Tag Archive for Cumin

Traditional Chili

I have been making this variation one of my aunt’s traditional chili recipes for years. It is always a big hit for family and friends and very easy to make. I have never made it with 9 lbs. of beef before, but I have also never made chili for a huge crowd before. I would make it again using this much meat even if I had less people because I could easily freeze half of it to get us through the winter! It’s an easy recipe to cut in half if you want to. You can also change up the amounts of your spices, add more beans, less onion….the opportunities are endless! If it wasn’t gone so quickly, I would have taken a better picture of it in a bowl all dressed up with cheese and sour cream! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 2 1/2 -3 hours


9 lbs. ground beef

3 onions, diced

6 T. olive oil

6 garlic cloves, minced

4 cans green chiles

3 10 oz. cans beef consommé

4 cans Rotel Chili Fixin’s

4 4oz. cans tomato paste

1 T. oregano

2 T. cumin

6 T. chili powder

3 cans kidney beans (1 drained, 2 undrained)

Garnishes (optional):

Shredded cheddar cheese

Sour cream

Fritos (although the kids will say this is not an optional ingredient)

Special Equipment and Other Items Needed:

Large Pot

Preparing Traditional Chili:

In a large pot, saute onion and garlic until softened, about 6-8 minutes. Add meat and cook until done. Drain.  Return mixture to pot. Add chiles, consommé, Rotel Chili Fixin’s, tomato paste, oregano, cumin and chili powder. Bring to a boil over high heat, stirring occasionally. Cover and simmer for 2 hours. Add beans. Simmer for another 30 minutes. Serve hot. Top with cheddar cheese, sour cream, and Fritos, if desired. 


Important Tips:

The key to a good chili is to never rush it. The longer the flavors have to blend together, the better it will be! 


You can easily substitute ground turkey or chicken for the ground beef in this recipe. You just might need to add a little spice! 

Got Leftovers?:

As with all chili, this will keep for months in the freezer as long as you double bag it! 

White Bean Chicken Chili

Happy New Year!!! It’s hard to believe that 2016 is already upon us. We know that we were a bit off the grid in 2015, but one of our resolutions is to get back in the kitchen and bring you more fantastic recipes and cooking tips. It’s not that we haven’t been cooking, we have just too busy to blog about it!! Anyway, here is the first recipe of the New Year: White Bean Chicken Chili! I had a few people over on New Year’s Day and made three different types of chili…a) Traditional Chili b) White Bean Chicken Chili 3) Vegetarian Chili. They were all great, but the overall consensus was that this was the favorite because it was so different and not too spicy.  Don’t worry, the others will be posted in the days ahead!!! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 3-4 hours


6 lbs. chicken, poached and shredded

4 jalapeño peppers, seeded and diced

2 onions, finely chopped

2-4 oz. cans green chiles

6-15 oz. cans small white beans, rinsed, drained, & divided

12 cups chicken broth, divided

4 T. olive oil

1 T. dried oregano

1 T. cumin

Garnishes, if desired:

Shredded Cheddar Cheese


Sour Cream

Special Equipment and Other Items Needed:

Large pot

Crock pot

Immersion Blender

Preparing White Bean Chicken Chili:

In a large skillet over medium heat, sauté jalapeños and onions in oil for 3-4 minutes or until they start to soften. Add shredded chicken, oregano, cumin and chiles. Mix well. Set aside. In a medium bowl, add three cans of beans and 4 cups of broth. Using an immersion blender, mix well.  Add to chicken mixture and stir. Transfer to crock pot. Add remaining beans and broth. Put on low for 3-4 hours. Serve hot with shredded cheddar cheese, sour cream and cilantro, if desired. 

White Bean Chicken Chili

Important Tips:

You can easily make the entire dish the day before and then just pour it into a crock pot  about 4 hours before you want to serve it. If you do this, put the crock pot on high instead of low since you are starting out with the ingredients being cold instead of at room temperature or warm.  

Meal Ideas:

I had made a bunch of traditional cornbread to serve with all of the chili. I had so much that I decided to turn some of it into jalapeño cheddar cornbread to go with the white bean chicken chili. It was a pretty great pairing if I do say so myself. 

Got Leftovers?:

Any leftovers can easily be frozen into individual sized portions with resealable freezer safe bags. 

Roasted Chicken with Coriander, Cumin, and Cardamom

beer can chicken with different spice rub

OK, so Denise and I set our one menu two ways and said we were both going to do roasted chicken. Well, I decided that roasting on the grill would be ok too. Instead of a more standard spice rub, I thought I’d try mixing different spices together and roast it using a beer can chicken rack (since I don’t buy beer in cans). It turned out extremely moist and everyone loved the savory and almost sweet blend of different spices. It was definitely different without any type of pepper.

In the future, I think I might just call this Roasted C-cubed Chicken.

Level of Difficulty: Easy
Time Required: Prep Time – 5min; Grill pre-heat – 10min Cook Time – 1 1/2 hour


1 young chicken about 4-4 1/2 lbs

2T coriander

2T cumin

2T cardamom

2T salt, plus 1t salt separate

6oz beer, a nice hoppy ale will be perfect

Special Equipment and Other Items Needed:

I used a beer can roaster, but you can just use an actual beer can. There just are not that many good hoppy ales sold in cans these days.

How to make Roasted Chicken with Coriander, Cumin and Cardamom:

Start your grill on high heat to get nice and warm.

Mix all the spices together in a small bowl (before you start touching chicken). Remove any ‘innards’ from the chicken cavity and rinse it with some water. Pat it dry with a paper towel. Generously rub the outside of the chicken with the spices. Use the extra teaspoon or so of salt to season the inside of the chicken.

Pour 1/2 of a bottle of beer into the beer can chicken stand. Place the inside of the chicken over the beer holder with the legs facing down (like the chicken is running around with its head cut off).

Turn your gas grill down to medium heat or setup for indirect heat on your grill. Set the roasting pan on the grill, close the lid and walk away. You should check on it every 10-15 minutes to make sure you don’t have any flare ups and turn the pan half-way every 20 minutes or so for even cooking. My bird took 1 1/2 hours to be done (I cook mine to about 160 degrees when testing in the thigh). When done, remove and let rest for about 10 minutes.

Separate the pieces and serve! Yummmmm

beer can chicken with different spice rub

Important Tips:

Don’t forget to season the inside of the chicken before roasting.


Because of the savory/sweet flavor profile, I think this would have been even better if I had drizzled a little honey on it just a few minutes before removing from the grill.

Meal Ideas:

I served this with a fresh kale, apple and feta salad and my version of a cross between a Potato Galette and Potatoes Anna.

Got Leftovers?:

Extra roasted chicken can be used for anything! We just ate it cold the next day for lunch.

…and so it begins. Roasted chicken on the grill? Nice one. This is something that I would do on the weekends, since it takes a little more hands on time than mine. -Denise

I threw you a softball on the C-cubed chicken name and you didn’t slam me for being a math nerd!?!? Are you getting soft in your old age? ~Melissa

C-Cubed? You’ve got to be kidding me. Do you really think I even got that? My math days were over in 11th grade. Thanks for calling me out on that one. That’s just awesome! -Denise

Oops. Sorry about that. ~Melissa