Meaty Black Bean Chili

by | May 15, 2020 | BEEF, PORK | 0 comments

Meaty Black Bean Chili
Print Recipe
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Meaty Black Bean Chili
    Print Recipe
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
      2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
      3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
      4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
      Recipe Notes

      -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

      -This chili is even better when served the next day as the flavours have longer to meld.

      -Makes about 9 cups of chili and freezes very well.

      Crispy Chicken Sliders with Wasabi Slaw

      by | Jul 2, 2018 | APPETIZERS, CHICKEN, LUNCH | 0 comments

      Crispy Chicken Sliders with Wasabi Slaw
      Print Recipe
        Servings Prep Time
        8 sliders 55-60 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        8 sliders 55-60 minutes
        Cook Time
        10-12 minutes
        Crispy Chicken Sliders with Wasabi Slaw
        Print Recipe
          Servings Prep Time
          8 sliders 55-60 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          8 sliders 55-60 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Wasabi Slaw
          Chicken Cutlets
          Servings: sliders
          Instructions
          Wasabi Slaw
          1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
          2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
          Chicken Cutlets
          1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
          2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
          3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
          4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
          5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
          6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.