Kickin Coyote Chili Recipes

SLOW COOKER KICKIN' KETO CHILI

Steps:

• Heat slow cooker on low setting.
• In a large skillet over medium-high heat, add ground beef, half of the onions, half of the garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
• Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
• Stir until all ingredients are well combined. Cook on low 6-8 hours.

KICKIN' CHILI

Steps:

• In a large, heavy pan brown meat well.
• Add garlic, celery, and onions and sauté for 10 minutes.
• Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
• Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
• Stir often to prevent sticking.

KICKIN' SKILLET CHILI

Steps:

• Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

COYOTE'S PICKLE CHILI

Steps:

• In a large pot, start to cook the chili beans or start warming them if precooked. Meanwhile, in a large skillet saute the onion and minced garlic until onion is slightly transparent, then add the ground beef or steak, brown until half cooked, add to the beans.
• Add the tomatoes, pickle juice, and just enough water to come barely over the top of chili. Simmer until water is almost boiled off, stirring occasionally. Chili is done when it is nice and thick and a wooden spoon will almost stand up in it. Garnish with coarsely grated sharp cheddar cheese and onion pieces.

KICKIN' COYOTE CHILI

Steps:

• Heat the oil in a 4 quart saucepot over medium heat. Add the onion, celery and pepper and cook until tender. Stir in the flour and cumin and cook for 2 minutes. Add the broth. Cook and stir until the mixture boils.
• Add the beans, salsa and chicken. Heat to a boil. Reduce the heat to low. Cook for 20 minutes.
• Garnish with the cheese and avocado.

KICKIN CHILI

Steps:

• Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes.
• Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil.
• Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
• Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 hour longer.
• Serve with the cheese, green onions, and cilantro alongside as garnish.

CREAMY CILANTRO CHICKEN WITH A KICK

Steps:

• In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
• Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
• Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
• Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
• Place chicken onto a serving plate, and pour the sauce over it to serve.