Giadas California Chili Recipes

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WHITE BEAN AND CHICKEN CHILI



White Bean and Chicken Chili image

To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h23m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

SMOKY MEATY CHILI



Smoky Meaty Chili image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons vegetable or grapeseed oil
2 pounds pork shoulder, trimmed and cut into 1/2-inch dice
1 pound beef chuck, cut into 1/2-inch dice
2 teaspoons kosher salt
4 cloves garlic, chopped or smashed
1 onion, diced
1 red pepper, diced
3 tablespoons chile powder
1 tablespoon cumin
1 teaspoon chipotle flakes or powder
1/2 teaspoon coriander
Two 15-ounce cans diced fire-roasted tomatoes
Two 15-ounce cans kidney beans, drained and rinsed
3 tablespoons bourbon
3 tablespoons brewed espresso
1 tablespoon agave
1/2 cup shredded white Cheddar, optional
1/3 cup sour cream, optional

Steps:

  • Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
  • When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
  • Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

WHITE BEAN CHICKEN CHILI - GIADA DE LAURENTIIS



White Bean Chicken Chili - Giada De Laurentiis image

Make and share this White Bean Chicken Chili - Giada De Laurentiis recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seed
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
cannellini or other white beans, rinsed and drained
1 bunch about 1 pound swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low sodium chicken broth
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper for seasoning
1/2 cup grated parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

VEGETARIAN CHILI VERDE



Vegetarian Chili Verde image

Though there is some prep work that goes into this chili, it's still a convenience in so many ways. For example, it can be made 2 or 3 days ahead. Also, it uses canned fire-roasted green chiles as the basis for the sauce and skips the laborious task of roasting and peeling your own. The corn bread, too, which is nice and moist, can be made 1 day ahead. Just cool it completely, then wrap it tightly in foil and let it stand at room temperature.

Provided by Giada De Laurentiis Bio & Top Recipes

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 27

1/4 cup extra-virgin olive oil
1 cup chopped onion
One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
One 8-ounce yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes
4 large cloves garlic, flattened, peeled and chopped
4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
2 tablespoons dried Mexican oregano
1 tablespoon all-purpose flour
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
One 28-ounce can hominy with juices (preferably golden)
1 cup vegetable broth
One 7-ounce can diced mild green chiles
Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)
Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)
Buttermilk and Sour Cream Corn Bread, recipe follows
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
2 cups yellow cornmeal
3/4 cup all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1/3 cup sour cream
2 large eggs

Steps:

  • Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos and poblanos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with the juices and the broth and bring the chili to a simmer.
  • Place the green chiles in a processor. Using tongs, transfer strips of the poblano chile from the pot to the processor; blend just until smooth. Scrape the chile sauce into the pot.
  • Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired.
  • Ladle the chili into bowls. Serve with garnishes and Buttermilk and Sour Cream Corn Bread.
  • Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-9-by-2-inch metal baking pan.
  • Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
  • Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

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