Tag Archives: chili

The Ultimate Everything Chili

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We’ve made more than our fair share of chili recipes over the past few decades—merging all types of ingredients. Beans of every variety, no beans. Cubed beef, ground beef, pork, turkey, chicken—even meatless. White chili, red chili, green chili. All different fresh and dried chiles and spices. Some we loved, others were just meh. A tip from a friend led us to a recent chili recipe in the NYTimes online cooking section and we decided to take a peek at it.

We agree with NYT’s assessment that a great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide wonderful complexity.

This recipe makes a thick, comforting chili that can be prepared in a Dutch oven on the stovetop (or in a slow-cooker); and it’s flavor improves with a long, slow simmer. It makes a decent-sized batch, perfect for a cold-weather get-together. If there are leftovers, they freeze well—or refrigerate for a few days and let the flavors meld even further.

Yeah, the list of ingredients is long, but the reward is a soulful bowl of goodness. Don’t forget to serve some, or all, of the extras: grated sharp Cheddar, sliced scallions, sour cream, hot sauce, pickled jalapeños and tortilla chips.

Our changes (noted in the recipe below) included doubling the amount of crushed tomatoes, using stout instead of pilsner beer, decreasing the maple syrup by half, swapping out chopped canned chipotles in adobo for the chipotle powder, and using our Le Creuset Dutch oven instead of a slow cooker.

The Ultimate Everything Chili

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 large yellow or red onion, finely chopped
  • Kosher salt
  • 2 lbs. ground beef, 80 percent lean, 20 percent fat
  • 8 garlic cloves, finely chopped
  • 1 6-oz can tomato paste
  • 1 Tbsp. sweet paprika
  • 1 1⁄2 Tbsp. canned chipotle, chopped
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. mustard powder
  • 2 tsp. hot smoked paprika
  • ½ tsp. cayenne powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 12 oz. (1½ cups) stout beer, such as Guiness
  • 1 28-oz. can crushed tomatoes in juice
  • ¼ cup cider vinegar
  • 1 Tbsp. maple syrup or dark brown sugar
  • 2 Tbsp. soy sauce
  • 2 tsp. beef stock bouillon paste, such as Better Than Bouillon
  • 1½ tsp. unsweetened cocoa powder
  • 2 15.5-oz. cans kidney beans, drained and rinsed
  • 2 15-oz. cans pinto beans, drained and rinsed
  • 1 Tbsp. Worcestershire sauce
  • For serving: Hot sauce, grated sharp Cheddar, sliced scallions, sour cream, sliced jalapeños, and crushed tortilla chips

Directions

  1. Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color and some of the liquid has evaporated, about 10 minutes.
  2. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and chopped chipotle chiles and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
  3. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, drained beans and ½ cup water. Cover and cook on low for at least 1 hour and up to 2 hours; stirring every 15 to 20 minutes.
  4. When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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Adapted from a recipe by SarahDiGregorio for NYTimes Cooking

Chicken Chili Verde with Poblanos and Beans

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Cozy up with a bowl of this white bean chicken chili made with tender shredded chicken, poblano chilies, white beans, cilantro, coriander and lime. Flavorful and hearty, this one-pot meal is nourishing and delicious! Serve it up with Skillet Cornbread (recipe below) and dinner is ready.

This Southwest favorite is hearty, healthy, and delicious. The Hubs kicked it up a notch by increasing the chipotle powder from a pinch to 1 teaspoon, and adding 1 teaspoon of smoked paprika. Then for an extra punch, we topped with pickled jalapeños… we like bold flavors!

Leftovers will keep up to 4 days in an airtight container in the refrigerator or can be placed in the freezer for up to 3 months.

NOTES:  If using canned green chilies, add when you add the chicken, no need to sauté. Fire-roasted canned chilies add good flavor, although the vibrant color of fresh poblanos are preferred. Feel free to add 1 to 2 cups corn for extra heartiness. You can also use whole seed cumin and coriander, toasted and ground.

Chicken Chili Verde with Poblanos and Beans

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 6 garlic cloves, rough chopped
  • 1–2 poblano peppers, finely diced (or sub 1 to 2,  4 oz. cans green chilies)
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 4 cups chicken broth
  • 1 Tbsp. soy sauce
  • 1 Tbsp. apple cider vinegar
  • 1 1/2 tsp. Kosher salt, more to taste
  • 1 Tbsp. dried oregano (or 2 Tbsp. fresh)
  • 1 1/2 lbs. chicken breasts or thighs – boneless, skinless
  • 3 cups white beans, cooked. (2 14-oz. cans, drained; OR 1 1/2 cups dry, soaked and cooked)
  • 1 bunch cilantro, chopped, divided
  • 2 limes
  • 1 tsp. cayenne or chipotle powder to taste
  • Garnishes: cilantro, sour cream, lime, sliced scallions, avocado, sliced jalapeño

Directions

  1. Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
  2. Add cumin, coriander, paprika and chili powder and lightly toast, for about 1 minute.
  3. Add broth, scraping up the brown bits. Turn heat to high.
  4. Add soy sauce, vinegar, oregano and salt.
  5. Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is cooked through and breaks apart easily.
  6. Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
  7. Add the cooked white beans and juice of 1 lime (for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
  8. Stir in half the cilantro and serve.
  9. Divide among bowls and serve with any combination of more cilantro, dollops of sour cream, sliced jalapeño, sliced scallion, avocado, and lime wedges.

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Skillet Cornbread with Pickled Jalapeños

This classic cast-iron cornbread recipe is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge. Bake it in a skillet or baking dish and it’s ready in just 35 minutes! It is a perfect companion for the above chicken chili. Our twists were adding some chopped pickled jalapeños and topping with shredded cheese.

Made with simple pantry ingredients, medium-grind cornmeal gives a chewy and hearty texture. If you prefer a smoother cornbread, go for a fine grind.

Skillet Cornbread with Pickled Jalapeños

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1/2 cup unsalted butter (or olive oil or coconut oil)
  • 1 cup medium grind cornmeal (or fine grind)
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. sea salt
  • 1 Tbsp. honey (or maple syrup) or add up to 3 Tbsp. for a sweeter version.
  • 2 eggs
  • 1/4 cup chopped pickled jalapeños
  • 1 1/4 cup buttermilk (or sub yogurt, milk kefir, or milk)
  • 1/4 chopped pickled jalapeños
  • 1/2 cup shredded cheddar cheese

Directions

  1. Preheat oven to 400F.
  2. Place a  9-10″ cast iron skillet in the oven. (If you don’t have a cast-iron skillet a round cake pan will do or an 8×8 baking dish.)
  3. Whisk together cornmeal, flour, baking powder, baking soda and salt.
  4. After at least 8 minutes remove the skillet from oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a medium bowl, leaving the skillet buttered and warm. This makes a nice crust on your cornbread.
  5. Along with the melted butter, whisk in honey, buttermilk, jalapeños and eggs. Fully mix.
  6. Pour flour mixture into the wet ingredients and gently mix until just combined.
  7. Pour into the buttered skillet, spreading out evenly. Top with the shredded cheese.
  8. Bake at 400° for 20-25 minutes. The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.

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Adapted from recipes by Sylvia Fontaine for FeastingAtHome.com

Classic Beef Chili

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There are endless variations of chili, and here’s one of the classics. It uses lean ground chuck, but you can always substitute ground turkey if you stay away from red meat. Fresh poblanos, toasty ancho chile powder, oregano and beer are just some of the ingredients that come together to make a flavorful bowl of chili for any occasion.

When it comes to making chili, it’s important to build flavor even before you add spicy heat. Toasting the ground cumin and ancho chile powder in oil as they cook with the beef brings out their earthy flavors, adding savory undertones to the mix when combined with the fresh poblano, thyme, and oregano. Using canned beans makes this recipe especially convenient; be sure to rinse and drain the beans before adding them to the pot.

Serving to a crowd? Go ahead and set up a buffet of toppings. Serve alongside tortilla chips, cornbread, and bowls of toppings like shredded cheddar, slices of fresh jalapeño and radishes, chopped scallions, and sour cream. This way, each person can pick and choose their garnishes and personalize their perfect bowl of beef chili.

And as is the case with many soups, stews and chilis, they provide a more pronounced marriage of flavors when reheated the second time around.

The original recipe indicated it took 55 minutes total from prep through eating. With two of us prepping, it took nearly 40 minutes, so you may want to rethink the total time…

Classic Beef Chili

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 2 cups chopped yellow onion (from 1 large onion)
  • 1 cup chopped poblano chile (from 1 chile). We used 3 poblanos.
  • 8 garlic cloves, minced
  • 3 lbs. 90/10 lean ground chuck
  • 1 6-oz. can tomato paste
  • 1/3 cup ancho chile powder
  • 2 Tbsp. ground cumin
  • 1 Tbsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. fresh thyme leaves
  • 1 tsp. chopped fresh oregano
  • 2 15-oz. cans dark red kidney beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 28-oz. can crushed tomatoes
  • 2 cups lower-sodium chicken broth
  • 1 12-oz. bottle of beer
  • Shredded cheddar cheese, for serving
  • Sliced or pickled  jalapeños, for serving

Directions

  1. Gather the ingredients.
  2. Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.
  3. Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.
  4. Drain beef mixture well and return to Dutch oven over medium-high.
  5. Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
  6. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, at least 30 minutes. It can simmer for 60-90 minutes.
  7. Serve chili with desired toppings.

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Adapted from a recipe by Robby Melvin for Food & Wine

A Fabulous Turkey Chili

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Cool weather, football season, toasty fireplaces, altogether signal chili season for us. So upgrade that vintage package of chili powder seasoning lurking in the back of your cabinet with something that takes a little more effort, but provides a welcome depth of flavor. Let this hearty turkey chili recipe guide you. To make it, you’ll blend a robust purée of dried chiles and canned chipotles to serve as the soup’s base. 

Building a custom chile blend allows you to create the chili of your dreams, which is to say: don’t worry too much if you can’t find the exact chiles that are recommend. Dark ancho chiles are smoky and have a raisiny sweetness; skinny, wrinkly pasillas a rich jamminess; and smooth-skinned guajillos bring bright red color and acidity. If you need to swap one out, aim for something around the same heat level. Feel free to make a double batch and stick half in the freezer (for up to 6 months) to make satisfying your next weeknight chili craving even easier. Of course, you’d need two large pots to pull that off.

Dark meat turkey is preferred for its richer flavor and fat content, but if all you have in the fridge is lean ground turkey or ground chicken, it’ll work. Brown it in batches to get a really good sear—the crusty fond that forms on the bottom of the pot is big-time flavor. When you sauté the onion, use a wooden spoon to scrape up all those bits (the steam from the veggies will help release them) and stir them into the mix. The flavor a bottle of hard cider or beer added to chili is preferred, but if you’d rather cook without alcohol, substitute fresh apple cider, a can of crushed tomatoes or tomato juice, or add a cup more water instead.

Round out the soup with creamy white beans, but any canned bean will be a good substitute such as red kidney beans, pinto beans, or black beans. Like many comfort foods, chili is personal: put out bowls of shredded cheddar cheese, thinly sliced green onion, or pickled jalapeños, if you like. Serve with broken tostadas or tortilla chips for scooping or cornbread for dunking.

With any leftovers, create another meal by filling sweet baked potatoes topped with shredded cheese of your choice, or how about a platter of nachos to go with that football game? While we’ve made (and posted) many a chili recipe, this one has now taken the top spot overall!

A Fabulous Turkey Chili

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

  • 4 cups chicken broth, preferably homemade
  • 3 large or 6 medium ancho chiles (we used dried)
  • 2 dried guajillo chiles
  • 2 dried pasilla chiles
  • 2 canned chipotle chiles in adobo
  • 4 Tbsp. vegetable oil, divided
  • 3 lb. ground turkey, preferably dark meat
  • Kosher salt
  • 2 onions, finely chopped
  • 5 garlic cloves, smashed
  • 1 Tbsp. ground cumin
  • 2 tsp. dried oregano
  • 2 Tbsp. tomato paste
  • 1 12-oz. bottle hard cider or lager-style beer
  • 1 3” cinnamon stick
  • 2 bay leaves
  • 2 15.5-oz. cans cannellini beans, drained, rinsed
  • 2 15-oz. cans of fire roasted diced tomatoes, undrained
  • 3 Tbsp. pure maple syrup
  • 2 Tbsp. fresh lime juice (from 1–2 limes), optional
  • Handful of cilantro leaves and stems, finely chopped
  • Freshly ground black pepper
  • Tostadas (for serving)

Directions

  1. Bring 4 cups low-sodium chicken broth to a simmer on stovetop in a large Dutch oven or other heavy large pot. Meanwhile, remove and discard stems from 3 large or 6 medium ancho chiles, 2 dried guajillo chiles, and 2 dried pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add 2 canned chipotle chiles in adobo and blend on high speed until smooth, about 1 minute; set aside.
  2. Warm 2 tablespoons oil in same pot over medium-high heat. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with remaining turkey, another 8-10 minutes.
  3. Heat remaining 2 tablespoons vegetable oil in same pot over medium. Add 2 white or yellow onions, finely chopped and 5 garlic cloves, smashed; season with kosher salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes. Add 1 tablespoon ground cumin and 2 tsp. dried oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute.
  4. Add 2 tablespoons tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute. Add one 12-oz. bottle hard cider or lager-style beer, one 3” cinnamon stick, and 2 bay leaves and scrape up any brown bits stuck to bottom of pot. Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.
  5. Add reserved chile purée, two 15.5-oz. cans cannellini beans, drained, rinsed, cans of diced tomatoes with their juices, and 3 tablespoons pure maple syrup to pot. Add 1 cup water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt. Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour. Add turkey and simmer until flavors have melded, about 30 minutes longer.
  6. If desired, add 2 tablespoons fresh lime juice (from 1–2 limes), and a handful of cilantro leaves and stems, finely chopped as a garnish. Season to taste with salt.
  7. Taste chili and season with kosher salt and freshly ground black pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with cilantro and lime juice, and some broken tostadas. 

Do ahead: Chili (without toppings) can be made 3 days ahead and tastes even better the next day. Transfer to an airtight container and chill. Reheat over medium-low.

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Adapted from a recipe by Carla Lalli Music

Tex-Mex Chili

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Well, it was the biggest football game of the year—”Super Bowl 57″—and our hometown Eagles team were part of the action, so we wanted to make it an authentic culinary experience, even if it was just the two of us. When we think football, our minds conjure up certain food items that are iconic stalwarts of the game celebration. To us that might mean spicy wings, soft pretzels with mustard, loaded nachos, buffalo chicken dip, bacon-wrapped jalapeño poppers, and of course chili with all the fixins’.

Over the decades we’ve made many a chili recipe with as many variations as there are football fans. This one by Pati Jinich is worth the effort. She is a Mexican chef, TV personality, cookbook author, educator, and food writer. Pati is best known for her James Beard Award-winning and Emmy-nominated public television series Pati’s Mexican Table. So she has some hefty credit backing up her authority on the chili issue.

Chili is a hearty and flavorful crowd-pleaser that’s perfect all winter long, not just on football Sundays. As is typical, we did make a few tweaks. Number one, we used an entire large jalapeño, not just a mere tablespoon’s worth. Secondly, the stew beef was not tender after one hour (no surprise there), so we simmered, uncovered, for another hour before adding the beans. It then takes another 45 minutes to an hour for the beans, covered on low with a gentle simmer, stirring every once in a while.

Alas, our team lost the Super Bowl, but the chili was a clear winner!

Tex-Mex Chili

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. vegetable oil, plus one Tbsp. set aside
  • 1 lb. beef stew meat, cubed into 1-inch chunks
  • 1 lb. ground pork or beef
  • 1 tsp. kosher salt, or more to taste
  • 1/4 tsp. freshly ground black pepper, or more to taste
  • 1 large white onion, chopped
  • 1 red bell pepper, chopped
  • 1 Tbsp. chopped jalapeño, seeding optional
  • 4 cloves garlic, finely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1 tsp. chili powder, such as ancho or chipotle chili powder
  • 1 Tbsp. chipotle chiles in adobo sauce, or more to taste
  • 1/2 tsp. cumin
  • 1 tsp. dried oregano
  • 1 Tbsp. tomato paste
  • 1 28-oz. can crushed tomatoes
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. distilled white vinegar
  • 4 cups beef stock
  • 2 15-oz. cans pinto beans, drained and rinsed

To Garnish

  • Sour cream
  • Chopped fresh cilantro
  • Shredded cheddar cheese
  • Tortilla chips
  • Green onions, sliced thin

Directions

  1. In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns. Remove meat from pot, set aside.
  2. Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften.
  3. In the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
  4. Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit.
  5. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the browned meat back into the pot, cover and cook for another hour.
  6. Next, add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for 45 minutes to an hour, stirring every once in awhile.
  7. Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

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Original recipe by Pati Jinich

Slow Cooker White Chicken Chili

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A perfect time of year for chili, and this tangy, mildly spicy white-bean chili is as warming and comforting as a traditional one, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it.

A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. In the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop*. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

On addition to sliced scallions and chopped cilantro, we topped the chili with grated Cotija cheese. It is a Mexican, dry grated cheese, made from cow’s milk and can be compared to the taste of feta and parmesan. BTW, queso fresco means “fresh cheese” in Spanish, the best substitute for cotija if you can find it in stores or happen to have some on hand. It is very close in flavor to cotija but is a little bit milder.

*You can also cook the chili in a Dutch oven on your stovetop. In step 2, add 4 cups stock instead of 3 cups and let the mixture come to a simmer over medium-high. Reduce the heat to low, cover, and cook until the chicken is tender, stirring occasionally, about 35 minutes.

Slow Cooker White Chicken Chili

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. unsalted butter
  • 1 large yellow or red onion, finely chopped
  • Kosher salt
  • 10 garlic cloves, finely chopped
  • 1 jalapeño, minced
  • 3 (4-oz.) cans chopped green chiles, hot, mild or a combination
  • 2 tsp. ground cumin
  • 2 tsp. onion powder
  • 1 tsp. dried oregano
  • ½ tsp. ground cayenne
  • 2 lbs. boneless, skinless chicken thighs
  • 3 cups chicken stock
  • 2 (14-oz.) cans great Northern beans, drained and rinsed
  • 1½ cups frozen corn
  • 1 cup finely chopped fresh cilantro (about 1 small bunch), optional
  • 1 lime, juiced (about 2 Tbsp.)
  • Pickled jalapeño slices, sliced scallion, cubed avocado and/or sour cream, for serving

Directions

  1. In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
  2. *Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
  3. Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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Adapted from a recipe Sarah DiGregorio for NYTimes Cooking

Chili-Stuffed Sweet Potatoes

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Remember the loaded potato bar craze? This hearty riff is a weeknight meal’s dream found when I ran across a food article in Better Homes & Gardens. We made several modifications such as a combo of shredded cheddar and jack cheeses, more ground beef (which BTW, you could also use ground turkey), an extra scallion, and added a teaspoon of chipotle powder.

As far as microwaving the sweet potatoes, not a fan. Often they come out inconsistent as to the softness throughout. Of course, if you are pressed for time, that might be the way to go. Ours took 60 minutes in a 400° oven (time to enjoy a pre-dinner glass of wine).

It’s a personal preference whether or not you eat the potato skins. I for one, don’t mind them and get extra fiber from doing so, The Hubs, not so much. If you have leftovers, they will keep in the refrigerator for up to 3 days, although it’s best to keep all of the layers separate.

Chili-Stuffed Sweet Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup fresh salsa, drained (liquid reserved)
  • 12 oz. to 1 lb. lean ground beef (you decide how much meat)
  • 2 tsp. chili powder
  • 1 tsp. chipotle powder
  • 15-oz. can black bean fiesta, undrained
  • 4 medium sweet potatoes
  • 1+ cup grated cheddar cheese (or a jack and cheddar mix)
  • 1⁄2 cup sour cream
  • 3 scallions, thinly sliced

Directions

  1. In a two-quart sauce pan heat 2 tablespoons olive oil over medium heat. Add drained salsa for 3 minutes.
  2. Add the meat and chili powder. Cook and stir, breaking up the meat with a wooden spoon, until cooked throughand beginning to brown, about 5 minutes.
  3. Stir in reserved salsa liquid and beans with their liquid. Bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, until flavors meld, about 10 minutes.
  4. Meanwhile, to cook the sweet potatoes, wash and pat dry. Prick each spud four times with a fork; microwave on high for 15 minutes, flipping once during cooking. (Alternatively, bake the potatoes in a 400° oven for 45-60 minutes.)
  5. Use a sharp knife to test for doneness. If not tender enough, continue to microwave in one-minute increments until tender.
  6. Split open the potatoes and gently squeeze to create a central cavity. Place on plates.
  7. Spoon chili over potatoes and top with cheese, sour cream and scallions.

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