Hey guys, Nate here. I'm proud to announce that I'm now the Program Director of Scrawny To Brawny. From now on all of my blogs and articles will be posted on the brand-new Scrawny To Brawny Blog. So if you enjoyed what you read here, please go check it out. (It's awesome, if I say so myself.) I'm keeping the NGE website alive for resource reasons, but will no longer be actively updating it. The best way to get in touch with me is through leaving a comment on the Scrawny To Brawny blog or by posting on the S2B Facebook page. See you guys over at the new blog!
Chef Nate and Chicken Chili
You're going into the pot, bitch!
Ingredients
2 cups chopped onion
2 cloves garlic, minced (I used three)
1 Tbs olive oil
2 cans (15oz each) white beans, drained
1 can (14.5oz) chicken broth
2 cans (4oz each) chopped green chilies
2 Tbs Italian seasoning
4 cups (I used two and a half pounds...) cubed chicken breast
Shredded monterey jack cheese
Salsa
Chopped fresh cilantro
Steps
Saute onion and garlic in oil in 4-quart stock pot until onions are tender. (What?) Stir in beans, chicken broth, chilies, and seasoning. Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken. Garnish each serving with cheese, salsa and cilantro. Makes 6-8 servings. (Yeah, right. I ate it in nearly three bowls...)
Nutrition facts
Per serving -
437 calories
45 grams protein
8 grams fat
47 grams carbohydrates
Final statement:
This is freaking amazing chili. Make it. Eat it. Drink a beer. And then go train with weights. (Not recommended if you drink the beer or are a little sissy and can't handle a microbrew IPA.)
Comments for This Entry
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This looks damn good! Next time though, let's see more of that cute girl! (You're welcome Chell)! ;) Anyway, I'm probably going to be in town next weekend and I have a great idea. Lets... "Make it. Eat it. Drink a beer. And then go train with weights." (Yeah, I copied and pasted). Good stuff buddy!
Casey -
For a variation;
lose the chicken broth
use minced (ground) chicken (cook with the onions/garlic)
half white beans half kidney beans
tin or two of chopped tomatoes
small tin of sweetcorn
keep same cooking method and rest of ingredients
Fantastic eaten cold the next day pwo, or shovelled into a wholemeal pita to bump the carbs up even higher. -
Nate,
thanks for that.. will definitely try it..
by the way, how do you usually eat your chicken breast? just grill the chicken breast in the george foreman and put some spices on it? -
Lesson learned: Hot girls like buff guys who cook.
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Who are you talking about?
Emeril? -
Why all the canned beans and chiles? Use dried. Just soak in water for an hour before using or overnight in the fridge. Fresh chiles would have less sodium and additives and be over all much better for you.
You really need to invest the 5 dollars to buy a cutting board and a big spoon (laddle) -
Nate, your blog is awesome... with that being said, stick to lifting weights, drinking beers and talking to hot girls. This chili recipe is is quite possibly the worst chili recipe I have ever seen.
I'm with Thomas, where are the fresh or dried chiles, fresh herbs, peppers and at the very least chicken cooked with some love. It is a crying shame to see pre-packaged "Italian Seasoning" and canned beans/peppers going into that pot. At any good farmer's market or supermarket you can get great, fresh veggies and herbs to make chili worth eating. On a final critical note it looked more like chicken and bean soup sitting in a watery broth of canned bean and pepper juice.
Here is a recipe for Chicken Chili, it is thickened with Peanuts or Cashews (choice) like traditional sauces from Veracruz...
1 1/4 cups reduced-sodium chicken broth (10 fl oz)
1 (14- to 15-oz) can stewed tomatoes
4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces
1 (3/4-inch-thick) crosswise slice of a medium white onion
2 garlic cloves, peeled
1/2 cup coarsely chopped fresh cilantro
1/4 cup dry-roasted Peanuts (optional, or I use raw Cashews)
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
2 tablespoons olive oil
1 2 lb. cooked chicken (roasted or rotisserie)
15-oz pink beans soaked overnight or Goya makes canned pink beans
Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, nuts, cumin, and salt in a blender until smooth, about 2 minutes.
Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
Meanwhile, coarsely shred chicken, discarding skin and bones.
Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
Sorry Nate, but this recipe shits on your recipe and shows a bit more culinary prowess. -
Wow guys! Take it easy! :)
Now that recipe looks a lot better, J.C.
I grabbed my recipe from one of those little cards at the health food store and thought I'd give it a whirl. I'll have to try yours though and see if it kicks the shit out of mine. (Which it probably will...)
Thanks for the note about soaking the beans, Tom. Good tip.
And I have a cutting board. It was just dirty and I got all lazy.
:)
-Nate -
Manners, BOY! The lady should be served first!
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Made the chili last night and I thought it turned out great. Can't wait to try JC's recipe. And Nate my girlfriend says thanks she loved it. Keep the recipes and videos coming bro.
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I forgot to post a kick-ass Chipotle chili dip... Nate, you gotta try this;
1 teaspoon fresh Garlic
1/2 teaspoon sea salt (or to taste)
2 cups raw Cashews
1/2-1 teaspoon dried Chipotle powder
1/4 cup lemon juice
1/4 cup water
In a blender add all the dry ingredients, once they are broken down nicely add in the lemon juice and water and puree till smooth and creamy. This shit rocks on raw veggies. For some variation you can use different spices and herbs to create different flavors.
note: I buy my raw Cashews from Navitas Naturals and they are guaranteed raw. Most, if not all, "raw" Cashews in all stores have been heated over 105 degrees in the steaming process to get them out of their shell. Although rather minimal the enzymes are already broken down enough to prevent them from being fully raw. If you use raw Cashews from your local market soak them for 4 hours before using. Although I don't work for Navitas Naturals I'll drop an ad and say that all their products are awesome and their Cashews taste 100 times better and noticeably different (in a good way). I use a lot of their products and nothing compares. -
Needs more jalapeños
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Ray Lamontagne (sp) in the background? Big Fan.
Great stuff Nate, Keep it going. -
Nate, thanks for keeping the video to the 5-minute length. I was able to get it captioned thanks to SUBply.
An off-topic question, when you're sick with a flu or a cold/cough bug, do you continue exercising or just lay it off in hope for a speedier recovery from the virus? -
Looks tasty, Nate - I'm gonna have to steal that one !!
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COMMENT RULES: Critical posts are fine, but if you're rude I'll delete your stuff. Please do not put your URL in the comment text and please use your personal name or initials and not your business name, as the latter comes off like spam. But most of all, have fun and thanks for adding to the conversation! (Thanks to Tim Ferriss for the inspiration.)
Casey Becker 4:14pm Mar 21, 2009