SHARON'S AWESOME CHICAGO CHILI
Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream.
Provided by Sharon Boswell
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h15m
Yield 10
Number Of Ingredients 16
Steps:
- Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
- Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 41.4 g, Cholesterol 55.2 mg, Fat 11.5 g, Fiber 12.2 g, Protein 26.3 g, SaturatedFat 4.2 g, Sodium 889.6 mg, Sugar 10.6 g
SHARON'S CREAMY CHILE CHICKEN
Make and share this Sharon's Creamy Chile Chicken recipe from Food.com.
Provided by Hill Family
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken in butter. Set aside, keeping warm.
- Cook onion and garlic in drippings. Stir in cream, scraping up bits in pan. Mix in chilies. Simmer to slightly thicken.
- Return chicken to pan, turning in sauce.
- Sprinkle chicken with cheese (cover).
- Continue cooking on low until cheese is melted.
- Serve on tortillas, topped with sauce.
Nutrition Facts : Calories 413.4, Fat 22, SaturatedFat 12.3, Cholesterol 129.4, Sodium 710.4, Carbohydrate 18.5, Fiber 1.4, Sugar 1.8, Protein 34.2
CREAMY HATCH CHILE CHICKEN
Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g
EASY SLOW COOKER CREAMY CHICKEN CHILI
Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.
Provided by bradysmom
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h10m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
- Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.
Nutrition Facts : Calories 419 calories, Carbohydrate 47.1 g, Cholesterol 70.3 mg, Fat 15.6 g, Fiber 11 g, Protein 25.9 g, SaturatedFat 8.8 g, Sodium 1322.5 mg, Sugar 2.5 g
SHARON'S AMAZING CHICKEN CASSEROLE
This is my mother-in-law's recipe, and one of my husband's favorite meals! It is a warm and delicious comfort food casserole. Note: Using the blue package of Herb Seasoned Pepperidge Farm stuffing is a MUST! It sets up the whole flavor of the meal. If you are trying to clear out the cupboard or are unable to get the blue package, then you'll need to use two of the standard sized boxes (8 oz.) of stuffing, preferably herb seasoned.
Provided by Sophies Momma
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In large pot, melt butter over medium-high heat.
- Add dry stuffing, stir to coat evenly with butter.
- Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish.
- In large bowl, combine evaporated milk, cream soups, and onion.
- Gently fold in peas and chicken.
- Pour chicken/soup mixture over stuffing in baking dish.
- Top with remaining stuffing.
- Bake for 45 minutes, or until bubbling in the middle.
- Serve and enjoy!
Nutrition Facts : Calories 675.7, Fat 26.2, SaturatedFat 13.2, Cholesterol 118.3, Sodium 1298, Carbohydrate 71, Fiber 6.2, Sugar 10.6, Protein 37.4
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5/5 (127)Calories 392 per servingCategory Main Course, Side Dish
- Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
- Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) . Add pureed beans, whole beans and corn to the soup pot.
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- Melt butter with oil in a large Dutch oven over medium-high. Toss together chicken, pepper, 1 tablespoon of the cumin, 1 teaspoon of the oregano, and 1 teaspoon of the salt in a medium bowl until chicken is evenly coated. Add half the chicken to Dutch oven, and cook, stirring often, until chicken is lightly browned, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. Repeat with remaining half of uncooked chicken. Set browned chicken aside. Do not wipe Dutch oven clean.
- Add onion, celery, poblanos, and remaining 1 tablespoon cumin, 1 teaspoon oregano, and 1 teaspoon salt to Dutch oven, and cook, stirring often, over medium-high, until vegetables begin to soften, 4 to 5 minutes. Add flour, and cook, stirring often, 1 minute. Add chicken stock and salsa verde, stirring and scraping to loosen any browned bits from bottom and sides of Dutch oven. Stir in reserved browned chicken and any accumulated juices on plate, beans, and cream cheese cubes. Reduce heat to medium, and cook, stirring often, until cream cheese is melted and chicken is cooked through, about 10 minutes. Serve with desired toppings.
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