FILET MIGNON SLIDERS RECIPES

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HOT CHICKEN CHILI RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Hot Chicken Chili Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup vegetable oil
3 tablespoons cayenne pepper 
2 tablespoons brown sugar 
1 teaspoon paprika 
1 teaspoon garlic powder 
2 teaspoons kosher salt 
2 carrots, diced
1 yellow onion, diced 
2 pounds ground chicken 
Two 15.5-ounce cans cannellini beans, rinsed and drained 
One 14-ounce can diced tomatoes 
2 teaspoons hot sauce 
1 cup chicken stock 
1 cup sour cream 
1/4 cup chopped pickles, for garnish 

Steps:

  • Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
  • Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
  • Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

HOT CHICKEN CHILI RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Hot Chicken Chili Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup vegetable oil
3 tablespoons cayenne pepper 
2 tablespoons brown sugar 
1 teaspoon paprika 
1 teaspoon garlic powder 
2 teaspoons kosher salt 
2 carrots, diced
1 yellow onion, diced 
2 pounds ground chicken 
Two 15.5-ounce cans cannellini beans, rinsed and drained 
One 14-ounce can diced tomatoes 
2 teaspoons hot sauce 
1 cup chicken stock 
1 cup sour cream 
1/4 cup chopped pickles, for garnish 

Steps:

  • Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
  • Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
  • Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

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