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Ellie Krieger's Confetti Chili - From The Food You Crave

  • jfood Jan 9, 2011 09:23 AM

I bought two of her books to try and then saw this recipe on the Today Show.

http://today.msnbc.msn.com/id/3289695...

I followed the recipe and just tasted the results, and I liked it a lot. There was just enough kick for me and mrs j, remember we are not big spicy people for reference.

The flavors were bold, nice kick, flavorful and not very fattening. Made the dish in a 7Qt pot so it had plenty of room.

I would recommend the dish.

For a garnish and if you want to mild up the spice a little low fat sour cream might be a good idea, liewise a little fresh cilantro, just some thoughts.

Ciao

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  1. That sounds really good. YOU used a whole chili???? Wow. I'm gonna try this. Thanks, j.

    3 Replies
    1. re: c oliver

      whoa whoa, manage expectations time...

      I used that little can of chipotle in adobo sauce. I took ONE, yes just one, from the can, split and took ALL the seeds out. Then diced it. Then i took 2 teaspoons of the sauce, all that the recipe requires.

      I would probably like 2 chipotles, but mrs j is a one-pepper gal.

      BTW - I placed in some mason jars and into the fridge. As I was emptying the dishwasher I was noshing on it cold out of the jar. It is excellent cold.

      1. re: jfood

        But still. Good for you, my child.

        I can't remember the last time I used kidney beans. Do you think it's important to have the combo or would all black beans be as good? IYneverHO, of course.

        1. re: c oliver

          i think any combo or single bean would work.

    2. We like this chili too. Great on a cold winter day. We usually garnish with chopped cilantro, grated cheese (just a little no more than half an ounce), sometimes a squeeze of lime and serve with fresh baked corn tortilla chips.

      What do you think of the rest of the book?

      4 Replies
      1. re: BigSal

        I'm also interested in hearing about anything jfood (or anyone) cooks from either of these books, both of which I own. I haven't cooked from them much, but keep meaning to! I recall a stuffed French toast that was pretty good, but I can't remember which book.

        ~TDQ

        1. re: The Dairy Queen

          Ms. TDQ

          Snowstorm (almost 4' since christmas) so I made the Soup. I would give it a B+ / A-. Very easy to prepare, nice flavor. I shredded to chicken breasts to give it a little more umph and did not use any tortillas. I think the chicken was a really good idea and not having torillas was a really bad idea. Really missed that flavor and texture. Likewise I would say that all the low sodium ingredients may be healthy but the tongue kept searching for that ingredient so I finally caved and added some good sea salt. Now it hummed better.

          It has been 25 years since Chef Fearing at the Mansion in Dallas cooked my first tortilla soup and it has been on my recipe bucket list since then. Now I can move onto the next items.

          1. re: jfood

            Yeah, unless you have a need for a low-sodium diet, a little salt can make a huge different. B+/A- is pretty good in my book, esp. for something that's considered healthful! On my list it goes!

            And, P.S. I completely understand your snow problem. Our December was officially the snowiest on record. An excellent time to make soup!

            ~TDQ

        2. re: BigSal

          I was going to make the tomato tortilla soup as well today but forgot to buy the tomatoes...duh!!!

          Will regroup at the market tomorrow.

          Looking through bought tonight and will narrow with Mrs J.

          BTW - like the grated cheese and cilantro and i also bught a little sour cream

        3. I am addicted to the oven-fried chicken. The crunchy coating combination of corn flakes, saltines, and sesame seeds is fantastic, and the yogurt keeps the chicken very moist.

          The dark chocolate mousse (made with tofu!) is also surprisingly good. I served it at a dinner party to unsuspecting guests (didn't want to spook anyone with the tofu) and it was met with rave reviews.

          Those are the 2 that jump out to me off the top of my head - I know I've made others out of the book and in general had very good results. If anything, recipes needed a little more salt or a little more spice, but those are 2 problems that are easily remedied.