Chicken/ Chili

Chicken Chili with Ancho and Pasilla Chili Peppers

On the menu tonight – Chicken Chili with Ancho and Pasilla Chili Peppers!

We had some dried chili peppers in the pantry and I decided to include them in this recipe. I don’t use a lot of dried chilies in my cooking, so I did a little research on how to use them. Some people take off the stem and throw the whole pepper in hot water to reconstitute, then blend them. Others take off the stem, cut them open to get rid of the seeds, put them in water to reconstitute, then blend. Yet another option is to de-stem, de-seed, and finely chop or even grind and use them as you would any other dry spice. Knowing I would need some liquid for the chili, I opted to de-stem, de-seed, put them in the blender with some water and blend. I didn’t bother using hot water since they’d be going in to a pot of chili that would simmer for a while.

Other than the dried chilies, this batch is very similar to several other chilies that I’ve made. Once I tried the finished product, I will probably always incorporate dried chilies, they added SO much depth of flavor.

The next time you are making chili, I hope you’ll try my recipe and let me know what you think!

Print Recipe

Chicken Chili with Ancho and Pasilla Chili Peppers

(No Ratings Yet)

Chicken Chili with Ancho and Pasilla Chili Peppers

Ingredients

1 lb ground chicken (light or dark meat, whatever your preference)
1 dried Ancho Chili Pepper
1 dried Pasilla Chili Pepper
1 Vidalia onion, diced
1 Jalapeno, finely diced
3 cloves garlic, minced
2 cans tri-blend beans (you could use whatever bean you like, including Great Northern, Cannellini, Kidney, etc)
1/4 cup masa harina (optional, use this if you want a little thicker chili)
1 can diced tomatoes or 1 can Rotelle tomatoes
1 can tomato sauce
2 Tbsp chili pepper
1 tsp Oregano
1 Tbsp Cumin
1/4 tsp Cayenne pepper
1 tsp Kosher salt
1 tsp freshly ground pepper
1-2 Tbsp olive oil
Garnish:
chopped scallions
diced red or white onion
grated cheddar cheese (I used medium cheddar)
sour cream

Instructions

Prepare the dried chili peppers, cut off the stems, de-seed, rough chop and put them in a blender with 2 cups of water

Blend the chilies until smooth and you don't see any chili pieces

Pre-heat a large pot over med-high heat

Add the olive oil, the onion, and jalapeno. Cook 3-5 minutes

Add the dry spices to the pot and mix them in with the onion and jalapeno to bloom them, just a minute or two

Add the chicken and break it up so it can caramelize in the pot, 3-5 minutes

Add the beans, tomato sauce, tomatoes, blended chili peppers, and garlic. Mix to combine

Let the mixture come to a boil, then reduce to a simmer

Keep a cup or two of water handy in case it starts to reduce too much

Simmer at least 30 minutes

Notes

When I'm preparing to cook, I will pre-measure the dry spices in a small bowl. That way, you don't waste time searching for this or that spice and measuring when you need it. The last thing you want to do is accidentally dump too much of one of the spices in to the pot.

November 2, 2024 By Patrick Dulmage

Beef/ Casserole/ Chili

Jalapeno Cornbread Chili Poke Bake

On the menu tonight – Cornbread Chili Bake!

When you have chili and cornbread in a meal, what invariably happens? You break up the cornbread and mix it in the chili. Why not just go ahead and bake them together? I decided to try the method of poking holes in the cornbread with a wooden spoon, ladling chili on top and then baking.

I wanted a little kick to this dish, so I added jalapenos to the cornbread. You can make your own cornbread or you can use a mix. In this version, I used a mix. BUT, if you want to make your own cornbread, you can try my version. For the chili, I used a really basic recipe – no beans.

It doesn’t really matter if you make the the cornbread or chili first. My recommendation is make the cornbread first then start on the chili. Once the cornbread is finished, let it cool off as the chili simmers. Once the chili is finished, ladle it on top cornbread (after you’ve poked holes in the cornbread) along with a little shredded cheddar cheese. Bake it for about 20 minutes and serve with chopped green onions, shredded cheddar cheese, sour cream, and whatever other toppings you like on your chili.

I look forward to hearing how your version turns out.

Print Recipe

Jalapeno Cornbread Chili Poke Bake

(No Ratings Yet)

By Patrick Dulmage – Serves: 8-10

Prep Time: 20 min – Cooking Time: 1 hour

Jalapeno Cornbread Chili Poke Bake

Ingredients

1 box 11.5 oz Krusteaz Southern Cornbread mix
2-3 tsp chopped jalapenos
1/2-1 Vidalia onion - chopped
1 28oz can crushed tomatoes
1 lb ground beef
2 Tbsp chili powder
2 tsp ground cumin
1/8-1/4 tsp cayenne pepper
2 Tbsp tomato paste
1 Tbsp Kosher salt
1 cup shredded cheddar or Mexican blend cheese
1/2 -1 jalapeno pepper, seeded and chopped (leave seeds in if you want it hotter
1 cup sour cream (for garnish)
1-2 green onions, chopped
2-3 Tbsp olive oil

Instructions

Pre-heat the oven to 350 degrees

Prepare the cornbread batter using the package or make your own

Add the 2-3 tsp chopped jalapeno to the cornbread mixture

Bake the cornbread according to package directions

Once the cornbread finishes baking, remove and let it cool

Pre-heat a large sauce pan over medium-high heat

Add the olive oil and then the onions with the chili powder and cumin

Add the ground beef along with some Kosher salt and pepper

Once the ground beef has browned, add the crushed tomatoes

If the chili isn't loose enough, add a little water

Bring chili to a boil and then simmer at least 20 minutes

Poke holes in the cornbread with the handle of a wooden spoon. You want to evenly space the holes about an inch apart so every bite gets some of that chili

Ladle the chili over the cornbread

Sprinkle the cheese on top of the chili

Bake for about 25 minutes to melt the cheese

Pull from the oven and serve with a dollop of sour cream and a sprinkle of green onions

March 5, 2022 By patrickdulmage

Chili

Small Batch Chili with Beef or Impossible Burger

On the menu tonight – Small Batch Chili!

I’m losing track of how many types of chili I’ve posted. Usually when I make a pot of chili, I’ll use two pounds of meat and enough of the usual suspects to support two pounds of meat. BUT, I’m the only one in the house that eats meat and I can only eat and freeze so much chili. So, I tried cutting the portions in half to make a smaller batch and it worked out great.

Another departure from my go-to chili are the peppers I used. I decided to go for it and use a habanero pepper! This is a first, I have NEVER dared using the infamous habanero pepper! Having accidentally touched near my eye (and instantly regretting it) after working with jalapeno, I wasn’t going to take ANY chances. I used latex gloves to work with the habanero. Not wanting to melt my face off, I de-seeded the pepper and then chopped it as finely as I could to ensure I didn’t get a piece of molten lava in any one bite. Even taking those precautions, I still only used about a quarter of an already small pepper. Surprisingly, I didn’t even pick up on the habanero, not in taste or heat. I was REALLY surprised because when I use cayenne pepper in my chili, I don’t use more than about a 1/4 teaspoon at the most, in a two pound batch, and that will get my nose running. In this batch, I used the habanero, about an 1/8 teaspoon of cayenne, and half of a jalapeno (de-seeded) and it was surprisingly mild. So, next time, I’ll use half of the habanero and see what happens.

The next time you make a pot of chili, I hope you’ll try my Small Batch Chili!

Print Recipe

Small Batch Chili with Beef or Impossible Burger

(No Ratings Yet)

By Patrick Dulmage – Serves: 6-8

Small Batch Chili with Beef or Impossible Burger

Ingredients

1 lb ground beef (or impossible burger)
1 can kidney beans
1 can Rotelle tomatoes
1 can tomato sauce
½ bottle Dos Equis beer
1 med onion, diced
1 jalapeno, seeded and diced
3-4 cloves of garlic, minced
¼ habanero pepper, seeded and finely chopped
¼ cup masa harina
2 tbsp chili powder
1 Tbsp cumin
1 tbsp onion powder
1 tsp oregano
1 tsp Completo Seasoning
1/4 tsp cayenne pepper
1 Tbsp Olive oil
Kosher salt
Black pepper

Instructions

In a medium pot over medium heat, add the olive oil, onion, habanero, and jalapeno

Cook until onion is translucent

Add the chili pepper and cumin to bloom the spices

Add the impossible burger and cook about 4-5 minutes

Add the cayenne pepper, Completo, and oregano, stir to combine

Add the garlic, tomato sauce, Rotelle tomatoes, beans, and beer

Stir in the masa harina

Simmer on low for 30 minutes

Garnish with some shredded cheddar cheese, sour cream, green onions, Fritos... whatever YOU like for your chili

January 23, 2022 By patrickdulmage

Chili/ Vegetarian

Black Bean Eggplant and Lentil Chili

On the menu tonight – Black Bean Eggplant and Lentil Chili!

I had a Japanese eggplant that I needed to figure out what to do with. I decided to make a big pot of chili! Since Audrey doesn’t eat meat, I went with a completely vegetarian chili.

For the tomatoes, I went with fire roasted diced tomatoes to add a little smokiness.

I hope you will try this dish and let me know what you think.

Print Recipe

Black bean Eggplant and Lentil Chili

(No Ratings Yet)
Loading...

By Patrick Dulmage – Serves: 8-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hr 15 min

Black bean Eggplant and Lentil Chili

Ingredients

1 Japanese Eggplant, diced

2 cans black beans

1 cup lentils

4 dried Pasilla Chilis, seeded, stemmed, steeped in hot water

3 dried Guajilo Chilis, seeded, stemmed, steeped in hot water

2 28oz cans fire roasted tomatoes

4 cloves garlic, minced

1 Vidalia onion, finely diced

1 tsp ground cumin

1 tsp Better Than Bouillan chicken broth

1/4 cup key lime juice

2-3 Tbsp olive oil

salt and pepper to taste

Sour cream for garnish

Instructions

1

Pre-heat a large heavy bottom pot over medium heat

2

Pulse the steeped chilis in a food processor

3

Add the olive oil to the pot along with the onions

4

Cook the onions and eggplant until translucent, about 4-5 minutes

5

Add the garlic and black beans, cook an additional 4-5 minutes

6

Add the tomatoes, Better Than Bouillon, and cumin

7

Taste and adjust seasoning, including salt and pepper

8

Let simmer on low for 45 minutes

9

Add the lime juice at the end of the 45 minutes

10

Serve with garnish of your choice

September 1, 2021 By patrickdulmage

Chili/ Vegetarian

Impossible Chili

Tonight, I made yet another chili. This time I made a vegetarian chili using the meat substitute, Impossible Burger.

After prepping the veggies, this dish goes together really quickly. You can go from start to table in about 45 minutes. Like any chili, the flavors will develop more as it simmers longer but it’s REALLY good in just 30 minutes.

Whenever I make chili, I make big batches so I have some extra I can either share or freeze. I hope you’ll try my latest version of chili – Impossible Chili!

Print Recipe

Impossible Chili

(90 votes, average: 3.92 out of 5)

By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Impossible Chili

Ingredients

1lb Impossible burger
1 can black beans
1 can kidney beans
1 can great northern beans
1 jalapeno pepper
2 small Poblano peppers
1 Serrano pepper
1 banana pepper
5 cloves garlic
1 28 oz can diced tomatoes
1 28 oz can whole tomatoes
2 14 oz cans diced fire roasted tomatoes
2 tsp cumin
1/8 tsp cayenne pepper
1 tbsp tomato paste
1 12 oz can IPA of your choice
Toppers:
Sour cream
diced onion
grated cheddar cheese
Frito corn chips
green onions

Instructions

In a large dutch oven, brown the Impossible burger

Season the “meat” with chili powder, cumin, cayenne, salt, and pepper

Once browned, add the peppers, onion, and garlic. Cook until tender, about 5 minutes

Add the tomato products and beans

Simmer on low at least 30 minutes, 2 hours or more is better.

November 8, 2020 By patrickdulmage

Chili/ Turkey

Turkey Chili with Tortilla Strips

On the menu tonight – Turkey Chili!

The temperature dropped in the last couple of days which means one thing in my house – CHILI! I’ve been trying to use up some things in the freezer and fridge lately and chili is the perfect dish to use things up. This version has ground turkey, some onion, garlic, bell peppers, and a pepperoncini pepper (I got one last pepper from my plant this week).

Usually, I’ll let the chili cook a long time but this one was done in about 30 minutes. Of course, the longer you let it simmer the deeper the flavor will get. Even in the relatively short time this cooked, the flavors were great. If you want a little something to warm you up as the temperatures drop, make a batch of this chili!

Print Recipe

Turkey Chili

(No Ratings Yet)

By Patrick Dulmage – Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Turkey Chili

Ingredients

3 Tbsp Extra Virgin Olive Oil
1.25 lbs ground turkey
2 bell peppers, diced
1 Vidalia onion, diced
1 Pepperoncini Pepper (can subtsitute any other pepper you like. Go habanero if you want to burn your face off, or jalapeno for a little heat)
4 cloves garlic, finely chopped or minced
2 Tbsp grill seasoning, any brand (I used Montreal Chicken Seasoning)
4 Tbsp chili powder
1 Tbsp cumin
2 Tbsp Worcestershire sauce
1-3 Tbsp hot sauce, any brand
1 14oz can tomato sauce
1/2 bottle of beer, any beer you like (I used an IPA)
1/2 cup BBQ sauce, any brand (I used up the last of one in my fridge door)
Tortilla strips, either home made or pre-packaged type for salads

Instructions

Heat the olive oil in a large dutch oven over medium heat

Add the ground turkey meat with the chili powder, cumin, grill seasoning, Worcestershire sauce, and hot sauce

Brown the meat for about 5 minutes, then add the onions, bell pepper, and garlic

Deglaze the pot with the beer, while scraping any bits from the bottom

Add the tomato sauce and BBQ sauce and bring to a simmer

Let the chili simmer at least 10 minutes

Check your seasoning and heat level

Serve immediately garnishing with your favorite toppings (see below for suggestions)

Notes

Garnish your chili with your favorite toppings. Some suggestions include: shredded cheddar cheese chopped green onions finely diced vidalia onions tortilla strips sour cream

September 17, 2020 By patrickdulmage

Beef/ Chili/ Pork

Chili – My Go-To Version

On the menu tonight – Chili! Of all the types of chili I make, this version is my go-to. It’s made with two types of meat, ground beef and ground pork, along with several types of peppers. There are red and green bell peppers, along with jalapeno and poblano peppers, and the rest of the usual suspects for chili. While it has a kick, it isn’t burn your face of hot. If that’s your thing, you could turn up the heat by adding more cayenne and / or adding a habanero pepper. One of these days I am going add a little de-seeded habanero – but not today. 🙂

I hope you’ll make this version and let me know what you think.

Print Recipe

Chili - My Go-To Version

(No Ratings Yet)

By Patrick Dulmage – Serves: 10

Prep Time: 20 minutes – Cooking Time: 2 hours – Total Time: 2 hrs 20 min

Chili

Ingredients

1lb lean ground beef
1lb ground pork
1 teaspoon cumin
1 tablespoon kosher salt
2 tablespoons chili powder
2 teaspoons black pepper
1/8-1/4 teaspoon cayenne pepper
5 shakes Tabasco sauce
1 jalapeno pepper, finely diced
1 Poblano pepper, finely diced
4 cloves garlic, finely chopped
½ green bell pepper, diced
½ red bell pepper, diced
16 oz can tomato sauce (could substitute fire roasted diced tomato)
28 oz can diced tomato
28 oz can crushed tomato
16 oz can kidney beans drained

Instructions

In a large dutch oven, brown the ground beef and pork over medium heat.

Season the meat with the chili powder, cumin, Tabasco sauce, cayenne pepper, salt, and pepper.

When the meat is browned, drain the fat.

Add the jalapeno, garlic, onion, and bell pepper. Cook until the vegetables are tender.

Add the tomato products and kidney beans.

Simmer on low heat for two hours, stirring every 30 minutes or so.

Notes

Serve with some green onions, sour cream, and a little cheddar cheese.

April 5, 2020 By patrickdulmage

Chili/ Seafood/ Vegetarian

Seafood Chili

On the menu tonight – Seafood Chili! In previous posts, I mentioned how many types of chili I’ve made. I decided to make them and post the recipes for you.

This chili features fresh shrimp, crab, and clams. The best part about this chili is you can prep and eat within an hour. The cook time is only about 30 minutes. Don’t be intimidated by the list of ingredients. There is nothing difficult about making this pot of chili. SO, if you are craving seafood and like a little kick, make a pot of my chili!

Print Recipe

Seafood Chili

(1 votes, average: 4.00 out of 5)

Seafood

By Patrick Dulmage – Serves: 8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Seafood Chili

Ingredients

2 tbs olive oil
1 large vidalia onion, diced
2 tbsp garlic, minced
1 medium jalapeno, small dice
1 tsp red pepper flakes
¼ tsp kosher salt
¼ tsp pepper
¼ tsp cayenne pepper
1 tbs Italian seasoning
1 tbs ground cumin
1 tbsp Old Bay Seasoning
3 tbsp chili powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup steamed clams, chopped
1 lb shrimp, deveined, shelled and chopped
1 lb canned or steamed crab meat
(2) 10 oz cans Rotel tomatoes with green chiles
(1) 14 oz can light kidney beans with broth
(1) 14 oz can Great Northern beans with broth
Juice from ½ lemon

Instructions

In a large, heavy pot, heat the olive oil over medium heat.

Add the onion, jalapeno, green and red peppers, as well as the spices. You want the spices to bloom.

Once the onion is translucent, add the beans, tomatoes and clam juice. Stir well.

Add the seafood and cook for about 30 minutes. You want the shrimp to be pink and everything else heated through. I recommend setting the timer for 20 minutes and stirring the pot about every 5 minutes or so.

Once the shrimp are cooked, turn off the heat and add the lemon juice. Stir one last time and serve.

Notes

Garnish with green onion.

March 28, 2020 By patrickdulmage

Chili/ Vegetarian

Vegetarian Chili

On the menu tonight – Vegetarian Chili! After I made the Diner Chili, Audrey wanted some of my vegetarian chili. Who am I to hold out? So of course I’d make a batch of my vegetarian chili! This one is also really easy to make. The trick to making just about any dish is the preparation. I roasted the jalapeno and poblano peppers yesterday. Today, all I had to do was dice the onion and mushrooms. There wasn’t much to do with the other ingredients except measure them out.

This dish is totally vegan. We usually add some sour cream and maybe a little shredded cheese to top it, but if that’s not your thing – don’t. This is a super hearty and flavorful chili, even if you eat meat I invite you to try this dish. I’ll eat this in a bowl, but if you really want to guild the Lilly put it over a baked potato or in a sour dough bowl – you’ll be living large!

Print Recipe

Vegetarian Chili

(No Ratings Yet)

Chili

By Patrick Dulmae – Serves: 8-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Vegetarian Chili

Ingredients

1 28 oz can diced tomatoes
2 14 oz cans fire roasted diced tomatoes (Hunts or Muir Glen preferred)
1 can kidney beans – drained & rinsed
1 can tri-color beans– drained & rinsed
1 Vidalia onion diced
2 jalapenos, seeded and roasted
4 cloves garlic, minced
8 Baby Bella Portabella mushrooms, diced
1 poblano pepper, seeded and roasted
2 tsp Cumin
1 tsp Coriander
3 tbsp Chili powder
1 tbsp Tomato paste
3 tbsp Extra Virgin Olive Oil
¼ tsp Cayenne Pepper
Kosher salt
Shredded cheddar cheese for topping
Chopped cilantro for topping
Sour Cream for topping

Instructions

Pre-heat oven to 350 degrees.

Once the oven gets to temp, roast the jalapeno and poblano peppers approximately 45 minutes. Alternatively, if you have a gas cook top, roast the peppers directly on one of the burners, then put in a zip lock bag. Once the peppers cool cut into a small dice.

In a large pot, add the olive oil, onion, garlic, tomato paste, and spices (to bloom).

Once the onions are translucent, add the tomatoes and roasted peppers.

Low simmer for 1 hour. If you can wait, let it cool and refrigerate overnight and serve the next day. Chili is always better the next day. 

Notes

Serve with some grated cheddar cheese, finely chopped green onion, finely diced Vidalia onion, and sour cream. Can be served in a bowl, bread bowl, or over a baked potato.

March 14, 2020 By patrickdulmage

Beef/ Chili

Diner Chili

On the menu tonight – Diner Chili! I’ve been making chili a LONG LONG time. I’ve made it with beans, without beans. I’ve made it with beef, ground beef, and chicken. I’ve even made meatless chili! Chili is the one of the things that helped me capture Audrey’s heart, it was the first meal I made for her. That’s a story for another day. Today, I’m in search of the BEST chili recipe EVER! I’ve got cookbooks dedicated to chili. I’ve got chili recipes from every state. I decided to make a Diner-style chili. So, there aren’t any beans in this version. The inspiration for this batch of chili is Ben’s Chili Bowl. I’ve never had Ben’s Chili Bowl chili, so I won’t call this a clone. I found several recipes online that claim they are good/close clones and after reviewing them here’s my version.

This recipe couldn’t be easier. There aren’t a lot of veggies to chop. Once you gather all the ingredients, you pretty much dump them all in a pot and cook it. It’s great in a bowl with your favorite toppings or served over beans. I hope you’ll try making your own version of this Diner Chili!

Print Recipe

Diner Chili

(No Ratings Yet)

By Patrick Dulmage – Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Diner Chili

Ingredients

2 lbs ground beef (80/20)
3 Tbsp Chili Powder (New Mexico chili powder)
½ tsp Curry powder
1 tbsp Dehydrated Onions
2 tbsp Masa Harina
1 tsp Garlic Powder
1 tsp Sea Salt
1 tsp Cumin
2 tbsp Beef Bouillon
1 Bay Leaf
1 tbsp tomato paste
2 cups water

Instructions

Put water, beef and spices in large pot

Bring to a boil, then reduce heat to simmer

Simmer for about 45 minutes

Notes

Chili is almost always better the next day. If you can wait, let the chili cool, refrigerate, and serve it the following day.
This chili is perfect for chili dogs! Some recommended toppings: Grated Cheddar cheese, Finely diced onion (preferably Vidalia), Sour cream, Fritos (original)

March 13, 2020 By patrickdulmage