Chicken and Sweet Potato Chili

Week 8 of this series brings me back to chicken. Although beef is the traditional meat used in making chili, there are several excellent varieties of chicken chili that can be made. In this dish, the chicken is slow simmered in the chili liquid, then removed and shredded while the sweet potatoes finish cooking in the chili.

Skillet Chicken And Rice

One dish dinners are a staple in our household. This dish is one of those one-pot meals that was originally created out of necessity. In this case, necessity was created by not a lot of food in the house and not enough time to run to the store, get dinner made, and still get to Cub Scouts on time.

Chocolate Chili

Week 7 of the football season brings us to a chili with that uses a couple ingredients that most people would consider a little unusual:  chocolate and coffee. Most people would never think of adding chocolate and coffee to chili. I know I thought it was crazy at first, and when I told my family about it, they were more than skeptical. Then I remembered mole sauce. Mole is a classic Mexican sauce, and this chili borrows its inspiration from that sauce.

Pork Chili Verde

Week 6 of the NFL is nearly in the books, and although I did not get to see my team play (which was probably a good thing, they lost 35-9), I still had time to make this slow simmered dish. This chili is very simple to make, but does take time if you want to do it right. When given enough time to simmer, the pork comes out fall apart tender. Combine that with the flavors of roasted peppers, tomatillos, and garlic, and you have a delicious bowl of chili verde, no beans or pasta needed.