We are seven days into October – National Chili Month – if you haven’t been following along. I got off to a late start in the cooking, but I have been making up for lost time this weekend.
Here is the Chili List (We decided to add one more – White Chicken Chili)
- Veggie Chili (Ryan will be disappointed, but I am sure he will get over it, there will be plenty of meat chili this month)
- Chili Dogs and Chili Burgers
- Spicy Chicken Pumpkin Chili
- Chili Verde
- Chili over Spaghetti
- Chili Pie
- White Bean and Sausage Chili
- Chili & Ribs
- White Chicken Chili
This weekend we were able to cross two items off the list – Chili Dogs/Burgers Chili Burgers and White Chicken Chili, which was a last minute addition to the list.
Chili for Chili Dogs and Chili Burgers
Here is the recipe for the Chili for the Chili Dogs and the Chili Burgers. It was a bit on the sweet side (probably because we used pumpkin beer (I was sick and Ryan went grocery shopping, I like pumpkin beer, but I do not usually use it for cooking). But I still think it was good chili! Ryan informs me that it was perfect.
- Olive oil
- Large yellow onion
- 4 garlic cloves
- 1 red bell pepper
- 1.5 pounds ground beef
- 1 14.5 ounce can petite diced tomatoes (drained)
- 1 12 oz bottle of dark beer
- 2 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 2 teaspoons red pepper flakes
- 1 or two shakes of hot sauce
- Sauté onions in olive oil over medium to low heat until translucent (about 5 minutes)
- Add garlic and sauté for about 1-2 minutes
- Turn up heat to medium-high and add ground beef
- Add all of the spices and the hot sauce
- Add diced tomatoes and beer (I didn’t use the whole bottle of beer – probably about ¾) and let simmer until the chili has reached the desired consistency
Now for the assembly. Make burgers however you normally like them. We tend to put salt and pepper on them, and occasional Ryan adds Worcestershire sauce and garlic. Then just scoop on an extra lot of chili.
Ryan got a little creative with the hot dogs. After the hot giardiniera incident of 2012, Ryan decided to have his revenge. After grilling the hot dogs, Ryan let them soak in a container (probably way more than necessary) of hot giardiniera on the grill. We then served the dogs with the chili, some of the peppers, and some of us added cheese.
We did this as a tailgate, so in case you are wondering, we heated the chili and the hot giardiniera up in foil containers that we could easily throw away after. Check out the pictures below of the yummy goodness.
And now for Ryan’s comments. The chili dogs were by far the best chili dogs he has ever had (and he is old, so I am sure he has eaten a lot of chili dogs in his day). He would do absolutely nothing differently next time, and the hot giardiniera was key. As far as chili dogs go, he would rate them as a 9.5 out of 10. On further review (kind of like instant replay in football) he now suggests that next time we wrap the hot dogs in bacon, use cheddar dogs or cheddarwurst (you should have seen his expression when he said that, it was like he had just discovered fire, or electricity, or gravity), or use a hot dog with a thicker casing. I think he is biased because he took part in the cooking so he is giving it a higher score to reflect his involvement. We will have to get some impartial raters in the future.
And for the grilling technique . . .
White Chicken Chili
Now for the white chicken chili. I started out with this recipe for inspiration. And then I changed it. I tend to do that with most every recipe. Oh well.
- Olive oil
- 3 pounds boneless skinless chicken breast, cubed
- 2 (15-ounce) cans white beans – I used Great Northern Beans
- 1 medium jalapeno pepper, diced
- 2 medium poblano peppers roasted and then diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- Salt and pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon cayenne powder
- 2 teaspoons paprika
- 4 cups low-sodium chicken broth
- 3 limes, juiced, plus lime wedges, for serving
- 1/4 cup chopped cilantro leaves
- 2 tablespoons cornstarch
- Drain and rinse the beans. In a medium bowl, mash the beans with a potato masher until chunky.
- Over medium-high heat, brown chicken breast in olive oil (as always, I cooked all of this in my Dutch Oven). Season with paprika, and salt and pepper. Once cooked, set the chicken breast aside
- Add the onions and sauté until translucent (5-10 minutes)
- Add the garlic and peppers and sauté about 3 minutes
- Add the cumin, coriander, and cayenne sauté for 1 minute.
- Add the chicken broth and lime juice and bring to a simmer
- Add the beans and continue to a simmer. Once simmering, add the chicken and cilantro.
- Remove ½ to 1 cup of liquid, and add 2 tablespoons of corn starch to removed liquid. Once well combined, add back into the pot, and simmer until reached desired consistency.
And now, pictures: