More chili than anyone could ever eat.
Seriously, I need to go buy more leftover containers if I want to have any left for other things after I'm done freezing this stuff. I've never made chili before, so I *may* have underestimated exactly how much I was making....
Recipe: Pinto Chicken Chili
Ok, I didn't follow any one recipe in particular, I just kind of mashed things together and hoped for the best.
Ingredients:
1 28oz can crushed tomatoes (with basil...basil not necessary though)
2 15.5oz cans pinto beans
1 15.5oz can dark red kidney beans
1 sweet red pepper (~1 cup)
1 green pepper (~1 cup)
1 red onion (~2 cups...I was shooting for 1 cup, but I had chopped the entire onion before I realized how big it was)
1 8oz package white mushrooms (sliced)
2lbs ground chicken
3 stalks celery
3 cloves garlic
3 tsps chili powder
1+ tsp ground cumin (I'm not actually sure how much I added....it kind of exploded over the pot when I was measuring. It wasn't more than 2 tsps, though....I think)
1 tsp black pepper (I forgot I was almost out of pepper, so I used probably less than 1/4 tsp. Given the cuminsplosion, this is probably for the best anyways.)
Directions:
Chop peppers, onion, and celery. Drain and rinse beans. Peel* and mince garlic. Break up mushrooms to desired size. Brown chicken on stovetop and drain grease. Combine all ingredients in crock pot and mix evenly. Cook on low for 7 hours. I got impatient and decided it was done after 5 hours. Maybe my crock pot is hotter than other ones, IDK.
Makes about 19 13 cups.
~170 248 calories per 1 cup serving
I'll update this post with how it turns out when it's done cooking.
EDIT: 5.5 HOURS LEFT AND IT SMELLS AMAZING.
EDIT 2: 2hrs 45min left. Smells even more amazing, tastes pretty darn good too!
EDIT 3: After 5 hours I proclaimed the chili done. It is delicious. My only complaint is that it could be a bit spicier, but it is a good, solid, tasty base. I think I'll look into adding a bit of cayenne pepper next time, but it was cooked perfectly and tasted great! It also looked great too, if I don't say so myself.
Pinto Chicken Chili in the pot (IDK why the pic is so huge. photobucket fail.):
That's some GQMF'ing chili there! (because I am a huge dork):
*Note: It's easier to peel garlic if you crush it a few times under the heel of your hand. This loosens the skin from the actual clove.
Spiciness edit #1 Used one jalepeno pepper, chopped, seeds removed. Too hot for my taste. Not awful, but not ideal.
Spiciness edit #2 Used 1 dried hot anasazi chile pepper. Cut into 4 sections, no seeds. Not quite spicy enough. Close though. I'm almost there. I can feel it. Too bad my crock pot is moving out in 2 weeks.
Spiciness edit #3 Used 1 dried hot anasazi chile pepper. Cut into 4 sections, with seeds. Perfect.
Recipe: Pinto Chicken Chili
Ok, I didn't follow any one recipe in particular, I just kind of mashed things together and hoped for the best.
Ingredients:
1 28oz can crushed tomatoes (with basil...basil not necessary though)
2 15.5oz cans pinto beans
1 15.5oz can dark red kidney beans
1 sweet red pepper (~1 cup)
1 green pepper (~1 cup)
1 red onion (~2 cups...I was shooting for 1 cup, but I had chopped the entire onion before I realized how big it was)
1 8oz package white mushrooms (sliced)
2lbs ground chicken
3 stalks celery
3 cloves garlic
3 tsps chili powder
1+ tsp ground cumin (I'm not actually sure how much I added....it kind of exploded over the pot when I was measuring. It wasn't more than 2 tsps, though....I think)
1 tsp black pepper (I forgot I was almost out of pepper, so I used probably less than 1/4 tsp. Given the cuminsplosion, this is probably for the best anyways.)
Directions:
Chop peppers, onion, and celery. Drain and rinse beans. Peel* and mince garlic. Break up mushrooms to desired size. Brown chicken on stovetop and drain grease. Combine all ingredients in crock pot and mix evenly. Cook on low for 7 hours. I got impatient and decided it was done after 5 hours. Maybe my crock pot is hotter than other ones, IDK.
Makes about 19 13 cups.
~170 248 calories per 1 cup serving
I'll update this post with how it turns out when it's done cooking.
EDIT: 5.5 HOURS LEFT AND IT SMELLS AMAZING.
EDIT 2: 2hrs 45min left. Smells even more amazing, tastes pretty darn good too!
EDIT 3: After 5 hours I proclaimed the chili done. It is delicious. My only complaint is that it could be a bit spicier, but it is a good, solid, tasty base. I think I'll look into adding a bit of cayenne pepper next time, but it was cooked perfectly and tasted great! It also looked great too, if I don't say so myself.
Pinto Chicken Chili in the pot (IDK why the pic is so huge. photobucket fail.):
That's some GQMF'ing chili there! (because I am a huge dork):
*Note: It's easier to peel garlic if you crush it a few times under the heel of your hand. This loosens the skin from the actual clove.
Spiciness edit #1 Used one jalepeno pepper, chopped, seeds removed. Too hot for my taste. Not awful, but not ideal.
Spiciness edit #2 Used 1 dried hot anasazi chile pepper. Cut into 4 sections, no seeds. Not quite spicy enough. Close though. I'm almost there. I can feel it. Too bad my crock pot is moving out in 2 weeks.
Spiciness edit #3 Used 1 dried hot anasazi chile pepper. Cut into 4 sections, with seeds. Perfect.