DDD #143 – Cirque Du Macabre Vegan Chili for a Chili Cook-Off – for the Instant Pot or Slow Cooker

1 Comment

All Photos © Christine Elise McCarthy 2019

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

So – this weekend, I entered a Chili Cook-off!  There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation.  Check it out!

Click the image below to watch this on my Youtube channel.


It was a lot of fun & it raised money for the Downtown Women’s Shelter.   Kids competed, too!

Homemade Chili Powder

2 TBS smoked paprika

2 tsp oregano

2 tsp ground cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Mix & store in a jar.

Cirque Du Macabre Vegan Chili 

Serves a fuckton!

INGREDIENTS

1 TBS olive oil

2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)

2 small sweet potatoes – peeled & cubed

3 ears of unshucked corn or 2 (15 oz) cans of corn kernels

2 celery stalks – chopped

1 large onion (I used 1/2 white & 1/2 sweet onions) – diced

2 red bell peppers

1 TBS chili powder (recipe for homemade is above)

28oz can crushed or diced tomatoes (I used San Marzano)

2 TBS hoisin or BBQ sauce

2 TBS chipotle in adobo – minced

2 TBS vegan bouillon (I used vegan beef bouillon)

1 (4oz) can hot diced jalapenos (optional)

1 (4oz) can mild diced chilis

5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)

3 lbs vegan ground beef

8-10 large vegan sausages (Beyond Meat are the best)

2 (12oz) tubes vegan chorizo (soyrizo)

4 cups of water

GARNISHES: chopped cilantro, shredded vegan cheese, diced onion, chopped scallions, crushed corn chips, rice, corn bread, hot sauce

DIRECTIONS

I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black.  I did the same with the corn.  I put the peppers in a closed container to cool & then peeled & seeded them under cold water.  I shucked the corn.  You need not roast the peppers & corn but it adds a lovely smokiness.  Cool & chop.  Cut the grilled corn from the cobs.

I cooked the sausages on an outdoor grill.  Cook yours as you please.  Cool & chop.

Heat the olive oil in an Instant Pot or on the stove.  Saute the onions & celery until soft.  Add the chili powder & saute a minute.  Add the ground beef & brown it.

If using a slow cooker, transfer the meat from the stove to it.

Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line).  If it all cannot fit – leave out a few cans of beans.

Slow cooker – cook on high for 4 hours.  Add remaining beans – if they fit – & heat through.

Instant Pot – pressure cook for 45 minutes.  Add any beans you have left & stir to heat them through.

Serve!

 

Easy & Spicy Crock Pot Chicken & Chorizo Tacos – Vegan or Not!

Leave a comment

 

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Image

OK – I made these because I had SO MUCH leftover Spicy Grilled Corn & Black Bean Salsa.  I always feels sorta bad when I post a recipe that makes an unreasonable quantity of something – like the Hoppin’ John recipe.  I feel like I should follow up immediately with alternative ways to use the leftovers.

So – I made tacos again yesterday (for the leftover salsa) & holy shite!  These bad boys came out incredible!  I recommend this taco recipe VERY highly not only because it is delicious but also because it is so damned easy!

I made the vegan version but the meat version should be just as simple.  I also used this 1.5 quart Crock Pot (the perfect size for singles or couples who want to make smaller portions of things) that I bought at the supermarket for $11.

Image

It is about as wide across the top as my outstretched palm & fingers.  No settings.  Just a simple & small slow cooker.  This made enough of the taco filling to stuff two people & maybe feed four – if there were rice or something served with the tacos.  In fact – this chicken/chorizo filling was a lot like a chili & would go very nicely over rice – rather than in tacos.

If you do not have a crock pot – this can be done stove top.  It will just require that you keep a bit more of an eye on it.

The wonderful thing about the crock pot thing is that once I chopped up the ingredients & wiped the cutting board – there was virtually no additional cooking or cleaning – except for the crock pot itself.  If you are feeding more or have a larger crock pot – double up the recipe.  I bet it freezes really well.

Image

Image

Easy & Spicy Crock Pot Chicken & Chorizo Tacos – Vegan or Not!

INGREDIENTS

8 oz faux chicken strips (or real chicken strips)

1 10 oz tube of soyrizo (or chorizo)

1/2 red onion – sliced thin

3 mini sweet peppers (or 1/2 bell pepper) – sliced thin

1 jalapeno – seeded & diced (optional)

Juice of 1 lime

1 1/2 TBS Taco seasoning

2 cups stock

1/2 cup Italian salad dressing

Tortillas

Garnish: cilantro, avocado, lime wedges, queso fresco (for non-vegans) and/or Spicy Grilled Corn & Black Bean Salsa.

Image

Image

Image

Image

DIRECTIONS

Cut up the veggies (onion, peppers & jalapeno).  Put them on the bottom of the crock pot (or in a pan stove top).

Image

Add the chicken & chorizo (or vegan versions).  Add the lime juice, taco seasoning, stock & Italian dressing.  This filled my crock pot perfectly to the top.  You might need less stock.

Image

Image

My little crock pot has no settings – so – I just left in on for 3 hours.  If yours has settings – set it at high – ESPECIALLY if you are using real meat.

If you are doing this stove top, I’d bring it to a boil & then simmer it for 2-3 hours (or less – if using vegan meats).  If using real meat – be VERY sure your chicken is cooked through.

The result should be pretty soupy still so use a slotted spoon to serve the mixture onto warmed corn tortillas.  Garnish as you will.

Enjoy!!!

Image

Image

Image

Image

Hominy & Chorizo (Soyrizo) Casserole with Black Beans & Roasted Jalapenos

2 Comments

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

First of all – these photos are really lame & do not do this dish justice.  Part of the problem is that  it falls apart on your plate when you serve it & just looks messy.  The other part of the problem is that, so often, I am posting my daily meals on here & sometimes, like last night, I am hungry & impatient & not in the mood to walk around my house with a plate of cooling food looking for nice light to shoot it in.  I also have a limited number of dishes to present food on & limited places with proper lighting – especially at night – and I am finding that my images are starting to all look alike.

Anyway – this doesn’t look very pretty but let me assure you – it is delicious & really easy.  I made a hominy mac & cheese on Cinco de Mayo & it was a HUGE hit.  I am waiting to post the recipe until I make it again in a more manageable quantity.  My May 5th recipe feeds about 40.  I will include that recipe, too, when the time comes.

This dish was born, like so many of my recipes, of things I already had around.  I had tomatoes & jalapenos that needed using.  I had left over black beans from the May 5th party.  I had several cans of hominy around & I had some Soyrizo (vegetarian chorizo).  And – as always – I had tons of cheese.  I also had leftover crema (Mexican sour cream) and milk from things I’d made last weekend.

The beans I used in this were already heavily seasoned but you could just use canned black beans if you have no prepared beans around or hanging out in the freezer.

First – you might ask – “WTF is hominy?”  Here is one explanation:

Hominy refers to corn kernels without their germ and their hull, or bran. The germ and hull might be removed by soaking the corn in a special type of solution or by crushing the kernels and then sifting them out. It can be served whole or ground, and as a cereal or as a vegetable. The ground kernels can also be pressed into patties and fried. This dish is especially popular in the southern United States.

How It’s Made

To make hominy, the corn can be soaked in an alkali solution, such as weak lye. This type is sometimes called lye hominy. When the germ and hull are removed mechanically by crushing and sifting, the variety is often referred to as “pearl.” Removing the germ prevents the corn kernels from sprouting while they are being stored.

Other Names and Variations

There are many other names for the variations of hominy. It might be called yellow or white, depending on whether it was made with white corn or yellow corn. It’s often called samp when it’s coarsely ground, and when ground into small grains, it’s often called grits, hominy grits, or little hominy. In some places, when the kernels are whole, it is called posole.

_________________________________________________________________________________________

Hominy has intrigued me from the shelves of my grocery store for years.  It looks like comfort food & it is inexpensive.  Still – it wasn’t until my Hominy Mac & Cheese invention that I ever tried using it.  The mac & cheese was so crazy popular that it has built up my confidence that the earthy corn flavor is something lots of folks respond well to.  It tastes kind of like a corn tortilla.  It has the texture of maybe a grittier garbanzo bean. In recipes, it provides flavor & texture & all the comfort of pasta – without being pasta.   I think it is gluten free & nearly fat free & only has about 119 calories in a cup.  It is a carb but it is also high in fiber. Ground up hominy is another of my favorite things – grits!  I really am kind of crazy for hominy & I hope you will give one of my hominy recipes a try!  Also – I added up the approximate calorie count of this entire casserole using Soyrizo (which could feed 6-8 pretty easily) and it came to about 3200 calories.  That is 400-550 calories a serving.  Even with ALL that cheese!!!   It would be higher with chorizo, though.  But still – that is pretty low for a meal that feels so rich.

 

Image

 

5-10-13 (21)

Image

PRINT THIS RECIPE

Hominy & Chorizo (Soyrizo) Casserole with Black Beans & Roasted Jalapenos

INGREDIENTS

2 29oz cans hominy (white or yellow or a combo) – drained

3 tomatoes – diced

10 jalapeno peppers (or less if spice bothers you)

4 garlic cloves – minced

1 onion – diced

2 cups black beans – canned or prepared like THIS

1/4 cup sour cream

1 cup milk

4-5 cups of grated cheese

1 12oz package of soyrizo or similar quantity of chorizo

1 cup cilantro – chopped

2 TBS olive oil

IF YOU ARE USING PLAIN CANNED BEANS also add:

2 tsp cumin

1 tsp chili powder

1 tsp salt

Extra cheese, diced tomato & cilantro as garnish

ImageImage

DIRECTIONS

If you are using chorizo – fry it up in a pan until it is cooked through.  Try to drain the extra grease & set it aside.  If using soyrizo – no extra step required.

Pre-heat the oven to 350 degrees.

On your stove top, char the outside of the jalapenos until they blacken.  You can do this directly on the burners or by broiling in the oven.  Once blackened, seal them in Tupperware or wrap them in foil for about 15 minutes.  This will sweat the skin off.  Then, under cool running water, roll the blackened skin away & squeeze off the tops & remove the seeds.  Then – chop the jalapenos finely.

ImageImageImageImage

Heat the oil in a large saute pan.  Add the diced onion & minced garlic & saute a minute or two – or until the onion is soft.  Add the tomatoes, jalapenos & soyrizo (or chorizo).  Add the beans (and cumin & chili powder & salt, if using).  Stir.  Remove from heat.

ImageImageImage

In a large bowl, mix the hominy with the soyrizo/chorizo & bean mix & the milk, sour cream, cilantro and about 2/3 of the cheese.

ImageImageImage

Grease a large casserole pan or other baking pan & pour the hominy mix in.  Top with the remaining cheese.

ImageImage

Bake for about 30 minutes then increase the temperature to 450 & bake about 20 minutes longer or until the cheese on top is very melted & beginning to turn golden.

Let it rest about 15 minutes before serving.  Garnish with extra cheese and cilantro or chopped tomatoes & jalapeno.

PRINT THIS RECIPE

Image

Image