Chili Recipes - The Variations are Endless

Chili is a stew-like dish that differs from region to region. Also known as Chili Con Carne (chili with meat), chili, like stew, is made with several different ingredients and cooked for an extended period of time. Chili recipes are something like stew recipes. Many are good, some are bad and they're all a little different. One thing they do have in common is that everyone thinks they have the best chili recipe.

Depending on the region, the chili may or may not contain beans. Chili purists may point out that real chili does not contain beans, but that answer may vary depending on whom you ask.

One thing that most chili recipes have in common is that they contain some kind of meat and red chili powder. I say most because there are many variations of vegetarian chili and chicken chili, the latter of which is usually white in color, with little or no red chili added.

The meat found in chili is usually beef, although there are many other types of meat that are also used. Some very good chili recipes use venison or buffalo. And there are even chili recipes that use exotic meats such as kangaroo.

A key ingredient in most chili recipes is chili powder. This is a spice mix containing a variety of different spices, most notably ground red chilies, cumin, and garlic. This is not to be confused with ground chili or ground red pepper, which is simply the dried chili pepper ground into a powder. To forego using premixed chili powder, a chili recipe often makes use of the individual ingredients to create their own unique taste.

Regional variations of chili are wide ranging, from chili containing rice, celery, or corn to dessert like ingredients such as brown sugar or even peanut butter.

Cincinnati chili probably has the most unique flavor and ingredients, and is usually served over spaghetti. This regional variation often contains cinnamon and chocolate or cocoa.

Chili can be served many ways. By itself, it can be a substantial dish and topped with raw onions and cheddar cheese and served with crackers. It can be used as a topping for hot dogs or as mentioned above, spaghetti or other pasta. Chili can be wrapped in a tortilla and eaten as a burrito. Or it can be eaten on a hamburger bun like a sloppy joe sandwich.

If you've never made chili before it can seem a bit overwhelming with all the possible variations. Searching the Web trying to find a good recipe for your first attempt can be a daunting task with all the recipes available.

To get you started, here is a good resource for your first pot of chili. It's easy and makes a really good meal.

Easy Chili Recipes

Try some of those variations to see how easy good chili can be.

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Shrimp, Chicken and Sausage Gumbo

You will love this spicy, hearty, comfort food. It is easiest to make with a friend. You can make the rue and your friend can chop vegetables. If you're making it alone, get your vegetables completely chopped before you start the rue. This gumbo will quickly become a family favorite.

Ingredients you will need:

4-5 large chicken breasts.
3-4 pounds hot sausage.
2 pounds of large shrimp de-veined and de-clawed.
1 cup of vegetable oil.
1 cup of flour. 2 cups of diced celery.
3 or 4 large green peppers diced.
3 large onions diced. 2 or 3 jalapeno peppers diced.
De-vein and de-seed them before dicing. 2 - 3 large cans or boxes chicken broth.
3 - 4 bottles clam juice.
8 cups of white rice.
Cayenne pepper to taste.
Chili powder to taste.
Salt to taste.
Black pepper to taste.

You will also need a very large sauce pot.

Put your chicken breasts into the sauce pot, cover with water and simmer until done. Remove the breasts from the water and cool. Once they are cooled, shred the chicken. Make sure you shred it, don't cube it. Set the chicken aside. Keep the water you cooked the chicken in. If you run short on chicken broth, you can use the water.

Fry or microwave your hot sausage until done. Cut into 1/2" pieces and set aside with your shredded chicken.

Now you'll want to chop up your vegetables as per the ingredient list.

2 cups of diced celery.
3 or 4 large diced green peppers.
3 large diced onions.
2 or 3 diced jalapeno peppers.

Set the vegetables aside.

Next you'll create the rue. Make sure the large sauce pot is completely dry. Put 1 cup of vegetable oil and 1 cup of flour into the pot. Over low/medium heat stir constantly until the rue takes on a copper color.

When the rue is done, drop in the vegetables. Be careful not to splatter, the rue will be very hot. Cook the vegetables in the rue until they are tender.

Now add 2 - 3 large cans chicken broth and 3 or 4 bottles clam juice. Also add the cayenne pepper, salt, black pepper and chili powder to taste.

Finally add the shredded chicken and the sliced hot sausage. Let the entire mixture simmer for at least one hour over very low heat stirring occasionally.

When the gumbo is nearly done, cook the white rice per the instructions on your box. Then put 2 - 3 cups cooked rice directly into the gumbo above.

Ten minutes before serving add 2 pounds of large shrimp. Make sure the shrimp is de-veined and de-clawed before putting them into the gumbo.

Serve over rice with crusty bread.

This recipe is from Louisiana. It's been a big hit in our family for many years now. I'm sure you'll enjoy it. You can serve at least 10 people with this recipe. We never have 10 people to serve so we end up saving a good portion of it for later.

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Chicken Stir Fry Recipe - Spicy Chicken Broccoli Stir Fry

This is a healthy Chinese style stir fry that has a little bit of heat to it from chili oil. Chili oil is made from red chile peppers. Be sure to only use a little bit at a time, then do a taste test to ensure that you don't make it too hot for some people's delicate taste buds.

You'll also be using bok choy, which is a common green used in Chinese style cooking. Bok choy is a great source of calcium and vitamins C and A. It's also pretty tasty too. Most supermarkets will carry bok choy leaves in the fresh vegetable section.

To make this dish you'll need: 1 pound of bok choy or 7 stalks, vegetable oil, chili oil, 4 boneless skinless chicken breast halves - cut into 1-inch pieces, 1 package of frozen broccoli stir fry meal starter and chow mein noodles.

Prepare the bok choy by separating the leaves from the stems. Cut the leaves into 2-inch pieces and cut the stems into 1/4-inch slices. Set aside.

In a large skillet, heat up both 2 teaspoons of vegetable oil and 1 teaspoon (or less) or chili oil over medium high heat until hot. Add in the cubed chicken and cook, stirring constantly, for 5 to 7 minutes, or until chicken loses its pinkness.

Stir in the frozen vegetables, sliced bok choy stems and sauce packet from frozen vegetables. Cover pan and cook, stirring occasionally, for 6 to 8 minutes, or until vegetables are tender crisp.

Add in the bok choy leaves and cook, stirring constantly, for 3 to 4 minutes, or until leaves are slightly wilted. Sprinkle on chow mein noodles. Serve immediately.

Makes 4 servings.

Bonus Recipe: Turkey Cutlets and Zuccchini Stir Fry

To make this dish you'll need: tarragon vinegar, dried basil leaves, 2 garlic cloves - minced, 1 pound of turkey cutlets or fresh turkey breast slices, vegetable oil, 4 cups zucchini - sliced and fresh mushrooms - sliced.

In a small bowl, combine 2 tablespoons of tarragon vinegar, 1 teaspoon dried basil and 2 cloves of minced garlic; mix well. Brush this mixture all over both sides of turkey.

In a large skillet, heat up 2 tablespoons of vegetable oil over medium high heat until hot. Add in the turkey cutlets and cook for 2 minutes on each side, until turkey loses its pinkness. Remove from skillet and place on a serving platter. Cover to keep warm.

Using the same skillet, heat up 1 tablespoon of vegetable oil until hot. Add in 4 cups of sliced zucchini and 1 1/2 cups sliced fresh mushrooms. Cook, stirring constantly, until the zuchinni is crisp and tender. Salt and pepper to taste. Place vegetables on platter with turkey.

Makes 4 servings.

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Crockpot Chicken Recipes With Veggies

While experimenting with slow cooker recipes you will notice that even though the recipes have a lot of variety there are still some common features. One of the most noticeable features is that crockpot recipes always have some type of liquid. That stops food from drying out. International crockpot recipes usually call for broth or wine, although some list water as an additive. Crockpots have a very clever design that results in their delicious, efficient way to cook things. The liquid heats up and evaporates, and when the steam hits the lid on the pot, it is sent back down as liquid, adding flavor and moisture to the ingredients.

Most people regard crockpot meals as those that are cooked in one pot, so never hesitate to add the vegetables, seasoning, meat, and rice or pasta that is called for in the recipe. Everything included in the ingredients goes well together. This is true for crockpot chicken recipes and dessert recipes and appetizer recipes. There will seldom be other appliances needed for the cooking, and you will love the easy cleanup.

A crockpot is also referred to as a slow cooker, because of the time used to complete the meal. The pot is made of fired clay which is usually glazed. It is set inside a metal housing with a heating element offering choices of cooking temperatures. It is hard to believe the crockpot has been around for over thirty years. Busy families and the occasional cook are thankful for this handy way to cook delicious meals and provide literally thousands of fantastic meals and desserts.

LOW and HIGH are the most common heat settings available on crockpots, although some offer other options including WARM. The glass lid makes the recipe work, as it prevents water vapor from escaping. As hard as it is for habits to change, be certain the family understands the lid is not to be lifted so they can get a better whiff of the fragrant aroma. Lifting the lid drops the temperature inside the pot, requiring additional cooking time of perhaps twenty or thirty minutes.

Veggies And Chicken Recipes

Crockpot appetizers, soups, and stews are delicious food items to make. You will find out that many chicken crockpot recipes list vegetables as ingredients, particularly celery and onion. Even crockpot appetizer recipes include veggies and chicken, offering healthy ingredients in a tasty snack. If you have yet to try a crockpot dessert recipe, this is a good time to browse through different recipes and see what is available. The slow cooker produces a healthy meal, as well as delectable desserts. Regardless of the food type you are looking for, traditional or international, you will be thrilled to see the plentiful variety of recipes.

Avoid using frozen foods in the crockpot. They take a long time to heat up, encouraging bacteria, and may not be warm enough to eat when the rest of the meal is ready. Another helpful tip is to defrost all frozen ingredients you will be using in the crockpot. That eliminates excess moisture and allows the food to reach 140 degrees F faster, keeping the recommended cooking time within range.

A lot of authentic crockpot recipes begin with basic foundations that are changed as chefs develop exciting new tastes and selections. If you enjoy a variety of foods and flavors, you might like to see other quick and easy crockpot chicken recipes which combine meat, vegetables and other quality ingredients for amazing results.

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Top 3 Outback Steakhouse Recipes

I love me some Outback! You know what I mean! Outback is amazing! I don't think there are many steakhouses that can top Outback when it comes to steak. Ruth Chris steakhouse comes to mind, but I really don't have the money to eat there! With the tough economic times, I can barely afford to dine at Outback. Fortunately, I can still feel like I am eating at Outback by making Outback Steakhouse recipes at home. Here are my three top three Outback Steakhouse recipes you can make from home!

Outback Steakhouse Alice Springs Chicken
o 4 boneless skinless chicken breasts, 1/2 " thick
o honey mustard
o 6 slices bacon, sliced in half
o 1/2 teaspoon McCormick's Season All
o 1 cup sliced mushrooms, drained
o 3 cups shredded colby or monterey jack cheese

Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
While the breast is marinating fry bacon crisp and drain.
Sauté chicken breasts on medium heat in pan with just enough oil to prevent sticking.
Cook on both sides until a slight golden color and cooked in the middle but not dry.
Remove from pan and place in a 9 x 13 dish.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three pieces of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
Bake at 350 degrees about 15 minutes or until cheese melts.
Sprinkle with parsley and extra honey mustard may be served on the side.

Outback Steakhouse Bloomin' Onion
4 Vidalia or Texas Sweet Onions
Batter:
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer

Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well.
Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly.
Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes.
Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper

Outback Steakhouse-Style Steak
4 top sirloin steaks or rib eye steaks or filet steaks
seasoning
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

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How to Cook the Chicken Inasal From the Philippines

If you have never been into the Philippines, then grilling a Chicken Inasal will give you a taste of a very popular dish in that country. If you have been into the Philippines but have never tasted the Chicken Inasal, then this is your chance to compensate for the half of the trip that you missed.

The Chicken Inasal originated in Bacolod, Philippines, and it can be translated as "Chicken Barbecue." It is famous for the sweet, spicy and sour juice in the chicken that goes inside out after being roasted. It is usually served with garlic rice, a dipping sauce made of soy sauce and vinegar, and sometimes, people in the Philippines enjoy with a cold bottle of beer.

To have a taste of this goodness, first, you have to cut a whole chicken in half and over-night, apply a marinade made of ginger, lemon juice, soda, vinegar, brown sugar, onion, salt, and pepper. Before and while grilling, the chicken has to be regularly basted with annatto oil. This oil is made by heating corn oil with annatto seeds. Once the annatto seeds' aroma and color became prominent, salt, butter, and vinegar, were to be added while the oil simmers for a couple of minutes. You will know that the chicken is ready to eat if you take a look inside its meat and see that its color is now yellow-orange instead of white.

Now that you have the recipe for the Philippine's Chicken Inasal, it is time to call your friends, have a party and turn that grill on your backyard to enjoy the Chicken Inasal the way people from Bacolod do.

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How to Make a Quick and Easy Entree - Chicken Kiev - It's Ready in Minutes and is Sure to Please

For a quick and easy main course to serve family and friends, try this recipe for a delicious entree. This Quick and Easy Chicken Kiev is a great entree that doesn't take much time but will have others thinking you have been very busy in the kitchen. This recipe is also suitable for diabetics.

QUICK AND EASY CHICKEN KIEV

4 tbsps butter, softened to room temperature
1 tbsp chopped fresh parsley
1 tbsp snipped fresh chives
1 clove garlic, finely chopped
4 skinless boneless chicken breasts
3/4 cup seasoned bread crumbs
2 tbsp grated Parmesan cheese
3/4 cup flour
1 egg, beaten
1/4 cup vegetable oil

In a small bowl, mix butter, parsley, chives, and garlic. Divide the mixture evenly into fourths. Roll each fourth into a log and place logs on a piece of waxed paper. Cover logs and chill until firm. While the logs chill, pound the chicken breasts to 1/4-inch thick. Place one butter log atop each chicken breast. Roll up to enclose the butter log. Secure with a toothpick. In a shallow bowl, mix the bread crumbs with the Parmesan cheese. Coat the chicken bundles in flour, dip in egg and roll in the bread crumb mixture. Place on a waxed paper lined plate and cover. Chill until the coating is firm. (Just a few minutes.) Heat the oil in a large skillet over medium-high heat. Add chicken to skillet. Cook until golden brown and cooked through, turning to brown all around. This will take about 10 minutes.

Note: If you do not have fresh herbs, you can use the dried ones by using only 1/2 the amount listed.

Enjoy!

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Mexican Cuisine - Chicken Enchilada Soup

The perfect soup for serving as an appetizer to a great home cooked Mexican style meal, the soup is hearty enough to be served as a meal all by itself. The combination of beef broth chicken broth and cream of chicken soup is what makes this soup unique. The green chilies and chili powder add just enough heat to give the soup a little bite, but not be overpowering.

For added color and flavor, consider adding a (14 ounces) can of fire roasted diced tomatoes to the soup, at the same time as the broth and other ingredients are being stirred in. For more heat, consider adding a chopped jalapeno or serrano pepper. Deep fry the tortilla strips until golden brown and drain on paper towels to add more crunch, and a bit more authenticity.

This is a dish everyone loves, it is easy to make, despite the long list of ingredients and well worth the small amount of time to create.

Chicken Enchilada Soup

Ingredients:

1 small White Onion, chopped
1 Garlic Clove, chopped
2 tablespoons Extra Virgin Olive Oil
1 (14 ounces) can Beef Broth
1 (14 ounces) can Chicken Broth
1 (10-3/4 ounces) can Cream of Chicken Soup
1 (4 ounces) can chopped Green Chilies
2 cups Boneless, Skinless Chicken Breast, cooked and shredded
1-1/2 cups Cold Water
1 tablespoon Worcestershire Sauce
1 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Fresh Ground Black Pepper
6 Flour Tortillas, cut into ½-inch strips
3 cups grated Monterrey Jack Cheese

Preparation:

1. Add olive oil to large stockpot. Heat over medium high heat.

2. Add onion and sauté 2 minutes. Add garlic and sauté additional minute.

3. Add beef broth, chicken broth, cream of chicken soup, chopped green chilies, shredded chicken breast, cold water, Worcestershire sauce, ground cumin, chili powder, and fresh ground black pepper to stockpot.

4. Reduce heat to low and simmer one hour.

To Serve:

1. Add tortilla strips and Monterrey Jack cheese to individual serving bowls.

2. Ladle hot soup into bowls and serve.

A cooking class is a fun way to learn soup making skills, or head over to http://www.SimplySoups.com and select from hundreds of soup recipes, each taste-tested with clear instructions and tips for insuring delicious soups.

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Best Crockpot Chicken Kickin Soup Recipes

Three cheers for the crockpot, which gives us the opportunity to make thousands of different recipes that we might not ever dare cook in a skillet or oven. Because of the low and high heat options, the less expensive meat cuts turn tender and avoid shrinkage in the crockpot. Spaghetti sauce, stew, and soup have high moisture content, perfect for crockpot cooking. Food should always be cut into small pieces so it cooks completely, and defrost meat before you add it to the crockpot. When shredded beef or chicken is called for, cook it first, shred it, and then add it to the crockpot. Many prefer to boil the meat and poultry, rather than cook it in the oven or a skillet.

Keeping Your Crockpot Clean

After the crockpot cools, fill the dish with soapy hot water. Let it soak for about twenty minutes. Scrub it with a cloth, nylon net pad, or plastic sponge. Pour the soapy water out, rinse it with hot water, and let the dish dry. The dish is slippery when wet, so hold it firmly.

Kickin Chicken Soup

One of the tastiest chicken soups you will ever eat, there are five main ingredients. Avoid lifting the crockpot lid after putting things in the crockpot, since steam escapes each time that is done and lengthens the cooking time. For a complete meal, make steamed white rice as a side dish, and prepare a green salad, too. Instead of dividing the soup when it is done, put it into a tureen, or unplug the crockpot and place it in the center of the table, with a ladle. Everyone can dish their own, adding it to the rice, or in a separate bowl.

If you want to use croutons instead of crispy oriental noodles, they are fun to make. Take four slices of your favorite bread and cut them into cubes. Place the cut bread on a cookie sheet and toast them in the oven. Let cool for a few minutes, then dip them into melted butter and put them back on the cookie sheet. Sprinkle dried herbs, such as rosemary, thyme, and parsley, over the toasted cubes and broil them to make them crisp. This is a fast process, so watch the croutons to be certain they do not burn.

Creamy and spicy, this soup will put the oomph back in your day. Be sure to wash your hands well after cutting the pepper. If you have sensitive skin, wear a pair f vinyl gloves before you work with the chili pepper.

What You Need:

4 chicken breasts, skin removed
6 cups milk
3 cans cream of chicken soup, 11 ounces each
1 cup sour cream
1 California green chili pepper
1 cup crispy oriental noodles
1 teaspoon ginger

How To Make It

Boil and shred the chicken breasts. Discard bones, if any.

Cut the chili pepper in half lengthwise. Discard seeds. Slice, then dice into very small bits.

Combine the chicken, milk, soup, sour cream, pepper, and ginger in the crockpot. Cover the crockpot and cook for 6 hours on low.

Divide the soup into 8 bowls. Sprinkle the crispy oriental noodles on top of each bowl of soup before serving.

Serves 8

A lot of favorite crockpot recipes are suitable for slow crockpot cooking and if you enjoy a ready meal when you get home, you might like to try our other delicious easy best crockpot recipes which combine fresh produce and other quality ingredients for amazing results.

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Grilled Nachos

GRILLED NACHOS

Ingredients:

6-cups Nacho flavored tortilla chips

1-cup Salsa

1½-cups Fajita chicken, frozen

½-cup Fresh roasted green chili's or frozen & drained

8-ounces (2-cups) Mexican cheese blend, shredded

2-cups Lettuce, shredded

½-cup Sour Cream

½-cup Guacamole

½-cup Black olives, sliced

½-cup Cashews, chopped

Instructions:

Heat up grill. Cut foil to make about a 20x20-inch sheet of heavy-duty foil; make double layer and form sides and corners. Spray foil on the inside with cooking spray and place on large platter or cookie sheet to move to grill. Spread chips on foil; top with chicken, chilies and cheese.

Place foil on grill over medium heat; cover grill. Cook 10 to 15 minutes; moving foil around until heated thoroughly and cheese is melted. Remove from grill and place back on cookie sheet or large platter.

Top nachos with lettuce, sour cream, guacamole, black olive slices, chopped cashews, and salsa; serve right away while warm.

Serves 6

Note: Sometimes for a change I substitute the green chili's with jalapenos and it gives a little different taste, but they are both good.

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Boneless Chicken Thigh Recipes

Chicken thighs are often overlooked in recipes because of the popularity of boneless chicken breasts, which are more in demand. However, chicken thighs are juicier and much more flavorful. They are also very economical and if you are on a tight budget, there are lots of chicken thigh recipes you can make, whether you are looking for something international like easy chicken enchiladas or something for the summer like grilled chicken recipes.

You can use boneless chicken thighs in casseroles and stews and pretty much any dish where you would normally use chicken breast. You might like to use some chicken breast and some chicken thigh, for a contrast in flavors and textures.

How to De-Bone a Chicken Thigh

Bone-in chicken is cheaper than ones are which have been de-boned for you, so it is well worth learning how to take the bones out of your own. Taking the bone out of a chicken thigh is simple and it also means the chicken will have a shorter cooking time. If you are cutting up a whole chicken, you will need a sharp knife to slice through the joint where the drumstick meets the thigh. You will find the cartilage very soft so it is easy to cut.

Bone the drumstick using the same method as you used for the thigh. Cut along the top of the bone and slice deeply until the knife is touching the bone. You will be able to see the white bone in the cut you have made. Pull the bone upwards and away from the chicken thigh.

Cut into the chicken some more, so that you can remove the bone altogether. You will probably have to slice some more of the meat off the bone so you can get it out. Keep slicing away bits of sinew, tendons and skin until you have a boneless thigh.

Recipe for Crockpot Chicken Thighs in an Herby Orange Sauce

This is such a simple recipe and the fact that you can use a slow cooker means that you can leave this recipe to cook by itself all day while you are out. Serve this tangy citrus chicken dish with noodles or rice and perhaps some broccoli or beans on the side. This recipe serves four people.

You will need:

2 lbs skinless, boneless chicken thighs, in 1 inch pieces
Juice from 1 orange
Zest from 2 oranges
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon crumbled dried rosemary
4 slices crumbled, cooked lean bacon
2 tablespoons lemon juice
1 1/2 teaspoons white sugar
2 crushed garlic cloves
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried basil
3 peeled, diced carrots
1 chopped onion
14 1/2 oz can diced peeled tomatoes
6 oz can tomato paste

How to make it:

Remove any visible fat from the chicken, then combine it with the orange juice and half the zest, tomatoes and their liquid, oregano, thyme, pepper, garlic, rosemary, onion, carrot, basil and tomato paste in a three and a half quart crockpot. Cover and cook on "low" for about six hours or until the chicken thighs are cooked through. Stir in the rest of the orange zest, the lemon juice, and sugar. Sprinkle the crumbled bacon over the finished dish.

There are many grilled chicken recipes that you can make with boneless chicken. Perhaps you fancy trying an international dish like easy chicken enchiladas and these recipes are so quick and easy. BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Aztec Soup - Easy and Deliciously Mexican

Aztec soup, or sopa azteca as it is known in Mexico, is a famous dish. It varies from region to region and different chilies are used in different versions of this tasty dish. This tomato-based Mexican food recipe is richly flavored with garlic and onions and the avocado, tortilla chips and chicken add even more delicious taste.

This is one of the best and most authentic Mexican food recipes and it is believed that Aztec soup was invented to use up stale tortillas, since some versions of the dish use tortillas rather than tortilla chips.

An Economical Soup

Soups are a great way to stretch ingredients as far as they can go and this is a very satisfying soup which tastes every bit as wonderful as it smells. You can serve sopa Azteca as an appetizer or as an entree, depending on portion size.

This soup is found throughout Mexico, at everywhere from top class restaurants right down to basic street food stands. Soup is economical not only because most soups are water-based but because you can make a lot of different soup recipes in bulk and freeze it. You can also add your own touches to homemade soup recipes.

How to Make Sopa Azteca

This delicious blend of Mexican staples is not difficult to make and the following recipe makes enough for six people. If you do not have Asadero cheese, use mild cheddar, Monterey Jack or anything that melts well.

What you will need:

8 cups chicken broth
Flesh from 1 avocado, in 1/4 inch cubes
2 tablespoons vegetable oil
3 garlic cloves
14 1/2 oz can diced tomatoes
4 cups tortilla chips, broken
1 1/2 cups Asadero cheese
1 thinly sliced white onion
1 toasted, dried pasilla chili pepper, no stem or seeds
1 lime, in 6 wedges
1/2 cup sour cream
1 1/4 lbs grilled chicken breasts, in 1/2 inch cubes
2/3 teaspoon salt
How to make it:

Add the chili and tomatoes in juice to the blender and blend until everything is well combined. Heat the oil in a soup pot over a moderately high heat and saute the garlic with the onion until golden, stirring it frequently. This will take 5 to 10 minutes.

Take the pot off the heat and scoop out the garlic and onion with a slotted spoon. Squash them against the side of the pan to squeeze out as much oil as you can. Put the garlic and onions in the blender with the tomatoes and process until the mixture is smooth.

Pour this mixture back into the pot and cook for 8 minutes, stirring all the time. You are aiming for a thick consistency. Add the chicken broth and simmer the soup for 15 minutes. Add some or all of the salt.

Add the chicken to the soup a couple of minutes before serving it. Divide the tortilla chips, cheese and avocado between 6 serving bowls, then spoon the soup on top. Garnish with some sour cream and serve with the lime wedges on the side.

There are many Mexican recipes that are relatively unknown outside of Mexico, although sopa Azteca is slowly gaining popularity outside the country. Authentic Mexican recipes like these are what makes Mexican cuisine so great and making Mexican food at home is really rewarding.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Side Dishes For Chili

Chili is one of those great dishes that can be served in tons of different ways and goes good with many delicious side dishes. But if you're thinking about serving chili the next time you have friends over for dinner or to watch the big game or when the weather starts getting cooler, here are some great ideas you might want to use.

Making Your Chili Even Better

Even if you already make the best chili on your block or at your tailgate parties, you could spice it up with some toppings. Of course, you'll find some of the traditional items on the list: shredded cheeses, sour cream, oyster crackers or crumbled tortilla shells (choose the ones with a hint of lime for an nice touch), saltine crackers, or even hot sauce.

But those are a little bit basic. If you're talking about advanced chili topping for the chili connoisseur, then you'll want to shop around in your produce department or farmer's market. Adding scallions, green onions, cilantro, or avocado can give your chili a little color and extra taste. A dollop of guacamole instead of sour cream (or with sour cream) can also be scrumptious, especially if you make it homemade. Jalapenos are also nice for a kick and should be added by the individual consumers of the chili - not everyone likes the spice. Red onion or salsa can be nice additions, too.

Not Just for Bowls

Chili isn't soup so it doesn't have to be served alone in a bowl with a spoon. Instead, get creative with how you serve this dish. You can use Fritos for dipping or pour the chili on top of a baked potato, French fries, pasta (some people even add spaghetti or macaroni pasta to their chili), rice, taco shells, hamburgers or hot dogs, cornbread, or even scrambled eggs.

Chili goes good with almost any food but make sure to account for the potential messiness. Always have extra napkins.

Great Side Dishes

When you're serving chili, it's definitely hearty enough to be a main dish. And while some people like to eat their chili by itself, having some complementary side dishes can enhance the dish's flavor immensely. Cornbread is a delicious and traditional addition to chili. If you're trying to give your meal a Tex-Mex flavor, you could make Mexican cornbread with peppers, some shredded Colby/Jack cheese, and some kernel corn or if you want to make it spicier you can cut up pieces of jalapeno to add into the cornbread mix.

Black bean and corn salad is another choice. The salad, which is served cold or at room temperature, includes black beans, cubed cheeses, roasted corn, green onions, bell peppers, picante sauce, herbs, olive oil, and a few other tasty items. You can also toss in other items you love, such as avocados.

Another idea is a Southwest Vegetable salad that includes lettuce, colorful red peppers, cucumbers, tomatoes, onion, cilantro, and some toasted pumpkin seeds. This dish has just as much color as flavor and has a very delicious flavor especially when enjoyed along with a bowl of chili.

Want more interesting side dishes for chili? Chili Everyway takes the mundane out of chili and presents fresh new ideas for spicing up this delicious comfort food that everyone will love.

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Barbeque Chicken Recipes That Win Competitions

If you are serious about winning the next cook off you go to and plan on using barbeque chicken recipes to do it, there are some important things to keep in mind on how to out cook the competition and make your recipe sing. It takes a delicate balance on the grill to win, and nothing is more important than that. So make sure you prepare yourself!

If you are grilling for competition, you must use charcoal! This is not an option. The difference between a charcoal grill and a gas grill is like the difference between using a toaster oven and a microwave. Would you microwave toast? No? Then why would you make a barbeque chicken recipe on a gas grill? There is no flavor in the flames, which are an essential key to your success in a cook off. I recommend Kingsford charcoal as they are the best quality available.

For the barbeque chicken recipe, make sure it contains a good balance of sweet and spicy. For the sweet, add some honey or teriyaki sauce to the mix. The sweetness acts as the yin to the yang of the spicy. The two are very much complimentary. For spicy, add some chili powder, ground pepper or cayenne to the mix and it will make your sauce taste amazing and with a nice kick as well.

When making barbeque chicken recipes for a competition, make sure your grill is set at a low temperature and the flames are very delicate, just right for cooking barbeque. You want to let your chicken sit at a low flame for about a half hour, and add the sauce at the end. If you add the sauce right at the beginning, you are bound to end up burning the sauce, which never tastes very good! So make sure to get a balanced sauce, cook slowly and add your sauce at the very end for the best barbeque chicken recipe at the cook off.

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Barbeque Chicken Recipes

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Honey Mustard Dressing Recipe

A honey mustard dressing recipe is easy to prepare. It requires just a few ingredients. These ingredients are commonly used and easily available. The procedure followed is also a very simple one. This makes its preparation a task that can be accomplished by almost any person.

The ingredients used to prepare honey mustard dressing recipe include; half a cup of honey, quarter cup of reduced fat mayonnaise, two tablespoons each of Dijon and stone-ground mustard, two tablespoons of lemon juice, and one container of light sour cream. These ingredients are thoroughly mixed in a bowl, properly covered in a bowl and refrigerated for a minimum of three days. If not properly covered, the flavor may get lost and the whole mixture may go bad.

A honey mustard dressing recipe can be used for both the vegetarian and non-vegetarian dishes. They can be used to dip finger chips, salad bases, in sandwiches, or with chicken and hot dogs. When used with chicken, the paste is applied on the chicken. This enhances the flavor as well as adds the medicinal values associated with mustard to the chicken.

It should be noted that the ingredients used in the preparation of this recipe remain the same. However, one or two other ingredients can be added according to one's preference to vary or further enhance the taste. The ingredients used are few and the procedure is very simple but one must remember to prepare it in advance as it needs to be frozen for a minimum of three days before it is ready for use.

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