Posts tagged chili

Chugwater Chili Meatloaf with Cilantro Mash

The last meatloaf I made was an Italian-inspired one and I haven’t made another, since. This time, I wanted to try something different. Maybe even get a little closer to home. And since I live in Wyoming, I thought I’d go local and give Chugwater Chili a whirl and see how it goes on a meatloaf recipe. And while I’m at it, I thought, I might as well go all out with the kick by adding jalapeno peppers to the mix.

I would’ve used ground beef but I happened to have a thing of ground turkey in the fridge, so that’s what I used. Smart Ground or something similar would be a good vegetarian alternative, as well.

I also had some leftover cilantro leaves so I just threw it on the mash and it worked out great. By the way, the radish slices gave it a nice cool break from the spiciness of the dish.

Outstanding, I say! Give it a try already.

Ingredients (4 servings):
The Meatloaf:
1 lb. Lean Ground Turkey
1 1/2 cup Bread Crumbs
4 Jalapeno Peppers, seeded and finely diced
1 Onion, finely diced
3 tbs. Chugwater Chili Powder (or whatever variety you have)
2 tbs. dried thyme
6 Garlic Cloves, minced
1 cup Frozen Peas & Carrots, thawed in microwave
1 Large Egg
4 tbs. EVOO
Fresh Cracked Pepper

The Glaze:
1/2 cup Ketchup
1 tbs. Chugwater Chili Powder (or whatever variety you have)
1 tbs. Honey
1 tsp. Worcestershire Sauce
1 tsp. Hot Sauce

The Mash:
4 Russet Potatoes, peeled and diced
1 bunch Fresh Cilantro Leaves, finely chopped
1/2 stick Unsalted Butter
1 cup of Low-Fat Milk, more or less
Salt & Pepper

1 Bunch of Raddish, sliced

Preheat oven to 350F. In a large mixing bowl, combine all meatloaf ingredients together and mix well using your hands. Take note that Chugwater Chili Powder is already salted. If the chili powder you’re using doesn’t have salt in it, go ahead and add some, otherwise, beware of over salting.

Now, make the glaze by combining all the glaze ingredients together in a small bowl and mixing well. Transfer meatloaf to a meatloaf baking pan and smother evenly with the glaze. Pop in the oven for 1 hour.

Meanwhile, start your mash by rinsing the cubed potatoes to get rid of excess starch. Place in a pot immersed in cold water and bring to a boil. Once boiling, reduce heat and continue boiling for another 20 minutes or until potatoes are tender enough to mash. Drain water and then, add butter, milk, salt & pepper and start mashing until smooth and creamy. Give it a taste and re-season accordingly. Add in cilantro and fold using a large spoon or spatula.

Serve with slices of radish.

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True Grits

I couldn’t help it, I had to use that for a title. I mean, why shouldn’t I? It’s a Texas/Southern/Southwestern themed dish, after all. Chili on grits. Yep, that’s what it is. And it’s what I had for lunch today. I just thought about this almost empty can of quick-cooking grits that’s been sitting on the pantry shelf for who knows how long. Should I just throw it out? Well, I decided I should have it for a quick meal instead. But with what? Oh look, a can of Stagg Chili. And some sweet corn salsa, too. Hmmm, would it work?

Only one way to find out…

I have to tell ya, sometimes I amaze myself. Hahahaha! Yeehaw!!!!!

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Chili Spaghetti

This is my own take on the classic Cincinnati Chili. Well yes, I’ve never been to Cincinnati but I know I’ve had chili spaghetti for as long as I can remember. And the truth is, just like BBQ, chili is a matter of personal (or regional) preference. I don’t know about you but I’m not that picky about it and I’ve so far enjoyed every version of chili I’ve ever had. Even some of the canned ones, in fact.

Now, my take on this dish is in the pasta preparation. I dress my spaghetti so it’s not so bland and dry. Adding the raw olive oil and fresh herbs makes a big difference and it brings a more sophisticated flavor. Use good quality olive oil on this one.

Chili Spaghetti

Ingredients (2 servings):
1/2 lb. Spaghetti
1 cup good quality Chili with Beans
1/2 cup shredded Cheese
1/2 cup finely chopped Onions
1/2 cup Parsley, finely chopped
Good Quality Olive Oil
Salt & Pepper
Hot Sauce

Cook spaghetti to al dente. Drain water and coat with olive oil. Mix in parsley (leave a little for garnish later) and salt & pepper to taste. Set aside.

In a medium-heated skillet, saute onions with a little olive oil until translucent. Add in the chili with beans and mix until well incorporated and hot. If it’s too thick, add a little water or broth. You want the mixture to have a marinara sauce-like consistency.

Transfer spaghetti to a bowl or plate and top with chili mixture. Sprinkle with shredded cheese and more parsley. Drizzle with a little more olive oil. Serve with hot sauce, if you want.

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Huevos Rancheros

You’ve been good all week with a steady diet of granola and berries and rice milk. Well, it’s time for your reward. In my case, it’s a hefty meal I’ve been wanting to cook for a long time now. But this time, I wanted to do it my way and go with what’s available in the pantry. I don’t know about you but I get hungry quickly, so I wanted something simple and quick.

My version of Huevos Rancheros definitely delivers, in no time. It took me 10 minutes to whip it up! I only had to grab a bag of tortillas from the store and I was all set. And since this dish is rich, I tried to make sure that I was using health-conscious ingredients without sacrificing one bit of flavor.

Obviously, if you have homemade chilli sitting around, use it instead. I was just trying to come up with something quick and easy.

Ingredients (2 servings):
4 medium-sized Flour Tortilla (I used Mission Life Balance)
1 cup Chili (I used Stagg Turkey Ranchero Chili)
1/2 cup good quality Salsa
1/4 cup Cilantro, finely chopped
1/2 cup shredded Mexican Blend Cheese
2 Eggs
1 Lime
Tapatio Hot Sauce
Tortilla Chips (I used Blue Corn)

In a large skillet, combine chili, salsa and cilantro. Bring to medium heat until bubbly. Drop the eggs on the mixture and sprinkle with shredded cheese. Cover and allow eggs to poach, about 4-5 minutes.

Meanwhile, warm tortillas in the microwave for a few seconds. Lay on each plate two tortillas, then top with one egg and smother with chili mixture. Add a dash of hot sauce and a squirt of lime juice. Garnish with a lime wedge and more cilantro leaves. Serve with tortilla chips on the side.

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