Brendas Red White And Black Chili Food

BLACK AND WHITE ENCHILADAS

Steps:

• Cut chicken in thin strips that are quite small, bite size!
• Combine with chili oil and tequila in a quart size ziploc and marinate in the refrigerator.
• While it's marinating, measure out the five spices and stir them together in a small dish.
• Put a skillet on your stove's high setting and add the chicken; sprinkle half the spice mix over the top and cook for five minutes total - flipping the chicken and shaking the rest of the spices on top halfway through.
• Remove pan from the heat and turn the heat down to low; move the chicken from the pan to a bowl.
• Return the pan to the heat; add the 1 T olive oil and scrape the blackening spice residue into it, then shake in the flour to create a roux; then carefully pour in the chicken stock, stirring continuously to create a smooth sauce.
• Add the can of condensed chicken soup and stir together until heated.
• Add the black beans and chicken to the sauce in the pan; stir until heated and thoroughly mixed.
• Grease a 15" x 10" pan (or two 8" x 8" pans) with cooking spray so the enchiladas won't stick.
• Prepare the enchiladas, scooping 1/8 of the mix onto each flour tortilla, then folding in the ends and rolling very tightly; place seam side down in the pan.
• Sprinkle the cheese over the top and cover with foil (note that to make this like the restaurant you would literally need to use a whole pound of cheese); place in the refrigerator until you're ready to cook.
• Bake at 375 degrees covered for 15 minutes, then remove the foil and bake another 5-7 minutes. Enjoy!

IMPOSSIBLY GOOD MEAT-FREE CHILI WITH BLACK AND RED BEANS

Steps:

• For the chili: Heat a Dutch oven or soup pot over medium to medium-high heat with olive oil or safflower oil, 1 turn of the pan. Add onions, garlic and chopped peppers and stir a couple of minutes to soften. Add the plant-based meat and brown and crumble; season with salt. Stir in chipotle paste and stock. Add chili powder, cumin, coriander and pimenton or smoked sweet paprika and stir to combine. Add Worcestershire, light brown sugar, vinegar, tomato sauce or ketchup, tomatoes and red and black beans and simmer at low bubble 20 minutes. Add juice of 1 lime to serve.
• Gather and prepare toppings of choice: Toasted pepitas, crumbled queso fresco or cotija cheese, chopped raw white onion, hot or mild pickled sliced jalapeno peppers, cilantro, and spicy corn chips.

BLACK, WHITE AND RED BEAN CHILI WITH SAUSAGE

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
• Spoon chili into bowls. Top with sour cream and cilantro and serve.

RED, WHITE AND BLUE CHILI

Steps:

• In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.

BLONDE CHILI

Steps:

• Sauté the chicken breast, garlic, onion and green pepper in oil until chicken is cooked through.
• Rinse and drain beans/peas. Add beans, chicken broth, green chilis and seasonings to pot. Simmer for 10 minutes. Stir in enough flour until chili is thickened to desired consistency and add salt and pepper to taste. If chili is too thick, thin it out with more chicken broth.
• Serve hot.