Chili

Pulled Pork and Beans with Jalapeno-Cheddar Cornbread | 0 Comments
Harley , Chef Jeff Henderson, Aired on Wed 2/24
Chili, cornbread
The Back Story

Chef Jeff teams up with the crew of Myrtle Beach Harley Davidson to cook some delicious home-style meals. Things take a sweet turn when a viewer’s recipe for applesauce cake finishes up the day

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

WHAT TO DO

1.    In large dutch oven, bring olive oil to medium high heat, add onion, celery, bell pepper, jalapeno, cumin, coriander, and roasted garlic

2.   when vegetables caramelized, add flour and butter, stirring constantly so flour doesn’t clump or burn

3.   add chicken when flour starts to brown

4.   add chicken stock, half and half, green chilis, cilantro, smoked cheddar, and reduce heat to low-medium for 20-30 minutes

5.   garnish with queso fresco and sliced scallions

Ingredients
  • 1 rotisserie chicken, shredded into bite size chunks
  • ⅓ cup onion, small diced
  • ⅓ cup celery, small diced
  • ⅓ cup bell pepper, small diced
  • 2 jalapenos, deseeded and small diced
  • 5 cloves roasted garlic
  • 8 ounce can of green chilies
  • ⅓ cup half and half
  • 1 quart chicken stock
  • 2 tablespoons minced cilantro
  • 2 tablespoons ground cumin
  • 1 tablespoon all purpose flour
  • 1 tablespoon ground coriander
  • ¼ cup crumbled queso fresco for topping
  • ¼ cup smoked cheddar, grated
  • 2 tablespoons sliced scallions
  • 2 tablespoons olive oil
  • 1 tablespoon butter
The Back Story

WHAT TO GET

Chili

1 rotisserie chicken, shredded into bite size chunks

⅓ cup onion, small diced

⅓ cup celery, small diced

⅓ cup bell pepper, small diced

2 jalapenos, deseeded and small diced

5 cloves roasted garlic

8 ounce can of green chilies

⅓ cup half and half

1 quart chicken stock

2 tablespoons minced cilantro

2 tablespoons ground cumin

1 tablespoon all purpose flour

1 tablespoon ground coriander

¼ cup crumbled queso fresco for topping

¼ cup smoked cheddar, grated

2 tablespoons sliced scallions

2 tablespoons olive oil

1 tablespoon butter

WHAT TO DO

1.    In large dutch oven, bring olive oil to medium high heat, add onion, celery, bell pepper, jalapeno, cumin, coriander, and roasted garlic

2.   when vegetables caramelized, add flour and butter, stirring constantly so flour doesn’t clump or burn

3.   add chicken when flour starts to brown

4.   add chicken stock, half and half, green chilis, cilantro, smoked cheddar, and reduce heat to low-medium for 20-30 minutes

5.   garnish with queso fresco and sliced scallions

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

cornbread

1.    whisk all ingredients in mixing bowl and pour into muffin molds

2.   bake at 350 until golden brown on top

3.   serve on side chili

Ingredients
  • 1 box mix cornbread
  • 2 eggs
  • ⅓ cup milk
  • 2 tablespoons vegetable oil
  • ⅔ cup grated sharp cheddar cheese, grated
  • 1 tablespoon parsley
  • 1 charred jalapeno, small diced
Summer Shandy Beer-braised Cincinnati Chili | 0 Comments
From Beer-braised Cincinnati Chili , Aired on Wed 7/8
Chef Jeff Henderson, Chili, Beer, Brew Garden
Instructions

WHAT TO GET

chili

1 pound cooked whole wheat spaghetti

⅔ pound ground bison

2 tablespoons all purpose flour

1 yellow onion, small diced

1 green bell pepper, small diced

1 charred jalapeno, small diced

4 cloves garlic, minced

1 herb bundle

½ tablespoon chili powder

1 teaspoon smoked paprika

½ tablespoon ground cumin

1 tablespoon ground cumin

⅛ teaspoon cinnamon

1 nice pinch allspice

⅓ cup semi-sweet chocolate chips

⅓ cup tomato paste

2 teaspoons dried oregano

3 cups beef stock

⅓ bottle summer shandy beer

1 can kidney beans, drained

1 small diced tomato (for topping)

¾ sharp cheddar cheese, grated

1 can diced tomatoes

savory greek yogurt topping

½ cup greek yogurt

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

1 teaspoon minced parsley

WHAT TO DO

Chili

1.    in large dutch oven, add oil, onion, bell pepper, garlic, jalapeno, flour, and dry spices, stirring until onions caramelize

2.   add bison, stirring until browned

3.   when bison browns, add  beer and stock, tomato paste, herb bundle, chocolate chips, beans,  diced can tomatoes and allow to simmer for 45 minutes

4.   after simmer, and before serving, add cheese and fresh diced tomato

5.   top with savory greek yogurt topping before serving

greek yogurt topping

1.    whisk all ingredients together in small bowl until fully combined

 

Ingredients
  • 1 pound cooked whole wheat spaghetti
  • ⅔ pound ground bison
  • 2 tablespoons all purpose flour
  • 1 yellow onion, small diced
  • 1 green bell pepper, small diced
  • 1 charred jalapeno, small diced
  • 4 cloves garlic, minced
  • 1 herb bundle
  • ½ tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 ½ tablespoon ground cumin
  • ⅛ teaspoon cinnamon
  • 1 nice pinch allspice
  • ⅓ cup semi-sweet chocolate chips
  • ⅓ cup tomato paste
  • 2 teaspoons dried oregano
  • 3 cups beef stock
  • ⅓ bottle summer shandy beer
  • 1 can kidney beans, drained
  • 1 small diced tomato (for topping)
  • ¾ sharp cheddar cheese, grated
  • 1 can diced tomatoes
  • ½ cup greek yogurt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch creole seasoning
  • 1 teaspoon minced parsley
The Back Story

WHAT TO GET

chili

1 pound cooked whole wheat spaghetti

⅔ pound ground bison

2 tablespoons all purpose flour

1 yellow onion, small diced

1 green bell pepper, small diced

1 charred jalapeno, small diced

4 cloves garlic, minced

1 herb bundle

½ tablespoon chili powder

1 teaspoon smoked paprika

½ tablespoon ground cumin

1 tablespoon ground cumin

⅛ teaspoon cinnamon

1 nice pinch allspice

⅓ cup semi-sweet chocolate chips

⅓ cup tomato paste

2 teaspoons dried oregano

3 cups beef stock

⅓ bottle summer shandy beer

1 can kidney beans, drained

1 small diced tomato (for topping)

¾ sharp cheddar cheese, grated

1 can diced tomatoes

savory greek yogurt topping

½ cup greek yogurt

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

1 teaspoon minced parsley

 

WHAT TO DO

Chili

1.    in large dutch oven, add oil, onion, bell pepper, garlic, jalapeno, flour, and dry spices, stirring until onions caramelize

2.   add bison, stirring until browned

3.   when bison browns, add  beer and stock, tomato paste, herb bundle, chocolate chips, beans,  diced can tomatoes and allow to simmer for 45 minutes

4.   after simmer, and before serving, add cheese and fresh diced tomato

5.   top with savory greek yogurt topping before serving

greek yogurt topping

1.    whisk all ingredients together in small bowl until fully combined

 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      In a heavy bottomed pot, add 2 tablespoons of olive oil, onion and jalapeno

-      Cut corn off cob, and add corn to pot

-      Add one bottle of pumpkin ale to pot

-      In a separate skillet, heat 2 tablespoons of olive oil and olive oil butter blend, and add the cooked rib eye

-      Add sliced onion to skillet

-      Add bell pepper to skillet, and season with salt and pepper to taste

-      Add cilantro to skillet

-      Return to the heavy bottomed pot, and add 2 tablespoons of flour and stir

-      Add chicken stock, and stir

-      Add bay leaf, smoked paprika and chili powder to pot

-      Let pot simmer until liquid thickens

-      Add Figaro Liquid Smoke to pot

-      Add tomato sauce to pot

-      Add kidney beans to pot

-      Stir in cheese

-      Add steak mixture to pot

-      Add cherry tomatoes, and stir

-      Serve

Ingredients
  • 14-ounce rib eye steak, cooked and cubed
  • 4 cups Chicken stock
  • 1/3 cup tomato sauce
  • ½ cup cherry tomatoes
  • ¼ cup shredded reduced fat Monterey jack cheese
  • 1 can kidney beans
  • 1 bottle pumpkin beer
  • 3 garlic cloves minced
  • 1 corn on the cobb, charred
  • 1 bell pepper, diced
  • 1 jalapeno, charred and chopped
  • 1 yellow onion, diced
  • 4 tablespoons olive oil
  • 2 tablespoons olive oil-butter blend
  • 2 tablespoons flour
  • 2 tablespoons cilantro
  • 2 teaspoon smoked paprika
  • 2 teaspoon chili powder
  • 1 teaspoon liquid smoke
  • Salt and pepper to taste
Instructions

Method

-      Heat grape seed oil in a cast iron pot over medium heat

-      Add onion to pot

-      Stir in flour

-      Add chopped tomatillos, cumin, garlic and bay leaves to pot, and stir

-      Add poblano pepper and ½ jalapeno to pot

-      Stir in canned tomatoes, chili powder, cayenne pepper, paprika

-      Stir in low sodium chicken stock

-      Stir in ¼ cup shredded cheese

-      Stir in pulled chicken

-      Layer Fritos in bottom of miniature cast iron pan, and spoon chicken mixture onto Fritos

-      Top with cheese, scallions and avocado 

Ingredients
  • ¼ rotisserie chicken, pulled
  • ½ white onion, diced
  • 1 poblano pepper, charred and diced
  • 2 tomatillos, diced
  • 1 jalapeno pepper, charred and diced
  • 1 ½ cups stewed canned tomatoes
  • ¾ cup low-sodium chicken stock
  • ¼ cup plus 2 tablespoons shredded low-fat cheese
  • 2 ½ tablespoons grapeseed oil
  • 1 ½ tablespoons flour
  • 1 ½ tablespoons chili powder
  • 1 tablespoon oregano
  • ½ tablespoon minced garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 2 bay leaves
  • Salt and pepper to taste
The Back Story

Method

-      Heat grape seed oil in a cast iron pot over medium heat

-      Add onion to pot

-      Stir in flour

-      Add chopped tomatillos, cumin, garlic and bay leaves to pot, and stir

-      Add poblano pepper and ½ jalapeno to pot

-      Stir in canned tomatoes, chili powder, cayenne pepper, paprika

-      Stir in low sodium chicken stock

-      Stir in ¼ cup shredded cheese

-      Stir in pulled chicken

-      Layer Fritos in bottom of miniature cast iron pan, and spoon chicken mixture onto Fritos

-      Top with cheese, scallions and avocado 

Click Here to get the complete recipe 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

-      Heat 2 tablespoons canola oil in a skillet over medium-to-high heat

-      Add onion, bacon, 2 sprigs of thyme and a bay leaf, and stir

-      Add white beans, two diced tomatillos and chicken stock, and let simmer

-      In a separate pot, heat 2 tablespoons of canola oil

-      Add garlic, 2 tablespoons of diced poblano peppers, three diced tomatillos, and let cook down

-      Add cumin, 2 sprigs of thyme

-      Using a fork, pull the chicken off the bone

-      Toss shredded chicken in olive oil, thyme, parsley, cheese and pepper

-      Place a charred jalapeno and chicken in a smoking glass jar

-      Using a handheld smoker, smoke chicken for 10 to 12 minutes

-      Add chicken to chili

-      Serve topped with avocado, parsley and cheese

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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