Kickinchickenchili Recipes

Steps:

• In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.

Steps:

• Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
• Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
• Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
• Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
• Mix remaining soy sauce into chicken mixture.
• Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
• Toss vegetables with chicken.

Steps:

• Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
• Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

Steps:

• In a large, heavy pan brown meat well.
• Add garlic, celery, and onions and sauté for 10 minutes.
• Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
• Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
• Stir often to prevent sticking.

Steps:

• Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
• Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
• While chicken boils, chop onion and garlic.
• Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
• Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
• When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
• Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
• When chicken is cool enough to handle, shred and return to soup pot.
• Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
• Serve with sour cream and shredded cheese.

Steps:

• Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.