Chili Pollo Con Frijoles Chicken Chili With Beans Recipes

CHICKEN & BEAN CHILI

Steps:

• In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

CHILI CON POLLO

Steps:

• In large saucepan, combine all ingredients except sour cream and salsa.
• Cook over medium heat about 10 minutes, stirring occasionally, until hot.
• Ladle chili into individual bowls.
• Top each serving with sour cream and salsa.

CHILI POLLO CON FRIJOLES - CHICKEN CHILI WITH BEANS

Steps:

• Cover chicken with water, add salt, tomatoes, 2 cloves garlic and 2 onions.
• Cook until tender.
• Remove chicken from broth; bone, cut meat into small pieces and return to broth.
• Stir in chili powder and reheat.
• In another pan, melt butter and lightly brown remaining garlic and onion.
• Add to chicken and simmer for an hour.
• Add beans and simmer for an additional ten minutes.
• Serve in bowls with crackers or corn chips.

CHICKEN CHILLI CON CARNE

Steps:

• Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
• Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
• Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.

CHICKEN CHILI WITH BLACK BEANS

Steps:

• In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

CHILI CON CARNE CON FRIJOLES

Steps:

• In a large pot, brown ground beef, breaking apart any large chunks.
• Add in onion and garlic, fry until softened.
• Add green pepper.
• Add tomatoes, undrained.
• Stir in all beans, undrained.
• Add chili powder, black pepper.
• Stirring once in awhile to prevent scorching, simmer for 2 hours.
• Skim fat, if lean beef used this step shouldn't be necessary.
• Taste and adjust seasoning.

CHILI FRIJOLES - MEXICAN BEANS

Steps:

• Wash beans thoroughly.
• Cover with cold water and let stand overnight.
• Drain well and cover with boiling water; add onion and cook until tender.
• Drain and chop beans fine; add salt, pepper and chili powder.
• Brown bacon in skillet; add garlic, cook until golden and remove from fat.
• Stir beans into fat and cook until brown; remove to platter.
• In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
• Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.