Chili Chicken and Pasta

Ingredients
6 oz. dried Angel hair pasta
3 fresh ears of sweet corn
1/4 cup olive or cooking oil
4 small skinless boneless chicken breast halves
1-1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
2 medium tomatoes, sliced
3 Tbsp. lime or lemon juice
Lime halves and Snipped Fresh Parsley (optional)

Directions
Cook pasta and corn in lightly salted boiling water according to pasta package directions. Drain in colander and rinse with cold water until cool. Meanwhile, sprinkle chicken with 1 teaspoon chili powder, the salt and pepper. In a large skillet cook chicken in 1 tablespoon hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. In a screw top jar combine remaining oil, chili powder and the lime juice; shake to combine. Cut corn from cob. Divide chicken, corn, tomatoes and pasta on four dinner plates. Drizzle with dressing and sprinkle lightly with salt and pepper. Serve with lime and parsley. Makes: 4 servings

Bourbon Chicken

Ingredients
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
2 ounces soy sauce
2 tablespoons dried minced onion
3/4 cup dark brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
hot sauce to taste

Directions
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon, hot sauce and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.  Preheat oven to 325 degrees F (165 degrees C).  Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear. 

Chili Chicken Wings

Ingredients
1 1/2 cups rice or cider vinegar
1 cup sugar
3/4 cup ketchup
6 tablespoons Chinese plum sauce
1 tablespoon hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons (or to taste) finely chopped fresh red, jalapeno or serrano chili, with seeds
3 tablespoons finely minced fresh ginger
1 teaspoon salt, or to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water 30 chicken wings (tips removed), rinsed and patted dry
2 tablespoons chopped cilantro, for garnish

Directions
Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low  and simmer, stirring constantly to blend the flavors, about 5 minutes.  Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.

Preheat the oven to 350 F. Using a sharp knife, separate the chicken wings at the joint. Set  aside. Place the chicken wings in a large bowl and toss well with 1 1/2 cups  of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking  sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or  twice with additional sauce. Place the wings on a platter, sprinkle with  cilantro and serve.

Chipotle Corn Dip

Ingredients
2 tablespoons butter
1/4 cup finely chopped red onion
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 cup diced fresh tomato
2 cups frozen corn kernels, defrosted
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

Directions
Melt the butter in a medium-size skillet over medium-high  heat, and cook the onion, garlic, cumin and chile powder, stirring, until you  can smell the spices and the onion begins to soften, 2 to 3 minutes. Add the tomato and corn, and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool. Stir in the sour cream, mayonnaise and cheese. Cover and refrigerate for at least 4 hours orovernight to let the flavors  develop. Remove from the refrigerator, garnish with the cilantro and  serve. 

Cincinnati Chili

Ingredients
2 teaspoon table salt or more to taste
1 1/2 lbs ground beef chuck
2 tablespoon vegetable oil
2 med onions -- chopped fine (about 2 cups)
2 med cloves  garlic -- minced or pressed through a garlic press  
(about 2 teaspoons)
2 tablespoon chili powder
2  teaspoon dried oregano
2 teaspoon cocoa
1 1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cup low-sodium chicken broth
2 cup water
2 tablespooncider vinegar
2 teaspoon dark brown sugar
2 cup tomato sauce
hot sauce
Accompaniments
1 lbs spaghetti -- cooked, drained, and tossed with 2 tablespoons of  
unsalted butter
12 ounce sharp cheddar cheese -- shredded
1 can red kidney beans (15-ounce) -- drained, rinsed, and warmed
1 med white onion -- chopped fine (about 1 cup)

Directions
FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.

Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.

Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.) 

Beef Burrito Soup

Ingredients
1 large green bell pepper diced into 3/4" pieces
1 med jalapeno pepper finely diced.
2 med white onions diced into 3/4" pieces
1 large baking potato cut into 3/4" pieces
3 carrots sliced
1 can yellow sweet corn (drained)
1 cup white rice, uncooked
2 cans  beef bouillon concentrate
1 lb lean ground beef
2-3 celery stocks
2-3 fresh garlic cloves or 1 tbsp garlic flakes
1 pkg taco seasoning
Blair's Death hot sauce, salt, pepper to taste
2 large flour tortillas

Directions
Saute peppers, onions, potatoes, carrots and celery in a large soup pot coated with Olive Oil until onion is translucent.  Add ground beef and cook over high heat until beef is fully cooked (not Browned), Cover with water and add 4 cups more water, add beef Bouillon, and bring to a boil. Add rice, corn, garlic, and taco seasoning.  Simmer over lowest heat until rice is cooked (approximately 20-30 min).  Serve in large soup bowls with cut (1 A1/2" square pieces) flour tortillas.  Garnish with cheddar cheese and sour cream.  Add Blair's Death hot sauce, salt & pepper to taste. This is a hearty stew like soup.  Great as a meal or as a starter.