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Market District Recipes: Chili 3 Ways & Cornbread

(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

Cooler temperatures are on the horizon so be sure to warm up with these three chili recipes from the Giant Eagle Market District!

White Chicken Chili

Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 tbsp olive oil
  • 1 ½ lb ground chicken
  • 1 sweet onion, small dice
  • 2 tbsp garlic, minced
  • 2 tsp ground cumin
  • 1 tbsp oregano
  • 1 tbsp chili powder
  • 1 qt chicken stock
  • 3 – 15 oz cans white beans
  • 1 – 7 oz can green chilies
  • ½ cup cilantro, chopped
  • Salt and pepper, to taste

Directions:

1. Bring butter and flour together in a sauté pan and cook 2 minutes stirring constantly to make a roux. Remove from heat and set aside.

2. Heat olive oil in a large stock pot. Add chicken and brown.

3. Add onion and garlic and sauté 5-10 minutes.

4. Stir in spices then deglaze chicken stock. Bring to a simmer.

5. Add all remaining ingredients including roux and cook 15 minutes until chili thickens.

6. Season to taste and serve hot.

Beefy Chili

Serves: 4
Prep time: 15 minutes
Cook time: 1 hour

Ingredients:

  • 2 tbsp butter
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 green pepper, chopped
  • 2 lbs ground beef
  • 2 chipotle peppers in adobo sauce, chopped
  • 1-28oz tomato puree
  • 1 – 28 oz. cans diced tomatoes
  • 1 – 40 oz can dark kidney beans
  • 3 tbsp chili powder
  • 2 tsp oregano
  • 1 qt beef stock
  • Salt and pepper, to taste

Directions:

1. Heat butter in a stock pot and add onion, green pepper, and garlic. Sweat for 10 minutes until vegetables become tender.

2. Add ground beef, and cook until beef browns completely.

3. Then add the chipotle peppers, the tomatoes, beans, seasonings, and stock, and bring to a boil then reduce heat and simmer for 45 minutes, stirring occasionally.

4. Season to taste.

5. Serve with sour cream, shredded cheddar and tortilla chips!

Black and Gold Thai Chicken Chili

Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

  • 3 tbsp olive oil
  • 2 onions, small dice
  • 2 red peppers, small dice
  • 2 cloves garlic, minced
  • 2 lbs ground chicken
  • 3 oz sriracha
  • 3oz mea ploy sweet chili sauce
  • 2-28 oz cans fire roasted crushed tomatoes
  • 3-15 oz can black beans
  • 2-15 oz can corn
  • 1/3 cup brown sugar
  • Salt and pepper, to taste
  • Cilantro, as needed
  • Sour cream, as needed

Directions:

1. Place olive oil in large stock pot and place on medium high heat sauté onions and peppers and garlic.

2. When onions are translucent add ground chicken and brown.

3. Add remaining ingredients and bring to a simmer. Simmer for 30 minutes then season with salt and pepper.

4. Serve garnished with cilantro and sour cream.

Skillet Corn Bread

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

  • 1 large egg
  • 2 cups buttermilk
  • 1 3/4 cup self-rising cornmeal mix
  • 2 tsp bacon grease
  • 1 scant tsp salt

Directions:

1. In a large bowl, mix egg with the buttermilk.

2. Add cornmeal mix and beat it well. The batter should be thin.

3. Place an 8-inch cast iron skillet with the bacon grease in it into a cold oven.

4. When the oven reaches 450 degrees, remove and pour in batter. The grease should be at the smoking point.

5. Return immediately to oven and bake for 15-20 minutes.

6. Turn out onto serving plate and serve with butter.

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