Tag Archives: spicy

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Cabinet Raid Chili

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We had another snow day. An the WiFi was out. Look at all that snow.  Our southern infrastructure just wasn’t prepared.

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So that meant no hunting on the internet for a chili recipe.

I had beans and ground meat so the cabinet was raided for the rest.

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I have made dozens of variations of chili, and this one turned out to be my favorite. It may be because I sneaked in an extra can of veggies (zucchini), or because I simply used many of my favorite spices including cocoa powder (shush, my husband doesn’t know yet) and kept tasting until perfection.

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I served it with shredded cheese, sour cream, and bread made with greek yogurt. It was nice and spicy, but the sour cream cooled it down.  The hubby gave his seal of approval. IMG_1769

And Kindo wistfully sniffed the air.

IMG_1522 That pup is just so gosh darn precious, I can’t stand it.

Cabinet Raid Chili
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Copious amount of hearty spicy chili, freeze left overs in single serve containers for easy lunches or quick dinner.
Ingredients
  • 1 onion
  • 8 oz cooked zucchini (1 can)
  • 16 oz diced tomatoes (2 cans)
  • 1 can Rotel
  • 2 tbls tomato paste
  • 1 can black beans
  • 1 can pinto beans
  • 1 lb. ground meat
  • 2 tbsp chili powder
  • 1 tbsp cocoa powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (spicy)
  • 1 tsp dried basil
  • ½ tsp paprika
  • ½ tsp onion powder
  • ¼ tsp powdered sage
  • ½ tsp pepper
  • shredded cheese (optional)
  • sour cream (optional)
Instructions
  1. Dice onion and brown with meat until meat no longer pink and onions translucent
  2. Add spices cocoa powder, onion powder, garlic powder, paprika, cumin, cayenne, basil, sage, chili powder, and pepper then brown for 5 more minutes
  3. Add zucchini (this is the only can you should drain the liquid off), tomatoes, Rotel, tomato paste, black beans, pinto beans, and spiced browned meat to crock pot
  4. Cook on high for 4 hours or low for 6-8 hours
  5. Serve with shredded chesse, sour cream, and warm bread.
Notes
You can also cook this in a soup pot on low covered, stir occasionally-every half hour or so for 4 plus hours.

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Spicy Chicken Noodle Soup

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I had celery, carrots, and chicken in the house so I decided to whip up some soup with some spices from the cabinet. It turned out hearty and savory with Scott’s seal of approval. I just had to add way more water than I previously thought necessary because simmering for a long period of time tends to make it evaporate. haha.

Anywho, this soup is perfect for a sick day. Not only is it hydrating,  but it has enough spice to clear up the sinuses. It is loaded with flavor, yet is lean because I only used 1 boneless skinless chicken breast.  The ingredient that I think really makes this chicken soup is the type of stock I use, and I am about to give it some unsolicited praise. Korr’s homestyle stock comes in a pack of 4 small gel packs so it is easy to store and also is rated high in by  consumer report for real chicken flavor. Basically, it is as close in deliciousness to real chicken stock as you can get, maybe even better.

Spicy Chicken Noodle Soup

Prep time: 15 minutes             Cook time: 2 1/2 hours                  Serves: 4

IMG_1214IMG_1230Ingredients:

  • 2 small onions
  • 1 cup carrots
  • 3 stalks celery
  • 1 container chicken stock
  • 1/8 cup olive oil
  • 1 cup dry pasta, any type you prefer
  • 1 chicken breast
  • 3 cloves garlic
  • 1 tsp salt
  • 1 tbsp dried parsley
  • 1 tsp cayenne pepper (optional, makes it spicy)
  • 1/2 tsp ground sage
  • 1/2 tsp ground pepper
  • 1/4 tsp tumeric

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^Just look at all that flavor!

Directions:

  1. Dice carrots, onions, and celery and saute in olive oil on medium heat in non stick pan until onions translucent, about 20 minutes. Stir every minute or so.
  2. Add garlic, salt, parsley, pepper, cayenne IMG_1261pepper, ground sage, and tumeric to pan and saute 5-10 more minutes, stirring constantly.
  3. Cook pasta according to box, drain, set aside in bowl. Boil chicken until 160 degrees Fahrenheit  inside, about 15 minutes. Dice chicken, put in bowl with pasta and put in refrigerator.IMG_1245
  4. Add chicken stock gel to 2 cups of water. Microwave on high 2 minutes. Stir and add to soup pot along with saute mixture. Add 4 more cups of water and simmer on low for 2 hours.
  5. 10 minutes before serving add noodles and chicken. Just enough time for it to heat up but not over-cook.  Serve with crackers or bread. Yum!

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