Warm Up with Chili for the Big Game

This week on What's for Dinner Joe gives us a couple chili recipes for the Big Game!


 

Buffalo Chicken Chili

Onion
Celery
Ground Chicken
Tomato Juice
Hot Sauce

Saute the diced onion then add lots of chopped celery to the pot. Add the ground chicken and a 50/50 mixture of tomato juice and hot sauce. Bring all the ingredients to a boil for 10 minutes and then simmer for a few hours. Add Bleu Cheese crumbles on top when serving.


 

Amanda's Colorado Green Chili

Pork
Roasted Green Chili Peppers
Canned Diced Tomatoes
Onion
Garlic
Chicken Stock
Cumin
Chili Powder
Cilantro
Garlic Powder
Salt
Black Pepper
Corn Starch

Cube the pork and season with all the dry ingredients. Heat oil in a pot and sauté the pork. Remove the pork from the pot and set aside. Add oil to the bottom of the pot if needed and sauté the onions and garlic. Once the onions and garlic have a little color to them add the cans of diced tomatoes and the chopped green chili peppers. Allow the tomatoes and green chili peppers to stew for a little then add the pork back to the pot. Add the fresh cilantro and chicken stock to the pot and bring to a boil. Season to taste and simmer for 3 to 5 hours. In the last hour make a slurry with the corn starch and water, stir the slurry into the chili and cook on low for an hour. Garnish the chili with green onions and shredded cheese.

 

 

 

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