BBQ Chicken Chili with Pineapple Pepper-Jack Quesadillas

Chili? In JULY? you're saying right now. To which I heartily respond: YES! Chili in JULY! It's BBQ chicken chili, and since I associate BBQ'ed anything with summer, I believe this a perfectly acceptable dish for the season. Of course, Joe did point out that I actually made this on the hottest day of the summer so far, which we both found a little ironic -- but it didn't stop either of us from chowing down. 

The idea for this chili actually came to me in the middle of the night. I woke up with it on my mind and added it to the notes area of my phone and promptly forgot about it. When I was browsing that section a few days later, I came across the idea and had absolutely no recollection of putting in there. In any case, I'm glad I did, because this chili is smoky, sweet, tangy, and spicy, and we both loved it. The BBQ sauce works so well with the chili spices. I love the flavor of pineapple and BBQ sauce, so I thought the quesadillas were the perfect balance to the chili. The pepper-jack gave them a great heat, and Joe and I agreed that we both could have eaten just the quesadillas for a meal and been very happy.

Not to discount this chili, though. We certainly were happy to have it for dinner, even if it was 95 degrees outside.

BBQ Chicken Chili with Pineapple Pepper-Jack Quesadillas

For the chili:

4 strips bacon, chopped
1 pound chicken tenders, diced
Salt and pepper to taste
1 tablespoon butter
1 red onion, chopped
4 cloves minced garlic
1 cup beer
1 cup chicken stock
1 cup chipotle or hickory BBQ sauce
8 ounces tomato sauce
1 14.5-ounce can diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons cumin
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 can corn, drained
1 can pinto beans, drained

Sour cream, cilantro, and shredded cheddar cheese for topping

For the quesadillas:

4 flour tortillas
4 tablespoons crushed pineapple, well-drained
1 cup shredded pepper-jack cheese

1. Add the bacon to a Dutch oven over medium-high heat. Cook until crispy; using a slotted spoon, remove and place on a paper towel to drain.

2. Season the chicken with salt and pepper and added to the bacon drippings. Cook until browned and cooked through, then place on the paper towel with the bacon. 

3. Add the butter to the pot, then add the red onion and cook until softened. Add the garlic; cook and stir for 30 seconds. Add the beer to the pot, scraping the bottom with a wooden spoon to release any browned bits. 

4. Add the chicken stock, BBQ sauce, tomato sauce, diced tomatoes, chili powder, cumin, vinegar and brown sugar. Heat to bubbling, then reduce heat to medium-low and add the corn, beans, and reserved bacon and chicken. Cook over medium-low heat until desired thickness.

5. To make the quesadillas, add 1/4 of a cup of cheese to half of a tortilla and sprinkle with 1 tablespoon of pineapple; fold over. Cook in a skillet sprayed with cooking spray until both sides are browned. Cut into wedges.

6. Serve chili topped with cheddar cheese, sour cream, and cilantro, with the quesadillas on the side.
   

Chicken, Sweet Potato, and Black Bean Chili

Judging by what I've seen on Pinterest and in my blog reader lately, it seems that chili is a traditional meal for many families on Halloween. In our house, that isn't the case. We usually order pizza or get Chinese take-out before heading out for trick-or-treating. Tonight is no exception; I'll be picking up sesame chicken and crab rangoon for us to enjoy before Joe and I and our little Luigi and Firefighter Will head out in the dreary, cold, rainy weather.

But I thought today would be the perfect opportunity to share this chili recipe. It's loaded with orange sweet potatoes and black beans, so it's perfect for Halloween. I made it over the weekend, when I'd originally planned to make sweet potato and black bean tostadas (which are still on my list to try); but then I found ground chicken on discount at the grocery store for 99 cents, and Joe mentioned that he was craving chili -- so this recipe was born.

This chili is absolutely fantastic -- spicy and just slightly sweet. And it's pretty healthy, too! If you have seasonal beer or hard cider on hand, use that to deglaze the pan (Joe only had one Oktoberfest beer left in the fridge, so I decided to save it for him to drink, but it would've been delicious in this chili). We topped our bowls with chopped avocado, sour cream, shredded cheese, crispy tortilla strips, and a squirt of lime juice. Absolutely delicious!

Chicken, Sweet Potato, and Black Bean Chili

3 tablespoons butter

1 red onion, choppped

1 large sweet potato, peeled and diced

4 cloves garlic, minced

1 pound ground chicken

2 cups chicken stock

1 can diced tomatoes with green chilies, undrained

1 can fire-roasted diced tomatoes, undrained

1 can diced chili-ready tomatoes, undrained

3/4 teaspoon ground cumin

2 teaspoons chili powder

Generous pinch of cinnamon (about 1/4 teaspoon)

Salt and pepper to taste

1 can black beans, drained

Shredded cheese, sour cream, avocado, tortilla chips, and lime wedges for serving

1. Melt the butter in a Dutch oven over medium high heat. Add the onion and sweet potato, season with salt and pepper to taste, and saute until onion is translucent. Add garlic and cook and stir for 30 seconds. Add ground chicken and stir to combine, stirring occasionally until the chicken is cooked through. Add about 1/2 cup of the chicken stock (or beer, or hard cider) and use a wooden spoon to release the browned bits at the bottom of the pot.

2. Add the rest of the chicken stock, all of the tomatoes, cumin, chili powder, cinnamon and salt and pepper. Heat to bubbling then reduce heat and simmer over low heat for at least 30 minutes, up to as long as you want. About 10 minutes before serving, add the beans. Ladle into bowls and garnish as desired.

Roasted Sweet Potatoes with Black Bean Chili

I think this meal looks so Halloween-y, with the bright orange sweet potatoes and the black beans. It tastes pretty amazing, too. I’m always on the look-out for hearty, delicious vegetarian meals, and this one definitely fits the bill. It’s sweet, spicy, healthy, and filling, and a meal I’ll definitely make again and again.

This dish comes together pretty quickly, too, especially if you roast the potatoes the night before. Roasting the potatoes gives them this nutty, caramelly sort of flavor that works so well with the spicy chili on top. Sweet potatoes and black beans are such a natural pairing (exhibit A, exhibit B), and definitely one of my favorite flavor combinations. My husband loved these, too, and didn’t miss the meat – which is rare for him!

Roasted Sweet Potatoes with Black Bean Chili
adapted from Have Recipes – Will Cook

4 small sweet potatoes or yams, scrubbed and cut in half lengthwise
2 tablespoons extra virgin olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 15-ounce cans black beans, rinsed and drained
1 14.5 ounce can diced, chili-ready tomatoes
1 teaspoon kosher salt
Shredded cheese
Sour cream
Avocado and cilantro for garnish (which I didn't include, but I wish I had)

1. Heat a large baking sheet by placing it in the oven and preheating the oven to 450 degrees for 10 minutes. Brush cut sides of sweet potatoes with one tablespoon of the olive oil. Remove the hot pan from the oven, and place the sweet potatoes cut side down on the baking sheet. Roast for 15 minutes. Turn the potatoes with a spatula and continue to bake for another 10 minutes or until the potatoes are tender when pierced with the tip of a knife.

2. While the potatoes are roasting, heat the remaining tablespoon of olive and the onion in a large Dutch oven or skillet. Cook the onion on medium-low heat until tender and golden, about 8 minutes. Add the garlic and cook for one minute, and add the chili powder and cumin to bloom for about 20 seconds.

3. Add the black beans, tomatoes, 1/4 cup water, and salt and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

4. Assemble the potatoes by scraping the flesh of the potato with a fork and topping the potato with the chili. Serve with shredded cheese, sour cream, avocado and cilantro.

Saturdays with Rachael Ray: Chicken Bacon Ranch Chili

Ohhh, man, do I have a delicious recipe to share this week.

This chili was inspired by two Rachael Ray recipes -- this one and this one. Rachael shared the turkey version on a recent episode of 30 Minute Meals, and I immediately knew I'd be making it. When I checked her website a few days later, I found the chicken version. And that's when my wheels really started turning.

What goes perfectly with chicken and ranch dressing? That's right. Bacon. It's just one of those magical flavor combinations for me. Mix 'em all up together in a pot of spicy chili, and it's bound to be delicious.

I'm no stranger to putting ranch dressing in chili. Back in the day, when I was a waitress at the Waffle House (Have I ever told you about that experience? Remind me to do that sometime.), I used to put ranch dressing in my chili all the time. Both of Rachael's versions were white(ish) chilis, but I knew I wanted mine to have some tomatoes in it to echo the chili-ranch combo I used to love so much. So I added some. 

Rachael used poblanos, I used jalapenos. Rachael used ground chicken (or turkey), I used chopped chicken breast. Rachael used a combination of herbs and sour cream for her dressing, I used store-bought drizzled over the top (and added a packet of dry ranch, too, to up the flavor). And then, you guys, in what was possibly one of my most brilliant moves of all time, I topped the chili with a pile of tortilla strips that I fried in bacon grease. Have you lost all respect for me? I don't care, it was amazing. The bacon added such a great richness to the chili, which paired perfectly with the spice and the creamy, cool dressing.

Definitely, definitely try this chili. We loved it, and I'll make it again for sure. And be sure to check out Taste and Tell's Saturdays with Rachael Ray!

Chicken Bacon Ranch Chili

heavily adapted from Rachael Ray

1/2 pound bacon, cut into small pieces

1 pound chicken breasts, cut into small chunks

1 large onion, chopped

3 cloves garlic, minced

2 jalapenos, seeded and minced

1 tablespoon chili powder

1/2 tablespoon cumin

1 packet dry ranch dressing mix

Salt and pepper to taste

2 cups chicken stock

1 14-ounce can crushed tomatoes

1 can white beans (Great Northern or cannelini), drained and rinsed

Ranch dressing

Shredded cheddar cheese

Flour tortillas

1. In a Dutch oven, cook bacon until crispy; set aside on paper towels to drain. Remove all but 1 tablespoon of bacon grease from the skillet and reserve.

2. To Dutch oven, add chicken and cook over medium-high heat until browned and nearly cooked through. Stir in onion, garlic, and jalapeno; cook until vegetables are slightly softened. Season with chili powder, cumin, ranch dressing mix, and salt and pepper. 

3. Add chicken stock and, with a wooden spoon, release the browned bits from the bottom of the pan. Stir in tomatoes, beans and reserved bacon and simmer over medium-low heat until heated through, bubbly, and slightly thickened.

4. While chili is cooking, heat reserved bacon grease in a shallow skillet over moderate heat. Add flour tortillas, one at a time, and cook until browned and crispy. Set aside on paper towels to drain. Cut tortillas into strips.

5. To assemble chili, ladle into bowls. Top with a sprinkling of shredded cheese, a pile of tortilla strips, and a generous drizzle of ranch dressing.

Baked Bean Chili

I know what you’re thinking: She’s posting a chili recipe? In June? And yes, I know it’s not exactly chili weather, but don’t click away just yet, because this particular chili? It has baked beans in it. And to me, baked beans are a quintessentially summer food. Therefore, it’s okay to make and eat this chili in the warmer months. And you definitely should make it, because it’s totally delicious and couldn't be easier.

I was intrigued by the use of baked beans in this chili, and attracted to the fact that they would make this come together in no time. After all, baked beans already have a really thick sauce and tons of flavor on their own, so they’re perfect for chili. I can’t believe I never thought of that before! They add a really nice sweetness to the chili that balances the heat perfectly. I changed the recipe up quite a bit, so my adapted version is below.

We all really liked this, even Andrew, who had two bowls. I have to admit that it’s nowhere near as good as my classic chili recipe, but it’s delicious and quick, and on the hot summer nights that are about to hit us you just can’t beat that.

Baked Bean Chili
source: adapted from Taste of Home

1 pound ground beef
Salt and pepper to taste
1 green bell pepper, chopped
1 white onion, chopped
3 cloves minced garlic
1 envelope chili seasoning
1 28-ounce can baked beans (I used the kind with extra bacon and brown sugar)
1 28-ounce can tomato sauce

1. In a Dutch oven, cook beef over medium-high heat until no longer pink; drain.

2. Return beef to pot along with bell pepper and onion (with a small amount of olive oil, if needed). Add salt and pepper to taste and cook until vegetables are softened. Add garlic; cook and stir constantly for 30 seconds.

3. Stir in chili seasoning, baked beans, and tomato sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

White Chili

It was a no-brainer that I was going to like this. It's a Pioneer Woman recipe, after all, and I have never been disappointed by one of her recipes. This was no exception. What I love about her food is that it is so simple; she doesn't try to fancy it up with exotic ingredients, and her food doesn't need exotic ingredients to be delicious, either. We really loved her simple, hearty, spicy, delectable white chili.

I made a few minor changes to the recipe, but nothing that really changed the overall flavor of the dish. My slightly altered version is below. We topped our servings with shredded Monterey jack cheese, sour cream, cilantro, and quick-fried tortilla strips. I'm so glad I got the chance to make this before the weather starts warming up for good and eating chili for dinner seems a little...strange.

Pioneer Woman's White Chili
source: adapted from The Pioneer Woman Cooks!

2 cups cooked chicken
1 medium onion, diced
4 cloves minced garlic
2 cans whole green chilies, chopped
1 can Great Northern beans, partially drained
4 cups (1 box) chicken stock
1 whole diced jalapeno
1 1/2 tablespoons ground cumin
Salt and white pepper to taste
1 cup whole milk
2 tablespoons cornmeal
Grated Monterey jack cheese
Sour cream, cilantro, and fried tortilla strips for garnish

1. In a Dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies and jalapeno. Pour chicken broth into the pan. Add beans. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

2. Mix milk with cornmeal and pour into the chili. Cook for an additional 10 minutes to thicken. Check seasoning and adjust as needed.

3. Add some Monterey jack cheese to the pot and stir to melt.

4. Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese, and tortilla strips.

Pineapple Chili

Right now, Ohio is in a "transitional phase" in regards to the weather. It's spring, so it's rainy and humid, but winter is still hanging on a little bit and lending a chill to the air. This chili, which Jessie mentioned in her recent meal planning, is the perfect way to bridge the two seasons. Yes, you're eating chili in the springtime, which seems wrong, but it has pineapple in it. And pineapple screams spring. So it's a nice concession.

Joe and I both absolutely loved this chili. It takes no time at all to come together, and I'm consistenly amazed at how so few ingredients and such a simple recipe can produce something so delicious. I decided to use black beans instead of pinto beans because I prefer them, and because I have to be me, I garnished the chili with some cilantro.

I served this with some amazing corn bread I'll post about soon. This is a delicious lighter alternative to my heavy winter chili. So simple, so affordable, and so good. Thanks so much for sharing this one, Jessie!

Pineapple Chili
Source: adapted from Better Homes and Gardens

1 pound ground turkey
1 16-ounce jar pineapple salsa
1 can black beans, rinsed and drained
1 8-ounce can tomato sauce
1 tablespoon chili powder
Cilantro for garnish, if desired

In a 3-quart saucepan, brown turkey; drain, if necessary. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Garnish with pineapple and cilantro, if desired.

Apple Chicken Chili

Every year, my company hosts a chili cook-off to benefit the individuals and organizations that we're sponsoring for the holidays. It's always a very big deal, building-wide, and it's so much fun to sample everyone's chili -- and to feel good about stuffing your face, since 100% of the proceeds raised go to support our holiday causes.

This year, I decided to enter a chili in the cook-off, but I didn't just want to make my regular old chili (which is very good!) -- I wanted to do something different. I found a Rachael Ray recipe for apple chicken chili in a recent issue of her magazine, and it sounded good, so I decided to go with that. I made it last night, and saved a small bowl for myself before putting the rest of the batch in the Crock pot.

The chili was good, but tasted like it was missing something. I've had this problem with Rachael Ray recipes before -- they're always pretty decent, but need some...something. So, I added some cinnamon (which works with apples, of course, and also with most Mexican flavors), and that was it. That took this chili from "pretty good" to "wow -- really good." The cook-off starts at 11:00, so I'll update later to let you know how Rachael and I do!

Apple Chicken Chili
Source: Every Day with Rachael Ray, September/October 2008

1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese (about 8 ounces)

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder, cumin and cinnamon. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.

2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese.

**UPDATE**

Well, I didn't win, but I would have come in fourth -- if prizes were awarded for fourth place, that is. Out of 15 chilies, that's not too bad. One co-worker asked me for the recipe, and the consensus was that this chili was "intriguing." Everyone seemed to like it. And it's the day before the OSU-Michigan game, so OF COURSE the winner was the person who made Jim Tressel's famous chili. So I don't feel so bad about losing out this time!

Chili Mac and Cheese

In our family, the preferred way to use up chili leftovers is to turn the chili into mac and cheese. My mom used to do this all the time when I was little, and I've carried on the tradition. We had just the right amount of chili left from Saturday's dinner to make a delicious, comforting, creamy pile of mac and cheese. I guarantee you that if you try this, it'll become a favorite in your family too!


Chili Mac and Cheese
Source: family recipe

1 box cavatappi (or your preferred short pasta)
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup sour cream
3 cups shredded cheddar cheese
Leftover chili (my chili recipe is here)

1. Bring a pot of salted water to a boil. Add cavatappi and cook until al dente, 8 or 9 minutes. Drain.

2. Meanwhile, melt butter in a large saucepan over medium high heat. Add flour and stir constantly until mixture is smooth and bubbly, about 1 minute. Add milk and heat to boiling, stirring constantly. Reduce heat and add sour cream and cheese.

3. When cheese is thoroughly combined in the sauce, add leftover chili directly to the cheese sauce and stir. Heat through.

4. Pour chili-cheese sauce over pasta and stir to combine.

Chili

Hands down, my absolute favorite thing to make in the autumn and winter months is a big, steaming pot of spicy, soul-feeding chili. Andrew and I were out running errands on Saturday, and I was craving chili, so I picked up everything I'd need. When we got home, I threw the chili together and let it simmer on the stove for about four hours. The smell permeated the house, and I can't recall the last time I was so excited for dinner time to arrive! This is my own recipe, and it's my favorite way to make chili. The beer adds a really nice tangy flavor, but if you want to leave it out just add more beef stock. What a way to say hello to the cooler months!

Cassie's Chili

1 pound ground beef
1 pound spicy sausage
2 tablespoons chili powder
1/2 tablespoon cumin
1 large onion, chopped
3 stalks celery, chopped (leafy tops included)
3 cloves garlic, chopped
1 bottle Mexican beer (I prefer Dos Equis or Corona)
Half a box of beef stock (or 1 can)
1 large can petite diced tomatoes, undrained
1 can chili-ready tomatoes, undrained
1 can light red kidney beans, partially drained
Salt to taste
Red Hot to taste
Sour cream and shredded cheddar cheese, if desired

1. In a dutch oven, heat a small amount of vegetable oil. Add beef and sausage, breaking up with a wooden spoon until the meat mixture is very fine. Season with chili powder and cumin.

2. Add onion, celery and garlic and cook until onions are translucent. Add beer to pan, stirring constantly while the alcohol cooks out to pick up pan drippings.

3. Add beef stock, tomatoes and beans and heat to boiling. Taste for seasoning; add salt and Red Hot to taste and reduce heat to simmering. Simmer to desired thickness.