Saturday, November 17, 2012

We're well into football season at this point, and we can't believe it's taken us this long to get to these two tasty teams. This week our NFL Chili Cookoff pits the Arizona Cardinals Southwestern Chili against the Atlanta Falcons Soul Food Chili.

May the best bowl win…

Arizona Cardinals Southwestern Chili

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 cups of fresh chopped, roasted hatch green chills
2 onions diced
1 tbsp minced garlic
1 cup of yellow corn
1 tin of black beans
1 jar of salsa
1 quart of chicken stock
1 tbsp masa flour
1 tbsp chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper

  • Heat the olive oil in a frying pan.
  • Dice the chicken into 1/2" squares, toss it in the masa and add it to the oil.
  • Cook the chicken until it begins to brown.
  • Add the onions and garlic and cook until soft.
  • Transfer the chicken and onion to a crock pot.
  • Add the chicken stock and spices to the crock pot.
  • Add the salsa, corn, chilies and beans.
  • Cook on low for 4-6 hours.

Atlanta Falcons Soul Food Chili

4 boneless pork chops
4 cups of collard greens
1 cup of black eyed peas
1 cup of chopped onions
1 bottle of hot sauce
1 quart of chicken stock
1 cup of grits
2 tbsp butter
Salt & Pepper

  • Dice the pork chop up into bite sized pieces
  • Add the butter to a heated pot and allow to melt to the bottom.
  • Add the pork and onion and cook until browned and softened.
  • Add the bottle of hot sauce and stir.
  • Add the collard greens and cook into the hot sauce until wilted.
  • Add the chicken stock.
  • Add the black eyed peas.
  • When the chili is almost fully cooked (2 hours) slowly add in the additional butter and grits to thicken.

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