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Get Chilied Up for Labor Day

By Jane Butel  August 28, 2018

Both of the international Chili Cook-offs are coming very soon.  We will be participating in the International Chili Society cook-off in St. Louis at Gateway Park  the last weekend in September..not as a contestant, but as a sponsor, judge and I will have a booth.  I would love to see you there!  The ICS has a new owner who is really expanding the event to include many different types  of hospitality businesses.  

I will be there autographing copies of my new, third edition of "Chili Madness" being published by Turner Publishing, which has an official publication date of September 3.  I would just love for you to have a copy.  We just received an advance shipment and they are very colorful and loaded with tons of tried and tested chili recipes plus many, many other recipes from terrific ideas for leftover chili to appetizers, side dishes that go with chili and an array of both beverages and desserts....this book literally has it all and I have just edited it to be all new.   The price will be $15.95--a bargain for all it contains.

And--I also have several copies of the second edition of "Chili Madness" which I am putting on a 2 day sale of only $8.00, down from $12.95.  I will also autograph any copy you purchase.   This book is content-wise the same, just not updated, so I am putting it on this very special price.

And...to assist you in your chili cooking, we are placing our most popular hot and mild chiles on a 25% off special for this week!

Also on special is our September 7-9, 2018 weekend cooking school.  We still have a few openings at our special cost of $495--down from $1050.00.  This will be a great weekend--in the midst of New Mexico's famed green chile harvest season.  A wonderful get-away before the hustle and bustle of the fall season.

If you are planning to come to Albuquerque for the world's largest Balloon Fiesta, the first week of October, we have just added two more special classes to the week's festivities.  The classes start mid morning--so you will have plenty of time to enjoy the Grand Ascension each morning.

The schedule for the week is Monday, October 8, 11 AM, Party Appetizers, Thursday, October 11 at 11 AM, Tamale Roll (almost full) and Saturday, October 13 at 10 AM, Chili, Chile, Chili.  I  look forward to cooking with you then.

Here's 2 favorite recipes from my "Chili Madness".

Green Chile Chickie Veggie Chili


This chili has a wonderful flavor bordering a gumbo without the okra or the file.  I made it the first time from the end of the garden vegetables, of which I had considerable.  If you want to double up on some of the vegetables, omitting some and even adding  others, it will still be very good!

Yield: 6 to 8 servings
2 Tablespoons olive oil
2 large, whole boneless, skinless chicken breasts cut in ¾ inch dice
1 large onion, chopped
3 cloves fresh garlic, minced
2 stalks celery, sliced ¼ inch wide
2 cups green chile, cut in ½ inch width-wise pieces (8 to 10 green chiles, parached and peeled) or canned or frozen
6 ripe large tomatoes, peeled and chopped
4 apple chicken (or similar) sausages, sliced
2 cups whole kernel corn (2 to 3 ears fresh, canned or frozen)
1 stalk broccoli, chopped
1, 15 ounce can or 2 cups black beans
2 cups sliced and chopped cabbage, about ½ small head
2 large carrots, sliced crosswise ¼ inch thick
2 cups chicken stock

1. Heat the oil in a large pot, at least 5 quart.  Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear.  Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done.
 
2. If the chili is thicker than desired, add water to desired consistency and cook for about five minutes.   Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.

Mexican Tortilla Chili


Yield:  4 to 6 Servings

Similar to tortilla soup, this spicy veggie chili is delicious. It is made in the Mexican style, whereby the vegetables are grilled prior to being added to the soup-the grilled veggies have deeper, mellower flavors than their raw counterparts. The soup is made in two parts: the flavorful broth is prepared first and then poured over the vegetables.

If you wish to make this a vegetarian dish, simply substitute vegetable broth for the chicken broth.

For the chili broth:
8 large tomatoes, stemmed
2 large Spanish onions, peeled and halved
6 large Mexican garlic cloves, peeled (see note)
1 quart chicken or vegetable broth (canned is fine)
1 teaspoon chipotle powder, or 2 dried chipotles, reconstituted (see note)
1 piece (2 inches) cinnamon, preferably canela (see sources)
Salt (optional)

For the chili vegetables:
2 pounds butternut squash (1 medium squash), peeled, seeded, and cubed
1 teaspoon ground dried Mexican oregano
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans (chickpeas), with liquid
1 small bunch Swiss chard, stemmed, sliced into 1-inch-wide ribbons (about 1 cup)
1 teaspoon ground cumin

For serving:
1 lime
Corn tortillas, warmed (optional)
1. Prepare the broth: Score an X into the bottom of each tomato, cutting just through the skin. Place the tomatoes, onions, and garlic on a comal or other heavy griddle over medium-high heat and cook, turning, until the vegetables char on all sides, about 10 minutes. (Remove the garlic as soon as it browns a bit.) Transfer the vegetables to a plate and set them aside.

2. Place the chicken broth in a large Dutch oven or small stockpot over high heat. Add the chipotle powder and bring to a boil. Then reduce the heat, cover the pot, and simmer for 5 minutes.

3. Meanwhile, peel and chop the tomatoes. Chop the onions, removing any blackened spots and mince the garlic.

4. Add the tomatoes, onions, and garlic to the broth, along with the canela. Simmer to blend the flavors, about 10 minutes. Remove the canela, taste the broth, and adjust the seasonings as needed, adding salt if desired. Keep warm.

5. Prepare the chili vegetables: Bring 4 cups salted water to a boil in a large saucepan. Add the squash and oregano, cover the pan, and simmer until the squash is tender, about 15 minutes. Add the black beans, garbanzo beans, chard, and cumin and cook, uncovered, until the chard is limp and tender, about 10 minutes. Drain the vegetables, reserving the cooking water.

6. Cut the lime into quarters or sixths, depending on the number of servings. Squeeze a wedge of lime into the bottom of each individual bowl. Divide the vegetables among the bowls, and ladle the broth over them, coving the vegetables. (If the broth has become too stewlike, use the reserved vegetable cooking liquid to thin it to a soupier consistency.) Serve with warm corn tortillas, if desired.

Notes: Before using dried chipotles, you must reconstitute them. To do so on the stovetop, place them in a small pot and add a dash of vinegar and water to just cover. Simmer them over low heat until soft, 30 minutes. Alternatively, place the chipotles, vinegar, and water in a quart size microwave-safe liquid measuring cup, cover with cellophane wrap and process 5 minutes. When the chiles are fork-tender, discard the water (or reserve it for later use in marinades and salad dressings) and mince the chiles. I’ve called for Mexican garlic here because it has a complex flavor and its large cloves are easy to peel.

 

 

 

 

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