I really believe the best part of a big game day is the food that goes with it. From scoopable dips to finger-licking good snacks to cheesy bites, there is something for everyone.
The best part about many of these game day appies is that they can be made ahead of time, so when kickoff is about to happen you can be gathered around the game (or snacks, I won’t tell) and not huddled in the kitchen.
Extra-crispy, saucy wings are the ultimate game-day bite. Make a batch of crispy wings then toss in different sauces like honey garlic, buffalo, or garlic parmesan for a bite everyone will love.
Crispy fries are smothered in gravy and melty cheese curds for the ultimate savory, shareable treat. If you can’t get your hands on cheese curds, try these disco fries instead.
Feeling like you need to add a little veggie-goodness to the table? Whip up a batch of this ranch and chop up some veggies and you’ll be surprised how fast they go!
This Slow Cooker Buffalo Chicken Chili is a simple and delicious! Chicken breasts simmer with great northern beans, diced tomatoes and green chiles, buffalo sauce and spices. Before serving, quickly shred the chicken and stir in heavy cream and cream cheese. Serve in bowls and top with your favorite toppings. Yields 6 servings.
It’s cold. And snowy. And did I mention cold??
When the weather outside is in the negatives, I prefer to stay in doors. Typically you’ll find me under a heated blanket reading a book and sipping a cup of coffee. And if dinner is in the slow cooker, it only adds to the cozy vibes. This slow cooker buffalo chicken recipe was shared with me from a friend who found it on TikTok. She brought it to a get together and I absolutely fell in love with it. I made a few minor changes to it like, adding additional can of beans, reducing the amount of carrots and adding garlic powder. But the method is still the same; chicken cooks with white beans, diced tomatoes and green chiles with spices and broth. Then, right before serving, you shred the chicken, mix in the softened cream cheese and heavy cream. It literally couldn’t be any easier.
What I love about this recipe, besides how easy and delicious it is, is that you can control how spicy you want it. Like extra heat? Use spicy ranch seasoning (or add 1/2 up to 1 teaspoon of cayenne to your homemade ranch mix) and use “hot” diced tomatoes and green chiles. Want it more tame? Use regular ranch mix and “mild” diced tomatoes and green chiles. Either way it’s incredible.
Then serve in bowls, topped with your favorite chili toppings and tortilla chips!
To Make This Slow Cooker Buffalo Chicken Chili You Will Need:
boneless skinless chicken breasts – You’ll need about 1¼ pound or about 2 large.
yellow onion – Adds a sweet and subtle onion flavor.
carrot – Adds color, texture and subtle sweetness.
diced tomatoes with green chiles – Use hot or mild depending on what you prefer.
great northern beans – For ease, I use canned beans that have been rinsed well and drained.
low-sodium chicken broth – Use homemade or store-bought.
buffalo sauce – Use homemade or store-bought. If using store-bought, I like Kinder’s Buttery Buffalo (not sponsored).
ranch seasoning – Use regular or spicy ranch mix. Or add 3/4 to 1 teaspoon cayenne to homemade ranch mix.
chili powder – Adds flavor and can be mild to moderately spicy.
cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
cream cheese – Gives the chili creamy texture and richness.
heavy cream – Also lends richness.
optional toppings:
greek yogurt or sour cream
monterey jack cheese
avocado
green onion
tortilla chips
Prep Slow Cooker The Buffalo Chicken Chili:
Into your slow cooker, add 1¼ pounds of boneless skinless chicken breasts.
Then add in 1 medium diced yellow onion, 3/4 cup diced carrot and 1 (15 ounce) can of diced of hot or mild diced tomatoes with green chiles (aka Rotel).
Next, add 2 (15 ounce) cans of great northern beans that have been rinsed well and drained. Then pour in 2 cups low-sodium chicken broth.
Pour in 3/4 cup of buffalo sauce. Use homemade or if using store-bought, Kinder’s buttery buffalo was recommended to me and it’s delicious.
Next, season with 2 tablespoons ranch seasoning (1 packet if using store-bought), 1 tablespoon chili powder and 1 teaspoon each of ground cumin, garlic powder and onion powder.
Stir well to combine.
Slow Cook The Chili:
Cover and slow cook on low for 6 to 8 hours or high for 4 to 5 hours.
Finish The Chili:
With 1 hour left on the slow cooker, remove 1 (8 ounce) package of cream cheese from your fridge and let soften at room temperature. After 30 minutes, add the cream cheese to the slow cooker, cover and let it get really soft for 30 minutes.
After the cream cheese has been in the slow cooker for 30 minutes, remove the chicken breasts to a bowl or cutting board and shred using two forks. Set off to the side for a moment.
To the slow cooker, pour 1/2 cup of heavy cream. Using a spatula, stir everything until its thoroughly combined.
Add the shredded chicken back in.
And stir once more to incorporate and heat through.
Serve The Buffalo Chicken Chili:
Ladle chili into bowl and top with any and all desired toppings.
We like ours with plain greek yogurt (or sour cream), shredded monterey jack cheese, sliced avocado and green onions and a few shakes of your favorite hot sauce. Also, I feel like I should note that I rarely use a spoon for this chili, any chili really, and use tortilla chips instead.
How To Store Homemade Chili:
Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili completely cool uncovered. The chili doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.
How Long Can Chili Last In the Fridge?
If stored properly Chili will last for 4 to 5 days in the fridge.
Can you Freeze Buffalo Chicken Chili?
Yes! However, please note that the texture may change due to heavy cream and cream cheese being in the recipe. The cream and cream cheese can sometimes separate, become grainy, or lose its smooth, creamy consistency upon thawing.
How long does Chili last in the freezer?
Store chili in the freezer for up to 3 months. (see below)
How To Freeze Chili And Reheat Later:
COOL: It’s always best to make sure the chili is has cooled before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: Once cooled, divide chili into portions, leaving room for expansion. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: After you’ve portioned out the chili, lay flat on a rimmed baking sheet and freeze for a few hours. Like how I did it in this post.
STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. When reheating chili with cream or cream cheese, reheat heat slowly to avoid separation and texture changes. You can also make the chili ahead of time, leaving out the cream and cream cheese, and then adding it in after reheating.
Enjoy! And if you give this Slow Cooker Buffalo Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Slow Cooker Buffalo Chicken Chili
This Slow Cooker Buffalo Chicken Chili is a simple and delicious! Chicken breasts simmer with great northern beans, diced tomatoes and green chiles, buffalo sauce and spices. Before serving, quickly shred the chicken and stir in heavy cream and cream cheese. Serve in bowls and top with your favorite toppings.
Prep Time: 15 minutesmins
Cook Time: 8 hourshrs
Total Time: 8 hourshrs15 minutesmins
1¼poundsboneless skinless chicken breasts, about 2 large
1mediumyellow onion, diced
3/4cupfinely chopped carrots
15ounces (canned)diced tomatoes with green chiles (like Rotel), hot or mild
30ouncesgreat northern beans, rinsed and drained (or 2 cans)
2tablespoonsdry ranch seasoning, homemade or store-bought (regular or spicy)
1tablespoonchili powder
1teaspoonground cumin
1teaspoongarlic powder
1teaspoononion powder
8ouncescream cheese, softened
1/2cup heavy cream
FOR SERVING (OPTIONA)L:
shredded monterey jack cheese, or pepper jack cheese
sliced green onions
avocado
sour cream or plain nonfat greek yogurt
chopped cilantro
corn tortilla chips, or fritos
Into your slow cooker, add whole chicken breasts, yellow onion, carrot and (hot or mild) diced tomatoes with green chiles, great northern beans. Pour in chicken broth and buffalo sauce. Season with dry ranch seasoning, chili powder, cumin, garlic powder and onion powder. Stir well to combine.
Cover and slow cook on low for 6 to 8 hours or high for 4 to 5 hours.
With 1 hour left on the slow cooker, remove the cream cheese from your fridge and let soften at room temperature. After 30 minutes, add the cream cheese to the slow cooker, cover and let it get really soft for 30 minutes.
After the cream cheese has been in the slow cooker for 30 minutes, remove the chicken breasts to a bowl or cutting board and shred using two forks. Set off to the side. To the slow cooker, pour in the heavy cream. Using a spatula, stir everything until it’s thoroughly combined. Add the shredded chicken bak in, stir once more to incorporate and heat through.
Ladle chili into bowl and top with any and all desired toppings.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Smoky and spicy, this Chipotle White Bean Turkey Chili is cozy comfort in a bowl. Sautéed onions, garlic and ground turkey is cooked with spices, white beans and tomato sauce for a quick and hearty meal. Serves 6 in under an hour.
The weather has been all over the place.
Once day it’s sunny and warm and then the next it’s cold, cloudy and rainy. It’s been unpredictable and yet, totally predictable because, hello it’s Michigan.
However, no matter what crazy fall or winter weather is happening outside, I’m always game for a bowl of chili. Because there’s nothing better than a bowl of chili to warm up with. This chipotle chili is leaner with ground turkey instead of beef, and a little meaner with a ground chipotle chili powder for that deliciously smoky, back-of-the-throat heat.
In under an hour you will enjoy a bowlful of hearty, smoky, soul warming chipotle white bean turkey chili. It’s the perfect thing after a day of yard work and raking up leaves.
To Make This Chipotle White Bean Turkey Chili You Will Need:
olive oil – Helps to soften the onion when sautéing.
yellow onion – Adds a subtle sweet onion flavor.
garlic – Adds distinct punchy flavor.
lean ground turkey – Or substitute with ground chicken or lean ground beef.
chili powder – Adds distinct flavor and can be mild to moderately spicy.
chipotle powder – Lends a smoky and earthy flavor.
ground cumin – Lends earthiness and warmth, with an edge of citrus.
dried oregano – I use mexican oregano, however regular will work just fine. Lends earthy and slightly bitter flavor.
white beans – Use navy or great northern beans.
tomato sauce – Adds a rich and tangy tomato flavor with a little acidity.
Add 2 teaspoons live oil into a deep-sided pan or dutch oven and heat over medium. Next, add in 1 cup of diced yellow onion, 3 cloves minced fresh garlic and a pinch of kosher salt.
Sauté until softened, stirring occasionally for about 8 to 10 minutes.
Then add in the 2 pounds of extra lean ground turkey.
Using a wooden spatula, break the ground turkey into small crumbles and cook until no longer pink.
Measure and add 2 teaspoons chili powder, 2 teaspoons ground chipotle powder, 1¼ teaspoons ground cumin, 1/2 teaspoon dried oregano.
Stir and cook for 1 more minute to open up those spices.
Add in the 3 cans of rinsed and drain white beans. Navy beans or great northern will work here.
Lastly, add 2 (15 ounce) cans of tomato sauce along with a 1/2 cup of water, this will thin the chili out a smidge. I like to add the water to the empty can and swirl it around to pick up any leftover sauce.
Stir…
…until combined.
Cover and simmer for 30 minutes, stirring occasionally.
YUM!
Spoon chili into bowls.
As we all know, chili is all about the toppings because they add texture and add flavor, making chili that much more delicious. So I highly suggest, topping your bowl of chili with sour cream or plain greek yogurt, shredded sharp white cheddar, sliced green onions, cilantro and a squeeze of lime.
Lastly, and more importantly serve this chili with corn tortilla chips.
Get your spoons ready!
How To Freeze Chili And Reheat Later:
COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
Enjoy! And if you give this Chipotle White Bean Turkey Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Chipotle White Bean Turkey Chili
Smoky and spicy, this Chipotle White Bean Turkey Chili is cozy comfort in a bowl. Sautéed onions, garlic and ground turkey is cooked with spices, white beans and tomato sauce for a quick and hearty meal.
Prep Time: 5 minutesmins
Cook Time: 40 minutesmins
Additional Time: 10 minutesmins
Total Time: 55 minutesmins
FOR THE CHILI:
2teaspoonsolive oil
1mediumyellow onion, diced
3clovesfresh garlic, minced
2poundslean ground turkey, or sub with ground chicken or lean ground beef
2teaspoonschili powder
2teaspoonsground chipotle powder
2teaspoonskosher salt, more or less to taste
1¼teaspoonground cumin
1/2teaspoondried oregano
3(15 ounce) cans great northern beans or navy beans, rinsed and drained
2(15 ounce) canstomato sauce
FOR SERVING (optional):
cilantro, chopped
plain nonfat greek yogurt or sour cream
grated extra sharp white cheddar cheese
lime wedges
tortilla chips
Add oil to a deep sided pan or Dutch oven and preheat over medium heat.
Add in onion, garlic and a pinch of salt, and sauté for 8-10 minutes or until soft.
Next add the ground turkey, use a wooden spatula to break up into small crumbles. Cook until no longer pink.
Measure and add in chili powder, chipotle powder, salt, cumin and oregano. Stir and cook for 1 minute.
Add in the beans, tomato sauce and roughly 1/2 cup of water.Note: I like to add the water to the empty cans and swirl it around to catch and pick up any leftover sauce.
Stir, cover and simmer on low heat for 30 minutes.
Spoon chili into bowls and top with desired toppings.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note:The nutritional value is for the chili ONLY and does not include any toppings.
This recipe was originally posted on October 15th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
We love this hearty dish and it comes together quickly! Frito Chili Pie is a family favorite.
❤️WHY WE LOVE THIS RECIPE
We love how versatile this recipe is and how quickly it comes together. It’s really great on a cold day and perfect for tailgating or camping. It’s such a hearty dish and you can make it as spicy as you like. If there are ingredients you are not a huge fan of simply switch them up!
SWAPS& ADDITIONS
If you like to add lots of spice to this dish, you can use hot Rotel tomatoes and hot chili beans. You can also make this with ground turkey if you like. We also like to add sour cream to this when we serve it.
⭐TIP
You can easily make up the chili mixture and add a scoop to small bags of Fritos for a walking chili pie. Perfect for any football game or outdoor gathering. Just keep the mixture warm in a crock pot.
You can also make this a dip with the Frito scoops! Such a versatile dish.
This hearty frito chili pie is one your family will love. Easy to make and great on a cold day! Add this one to your tailgating menu.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course
Cuisine American, southern
1poundground beefcould use turkey burger, too
1/2cupchopped onion
114.5 ounce can chili beans, undrained
110 ounce can diced tomatoes with green chilis, undrained
1teaspoonchili powder
1/2teaspoongarlic powder
1/4teaspoonpaprika
1/2teaspooncumin
1/8teaspoonblack pepper
1/2teaspoonsalt
pinchcayenne
1cupshredded cheeseI used a taco blend plus some cheddar
1cupfritos corn chips
Brown ground beef and onion in a skillet on top of the stove. Drain if needed. Add chili beans, diced tomatoes, chili powder, garlic powder, paprika, cumin, black pepper. salt and cayenne. Heat all ingredients together for about 10 minutes.
Pour into a baking dish. I used a 11 x 7 inch dish. You can use whatever you have. Sprinkle on cheese and fritos. Place in preheated 350 degree oven for about 20 minutes. Can add chopped green onions on top and a dollop of sour cream when serving. Makes 6 servings.
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This hearty dish of Chili with Macaroni has been a family favorite for a really long time. Great to enjoy on a cold day!
If you love this delicious recipe you will definitely want to give this Sausage, White Bean and Pasta Soup a try. It’s a wonderful winter dish!
❤️WHY WE LOVE THIS RECIPE
There are many opinions about pasta in chili but we enjoy it. We make many different variations of chili but this one is great. We also use spaghetti at times or really any pasta you have on hand. It also stretches this dish, makes it last longer. Great way to stretch a dish!
🍴KEY INGREDIENTS
Ground beef
Ground turkey
Chili hot beans
Kidney beans or pinto beans (I use whatever I have available)
Onion
Diced tomatoes
Salt and Pepper
Garlic powder
Chili powder
Elbow macaroni
SWAPS
This recipe can be made with all ground turkey or all ground beef or half and half. You can also make this with ground pork or ground chicken. It’s super versatile and a dish you can make to your liking very easily. You can also add a chili packet for added flavor.
🍽️HOW TO MAKE
This is made in a skillet but you can easily make up the meat, throw it in a crock pot and add the rest of the ingredients, minus the pasta. You will want to add that before you eat, so it doesn’t get overcooked.
📖COOKING STEPS
Step 1 Brown turkey, beef and onion in skillet and drain. Add remaining ingredients, bring to a boil, then turn to simmer for about an hour.
⭐TIP
We love to serve this with cheese and a little sour cream. Of course you have to have saltine crackers!
OTHER DELICIOUS RECIPES
STORING, REHEATING & SERVING SIZE
We store in the refrigerator, reheat in the microwave or on the stove and it makes about 6-8 servings.
Easy Chili with Macaroni is a hearty dish your family will love. Wonderful on a cold day!
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Course Main Course, Soup
Cuisine American, southern
1lb.ground beef
1lb.ground turkey
1regular can chili hot beans
1regular can kidney beans or pinto beansI use whatever I have available
1large onionchopped
2regular cans diced tomatoes
Salt and Pepper to taste
1tablespoongarlic powder
3or 4 tablespoons chili powder
1cupelbow macaroniuncooked
3or 4 cups water
Brown turkey, beef and onion in skillet and drain. Add remaining ingredients, bring to a boil, then turn to simmer for about an hour. Makes 6 to 8 servings.
Corner Pub Chili crock is something to try. in Canton ,Mi
It’s Chili Cook-Off Time Again. City across Michigan are getting ready for the battle of the best of the best chili around.
I look forward to every year to sample delicious meaty, hot, flavor-filled, unique styles of chili. They generally tend to be in the fall and winter — nice warning bowl of chili is great on a cold day — but they can be held any time of year.
screamin’s famous Chili
What Is The Biggest Chili Competition In The United States?
The International Chili Society (ICS) is the largest sanctioning body of chili cook-offs in the country. Every year hundreds of chili cooks compete nationwide to qualify for ICS’s season finale – the World Championship Chili Cook-off (WCCC)!
Reno, Nevada the “biggest little city in the world” became the location of The World’s Championship Chili Cook-off- now a two-day festival for the first time!
How About Locally Here In Michigan?
Michigan has many chili cook-offs, including events with other activities, cook-offs with multiple competitors, and events that benefit charities.
Here are a few to look forward to coming your way soon.
Downtown Garden City Chili Cook-Off Community FestivalThis event takes place in the Garden City Town Center Plaza parking lot on September 7, 2024, from 10 AM–10 PM. Parking is available in the Town Center parking lot and at Garden City High School, with a free shuttle to the event.
This popular cook-off will take place on Saturday, September 28, 2024, at Sullivan Field (formerly Valley Field) in Grand Rapids. The event will benefit Fans of Valley Field.
I get requests all the time and my buddy Ken Calvert had no problem sharing his masterpiece. It’s how I met KC “King Chili” over a bowl of my chili at the Pontiac Silverdome parking lot when he worked for WRIF. 1982 the NFL was on strike and they had a party in the Pontiac Silverdome parking lot.
Ken Calvert tried my homemade chili and we became friends for a lifetime.
Part II BASIC INGREDIENTS 1 12 oz. can of beer (optional) 1 1 ½ oz. shot of tequila (optional) 1 46 oz. can spicy V-8 juice 1 8 oz. jar hot taco sauce (possibly 2) 1 15 oz. can “herbal” tomato sauce (Hunt’s) 2 6 oz. cans of tomato paste A good dash of Worcestershire sauce A good dash of red wine vinegar 1 beef bouillion cube 1 TBS Texas BBQ sauce 1 finely diced bulb of garlic 1 chopped large white onion 1 chopped large green pepper 2 4 oz. cans of finely chopped jalapeno peppers Brown sugar (sweetened to taste) (In a large two-gallon chili pot, combine all of the ingredients of Part II with Part I)
Part III SPICES
4 TBS fresh chili powder (add more if you like) 2 TBS cumin pepper 2 tsp ground coriander 1 tsp crushed red pepper 1 tsp ground cayenne 2 tsp dried oregano Add your spices…but feel free to add or subtract to your taste.
Just amazing to make on your own. Caution! DO NOT deviate from the original recipe. You can not improve from the Master himself.
Much Love, KC enjoy
Healthy Michigan Chili Recipe
I love chili. A healthy Michigan Chili? Even better! I’m always looking for a great chili at one of our local restaurants, but I also make it at home. I’ve been trying to eat healthier, so I made some adjustments to the recipe I’d been using, and I liked the taste of the chili BETTER. Talk about a win/win. I started out with a recipe from thewholesomedish.com. I like it because it doesn’t have fancy ingredients I don’t have readily available and it has a five-star rating with nearly 3,000 votes. Pro tip: when I search recipes, I always put “best” before it, for example, “Best chili recipe.” I think it helps bring better recipes to the top.
This chili is low-sodium, diabetic-friendly, and DELICIOUS.
I try to shove as many fresh ingredients in as possible, aside from tomatoes. I would love to use some fresh Michigan tomatoes, but I also love chili more in the winter, so that is a rough match-up. I experimented with some low-sodium options and I still think the chili is delicious. I recently started using poblano green peppers. I love the added kick. If you prefer your chili milder, I recommend regular green peppers.
I found a survey where people in Michigan were asked what ingredients make up their “best” chili. CLICK HERE if you’d like to find out about the results. The survey said Michiganders prefer ground beef and three-bean chili. I usually use two, but the more the merrier. My Michigan chili recipe is based on the survey findings, but I did use two, not three beans. I know, I am a rebel.
Born in Mt Clemens, Screamin’ Scott has been a part of the Detroit airwaves for 30-plus years. With 40 years of experience in radio. When he’s not out on the streets for WCSX, you can find him devoting time to local charities with his, “Screamin Angels”; and for 16 years with Rock 4 Tots charity. And last 10 years with his local band, “Chit!.” Screamin Scott likes to write about nostalgic Detroit area memories, classic rock, and local metro Detroit topics.
A Blueyepisode originally released in 2020 everywhere except the United States finally gets the green light to be seen—with a catch: it’s only online (for now).
Don’t Mess With Luthen and His Fricking Lasership | Andor Review
“Dad Baby” was among a number of banned or altered episodes of the hit Ludo Studio global phenomenon that never made it onto Disney+ or the Disney cable channels when it was acquired by the streamer. It’s curious as to why because the official description on Bluey’s official YouTube channel is pretty straightforward: “When Dad shows the kids how to use their old baby-harness, a new game is born: Dad Baby! But dad is unprepared for the harsh realities of giving birth to a baby Bingo.”
It can be suggested that perhaps Disney initially didn’t want to include a very lightly sex-ed centered episode on the show aimed at their kid demographic. io9 watched the now-available episode and it’s not as much of a big deal as the banning was made out to be. “Dad Baby” is a relatable, hilarious depiction of a pregnancy—particularly from the point of view of kids who remember their younger siblings being born. Even the comedic bits—like when Bluey’s dad Bandit carries her sister Bingo as a baby in the “womb” and recalls what he witnessed with his wife Chili—are silly and inoffensive. And yes, he does go through it all down to “pushing” Bingo out, which leans more into the kids’ playacting aspect of Bluey wanting to know how babies come into the world. It’s cute, endearing, and a good emotional episode from the show that’s proved that it knows what it’s doing. If you wanna see if for yourself watch it below!
Dad Baby | Full Episode | Bluey
Mostepisodes of Bluey are now streaming on Disney+.
Last week, Asian Americans — including Chicago’s Anna Desai — felt knots of frustration while processing the condiment controversy instigated by Momofuku Goods, the grocery arm of celebrity chef David Chang’s empire. In March, Momofuku’s attorneys sent cease-and-desist orders to companies that used “chili crunch” and “chile crunch.”
It turns out that the terms chili crisp and chili crunch are sometimes interchangeable, something Momofuku didn’t know. The popularity of these condiments — used on ice cream, eggs, noodles, etc. —has skyrocketed in recent years. Momofuku filed for a U.S. trademark in 2023. Some argued the letters were ploys to seize control of the market. Others, including Momofuku CEO Marguerite Mariscal, countered saying Momofuku needed to show the government they were willing to defend their trademark or risk losing it. In the end, Momofuku lost the goodwill of several members of the AAPI community, including Desai. For years, Desai has used her Instagram platform to champion small and local businesses, many owned by BIPOC women. It may remind Chicagoans of the poke incident of 2018, where Aloha Poke made national headlines for sending cease and desists to restaurant owners who used “aloha” in their names. A difference is Chang is a member of the AAPI community, while the owners of Aloha Poke are not. But the similarity comes from two entities wanting control of a seemingly generic cultural term.
The backlash led to Chang backtracking, describing the letter as a misunderstanding. He explained what happened in a podcast late last week in which he apologized and announced Momofuku’s attorneys would stand down.
Desai, who was born in Hong Kong and moved to southern Illinois with her family as an infant, listened to that very special episode of The David Chang Show and says she was glad he apologized, though she still holds mixed feelings: “How do you claim this term when it really belongs to the culture?” she says.
After hearing about Momofuku’s legal shenanigans, Desai launched a four-partseries of “brands to support right now” spotlighting vendors who sell Asian condiments including Tasting India, Maa Maa Dei, and Guiz. She says she didn’t want to vilify Chang, but felt she needed to respond in an uplifting way. The posts received an outpouring of support across the country.
Desai’s parents are ethnically Chinese and were born in Vietnam. They ran a Chinese restaurant in St. Louis, which is how Desai’s interest in the restaurant industry grew. She established Over the Moon, a fundraiser where bakers created mooncakes filled with more approach fillings; Desai says her children weren’t so excited about traditional flavors, the kind her father bakes and sends annually to celebrate the Moon Festival. It’s not about brainwashing her kids into tradition, but rather, instilling in them an appreciation for original flavors. She refers to her parents’ love of spicy foods, something that wasn’t passed along to her. While heat isn’t her forte, she can still appreciate time-honored recipes that were passed along.
Inspired by Desai’s work, here are a few local vendors selling chile concoctions.
Tasting India, the company founded by Jasmine Sheth, explores India’s diverse culinary traditions by offering a series of goods that amplify any home cook’s pantry. The Bombay Chili Crunch demonstrates this with a cumin-forward condiment that transports eaters to Chinese restaurants in India, where food tends to be spiced to the tastes of locals. It’s a contrast to Sichuan cooking and carves out a unique niche among chili crunch brands. It’s particularly tasty on Chinese American foods taking dishes like Mongolian Beef to new heights. Mushrooms give the blend a punch of umami.
Chefs and spouses Sebastian Vargo and Taylor Hanna are best known in Chicago for their impressive and ever-evolving lineup of lacto-fermented pickles and krauts, but the duo has also earned a sizable following with their chili crisp. Made with smoked shiitakes and four types of chiles, it’s rich and fragrant yet balanced enough to serve in concert with delicate flavors. Vargo and Hanna recommend using a spoonful to punch up eggs, fried chicken, fish, and even pizza.
Second-generation Korean American James Lee and wife Sufei Zhan cite two primary inspirations behind their local brand Chilee (pronounced “shy-lee”) Oil: Lao Gan Ma (literally the “old godmother” of chili oil brands), and Lee’s nonagenarian grandfather, who immigrated from South Korea to Chicago in the hope of greater opportunity. The couple even came up with their own riff on Lao Gan Ma’s packaging, swapping out a grainy photo of a grandmother for an illustration of Lee’s grandfather grinning up from the label. Packed with aromatics, it plays on a traditional flavor profile with a touch of sweetness from caramelized shallots.
Co-op Sauce, a favorite among Chicago’s hot sauce aficionados since its founding in 2003, leans heavily into the crunchy side of things with its pungent garlic chili crisp. Every spoonful of zingy oil is accompanied by crispy mounds of garlic, which translates into a flavor bomb that’s great for doctoring up a boring snack or bare-bones meal. It’s also nut-free, and thus more accessible for all kinds of diners.
Jaye Fong, the one-woman band (read: baker and chef) behind sweet and savory Asian American pop-up Maa Maa Dei, has garnered a loyal following with her OG (mild) and Dragon (“WOOF-level spicy,” per Fong) chili crisps. That’s not surprising, as its complex flavor stems from more than 20 ingredients, including fried shallots and garlic, ginger threads, peanuts, and much more. Both varieties are sold out for the time being, but Fong says she’s planning another drop in early May. Keep an eye on her Instagram for a pre-order announcement.
A traditional Thai condiment, nam prik pao doesn’t fall neatly into the chili crisp category, but Chicago chef Palita Sriratana’s smokey, subtly sweet version is a noteworthy cousin. Sriratana describes the texture as “somewhere between a jam and an oil,” so there’s no crunch, but it still packs a spicy punch (those with tender tongues can cut it with honey to scale down the burn). There’s a vegan version and another variant with more heat.
COLONIE, N.Y. (NEWS10) — In honor of South Colonie school district’s 75th anniversary, the entire school community was invited to the Garnet and Gold Chili Cook off.
The event held two purposes: showcasing samples of delicious chili and mac and cheese and raising money for Things of My Very Own and the United for Alice Project.
The United For Alice Project works to find solutions to promote financial stability at local, state, and national levels, and Things of My Very Own provides crisis intervention services and programs for children.
In this one-pot creamy White Chicken Chili recipe, chicken is poached in broth with spices, garlic and onions before being shredded and added back in with great northern beans and dice green chiles. Sour cream and heavy cream lends delicious flavor and creaminess to this chili. Serve topped with shredded cheese, cilantro and with tortilla chips. This recipe will yield 6 to 8 servings (depending on the serving size).
This white chicken chili is one of my all time favorite chili recipes.
In this one-pot dream, chicken is poached in broth with spices and sautéed onions and garlic before being shredded and added back in to the pot with great northern beans, diced green chiles. This recipe is adapted from a recipe my dear friend Heidi gave me a decade ago. Not much has changed over the years, as it’s still a favorite in our home.
In this post I share how to make the recipe, what to top it and serve it with and also the best way to store and freeze this white chicken chili!
To Make This Creamy White Chicken Chili You Will Need:
olive oil – Lends fat for sautéing.
yellow onion – Adds a subtle sweet onion flavor.
garlic – Adds distinct punchy flavor.
kosher salt – This will draw out flavor and season the dish.
cumin – Lends earthiness and warmth, with an edge of citrus.
oregano – I use mexican oregano, however regular will work just fine. Lends earthy and slightly bitter flavor.
cayenne pepper – Lends some flavor and heat.
white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.
boneless skinless chicken – I like to use both breast and thigh meat, but you can use all of one or the other.
low-sodium chicken broth – Lends flavor and liquid for the chili.
great northern beans – I use canned (rinsed and drained) for ease, however you can soak and cook your own.
chopped green chiles (canned) – I use 1 (4-ounce) each mild and hot.
sour cream – Full fat sour cream works best in this recipe.
heavy cream – Lends creaminess to this chili recipe.
Make The Chili:
In a dutch oven or heavy bottom soup pot, add 1 tablespoon olive oil, 1 diced medium yellow onion and 3 cloves of minced garlic with a pinch of kosher salt.
Stir and cook over medium to medium-low heat until soft and translucent with golden edges. About 8 to 10 minutes.
Once cooked, measure and add in 1 teaspoon ground cumin, 1 teaspoon oregano (mexican oregano if you have it), 1/2 teaspoon white pepper and 1/4 teaspoon cayenne pepper.
Stir and cook 1 minute.
Next, add in 1-1/4 pounds of boneless, skinless chicken and 1-3/4 cup low-sodium chicken broth. I like to use a combination of chicken breasts and thighs. However, you can do all chicken breasts or all thighs.
Cover, with the lid askew and bring to a boil over high heat.
Once boiling, reduce the heat to medium-low to low and poach the chicken for 30 minutes.
When the chicken is fully cooked, us tongs to remove the chicken and transfer to a cutting board. Use two forks to shred the chicken.
Add the shredded chicken back into the the pot along with 2 (15-ounce) cans of drained and rinsed great northern beans and 2 (4-ounce) cans of diced green chiles.
Give that a stir.
Next, remove off the heat and add in 3/4 cup sour cream.
Stir again while pouring in 1/2 cup heavy cream.
Move the pot back onto the burner. With the heat on low, cover the soup leaving the lid askew and heat through until thickened. Stirring occasionally.
Ladle chili into bowls and top with desired toppings.
What toppings to use on White Chicken Chili?
cheese – Monterey Jack, sharp white cheddar, pepper jack or jalapeno jack.
sour cream
cilantro
green onions
avocado
jalapeños
lime wedges
hot sauce
tortilla strips
What to serve with white chicken chili:
How To Freeze Chili And Reheat Later:
COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
Enjoy! And if you give this White Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Creamy White Chicken Chili
In this one-pot creamy White Chicken Chili recipe, chicken is poached in broth with spices, garlic and onions before being shredded and added back in with great northern beans and dice green chiles. Sour cream and heavy cream lends delicious flavor and creaminess to this chili. Serve topped with shredded cheese, cilantro and with tortilla chips.This recipe will yield 6 to 8 servings (depending on the serving size).
Prep Time: 25 minutesmins
Cook Time: 40 minutesmins
Total Time: 1 hourhr5 minutesmins
1tablespoonolive oil
1medium yellow onion, chopped
3clovesgarlic, minced
1teaspoonground cumin
1teaspoonoregano, mexican oregano if you can find it
1/2teaspoonwhite pepper
1/4teaspooncayenne
1¼poundsboneless skinless chicken, breast, thighs or a combination of both
30ounces(canned) great northern beans, or you could use soak and cook dried beans
8ounceschopped green chiles
3/4cupsour cream
1/2cupheavy cream
1½teaspoonskosher salt
In a 5-quart dutch oven or heavy bottom soup pot, add olive oil, yellow onion and garlic with a pinch of kosher salt. Stir and cook over medium to medium-low heat until soft and translucent with golden edges. About 8 to 10 minutes.
Once cooked, measure and add in cumin, oregano, white pepper and cayenne pepper. Stir and cook 1 minute.
Next, add in chicken and low-sodium chicken broth. I like to use a combination of chicken breasts and thighs. However, you can do all chicken breasts or all thighs.
Cover, with the lid askew and bring to a boil over high heat. Once boiling, reduce the heat to medium-low to low and poach the chicken for 30 minutes.
When the chicken is fully cooked, us tongs to remove the chicken and transfer to a cutting board. Use two forks to shred the chicken.
Add the shredded chicken back into the the pot along with the (drained and rinsed) great northern beans and the diced green chiles. Stir to combine.
Next, remove off the heat and add in the sour cream and heavy cream. With the heat on low, cover the soup leaving the lid askew and heat through until thickened. Stirring occasionally.
Ladle soup into bowls and serve topped with toppings of choice
If you decide to use canned beans to save time, simply omit the dry bean soaking and cooking instructions.
Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
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