SO other than almost burning my kitchen down the chili seems to be coming along? It’s taking its sweet ass time thickening up but that’s partly because I’m impatient — I’m sure if I had a few hours to toss it in the slow cooker I’d be set, but I don’t, so I’m just cooking it uncovered to TRY to reduce it down.
This is not chili by the standards of any Texan I know and love, and it’s not trying to be. I kinda cribbed together a few recipes with vague memories of watching my mom make it, plus my own twists.
- 2 15oz cans cannelini beans, rinsed and drained what the hell is that goo in canned beans anyway it’s super gross, like bean snot
- 3 cups chicken broth/stock/whatever, I used low sodium though
- About 1 lb chicken, I just got a few breasts; whatever cut you use, use it whole
- 1 medium onion
- At least 6 cloves of garlic come the fuck on it’s garlic
- 2 jalapenos, seeds in motherfuckers who do you think I am (this made it the kind of hot where you can probably serve it to people who don’t do spicy without offending the people who do — insert more peppers here if you like spicy)
- Black pepper
- (I have never measured spices in my life, just eyeball it, lots of cumin though, no really, more cumin than that)
- Optional spices I added because I thought they sounded good: smoked paprika, ancho chili powder, red pepper, a bit of allspice
1. Sear your chicken breasts a bit on both sides in the bottom of a big pot.
2. Add diced onion/garlic/jalapeno, let it all saute and get soft and shit
3. In a separate bowl, mash about half your beans with a decent glug of your chicken broth.
4. Deglaze with a bit more of your chicken broth, scrape up all those yummy bits.
5. Add the rest of your broth. Add beans both whole and mashed.
6. Fuck around with spices. At some point when it’s mostly cooked, pull out your chicken breasts and shred them with two forks and put them back in.
7. Simmer until it turns into chili. Serve with sour cream or plain yogurt, and lots of cheese.
spicy crab & leek pasta(serves 4, depending on how hungry you are)*
cribbed/adjusted from mark bittman’s how to cook everything, which is a staple of my cooking life and i love it. i basically combined two recipes because why not add seafood to your leeks, and so this recipe is sort of an approximation of sorts — adjust as you want, but you can’t go wrong with these basics.
- freshly ground black pepper
- 6 tbs olive oil or butter
- 6 cloves of garlic, lightly crushed (i always use a ton of garlic though, so you can dial this back to two if that isn’t your thing)
- 2-3 dried red chiles or red pepper flakes to taste
- 3 large or 4 medium leeks, washed and chopped (easiest way to wash to make sure you actually get them clean is to chop off the root, slice it in half almost all the way to the bottom, and then submerge it in water and fan out the leaves)
- 1 lb spaghetti or other long pasta
- 1/2 cup chopped parsley leaves (optional)
- 1/2 red bell pepper or 1 tomato chopped (optional)
- 8 ounces crabmeat, or more to taste (i buy it pre-steamed at whole foods for ease’s sake)
- bring a large pot of salted water to boil; cook the pasta whenever it gets going.
- put half of the oil or butter in a large skillet over medium-high heat (i use a wok because that’s what i have, but yk). when the oil is hot or the butter is melted, add the garlic and chiles and cook, stirring occasionally, until the garlic browns (approx 2 mins). at this point you can remove the chiles if you’d like a slightly milder flavour, and the same goes for the garlic. i leave both in because bring it on
- add the leeks and cook, stirring occasionally, until softened, about 10 minutes. add the bell pepper/tomato if you’re using it, and lower the heat; continue to cook, stirring once in a while, until the leeks caramelize (approx 5 mins).
- add the crab meat, and stir it in a few times. turn off the heat after a minute or so (the crab doesn’t take long to sink in).
- when the pasta is done, reserve a cup of the cooking water, then drain it and toss it in your leek-crab sauce with the rest of the oil or butter and some freshly ground black pepper. if it’s not gelling well, add a bit of the cooking water; finish by stirring in as much of the parsley as you like.
*donutbagel didn’t technically ask for this recipe, but i like it so much that i want other people to make it too so more people can enjoy the easy deliciousness of this meal.
Last night, I decide to stray from my usual ground turkey + three kinds of beans + beer chili for a shredded chicken variety. GOOD DECISION.
We had a ton of white beans in the freezer from me cooking them from a package of dry beans (first time I did it, so easy, and so much more delicious than the can!), so a white bean chicken chili it was. I googled around and combined recipes based on what we had and ended up with a really tasty, mildly healthy treat.
I never measure spices, so this might not be helpful to people who don’t cook very much, but the flavor combo was divine. Behold:
- breasts of rotisserie chicken or 2-3 cooked chicken breasts, shredded (throw in some dark meat if you like it - I don’t)
- 4 1/2 cups of white beans (great northern or cannellini in the store) or 3 ish cans (I like really thick chili, but add cup by cup or can by can to get the consistency you like)
- 1 can Rotel
- 1 28 oz can diced tomatoes
- 1 medium yellow onion, finely diced
- 3-4 cloves of garlic depending on how much you love the stuff, minced
- chili powder, to taste. I used a ton.
- oregano, probably about 1 tbsp.
- 1 tsp red pepper flakes (leave this out if you don’t like spice)
- salt and pepper, to taste
- 1-2 tsp cumin
- 1 small can of chiles in adobo
- 1 large or two small jalapenos (seeded if you don’t love spice, unseeded if ya do), minced
- 4 strips of bacon
- 2 boxes chicken broth
Put the four strips of bacon in a dutch oven or other large pot on medium/high and fry until crisp. Remove the bacon, and resist the urge to immediately eat it as best you can. Add the garlic and onion to the bacon fat, and saute. If the bacon burnt the bottom of the pan, which is likely if you are using Le Creuset or something similar, add some chicken broth to deglaze. After about 5 minutes, add the jalapeno and saute for another few minutes.
Add the Rotel, tomatoes, chicken broth, and seasonings. While that simmers for a few minutes, take two chili peppers in adobo from the can, finely chop them, and toss them in. Add a few tablespoons of the sauce to the chili. The sauce adds some heat and you can always add more later, so be conservative.
Add the beans, draining them first if they are in the can. Let the soup simmer for another 10 minutes or so. At this point, give it a taste and adjust the seasonings according to your liking. More chili powder or another spoonful of adobo sauce is a safe bet. Add the shredded chicken and bacon (crumbled or chopped), and let it simmer for 15-20 minutes at least, more if you have the time. Let the chili stand for at least 10 minutes with the lid on before you eat it. Top with cheddar cheese (we used a reduced-fat Mexican blend and it was divine), sour cream if you have it (we did not), and enjoy!!