Chili Cook Off

Today we are going to our church's
First Chili Cook Off
to kick off the Rally Week
before next week's Rally Sunday

Rally Sunday traditionally signifies
the pastor gives the church a challenge
to "jump on board" the church's vision
and commit to the next year...
It's usually an exciting series,
and also a good one to invite others to.

Anyway,
We are bringing Chicken Chili
to today's Chili Cook Off
(accompanied by a Swing Band!! fun!)
So I thought I'd put up the recipe
and tonight I'll let you know
how it was received by people
ha!


Hickle Chicken Chili
adapted from a recipe from Lori Meehan

Cook 1.5 pounds Chicken
Place raw (or still frozen) Chicken breasts or tenders
in crockpot on High. Add:
1 Bay Leaf
6 Black Peppercorns
1 tsp Celery Seed
1/2 Yellow Onion, in chunks
1 Clove Garlic, in chunksCover Chicken in water, and put in High until fully cooked.
Remove Chicken, shred and set aside.
Discard liquid.

In Saute Pan with 1 Tbsp Oil:
1 yellow onion, chopped
1 red bell pepper, chopped
1 clove garlic, mashed
Saute until transluscent and beginning to brown on edges.

In Saute Pan Add:
1 can "Mexican Style" stewed tomatoes
2 cans "regular style" stewed tomatoes
2 cans Black beans (do not drain)
1 Tbsp Chili Powder
1 Tbsp ground cumin
1/2 tsp salt
1/2 tsp sugar
1/2 cup your favorite salsa
(this is how you control whether it's hot, med or mild)

Cook nice and slow:
Pour entire mixture into preheated crockpot.
Add shredded chicken. Stir. Add:
3 Adobo (dried) chili pods, whole
(Leave peppers floating in chili)
Cook for 2-3 hours on high.
When ready to serve, remove and discard adobo peppers.

Serve with shredded cheese and sour cream.
Enjoy!

So I'll let you know what people think
of the Chicken Chili
after today's cook off.
I'm excited to go hang out with church people =)

Update:
We got runner up, but didn't win.
Had barely any to bring home with me though,
so I guess that's a good sign =)

Herb Slow Cooked Chops with Balsamic Vinegar Reduction

I don't have a picture
of this wonderful creation
but I just have to share with you
how wonderful this recipe turned out!

I made it up.
I just didn't feel like
having the same ole' same ole'
flavored pork chops for dinner.

Herb Slow Cooked Chops
with Balsamic Vinegar Reduction
in a frying pan:
2 Tbsp Olive Oil
1/2 onion, chopped
1 tsp dried thyme
2 tsp dried rosemary
(I'm sure fresh herbs
would be even MORE WONDERFUL
but I didn't have any on hand...)

Cook until onions are transluscent,
and beginning to brown on the edges.

Lay six thick, juicy pork loin chops
over top the onions.
Generously salt and pepper the top of the chops.
Sear until browned on that side.
Flip, salt and pepper, and sear until browned.
(chops will NOT be fully cooked,
just browned on each side)
Transfer chops to preheated slow cooker.

Into pan with onion remnants add:
1 c. white wine
1 Tbsp Balsamic Vinegar
1/4 c. milk
1/2 package mushroom soup mix

Simmer until thickened a bit.

Pour sauce over the chops in the slow cooker.
Cook, on low, 4-6 hours.

About 15 minutes before ready to serve,
pour 1/4 c Balsamic Vinegar
into small sauce pan.
Simmer over low fire until beginning to thicken.
Stir occasionally.

To serve:
Place pork chop on plate
(we served ours on creamy pasta- delish)
and drizzle balsamic vinegar reduction over top.

Mmm...
can't even tell you how excited I am for lunch tomorrow
cuz this meal was just so good, good, good!