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Oven-roasting fresh chile peppers builds complexity in this white bean chili. A combination of diced chicken and ground pork amps up meaty flavor, and half-and-half and a creamy avocado topping ...
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers.
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers.
Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500°F) and preheat. If you’re using the oven broiler, position the rack 8 inches from the heat source.
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Soak dry chilies in water overnight or until soft. Discard water. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
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Set your slow cooker to the low heat setting and let the chili simmer for a few hours, typically 4-6 hours, until the meat is cooked and the flavors have melded together.