The Everything Restaurant Recipes Cookbook

(Tina Meador) #1

2 medium chopped onions
2 minced garlic cloves
6 cups diced cooked chicken
1 cup salsa
2 seeded and diced jalapeño peppers
2 diced chili peppers
1½ teaspoons oregano
2 teaspoons cumin
¼ teaspoon cayenne pepper
1 tablespoon vegetable oil
Salt, to taste


1. Soak beans in water overnight.
2. The next day, drain the beans. Add beans, chicken stock, and half the onions and garlic to a
large stock pot.
3. Simmer for 2 hours, until the beans soften, stirring frequently. Add the chicken and salsa.
4. In a skillet, sauté peppers, spices, and the remaining onions and garlic in oil for 3–4
minutes. Add to the chili pot along with salt and pepper.
5. Simmer for 1 more hour.

Steak'n Shake Chili


Steak'n Shake's chili has an almost cult following. Serve it with oyster crackers, shredded cheese,
sliced green onions, and sour cream.

INGREDIENTS | SERVES 4
2 tablespoons vegetable oil
½ small diced onion
1½ pounds ground beef
1 (10.5-ounce) can Campbell's French onion soup
½ teaspoon salt
1 tablespoon chili powder
2 teaspoons ground cumin

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