Sunnys 5 Ingredient Chili Recipes

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SUNNY'S EASY CHILI CHEESE FRENCH BREAD PIZZA



Sunny's Easy Chili Cheese French Bread Pizza image

Provided by Sunny Anderson

Categories     main-dish

Time 1h30m

Yield 16 slices

Number Of Ingredients 15

One 2-foot-long wide loaf French bread, sliced in half lengthwise
1/4 cup herbed garlic butter, melted
4 cups Sunny's 5-Ingredient Chili, recipe follows
1 cup shredded mozzarella (from a block)
1 cup shredded sharp Cheddar (from a block)
16 slices fresh jalapeno (from 1 to 2 jalapenos)
2 scallions, chopped on the bias
1/4 cup chopped fresh cilantro
Hot sauce, for topping
Mexican crema, for drizzling
1 large onion, chopped
2 to 3 tablespoons chili powder
2 1/2 pounds ground chuck
Two 10-ounce cans diced tomatoes and green chiles
One 16-ounce can black, pinto or kidney beans, drained

Steps:

  • For the pizza: Preheat the oven to 400 degrees F.
  • Remove a bit of bread from the inside of each bread half, leaving about 1 inch of bread in the base. Brush the insides and edges with the garlic butter and place the bread on a baking sheet. Bake until golden on the edges, about 10 minutes. Remove from the oven.
  • Evenly distribute the Chili along the length of the bread. Sprinkle the cheese over the top and arrange the jalapenos so there will be one slice on each serving. Bake until the cheese is melted and the edges of the bread are golden, 15 to 18 minutes.
  • For the garnish: Top the pizza with the scallions, cilantro, a few shakes of hot sauce and a drizzle of crema. Slice each half into 8 pieces. Serve immediately.
  • Add 2 tablespoons olive or cooking oil, 2 1/2 teaspoons salt, a few grinds of black pepper and the onion to a large pot over medium heat and cook until tender. Add the chili powder and beef and cook, breaking up the beef into bits, until cooked through. Stir in the tomatoes and chiles and the beans, then cover and cook for 20 minutes. To thicken the chili further, simmer, uncovered, 10 minutes more.

SUNNY'S 5-STAR GLAZED CHICKEN



Sunny's 5-Star Glazed Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 6

1/3 cup creamed honey
1/4 cup red miso paste
1/4 cup orange juice
Red chili flakes
Freshly ground black pepper
1 skin-on whole chicken, cut up, breasts split

Steps:

  • For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
  • For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
  • When ready to grill, preheat a grill pan or half of a grill to medium heat.
  • Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.

SUNNY'S GAME DAY CHILI



Sunny's Game Day Chili image

Provided by Sunny Anderson

Categories     main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 25

2 tablespoons vegetable oil
1 large onion, chopped
1 jalapeno, seeded and chopped
Salt
1 pound uncooked or fresh Mexican chorizo (about 4 links)
2 cloves garlic, sliced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon dried thyme
1 teaspoon Hungarian or hot paprika
1 teaspoon red pepper flakes
4 Roma tomatoes, seeded and chopped
2 tablespoons tomato paste
2 pounds ground turkey
2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet)
2 cups chicken stock
1 tablespoon hot sauce (recomended: Frank's Red Hot)
1 (3-inch) cinnamon stick
Freshly ground black pepper
2 teaspoons fine-ground cornmeal
20 blue corn tortillas
Vegetable oil, for frying
2 (15.5-ounce) cans cannellini beans, rinsed and drained
Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped

Steps:

  • In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
  • Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
  • Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
  • Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.

SUNNY'S EASY BEEFY TEXAS CHILI



Sunny's Easy Beefy Texas Chili image

Provided by Sunny Anderson

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon ground cumin
1 tablespoon ancho chile powder
2 teaspoons dry Mexican oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound chuck beef or stewing beef, cut into 1-inch cubes
1 cup finely chopped onion
1 cup chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce, such as Frank's
3 cloves garlic, grated on a rasp grater or finely minced
1 pound ground chuck (80/20)
1 1/2 cups beef stock
1 1/2 cups red wine (any cheap Chianti will do) or lager beer
2 tablespoons fine cornmeal
Sliced scallions, shredded yellow Cheddar and tortilla chips, for serving

Steps:

  • In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
  • In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
  • Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
  • Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.

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