaf Chili or Chili Sloppy Joes

Soak in water overnight:

• 1 cup dry kidney beans

Simmer in lightly salted water for about 40 minutes. Drain. You may use canned beans if you prefer, about 1 1/2 cups.

In a large pot heat 

• 3 tbsp olive oil.

Add:

• 3 cloves minced garlic
• 1 medium red onion or two large shallots

Cook until the onions begin to soften.

Add

• 1 cup tomato sauce
• 4 cups crushed tomatoes
• 1 diced red bell pepper
• 1 1/2 cups fresh or frozen sweet corn
• 1 minced jalapeño pepper( optional)
• 1 tbsp cumin
• 2 tbsp chili powder
• 3 tablespoons molasses or 4 tbsp brown sugar
• 1 tsp ground chipotle powder
• 1/2 tsp ground black pepper
• 1 tsp salt
• cooked kidney beans from above

Simmer very gently over low heat for about 45 minutes stirring occasionally or if using an oven safe pot, for about an hour. Add:

• 1 1/2 pounds leftover meatloaf, diced 

Simmer for another 10 to 15 minutes before serving. Serve alone or with tortilla chips and garnishes of grated cheddar cheese, sour cream and lime guacamole.

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Prime Rib Beer and Bacon Chili Dogs

Prime Rib Beer and Bacon Chili Dogs

Here's a lesson in how to use your frozen leftovers to make a quick, guilty pleasure meal on the go. We had a busy evening of kid activities without much time to cook the other day when some leftover frozen Prime Rib Beer and Bacon Chili came to the rescue in these fantastic chili dogs! Prime Rib  Chili  is something that we make with leftovers from a prime rib dinner, so these chili dogs are actually now 3 meals that we stretched out of the original roast beef dinner.

A visit to the venerable Ben's Chili Bowl in Washington DC last summer inspired the flat grilled version of this tasty hot dog. A favorite of many from Bill Cosby to President Obama, at Ben's you can order your dog flat grilled, meaning split in half lengthwise and grilled on all four surfaces to build extra flavor. That's exactly what we did here before placing on a toasted hot dog roll and topping with the chili before finishing with some grated cheddar cheese, melted under the broiler.

Serve these at your next game day get-together and they are sure to get rave reviews too.


Here's the original chili recipe:

Serves 8

• 2 to 3 pounds of leftover prime rib roast, cut in cubes
• 1/2 pound of smoked bacon, cooked crisp and chopped
• 4 tbsp olive oil
• 4 cloves minced garlic
• 1 small red onion diced
• 1 bottle of beer (or substitute 12 ounces of low sodium beef stock)
• 28 oz can crushed tomatoes
• 14 oz can tomato sauce
• 1 1/2 cups canned red kidney beans
• 1 1/2 cups canned Romano beans
• 2 large tomatoes diced
• 1 large roasted red pepper, peeled and diced small
• ½ to 1 whole jalapeño pepper finely minced (optional)
• 1 tsp kosher salt
• 1 teaspoon coarse ground black pepper
• 5 tbsp chilli powder (more or less to taste)
• 2 tbsp chipotle powder
• 3 tbsp ground cumin
• 6 tbsp molasses

Heat olive oil in a large heavy bottom pot. Toss in the garlic and onions and cook until softened.
Next add the beer (or beef stock) and simmer for 5 minutes before adding the beans and the remainder of the ingredients except for the red peppers and fresh tomatoes.

Bring to a boil and reduce the heat to minimum. Cover and very slowly simmer the chilli for 2 or more hours, stirring about every 15- 20 minutes. Alternatively you can cook this in the oven at 325 degrees F. I like to do it that way because you don't have to tend it as much and it is much less likely to stick or burn to the bottom of the pot if you forget to stir it. A slow cooker is also an excellent choice for this recipe.

Add the fresh diced tomatoes, bacon and roasted red pepper in the final 1/2 hour. In the last 5 or 10 minutes add the leftover prime rib roast. Adding it last preserves the tenderness and moisture of the roast beef. Serve with the rest of the bacon sprinkled on top.

For chili dogs, I recommend using large, plumper, ball park style wieners or frankfurters which are easier to split horizontally before grilling well on all sides. Place the grilled hot dogs on toasted hot dog rolls before topping with chilli and grated cheddar cheese. Pop under the broiler for a minute to melt the cheese before serving.

Prime Rib Beer and Bacon Chili Dogs

Here's a lesson in how to use your frozen leftovers to make a quick, guilty pleasure meal on the go. We had a busy evening of kid activities without much time to cook the other day when some leftover frozen Prime Rib Beer and Bacon Chili came to the rescue in these fantastic chili dogs! Prime Rib  Chili  is something that we make with leftovers from a prime rib dinner, so these chili dogs are actually now 3 meals that we stretched out of the original roast beef dinner.

A visit to the venerable Ben's Chili Bowl in Washington DC last summer inspired the flat grilled version of this tasty hot dog. A favorite of many from Bill Cosby to President Obama, at Ben's you can order your dog flat grilled, meaning split in half lengthwise and grilled on all four surfaces to build extra flavor. That's exactly what we did here before placing on a toasted hot dog roll and topping with the chili before finishing with some grated cheddar cheese, melted under the broiler.

Serve these at your next game day get-together and they are sure to get rave reviews too.


Here's the original chili recipe:

Serves 8

• 2 to 3 pounds of leftover prime rib roast, cut in cubes
• 1/2 pound of smoked bacon, cooked crisp and chopped
• 4 tbsp olive oil
• 4 cloves minced garlic
• 1 small red onion diced
• 1 bottle of beer (or substitute 12 ounces of low sodium beef stock)
• 28 oz can crushed tomatoes
• 14 oz can tomato sauce
• 1 1/2 cups canned red kidney beans
• 1 1/2 cups canned Romano beans
• 2 large tomatoes diced
• 1 large roasted red pepper, peeled and diced small
• ½ to 1 whole jalapeño pepper finely minced (optional)
• 1 tsp kosher salt
• 1 teaspoon coarse ground black pepper
• 5 tbsp chilli powder (more or less to taste)
• 2 tbsp chipotle powder
• 3 tbsp ground cumin
• 6 tbsp molasses

Heat olive oil in a large heavy bottom pot. Toss in the garlic and onions and cook until softened.
Next add the beer (or beef stock) and simmer for 5 minutes before adding the beans and the remainder of the ingredients except for the red peppers and fresh tomatoes.

Bring to a boil and reduce the heat to minimum. Cover and very slowly simmer the chilli for 2 or more hours, stirring about every 15- 20 minutes. Alternatively you can cook this in the oven at 325 degrees F. I like to do it that way because you don't have to tend it as much and it is much less likely to stick or burn to the bottom of the pot if you forget to stir it. A slow cooker is also an excellent choice for this recipe.

Add the fresh diced tomatoes, bacon and roasted red pepper in the final 1/2 hour. In the last 5 or 10 minutes add the leftover prime rib roast. Adding it last preserves the tenderness and moisture of the roast beef. Serve with the rest of the bacon sprinkled on top.

For chili dogs, I recommend using large, plumper, ball park style wieners or frankfurters which are easier to split horizontally before grilling well on all sides. Place the grilled hot dogs on toasted hot dog rolls before topping with chilli and grated cheddar cheese. Pop under the broiler for a minute to melt the cheese before serving.

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Chili Lime Crispy Sticky Chicken Wings

Chili Lime Crispy Sticky Chicken Wings

Our wings are sort of famous among our circle of friends. Whenever folks are invited over for "Sips and Nibbles" there had better be some great wings on the menu or a room full of disappointed faces might be the result. We have made many kinds over the years and this was our latest attempt at some crispy, sticky wings featuring the classic combo of chili lime for some sweet tangy heat on delicious crispy fried wings. You had better make lots of these because they are going to go fast!

3 lbs chicken wings, washed, cut and trimmed

Mix together

2 cups flour
1 teaspoons freshly grated nutmeg
1 tsp cayenne pepper
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp ground ginger

Dip the chicken wings into an egg wash made from

2 eggs
4 tbsp milk

Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 375 degree F deep fryer for about 8-10 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

Chili Lime Sticky Glaze

In a small saucepan over medium heat, add

1 clove minced garlic

1 tbsp olive oil

Saute for a minute to soften the shallot, then add

1/2 cup honey

finely chopped zest of one lime

juice of 2 limes

1 tsp crushed chili paste (or chili flakes) more or less to taste.

1/2 tsp salt

1/2 tsp black pepper

Simmer together for about 5-10 minutes. Transfer the cooked chicken wings into a large bowl and pour the hot glaze over the wings. Toss well to cover all of the wings in glaze. Garnish with grated lime zest and chives if desired.

Chili Lime Crispy Sticky Chicken Wings

Our wings are sort of famous among our circle of friends. Whenever folks are invited over for "Sips and Nibbles" there had better be some great wings on the menu or a room full of disappointed faces might be the result. We have made many kinds over the years and this was our latest attempt at some crispy, sticky wings featuring the classic combo of chili lime for some sweet tangy heat on delicious crispy fried wings. You had better make lots of these because they are going to go fast!

3 lbs chicken wings, washed, cut and trimmed

Mix together

2 cups flour
1 teaspoons freshly grated nutmeg
1 tsp cayenne pepper
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp ground ginger

Dip the chicken wings into an egg wash made from

2 eggs
4 tbsp milk

Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 375 degree F deep fryer for about 8-10 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

Chili Lime Sticky Glaze

In a small saucepan over medium heat, add

1 clove minced garlic

1 tbsp olive oil

Saute for a minute to soften the shallot, then add

1/2 cup honey

finely chopped zest of one lime

juice of 2 limes

1 tsp crushed chili paste (or chili flakes) more or less to taste.

1/2 tsp salt

1/2 tsp black pepper

Simmer together for about 5-10 minutes. Transfer the cooked chicken wings into a large bowl and pour the hot glaze over the wings. Toss well to cover all of the wings in glaze. Garnish with grated lime zest and chives if desired.

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Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Happy Superbowl Sunday! Here's a recipe perfect for game day snacking. The shrimp pieces get double dipped in a ginger spiced flour dredge before being lightly fried to a golden brown. The dip couldn't be easier to make and combines the sweetness of honey with tangy lime and spicy chilies.

• 1 pound large uncooked shrimp (I used 21-25 count size, meaning about 21-25 per pound.)
• 3 cups flour
• 1 1/2 tsp salt
• 1/2 tsp peppr
• 4 tbsp powdered ginger

Mix together the flour, salt, pepper and ginger. Cut the shrimp into about 3 pieces each and season lightly with salt.

Make an egg wash by whisking together

• 2 eggs
• 4 tbsp water

Dip the shrimp pieces into the egg wash, then toss into the flour mixture, then back into the egg wash before a final toss in the flour dredge.

Preheat fryer to 375 degrees F and fry just until light golden brown; only about 4 to 5 minutes maximum. Serve with chili lime dipping sauce.

Chili Lime Dipping Sauce

Saute together in a small pot for one minute:

• 1 clove minced garlic
• 1 tbsp olive oil

Add:

• 1/2 cup honey
• 2/3 cup water
• 1 tsp crushed chili paste (or 1/2 tsp chili flakes) or adjust to taste
• juice of two limes
• zest of one lime, finely minced
• pinch of salt
• 1/4 tsp black pepper 

Bring to a slow simmer.

Mix together:

• 2 tsp corn starch
• 1 ounce water

Pour into the boiling mixture while stirring constantly. Boil for 30 seconds or so before removing from the heat and serving.

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Happy Superbowl Sunday! Here's a recipe perfect for game day snacking. The shrimp pieces get double dipped in a ginger spiced flour dredge before being lightly fried to a golden brown. The dip couldn't be easier to make and combines the sweetness of honey with tangy lime and spicy chilies.

• 1 pound large uncooked shrimp (I used 21-25 count size, meaning about 21-25 per pound.)
• 3 cups flour
• 1 1/2 tsp salt
• 1/2 tsp peppr
• 4 tbsp powdered ginger

Mix together the flour, salt, pepper and ginger. Cut the shrimp into about 3 pieces each and season lightly with salt.

Make an egg wash by whisking together

• 2 eggs
• 4 tbsp water

Dip the shrimp pieces into the egg wash, then toss into the flour mixture, then back into the egg wash before a final toss in the flour dredge.

Preheat fryer to 375 degrees F and fry just until light golden brown; only about 4 to 5 minutes maximum. Serve with chili lime dipping sauce.

Chili Lime Dipping Sauce

Saute together in a small pot for one minute:

• 1 clove minced garlic
• 1 tbsp olive oil

Add:

• 1/2 cup honey
• 2/3 cup water
• 1 tsp crushed chili paste (or 1/2 tsp chili flakes) or adjust to taste
• juice of two limes
• zest of one lime, finely minced
• pinch of salt
• 1/4 tsp black pepper 

Bring to a slow simmer.

Mix together:

• 2 tsp corn starch
• 1 ounce water

Pour into the boiling mixture while stirring constantly. Boil for 30 seconds or so before removing from the heat and serving.

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Low Fat Turkey Blackbean and Corn Chili Taco Bowls

Low Fat Turkey Blackbean and Corn Chili Taco Bowls

We have been focusing on healthier eating in January and this colorful and delicious meal fits that bill very well without compromising on flavor in the least. The crispy bowls are simply baked and not fried; we have used whole grain and flax tortillas here to add even more tasty nutrition but you can use your own favorite kind, any tortilla will work. We also used extra lean ground turkey in this recipe to keep the fat content to a minimum. I particularly love topping this chilli with big chunks of avocado adding a creamy element that plays so well with the crispy tortilla and meaty chili.

Serves 4 -6

In a medium sized pot on medium heat saute:|

• 1 medium red onion diced
• 3 cloves chopped garlic
• 3 tbsp olive oil

Cook until onions are softened and then add:

• 1 1/2 pounds extra lean ground turkey
• 1/2 tsp salt
• 1/2 tsp black pepper

Cook until the turkey browns nicely then add:

• 2 1/2 cups cooked or canned black beans
• 1 red pepper diced small
• 1 1/2 cups plain tomato sauce
• 2 tbsp brown sugar
• 1 tsp crushed chili paste (or 3 tbsp hot sauce) 
• 3 tbsp chili powder
• 1/2 tsp ground cumin
• 1 tbsp smoked paprika

Simmer slowly for about 1/2 hour, In the last 10 minutes of cooking time add:

• 3/4 cup frozen corn

Serve in crispy taco bowls. Top with:

shredded monterey jack cheese

diced tomatoes
diced avocado

Taco Bowls

• 4 - 6 whole wheat 7 inch tortillas
• olive oil

Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls. Bake at 300 Degrees F for about 15 20 minutes until crisp.

Low Fat Turkey Blackbean and Corn Chili Taco Bowls

We have been focusing on healthier eating in January and this colorful and delicious meal fits that bill very well without compromising on flavor in the least. The crispy bowls are simply baked and not fried; we have used whole grain and flax tortillas here to add even more tasty nutrition but you can use your own favorite kind, any tortilla will work. We also used extra lean ground turkey in this recipe to keep the fat content to a minimum. I particularly love topping this chilli with big chunks of avocado adding a creamy element that plays so well with the crispy tortilla and meaty chili.

Serves 4 -6

In a medium sized pot on medium heat saute:|

• 1 medium red onion diced
• 3 cloves chopped garlic
• 3 tbsp olive oil

Cook until onions are softened and then add:

• 1 1/2 pounds extra lean ground turkey
• 1/2 tsp salt
• 1/2 tsp black pepper

Cook until the turkey browns nicely then add:

• 2 1/2 cups cooked or canned black beans
• 1 red pepper diced small
• 1 1/2 cups plain tomato sauce
• 2 tbsp brown sugar
• 1 tsp crushed chili paste (or 3 tbsp hot sauce) 
• 3 tbsp chili powder
• 1/2 tsp ground cumin
• 1 tbsp smoked paprika

Simmer slowly for about 1/2 hour, In the last 10 minutes of cooking time add:

• 3/4 cup frozen corn

Serve in crispy taco bowls. Top with:

shredded monterey jack cheese

diced tomatoes
diced avocado

Taco Bowls

• 4 - 6 whole wheat 7 inch tortillas
• olive oil

Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls. Bake at 300 Degrees F for about 15 20 minutes until crisp.

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White Bean Chicken Chili

White Bean Chicken Chili

This delicious meal is a bit of a cross between a soup and a stew with the familiar flavors of cumin and chili powder. the white beans make it a complete, hearty but healthy meal. Some great cornbread would be a fantastic addition to this meal. Find our terrific cornbread recipe here.

Originally published on April 26, 2012.

In a large pot or dutch oven (3-4 quarts/liters) over medium high heat add

3 tbsp olive oil

4 boneless chicken breasts (or 8 boneless skinless chicken thighs) cut in about 2 inch chunks

Season the chicken with salt and pepper and brown quickly before removing the chicken from the pan and setting aside.

To the pan add:

4 medium chopped carrots

1 large leek chopped ( I freeze the green tops to add to make vegetable stock at another time)

3 cloves minced garlic

1 white onion chopped

Saute over medium heat until the onions and leeks have softened. Add the chicken back to the pot along with:

2 1/2 cups cooked white kidney beans ( any white bean can be substituted)

2 cups baby corn

3 to 4 cups chicken stock

1 tsp ground cumin

1 tsp ground thyme

1 1/2 tbsp chili powder

season with salt and pepper

Simmer gently for 1/2 an hour. Just before serving add the juice of 1 lime and garnish with freshly chopped cilantro.

White Bean Chicken Chili

This delicious meal is a bit of a cross between a soup and a stew with the familiar flavors of cumin and chili powder. the white beans make it a complete, hearty but healthy meal. Some great cornbread would be a fantastic addition to this meal. Find our terrific cornbread recipe here.

Originally published on April 26, 2012.

In a large pot or dutch oven (3-4 quarts/liters) over medium high heat add

3 tbsp olive oil

4 boneless chicken breasts (or 8 boneless skinless chicken thighs) cut in about 2 inch chunks

Season the chicken with salt and pepper and brown quickly before removing the chicken from the pan and setting aside.

To the pan add:

4 medium chopped carrots

1 large leek chopped ( I freeze the green tops to add to make vegetable stock at another time)

3 cloves minced garlic

1 white onion chopped

Saute over medium heat until the onions and leeks have softened. Add the chicken back to the pot along with:

2 1/2 cups cooked white kidney beans ( any white bean can be substituted)

2 cups baby corn

3 to 4 cups chicken stock

1 tsp ground cumin

1 tsp ground thyme

1 1/2 tbsp chili powder

season with salt and pepper

Simmer gently for 1/2 an hour. Just before serving add the juice of 1 lime and garnish with freshly chopped cilantro.

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Prime Rib Beer and Bacon Chili - a luxury leftover meal

Prime Rib Beer and Bacon Chilli

I've often used the term "leftover rescue recipe" on Rock Recipes but today, I think I've coined another term, "luxury leftovers"!

I have to confess I am not a fan of just plain reheated leftovers. I don't like eating the same thing two days in a row and it's never as good the second time around in the vast majority of cases, especially if it's reheated in that destroyer of texture, moisture and taste, the God-awful microwave; I'm not a fan of those either. My microwave's primary function is melting butter!

When I do use my leftovers, especially in my Leftover Turkey Recipes I like to be a little more creative with them and create a completely different and delicious meal. This exceptional chilli is another great example of that approach.


Let's face it , prime rib ain't cheap, but I am! We always buy standing prime rib when it's on sale, always buy a roast that's larger than we need, and always plan for leftovers. One other thing that I often do is turn a prime rib roast into a rib eye roast by cutting off the ribs and freezing them for later. This is very easy to do with a sharp knife by following the natural structure of the meat. The rib eye roast becomes dinner and leftovers and the ribs will be frozen to use later in some of the most fall-apart tender and delicious braised beef ribs you can ever eat. The ribs saved from two large roasts can easily feed 4-6 people.

My prime rib roast is generally cooked to medium rare and that works very well when reheating, as there is still plenty of moisture left in the meat so that it doesn't dry out. Thinly sliced leftover prime rib roast gently warmed in leftover gravy and served on toasted sub rolls makes a great lunch or dinner too. The cubed leftovers still stay pretty tender when added in the final few minutes of cooking time for this chilli too, which can be made in a slow cooker, on the stovetop or in the oven. Either way this "luxury leftover" meal is sure to please and can be an impressive contribution to any pot-luck dinner.


Serves 8

• 2 to 3 pounds of leftover prime rib roast, cut in cubes
• 1/2 pound of smoked bacon, cooked crisp and chopped
• 4 tbsp olive oil
• 4 cloves minced garlic
• 1 small red onion diced
• 1 bottle of beer (or substitute 12 ounces of low sodium beef stock)
• 28 oz can crushed tomatoes
• 14 oz can tomato sauce
• 1 1/2 cups canned red kidney beans
• 1 1/2 cups canned Romano beans
• 2 large tomatoes diced
• 1 large roasted red pepper, peeled and diced small
• ½ to 1 whole jalapeño pepper finely minced (optional)
• 1 tsp kosher salt
• 1 teaspoon coarse ground black pepper
• 5 tbsp chilli powder (more or less to taste)
• 2 tbsp chipotle powder
• 3 tbsp ground cumin
• 6 tbsp molasses

Heat olive oil in a large heavy bottom pot. Toss in the garlic and onions and cook until softened.
Next add the beer (or beef stock) and simmer for 5 minutes before adding the beans and the remainder of the ingredients except for the red peppers and fresh tomatoes.

Bring to a boil and reduce the heat to minimum. Cover and very slowly simmer the chilli for 2 or more hours, stirring about every 15- 20 minutes. Alternatively you can cook this in the oven at 325 degrees F. I like to do it that way because you don't have to tend it as much and it is much less likely to stick or burn to the bottom of the pot if you forget to stir it. A slow cooker is also an excellent choice for this recipe.

Add the fresh diced tomatoes, bacon and roasted red pepper in the final 1/2 hour. In the last 5 or 10 minutes add the leftover prime rib roast. Adding it last preserves the tenderness and moisture of the roast beef. Serve with the rest of the bacon sprinkled on top.

Prime Rib Beer and Bacon Chilli

I've often used the term "leftover rescue recipe" on Rock Recipes but today, I think I've coined another term, "luxury leftovers"!

I have to confess I am not a fan of just plain reheated leftovers. I don't like eating the same thing two days in a row and it's never as good the second time around in the vast majority of cases, especially if it's reheated in that destroyer of texture, moisture and taste, the God-awful microwave; I'm not a fan of those either. My microwave's primary function is melting butter!

When I do use my leftovers, especially in my Leftover Turkey Recipes I like to be a little more creative with them and create a completely different and delicious meal. This exceptional chilli is another great example of that approach.


Let's face it , prime rib ain't cheap, but I am! We always buy standing prime rib when it's on sale, always buy a roast that's larger than we need, and always plan for leftovers. One other thing that I often do is turn a prime rib roast into a rib eye roast by cutting off the ribs and freezing them for later. This is very easy to do with a sharp knife by following the natural structure of the meat. The rib eye roast becomes dinner and leftovers and the ribs will be frozen to use later in some of the most fall-apart tender and delicious braised beef ribs you can ever eat. The ribs saved from two large roasts can easily feed 4-6 people.

My prime rib roast is generally cooked to medium rare and that works very well when reheating, as there is still plenty of moisture left in the meat so that it doesn't dry out. Thinly sliced leftover prime rib roast gently warmed in leftover gravy and served on toasted sub rolls makes a great lunch or dinner too. The cubed leftovers still stay pretty tender when added in the final few minutes of cooking time for this chilli too, which can be made in a slow cooker, on the stovetop or in the oven. Either way this "luxury leftover" meal is sure to please and can be an impressive contribution to any pot-luck dinner.


Serves 8

• 2 to 3 pounds of leftover prime rib roast, cut in cubes
• 1/2 pound of smoked bacon, cooked crisp and chopped
• 4 tbsp olive oil
• 4 cloves minced garlic
• 1 small red onion diced
• 1 bottle of beer (or substitute 12 ounces of low sodium beef stock)
• 28 oz can crushed tomatoes
• 14 oz can tomato sauce
• 1 1/2 cups canned red kidney beans
• 1 1/2 cups canned Romano beans
• 2 large tomatoes diced
• 1 large roasted red pepper, peeled and diced small
• ½ to 1 whole jalapeño pepper finely minced (optional)
• 1 tsp kosher salt
• 1 teaspoon coarse ground black pepper
• 5 tbsp chilli powder (more or less to taste)
• 2 tbsp chipotle powder
• 3 tbsp ground cumin
• 6 tbsp molasses

Heat olive oil in a large heavy bottom pot. Toss in the garlic and onions and cook until softened.
Next add the beer (or beef stock) and simmer for 5 minutes before adding the beans and the remainder of the ingredients except for the red peppers and fresh tomatoes.

Bring to a boil and reduce the heat to minimum. Cover and very slowly simmer the chilli for 2 or more hours, stirring about every 15- 20 minutes. Alternatively you can cook this in the oven at 325 degrees F. I like to do it that way because you don't have to tend it as much and it is much less likely to stick or burn to the bottom of the pot if you forget to stir it. A slow cooker is also an excellent choice for this recipe.

Add the fresh diced tomatoes, bacon and roasted red pepper in the final 1/2 hour. In the last 5 or 10 minutes add the leftover prime rib roast. Adding it last preserves the tenderness and moisture of the roast beef. Serve with the rest of the bacon sprinkled on top.

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Oven Baked Ginger Chili Glazed Wings

Looking for more Superbowl game day feasting ideas? We have a new board on Pinterest with over 75 original recipes specially selected to make your game day party an absolute blow-out hit. There are drool-worthy delicious ribs, burgers, nibbles, pizzas and so much more PLUS many of the greatest chicken wing recipes you will ever find.  Check them all out here: Superbowl Game Day Food

Oven Baked Ginger Chili Glazed Wings

We love great wings around here; it's one of our favorite things to serve when friends come over and we make lots of different kinds too. Barbeque, kung pao, maple chipotle, honey garlic, honey dijon, lemon honey glazed and more have all made appearances at our house parties and here on Rock Recipes.

This time, when a few friends come over to help celebrate my birthday, I served up these exceptionally delicious morsels of poultry perfection to rave reviews. Not a single wing on the platter survived the onslaught of appreciative eaters. Sweet, sticky, spicy and just plain finger licking good, these terrific wings are bound to be a hit at your next gathering or at a family dinner served with some great Asian noodles.

NOTE! You will need to make two batches of this marinade, one to marinate the chicken wings and one to use as a glaze for the wings as they bake.

3-4 lbs chicken wings

Marinade

1/2 cup honey
2/3 cup light soy sauce
1 tsp freshly ground black pepper
2 cloves minced garlic
1 tbsp finely grated fresh ginger root
1 tsp crushed chili paste (or 1/2 tsp chili flakes) (more or less to taste)
1/2 tsp Chinese five spice powder

Pour the marinade over the chicken wings in a large Ziploc bag and store in the fridge for a several hours or overnight.

Make a second batch of the marinade and simmer it slowly over low heat until it reduces in volume by about half.

Place the marinaded chicken wings on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 30-45 minutes or until the chicken is fully cooked.

In the last 20 minutes of cooking time, turn the wings over and begin brushing them with the reduced sauce. Repeat the glazing and turning every few minutes until the wings have fully cooked.

Looking for more Superbowl game day feasting ideas? We have a new board on Pinterest with over 75 original recipes specially selected to make your game day party an absolute blow-out hit. There are drool-worthy delicious ribs, burgers, nibbles, pizzas and so much more PLUS many of the greatest chicken wing recipes you will ever find.  Check them all out here: Superbowl Game Day Food

Oven Baked Ginger Chili Glazed Wings

We love great wings around here; it's one of our favorite things to serve when friends come over and we make lots of different kinds too. Barbeque, kung pao, maple chipotle, honey garlic, honey dijon, lemon honey glazed and more have all made appearances at our house parties and here on Rock Recipes.

This time, when a few friends come over to help celebrate my birthday, I served up these exceptionally delicious morsels of poultry perfection to rave reviews. Not a single wing on the platter survived the onslaught of appreciative eaters. Sweet, sticky, spicy and just plain finger licking good, these terrific wings are bound to be a hit at your next gathering or at a family dinner served with some great Asian noodles.

NOTE! You will need to make two batches of this marinade, one to marinate the chicken wings and one to use as a glaze for the wings as they bake.

3-4 lbs chicken wings

Marinade

1/2 cup honey
2/3 cup light soy sauce
1 tsp freshly ground black pepper
2 cloves minced garlic
1 tbsp finely grated fresh ginger root
1 tsp crushed chili paste (or 1/2 tsp chili flakes) (more or less to taste)
1/2 tsp Chinese five spice powder

Pour the marinade over the chicken wings in a large Ziploc bag and store in the fridge for a several hours or overnight.

Make a second batch of the marinade and simmer it slowly over low heat until it reduces in volume by about half.

Place the marinaded chicken wings on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 30-45 minutes or until the chicken is fully cooked.

In the last 20 minutes of cooking time, turn the wings over and begin brushing them with the reduced sauce. Repeat the glazing and turning every few minutes until the wings have fully cooked.

reade more... Résuméabuiyad

Leftover Turkey Chili Soup with Cornbread Dumplings

Leftover Turkey Chili Soup with Cornbread Dumplings

We are between two Thanksgiving seasons here in North America; Canada celebrates the harvest season holiday weeks before our neighbors to the south but we both eventually need help getting rid of all that leftover turkey. I have a whole collection of leftover turkey recipes that you can find by clicking here.

This delicious recipe was the result of a little post Thanksgiving experimentation but it could be enjoyed year round with leftover chicken or even diced grilled chicken breast instead of leftover turkey. The idea comes from slow braised beef chili that I make in the oven and then sometimes add cornbread dumplings in the last half hour or so. You can use the same concept here and omit the stock at the end to make this as a chili rather than a soup too; it's terrific either way.

Soak 1 to 1 ½ cups dry 5 bean mix beans overnight, depending on the amount of beans you prefer in your chilli. You may use canned beans if you prefer.

In a large saute pan heat 3 tbsp olive oil.

Add:

6 cloves minced garlic
2 medium red onions

Cook until the onions begin to soften, then transfer to a  covered roasting pan.

Add

2 cups tomato sauce
4 cups crushed tomatoes
2 roasted red peppers chopped
3 ears of grilled corn, removed from cob ( or 1 cup frozen corn)
1 minced jalapeño pepper( optional)
1 1/2 tsp ground cumin
4 heaping tbsp chili powder 

1 tbsp ground chipotle powder

3 tablespoons molasses
Salt and pepper to season

4 tbsp chopped cilatro

pre-soaked or canned  beans 

Cover and place in a 325 degree F oven foe about an hour before adding 

3 cups boiling hot turkey stock (or chicken or vegetable stock)

3 cups leftover diced roast turkey

Return to the oven while you prepare the cornbread dumplings.

Cornbread Dumplings

 Sift together:

1 1/4 cups flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
2/3 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients. Drop by heaping spoonfuls onto the surface of the hot soup, cover and return to the oven for about 25 minutes or until a toothpick inserted into the center of one of the dumplings comes out clean.

Leftover Turkey Chili Soup with Cornbread Dumplings

We are between two Thanksgiving seasons here in North America; Canada celebrates the harvest season holiday weeks before our neighbors to the south but we both eventually need help getting rid of all that leftover turkey. I have a whole collection of leftover turkey recipes that you can find by clicking here.

This delicious recipe was the result of a little post Thanksgiving experimentation but it could be enjoyed year round with leftover chicken or even diced grilled chicken breast instead of leftover turkey. The idea comes from slow braised beef chili that I make in the oven and then sometimes add cornbread dumplings in the last half hour or so. You can use the same concept here and omit the stock at the end to make this as a chili rather than a soup too; it's terrific either way.

Soak 1 to 1 ½ cups dry 5 bean mix beans overnight, depending on the amount of beans you prefer in your chilli. You may use canned beans if you prefer.

In a large saute pan heat 3 tbsp olive oil.

Add:

6 cloves minced garlic
2 medium red onions

Cook until the onions begin to soften, then transfer to a  covered roasting pan.

Add

2 cups tomato sauce
4 cups crushed tomatoes
2 roasted red peppers chopped
3 ears of grilled corn, removed from cob ( or 1 cup frozen corn)
1 minced jalapeño pepper( optional)
1 1/2 tsp ground cumin
4 heaping tbsp chili powder 

1 tbsp ground chipotle powder

3 tablespoons molasses
Salt and pepper to season

4 tbsp chopped cilatro

pre-soaked or canned  beans 

Cover and place in a 325 degree F oven foe about an hour before adding 

3 cups boiling hot turkey stock (or chicken or vegetable stock)

3 cups leftover diced roast turkey

Return to the oven while you prepare the cornbread dumplings.

Cornbread Dumplings

 Sift together:

1 1/4 cups flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
2/3 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients. Drop by heaping spoonfuls onto the surface of the hot soup, cover and return to the oven for about 25 minutes or until a toothpick inserted into the center of one of the dumplings comes out clean.

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Chili Lime Cumin Grilled Chicken

You can't have too many simple marinades for grilled chicken and this one is quick, easy and very tasty. A quick dip in this marinade for 15-20 minutes and another 10 or so on the grill and this is dinner in about a half hour. We serve ours with a great pasta salad or a garden salad for a quick summer workday meal off the grill.

I almost always plan to grill an extra chicken breast when using this recipe so that I can make one of my favorite chicken salad sandwiches the next day for lunch. I mix it with some homemade lime chive mayonnaise and chopped red pepper and serve it on lightly toasted whole wheat bread for a very satisfying mid-day meal.

Serves 4

4 large boneless skinless chicken breasts

Marinade

Mix together in a large Ziploc bag

1/4 cup lime juice

zest of one lime, finely minced

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

1 tbsp honey

1/2 tsp ground cumin

1/2 tsp chili powder

Add the chicken breasts to the bag, seal it and let the chicken marinate in the fridge for about 20 minutes. Grill until completely cooked on a medium hot grill. Let the cooked chicken rest for 5 minutes before slicing and serving.

You can't have too many simple marinades for grilled chicken and this one is quick, easy and very tasty. A quick dip in this marinade for 15-20 minutes and another 10 or so on the grill and this is dinner in about a half hour. We serve ours with a great pasta salad or a garden salad for a quick summer workday meal off the grill.

I almost always plan to grill an extra chicken breast when using this recipe so that I can make one of my favorite chicken salad sandwiches the next day for lunch. I mix it with some homemade lime chive mayonnaise and chopped red pepper and serve it on lightly toasted whole wheat bread for a very satisfying mid-day meal.

Serves 4

4 large boneless skinless chicken breasts

Marinade

Mix together in a large Ziploc bag

1/4 cup lime juice

zest of one lime, finely minced

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

1 tbsp honey

1/2 tsp ground cumin

1/2 tsp chili powder

Add the chicken breasts to the bag, seal it and let the chicken marinate in the fridge for about 20 minutes. Grill until completely cooked on a medium hot grill. Let the cooked chicken rest for 5 minutes before slicing and serving.

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Honey Chili Barbeque Chicken

Honey Chili Barbeque Chicken

If you have never made your own barbeque sauce before, you should definitely give it a shot. I make several kinds of barbeque sauce and am always experimenting with making them a little more or less spicy, tangy or sweet. With a good tomato base you can develop your own signature sauces by varying the three key elements.

There is endless variety in the herbs and spices you can add to create fragrant or spicy versions. Smoked spices like chipotle powder and smoked paprika can add an additional smoky hint. Use different vinegars in varying amounts to play with the tangy side of your sauce; I've used everything from rice wine vinegar to balsamic in my sauces. Finally, for the sweet side there are also many options; honey, maple syrup, or brown sugar are some possibilities all of which will add a unique flavor component to a good barbeque sauce. 

Honey Chili Barbeque Sauce

Today's sauce takes its taste inspiration from a pot of chili con carne, using chili powder and cumin as the base spices for a very fragrant spicy sauce. One of my favorite ways to use a homemade barbeque sauce is to add honey to the finished sauce to create an awesome barbeque glaze for chicken or pork. Simply add honey in about a 4:1 or 3:1 ratio of sauce to honey to create a sweet sticky barbeque glaze that is especially awesome on some well grilled chicken wings. Several coats of the glaze in the final minutes of cooking time will make for some of the best you will sample this grilling season.

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil

Saute all together in a medium sized saucepan until the onions have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup malt vinegar
• 1 teaspoon ground thyme
• 4 tbsp chili powder (more or less to taste)
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.

To make Honey Chili Barbeque Chicken, take one cup of this sauce and blend in 1/3 cup good quality honey. Grill your chicken pieces until almost completely cooked, then start brushing on the glaze, turning the chicken pieces often and continuing to brush multiple layers of the glaze onto them.

Honey Chili Barbeque Chicken

If you have never made your own barbeque sauce before, you should definitely give it a shot. I make several kinds of barbeque sauce and am always experimenting with making them a little more or less spicy, tangy or sweet. With a good tomato base you can develop your own signature sauces by varying the three key elements.

There is endless variety in the herbs and spices you can add to create fragrant or spicy versions. Smoked spices like chipotle powder and smoked paprika can add an additional smoky hint. Use different vinegars in varying amounts to play with the tangy side of your sauce; I've used everything from rice wine vinegar to balsamic in my sauces. Finally, for the sweet side there are also many options; honey, maple syrup, or brown sugar are some possibilities all of which will add a unique flavor component to a good barbeque sauce. 

Honey Chili Barbeque Sauce

Today's sauce takes its taste inspiration from a pot of chili con carne, using chili powder and cumin as the base spices for a very fragrant spicy sauce. One of my favorite ways to use a homemade barbeque sauce is to add honey to the finished sauce to create an awesome barbeque glaze for chicken or pork. Simply add honey in about a 4:1 or 3:1 ratio of sauce to honey to create a sweet sticky barbeque glaze that is especially awesome on some well grilled chicken wings. Several coats of the glaze in the final minutes of cooking time will make for some of the best you will sample this grilling season.

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil

Saute all together in a medium sized saucepan until the onions have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup malt vinegar
• 1 teaspoon ground thyme
• 4 tbsp chili powder (more or less to taste)
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.

To make Honey Chili Barbeque Chicken, take one cup of this sauce and blend in 1/3 cup good quality honey. Grill your chicken pieces until almost completely cooked, then start brushing on the glaze, turning the chicken pieces often and continuing to brush multiple layers of the glaze onto them.

reade more... Résuméabuiyad