Friday, January 25, 2013

Big Bowl Chili Pie


I love chili and sorry Texans, I added beans. If you love a big bowl of red then go to my Chili Con Carne recipe without beans.

Big Goo does not like beans in his chili so let's just say, he's going to have to pick them out. Hey, a girls gotta cook what she loves and I love beans.

This is some good chili. I am still on my Superbowl food kick, and this has just made the list. It's not too spicy, it has a good balance of meat to juice ratio. I love it and hopefully you will love it also.

I roast all my vegetables in this dish from the garlic to the onion. This is the secret, because I am using all fresh vegetables it's important to bring out the flavors that only roasting can accomplish.

Don't forget to seed and skin the poblano and Anaheim chili peppers. 

I also add my spice blend in batches because I want to build the flavor profile. You can eat this chili with corn chips or crackers it's really up to you.

Sometimes I cook me a baked potato and top it with this chili and it is fantastic.

It is confirmed, this is a Superbowl must make and I guarantee that it will please your football fans as well.

Big Bowl Chili

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings 6-8


1 lb. chicken breast, diced 1/2"
1 lb. ground turkey
1 lb. Italian sausage, removed from casing
6 slices bacon, diced
32 oz. chicken broth
2 tbsp. extra virgin olive oil
Large can of pinto beans, drained, rinsed
Cheese, grated
Fritos corn chips
Green onions
Sour cream
Roasted Vegetables (recipe below)
Masa slurry (recipe below)
Spice Blend (recipe below)

Chili Spice Blend

2 tbsp. creole seasoning
2 tbsp. chili powder
1 tbsp. cumin
1 tbsp. Mexican oregano, dried, crushed
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. garlic powder

Masa Slurry

1/3 c. masa
1 c. water
Mix well and set aside


In a large pot over medium heat add 2 tablespoons of olive oil and then add bacon. Cook for about 5-8 minutes are until bacon is crisp, remove bacon from pan and set aside. Add ground turkey and Italian sausage to bacon grease, break meat up with a spoon and add 2 tablespoons of chili spice mixture and cook until browned. Once browned add 2 more tablespoons of chili spice mix. Add chicken breast and brown about 8 minutes.

Add all the roasted vegetables and mix well. Add about 32 oz. of chicken broth to cover mixture. Allow mixture to cook 30 minutes add remaining seasonings, pinto beans and masa slurry. Cook 30 more minutes, stirring occasionally. In a bowl top Fritos with cheese, sour cream and green onions, and bacon. 

Roasted Vegetables:

2 poblanos
2 anaheim
2 Thai chilies
1 red onion, sliced in half, peeled
1 white onion, sliced in half peeled
1 bell pepper
2 heads of garlic
1 tsp. salt
2 tbsp. extra virgin olive oil
2 Chipotle Peppers-do not roast.


Pre-heat broiler
Rinse peppers, in a large roasting pan add vegetables, toss in olive oil and sprinkle salt, roast until blackened. Peel and seed poblanos and anaheim. Add chipotle peppers and all roasted vegetable to a blender, puree and set aside.


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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