PENZEYS CHICKEN CHILI
If I had to eat one recipe for the rest of my life, this one would be it. Naturally, since its a Penzeys recipe it is best with penzeys spices.
Provided by Lou6566
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
- Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
- , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
- Start with less than you think you want, you can always add more.
- Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
- Taste and add extra spices as desired.
- Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.
Nutrition Facts : Calories 220.1, Fat 6.4, SaturatedFat 1, Cholesterol 25.2, Sodium 622, Carbohydrate 26.2, Fiber 8.4, Sugar 6.2, Protein 16.4
MY PENZEY'S CHILI RECIPE
Penzey's published this as their "Chili 3000" recipe, but I prefer making it with their Chili 9000 powder. I also increased the salt a bit to my taste - but otherwise this recipe is perfect!
Provided by jchausse
Categories Meat
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef in two batches in a thick-bottomed soup kettle.
- Drain off the fat and set browned beef aside.
- Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
- Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
- Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
- Quickly add the water.
- Add the tomato puree, chopped tomatoes and the juice they were packed inches.
- Add the kidney beans and salt.
- Add the beef but try not to include any fat that may have accumulated.
- Stir.
- When the chili begins to boil, reduce heat to low and cover.
- Ideally chili should be simmered 3 hours to let all the flavors blend together.
- Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.
Nutrition Facts : Calories 452.1, Fat 23.7, SaturatedFat 7.6, Cholesterol 77.1, Sodium 785.7, Carbohydrate 32, Fiber 10.3, Sugar 10.4, Protein 29.8
PENZEYS TANDOORI-STYLE GRILLED CHICKEN
Make and share this Penzeys Tandoori-Style Grilled Chicken recipe from Food.com.
Provided by Dav59
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine everything in a zip-lock bag and marinate in the refrigerator for 2-6 hours.
- Grill or cook in oven.
- If using oven; brown chicken in oven-proof pan and transfer pan to 350 degree Farenheit oven. Cook for 11-13 minutes.
- Enjoy!
PENZEY'S TENDER CHICKEN
Make and share this Penzey's Tender Chicken recipe from Food.com.
Provided by Carianne
Categories Chicken
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
- Heat on high and cover.
- When a simmer is reached, turn down to med-low.
- Shake pot so that chicken doesn't stick.
- Cook for 15 minutes, turning once.
- Cook pasta.
- Remove chicken to plates.
- Turn heat to high for 2- 3 minutes to reduce cooking liquid.
- Drain pasta and place on plates with chicken.
- Add other half of shallots to reduce liquid, and pour over plates.
Nutrition Facts : Calories 438.8, Fat 8.5, SaturatedFat 1.7, Cholesterol 116.3, Sodium 93.2, Carbohydrate 42.5, Fiber 1.9, Sugar 1.6, Protein 35.4
PENZEY'S TENDER CHICKEN BREAST AND VEGGIES
This uses Penzey's Raspberry Enlightment sauce. It's a great sauce that adds a lot of flavor to cooked meals. The cooking time was a little longer since the chicken breasts were so large. I think I would slice them into strips before cooking next time, to distribute the flavors more evenly. We sliced the 2 breasts up and it was enough for 5 of us. You could use any combination of vegetables with this. We used zucchini, mushrooms and spring onions. Yum!
Provided by WI Cheesehead
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry; slice if desired.
- Season with pepper, garlic, ginger and salt.
- Heat 1 T olive oil over med-high heat in a large heavy pan.
- Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
- Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
- Return the pan to med-high heat and add remaining 1 T of olive oil.
- When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
- Divide the veggies between two plates (or more) with chicken and freshly cooked rice.
AUTHENTIC CINCINNATI CHILI
This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!
Provided by Melissa Hamilton
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 11h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
- The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g
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