(253) 302-4847  ·  Tacoma, WA

Blog  ·  November 13 2019

insideABODE Episode 28: 2019 ABODE CHILI COOK-OFF

7 Full Crockpots & One Winner

The Abodies brought out their competitive streak again and some solid recipes this year for the 2nd Annual Abode Chili Cook Off! The winner was chosen based on 5 categories of uniqueness, aroma, texture, flavor, and heat. Our three judges tasted 7 crockpots full of tasty chili, even going back a second and third time just to be sure before casting their final votes.

AND THE WINNER IS... MELO HOGAN!!!

Ingredients:

3 Anaheim chili pepper; roasted, peeled and chopped

3 poblano chili pepper; roasted, peeled and chopped

1 package bacon; crisp + save bacon grease

2 red bell peppers, seeds & ribs removed, diced

2 jalapeno pepper, seeds & ribs removed, diced

2 onions, diced

1 head garlic, peeled and chopped

1 lb boneless beef chuck, cut in small pieces

2 lbs ground beef

1 lb sweet italian sausage, take out of casing

3 tbsp chili powder

2 tsp each of: coriander, cumin, cayenne, paprika, salt, pepper, garlic and onion powder

2 cups tomato sauce

1 tube of tomato paste

1 cup chicken stock

1 bottle of beer

2 cans each of pinto and kidney beans with their juice

Directions:

Broil ( 500 degrees ) Anaheim and poblano peppers until skin is blistered and black - peel skin, remove seeds and rib and chop, set aside.

Cook bacon until crispy, save grease, set aside crispy bacon and chop ( add to chili towards the end)

Using bacon grease Saute chopped roasted chili peppers, red pepper, jalapeno and chopped onions until translucent, set aside.

Use bacon grease in browning the beef chuck, set aside

Cook ground beef and sausage, add the chuck beef, add all the spices and mix

Add tomato sauce and tomato paste, mix together.

Add chicken stock, beer and cans of pinto and kidney beans.

Simmer and let flavors set in and add crispy bacon.

Garnish with chopped spring onions and sour cream :)

Jordan Cain’s Easy Peasy Chicken Chili - 2nd Place Winner

The judges all agreed that Jordan’s chili recipe would also be delicious over rice, taco and enchilada filling!

Ingredients:

Three whole chicken breasts

1 can diced tomatoes

3 cans cannellini beans

2 poblano peppers

1 onion

4 celery stalks

6 cups or so of chicken stock

Minced garlic

I didn’t really measure the seasoning but I used cumin, paprika, onion powder, taco seasoning, pepper and some Cholula hot sauce.

Shelley Heck’s Chili Recipe (2018 Winner)

After chicken is cooked add the ingredients below to the crock pot on high.

1 lb cooked ground chicken

2 cans mixed chili beans

1 can diced green chilies

2 cans diced tomatoes

1 can corn

Now add the seasonings below to the crock pot and stir it up

1-2 Tbsp chili powder - I add the first tablespoon and then after it has cooked for a bit I taste and add the 2nd tablespoon slowly to your own taste.

2 tsp ground cumin

1 tsp chili pepper flakes (more to taste if you like it spicy)

½ tsp cinnamon

Add whatever cooking oil you like (I use olive oil) and saute the ingredients below until they all smell amazing together then add to the crockpot with the rest of the ingredients.

3-4 stalks of celery chopped

1 green pepper diced

1 red onion diced

Minced garlic (about 2 teaspoons)

Salt to taste

Cook on low for 5-6 hours or high for 3-4 hours. Just keep checking and tasting for flavor and add more of what you need as you go.

Enjoy!!

Sloan Hunter’s Spanish Style Lentil and Chorizo Soup

Ingredients:

1 pound ( 2 1/4 cups) lentils picked over and rinsed

Salt and pepper

One large onion

5 tablespoons extra virgin olive oil

1 ½ lbs Spanish style chorizo sausage pricked and forked several times

3 carrots peeled and cut into 1/4 inch pieces

3 tablespoons minced fresh parsley

3 tablespoons sherry vinegar plus extra for seasoning

2 bay leaves

1/8 teaspoon ground cloves

2 tablespoons sweet smoked paprika

3 garlic cloves, minced

1 tablespoon all-purpose flour

Directions:

Placed lentils and 2 teaspoons salt in heat proof container. Cover with 4 cups of boiling water and let’s soak for 30 minutes. Drain well.

Meanwhile, finely chop 3/4 of onion (you should have about 1 cup) and grate remaining quarter, (you should have about 3 tablespoons.)

Heat 2 tablespoons of oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on all sides, 6 to 8 minutes. Transfer chorizo to large plate.

Reduce heat to low and add chopped onion, carrots, 1 tablespoon parsley, and 1 teaspoon salt.

Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add a 1 tablespoon water to pot.

Add lentils and vinegar to vegetables, increase heat to medium high, and cook, stirring frequently until vinegar starts to evaporate, 3 to 4 minutes.

Add 7 cups water, chorizo, Bay leaves, and cloves; bring to a simmer. Reduce heat to low; cover; and cook until lentils are tender, about 30 minutes.

Heat remaining 3 tablespoons oil in small sauce pan over medium heat until shimmering.

Add paprika, grated onion, garlic, and 1/2 teaspoon pepper; cook, stirring constantly, until fragrant, two minutes.

Add flour and cook, stirring constantly, one minute longer.

Remove chorizo and Bay leaves from lentils.

Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes.

When chorizo is cool enough to handle cut in half lengthwise then cut each half into 1/4 inch thick Slices. Return chorizo to soup along with remaining 2 tablespoons parsley and heat through about one minute.

Season and salt, pepper and up to 2 teaspoons vinegar to taste and serve. Soup can be made up to three days in advance.

Reid Grimm’s Chili

Source: Epicurious.com

Ingredients:

1 lb dried small white beans

8 fresh Anaheim chilies (about 1 Lb)

¼ cup (1/2 stick) butter

2 large onions, chopped

1/3 cup all purpose flour

4 cups low-salt chicken broth

3 cups half and half

4 cups shredded cooked chicken

1 Tbsp chili powder

1 Tbsp hot pepper sauce

1 Tbsp ground cumin

2 tsp salt

½ tsp white pepper

1 ½ cups grated Monterey Jack cheese (about 6 oz)

1 cup sour cream

Chopped fresh cilantro

Purchased tomatillo or green chili salsa

Directions:

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag, let stand 10 minutes. Peel, seed, and chop chilies. Set aside.

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.

Melt butter in clean heavy large pot over medium heat. Add onions and saute until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Service.

Kaitlyn Marty’s Cheddar Jalapeno Biscuits

Ingredients:

Dry:

2 ½ cups flour

1 Tbsp baking powder

1 tsp baking soda

½ tsp salt

Wet:

1 egg

1 cup buttermilk

1 cup cold butter (grated)

3 cups cheddar (grated)

1-2 jalapenos (chopped finely)

Directions:

Mix dry ingredients in one bowl, mix wet ingredients in another bowl.

Mix the two bowls together (don’t over mix).

Spray pan and bake at 375 for about 20 minutes.

Ian Broadie’s Instant Pot Chili Verde

Source: www.savorytooth.com

This easy Instant Pot chili verde is a keto and paleo friendly recipe using chicken thighs, tomatillos, and chili peppers. Could be used on enchiladas or poured on rice.

Ingredients:

2 lbs boneless skinless chicken thighs about 8

12 oz tomatillos about 7, husked and quartered

8 oz poblano peppers 3, seeded and chopped

4 oz jalapeño peppers 2 or 3, chopped

4 oz onions about ½, chopped

1⁄4 cup water

5 cloves garlic

2 tsp ground cumin 2 1⁄2 tsp salt

1⁄4 oz cilantro about ⅓ cup packed 2 tbsp fresh lime juice (about 2 limes)

Directions:

Add tomatillos, poblanos, jalapeños, onions, and water to the pressure cooker (these can be loosely chopped, blender will break up later).

Distribute garlic, cumin, and salt on top. Lastly, add chicken thighs.

Secure and seal the lid. Cook at high pressure for 15 minutes, followed by a manual pressure release.

Uncover and transfer only the chicken to a cutting board (leave around ¼ of them behind to get shredded). Loosely cut or tear into bite-sized pieces. Set aside.

Add cilantro and lime juice to the pressure cooker. Use an immersion blender or countertop blender to puree the mixture. Return the chicken to the pot and mix in. Select the saute mode on the pressure cooker for medium heat. Boil for about 10 minutes to thicken the sauce, stirring occasionally. Serve and garnish with additional cilantro.

Kylee Hill’s Slow Cooker Chili

Ingredients:

2 lbs ground beef

1 large yellow onion, diced

28-oz can diced tomatoes

2 8 oz can tomato puree

1 - 2, 16 oz cans kidney beans undrained

4-oz can diced green chilies

1 cup water

2 garlic cloves*

1 Tbsp brown sugar*

2 Tbsp mild chili powder

2 tsp salt

2 tsp ground cumin

1 tsp pepper

Directions:

Brown beef & onion in skillet. Drain and place in slow cooker on high.

Stir in remaining ingredients cook on high 30 minutes

Reduce heat to low and cook for 4-6 hours.

*I like to double the garlic and brown sugar 🙂