Snake Bite Chili

This time of year we love a hearty dinner. Something warm and comforting after a day of full on rain or snow. This Snake Bite Chili recipe is a perfect middle of the week dinner! But mind you, like my friend Lori says, “Chili isn’t a last minute meal”. It truly is an all day or 2 day deal. (its always better the second day as any Chili afficanado will tell you!) Cooking this in the crockpot insures you don’t have to ‘watch and stir’ or risk burning, but you can cook this in a large soup pot on the stove.

snakebitechili

For Christmas this year, I got a deep freezer. Complete with bow. I love it, its what I asked for and now keeping a freezer larder is even easier. This recipe makes a huge pot and unless you’re a family of 10 or more, you’ll have plenty to store back for another meal. It freezes beautifully! And its versatile. Make it mild or hot or somewhere in-between  The choice is yours (no mixes or packets involved here!)  Serve this bowl of deliciousness with a slice of cornbread or some crispy tortilla chips and you’ve got a hearty meal that your family will love!

Grab a print and give this one a try! Let me know how you like YOUR chili!

4.6 from 5 reviews

Snake Bite Chili
 
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Homemade high protein and easy!
Author:
Recipe type: Main
Cuisine: Southern
Serves: 12
Ingredients
  • 1 pound dried mixed beans (pinto, red, black (use your favs)) rinsed and picked over, and soaked.
  • ⅛ tsp baking soda
  • 3 tablespoons extra-virgin olive oil
  • 1 lean ground beef rough ground
  • Salt and freshly ground pepper
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ tsp cinnamon
  • 1 tablespoon chopped fresh oregano leaves or 1 tsp dried
  • 2 cans chopped tomatoes (diced canned are fine; don’t bother to drain)
  • 1 can Rotel
  • 1 or 2 fresh or dried hot chilies, seeded and minced (wear gloves)(optional)
  • 1 bottle amber beer
Instructions
  1. Drain soaked beans and rinse again
  2. Add 6 cups water and ⅛ tsp baking soda to beans in large crock-pot.
  3. Cook on high 4 hours or until soft.
  4. Meanwhile brown ground beef in olive oil and drain well.
  5. To the meat now add onion, garlic, chili powder, cumin and oregano leaves.
  6. Add meat mixture to cooked beans (don’t drain off the water from the beans).
  7. Stir in tomatoes and Rotel.
  8. Add Dried Chiles and stir well.
  9. Pour in beer and stir again well. (all the alcohol cooks out so its family friendly)
  10. Reduce heat on crock pot to low and allow to cook until beans are at desired softness and mixture has thickened slightly.
  11. Sprinkle on Cinnamon and stir well.
  12. Garnish with your favorite cheddar, sourcream, guacamole or crispy tortilla strips.
Notes
If cooking for the family, optionally use Rotel mild and omit the chili peppers.
**The baking soda is a neat trick I learned to take the ‘gas’ out of the beans. Makes them easy to digest.

 

White Bean Chicken Chili

Football season brings on the tailgate classics. This White Bean Chicken Chili Recipe has been a favorite of ours for years. I find I’m partial to it over traditional chili because of its freshness with the lime juice being added at the end.  I’m a brand loyalist when it comes to canned beans so I always use Bush’s White Cannellini Beans. Feel free to substitute if you wish, but using them always guarantees the taste and consistency we love!

Serve up with a side of homemade cornbread and you’ve got a game winner every time!

5.0 from 1 reviews

White Bean Chicken Chili
 
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A Hearty White Chili that’s heart healthy
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 8 skinned and boned chicken breast halves, cut into bite-size pieces
  • 3 cups water
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
  • 1 (14½-ounce) can chicken broth
  • Lime Juice
Instructions
  1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
  2. Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned.
  3. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
  4. Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
  5. Stir bean pureé, remaining 2 cans of beans, in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

I am in no way affiliated with Bush’s Beans at this time. We use them and love them.

Prize Winning Fajitas!

Flank or Skirt Steak marinated just right with a mouthwatering kick.  Even Paula Deen would be envious of how wonderful these taste!

Carne Asada Marinade

[print_link]

Summary: Traditional With A Southern Kick

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 limes squeezed
  • 2 oranges squeezed
  • 2 tablespoons fresh garlic crushed
  • 1 small texas sweet yellow onion
  • 1 tablespoon pepper
  • salt to taste
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • small bunch cilantro chopped (no stems)
  • 2 small jalapenos chopped
  • 2 or 3 splashes Tabasco® Brand Green sauce
  • 1 7oz can Herdez® Brand Salsa Casera

Instructions

  1. Squeeze citrus and remove meat from peels
  2. Combine the juice and citrus meats with remaining ingredients in blender
  3. Process on high for 1 to 2 minutes
  4. Use as marinade for skirt or flank steak

Variations

We like the spicier kick of Herdez© Casera Hot, but you can use any of their casera varieties. I recommend only Herdez brand for Authentic taste.

Preparation time: 15 minute(s)

Copyright © Simple Plate 2004-2011.

This makes  enough marinade for several flank steaks reserve off enough for the quantity of steak you are cooking and refrigerate the remaining.

Pour this marinade on top of  room temperature skirt or flank steak  in a covered container or zip-loc bag for at least 1 hour. (longer is better as it allows the flavors to truly shine through. I generally marinate for at least 4 hours)

 Fajitas

Ingredients

  • 2 pounds skirt or flank steak (marinated in above recipe)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 8 (8-inch) flour tortillas
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Sour cream, for topping
  • Herdez® Salsa Verde , for topping
  • Guacamole, for topping
  • Pico de  gallo, for topping
  • Cheddar cheese, shredded, for topping
  • Additional Limes for finish

Instructions

  1. Wrap tortillas loosely in foil
  2. Toss sliced onion and bellpeppers with olive oil and juice of 1 lime.
  3. Preheat a ridged cast iron grill pan on high heat.
  4. Remove steak from marinade
  5. Discard marinade
  6. Lightly oil grill pan (do not use spray)
  7. Grill the steak over medium-high heat
  8. Cook for 4 minutes on each side
  9. Transfer to a cutting board and let rest
  10. Place wrapped tortillas in 350 degree oven
  11. Add onions and bell peppers to grill pan
  12. Cook until tender crisp (7-8 minutes)
  13. Remove tortillas from oven and place in tortilla warmer.
  14. Thinly slice steak against grain
  15. Assemble with Sour Cream, Salsa Verde, Pico degallo, Guacamole and Cheese
  16. Lightly spritz with lime juice

Quick notes

If you want your fajitas to sizzle to the table. Heat lightly oiled flat skillets in 400 degree oven, for about 4 minutes. You can do this as you assemble the condiments to bring to the table. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Top with a spritz of lime juice and you’ll have those ‘restaurant’ sizzling fajitas at your own table.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Southwestern)

Copyright © Simple Plate 2004-2011.

 

Cook’s note:

I ONLY make my tortillas from scratch now (thanks Lori) Here’s a great video  and recipe on how to make em! EZPZ too!   And Casera and Salsa Verde are from Herdez® the ONLY brand I’ll ever use.. These little tweaks make these fajitas  extra delicious!