GO NINERS! Yep, I am a born 49er fan and cut my teeth a Kezar Stadium and Candlestick Park. I survived many games, shivering in my seat while the winds whipped around the stadium. The adults in the crowd didn’t seem to mind as much – that may have had something to do with the beer they were consuming, LOL. These days I am much happier staying warm and dry, watching the games from my living room or local pub.
The Super Bowl is this weekend and it is the second biggest ‘food’ day of the year next to Thanksgiving. We plan, research recipes, look for new ideas and pull out the family favorite finger foods. For me the key is to have foods that can all be made ahead because the last thing I want to do is miss all the fun while working in the kitchen!
Nearly any kind of stew or slow-cooked meal can be cooked a day or two in advance, refrigerated, and rewarmed. Sloppy Joes, pasta sauce, and meat loaf all taste better on the second day. Today’s recipe for chili is also a terrific make-ahead choice. The garnishes can be shredded and plated early in the day, leaving plenty of time to be in front of the television so you don’t miss any of the commercials or key plays.
I wanted to make a slightly different and healthier version so that if you are hosting guests who are watching their weight or need gluten-free options, this will make everyone happy. Remember, gluten-free and healthy doesn’t have to mean tasteless!
I made this as a thick eat-in-a-bowl type of chili. I love placing tortillas in a bowl and covering them with the chili; the tortillas absorb some of the liquid and become part of the dish. This is similar to the way some folks pour chili into a bag of Frito chips. If you want to make traditional tacos, leave out the masa harina, increase the liquid slightly and use a slotted spoon to scoop out just the cooked meat and eat it in soft tortillas or crunchy taco shells.
Today is the latest installment of Food Network’s Comfort Food Feast and the theme this time is chili in honor of the Super Bowl. One of my favorite foods, it is sure to keep us toasty warm as we graze our way through all the foods on the buffet. Make sure you check out all the other recipes in this collection. They are wonderful! And if you would like to follow all of the Comfort Feast posting, check out our Pinterest page.
I hope you all enjoy the game this weekend. I wish all your favorite teams could be playing, but it has been a mighty long time since my team has made it this far and you can bet we’ll be hootin’ and hollerin’ for all to hear, LOL.
Gluten-Free Green Chile and Chicken Taco Bowls
© 2013 Jane Evans Bonacci, The Heritage Cook. All rights reserved.
Yield: 6 servings
1 large onion, peeled and chopped
1 (6 oz) can tomato sauce
1 (24 oz) can diced or crushed tomatoes, with their liquid
2 tbsp water
1 to 2 tbsp chopped roasted green chiles, preferably from New Mexico, or more to taste
2 tbsp taco or fajita seasoning blend (gluten-free)
1 tbsp ground cumin
1 to 2 tbsp ground ancho chili powder
1/4 tsp garlic powder
1 tsp dried oregano
1/2 tsp smoked chipotle chili flakes, optional
Kosher salt and freshly ground black pepper, to taste
4 boneless skinless chicken breast halves or 10 boneless thighs
1/4 cup masa harina or corn flour
1 (15 oz) can black beans, rinsed and drained
2 cups frozen corn kernels
12 corn tortillas (check that they only contain corn and no wheat)
Shredded cheddar cheese
Chopped green onions
Sour cream, optional
Fresh cilantro, chopped, optional
In the crock of your slow cooker, combine the onions, beans, tomato sauce, tomatoes (with their juices), water, chiles, masa harina, taco seasoning, cumin, chili powder, garlic powder, chili flakes, salt and pepper. Stir with a wooden spoon until evenly incorporated.
Place the chicken breasts or pork chops on top of the mixture in the slow cooker, cover, and cook on High for 6 hours or on Low for 10 hours. When done, the chicken or pork will easily break apart when pierced with a fork.
This can also be cooked on your stovetop. Heat 1 tbsp olive oil in a Dutch oven and lightly brown the meat(s) over medium-high heat. Add the remaining chili ingredients except beans and corn. Stir, reduce heat to low and simmer for 1 to 3 hours or until meat is fork tender and falls apart easily.
Using a slotted spoon, transfer the chicken to a plate. Use two forks to shred it completely and stir chicken back into the sauce. Stir in the beans and corn. Cover and cook for another 30 minutes. Taste and adjust seasonings.
Tear up the tortillas and place in the bottom of warmed serving bowls. Ladle the chili into the bowls and top with desired garnishes. Serve immediately.
Check out all these other amazing chili recipes and food writers!!
Jeanette’s Healthy Living: Crock Pot Cincinnati Chicken Chili
The Cultural Dish: Crock-Pot Chili
Big Girls, Small Kitchen: Healthy Chicken Chili With Barley
What’s Gaby Cooking: Smoky Chipotle Chicken Chili
Feed Me Phoebe: Chicken and White Bean Chili
Dishin & Dishes: Lean Mean Game-Day Chili
The Lemon Bowl: Beef Chili With Black Beans
Devour: 4 Twists on Chili for the Super Bowl
Thursday Night Dinner: 3 Most Favorite Chili Recipes
Mooshu Jenne: Pinto Bean Chili
FN Dish: 7 Chili Recipes for the Big Game
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