Tag: chili powder

Categories
Main Dish Soup

Think you can’t eat chili in summer? That’s your ‘poblano’

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.

There is really only one part of winter that I like: getting to eat soup.

But then I realized one day that you really don’t have to reserve having a big bowl of soup, stew or chili to the cold months. Honestly, despite being a warm food, it’s not an awful summer meal.

You don’t have to heat up the kitchen with the oven, you generally get leftovers to put in the fridge for those days you spend all day in the yard and don’t want to cook, and there are plenty of fresh garden veggies around to include.

So, yeah, I’m on board with eating a hot bowl of deliciousness any time of the year.

Obviously, what I’m really after is justifying the fact that I’m sharing a traditionally warm-weather recipe with you in May, but I figure this is my column, and if you’re not impressed, you can just put it in your recipe box to try in the fall.

This comes from the blog “Abras Kitchen” by Abra Pappa. You can find the original recipe at https://abraskitchen.com/chorizo-poblano-chili/. I added extra spices in my version below.

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Chorizo Poblano Chili

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Course Main Course
Keyword chicken stock, chili powder, chorizo, cumin, diced tomatoes, fresh garlic, ground beef, jalapeno peppers, kidney beans, minced garlic, onion, oregano, paprika, poblano peppers, vegetable stock

Ingredients

  • 1 pound chorizo
  • 1 pound ground beef
  • 1 large onion diced
  • 6 to 8 cloves garlic minced
  • 3 poblano peppers diced
  • 1 jalapeno pepper diced (remove ribs and seeds for a milder taste)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 15- ounce can kidney beans drained and rinsed
  • 2 15- ounce cans diced tomatoes
  • 1 cup chicken or vegetable stock

Instructions

  • Heat a large pot over medium-high heat.
  • Add the chorizo and ground beef, cooking until it’s browned and cooked through, and breaking it apart as you go.
  • Remove the meat with a slotted spoon to a plate over to the side.
  • Remove all but two tablespoons of fat from the pot. Add in the onions and peppers, and saute until they are softened. Add in the garlic and saute for a couple minutes until the garlic just starts to brown.
  • Pour in the beans and spices. Stir well, letting the spices toast a bit (about two minutes).
  • Add in the diced tomatoes, cooked chorizo and beef, and the chicken stock, and scrape the bottom of the pot to incorporate any stuck-on bits.
  • Bring the mixture to a boil, and then turn the heat down to a simmer, and let the chili cook for one hour, stirring regularly, until the liquid reduces to a consistency you like. Add more spices, as needed, and serve.

This was not nearly as spicy as I thought it would be. When I did the “add more spices” step, I added quite a bit more to really punch up the spice level, but it was probably perfect for quite a few folks’ palates.

Combining the chorizo with the ground beef gave this chili a bit more of a robust flavor that we really enjoyed.

And I’m sorry if I was too harsh with those of you who are in the “soup is only for winter camp” earlier. I was probably hungry. But after a big bowl of chili, I am definitely feeling much better.

This piece first appeared in print May 22, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

You ‘nita’ stop what you’re doing and try this pressure cooker recipe

Pork carnitas can be made in a pressure cooker and yield flavorful, delicious pulled pork that is especially delicious in a taco.
Pork carnitas can be made in a pressure cooker and yield flavorful, delicious pulled pork that is especially delicious in a taco.

Any time I find pork shoulder at a great price at our local grocery store, it’s a no-brainer for me to put it in the cart and let Joey know that I wouldn’t mind if he threw it on his smoker over the weekend.

That’s why it was a little weird last week when Joey put one in the cart and asked if I would prepare it instead.

He found a recipe for carnitas made in a pressure cooker, and of course, we had to give it a try.

This comes from the blog “Platings and Pairings.” You can find the original post at https://www.platingsandpairings.com/best-instant-pot-pork-carnitas/. I added extra seasoning in my version and added a step to the preparation.

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Pressure Cooker Pork Carnitas

Pork carnitas can be made in a pressure cooker and yield flavorful, delicious pulled pork that is especially delicious in a taco.
Course Main Course
Keyword basil, brown sugar, carnitas, chili powder, coriander, cumin, fresh lime, fresh oranges, garlic salt, Instantpot, oregano, paprika, pork butt, pork shoulder, pressure cooker, smoked paprika, tacos

Ingredients

  • 4 to 6 pounds pork shoulder
  • 1 1/2 tablespoon garlic salt
  • 1 1/2 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoon basil
  • 1 1/2 teaspoon coriander
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon paprika or smoked paprika
  • 1 cup water
  • 2 oranges
  • 1 lime

Instructions

  • Trim most of the fat off the pork shoulder and cut the meat into two-inch cubes.
  • Combine the garlic salt, cumin, oregano, brown sugar, basil, coriander, chili powder and paprika in a bowl and stir to combine. Reserve about 2 tablespoons, plus 2 teaspoons, of the mixture.
  • With the rest of the spice rub, pour it over the pork, coating it as evenly as possible.
  • Add the pork to your pressure cooker, along with one cup of water.
  • Cut your oranges and lime in half. Squeeze as much juice out of each half as you can into the pressure cooker, and then place the fruit, cut side down, into the pressure cooker, as well.
  • Seal the pressure cooker and cook on high pressure for 40 minutes, and then let the pressure release naturally for 10 minutes before opening the cooker.
  • While the pork cooks, prepare a rimmed baking sheet by lining it with aluminum foil or parchment paper.
  • When the pork is done, remove it with a slotted spoon and shred it with two forks. Put the shredded pork on the prepared baking sheet. Sprinkle the reserved seasoning over top of the pork and give it a stir, spreading it out evenly on the sheet.
  • Preheat the broiler in your oven to high and place the baking sheet under it. Let the pork crisp for around three minutes, checking regularly. Remove the pork when it’s just starting to crisp up along the edges.
  • Serve the pork as a taco, sandwich, or however you like it.

This was delicious. Joey graciously acted as my sous chef, trimming and breaking down the pork shoulder while I prepared the spices. We enjoyed the pork in some corn tortillas, along with avocado, fresh spinach and some hot sauce.

The leftovers reheated very nicely, too.

The next time we find a good deal on a large piece of pork, Joey and I may have to thumb wrestle to see who will be the one to cook it.

The good news is that no matter who wins, there won’t be any losers.

This piece first appeared in print May 8, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Side Dish

You have my ‘parmesan’ to treat yourself to potatoes this weekend

Crispy Mexican potatoes feature lots of traditional Mexican flavors, making them just a little spicy with a crispy, cheesy bottom and a creamy interior. They are a great side dish for a variety of meals.
Crispy Mexican potatoes feature lots of traditional Mexican flavors, making them just a little spicy with a crispy, cheesy bottom and a creamy interior. They are a great side dish for a variety of meals.

“What makes them Mexican potatoes?” a friend asked as he scooped my latest food experiment onto his paper plate in our backyard.

“I think it’s just the spices that put it in that category,” I told him.

He looked at me quizzically and only grabbed a few.

But after finishing off that first spoonful and going in for a second, I think it was safe to say he didn’t really care if there was a national origin to this side dish or not—they were a hit.

It was a couple weekends ago that Joey fired up his smoker and we invited some people over to eat with us and enjoy the truckload of food we prepared. It’s always more fun to enjoy meals like that with friends, and this one was no exception.

And this potato side dish was a great addition to the meal.

The recipe I tried comes from the blog, “Bites with Bri” by Brianna May. You can find the original post at https://biteswithbri.com/mexican-potato-recipe/. I added extra spices in my version below.

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Crispy Mexican Potatoes

Crispy Mexican potatoes feature lots of traditional Mexican flavors, making them just a little spicy with a crispy, cheesy bottom and a creamy interior. They are a great side dish for a variety of meals.
Course Side Dish
Keyword barbecue side dish, black pepper, chili powder, cumin, easy side dish, garlic powder, Mexican, onion powder, oregano, paprika, parmesan cheese, yellow potatoes

Ingredients

  • 1 1/2 pounds small yellow potatoes halved
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 2 teaspoons paprika
  • 2 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/3 cup shredded parmesan cheese use the real stuff, not the stuff in a can

Instructions

  • Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper and set it aside (I tried using foil, and it was tough to remove the potatoes. I think parchment is a better way to go.)
  • Make sure the potato skins are dry after washing them before proceeding with coating them in seasonings. Just pat them with a paper towel.
  • In a large mixing bowl, combine the potatoes, oil and spices. Stir well to completely coat the potatoes.
  • Press the cut side of each potato into the shredded parmesan and place it, cut side down, on the prepared baking sheet. Repeat, spacing the potatoes just slightly apart.
  • Bake for 30 to 40 minutes or until the potatoes are fork tender.
  • Transfer hot potatoes to a serving dish and serve immediately.

I wish I could tell you how these reheated for leftovers, but we didn’t have any of those. These taters went quickly, and if I do this side for another barbecue where we’re expecting more people, I will definitely double the recipe.

These were just a little spicy. You can always decrease or cut out the chili powder if that’s not your thing, but we really enjoyed them. The crispy cheese, creamy potato and Mexican spices all go together perfectly and were perfect along with the smoked chicken Joey made as the main course.

I still can’t tell you if they really qualify as a “Mexican” dish, but I can tell you nobody will care much once their mouths are full.

This piece first appeared in print on July 20, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Try to wrap your mind around enchilada meatballs for dinner

Enchilada meatballs take all the wonderful flavors from the classic Mexican dish and serve them up in meatball form. They are great for dinner with a side of rice.
Enchilada meatballs take all the wonderful flavors from the classic Mexican dish and serve them up in meatball form. They are great for dinner with a side of rice.

I’ll admit it. We’ve been in a bit of a meal rut lately.

Joey and I have fallen into a pattern of three to five dishes that we make every week, and while our meals are never bad or disappointing, they have been lacking a little excitement.

So I decided to pull out a kind of strange recipe I saw online recently to create some enchilada meatballs. (Yes, that’s what passes for excitement at our house.)

I have had enchiladas. I have had meatballs. Heck, I’ve even had enchilada casseroles, but it’s such a simple dish that there aren’t a lot of ways to be creative with it. So I thought I really needed to see what enchilada meatballs were all about.

This comes from the blog “The Weary Chef.” You can find the original post at https://wearychef.com/recipe/cheesy-mexican-meatballs/. I doubled nearly all of the seasonings in my version below.

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Enchilada Meatballs

Enchilada meatballs take all the wonderful flavors from the classicMexican dish and serve them up in meatball form. They are great for dinner with a side of rice.
Course Main Course
Cuisine Mexican
Keyword chili powder, cumin, easy dinner, enchilada sauce, enchiladas, garlic powder, ground beef, hot sauce, kid-friendly, meatballs, onion powder, oregano, quick oats, shredded cheese

Ingredients

  • 1 pound ground beef leaner is better
  • 10 ounces red enchilada sauce divided
  • 3/4 cup quick oats
  • 2 eggs
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon hot sauce I used chipotle Tabasco
  • 2 cups shredded cheese I used Mexican blend

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray.
  • In a bowl, combine the ground beef, 1/4 cup enchilada sauce, oats, eggs, salt, onion powder, garlic powder, black pepper, oregano, cumin, chili powder and hot sauce. Using a spoon or your hands, mix everything together until it’s well combined.
  • Using a one-inch scoop or just a spoon to portion, roll the mixture into meatballs about the size of a ping-pong ball. Place them in the prepared baking dish. They don’t need to be very far apart.
  • Once all the meatballs are in the dish, pour the rest of the enchilada sauce over the top of them. Cover the dish with foil and bake for 30 minutes.
  • After 30 minutes, remove the foil and sprinkle the cheese over top of the meatballs. Bake, uncovered, for 10 more minutes, or until the cheese is melted and just a little browned. Serve immediately with your favorite Mexican sides.

We ate these with some Mexican rice and rolled them up in tortillas, kind of like a meatball sub. This was absolutely delicious, but it was also extremely filling. Those meatballs are deceptively dense but also really good, so be careful when filling your plate.

As far as the spice level, this was incredibly kid friendly. If I were to make this again just for Joey and me, I would buy spicier enchilada sauce and maybe use a spicier hot sauce in the mix, too. Just as is, though, it was very mild, and you could always back off on adding the hot sauce or even cutting back on the chili powder for your pickier eaters.

It’s fun to take traditional flavors and mix them up a bit by serving them in a new way every once in awhile, and this recipe was no exception.

Of course, now that our meatball leftovers are gone, we are slowly falling back into our normal rut. I guess I need to hop back online for something new.

This piece first appeared in print on March 9, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Crockpot Main Dish

These tacos must ‘birria’ your next new dinner recipe

The process of making birria tacos is simplified a bit with the use of a crockpot for this recipe, but all the rich flavors are still there to enjoy.
The process of making birria tacos is simplified a bit with the use of a crockpot for this recipe, but all the rich flavors are still there to enjoy.

A few months ago, I was introduced to the deliciousness that is birria.

Birria, according to the “My Latin Table” website, is a Mexican dish that traditionally uses lamb but is often made with beef, too. The article goes on to note that it can be eaten as a soup or made into tacos.

The reason birria is so delicious is that, as the meat cooks, it creates a delicious stock that is served as either base of the soup or as a side for dipping the tacos. Between the spices, reconstituted dried chile peppers and beef, you almost want to pour yourself a glass and drink it. (But I didn’t do that. Because that’s weird.)

After trying birria at an amazing Mexican restaurant, I decided I wanted to give the recipe a try myself. Being short on time, though, I opted for a slightly less-than-authentic version that relies on a crockpot. Either way, this turned out absolutely amazing. I was so sad when the final container of leftovers exited our refrigerator.

This recipe comes from Nicki Mejia. You can find her on Instagram under “tastewithnicki.” I added extra seasonings and changed the directions slightly in my version.

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Birria Tacos

The process of making birria tacos is simplified a bit with the use of a crockpot for this recipe, but all the rich flavors are still there to enjoy.
Course Main Course
Cuisine Mexican
Keyword adobo, all spice, allspice, bay leaves, beef, beef roast, chiles de arbol, chili powder, consomme, corn tortillas, crockpot, cumin, garlic, garlic powder, guajillo peppers, Monterrey jack cheese, oregano, slow cooker, tacos, thyme, tomatoes, yellow onion

Ingredients

  • 2 pounds beef roast
  • 1 small yellow onion diced
  • 8 cloves garlic minced
  • 3 bay leaves
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 4 teaspoons chili powder
  • 4 teaspoons cumin
  • 2 teaspoons adobo
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon all spice
  • 1 tablespoon garlic powder
  • 16 ounces beef broth or stock
  • 6 dried guajillo chiles
  • 3 dried chiles de arbol
  • 1 half large tomato
  • Monterrey jack cheese shredded (for serving)
  • Corn tortillas for serving

Instructions

  • Combine the roast, onion, garlic, bay leaves, salt, pepper, chili powder, cumin, adobo, oregano, thyme, all spice and garlic powder in your crockpot. Pour the beef broth over top of everything in the pot.
  • To prepare the chiles, pull the stem off of each one and shake out as many seeds as you can.
  • Add the chiles to a medium-sized pot and cover them with water. Bring the mixture to a boil and boil for about five minutes or until the chiles are soft. (Do not get rid of the water you boiled the chiles in!)
  • Add the softened chiles, tomato and about one cup of the boiling liquid to a blender or food processor and blend until the mixture is smooth.
  • Pour the chiles mixture into your crockpot. If the liquid isn’t covering the ingredients in the crockpot, add more of the boiling liquid until it is.
  • Cook for eight hours on low or four hours on high.
  • When the roast is done, shred it with a couple forks.
  • To make the tacos, heat a large skillet over medium heat. Spray it lightly with cooking oil. Dip a corn tortilla in the stock. Place it in the hot skillet and sprinkle on one to two tablespoons cheese. Put a large spoonful of the meat mixture onto half of the tortilla and carefully fold it over. When the tortilla is browned to your liking, gently flip the taco over to brown the other side. When it is done, transfer the taco to a warm plate.
  • Continue until you have as many tacos as you want to serve for your meal. Serve the tacos sprinkled with a little extra cheese and alongside a small bowl of the stock for dipping.
  • Refrigerate any leftovers.

Like I said, the flavor of these tacos is absolutely phenomenal. They weren’t at all spicy, but you could easily kick them up a notch with some salsa. Birria is also traditionally served with fresh diced onions and cilantro, if you want to add some color.

The trick for the leftovers is to wait to put the actual tacos together until you’re ready to eat them rather than assembling 100 percent of them right away and storing them in the fridge. They assemble just as easily as leftovers as they do the first time.

And if you are having any trouble finding the dried chiles mentioned in the recipe, try looking in the Hispanic foods section of your local grocery store. They’re normally sold in big plastic bags in that area.

Despite looking complicated, birria tacos were actually very simple to make, and they bring a little bit of a wow factor to the dinner table. Put this one on your list for your next taco night this winter.

This piece first appeared in print on Dec. 8, 2022.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Side Dish

Roasted vegetables will be the ‘bell’ of the ball this summer

Southwest potatoes combines potatoes, bell peppers and onion with plenty of herbs and spices for a delicious summer side dish that's easy to make and looks pretty on the table.
Southwest potatoes combines potatoes, bell peppers and onion with plenty of herbs and spices for a delicious summer side dish that’s easy to make and looks pretty on the table.

Even though I try not to heat up the house with my oven too often in the summer, I am definitely willing to make an exception for the right recipe.

Last week, that exception came when I decided I didn’t want one of the typical cold summer sides like coleslaw, potato salad or a green salad to go with our dinner, and I stumbled on a delicious-looking recipe that combined potatoes and bell peppers. It sounded like a fantastic summer side, especially with all the brightly colored peppers included.

It fit the bill perfectly, and not only was I happy with the flavors but it also ended up being a great meal for leftovers later on.

This comes from the blog “Will Cook for Smiles.” You can find the original post at https://www.willcookforsmiles.com/southwest-roasted-potatoes. I added extra spices and vegetables in my version.

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Southwest Potatoes

Southwest potatoes combines potatoes, bell peppers and onion with plenty of herbs and spices for a delicious summer side dish that's easy to make and looks pretty on the table.
Course Side Dish
Keyword bell pepper, chili powder, cumin, garlic powder, oregano, paprika, potatoes, summer side dish, yellow onion

Ingredients

  • 2 large Russet potatoes
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large yellow or orange bell pepper
  • 1 small yellow onion
  • 2 tablespoons canola or vegetable oil
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 heaping teaspoon cumin
  • salt and pepper to taste

Instructions

  • Preheat the oven to 425 degrees. Prepare a large, rimmed baking sheet by lining it with foil.
  • Cut potatoes and onion into about one-half-inch pieces. Cut the peppers into about one-inch pieces.
  • Add all of the vegetables to a large bowl or directly onto the baking sheet to combine with the other ingredients.
  • Add the oil, herbs and spices to your vegetables and mix well until they are evenly coated in the mixture.
  • Evenly spread out the coated vegetables on your prepared baking sheet.
  • Bake 35 to 40 minutes or until the potatoes are fork tender. Serve hot.

If you’re into something a bit spicier, you could easily toss in some hot peppers or maybe some cayenne pepper in the mix for this. But I will say this combination of spices was definitely flavorful while still being a crowd pleaser.

It was also super gorgeous on the table. I would highly recommend this one for a gathering if you need a good side dish this summer. We really enjoyed it.

And, in the grand scheme of things, heating up the kitchen was very much worth it. There’s something about roasted bell peppers that I absolutely love, even if I have to sweat just a bit to get them.

This piece first appeared in print on June 9, 2022.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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