Caribbean Jerk Chicken Chili

Another addition to the growing soup and chili chapter of my cookbook...

This has a great combination of spices reminiscent of Jerk chicken that we've had in Jamaica. I just served it with some cornbread, it made for a very filling meal.

CARIBBEAN JERK CHICKEN CHILI

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped yellow bell pepper ( I used a green one)

3 tablespoons chili powder

1 1/2 teaspoon dried thyme

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 rotisserie chicken, meat removed and shredded (about 6 cups)

4 cups chicken broth

1 (14 oz) can diced tomatoes

1 (15 oz) can black beans, partially drained

1 (15 oz) can Great Northern beans, partially drained

2 tablespoons chopped pickled jalapenos

3 garlic cloves, minced
1 ounce semisweet chocolate

1/2 cup chopped fresh cilantro (totally forgot to add the cilantro, even though I had it in the fridge!)

Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring until softened, about 5 minutes. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

Add chicken and stir to coat with spices. Add broth, tomatoes, beans, jalapenos, garlic and chocolate. Bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

Stir in cilantro and serve.

Yield: at least 6 servings, depending on size

I found this recipe at Smells Like Home.

White Chili

This recipe calls for cooked chicken. Cook the chicken however you like - grill, bake, poach... Use leftovers if you have them or cook extra on another day that you have chicken.

This time, I used smoked turkey, had some in the freezer from a day that Eddie smoked several meats.



WHITE CHILI

1 cup chopped sweet onion
1 tablespoon cooking oil
3 garlic cloves, minced
1 (4 ounce) can chopped green chiles
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 (14 ounce) cans chicken broth
4 cups cubed or shredded cooked chicken
3 (15 ounce) cans great northern beans, drained and rinsed
2 cups shredded Monterey Jack cheese
sour cream (optional)

In a 3 quart saucepan, sauté onions in oil until tender. Stir in garlic and next 4 ingredients. Cook and stir for 2 to 3 more minutes. Add broth, chicken and beans. Simmer for 20 to 30 minutes. Remove from the heat. Stir in cheese until melted. Stir in sour cream or just garnish each bowl of chili.

Yield: 4 to 6 servings

Smoky Chicken Chili

This is a recipe that I found on myrecipes.com. I adjusted it a little by adding a tablespoon of sugar to offset the acidity of the tomatoes.


SMOKY CHICKEN CHILI

2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 (14 ounce.) cans zesty chili-style diced tomatoes (Del Monte)
3 cups shredded or chopped smoked chicken
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (12 ounce) can or bottle of beer (you can substitute chicken broth)
1 (1.25 ounce) envelope white chicken chili seasoning mix (McCormick)
1 tablespoon sugar

Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 6 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally for 1 hour.

Yield: about 6 large servings

FYI: Poblanos are not hot chile peppers, it's like using green bell pepper, they just have a different taste. You could substitute green bell peppers if you wanted.

I served this chili with baked corn tortilla chips and strips. I just happened to have corn tortillas in the freezer from a disaster dish I made a few months ago. I just played around with the shapes and seasonings...

BAKED CORN TORTILLA CHIPS

small corn tortillas
cooking spray (like Pam)
salt

Spray large baking sheet. Cut each tortilla into 6 wedges and place on baking sheet in a single layer. Spray with cooking spray and top with salt.

Bake at 400 degrees for about 10 minutes or until crisp.

Optional: Sprinkle with other spices such as pepper, chipotle chili powder (hot), smoked paprika.

Five Bean Chili

For most of you, it's the time of year to start making chili... I really like my own chili, so I make it all the time. I would hate to wait for Fall every year!

Since I've been making it year round and freezing it, I have a collection of pictures to show you a few ways to serve it.

Standard serving style with cheese on top.




On pasta, with onions and cheese.



In a tortilla bowl with cheese quesadillas. I have a special pan to bake the flour tortillas like this, but you could use a small oven-proof bowl or casserole dish. I bake them at 400 degrees for about 10 minutes.


That's a cornmeal waffle with the chili served on top. An idea I got from a Paula Deen show.

I've made myself hungry!

FIVE BEAN CHILI

1 1/2 pounds ground beef
1 large yellow onion, diced
1 green bell pepper, diced
3 teaspoons liquid smoke

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can black eyed peas, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chili beans (pintos)
1 (4 ounce) can chopped green chiles
2 (24 ounce) cans diced tomatoes (don’t drain)

4 cloves garlic, chopped
2 tablespoons cocoa powder
1/4 cup sugar
1 1/2 tablespoons chili powder
1/2 tablespoon cayenne pepper OR chipotle chile powder
1/2 tablespoon cumin
3 tablespoons hot sauce (use your favorite)
3 tablespoons Worcestershire sauce
1/2 cup red wine (optional)

Combine ground beef, onion, bell pepper and liquid smoke in a large skillet. Cook until ground beef is browned; drain. Move beef mixture to a very large pot. Add all other ingredients. Bring to a boil, then cover and simmer on medium heat for 45 minutes to an hour.

Yield: about 8 servings

I know, that looks like a lot of ingredients, but there's a bunch of canned things and a lot that you might already have in the pantry.

Look! A bonus recipe!

CORNMEAL WAFFLES

1 3/4 cup all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 eggs

Preheat waffle iron according to manufacturer’s directions.

In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil and eggs; stirring until smooth. Pour batter onto hot waffle iron and cook in batches.

Use right away or let cool, then freeze for later use. They can be thawed and heated in a toaster if your waffle shape will fit.

Serve with chili and cheese on top.

Yield: 6 to 8 waffles depending on your waffle iron