Sweet and Spicy Chili

Sweet and Spicy Chili

Sweet and Spicy Chili

Chili ………congers up images of winter, football, and Sunday!

I was going to stun you with my incredible chili knowledge…….you know the history of chili……..yada…..yada……yada. Well, it seems there is quite a controversy as to the origins of chili so, if you are really all that interested, you will have to google it. By the time I wrote all of it down and you read it ……..holy moly.

So, instead, I will amaze you with this Sweet and Spicy Chili. First, let me say that chili is Tim’s thing. There are a few items in the food world that for some reason are beyond my scope…….for reasons unknown………chili is one of them.

As we were planning our next recipe Tim suggested chili. I tried to steer the planning anywhere but there, but he kept coming back to it. The next words out of his mouth were music to my ears…… “I’ll make my chili”……..done!

Only one problem……….he had never written it down into a recipe. So, as he added ingredients I wrote them down. Now let me say that we always have the same spice conversation……

Tim: “ It needs more spice”
Marty :“ Tim, not everyone likes that much spice”
Tim: “Just a little bit more”
Marty: “ No, its fine”…….and then he adds more.

Tim Chili

Turns out, in this recipe he was totally right! It was not too spicy……. it was perfect. Chili powder, cumin, red pepper flakes, and two things I have not had in chili before…….cocoa powder and cinnamon.

I had a big ????? with the cocoa and the cinnamon. They are that in the background taste, you can’t quite pick them out, but they make the dish. We also added brown sugar and salsa…….that added that some’m..some’m………and it all came together perfectly.

Sweet and Spicy Chili 1

Just spicy enough, with a touch of sweet. We did not add any toppings to ours but feel free to add whatever you like……. we ate ours with biscuits…….or as Tim calls them skits.

However you top it or whatever you eat with it, Sweet and Spicy Chili will warm you up, make your favorite team win, and let you have a super Sunday.

It makes a small batch, it will serve 4-6, and if its just for two you can have it again and you know how it goes with chili …….even better the next day!

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Sweet and Spicy Chili

Sweet and Spicy Chili

  • Author: Tim Boyd
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Scale

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 14.5 oz. can chopped green chilies
  • 115 oz. can dark red kidney beans
  • 128 oz. can diced tomatoes
  • 1 cup salsa
  • 1/4 cup brown sugar, packed
  • 3 tablespoons chili powder
  • 1 teaspoons cocoa powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. In a large pot over medium heat, brown ground beef, onion, and garlic. Meanwhile mix together brown sugar, chili powder, cocoa powder, cumin, cinnamon, salt, pepper and red pepper flakes in a small bowl. Add to the browning meat mixture. Cook for 2-3 minutes to let the spices release their flavor. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 30-45 minutes. Serve with shredded cheese or your favorite chili topper.

Keywords: chili, sweet, spicy, ground beef, kidney beans, tomatoes, soup

 

Not Quite White Chili

Not Quite White Chili

Not Quite White Chili 1

 

How should white chili look? Does chili have to have chili powder to make it chili? This was the question Tim and I had before we went on vacation. I say white chili should be all white, Tim says chili needs chili powder to be “real” chili. Since this was Tim’s recipe, and we had differing options on what makes a real chili, we decided that it would have chili powder with white beans and white meat…..chicken……..and Not Quite White Chili was born.

It may not be the classic white or regular chili, but it was really good. Spicy, chili taste with a lighter touch of chicken and white beans. This chili also is good for you…… low in calories and fat. We served it with a nice loaf of rustic bread for a hearty cool weather meal that is sure to please.

Normally, I would go on a bit more that this but, as much fun as our vacation was, I brought back the flu. So, as all of you enjoy this Not Quite White Chili, I will enjoy some much needed bed rest……..

P.S………look for some of my takes on those Vegas recipes we shared from our trip.

Not Quite White CHili Collage

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Not Quite White Chili

Not Quite White Chili

  • Author: Tim Boyd
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Scale

Ingredients

  • 1 pound dry northern beans
  • 16 cups water
  • 1 pound boneless skinless chicken breast, cubed
  • 2 teaspoons coconut oil
  • 1 cup red pepper, diced
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon cumin
  • 2 tablespoons chili powder
  • 2 pinches cinnamon powder
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Place dry beans in a large bowl and cover with water. Let soak over night.
  2. In a large stock pot, melt coconut oil over medium high heat. Add chicken and cook until cooked through. Add onion, red pepper and remaining ingredients cook until onion is translucent about 5 minutes. Add beans and water. Bring to a boil. Reduce heat and simmer 1 1/2 to 2 hour or until beans are tender. You can also place all ingredients in crockpot and cook on low for 8 hours.
  3. Serve with shredded cheese, sour cream, and extra cilantro if desired.

Notes

Prep time does not include soaking of the beans over night

Keywords: chili, chicken, northern beans, simmer

Not Quite White Chili