insideABODE Episode 28: 2019 ABODE CHILI COOK-OFF

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.

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.

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!!

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.

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.