Chicken Chili

It has been a while since I posted a recipe. We are trying to cut down on red meat so I have been working on chicken dishes. Here is a new on that has been husband approved.

Chicken Chili

2 large chicken breasts - skinned , boned and rinsed
2 Tablespoons of extra virgin olive oil
1 pound frozen sweet white corn
2-15 ounces cans of diced tomatoes - do not drain this will be the liquid for the chili
1 - 15 ounce can or Red kidney Beans drained and rinsed
1 large sweet onion diced
salt
pepper
1tablespoon of your favorite chili powder. I use The Spice Hunter Salt Free Chili powder Blend

Optional

1 - 15 ounces can of black olives

In a 4 quart cover pot. I use my red soup pot. Add the olive oil and chicken. Salt and pepper as desired, I like to keep it on the light side. Cook the chicken on medium low for 15 minutes per side. Remove the chicken from the pan and add the onions. Cook the onions until translucent. while the onions are cooking cut the chicken in to bite size pieces. Put the chicken and the remaining ingredients into the pan. Cook covered on medium low for 1 1/2 to 2 hours.

While that is cooking make your corn bread.

This recipe serves 5 as a main course.

First Full Day home from the Hospital

Today was Eric's first full day home from the hospital. We both got some much needed rest. In addition I managed to get a little cleaning and a lot of laundry done. I have gone through most of the mail and newspapers that were waiting for me since Saturday. I am very sure that the recycling bin in the back yard was very happy to be feed quite a bit today.

On the finishing of my UFOs I was very scattered today and worked on 3 different projects. Including a hat for John,  another Uncle Harry Scarf in an olive gray for my on line studio and I am nearing the ending of a very large wool shawl. I am in the lace section so it takes almost an hour to do 2 rows. If I had sat down and worked on just the shawl it might have been finished today.

I hear the spindles and spinning wheel calling my name but I just did not find the time today.

I did make a pot of chili tonight for dinner. I was very happy that I managed to get a home cooked meal made today. Since neither of us was very hungry I strongly suspect that I will have enough for at least one more dinner. There is also almost a full pan of homemade corn bread left over too. Maybe even enough for breakfast.

Well it is getting quite late so I think its time to call it a night.

Succotash Chili

I know it sounds really weird but don’t say yuck till you have tried it.

1 pound of stew meat

1 large can of stewed tomatoes, do not drain, pour the juice in the pan as your cooking liquid.

1 can of black olives, drained

1 pound frozen white corn

10 ounces frozen Lima Beans

1 Tablespoon chili powder

¼ teaspoon of salt and pepper

¼ cup chopped onion

Brown the stew meat, with the salt and pepper. Add the onions when meat is almost browned. Cook the onions until translucent. Add the rest of the ingredients and bring to a boil. Turn down the temperature and simmer on low for 3 hours. Adjust the seasoning to your preferances. Serve with corn bread.

My Version of Chili

This is my lazy version of chili, this recipe is easy to do. If however; your are a chili fan who will go to great lengths to find the perfect chili, this recipe is not for you. In other words if your are a chili purest go to the next recipe. For the rest of the world this is an easy dish to prepare.

2 pounds of stew meat
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion chopped
2 tablespoons of tomato paste
1-28 ounce can of whole peeled tomatoes in its own juice
1 cup of water
2 teaspoons of The Spice Hunter Salt Free Chili Powder Blend
2-16 ounces cans of kidney beans drained and rinsed
1 pound of frozen white corn
Non stick cooking spray

In a large Le Creuset pot, spray the bottom and sides with the non stick cooking spray. Add the stew meat, salt and pepper and brown the meat over a medium heat. Add the chopped onion and saute for a few minutes. Add the tomato paste and mix well. Add the canned tomatoes, water, chili powder, drained beans and the pound of frozen white corn. Bring to a slow boil and then turn the flame to medium low and simmer for a minimum of 2 hours, the longer the better. Check to pot every 15 to 20 minutes to stir and make sure that you have enough chili broth so that the chili does not burn. After one hour of cooking tasted the chili broth and adjust the seasonings to your liking.

Serve with warm corn bread. It is not our custom, but you may add cheese to the top of the chili after it has been ladled into the bowl.

I have also made this recipe with diced chicken or turkey, for poultry I would cut the chili powder in half.

I have not made this recipe to accommodate vegans or vegetarians.

If your store does not carry The Spice Hunter Salt Free Chili powder blend go to www.thespicehunter.com for where to buy locally. Amazon does carry The Spice Hunter Chili Powder but it does come in a six pack.

I am not being paid to promote The Spice Hunter Salt Free Chili Blend. This just happens to be the one that my family likes. Like wise I am not being paid to promote the Le Creuset Pots, I just love them and wish I could afford a full set.