Cast-Iron Skillet Chipotle Chili

Cast-Iron Chipotle Chili  We could go around in circles discussing whether or not ‘real chili’ has beans in it or not. But I’m simply going to shut down that discussion because I’ve never known chili to ‘not have’ beans in it until I saw something about it on a cooking show, and all the Texans were giving the rest of us ‘bean in our chili’ eaters the “thumbs down”. And that’s ok…we forgive them!
In my book chili is an all year around meal because you can dress it up or dress it down according to the season. In the Spring, maybe you want a chili chock-full of full of fresh vegetables, and in the Summer maybe you desire something like a white chicken chili in a light broth. But it is indeed, undisputed that when the breeze begins to roll in from the hills and those leaves begin to burst into shades of burnt orange, cranberry and coffee — I want all the beef and canned tomato goodness with a kiss of peppery heat that one can stand, to fill my bowl to the brim. And this recipe gives you nothing less than that.Cast-Iron Chipotle Chili : The Salted Table
This recipe is also great for the adventurer within, so maybe you want to have a campfire in the backyard and invite a few friends or hang with the kids, maybe there’s a camping trip in your near future? This is the chili you’re gonna want for those “chili” nights in the wilderness.

You may be wondering why this chili isn’t smothered in avocado, sour cream, cheese and onions. If you are a lover of toppings then feel free because this chili may need to be cooled down if you’re sensitive to heat but I tend to be a purest if something’s made well and this chili is pretty darn perfect! So grab a warm blanket and eat a bowl…or two for me.The Salted Table Food Blog, The Salted Table, Nashville TN, Nashville Food Bloggers, Chefs, Personal Chef, Food Photography, Food Styling

Cast-Iron Skillet Chipotle Chili

1 lb 80/20 ground beef
3 Tablespoons Chipotle Chilies in Adobo (diced)
2 14.5 oz cans Red Beans
2 14.5 oz cans diced tomatoes
3 Heavy Tablespoons Chili Powder
2 Tablespoons Ground Cumin
1 teaspoon granulated garlic
1 Tablespoon Kosher Salt (to taste)

1. Place your cast-iron over medium-high heat. Add your ground beef and crumble with a wooden spoon. Stir occasionally, breaking down the chunks of beef until meat is fully browned/cooked. Allow the liquid from your beef to reduce by half then, add your chipotle chiles, chili powder, ground cumin, granulated garlic, and salt. Stir until spice are incorporated into the beef but be careful not to burn, you may need to turn down your heat.

2. Drain excess liquid from your beans and add them to the beef along with your tomatoes. While occasionally stirring, you’re going to allow this to cook for about 20-30 minutes until the liquid begins to thicken and you have a hearty looking chili. Then you can taste to see if you need to add anymore seasoning.Cast-Iron Skillet Chipotle Chili, Quick Chili Recipes, Cooking, Dinner, Camping Food, Autumn Chili, Autumn Foods, Nashville TN, Food Photography


Using dry beans: If you opt to use dry beans, simply soak them in luke warm water the night before you prepare the chili, this will cut down you’re cooking time though the beans will still need to be boiled off before allowing to cook in a cast-iron skillet.Cast-Iron Skillet Chipotle Chili



White Chicken Chili

White Chicken Chili by The Local Forkful I’ve been putting off writing this post for quite some time. And while I would like to pretend as though I’m ashamed. I’m not. This season has been keeping me awfully busy and that’s both good and bad, but mostly good. The extra money in our bank account from working so many hours has been quite nice but my body is starting to feel the consequences of cooking thirteen hour days and sleeping six-hour nights. It might sound like complaining but it’s not. I’m merely stating the facts.White Chicken Chili by The Local Forkful

This weather has been confusing me something awful and my allergies are pouting like a toddler wanting a nap. I often find myself wanting produce that’s not in season due to mother nature’s trickery. It was a freezing temperature day several Thursdays ago when I first made this soup. I remember because Saturday came and I was tapping out of the match from sheer exhaustion after eating a bowl or two a day. I guess I need to work on my re-purposed leftover skills. Chicken Chili tacos, anyone?Fresh Ground Cumin

Jenna and I enjoy two different kinds of soup. I like hearty soup and she enjoys broth-y soup so when I make it, I try to find a happy medium. And I typically make enough to be frozen or eaten on for a couple of days. Feel free to make this and any other recipe your own by changing the procedures. I realized that I was out of ground cumin and so I ground my own fresh and I think it made a world of difference. I encourage you to leave the vein and seed in your jalapeno if you desire a spicier soup. Use a different bean that you enjoy such as garbanzos or Lima beans. If you don’t desire to purchase chicken stock, then grab chicken bouillon cubes, you’ll need six cubes for 4 quarts of water. But by all means taste it to see if its to your liking. I believe that the sky’s the limit when it comes to soup and I’m encouraging you to soar my friend.White Chicken Chili by The Local Forkful

White Chicken Chili

1 lb of pulled chicken meat
4 quarts of chicken stock
1 medium onion diced
2 jalapeno de-veined and seeded (diced)
2 15 ounce cans of Cannellini beans
1 can black beans (drained and rinsed)
2 teaspoons fresh oregano minced or 1 teaspoon dried
1 1/2 tablespoons ground cumin
3 tablespoons of EVOO
1 tablespoon of butter
1 tablespoon kosher salt (to taste)
2 sprigs fresh cilantro (rinsed and chopped)


1. In a stock pot saute your onions in the olive oil and butter over medium heat stirring continuously until transparent but not browned for 8 minutes or so. Add jalapeno, oregano and cumin, saute for another 3 minutes.
2. Add your chicken stock and allow the soup to come up to a simmer but not boiling. Then add your beans and chicken. Turn your soup to medium low heat and allow all ingredients to heat through. And then add your rinsed and chopped cilantro in last. Stir with wooden spoon until all ingredients are combined. Enjoy.

Serving Suggestions: jalapeno cheddar cornbread, hot water cornbread or crackersWhite Chicken Chili by The Local Forkful