Search
Black Bean and Beef Chili
20

Black Bean and Beef Chili

With Fall on the doorstep, the morning temperatures here have been dipping into the 30s and honestly, it’s been lovely!  This weather has also got us craving (and I mean craving) cold-weather foods and I’m the first one to say, “Bring on the chili!”  Actually, when I was making up our menu for this week last Friday morning, I sort of had an epiphany when I realized, with my winter slippers already on and a hot cup of coffee sitting next to me, that it’s time for cozy food again.  What an exciting moment in a Fall-favoring foodie’s life!  So this black bean and beef chili made it to the menu and the weather hasn’t disappointed us yet this week.  It seems as if Fall is the only season that “knows” it’s place here in New England – Winter lasts well into Spring, sometimes it feels like we miss Spring and jump directly into Summer, and Winter often feels like it starts in November.  Fall…you’re right on time!

Black Bean and Beef Chili

We made this chili once last winter and decided that it deserves a place of honor next to my turkey chili.  It’s really fantastic…for a beef chili.  Believe it or not, this was our first beef chili – it’s been one of Kyle’s long-standing, yet never-fulfilled requests and I can assure you that he is a happy camper with this recipe.  I was mainly afraid of beef chili being greasy but the use of very lean ground beef in this recipe remedies this issue…which made me a very happy camper.  What’s so cool about this recipe is that you’ll purée one can of the black beans with the tomatoes and this mixture will thicken the chili as it cooks.  The chili ends up thick and hearty without too much heat despite the various types of chile powders.  I can’t think of a better meal to welcome in my favorite season…and paired with a few scoopable Fritos, I’d say it’s pretty darn close to perfection.

Jerk Chicken Chili
24

The cold weather is upon us here in New England and when the days turn cold, all I want to do is cook warm food.  I’m no different than anyone else, right?  But I think I may have an advantage.  See, I’ve got Pam Anderson’s Perfect One-Dish Dinners and no matter my mood, there is always a fantastic recipe waiting for me to make in just one pot…err, dish.  So considering I’ve been working 10+ hour days for the past 3 weeks, this Jerk Chicken Chili couldn’t have come at a better time.

I’ll be the first to admit that I’m a sucker for chili.  I love it any which way and this way is a definite winner.  Jerk Chicken Chili.  Rich, warm, and luxurious. The cinnamon brings flavors of the Middle East and North Africa and infused with some heat from the jalapenos and chili powder, you’ve got an incredible chili that makes me want to hop on a cruise ship and head towards the Caribbean.  I love that there’s lots of shredded chicken in this chili and I love even more that I didn’t have to cook the chicken.  Yep, take the easy way for this dish and pick up a cooked roaster from your grocery store – the most laborious part of the whole dish is picking the chicken but I certainly don’t mind doing so when someone else cooked it for me!

I made some small changes to the recipe and the recipe below reflects them.  Basically I omitted half of the tomatoes and drained off some of the bean juices before the beans went into the pot.  The chili starts out with quite a bit of liquid and I was afraid the chili would turn out more soupy than I wanted.  I also added a cornstarch slurry towards the end because the sauce just wasn’t thick enough for my preferences.  Regardless of my changes, this chili is awesome and since it makes enough for a crowd, it’s going on my Thankgiving weekend menu to use up some of that leftover turkey.

Crockpot 3 Bean Turkey Chili
2

Who knew that after finally trying a new chili recipe recently, that I would be motivated to try others as well?? I came across this one looking for more WWPoints recipes and knew just by looking at it that I needed to give it a shot.  Plus, it’s a crockpot recipe so I found it terribly difficult to pass up. I did find I had to add a few things to the recipe after it had cooked all day because the amount of flavor I expect from a chili just wasn’t there.  Not a huge deal though and you’ll see my adapted version below.  With my additions, I have to say that I adore this recipe.  I’ve never made a chili with tomato sauce and I was a little worried about it being too soupy but I was really pleased with the overall consistency (nice and thick).  And if you’re a big fan of beans in all shapes and sizes like we are, you’ll definitely find pleasure in this meal. With regards to the WWPoints, as Gina wrote the recipe, it was 3 Points, but because I added dark turkey meat, my version yielded 5 Points/serving. Oh and PS – I still can’t figure out how 20 oz of meat could possibly feed 12 people as stated in the original recipe.

Chicken Chili
4

chickenchili1

It’s been a while since the Barefoot Bloggers have done a Bonus Recipe Challenge (BRC) and during that downtime, I’ve been working up a big new BRC.  Based on my Week with the Barefoot Contessa I did last year, I wanted to expand the challenge to the whole group.  There are no set posting dates for the five recipes I chose, just that they are posted between November 2-6, and this is my first of the week. So over the course of this week, check back daily for a new Ina Garten recipe that I’ll add to the 70+ Ina recipes I’ve already posted about here!

So the first recipe of the week brings us Chicken Chili.  After having made my favorite chili recipe more times than I can count and after having won my department’s chili cookoff with the recipe last year, I’m finally trying a new chili recipe. Although, I guess you could say that I have been making a different recipe during the past year since discovering Penzey’s Chili 3000 but the recipes only differ by the spices. We’re totally in love with Chili 3000 by the way!

That said, I was looking forward to this recipe.  I’d been itching to try a chicken chili recipe and I certainly wasn’t let down by this one.  While the chili was a little on the soupy side (which can be easily fixed next time since we’re thick chili fans) the flavors were spot on. I loved the big chunks of peppers and chicken (which I grilled rather than roasted – you’ll see my changes below) and with the my addition of black beans, this chili was a hearty and satisfying meal on an unseasonably cold October night here in CT. Go ahead and give it a try for yourself!!