Southwest Chicken Chili

Father's Day is tomorrow and it's time to celebrate all the Dads you know. 

My dad loved a good steak dinner, but today I've made another of his favorites...chili.  Dad loved a good bowl of chili topped with shredded cheddar cheese.  So hearty, comforting, and just plain good!  So let's make a down home, comfort food meal for Father's Day.

Today's chili is my quick and easy version, since it uses pantry items and/or leftovers such as pre-cooked chicken and canned ingredients.  It makes a ton of chili...enough to share with the entire family.  You can certainly halve the recipe to make less if you want.  

This isn't your standard beef chili though.  It is a delicious southwestern style chicken chili.  It's the bomb and I can hear my Dad saying "Baby, this is some damn good chili!"

This would also be the perfect game day meal.  Serve it with cornbread and you are all good to go.

Kitchen Tip:  This chili is quite hot.  You can adjust the spice to your liking by increasing or reducing the amount of chili flakes that you use.

Make a dish your dad will love and enjoy!  Happy Father's Day!!

Southwest Chicken Chili

serves 10

2 T canola oil
1 medium onion, small dice
3 garlic cloves, minced
2 cans (16 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) chili beans, drained
1 can (28 ounces) diced tomatoes, with the juices
3 cups cooked chicken, cut in chunks
1 1/3 cups 2% milk
1 cup reduced-sodium chicken broth
2 T chicken stock concentrate
1 bay leaf
2 tsp ground cumin
1 tsp onion powder,
1 1/2 tsp garlic powder
2 tsp chili powder
1/2 tsp crushed red pepper flakes
salt & pepper to taste
Optional Toppings:  shredded cheddar cheese, diced tomatoes, diced red onion, avocado slices, jalapeno slices, sour cream

In a large pot, heat oil over a medium high heat. Add onion and cook about 7 minutes, until translucent and tender. Add garlic and stir cooking 1 minute.

Stir in remaining ingredients and bring it to a boil. Reduce to a simmer and cook uncovered about 15-20 minutes. Remove the bay leaf and serve.  Top with your favorite toppings.

Chicken Taco Pizza

I love French bread pizzas.

They bring back memories of mom making them for me when I was growing up.  There is just something about the way the bread gets all crispy when it's cooked.  It's just the perfect vessel for pizza....other than pizza dough!

So today is the day that I re-created my childhood memories.  So digging through the frig to see what I have in leftovers I pull out some shredded chicken, tomatoes and some Mexican cheese I had stashed.  So I decide to mix it up and make this a Mexican flavored pizza. 

Oh my!  This satisfied my pizza craving and it boosted my mood with the Mexican flavors!  Yum!

This is one the kids are sure to love.  Easy to make for lunch as snack, or a quick weeknight dinner.  Make sure to try this soon and keep it in your rotation.
It's that good!



Chicken Taco Pizza

serves 4

1 French Bread loaf
1 cup pizza sauce (or you could use salsa)
1 Tbsp taco seasoning mix
3/4 cup shredded cooked chicken breast
3/4 cup shredded Mexican cheese
1 tomato diced (optional topping)
additional toppings optional: olives, green onions, avocado.

Split French Bread Loaf in half crosswise and then spit both pieces in half lengthwise.  

Preheat oven to 450 degrees.

Place bread pieces cut side up on a cookie sheet.  Spread pizza sauce over each slice.  Sprinkle taco seasoning over the sauce evenly.  Divide chicken among the bread slices.  Top with cheese.  Sprinkle with diced tomato.  Add any additional toppings if desired.

Bake 10-13 minutes until bread is golden brown and the cheese is melted.  Allow to cool 2-3 minutes and serve.

Barbacoa

Tender succulent Barbacoa beef made easy in your slow cooker!

Do you love Chipotle?  Don't have one close by?

Today's dish will solve that dilemma and your craving for the spicy, wonderful beef Barbacoa. 

Barbacoa is a method of cooking.  Traditionally over an open fire, or in a pit in the ground.  We don't have a pit and open fires can be a little messy so we're going for the slow cooker.  Man's new best friend.  

You don't have to use much effort here.  Just toss it all in and walk away.  When you come back you will have a wonderful beef that is filled with chunky good stuff!  

So feed your cravings at home and make this Barbacoa soon.  You will have plenty to feed the family and possibly leftover which can be frozen for another day.  Serve over rice and make your own burrito bowl, or serve it in soft tacos like I did today.  Either way, the flavors of the beef are the star.

Enjoy!






Barbacoa

3 lbs top round or chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2-3 chipotles in adobo sauce, chopped
1 4oz. can green chiles
3/4 c yellow onion, diced
1/4 cup fresh lime juice
2 tbls apple cider vinegar 

3 bay leaves
1 tbls cumin
1 tbls oregano
2 tsp kosher salt
1 tsp ground black pepper
1/2 cup beef broth

Combine all ingredients in the slow cooker, stirring to combine. Cook on low for 6-8 hours, or on high for 3-4 hours.

Remove beef and shred the beef.  Return to the slow cooker and mix with the juice.  Cover and cook an additional 15 minutes.  Remove bay leaves. Serve in soft tortillas or over rice.