Tag Archives: chili

Southwest Flank Steak Chili & Grits

My days growing up in hot & spicy Arizona has met our southern grit life here in the south with this one!  All of the flavors of a traditional chili soaked up into yummy, bacon and cheese loaded grits.  The juxtaposition of textures and flavors is on point with this recipe!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

The Starting Lineup

  • 1-3/4 lbs flank steak
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano
  • 14oz can diced fire-roasted tomatoes with green chiles
  • 15oz can pinto beans, drained and rinsed
  • 4oz can green chilis, diced
  • 1 jalapeno, seeded and diced
  • 4 6-inch corn tortillas
  • 1 cup American-cheddar blend cheese, shredded (pepper jack or cheddar works too)
  • 1/2 cup fresh cilantro
  • 1-1/2 cups frozen fire-roasted corn
  • Kosher salt & pepper
  • Prepared grits (I loaded ours up with green onion, bacon crumbles and cheese)

 

To your slow cooker, whisk together the chicken broth, 2 Tablespoons of chili powder, 1 teaspoon of cumin, the tomatoes, pinto beans, green chiles and jalapeno.  Roughly tear 2 of the corn tortillas up and add to the liquid mixture.

Butterfly the flank steak horizontally, without cutting all the way through (opening like a book).  Lightly pound the steak until about 1/4 inch thick.  Season with salt, pepper, 1 Tablespoon of the chili powder and 1 teaspoon of the cumin.  Press the cheese over the steak in an even layer, followed by the cilantro and arrange the last 2 of the corn tortillas over top, overlapping if needed.  Starting with the long side, roll up into log-form/pinwheel and tie with kitchen twine; tuck ends in and tie lengthwise as well.  Transfer your steak pinwheel to the slow cooker and spoon some sauce over top.  Cover and set to low for 7 hours.  *Add corn in 30 minutes prior to eating.

Remove the steak and allow to rest for 5 minutes.  Slice into pretty pinwheel medallions and serve over loaded, bacon’y, cheesy grits with a ladle of the slow cooker juices and vegetables over top!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

ChileGrits

Frito Pie Poppers

As we all know, Frito Pie and Jalapeño Poppers are a Texas delicacy (if you didn’t, now you do).  They may not be what you call fancy, but you know what?? They’re damn good and get eaten in a hurry!  You will never have leftovers!

So considering today is Texas Independence Day, I thought that this would be a delightful tribute to this great state!  Boy was I right!!!  Now the recipe below makes 12…assuming you eat one a piece, well…you may need to quadruple it because my hubby and I ate them all.  No problem.

The Starting Lineup

  • 6 large jalapeños 
  • 1 can chili (no beans & you will have extra)
  • Cheddar cheese, cut into long strips
  • 1 cup corn chips, slighty crushed
  • 1/4 cup white onion, chopped
  • 1/4 cup green onion, diced (not pictured…I forgot ok?)
  • Sour cream

Optional

  • Bacon,for topping….isn’t that always an option though??  

Alrighty..preheat your oven to 475 degrees and place your jalapeños on a foil lined baking sheet.  Allow to roast for about 10-15 minutes (*you’ll start to see blackened spots and the “skin” bubbling..rotate ever so often)

 Meanwhile, heat the chili in a sauce pan along with the chopped white onion. 

 Peppers are now ready and cooled a bit!  Slice in half lengthwise and remove the seeds and pith (*I use a fork for this, MUCH easier than a spoon…also, if sensitive please wear gloves.  If you’re like me, just go for it!). Turn oven down to 375 degrees. 

 Place the seeded and halved roasted jalapeños back onto the same foil lined baking sheet and place a strip of cheddar cheese into each one. 

 Next spoon on a couple tablespoons of the chili and top with the crumbled corn chips. 

 Place into the 375 degree oven for about 10 minutes (*until the cheese has melted and corn chips become a little roasty….<– that’s a word, right??) 

 Once hot and bubbling remove from the oven and serve witha dollop of sour cream and the diced green onions.   Be careful…they’re quite addicting!!! xoxo

Chili Blanco

I’ve never met a chili I didn’t like, seriously.  With beans, without beans (‘Bowl of Red’), smoked chipotle, turkey, molé style…I could go on and on and on..and I will.

Contrary to its pale appearance, the recipe below for Chili Blanco (blanco means white 😉) is hardly pale in flavor.  The roasted peppers add depth with a touch of heat, the Monterey Jack cheese and white beans add creaminess and the cumin, oregano, cayenne and garlic round out that south-of-the-border flavor.  This one here is a winner when you’re looking to branch out on your chili culinary adventure!

The Starting Lineup

  • 1lb white beans (Great White Northern), soaked overnight & rinsed OR 3 cans, drained & rinsed
  • 3 cups cooked shredded & chopped chicken (you can use a rotisserie chicken if needed)
  • 1 yellow onion, chopped
  • 2 (4oz) cans of chopped green chilis
  • 1 roasted poblano, skinned, seeded & chopped
  • 1 roasted jalapeño, skinned, seeded & chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano
  • Pinch of cayenne
  • 48oz chicken broth
  • 1 cup Jack cheese, shredded
  • EVOO 

Garnish Ideas

  • Avocado slices
  • Cilantro
  • Sour cream
  • Lime wedges
  • Jack cheese, shredded  

Assuming your chicken is cooked, beans are soaked and rinsed (if using dried) and your poblano & Jalapeno have been roasted, etc…let’s begin!! Whew!… 

 In a large dutch oven over medium heat, add in about 2 Tbsp of extra virgin olive oil. Once heated, toss in the onions and cook till translucent (about 10 minutes). 

 To the sweated down onions, add in the green chilis, poblano, jalapeño, garlic, cumin, mexican oregano & cayenne. Stir together for 1 minute. 
   Next add in the beans, chicken broth and the shredded & chopped chicken and bring to a low boil. 
 Once the bubbles start rolling, reduce heat to a simmer and cover. Stir about every hour or so for 2-3 hours (1 hour if using canned beans…but the longer the better either way really).
Finally, about 30 minutes before you plan to eat, mix in that cup of shredded Monterey Jack cheese. Re-cover and allow to melt in! 
 Serve this complex flavored chili with a dollop of sour cream, fresh cilantro, avocado slices and a lime wedge…oh and don’t forget more cheese and a fresh tortilla for dunking!! Enjoy! xo 
 

Gringo Crockpot Chilé Colorado

Hey, I don’t always make everything from scratch…Yes, I am guilty of making my own red & green sauces more often than not,  but sometimes I actually have a life too.  At least for that day.

I order Chilé Colorado almost every time I go to a certain Mexican restaurant when I visit home.  It’s just delicious between the beef (my fave) and the spicy aspect (my other fave), I cannot get enough.

So without breaking my back or bank, I stretched this into a real filling meal by making smothered burritos with the Chilé.  I imagine that they’d also stretch a bit further if I didn’t get into them at midnight, and breakfast, and lunch, and snack time….ok, we just may not have any for leftovers tonight.  Oops! 😉

The Starting Lineup

  • 2 lbs of beef stew meat
  • 1 can of red enchilada sauce
  • 1 cup (8oz) of beef stock
  • 1 white onion, quartered
  • 1 Jalapeño, quartered
  • 2 cloves garlic, minced
  • 1 tsp each salt & pepper
  • 1 Tbsp+ cumin

To make them Smothered Burritos

  • 2 cups cheddar cheese, shredded
  • 1 can red enchilada sauce
  • Burrito size flour tortillas
  • Sour cream/Guac/Green onions (garnish) 

We’ll start off by spraying your crockpot with a bit of nonstick spray and then add in the quartered onions, garlic and jalapeño.  *If you don’t want it too spicy, please remove the seeds and pith of the jalapeño or just omit completely.  ..we just like it hot!!

Next, add in all of the cubed beef and your 3 seasonings.  Follow that with the beef stock (stock gives a richer flavor than broth) and 1 can of red enchilada sauce (*again with the spice, use a can with a heat level you prefer.  We use a medium or hot, but you may like it mild…and that’s just fine!)

  

Now just cover your crockpot and set to low.  Walk away, go to work, lounge by the pool, what have you…in 8 hours it will be fork tender.🍴

Once it has finished and your home smells too good to stand, you can eat this as you please.  Whether that’s out of a bowl with a tortilla to dip or make tacos with it.

Another easy option is to make Smothered Burritos with the filling.  If you chose that route, here we go..

Preheat the oven to 350 and spray a 9×13 dish with nonstick spray.  Fill each burrito size tortilla up with a good size spoonful of this meat.  Make sure to let some of the juices in there too and roll them into perfect burrito form.

Place one by one into your casserole dish, I typically can fit about 6 per dish.


Next, pour another can of red enchilada sauce overtop the burritos.  You can also mix a bit of the leftover Chilé Colorado broth in with the canned enchilada sauce, just don’t make it too thin.  (I could slurp that broth with a straw..and I may have done just that..) 

Sprinkle your shredded cheese ALL over these bad boys.  This is definitely the ‘smothered’ part of the name!

  
Pop these into the oven for about 20 minutes until that cheese is perfectly melted and gooey overtop.  Serve each with a dallop of sour cream and a sprinkle of green onions.  👌
 

Pork Chilé Verde 

Does everyone know that I just adore mexican food by now??  Yes, we eat this Latin culture’s goodies at least thrice weekly.  Salivating now.

What seems like a complicated, difficult and time-consuming dish, actually isn’t.  I prepped this meal in 30 minutes and then was free to walk away for hours.  HOURS my friends…all while my house took on the most heavenly aroma…

The Starting Lineup

  • 3-4 lb pork butt/shoulder
  • 1 1/2 lbs tomatillos 
  • 2 onions, chopped
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 1/2 cup cilantro
  • 8 cloves garlic (divided 5/3)
  • 2 cups chicken stock
  • 2 Tbsp mexican oregano
  • 2 Tbsp cumin (divided 1/1)
  • Salt & Pepper
  • EVOO   

Alright, let’s rinse and prep those veggies!  Mince the garlic cloves, chop the onions….rinse and pat dry the hot peppers and husk and rinse the tomatillos (these are actually kind of ‘sticky’, just an fyi ;)) 

 Set your oven to broil and line a baking sheet with foil.  Cut each husked tomatillo in half horizontally.  Lay these cut-side DOWN onto the sheet, along with the poblanos, jalapeños and 5 of the garlic cloves (leave the skin ON the garlic here).  

 

^^^Watch closely while broiling.  Turn the peppers as needed, let ‘blister’ all over (the peppers are often done before the tomatillos).  Also, if needed, turn your sheet pan 180 degrees occasionally during the broiling period.^^^

When peppers are good and done, place in a paper lunch sack and close.  Allows to steam in bag for 10 minutes, while tomatillos finish broiling.

Onto the blender!  Add in the roasted tomatillos (skin and all), cilantro, roasted garlic (squeeze out of the papery skin), the roasted and steamed peppers (waxy skin removed), 1 tsp cumin and 1 tsp salt.  Blend!! 

  

Your verde sauce is now complete!  Easy right??!  We’ll keep this in the blender and set aside.

Ok, pork prepping time.  Chop up the two onions and mince the remaining 3 cloves garlic. 

 

With a sharp knife, carefully cut the pork into rough 1″x1″ cubes.  Season liberally with kosher salt & pepper and a bit of cumin.

Heat a large heavy bottomed pot with 2 Tbsp’s of EVOO to med-high heat.  Once hot, add in the pork (about 1/4 at a time, do not overcrowd).  Sear the pieces on each side for 1 minute and set aside. 

 Once the pork is finished searing, add the onion to that same pot.  As it starts “sweating” and releasing its juices, scrape up to those delicious brown bits from the bottom of your pan. *please use the proper utensils to not scratch your cookware.  Toss the seared pork back into the onion filled pot along with the minced garlic. 

 
Ok, we’re almost ready to walk away for a few hours…just a couple more steps!

Pour in the verde sauce you made just minutes ago…looking and smelling good, isn’t it?? 

 

Next, add in the 2 cups of chicken stock and the mexican oregano.  Stir.  

   Bring to a boil, reduce to a simmer and cover.  Let the Pork Chilé Verde simmer on low for at least 3 hours…the longer the better really!!

I like to serve ours with a dollop of sour cream, garnish of fresh cilantro and warm tortillas..enjoy!! 

 

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