Wild West Chicken Chili Food

WILD WEST CHILI

Steps:

• In a large saucepan over medium heat, brown bacon and the beef or venison; drain. Add the seasonings; cook and stir for 5 minutes. Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in beans; cook 30 minutes longer.

WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
• Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
• Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

PACIFIC RIM CHICKEN WITH WILD WEST SAUCE

Steps:

• In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.
• Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.
• Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
• For Sauce:.
• In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.
• Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).

WILD WEST BAKED CHILI MAC

Steps:

• PREHEAT oven to 375°F Prepare shells and cheese dinner as directed on package.
• Stir in chili and peppers. Spread into 13x9-inch baking dish.
• Prepare the cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.
• Bake 25 to 30 minutes in preheated 375 degree oven, or until top of cornbread is golden brown and wooden pick inserted in center comes out clean.
• Serving Suggestion -- a little extra shredded cheese, or some sour cream! If you like it a little spicy, use hot chili with beans.

THE BEST WHITE CHICKEN CHILI

Steps:

• In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
• Bring to a boil.
• Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
• Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
• Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
• Bring to a boil.
• Simmer until thoroughly heated, about 45 minutes.
• To serve, ladle into soup bowls and sprinkle cheese on top.
• Refrigerate any leftovers; this chili is usually even better heated up the next day.

WILD WEST CHICKEN CHILI

Steps:

• In large pan, over medium heat, cook meat in 2 tbsp olive oil until browned on all sides and ground meat is cooked thru.
• Add onion and green pepper and cook until soft.
• Add remaining ingredients, except the mushrooms, stir and bring to a boil.
• Reduce heat and simmer for 90 minutes
• Add mushrooms after 1 hour.
• After 90 minutes remove from heat and place in single serving containers and freeze.