This BBQ Chili One Pot Confetti Style recipe is just plain delicious comfort food. Confetti chili has the colors that kids and adults will love and with one pot there’s much less to clean. This is a great recipe for parties, backyard BBQs or just summertime hangs.
2 tablespoon olive oil
1 onion, chopped
2 cups sliced celery
2 cups diced carrots
1 can Pinquitos with sauce
1 can Chili beans with sauce
1 can kidney beans, drained
1 can black beans, drained
1 can Mexican corn, drained
1 can Rotel Mexican tomatoes
1 can tomato sauce
2 cups chicken stock
½ cup ketchup
¼ to ½ teaspoon Chipotle chili pepper or Chili Powder
½ cup Spicy Cranberry BrannenGourmet BBQ Sauce (Ghost Fire if you like it spicy chili)
½ cup Original Paradise Pepper Sauce (Angry CranCot if you like it spicy)
In a large stockpot, sweat the vegetables on medium-low temperature in olive oil with a pinch of salt for 5-10 minutes. Once onion is translucent add tomatoes, tomato sauce, beans and corn. Stir in chicken stock, one cup at a time for your own desired thickness. Add Chipotle powder, stir well.
Low and Slow
Cook on low heat for 1 to 2 hours stirring occasionally letting the flavor meld together. Add more chicken stock after an hour if the chili is too thick.
Serve up in a nice bowl. For extra goodness top with a bit of sharp cheddar cheese and minced sweet onion.
This Spicy Cranberry Baked Chicken Wings recipe is a quick and easy dinner. Baking wings is a healthy alternative to frying and is the perfect dinner on a budget!
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. salt
½ tsp. ground red pepper
1 tsp. paprika
2 tsp. chili powder
8 boneless skinless chicken thighs
1/3 cup BrannenGourmet Spicy Cranberry Pepper Sauce
3 Tbsp. honey
2 tsp apple cider vinegar
Coat The Chicken
Combine the first 6 ingredients in a large bowl and add chicken wings. Toss until evenly coated.
Bake and Broil
Place chicken in preheated oven at 375 degrees F and cook for 1 hour or until crisp and golden brown.
Bake and Broil
Combine honey, vinegar and Spicy Cranberry Pepper Sauce in large bowl stirring well. Toss in chicken wings while they are still hot.
Plate and Serve
Serve on plate with side of Spicy Cranberry Pepper Sauce and celery sticks. ENJOY!
Our Sweet and Grilled Spicy Chicken Teriyaki is an easy dinner dish that everyone will love. As the Ghost Fire BBQ Sauce and Angry CranCot Paradise Pepper Sauce blend together over the heat they create a unique fusion of hot and sour.
2 lbs. Chicken Tenders
1/2 cup Ghost Fire BBQ Sauce
1/2 cup Angry CranCot Paradise Pepper Sauce
1/4 cup Teriyaki Sauce
2 Tbsp. Soy sauce
2 Tbsp. Crushed Garlic
2 Tbsp. Crushed Ginger
Marinade The Chicken
Combine all the ingredients in a bowl and let sit for for at least 6 hours or ideally overnight.
Grill and Glaze
Place the chicken tenders on a preheated grill and glaze chicken with leftover marinade as it cooks. Continue cooking until the internal chicken temperature reaches 165 degrees fahrenheit. Alternatively, you can cook this chicken on the stovetop.
Rest and Serve
Remove chicken from grill and let chicken rest for a few minutes on a cooling rack or plate. Serve on a plate and top with green onions. Add rice to make this Sweet and Spicy Grilled Chicken Teriyaki a complete meal. ENJOY!