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Tag: ancho chili

Turkey Chili with Beans

January 3, 2017

Yummy and healthy and perfect for a cold day….

  • 2 tablespoons olive oil
  • 1 pound dark meat ground turkey
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ancho chili
  • 1 medium yellow onion, chopped
  • 3 garlic, chopped
  • ½ cup cilantro, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 1 14 oz can of beans (use your favorite, I used pinto), rinsed and drained
  • Salt

Heat a saucepan with olive oil and add the ground meat. Saute and brown on high heat while separating the meat and stirring at the same time for about 3 to 4 minutes. Add the coriander, cumin and ancho chili. Saute on medium heat for 3 to 4 minutes. Add the onion, garlic, cilantro and tomato paste. Saute on medium heat for 3 to 4 minutes, stirring constantly. Add the tomato sauce, chicken broth and beans. Bring to a boil, lower to a simmer and cook, covered for 30 minutes. Take the lid off and check for seasonings, add salt and serve warm with shredded cheese and other desired toppings.

Beef Chili with Chicken Chorizo

November 1, 2016

This is a delicious chili cooked with chorizo- which has immense flavor…

  • 2 tablespoons olive oil
  • 1 pound grass fed ground beef
  • 4 chorizo links, casings taken off and crumbled
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 yellow pepper, chopped
  • 1 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 14 oz can diced tomatoes with chili
  • 1 14 oz can black beans, rinsed
  • 1 cup water
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Heat a saucepan with olive oil. Add the beef and chorizo and sauté on high heat for 5 to 6 minutes while separating the meat with the back of a wooden spoon. Add the onion, garlic and pepper and sauté for 3 to 4 minutes. Add the spices and tomatoes. Saute for another 2 to 3 mintues. Add the black beans, water and salt. Bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes, while stirring occasionally. Take the lid off and cook for another 15 minutes on a low heat, or until the desired consistency is achieved. Check for seasonings and garnish with cilantro. Serve warm.

Brown Rice with Tomatoes and Beans

May 27, 2015

This is a perfect accompaniment with yesterdays chili.. and it is healthy and delicious!! No one will be able to tell brown rice was used…

  • 2 cups brown rice, rinsed
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • Juice of half a large lemon
  • 5 cups water or chicken broth

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt, lemon juice and liquid. Bring to a boil and lower the heat to a simmer and cook partially covered for about 20 minutes. Once the liquid is cooked off from the surface, lower the heat and cover with lid. Cook an additional 20 minutes or so, or till the rice is cooked through.

Tomatoes and Beans

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 14 ounces can diced tomatoes with chili
  • 1 14 ounces can black beans, drained and rinsed
  • ½ cup cilantro, chopped
  • Salt

Heat a large saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the cumin and ancho chili powder. Saute for another minute. Add the tomatoes and sauté for 2 to 3 minutes. Add the black beans and cilantro. Add the mixture to the cooked rice. Mix well and add salt to taste. Serve warm.




Pulled Chicken Chili with Three Chillies

April 9, 2012

Pulled Chicken Chili I am really proud of this dish- it tastes fabulous. It is bit involved but is so worth the work. I would make it on a weekend. I used a variety of chilies- not spicy, just flavorful ones. I cooked chicken thighs in a delicious sauce and shredded the meat for the chili.

I served it with a delicious apple bean relish which provides an amazing crunch and lightness to the dish. To make it even more yummy, I topped it all off with a dollop of guacamole.

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Pulled Chicken Chili with Pinto Bean and Apple Relish

February 1, 2012

Pulled Chicken Chili If you are cooking for the big game, I humbly suggest this fabulous recipe. This week has been very hard for me to come up with recipes- so the night before, I have been asking my husband and daughter for ideas. They have come up with some great ones. The night before last my husband suggested a dish with polenta. It got me thinking of the big game and maybe I should post another chili recipe for this weekend.

I went to the market and bought some fresh chicken thighs and drumsticks. I also bought a can of beans because that is what one adds to chili- right? I love beans in chili but it kind of bothers me that both the meat and the beans have the same mushy texture. So, I decided to keep them separate. That is how I came up with this very delicious dish.

I made a sauce with three different dried chillies and cooked the chicken till the meat was falling off the bones. In the meantime, I put the relish together. I am not sure how I came up with the apple idea. I was looking for the crunch factor and since apples are in season- it was an easy choice. I also made some yummy guacamole which I served on top.

Did I mention I served the chili on polenta? Yup, and it was delicious. For the big game, I would suggest corn bread or tortilla chips. Lots of garnishes including shredded cheese, chopped onions and of course the fabulous relish and guacamole. Have fun eating, drinking and watching this Sunday!

  • 1 large yellow onion, quartered
  • 1 head of garlic, drizzles with olive oil and wrapped in aluminum foil
  • Salt

Preheat oven to 350 degrees F.

Place the onion and wrapped garlic on a small cookie sheet. Drizzle the onion with some olive oil and salt. Bake for about 30 minutes or till the onion is tender. Squeeze the garlic out and keep aside with onion.

  • 1 large dried New Mexico Chili, deseeded
  • 1 dried Ancho Chili, deseeded
  • 1 dried Chipotle Chili, deseeded
  • 2 cups chicken broth

Add the chilies and the broth in a saucepan. Bring to a boil and simmer, covered for 30 minutes.
Add the chilies and liquid into a blender. Add the roasted onion and garlic. Blend till smooth.

  • 4 chicken thighs on the bone
  • 4 chicken drumsticks
  • ½ cup all-purpose flour
  • Salt
  • 2 tablespoons extra light olive oil
  • ½ cup tomato sauce
  • Salt

Dredge the chicken pieces in the flour and sprinkle with salt. Heat a saucepan with olive oil. Brown the pieces on both sides on high heat. Keep aside and add the tomato sauce and blended sauce. Bring to a boil and add the chicken pieces back into the pan. Bring to a boil. Lower to simmer and cover with lid. Cook for 45 minutes or till the chicken is falls off the bone. Take the chicken out and take the meat off with a fork, shredding it at the same time. Discard the bones and add the meat to the sauce. Bring the sauce to a boil and test for seasonings. Add salt. Cook till the chili reaches desired consistency. Serve with Spanish rice or some creamy polenta.

Pinto Bean and Apple Relish

  • One can pinto beans, rinsed and drained
  • 2 small Pink Lady apples, chopped
  • Juice of one lemon
  • 2 teaspoons agave
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 teaspoon salt
  • ½ cup cilantro, chopped

Add the pinto beans and apples into a small serving bowl. Add the lemon juice, agave, olive oil, cumin seeds, salt and cilantro. Mix well and taste for seasonings. Let sit for at least an hour before serving. Serve a few tablespoons on top of the chicken chili and maybe a ladle of guacamole.

Turkey Chili with Ancho Powder- It’s a real winner!

January 31, 2012

turkey-chili-with-ancho-powder An old recipe revisited for the Super bowl.
I have been looking for a chili recipe that delicious yet a little different. I saw this on tv the other day and have come up with my own version. I love ancho chili powder! I use it as often as I can, in salsas, guacamole and stews, etc. Ancho powder is ground ancho (poblano) peppers. It has a mild to medium smoky flavor that goes well with cumin and chili powder in this recipe. Before grinding the cumin seeds, I roasted them first. The roasted cumin has a deeper smokier flavor. I used cannellini beans for the color and their creamy consistency. Since there are no tomatoes, the ancho chili and cumin flavors come through very well. The corn and yellow peppers give it nice sweetness. Also adding the half and half gives a really nice richness, you can substitute milk instead. In case you want more tartness, add a splash of fresh limejuice at the end. Overall it is a delicious recipe. I plan to make some corn bread and serve it with the tomatillo guacamole. You can make this in advance, as the chili sits, the flavors will have a chance to marry! Of course wine or beer should be served!

  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 medium yellow bell pepper, chopped
  • ½ cup shredded carrots
  • 2 teaspoons roasted ground cumin
  • 1 teaspoon chili powder
  • 1-2 teaspoons ancho chili powder (depending how spicy you like)
  • 2 teaspoon salt
  • 1 pound ground dark meat turkey
  • 1 19oz can cannellini beans, drained
  • 1 cup frozen roasted corn
  • 3 cups chicken broth
  • ½ cup half and half
  • ½ cup cilantro, chopped for garnish

Preheat a large heavy pot and add the olive oil. Add onion, garlic, bell pepper and carrots. Saute for a minute on medium high heat. Add the cumin, chili powder and ancho chili powder and salt. Next add the ground turkey and cook on high heat breaking the meat apart. Next add the beans, corn and chicken broth, bring to a boil. Reduce the heat to medium low and cook for at least 30 minutes. Take the back of a wooden spoon and mash some of the beans in the chili- it will thicken it up. Once reached the desired consistency add the half and half and check for seasoning. Cook another 10 minutes and add the cilantro on top.
Serve with corn bread.

Arugula Prosciutto and Nectarine Salad with a Yogurt Dressing

June 23, 2009

nectarine-and-feta-salad I wait for this time all year long. The summer produce is coming out and there is lot to cook with.  About a week or two ago I started buying nectarines and apricots- my favorite. I love the firm texture of the nectarines and of course their delicious flavor. In the past I devour them just as they are but now since I write this blog, I decided to use them in different dishes.  I recently made a beef stir fry where I used some nectarines and cooked everything in an apricot sauce- it was delicious! I will post the recipe soon. I also made an apricot kuchen the other day which was so good with coffee. I have also been cooking with dried apricots. They remind me of Moroccan cooking. I used them in a chicken dish and I made some banana apricot scones with white chocolate- don’t worry, all these recipes will be posted soon. My point was that even tough it’s been a very rainy start to the summer season- it still feels like summer to me since the produce is out. Nothing like biting into a delicious juicy nectarine- I especially like the white ones- they are extremely sweet. Somehow peaches don’t do it for me- most people cook with and prefer peaches- I don’t like their fuzzy skin and soft texture- I prefer the smooth exterior and the firm interior of a nectarine.
I was watching Jamie Oliver making a grilled peach salad with a yogurt dressing. That is where this recipe came from- or at least the inspiration did. I used arugula for my greens since I love the bitter bite they have. I thought pairing nectarines would be extra delicious with arugula. Prosciutto and feta add a nice salty and creamy balance to the salad- all the taste buds are awakened in the palette. The yogurt dressing on top is quite interesting as well. I added some honey and lemon for a balance and ancho chili powder for a bit of a kick to the dish. Somehow oregano came to mind so I went outside to my herb garden and picked some fresh oregano and chives. It was a yummy creamy, salty, spicy and sweet sauce to pour over the salad. We ate it with the plain and white pizza– and yes we actually got to sit outside for a change- it was a beautiful day!

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