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| | From: sportstarr10 (Original Message) | Sent: 11/4/2008 3:37 PM |
CHILI's Restaurant CopyCat Ingredients - ¼ cup vegetable oil
- ½ cup diced onions
- 1 1/3 cups diced green bell pepper
- 2 tbsp diced seeded jalapeño pepper
- 3 tbsp fresh minced garlic
- 4 ½ cup water
- 8 tspn chicken base
- 2 tspn lime juice
- 2 tbsp sugar
- 3 tbsp cornstarch
- 3 tbsp ground cumin
- 2½ tbsp ground chili powder
- 4 tspn ground paprika
- 4 tspn dried basil
- 2 tspn freshly minced cilantro
- 1 ½ tspn ground red pepper
- ½ tspn ground oregano
- ½ cup crushed canned tomatillos (see note)
- 1 x 4 oz can diced green chilies, drained
- 2 x 15 oz cans navy beans or small white beans, drained
- 1 x 15 oz can dark red kidney beans, drained
- 3 lb diced cooked chicken breast
- shredded cheese and sour cream, for garnish, optional
- tortilla chips
Preparation & Cooking Instructions - In 5-quart or larger pot, heat oil over medium heat.
- Add onions and sauté along with bell pepper, jalapeño and garlic.
- Cook until vegetables are tender.
- In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
- Add tomatillos and diced green chilies to pot; bring to boil.
- Add beans and chicken; simmer 10 minutes.
- Serve topped with cheese and sour cream if desired, with tortilla chips on the side.
~Ingredients - ¼ cup vegetable oil
- ½ cup diced onions
- 1 1/3 cups diced green bell pepper
- 2 tbsp diced seeded jalapeño pepper
- 3 tbsp fresh minced garlic
- 4 ½ cup water
- 8 tspn chicken base
- 2 tspn lime juice
- 2 tbsp sugar
- 3 tbsp cornstarch
- 3 tbsp ground cumin
- 2½ tbsp ground chili powder
- 4 tspn ground paprika
- 4 tspn dried basil
- 2 tspn freshly minced cilantro
- 1 ½ tspn ground red pepper
- ½ tspn ground oregano
- ½ cup crushed canned tomatillos (see note)
- 1 x 4 oz can diced green chilies, drained
- 2 x 15 oz cans navy beans or small white beans, drained
- 1 x 15 oz can dark red kidney beans, drained
- 3 lb diced cooked chicken breast
- shredded cheese and sour cream, for garnish, optional
- tortilla chips
Preparation & Cooking Instructions - In 5-quart or larger pot, heat oil over medium heat.
- Add onions and sauté along with bell pepper, jalapeño and garlic.
- Cook until vegetables are tender.
- In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
- Add tomatillos and diced green chilies to pot; bring to boil.
- Add beans and chicken; simmer 10 minutes.
- Serve topped with cheese and sour cream if desired, with tortilla chips on the side.
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