Ingredients:
6 pounds dried pinto beans
3/8 cup salt
20 pounds lean ground beef
1 pound chopped onions
4 cloves garlic, minced
6 quarts canned peeled and diced tomatoes
2 quarts tomato paste
1 1/3 cups chili powder
3 tablespoons ground cumin
1 1/2 teaspoons ground black pepper
Directions:
1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Monday, December 6, 2010
Green Pork Chili
Ingredients:
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed
Directions:
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed
Directions:
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
New Mexico Pork Chili
Ingredients:
1/2 cup canola oil, divided
2 fresh jalapeno peppers, stems removed
1 pound ground pork
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28-ounce) can green enchilada sauce
1 (7-ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, leaves chopped
1/2 lime, juiced
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed
Cooked rice, for serving
Directions:
In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
1/2 cup canola oil, divided
2 fresh jalapeno peppers, stems removed
1 pound ground pork
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28-ounce) can green enchilada sauce
1 (7-ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, leaves chopped
1/2 lime, juiced
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed
Cooked rice, for serving
Directions:
In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
Venison Chili
Ingredients:
4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
1 cup grated Sonoma Jack cheese
Directions:
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
1 cup grated Sonoma Jack cheese
Directions:
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
New Mexico Pork Chili Verde
Ingredients:
New Mexico Pork Chili Verde
8 whole tomatillo
4 each Garlic cloves
1 cup Fresh cilantro leaves, chopped
41/2 oz Green chilies, chopped
2 tablespoon Olive oil
3 1/2 lb pork tenderloin cut into bite-size pieces
1 teaspoon Salt
1 teaspoon Black pepper, freshly ground
2 each yellow onions, chopped
1 each Large green bell pepper, seeded, chopped
2 each Jalapeno pepper, seeded, minced
1 tablespoon Ground cumin
2 teaspoon Dried oregano
2 cup Canned chicken broth, low sod
Directions:
A savory sauce made from cilantro, greenchilies, and tomatillos gives this versatiledish a nice green hue. Tomatillos look likesmall green tomatoes and usually comewith a papery husk attached. Serve with agreen salad and fresh corn bread. Recipemay be frozen and halved.
Preheat broiler. With a sharp knife, makea small X on base of each tomatillo. Spreadtomatillos and unpeeled garlic cloves ona baking sheet lined with foil, and placethem about 6 inches under broiler. Broiluntil tomatillos are blistered in severalspots, about 5 minutes (X in skin shouldhelp keep tomatillos from bursting loudlyin broiler, but don’t worry if they do). Turntomatillos and garlic cloves over and broiluntil other side of tomatillos blister andthey’re soft to the touch, 3 to 4 minuteslonger. Remove baking sheet from ovenand let cool.
When tomatillos and garlic are coolenough to handle, peel garlic. Placetomatillos, garlic, cilantro, and chilies ina blender or food processor. Pulse untilingredients are blended and finely minced,the texture of applesauce. Set aside.
Heat olive oil in a large stockpot overmedium-high heat. Season pork cubeswith salt and pepper and add cubes to pot.Saute pork until cubes are browned on allsides, then use a slotted spoon to transferthem to a bowl; set aside. Don’t overcrowdpork ? you may need to cook it in twobatches, about 5 to 6 minutes per batch.
If needed, pour off all but 1 Tbsp. offat left in pot. Add onions, reduce heat tomedium-low, and cook, stirring frequently,until onions are soft and translucent, about8 minutes. Add bell pepper and jalape?osand cook for about 5 minutes more, stirringfrequently.
Return pork to pot, sprinkle with cuminand oregano, and cook, stirring constantly,for 2 minutes. Add tomatillo mixture topot along with chicken broth and stir tocombine. Bring mixture to a boil overmedium-high heat. Reduce heat to lowand simmer, uncovered, until pork is verytender, about 2 hours.
Serve chili in deep bowls. If desired,serve lime wedges and warmed flourtortillas or corn bread on side plates andchopped cilantro and sour cream in sidebowls.
New Mexico Pork Chili Verde
8 whole tomatillo
4 each Garlic cloves
1 cup Fresh cilantro leaves, chopped
41/2 oz Green chilies, chopped
2 tablespoon Olive oil
3 1/2 lb pork tenderloin cut into bite-size pieces
1 teaspoon Salt
1 teaspoon Black pepper, freshly ground
2 each yellow onions, chopped
1 each Large green bell pepper, seeded, chopped
2 each Jalapeno pepper, seeded, minced
1 tablespoon Ground cumin
2 teaspoon Dried oregano
2 cup Canned chicken broth, low sod
Directions:
A savory sauce made from cilantro, greenchilies, and tomatillos gives this versatiledish a nice green hue. Tomatillos look likesmall green tomatoes and usually comewith a papery husk attached. Serve with agreen salad and fresh corn bread. Recipemay be frozen and halved.
Preheat broiler. With a sharp knife, makea small X on base of each tomatillo. Spreadtomatillos and unpeeled garlic cloves ona baking sheet lined with foil, and placethem about 6 inches under broiler. Broiluntil tomatillos are blistered in severalspots, about 5 minutes (X in skin shouldhelp keep tomatillos from bursting loudlyin broiler, but don’t worry if they do). Turntomatillos and garlic cloves over and broiluntil other side of tomatillos blister andthey’re soft to the touch, 3 to 4 minuteslonger. Remove baking sheet from ovenand let cool.
When tomatillos and garlic are coolenough to handle, peel garlic. Placetomatillos, garlic, cilantro, and chilies ina blender or food processor. Pulse untilingredients are blended and finely minced,the texture of applesauce. Set aside.
Heat olive oil in a large stockpot overmedium-high heat. Season pork cubeswith salt and pepper and add cubes to pot.Saute pork until cubes are browned on allsides, then use a slotted spoon to transferthem to a bowl; set aside. Don’t overcrowdpork ? you may need to cook it in twobatches, about 5 to 6 minutes per batch.
If needed, pour off all but 1 Tbsp. offat left in pot. Add onions, reduce heat tomedium-low, and cook, stirring frequently,until onions are soft and translucent, about8 minutes. Add bell pepper and jalape?osand cook for about 5 minutes more, stirringfrequently.
Return pork to pot, sprinkle with cuminand oregano, and cook, stirring constantly,for 2 minutes. Add tomatillo mixture topot along with chicken broth and stir tocombine. Bring mixture to a boil overmedium-high heat. Reduce heat to lowand simmer, uncovered, until pork is verytender, about 2 hours.
Serve chili in deep bowls. If desired,serve lime wedges and warmed flourtortillas or corn bread on side plates andchopped cilantro and sour cream in sidebowls.
Three Bean Chili Recipe
Ingredients
2 Tablespoons olive oil
2 medium onions, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
1 large jalapeno pepper (seeded, de-veined and chopped)
6 cloves garlic, minced
1 cup beer
2 16 oz. cans diced tomatoes
1 14 oz. can black beans
1 16 oz. can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon hot pepper sauce
1 teaspoon salt
1 can vegetarian refried beans with chiles
Directions
In a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add beer and stir well. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.
2 Tablespoons olive oil
2 medium onions, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
1 large jalapeno pepper (seeded, de-veined and chopped)
6 cloves garlic, minced
1 cup beer
2 16 oz. cans diced tomatoes
1 14 oz. can black beans
1 16 oz. can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon hot pepper sauce
1 teaspoon salt
1 can vegetarian refried beans with chiles
Directions
In a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add beer and stir well. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.
Vegetarian Chili Recipe
Ingredients:
3 Tablespoons olive oil
1 1/2 cups chopped onion
8 large garlic cloves, chopped
2 19 oz. cans red kidney beans
2 19 oz. cans dark red kidney beans
1 envelope taco seasoning or 1/4 cup taco seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 15oz can tomato sauce
3 cups chicken broth or vegetable broth
1 6oz can tomato paste
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
3 Tablespoons olive oil
1 1/2 cups chopped onion
8 large garlic cloves, chopped
2 19 oz. cans red kidney beans
2 19 oz. cans dark red kidney beans
1 envelope taco seasoning or 1/4 cup taco seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 15oz can tomato sauce
3 cups chicken broth or vegetable broth
1 6oz can tomato paste
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
Texas Chili
Ingredients
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
3 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1/2 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
1 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Green onion leaves, for garnish
Advocado wedges, for garnish
Directions
In a small dry skillet over low heat add the oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco,chopped green onions, and lime for garnish
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
3 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1/2 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
1 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Green onion leaves, for garnish
Advocado wedges, for garnish
Directions
In a small dry skillet over low heat add the oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco,chopped green onions, and lime for garnish
Caddo Chili
Ingredients:
3 lbs. lean beef chuck roast (chili grind)
5-6 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon salt
2 teaspoons cayenne pepper
2 tablespoons cumin
1 tablespoon Mexican oregano
2 15-oz. cans beef broth
1 12-oz. water
1 10-oz. can Rotel tomatoes
1 Large purple onion, chopped fine
1 16-oz. can Hunt’s tomato sauce
1 beef bouillon cube
3-4 pieces of Hickory-smoked type thin bacon, cooked crisp, reserve grease
Directions:
After cooking bacon slices in your Dutch oven, remove bacon and set aside. On high heat, add chopped purple onion and cook until soft in bacon grease. Add beef chuck roast (chili grind) and brown thoroughly. Add the bacon, crumbled into fine pieces, into the mixture. Mix all dry ingredients together and add, then immediately follow with the remaining canned items and the water. Bring to a low- medium boil, uncovered, and cook for 1 ½ hours, stirring frequently.
Add 2-3 tbsp. corn starch mixed with water to thicken. Cook this mixture until it reaches desired thickness. Add additional water if needed while cooking. Taste, then re-season with salt, black pepper and addition cayenne for more heat, if needed, until your eyes start to twitch or tear up.
This is best when prepared the day before, refrigerated overnight, and then brought back to piping hot right before serving. Serve with warm basket corn Tortillas chips. Garnish graded Cheddar and chopped fresh cilantro.
3 lbs. lean beef chuck roast (chili grind)
5-6 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon salt
2 teaspoons cayenne pepper
2 tablespoons cumin
1 tablespoon Mexican oregano
2 15-oz. cans beef broth
1 12-oz. water
1 10-oz. can Rotel tomatoes
1 Large purple onion, chopped fine
1 16-oz. can Hunt’s tomato sauce
1 beef bouillon cube
3-4 pieces of Hickory-smoked type thin bacon, cooked crisp, reserve grease
Directions:
After cooking bacon slices in your Dutch oven, remove bacon and set aside. On high heat, add chopped purple onion and cook until soft in bacon grease. Add beef chuck roast (chili grind) and brown thoroughly. Add the bacon, crumbled into fine pieces, into the mixture. Mix all dry ingredients together and add, then immediately follow with the remaining canned items and the water. Bring to a low- medium boil, uncovered, and cook for 1 ½ hours, stirring frequently.
Add 2-3 tbsp. corn starch mixed with water to thicken. Cook this mixture until it reaches desired thickness. Add additional water if needed while cooking. Taste, then re-season with salt, black pepper and addition cayenne for more heat, if needed, until your eyes start to twitch or tear up.
This is best when prepared the day before, refrigerated overnight, and then brought back to piping hot right before serving. Serve with warm basket corn Tortillas chips. Garnish graded Cheddar and chopped fresh cilantro.
Cincinnati Chili
10 ounces uncooked spaghetti
1 tablespoon vegetable oil
1 pound ground turkey breast
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 jar (26 to 28 ounces) chunky vegetable-style tomato pasta sauce
1 can (15 to 16 ounces) kidney beans, rinsed and drained
2 tablespoons chili powder
Cook and drain spaghetti as directed on package.
While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.
Makes 5 servings (1 cup chili and 1 cup spaghetti each)
1 tablespoon vegetable oil
1 pound ground turkey breast
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 jar (26 to 28 ounces) chunky vegetable-style tomato pasta sauce
1 can (15 to 16 ounces) kidney beans, rinsed and drained
2 tablespoons chili powder
Cook and drain spaghetti as directed on package.
While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.
Makes 5 servings (1 cup chili and 1 cup spaghetti each)
My Favorite - White Chicken Chili
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso® chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired
In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso® chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired
In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro
Enchilada Chili
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso® enchilada sauce
1 1/2 cups Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
1 can (15 oz) spicy chili beans in sauce
1 cup chile cheese-flavored corn chips, if desired
In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso® enchilada sauce
1 1/2 cups Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
1 can (15 oz) spicy chili beans in sauce
1 cup chile cheese-flavored corn chips, if desired
In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.
Spaghetti and Pinto Bean Chili
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups water
1/2 cup taco sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
4 ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1 can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups water
1/2 cup taco sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
4 ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1 can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.
Chipotle Turkey Chili
3/4 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 tablespoon finely chopped garlic
1 cup Green Giant® frozen whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 teaspoon salt
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)
In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.
1 medium onion, chopped (1/2 cup)
1 tablespoon finely chopped garlic
1 cup Green Giant® frozen whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 teaspoon salt
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)
In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.
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