Eva’s Award Winning Chili

CHILI PIC

We had the pleasure of sponsoring the 2017 Aspen MGA Chili Cookoff this year. This award-winning recipe is PACKED FULL of flavor and is a must try!

INGREDIENTS:

  • 6 cups chicken stock
  • 2 cups salsa verde
  • 1 teaspoon Runnin Wild Gourmet Peppered Sea Salt Seasoning
  • 1 rotisserie chicken, cubed or shredded
  • 2 (15oz) cans of great northern beans
  • 2 teaspoons cumin
  • 3 large garlic cloves, chopped
  • 2 tablespoons dried onion flakes
  • 1 teaspoon fresh cracked black pepper
  • 1 jalapeno (half for garnish)
  • 4 tablespoons fresh cilantro, chopped (half for garnish)
  • 1 avocado (optional)
  • Sour Cream (optional)

PROCEDURE:

  1. Stove-top Method: Add chicken broth, shredded chicken, and the rest of the ingredients into a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
  2. Slow Cooker Method: Add chicken broth, rotisserie chicken, and the rest of the ingredients into a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Add the beans during the last half hour of cooking. Shred the chicken.
  3. Serve with desired toppings. Enjoy!

CLICK HERE FOR PRINTABLE

Garlic & Parmesan Chicken Pasta

pasta pic

INGREDIENTS:

PROCEDURE:

  1. Season chicken breasts with Runnin Wild Poultry Seasoning and Runnin Wild Smokey Paprika. Saute in skillet until done.
  2. Cook pasta according to package directions. Salt the water with 1/2 teaspoon salt.
  3. In a saucepan, heat unsalted butter over medium-high heat. Add minced garlic and cook, stirring frequently, until fragrant (about 1-2 minutes). Add chopped spinach and cook for 2 minutes.
  4. While whisking, slowly add heavy whipping cream, followed by Runnin Wild Garlic Butter Seasoning and Parmesan cheese. Bring to simmer. Add mozzarella cheese. Once saute is thickened, reduce heat, stirring frequently to prevent sticking.
  5. Drain and add cooked angel hair pasta to the sauce. If the mixture is too thick, add more whipping cream as needed, until desired consistency is reached.
  6. Add chicken to the top of the pasta in the saucepan. Enjoy!

CLICK HERE FOR PRINTABLE

Runnin Wild Creamy Alfredo

ALFREDO PIC

INGREDIENTS:

PROCEDURE:

  1. Melt butter in a medium nonstick saucepan over medium heat. Add cream cheese and Runnin Wild Garlic Butter Seasoning, stirring with wire whisk until smooth.
  2. Add milk and heavy whipping cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.
  3. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

CLICK HERE FOR PRINTABLE

Runnin Wild Bison & Vegetable Stew

Stew pic

INGREDIENTS:

  • 1 pound ground buffalo meat
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 1 potato, chopped
  • 3 tomatoes, chopped
  • 2 bay leaves
  • 1 tablespoon Runnin Wild Gourmet Smokey Paprika Rub
  • 1 teaspoon black pepper
  • 1 cup red wine
  • 1 (14 oz) can low sodium beef broth
  • Nonstick cooking spray

PROCEDURE

  1. Spray a skillet with nonstick cooking spray.
  2. Brown buffalo meat in the skillet over medium-high heat until cooked through.
  3. Place in a slow cooker along with all the other ingredients.
  4. Turn cooker on high and simmer for 6-8 hours. Enjoy!

CLICK HERE FOR PRINTABLE