Casey Becker04:14PM on March 21, 2009

This looks damn good! Next time though, let's see more of that cute girl! (You're welcome Chell)! ;) Anyway, I'm probably going to be in town next weekend and I have a great idea. Lets... "Make it. Eat it. Drink a beer. And then go train with weights." (Yeah, I copied and pasted). Good stuff buddy!

Casey

Chris05:28AM on March 22, 2009

For a variation;

lose the chicken broth
use minced (ground) chicken (cook with the onions/garlic)
half white beans half kidney beans
tin or two of chopped tomatoes
small tin of sweetcorn
keep same cooking method and rest of ingredients

Fantastic eaten cold the next day pwo, or shovelled into a wholemeal pita to bump the carbs up even higher.

Tom05:47AM on March 22, 2009

Nate,
thanks for that.. will definitely try it..
by the way, how do you usually eat your chicken breast? just grill the chicken breast in the george foreman and put some spices on it?

Konstantin12:23PM on March 22, 2009

Lesson learned: Hot girls like buff guys who cook.

Nick Chmura04:12PM on March 22, 2009

Who are you talking about?
Emeril?

Thomas03:45AM on March 23, 2009

Why all the canned beans and chiles? Use dried. Just soak in water for an hour before using or overnight in the fridge. Fresh chiles would have less sodium and additives and be over all much better for you.

You really need to invest the 5 dollars to buy a cutting board and a big spoon (laddle)

J.C.10:28AM on March 23, 2009

Nate, your blog is awesome... with that being said, stick to lifting weights, drinking beers and talking to hot girls. This chili recipe is is quite possibly the worst chili recipe I have ever seen.

I'm with Thomas, where are the fresh or dried chiles, fresh herbs, peppers and at the very least chicken cooked with some love. It is a crying shame to see pre-packaged "Italian Seasoning" and canned beans/peppers going into that pot. At any good farmer's market or supermarket you can get great, fresh veggies and herbs to make chili worth eating. On a final critical note it looked more like chicken and bean soup sitting in a watery broth of canned bean and pepper juice.

Here is a recipe for Chicken Chili, it is thickened with Peanuts or Cashews (choice) like traditional sauces from Veracruz...

1 1/4 cups reduced-sodium chicken broth (10 fl oz)
1 (14- to 15-oz) can stewed tomatoes
4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces
1 (3/4-inch-thick) crosswise slice of a medium white onion
2 garlic cloves, peeled
1/2 cup coarsely chopped fresh cilantro
1/4 cup dry-roasted Peanuts (optional, or I use raw Cashews)
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
2 tablespoons olive oil
1 2 lb. cooked chicken (roasted or rotisserie)
15-oz pink beans soaked overnight or Goya makes canned pink beans


Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, nuts, cumin, and salt in a blender until smooth, about 2 minutes.
Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
Meanwhile, coarsely shred chicken, discarding skin and bones.
Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.


Sorry Nate, but this recipe shits on your recipe and shows a bit more culinary prowess.

Nate Green01:01PM on March 23, 2009

Wow guys! Take it easy! :)

Now that recipe looks a lot better, J.C.

I grabbed my recipe from one of those little cards at the health food store and thought I'd give it a whirl. I'll have to try yours though and see if it kicks the shit out of mine. (Which it probably will...)

Thanks for the note about soaking the beans, Tom. Good tip.

And I have a cutting board. It was just dirty and I got all lazy.

:)

-Nate

Grandpa02:19PM on March 23, 2009

Manners, BOY! The lady should be served first!

J.C. B.12:54PM on March 24, 2009

Made the chili last night and I thought it turned out great. Can't wait to try JC's recipe. And Nate my girlfriend says thanks she loved it. Keep the recipes and videos coming bro.

J.C.05:26PM on March 24, 2009

I forgot to post a kick-ass Chipotle chili dip... Nate, you gotta try this;

1 teaspoon fresh Garlic
1/2 teaspoon sea salt (or to taste)
2 cups raw Cashews
1/2-1 teaspoon dried Chipotle powder
1/4 cup lemon juice
1/4 cup water

In a blender add all the dry ingredients, once they are broken down nicely add in the lemon juice and water and puree till smooth and creamy. This shit rocks on raw veggies. For some variation you can use different spices and herbs to create different flavors.

note: I buy my raw Cashews from Navitas Naturals and they are guaranteed raw. Most, if not all, "raw" Cashews in all stores have been heated over 105 degrees in the steaming process to get them out of their shell. Although rather minimal the enzymes are already broken down enough to prevent them from being fully raw. If you use raw Cashews from your local market soak them for 4 hours before using. Although I don't work for Navitas Naturals I'll drop an ad and say that all their products are awesome and their Cashews taste 100 times better and noticeably different (in a good way). I use a lot of their products and nothing compares.

Andy08:08PM on March 24, 2009

Needs more jalapeños

Tom Sullivan08:21AM on March 25, 2009

Ray Lamontagne (sp) in the background? Big Fan.

Great stuff Nate, Keep it going.

Jonathan03:13AM on March 26, 2009

Nate, thanks for keeping the video to the 5-minute length. I was able to get it captioned thanks to SUBply.

An off-topic question, when you're sick with a flu or a cold/cough bug, do you continue exercising or just lay it off in hope for a speedier recovery from the virus?

Kaiser11:27AM on March 26, 2009

Looks tasty, Nate - I'm gonna have to steal that one !!

Does Acai Berry Work11:18AM on March 27, 2009

Very nice recipe, liked the girl part and the beer as well. Hmmn, I think I wanna start a cooking stream at Ustream, me thinks.. :)