Post by Ken on Mar 8, 2022 9:51:13 GMT -6
On Sunday I whipped this up based on some other recipes I had made in the past. It was cool and windy and beginning to snow so it sounded good.
I dry roasted 3-4 garlic cloves on a small cast iron while I had somewhere between 1 and 1.25 pounds of ground chicken browning in a pot with about a half of a chopped onion. When the chicken was fully cooked, I took the roasted garlic and smashed it up and threw it in there along with a small can of green chiles, a can of white beans (northern white, I think) and then small amounts of cumin, black pepper, red pepper flakes, red chili powder and in my haste... a small amount of some Taco Bell taco seasoning I had in the cabinet. Then a splash of chicken stock. One recipe I saw called for A LOT of stock which basically turned it into a soup so I went with less. Then while it was coming to a boil I saw some leftover grits in the fridge and rubbed my chin a little bit. If you can put masa harina in chili (which I have) then you can put grits in there too. So I spooned out some grits and threw those in there too. Let it simmer for 20 minutes and then I put some in a bowl and sprinkled it with pepper jack cheese and scooped it up with Frontera Grill Taqueria-style tortilla chips. I have a big container of it left. When I go to reheat it, if it's on the thick side I can thin it out with more stock. Delish.
I dry roasted 3-4 garlic cloves on a small cast iron while I had somewhere between 1 and 1.25 pounds of ground chicken browning in a pot with about a half of a chopped onion. When the chicken was fully cooked, I took the roasted garlic and smashed it up and threw it in there along with a small can of green chiles, a can of white beans (northern white, I think) and then small amounts of cumin, black pepper, red pepper flakes, red chili powder and in my haste... a small amount of some Taco Bell taco seasoning I had in the cabinet. Then a splash of chicken stock. One recipe I saw called for A LOT of stock which basically turned it into a soup so I went with less. Then while it was coming to a boil I saw some leftover grits in the fridge and rubbed my chin a little bit. If you can put masa harina in chili (which I have) then you can put grits in there too. So I spooned out some grits and threw those in there too. Let it simmer for 20 minutes and then I put some in a bowl and sprinkled it with pepper jack cheese and scooped it up with Frontera Grill Taqueria-style tortilla chips. I have a big container of it left. When I go to reheat it, if it's on the thick side I can thin it out with more stock. Delish.