Orginal Wasatch Mountain Chili

A few years ago, I had a recipe published in Better Homes and Gardens. I won $200 in a "quick dinner" contest they had. After that my son, Neal, suggested I start a cooking blog and that was the beginning of this project. Here is my latest version of the original recipe I submitted--BHG changed the recipe slightly when they published it. I think you will like its current form. By the way, it is still a quick dinner and relies heavily on pantry items so is an easy go to meal.

Original Wasatch Mountain Chili
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon rubbed sage
1 teaspoon chicken stock paste
1 15 ounce can white beans
1 15 ounce can white hominy
1 15 ounce can garbanzo beans
1 4 ounce can diced green chilies
1/3 cup frozen corn kernels
3 tablespoons lime juice
1 to 1 1/2 pounds pork tenderloin or chicken breast, previously grilled
3 scallions or green onions, chopped
4 ounces Jack or cheddar cheese, grated
1 ripe avocado, diced
cilantro leaves
lime wedges
salsa
sour cream
Heat a large pan over medium high heat. Add oil to pan, then onions and garlic. Cook, stirring occasionally until onions are just beginning to brown. Add cumin, coriander and sage. Cook and stir for 1 minute. Stir in chicken stock paste, all the canned veggies with their liquid, corn and the lime juice. Dice meat into 1/2 inch chunks and add it to the chili. Taste to adjust seasonings. Simmer until heated through. Garnish with green onion and cheese. Pass avocado, cilantro, lime wedges, salsa and sour cream.

Hints: Purchase precooked chicken breast strips or use left over grilled pork loin. Grilling extra pork or chicken and freezing it gives you a jump start when cooking this meal in a hurry but, cooking it specifically for this chili is what I usually do. I buy chicken stock paste instead of canned chicken broth or chicken bullion because I think it tastes superior. It is available in most grocery stores and you store it in the fridge. Add water if the chili gets too thick. Toasting the frozen corn is a nice touch--do it in a dry skillet and heat without stirring until the corn "pops" (it will jump a bit in the pan). Here is another quick chili recipe you may like.

I have certainly enjoyed the process of blogging and am very glad that Neal suggested it. I love good food and sharing it with friends enhances the experience. My hope is that this blog helps you share a love of good food with those you care about and sparks your creativity in edible artistry.