Tag: chili

Crock Pot Chili Recipe by Christy by Gordon Ramsay

Why did I come up with Crock Pot Chili by Christy? Well, any southerner worth their salt has a great chili recipe, preferably a signature one. This is why I set out several years back trying out this one and that, tweaking and adding until I came up with one I could call my own.

Prepare Your Meat Ahead of Time

I’ve tweaked it slightly over the years for my personal taste and for this tutorial I am making it in the crock pot for all of you. This prevents anyone from having to stand over the stove and fret over it while it simmers and the flavor develops fully. If you brown and freeze your meat ahead of time (like I do), this becomes a “toss it in and turn it on” recipe that will make it great for a quick and easy meal!

Ingredients you’ll need to make Crock Pot Chili Recipe:

Pinto Beans
Kidney Beans
Chopped Green Chilies
Onion
Ground Beef
Tomato Sauce
Tomatoes (or canned, diced tomatoes)
Celery
Cumin
Chili Powder (Y’all, my 29 ounce can of tomato sauce was camera shy so it’s not pictured above

How to Make Crock Pot Chili

Chop the celery…

Chop the onion….I used my brand new food processor 🙂

Now, dump all canned items, liquid and all, into crock pot.

(If you have small kids, just put half the can of chilies in until you make sure they aren’t too hot. Normally they are very mild whenever I get Wal Mart brand, but I got these from another grocery store and they were uncharacteristically hot! That is the first time this has ever happened and I’ve been making this chili for years. I’ll stick with Wal Mart’s brand of chopped green chilies from now on!)

Add celery and onion.

Pour in ground beef. Add cumin…

Chili powder…

Salt…

and water…

Stir and cover. Cook on low, 7-8 hours or on high, 3-4.

I serve mine with crackers, cheese, and sour cream. Goes great with cornbread!

Christy’s Crock Pot Chili

Ingredients

2 lbs ground beef
29 oz can kidney beans with liquid
29 oz can pinto beans with liquid
29 oz can tomato sauce
1 cup diced onion
1/2 C diced green chilies
3 medium tomatoes or one large can of diced
1 1/2 tsp black pepper
2 C water
2 tsp salt
3 T chili powder
1/4 C diced celery
2 tsp cumin

Instructions

Brown ground beef until done.
In large pot (or crock pot), combine the beef plus all remaining ingredients. If in pot, bring to a simmer over low heat and cook, stirring a few times an hour, for two to three hours. (You can avoid this by using the crock pot)
If in a crock pot, stir to combine and cover. Cook on low 7-8 hours or high for 3-4 hours.

Food Safety Tip from the USDA

“Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
Keep cold food cold—at or below 40 °F. Place food in containers on ice.

Basically, food can be kept at room temp safely for two hours but should be refrigerated or frozen after that in order to avoid food safety issues.

If you enjoy Southern Plate, please tell your friends!

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Soup Nazi’s Mexican Chicken Chili by Gordon Ramsay

Time to try a Soup Nazi soup. Just to see what it’s like. Well, the answer is excellent. You will enjoy a great full flavor soup that is something special. Just follow these step by step photo instructions a great chicken chili. There will be soup for you.
Mexican Chicken Chili in bowl

Jump to:

The Story

I’m calling this a “copycat” recipe since I can not confirm it is original. If you Google Soup Nazi recipes, you will get four different recipes that are repeated in many places. I chose the Mexican Chicken Chili. It’s a tomato spicy chicken soup. It will take some time but not a lot of work.

The “soup nazi” was made famous by the comedy series “Seinfeld” in the 1990s. While we all enjoyed the show, the chef that the character was based on was not a fan of the treatment. The story is more involved, but I will just stay that his soups were famous before the show and are wonderful.

While I usually don’t do recipes with this many ingredients, it wasn’t that bad with a little planning. Print the recipe and go shopping. But you will have most of the spices already.

This soup relies on two things for its great flavor. First, we create a great fond when cooking the chicken. This is a Maillard reaction and creates great flavor. We then use the soup to deglaze the pan to incorporate that flavor. Second, we simmer to reduce the volume at the end. This will concentrate the flavor.

My Rating:

My rating system of a 4 out of 5 so very nice.

A 5 for taste but I’m nudging it to a high 4 due to the number of ingredients.

📋Ingredients

The Chicken

The recipe calls for 1 pound of chicken, but with this much soup, I prefer a little more meat so more like a pound and a half for me.

You can use skinless chicken breasts or thighs. Cut into filets to make cooking easier and to make more fond at the bottom of the pot.

All the Other Ingredients

There are a lot of ingredients. Print the recipe card and mark off ingredients as you add them. Also, it makes an excellent shopping list.

On a spicy scale, this is about a 3 out of 10, so some of you might want to spice it up a little by adjusting the cayenne pepper.

❄️Storage

Good refrigerated for 3-4 days. Or frozen for 3-4 months.

This makes a larger amount of soup and for a smaller household, it will be too much. So freezing will be a good option. I don’t see this is a good recipe to cut in half due to the number of ingredients, amount of work, and you would end up wasting a lot of unused ingredients.

📖Chicken Chili/Soup Recipes

Low Fat High Taste Crock Pot White Chicken Chili

Salsa Verde White Chicken Chili a la Crock Pot

Crockpot Southwest Chicken Chili

Crock Pot Chicken Tortilla Soup

🔪Instructions

trimmed chicken on black board

Clean and filet 1 to 1 ½ pounds of chicken breast.

chicken in bottom of deep soup pot

Heat 1 tablespoons olive oil over medium-high heat in a large soup pot. Cook until internal temp of 165°. Do NOT clean pot.

hand shredding chicken on plate

Let chicken cool for 20-30 minutes and then hand shred.

chopped veggies on black board

Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion(diced), jalapeno(diced), parsley(chopped) and garlic clove(minced).

soup pot with broth, chicken and veggies

Put all ingredients into the uncleaned pot and bring it to a boil then decrease the heat to a simmer. Work the fond into the liquid with a wooden spoon.

laddle of soup over pot

Cook uncovered for 4 to 5 hours stirring frequently.

chicken chili in white bowl with chips

The color will change from red to brown. The soup will thicken and reduce by about 40 %.

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📖 Recipe

Soup Nazi’s Mexican Chicken Chili

From Dan Mikesell AKA DrDan

Prep Time 45 mins

Cook Time 4 hrs

Total Time 4 hrs 45 mins

Servings #/Adjust if desired 10

Ingredients

Recipe Notes

Pro Tips:

Do not cook this in a non-stick pan. You need the fond to help the flavor the soup.
The original recipe calls for 1 pound of chicken, but with this much soup, I prefer a little more meat so more like a pound and a half for me. Thighs will be fine also.
On a spicy scale, this is about a 3 out of 10 so some of you might want to spice it up a little by adjusting the cayenne pepper.
Good refrigerated for 3-4 days and frozen for 3-4 months.
The serving size is about 12 oz.
This makes a larger amount of soup and for a smaller household, it may be too much. So freezing will be a good option. I don’t see this is a good recipe to cut in half due to the number of ingredients, amount of work, and you would end up wasting a lot of unused ingredients.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 159 kcalCarbohydrates : 20 gProtein : 15 gFat : 3 gSaturated Fat : 0.5 gPolyunsaturated Fat : 1 gMonounsaturated Fat : 1 gTrans Fat : 0.01 gCholesterol : 26 mgSodium : 512 mgPotassium : 507 mgFiber : 5 gSugar : 3 gVitamin A : 1050 IUVitamin C : 23.1 mgCalcium : 30 mgIron : 1.8 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Soup

Cuisine :Mexican

Editor’s Note: Originally Published November 3, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jake chewing a ball

Salsa Verde Chicken Chili a la Crock Pot by Gordon Ramsay

Just combine salsa verde, white beans, and chicken in a crock pot for great chicken chili that will be the star of any gathering. A wonderful change of pace chili that is super easy to make.
Close up of a spoonful of Salsa Verde White Chicken Chili

Jump to:

Introduction and My Rating

The weather is getting colder, and it is time for some great chili. But this super simple crock pot chicken chile is a star year-round, also.

We all love a good bowl of chili, and this one will make you smile. I have many other chili recipes, but this one is special. It has a little heat, a nice sharpness, and great flavor. Add in that it is crockpot easy, this chili is a winner in every way.

Roughly based on my Ultra Simple Crock Pot White Chicken Chili, I pulled the pepper jack cheese, added some green chilis and spices. Of course, I changed the salse from red to green.

My Rating

My rating system. Great 5 out of 5

A nice solid five.

🐓The Chicken

Get your chicken any way you want. Rotisserie chicken is excellent here, but I usually just toss a couple of chicken breast in a 350° oven until done (about 30 minutes, give or take a little). 1 pound will yield about 3 cups.

You need about 3-4 cups for the standard recipe. You can use a bit more or less for your taste.

Raw Chicken Option

The easiest way to use raw chicken is to add the raw chicken with the other ingredients. Cook on low for about 3 hours or high for 1 1/2 hours, then remove and shred. Then place back into the crock pot to finish cooking.

Salsa Verde

Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on Mexican green tomato or tomatillo and chili pepper. I have never had a good source of tomatilloes, so it is generally not done fresh in my home.

✔️Tips

The Beans

I like to use white beans like great northern or navy beans but you can use the beans of your choice. I now recommend draining and rinsing precooked beans now due to the sodium.

Crock Pot Size

This needs a crock pot of 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.

Nutrition

This is a high protein and low-fat chili that will fit most diets with under 300 calories per serving.

Sodium

If sodium is a concern for you, skip the added salt is about 140 mg per serving. Also, drain and rinse your beans will decrease the sodium some. And, of course, low sodium broth.

Storage

Good refrigerated for 3-4 days. Good frozen for 3-4 months.

📖Chicken Chili Recipes

Ultra Simple Crock Pot White Chicken Chili

White Bean Chicken Chili

Low Fat High Taste Crock Pot White Chicken Chili

Crock Pot Southwest Chicken Chili

🖼️Instructions

shredded chicken with beans and chili makings

Start with 3-4 cups of shredded cooked chicken.

chopped onion on a chipping board

Chop a medium onion.

adding salsa to the crock pot with other ingredients

In a 4 quart or larger crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or Navy beans drained and rinsed, 16 oz jar premade Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and one or two 14 oz low sodium chicken broth. Mix well.

ladle of chili over the crock pot

Cook on low for 4 hours or 2 hours on high.

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📖 Recipe

Close up of a spoonful of Salsa Verde White Chicken Chili

Salsa Verde Chicken Chili a la Crock Pot

From Dan Mikesell AKA DrDan

Just combine salsa verde, white beans, and chicken in a crock pot for great chicken chili that will be the star of any gathering. A wonderful change of pace chili that is super easy to make.

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings #/Adjust if desired 8 servings

Ingredients

Instructions

Start with 3-4 cups of shredded cooked chicken.
Chop a medium onion.
In a large crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or other beans drained and rinsed, 16 oz jar pre-made Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and one or two 14 oz. cans low sodium chicken broth. Mix well.
Cook on low for 4 hours or high for 2 hours.

Recipe Notes

Pro Tips

The crock pot size is 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
Easy to cut in half and you can use a smaller crock pot.
Most people will want 48 oz of beans and 28 oz of chicken broth but you can adjust to your taste. Also, a bit more or less chicken is fine.
Use the beans you prefer.
1 pound of raw chicken will make about 3 cups of shredded chicken.
You can use raw chicken. Add the raw chicken breasts with all the other ingredients. Cook in high for 1 1/2 to 2 hours then remove and shred. Then add back to finish cooking.
This is high protein and low fat, so is an excellent fit for those diets.
Skip the salt and the sodium is 140 lower.
The serving size about 1 1/2 cup serving size. It varies a bit by the options you use.
Good refrigerated for 3-4 days. Good frozen for 3-4 months.

Nutrition

Calories : 250kcalCarbohydrates : 28gProtein : 22gFat : 5gSaturated Fat : 1gCholesterol : 39mgSodium : 619mgPotassium : 618mgFiber : 9gSugar : 7gVitamin A : 558IUVitamin C : 4mgCalcium : 48mgIron : 3mg

Course :Main Course

Cuisine :American

Editors Note: Originally Published October 30, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

dogs getting ready to romp in leaves