Recipe’s from Today’s Show: Chicken Chili Menu
TODAY on MHTV: I’d always been a chili purist (all beef, no beans) and was never satisfied with substitutions- that is, until I challenged myself with chicken. My beef-chili only hubby deemed this his “new favorite”– Try my chicken chili that’s got all the heart, soul and flavor of the original. For dinner tonight, top it with crunchy, sweet corn muffin croutons. For tomorrow, turn chili leftovers into chicken chili nachos. More from the show.
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Watch “Mad Hungry with Lucinda Scala Quinn” weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel.
Tags: chicken, chicken chili, chilli toppings, corn bread, corn muffin croutons, corn muffins, croutons, leftovers, nachos
Categorised in: Recipes
Categorised in: Recipes
Where are the rest of the recipes from this show? I wanted the recipes for the Baked Chicken Wings and the Jamaican Hot Sauce. The date is Sept 30, 2010.
Not sure which show you mean, but I think you’re referring to the ‘Cooking with Hot Sauce’ episode which aired on 9/21. Here is the link for those recipes which include chicken wings and Jamaican hot sauce:
The recipes from all past shows can be found in the Show Archive:
You can also find them right here on the MH blog; simply click on the Recipes tab located on the left and you can scroll through the posts that contain recipes.
Let me know if you have any other questions!
Sam, MH Digital Food Editor
This looks wonderful! Since I’m from southern Indiana, I can’t say that I have ever experienced what is considered to be a “pure” bowl of chili. It is tough to find chili around here that isn’t made with ground beef, loads of kidney beans and a bunch of spaghetti thrown in! What cut of beef would you recommend for classic chili?
I am having a bit of trouble making the pork chops with apples and onions. The dish itself is AWESOME but it smokes terribly when I’m browning the pork chops. It results in coating my kitchen floor in a dangerously slippery glaze that makes mopping after dinner a necessity. I’ve tried lowering the heat as well as tenting the pan with foil (which did help some). My cast iron skillet is old but is well seasoned. Any suggestions would be greatly appreciated!
For “classic chili” I’d suggest using beef chuck meat. You can find it in grocery stores labeled “Beef Chuck for Stew”- I’d suggest cutting most of the pieces in half before searing but otherwise, they’re good to go.
As for the pork chop sitch, a well-seasoned and old cast iron pan needs very little oil. I’d suggest turning using less oil and turning down the heat a bit. There’s going to be a little splattering, but nothing that should be mop-worthy.
Hope this helps (enjoy your weekend),
Wonderful! Thanks so much!
I am trying to get the Chicken Chili receipe and the screen will not come up. It tells me there is an error. Is there anyway to correct this problem. Thank you.
No more system errors for the chicken chili recipe.
Was able to print the recipe off this a.m. Can’t wait to fix this today! Love the show.
Wow! What a GREAT recipe! It’s going to be perfect this cool night with first frost of the season.
Love your show! I ordered your cookbook today at B&N. Made the chicken chili recipe this evening but it was way too hot for my son and I. My jalapeno was hot, I tasted a piece as you did on your show, and I seeded it and removed the ribs. Is it really 1/4 cup of chili powder? I followed this recipe to the tee but would love to try it again without so much heat? What would you recommend I revise? Thx so much… I’m a true fan!
Saw the recipe for Chicken Chile in the MS magazine and thought it looked complicated. Then I saw Mad Hungry and thought that I could try it. I’m sooo glad I did! It was the best chili I ever made and the corn bread croutons are to die for! Thank you Lucinda!
Made the chicken chili-fabulous! I was never interested in chicken chili before, but this one intrigued me and I was not disappointed. Also used the leftovers for the nachos, which were great too! Going to try the mustard, honey chicken tonight. Thanks, love the show.
I, too, had the same experience as CMGM. I followed the directions exactly & produced an extremely spicy chili that was nearly ineatable. I seeded & removed the ribs from my pepper prior to roasting. I questioned the 1/4 Cup of Chili Powder but added it anyway since this was my first attempt at this recipe. I would welcome any suggestions to tweaking this recipe such as reducing the amount of Chili Powder or decrease the number of Chipotle peppers. I really don’t think the Jalapeno was the culprit.
Terrific show! Can’t wait to try this recipe.
In the meantime I have a quick question regarding the Chili recipe on the Game-Day episode. You mention that powder could be used in lieu of the whole chiles. How much powder should I use?
The chicken chili was so hot that it was not edible. A big waste of food (had to throw it out) and big disappointment for my hungry family.
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