Well now, these were different! I’d never thought of making chili-stuffed mushrooms on my Char-Broil Big Easy. Not even in my dreams, where sometimes odd food things can happen. I have to say, they’re quite the addicting little bites. Further proof that the Char-Broil Big Easy isn’t just for poultry (but let’s face it, it does one heck of a good job at that!).
You could definitely spice up your version of chili-stuffed mushrooms. Use a spicy chili (you probably saw that coming) and shredded habanero jack cheese. Top the mushrooms with jalapeno just before serving. That’ll get the party going!
Also try my pesto-stuffed mushrooms on the Big Easy.
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Chili-Stuffed Mushrooms on the Char-Broil Big Easy
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 16 bites
- 16 cremini mushrooms stems removed
- 1/2 cup chili
- 1/4 cup cream cheese softened
- 1/4 cup shredded cheddar cheese plus a bit more for topping
- Kosher salt and freshly ground black pepper. to taste
Fire up your Big Easy.
Combine the chili, cream cheese, and 1/4 cup of cheddar. Season with salt and pepper, to taste.
Spoon mixture into the center of the mushrooms. Push it in (gently) to fill the cavity. It's ok to mound it up a good bit too.
Transfer the mushrooms to the Big Easy basket and the Bunk Bed Basket.
Place into the Big Easy and cook until the mushrooms are starting to soften, about 15 minutes.
You can add the cheese now and return the mushrooms to the Big Easy to melt it, or remove them, transfer to a platter and sprinkle with more cheese.
It was not a great day for grilling. I’ve always said that grilling is a passion not a season. But 50 MPH winds and blowing rain can make me rethink that philosophy. I was still jonesin’ for a chili dog so I brought out the slow cooker and satisfied my need for a good dog on a bad weather day. The dogs end up tender and they even absorb some of the great chili flavors. Topped with cheese, onion and jalapeno they hit the spot.
Slow cooker chili dogs are a really great way to feed a crowd with no fuss whatsoever. You can easily double or triple this recipe if your slow cooker is big enough, ideal for that big game party!
Also try my slow cooker chicken wings.
Slow Cooker Chili Dogs
Cook Time4 hrs
Total Time4 hrs
Servings: 8 servings
Place the hot dogs in the bottom of your slow cooker.
In a bowl, combine the chili and soup and pour over the hot dogs.
Cover and cook on low for 4 hours.
Serve hot dogs with buns, onion and cheese nearby. (I also like to have a few slices of fresh jalapeno for a little kick!)
Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! You pretty much open your pantry and grab everything in it that is spicy and throw it in a pot with some chicken, some beans, some roasted peppers, and some broth. Done!
I really enjoyed the smokiness of this spicy white chicken chili. There are so many different flavors coming together in every spoonful. I’m thinking you could easily make this a beef chili by substituting cooked crumbled ground beef (or small pieces of chuck) along with beef broth. Or you can easily go the turkey route, using crumbled cooked ground turkey.
Also try my 6 bean chili. Because more beans is more better.
Spicy White Chicken Chili
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8 servings
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 5 cloves garlic minced
- 1 tablespoon cumin optional, or use less if you wish
- 2 tablespoons chili powder
- 1 teaspoon cayenne
- 1 tablespoon chipotle powder
- Kosher salt and freshly ground black pepper to taste
- 2 poblanos roasted, stems and seeds removed, chopped
- 1 jalapeno roasted, stems and seeds removed, minced
- 2 cans chopped roasted green chiles
- 1/4 cup chopped fresh cilantro
- 4 cups chicken broth divided
- 3 cups cooked chicken chopped or shredded
- 1 lime juiced and zested
- 3 15 ounce cans cannelini beans, rinsed and drained
- Your favorite toppings shredded cheese, tortilla strips, sour cream, etc
Heat oil in large Dutch or pot over medium-high heat.
Add onion and cook for 5 minutes.
Add the garlic and cook for another minute.
Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
Add the beans and cook another 15 minutes, adding more broth if necessary.
Serve with desired toppings.