Ingredients
1 1/2 pounds boneless, skinless chicken thighs, chopped
1 (19-ounce) can whole tomatoes and green chilies, crushed
2 (28-ounce) cans black beans, (with liquid)
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (12-ounce) can beer, (or substitute chicken stock)
5 tablespoons olive oil
1 large red bell pepper, seeded and diced
1 medium sweet onion, chopped
1/3 cup pitted ripe olives, sliced
1 cup baby corn (optional)
3 cloves garlic, minced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
2 teaspoons minced cilantro leaves (optional)
1/2 cup shredded cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black ground pepper

Methods
1. In Dutch oven, heat 3 tablespoons olive oil. Add chicken and sauté until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry.
2. Heat remaining oil and sauté onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes.
3. Add beans, corn and olives. Simmer 15 minutes longer.
4. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.

1 tblsp Oil
2 lb Chicken breasts boneless – or Pork Shoulder Roast
2 Onions
2 tsp Minced garlic
1 tsp Oregano
1 tsp Cumin powder
2 tsp Ground red chili
1 tblsp Red chili flakes
1 Tomato
1 can Tomatillos
4 lb Green chilies
4 cup Wyler’s chicken bullion
3 tblsp Cornstarch

Instructions:

Preferably use fresh roasted, peeled, and seeded New Mexican green chilies. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chilies may be
substituted, in that order of desirability. Dried chilies are the next best thing to fresh. Frozen new Mexican chilies under the brand name “Bueno” are available in some parts of the country and are good quality. Canned chilies are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried. Dried green chilies, and a large assortment of other dried chilies, Cut chicken breasts into 1/2″ cubes. Slice onions lengthwise. Chop chilies, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat.

It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic
to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilies, and chicken broth. Bring to a boil and simmer for 3 – 4 hours. Add water as necessary to maintain the desired consistency. Add 3 – 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.

1(3 lb) chicken
1 1/2 qt water
1/2 lb beef suet
1/4 c finely chopped celery
7 c peeled, chopper tomatoes
2 t sugar
5 lbs ctr cut pork chops , thin
4 lbs flank steak
3 medium onions, cut in 1/2 inch pieces
3 green peppers, cut in 3/8 inch pieces
1 lb jack cheese, shredded
6 long green chilies
1 t oregano
1 T ground cumin
1/2 t MSG
1 T pepper
4 t salt
5 T chili powder
1 t cilantro
1 t thyme
1 c beer
2 cloves garlic, finely chopped
juice of lime

Methods:

Cut chicken into pieces and combine with water in large saucepan.Simmer 2 hours then strain off broth.In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours.Boil chilies 15 min until tender, remove seeds and cut in 1/4 in squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chilies, beer mixture and garlic to chicken broth.

Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.

Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.

3 (15-ounce) cans white beans, drained and rinsed
6 cups chicken broth
2 medium chopped onions, divided use
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
2 (4-ounce) cans diced green chilies
2 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons crushed dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper

Methods:

1. Place beans, chicken broth and half the onions in a large pot; bring to a boil. Reduce heat and simmer.
2. Meanwhile, heat a large skillet over medium-high heat. Add oil, and when hot, but not smoking, add onions and sauté until tender. Stir in chicken and sauté for 5 minutes, stirring frequently, until thoroughly cooked. Add green chilies, garlic, cumin, oregano and red pepper flakes and stir until well combined. Transfer mixture to bean pot and season with salt and pepper. Return to a boil, reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock, if needed.
3. Serve warm, garnished with sour cream, cheddar cheese and salsa, if desired.

2 tablespoons olive oil
1 medium red onion, cut into 1/4-inch dice
4 cloves garlic, finely chopped
1 pound fresh ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried sage
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 (14.5-ounce) can tomato sauce
1 green bell pepper, seeded and cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/4-inch dice
1 yellow bell pepper, seeded and cut into 1/4-inch dice
1 1/4 cups loose-pack frozen corn
1/2 cup quartered black olives
1 jalapeño chili, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Methods:

1. Heat olive oil in a large, deep-sided skillet over medium-high heat. Add onion and sauté until tender. Add garlic and sauté for 1 more minute. Stir in chicken, using the edge of a spatula to break up any lumps. Cook until chicken is browned, about 5 minutes.
2. Sprinkle chicken with chili powder, cumin and sage. Add beans, tomatoes, tomato sauce, bell peppers, corn, olives and jalapeño. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Adjust seasonings if necessary and serve. Garnish with chopped fresh cilantro, sour cream and/or grated cheddar cheese, if desired.

1 (16-ounce) package dried black beans, picked over and rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 large red onion, finely chopped
1 bunch cilantro, finely chopped (leaves only)
2 fresh serrano chilies, stemmed and finely chopped
6 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
4 fresh boneless, skinless chicken breasts
1 cup low-salt chicken broth
1 teaspoon crushed dried oregano, crumbled
1 lime, cut into wedges

Methods:

1. Beans: Place beans in a heavy, large saucepan and cover with water by 3 inches. Bring to a boil, uncovered, over medium-high heat. Boil 2 minutes. Cover and turn off heat. Let beans soak 1 hour, then cook, covered, over low heat for 1 hour or until tender. Add tomatoes, tomato sauce, onion, cilantro, chilies, garlic, chili powder, cumin and salt. Bring to a boil over medium-high heat, stirring frequently, reduce heat to low, cover, and simmer 1 hour.

2. Chicken: Meanwhile, prepare chicken. Cut into bite-size pieces. In a medium skillet, heat broth over medium heat until it begins to simmer. Add chicken pieces and oregano. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink, 3 to 4 minutes*. Turn off heat and leave chicken in the broth.

3. Assemble: Thirty minutes before serving, add chicken with the broth to the chili. Simmer chili 30 minutes; serve hot with lime wedges.

How visitors found this page:

• black jack chicken recipe

12 ounces uncooked egg noodles
2 tablespoons butter
1/2 cup chopped onions
3 cans (10.5-ounce) cans cream of mushroom soup
1 (4-ounce) can chopped pimentos
2 small cans mild green chili peppers, chopped (Old El Paso brand works)
4 cups cooked chicken, chopped up into small pieces
Salt and pepper to taste
10 ounces shredded sharp cheddar cheese (I use more)

Methods:

1. Preheat oven to 350*F (175*C).
2. Cook noodles as directed on package, drain.
3. In a large skillet, cook and stir onion in butter until tender, stir in soup, pimento and chili pepper.
4. In greased 4 quart casserole, layer half the noodles and half the chicken, season with salt and pepper. Top with half the soup mixture and half the cheese, repeat layers.
5. Bake uncovered for 45 minutes or until cheese is browned on top and it is bubbling.

2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
4 boneless, skinless chicken breasts halves, cubed
1 medium onion, chopped
6 garlic cloves, finely minced
2 1/2 cups chicken broth
1 (7-ounce) can chopped green chilies
1 (15-ounce) can white beans, rinsed and drained
3 green onions, sliced for accompaniment
1/2 cup shredded Monterey jack cheese for accompaniment

Methods:

1. In small bowl combine cumin, oregano, cilantro and cayenne. Set aside.
2. Heat oil in a Dutch oven or large cooking pot over medium-high heat add chicken and saute until golden, stirring occasionally, about 5 minutes.
3. Add onion and garlic saute until onion has softened, about 3 minutes.
4. Add spice mixture and cook for 30 seconds, stirring constantly. Stir in chicken broth and green chilies. Simmer for 20 minutes.
5. Stir in beans and simmer for about 5 more minutes.
6. Ladle chili into bowls and top with cheese and green onions.

2 teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound fresh ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground sage
1 (14.5-ounce) can ready-cut tomatoes, undrained
2 (15-ounce) cans black beans, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Methods:

1. Heat oil in skillet or wide saucepan over medium-high heat. Add onion sauté until soft, about 5 minutes. Add garlic sauté 2 more minutes.
2. Add ground chicken and mix well, breaking up lumps. Cook until no longer pink, about 8 minutes.
3. Add chili powder, cumin and sage; mix well. Add tomatoes with juices mix well and reduce heat to a simmer. Add black beans, stir and simmer, covered, for 20 minutes.
4. Season with salt and pepper. Garnish with cheddar cheese, sour cream and green onions, if desired.