How To make Picante Chicken Chili
1 Medium onion, chopped
3 Cloves garlic, minced
1 tb Vegetable oil
1/2 lb Chicken breast
- skinless, boneless - cut into 1-inch pieces 2 ts Sage, or 3 ts as desired
1/4 ts Salt
3/4 c Picante Sauce
1 cn Kidney or pinto beans
- 16-ounce can, undrained 1/4 c Dry vermouth
1 Bay leaf
1 Green or red bell pepper
- cut into 1/2-inch pieces 1 Large tomato
- seeded, coarsely chopped
OPTIONAL TOPPINGS:
Chopped cilantro Sour cream Shredded cheddar cheese Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Stir in green pepper and tomato; continue to simmer uncovered 10 minutes. Discard bay leaf. Ladle into bowls; top as desired and serve with additional picante sauce. Makes 4 servings, about 5 cups chili. Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!
How To make Picante Chicken Chili's Videos
Texas Chili
Finally, the famous Meat Church Texas Chili recipe! This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch. We are going with 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast (smoked). I recommend 2 lbs of hamburger meat, 1 lb of of hot pork breakfast sausage. I love it with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best. HEARTY!
This recipe will require a large dutch oven or slow cooker. We use a 7 QT Lodge Dutch oven in this video.
This recipe It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.
Beans or No Beans?
It's no secret here at the Meat Church we are Team Meat. You won't find beans in our chili recipe. However, we are equal opportunity here and can promise you that this seasoning will enhance the flavor of whatever beans you want to add to your chili.
Meat Church Texas Chili recipe:
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Spicy Louisiana Style Chili
New Orleans native Charlie Andrews demonstrates on how to make Spicy Louisiana Style Chili. This recipe calls for 6 to 8 servings. Spicy, perfect for fall or winter and it is delicious. Hope you all will give this recipe a try.
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Chef Chele's House: Chicken Picante
Chef Chele's Chicken Picante
Ingredients:
Chicken Thighs
White Rice
Lemon
Cilantro
Red Rooster Hot Sauce
Picante Sauce (Pace Brand)
Salt
Pepper
Cumin Powder
Chili Powder
Onion Powder
Garlic Powder
Black Pepper
Tajin
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One Pot Chilli | Jamie Oliver & The Lean Machines
Jamie has a one pot chilli recipe with turkey & chilli that’s super tasty, filling and the perfect dinner for dad this Fathers Day.
Helped in the kitchen by health and fitness gurus The Lean Machines, Jamie makes this easy chilli using simple store cupboard ingredients. Sweet tinned tomatoes, chickpeas and creamy butterbeans alongside leftover roast turkey & chicken makes this dish full of flavour AND goodness.
Serve with brown rice, homemade guacamole, salsa & cooling yogurt.
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Jalapeno Hot Sauce | Picante Salsa Verde Recipe
Here I show you how to make an awesome homemade Jalapeno Hot Sauce the compliments anything! To me this sauce is a 3-4 out of 10 on my heat scale, but this may be a 7 for non-chili heads. I really hope you give this easy hot sauce recipe a try!
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Easy Szechuan Chicken Recipe!
One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!
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The Ingredients
½ onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1½ tablespoons vegetable oil
The Marinade
1 teaspoon sesame oil
2 teaspoons granulated sugar
a large pinch of Chinese five-spice
3 tablespoons light soy sauce
1½ tablespoons cornflour
The Sauce
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine
To find the recipe for this dish, click the link below!
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