Hello again everyone and how about this cooler weather? I played nine holes of cold and super windy golf on Saturday and I sure was glad when I got back into my truck and turned the heat on.
This weather makes me want to make hearty foods and what better than a big pot of chili? This Thursday I have been asked to be a judge for a chili cook off in Lake Placid and I sure looking forward to that. I have entered a few of these events, but never have been on a judging panel.
I won a chili cook off in Michigan in 2005 with a roasted poblano and chicken chili recipe that I will enclose here today. Chili is a great dish because you can make it so many different ways. I have had it with bison, lamb and venison just to name a few.
The next time you find yourself trimming down your proteins before cooking them, save your trimmings and add them to a pot of chili.
When I make chili I either make it so that it is spicy and smoky or I will add brown sugar to it the way my dad did when we were kids - either way, I always make more that I can eat so I have it for a couple of days. Until next time. Cheers, Chef.
1-1/3 quart water, cool
3 each peppers, chili, poblano, fresh
2-1/4 cup beans, pinto, dry
3 tbsp base, chicken, low sodium
1-7/8 quart water, hot
2-1/4 tbsp oil, olive/canola oil 25/75 blend
1-1/2 cup onions, yellow, fresh, chopped
1-1/2 tsp garlic cloves, fresh, peeled, chopped
2-1/4 pound chicken, breast, boneless, skinless, random, cubed, 3/4"
1-1/2 tbsp spice, chili powder
1-1/2 tbsp spice, cumin, ground
3/4 tsp spice, pepper, red, crushed
1-1/2 tsp spice, oregano, dried, crumbled
3 cup tomatoes, diced in juice, no added salt, canned, including liquids
1-1/2 cup juice, apple, 100 percent
3/4 cup cilantro, fresh, minced
9 tbsp avocado, fresh, diced, 1/4"
9 tbsp cheese, feta, crumbled
Preparation method
In a large sauce pan, cover the pinto beans with water. Cook over low heat until tender, adding additional water as need. Drain and set aside. Note: when cooking the beans slowly in plenty of water, there is no need to presoak. You may soak overnight if desired.
Over an open flame, char the outside of each poblano chili. Place in hotel pan and cover with plastic wrap to steam and loosen the skin. After 10 minutes, gently scrape away the charred outside skin, remove the steam and the seeds. Dice and set aside.
Prepare chicken base broth by combining low sodium base and hot water. Heat oil in large stock pot. Add onion. Saute over medium heat until almost light brown. Add garlic and cubed raw chicken. (Note: you may use leftover poached chicken but if doing so, add during the last 5 minutes of cooking and omit this part of the directions.)
Cook to lightly saute on all sides of the chicken. The chicken will continue to cook in the chili so it does not need to be cooked all the way. Add chili powder, cumin, red pepper flakes and oregano and stir to coat the chicken and cook the spices.
Add the reserved roasted diced poblano, tomatoes, chicken base broth, apple juice and cooked pinto beans. Simmer for 20 to 30 minutes. Stir in fresh cilantro at the last minute before service.
Garnish hot soup to order with feta and avocado.
Portion size: 16 fl oz (2 cups), .75 Tablespoon feta cheese, .75 Tablespoon cubed avocado.
Wednesday, March 06, 2013 - www.newssun.com/col-030613-spain