Marys Chicken Chili Recipe 485

BLOODY MARY CHILI

Steps:

• For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips
• In a large pot over medium heat, add some olive oil and saute the celery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the chili powder, cumin and oregano.
• In a pitcher, mix up the Bloody Mary mix, vodka if using, Montreal steak seasoning, Tabasco and Worcestershire and add it to the pot. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add more Bloody Mary mix or water if needed during simmering.
• Serve with celery and carrot sticks, ranch dressing and tortilla chips.

MARY'S CHICKEN CHILI RECIPE - (4.8/5)

Steps:

• In large pot heat oil & butter. Add chicken pieces, onion and garlic. Cook on medium heat until chicken is no longer pink. Add remaining ingredients, except tortilla chips, cheese and sour cream. Simmer for 30 minutes stirring frequently. If desired, crush tortilla chips and place in bottom of bowl. Pour chili over and serve. Top with shredded cheese and a dollop of sour cream.

CRAZY MARY'S CHILI

Steps:

• Combine chili powder, salt and pepper in cup; set aside.
• Melt butter in large saucepan over medium heat.
• Add mushrooms, onion and celery and cook, stirring occasionally, until onion is transparent (about 10 minutes).
• Add ground beef and about 1/4 of chili powder mixture.
• Cook, breaking up meat with fork, until browned.
• Stir in remaining chili powder mixture, tomatoes, water, sugar, and Worcestershire sauce.
• Cover partially and simmer 15 minutes.
• Add beans and simmer 10 more minutes.
• Ladle chili into broiler proof serving bowls.
• Sprinkle each serving with about 2 tbsp shredded Cheddar cheese.
• Broil until cheese melts.
• Top each with dollop of sour cream (optional).
• Serve immediately.

MARY'S CHICKEN AND BLACK BEAN CHILI

Steps:

• Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.
• Pour chicken broth over the vegetable mixture; season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.
• Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat; bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.

MARY'S CHICKEN AND BLACK BEAN CHILI

Steps:

• Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.
• Pour chicken broth over the vegetable mixture; season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.
• Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat; bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.

MARY'S CHICKEN

Steps:

• In 9x13 glass baking dish, mix with a whisk: onion soup mix, cranberry sauce, and catalina dressing.
• Place chicken in the mixture; then flip chicken, so that it is coated.
• Bake at 325 degrees for 45-60 minutes.