White Chili

Or should I say Award Winning White Chili!  haha!  Seriously, I totally won a chili cook-off with this recipe.  I kick some chili ass, yo.  Not only did the Batgirl mask Lee and I made totally work out, but the chili was awesome.  I call this Halloween weekend a win.  :)


Ingredients:

1 - 1.5 pounds of chicken boobies.  Cut the gross excess fat off, then dice into small 1/2 inch chunks.

1 white onion diced up super small.  I used a chopper b/c I don't like big onion pieces.  But do what you like.

2 cans navy beans, drained and rinsed of the goo.  Use a fork to mush up about 1/4-1/2 of the beans.

2 cans of chopped green chilies.  (the small 4 ounce cans.  2 of those.)

1 can of chicken broth

1/2 cup sour cream

1/2 cup of heavy whipping cream

1 jalapeno, seeded and diced.


EVOO (or whatever oil you like to use)
Salt
Pepper
Garlic cloves, minced.
Garlic powder
Ground cumin
Ground oregano
Cayenne pepper
Dash of cinnamon


Directions:

In a large pot (like a stock pot, something you'd use to boil noodles in), heat over medium high heat.  Add in about 1-2 tablespoons of extra virgin olive oil.  While that's heating up, salt and pepper your raw chicken chunks.  Once your pot is hot, dump in the chicken and the onions.  Cook until the chicken is completely cooked through.
Add in the broth, beans, green chilies, and spices.
Now, for the spices, I did about 3 teaspoons of the cumin, oregano and garlic powder.  And because I love garlic, I used an additional 2 cloves of fresh garlic that I squished through the garlic press.  BUT, use maybe a teaspoon each of the cumin, oregano and garlic powder at first, then add more if you think it needs it.  Salt and pepper it as needed.  And I just used 2 small dashes of cayenne and one healthy dash of cinnamon.  The only spice you really wanna worry about is the cinnamon.  Don't use too much, don't add more.  You just want that hint of something extra.  You don't want your chili to taste like Cinnamon Toast Crunch with beans.
Okay, so now just bring it to a boil, then let it simmer around medium low heat for half an hour.
Remove from heat, add in the sour cream and heavy whipping cream.

Sausage and Rice

1 package of andouille sausage, sliced thin
2 cups brown rice
4 cups chicken broth
1 cube chicken bouillion
1 can crushed tomatoes
3 cloves garlic, minced
Onion powder
Paprika
Basil
Oregano
Cayenne
S&P
2 tbsp olive oil

Place brown rice in rice cooker, add chicken broth up to the 3rd line (about 3 cups) plus the bouillion cube and cook until tender.

In a large skillet, heat olive oil over med-high heat, add sliced sausage and brown, about 3 minutes.

Add 1 cup broth, tomatoes, all seasonings.  Reduce heat to medium and let simmer.  Add cooked rice, mix well, reduce heat to low, cover and let the rice absorb the liquids, about 5 more minutes.

One Pot Pasta

So freaking delicious.  Way better than I thought and so super freaking easy!

One Pot Pasta

EVOO
1 package Hillshire Farms Smoked Sausage (I used turkey to pretend that I'm healthy)
2 cloves of garlic
1 14 ounce can chicken broth
1 14 ounce can petite diced tomatoes
1 box penne
Colby/Monterey Jack shredded cheese
Parmesan Cheese
2 big handfuls fresh spinach
2 ounces cream cheese
1/4 cup sour cream
S&P
Cayenne, if you're into that sort of thing
Onion powder


Heat a couple tablespoons of EVOO in a large skillet over medium heat, one that you have a lid for.

Open your chicken broth and tomatoes to have it handy.

While the oil is getting toasty, chop your smoked sausage into bite sized pieces then grate your garlic right on top of that sausage.

Slide that into the hot oil.  Saute briefly (you don't want to burn your garlic, he's too delicious to burn).  Pour in the broth and tomatoes, stir.  Pour in the penne.  Stir some more.  Season with S&P, onion powder and cayenne.  Add the spinach right on top.  Cover and let it go for about 10 minutes.

Remove lid and stir.  Taste your pasta to see how done it is.  I wound up covering it and letting it go another 3 minutes.

Add in the cream cheese and sour cream, cover and let it all get mushy with each other.  About another 2 minutes.

Remove lid (do I really need to say "remove lid?"), stir well, taste test and add more seasonings as you see fit.  Cover with the parm and jack cheeses.  Replace lid and let it all melt.  Stir again and serve warm.

Super Delicious!  Aside from the cutting board, it's really a one pot meal!