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| Chili simmering away! |
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| Butter, cheddar cheese and green onions pulsing in the food processor until velvet smooth! |
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| Spread on sliced ciabatta. |
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| Baked until golden! |
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| Chili topped with Parmesan and flat leaf parsley! |
Chili Recipe:
- 2 TBSP olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 tsp salt
- 2 TBSP gound cumin
- 1 TBSP fennel seeds
- 1 TBSP dried oregano
- 2 tsp chili powder
- 3 TBSP flour
- 2 cans white beans, rinsed and drained
- 1 bunch Swiss chard, stems removed, leaves chopped
- 1 can corn, drained
- 4 C chicken broth
- 1/4 tsp crushed red pepper flakes
- black pepper
- 1/2 C Parmesan cheese
- 1/4 C chopped fresh flat-leaf parsley
In a large dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 mintues. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn and chicken stock. Bring the mixture to a simmer, scraping up the brown bits. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with S&P to taste.
Lade the chili into bowls and spring with Parmesan cheese and chopped parsley.
Cheddar and Scallion Bread Recipe:
- 8 oz. shredded Cheddar cheese
- 6 oz. butter at room temp
- 4 scallions, chopped
- 2 garlic cloves, chopped
- S & P
- 1 loaf of ciabatta bread, sliced horizontally
Preheat oven to 400 degrees.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse to combined. Season with S&P to taste. Spread the mixture on the bread and bake for 10-12 minutes until golden.
- 2 TBSP olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 tsp salt
- 2 TBSP gound cumin
- 1 TBSP fennel seeds
- 1 TBSP dried oregano
- 2 tsp chili powder
- 3 TBSP flour
- 2 cans white beans, rinsed and drained
- 1 bunch Swiss chard, stems removed, leaves chopped
- 1 can corn, drained
- 4 C chicken broth
- 1/4 tsp crushed red pepper flakes
- black pepper
- 1/2 C Parmesan cheese
- 1/4 C chopped fresh flat-leaf parsley
In a large dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 mintues. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn and chicken stock. Bring the mixture to a simmer, scraping up the brown bits. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with S&P to taste.
Lade the chili into bowls and spring with Parmesan cheese and chopped parsley.
Cheddar and Scallion Bread Recipe:
- 8 oz. shredded Cheddar cheese
- 6 oz. butter at room temp
- 4 scallions, chopped
- 2 garlic cloves, chopped
- S & P
- 1 loaf of ciabatta bread, sliced horizontally
Preheat oven to 400 degrees.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse to combined. Season with S&P to taste. Spread the mixture on the bread and bake for 10-12 minutes until golden.
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