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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