Tag: mexican

Chipotle Chicken Chili

Have I mentioned lately that I got the new Pioneer Woman cookbook for Christmas? Have I mentioned lately that I heart it very much?

IMG_0583I’ve been cooking my way through it at an above average speed, lol.  Recently I made the Chipotle Chicken Chili and it was goooood. And, it was something totally different than anything else I make.

Tried something new: Check!

IMG_0582It was easy to make so don’t be intimidated by the long list of ingredients. I was all out of Mexican beer so I substituted with chicken broth and it was fine.

This dish is filling and not too spicy. Even the kids enjoyed it.

Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. 1. Start with your favorite dutch oven or large pot.
  2. 2. Heat the olive oil and cook onions until they start to soften
  3. 3. Throw the chicken in.
  4. 4. Cook 3-4 minutes until lightly browned.
  5. 5. Pour in all but 1/4 cup of the beer.
  6. 6. Then add the tomatoes, the chipotles, and all the beans.
  7. 7. Stir to combine, then add the chili powder, cumin, and salt.
  8. 8. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 45 minutes until the sauce begins to thicken.
  9. 9. Next, combine the masa marina and the remaining beer. Whisk it with a fork until smooth.
  10. 10. Pour it into the chili. This will thicken it up more and give it a nice corn flavor. (I actually used the wet masa and it worked well too.)
  11. 11. Next, squeeze in the lime juice.
  12. 12. Then, stir it around and let the chili simmer for another 10 minutes.
  13. 13. Serve it with sour cream, cheese and cilantro.
Share this Recipe
 
Powered byWP Ultimate Recipe

Kid-Approved Cowboy Cornbread Casserole

I had been looking for this recipe for a while but did not know what it was called. Somehow I finally stumbled onto on Pintrest. 

The author of the original recipe called it Cowboy casserole. You can see that version here
I fed this to four kids and they gobbled it up! I did leave out the jalapeños just to be safe. I figured my hubby could spice his up on his own. 
Here is what you will need…
2 pounds of hamburger meat (chuck, round, whatever you prefer)
2 cans of rotel (get mild if you are worried about spice. I used one original and one mild)
1 can of ranch style beans
1 can of creamed corn
2 packages of Mexican Cornbread 
(Milk & eggs to make cornbread) 
1 small can jalapeños 
1 onion
1 package of cheddar cheese -2 cups 
Spices – the original recipe did not call for any extra spices, but I sprinkled my meat with a little taco seasoning. (Optional)

Please note: I forgot the onion in this picture. 
You will need to brown your meat. I used 80/20 and it was a bit fatty. But it was fine. I think you could use anything…even ground turkey..if you like that sort of thing. I do not! Lol

I normally cook my onions with my meat, but this recipe calls for it in the next step. I think either is fine. 
While you are waiting, go ahead and mix up your cornbread according to package. Then, add the can of creamed corn, half the cheese and the jalapeños. Set aside until your meat is done.
When the meat is cooked all the way through, drain the grease. Then, put it back in the pan and add the rotel, ranch style beans and chopped onion.  Simmer for ten minutes. (Do not drain cans.)

Note that my stove is a little messy. A clean stove is not necessary to create a yummy dish. (Preferred…yes…but then I don’t always get what I want!)
Next up…grease your 9×13 pan and pour half of your cornbread mixture in it. 

Then, add all of your meat concoction. 

Next, top with remainder of the cornbread mixture and top with the rest of the cheese. 

Bake at 400 for 45 minutes. You might check it between 35 and 45.  Mine came out perfect, but much longer and it would have burned. Don’t chance it…set the timer!!
Here is what it looked like when it came out of the oven. It looks over-cooked but it was perfect inside. 

And finally, it’s time to eat! I served it with some sour cream. I also planned on making some guacamole …. because that’s how I rollllllll! But I forgot. Oh well, next time, right? 

Kid tested…mother approved! Hope you enjoy it. 
Facebooktwitterpinterest

Powered by WordPress & Theme by Anders Norén& Developed by Riney Technology