“Bewitched” Chili

Bewitched Chili

Photo by Taste of Home©

Yield: 12 Servings (3 quarts)

Ingredients:

  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 2 cans (16 ounces each) chili beans, undrained
  • 1 can (28 ounces) crushed tomatoes
  • 3 cups water
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope chili seasoning mix
  • 2 tablespoons sugar
  • 12 round blue tortilla chips, halved
  • 12 triangular blue tortilla chips

 

Directions:

  1. In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.
  2. Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch’s hat.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

 

 

Nutritional Facts
1 cup: 230 calories, 10g fat (3g saturated fat), 14mg cholesterol, 744mg sodium, 31g carbohydrate (8g sugars, 6g fiber), 9g protein.
Originally published as Bewitched Chili in Simple & Delicious October/November 2014

 

White Chicken Chili

by Lisa Leake for Epicurious

White Chicken Chili

Photo by Lisa Leake

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1/2 jalapeño, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup frozen corn kernels (no need to thaw)
  • 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
  • 1 3/4 cups chicken broth, store bought or homemade
  • 1/4 cup heavy cream

Optional toppings:
Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

 

Directions:

  1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
  2. Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
  3. Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
  4. Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

Lisa’s Tip
This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.

100 Days of Real Food
From 100 Days of Real Food: Fast & Fabulous © 2016 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Autumn Pumpkin Chili Recipe

We have this chili often because everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington

Yield: 4 Servings

Autumn Pumpkin Chili

Photo by Taste of Home©

Ingredients:

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 pound ground turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 4-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
    Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

 

Directions:

  1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
  2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

 

Nutritional Facts:

1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56

Spring Salmon Chowder Recipe

Yield: 8 Servings

Ingredients:

  • 2 cups cauliflowerets
  • 1 tablespoon water
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 8 green onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 4 cups 2% milk
  • 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
  • 1 package (9 ounces) frozen peas, thawed
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese

 

Directions:

  1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
  2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  3. Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

 

 
Originally published as Salmon Chowder in Taste of Home April/May 2004, p22

National Clam Chowder Day – Feb. 25th

by Rob Polansky

Clam Chowder

AP Photo

BRIDGEPORT, CT (WFSB) – Wednesday is National Clam Chowder Day.

The day celebrates the popular soup, which is often made from claims, onion and potato.

Recipes, however, vary from country to country.

A recent “Chowdafest” festival in Bridgeport, which organizers said determines New England’s best chowder, claimed Donovan’s in South Norwalk has the best. In fact, the eatery won top honors multiple years in a row.

The competition, typically held on October, had O’Neill’s and Spark’s Sports Grill, also both in Norwalk, rounding out the top three.

For more on Chowdafest, visit its website here.

Copyright 2015 WFSB (Meredith Corporation). All rights reserved.

 

Presidential Favorite – New England Clam Chowder

John F. Kennedy, the 35th United States President, was reportedly not a big eater and had to be reminded about meal times.  But when he did dine, he was true to his New England roots.

President John F. Kennedy

President John F. Kennedy sits aboard the United States Coast Guard boat Manitou in Narragansett Bay, Newport, R.I., August 26, 1962. ROBERT KNUDSEN/WHITE HOUSE PHOTOGRAPHS, JOHN F. KENNEDY PRESIDENTIAL LIBRARY AND MUSEUM

From EatingWell: September/October 2008

Yield:  6 servings, generous 1 cup each

Ingredients:

  • 2 tsp.  canola oil
  • 4 slices of bacon, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
  • 1 medium red potato, diced
  • 1 clam juice, (see Makeover Tip below)
  • 1 bay leaf
  • 3 c. low-fat milk
  • 1/2 c.  heavy cream
  • 1/3 c. all-purpose flour
  • 3/4 tsp. salt
  • 12-ounce fresh clam strips, (see Shopping Tip below), chopped, or 3 6-ounce cans chopped baby clams, rinsed
  • 2 scallions, thinly sliced

 

Directions:

Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery, and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are just tender, 8 to 10 minutes.
Whisk milk, cream, flour, and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

 

Tips & Techniques

Makeover tip: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically between brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.

Shopping tip: Look for fresh clam strips at the seafood counter.

Chili and Chili Seasoning Mix

Ingredients:

  • 4 TBsp.  chili powder
  • 2 1/2 tsp. ground coriander
  • 2 1/2 tsp. ground cumin
  • 1 1/2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/2 tsp. Cayenne pepper

Directions:  Combine the spices.  Store in an airtight container or zipper-closing sandwich bag in a cool, dry place.

Yield:  20 tsp. mix or 4 batches (use 5 tsp. for each recipe of chili)

Chili

Ingredients:

  • 1 lb. boneless round steak, cut into 1-inch pieces
  • 2 tsp. vegetable oil
  • 5 tsp. Chili Seasoning Mix, divided  (Recipe shown above)
  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 28 oz. can diced tomatoes undrained
  • Two 15 oz. cans chili beans, divided

Directions:  Lightly brown steak in oil in a Dutch oven; add 3 tsp. of the seasoning mix and toss to coat.  Add ground beef; cook until meat is no longer pink. Add onion and cook until tender.  Add tomatoes and 2 more tsp. of the seasoning mix. Stir in one can of chili beans.  Put the contents of the other can in a blender, cover and process until smooth.  Add to chili.  Cook on low for 30 – 40 minutes or until meat is tender.

Yield: 10 servings