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Discussion Starter #1
FIERY HOT CHICKEN CHILI

Chili Ingredients:
2 tablespoons butter
1 (20-ounce) package boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium (1/2 cup) onion, chopped
1 teaspoon ground cumin
1 teaspoon lemon pepper
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
2 (14.5-ounce) cans chicken broth
2 (15-ounce) cans pinto beans with jalapeños*
2 (11-ounce) cans white shoepeg corn
1 to 2 teaspoons chipotle chilis in adobo sauce, chopped
2 bay leaves
2 tablespoons lime juice
2 tablespoons sugar
1/4 cup chopped fresh cilantro

Garnish Ingredients:
Finely chopped red pepper, if desired
Fresh lime wedges, if desired

Instructions:
Melt butter in 6-quart saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt; cook over medium heat until chicken is no longer pink (6 to 8 minutes). Add chicken broth, pinto beans, shoepeg corn, chipotle chilis and bay leaves. Continue cooking until mixture comes to a boil (8 to 10 minutes). Reduce heat to low; cook, uncovered, 30 minutes.

Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro.

To serve, top each serving with chopped red pepper and lime wedges, if desired.

*Substitute 2 cans pinto beans and 1 (4-ounce) can chopped green chilis.
 

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Discussion Starter #2
Goulosh Soup

1 lb hamburger
1/2 diced onion
2 celery stick sliced
1/2 diced bell pepper
1/2 t garlic pdr
1/2 t pepper
1 bay leaf
1/2 t basil
2 bullion cubes w/ 2 c water
2 lg cans diced tomatoes w/ juice
2 c cooked small pasta

Brown beef and drain add onion, celery, and bell pepper cook till onion is clear. Add all spices and the bullion with water cook 10 min. then add the canned tomatoes, check for seasoning, may need salt, simmer on low for about 20 min. Just before serving take out the bay leaf and add the cooked Pasta. Heat just until hot through. Serve with crackers or Texas Cheese toast.

Want a little spice add some green chilies or Diced jalapanos. Yum Yum
 

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Discussion Starter #4
Winter White Chili
Makes 6 servings

1/2 pound boneless pork loin or 2 boneless pork chops, cut into 1/2-inch cubes
1/2 cup chopped onion
1 teaspoon vegetable oil
1 (16-ounce) can navy beans, drained
1 (16-ounce) can chick-peas, drained
1 (16-ounce) can white kernel corn, drained
1 (14-1/2-ounce) can chicken broth
1 cup cooked wild rice
1 (4-ounce) can diced green chilies, drained
1-1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
Chopped fresh parsley and shredded cheese

In 4-quart saucepan, sauté pork and onion in oil over medium-high heat until onion is soft and pork is lightly browned, about 5 minutes. Stir in remaining ingredients except parsley and shredded cheese. Cover and simmer for 20 minutes. Serve each portion garnished with parsley and shredded cheese.
 
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