Pumpkin Turkey Chili
- serves 6 -
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)
Procedure
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.
3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.
Showing posts with label Chili. Show all posts
Showing posts with label Chili. Show all posts
Friday, November 25, 2011
Monday, October 31, 2011
SPICY HOT CHILI
SPICY HOT CHILI
1 lb. ground beef or pork
2 cloves garlic, minced
1 (16 oz.) can red kidney beans, drained
1 (4 oz.) can green chili peppers, rinsed, seeded & chopped
1 tsp. sugar
1 tsp. oregano, crushed
1/4 tsp. celery salt
1/4 tsp. pepper
Few drops bottled hot pepper sauce
1 med. onion, chopped
1 (16 oz.) can tomatoes, cut up
3/4 c. tomato juice
1 tbsp. Worcestershire sauce
2 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne
1/8 tsp. dry mustard
In large saucepan cook meat, onion and garlic until meat is browned; drain off fat. Stir in undrained tomatoes, beans, tomato juice, chili peppers, Worcestershire, paprika, sugar, salt, oregano, cumin,
celery salt, cayenne, pepper, mustard, hot pepper sauce and 1 cup water. Cover and simmer for 20-30
minutes. Makes 4-6 servings.
Enjoy.
1 lb. ground beef or pork
2 cloves garlic, minced
1 (16 oz.) can red kidney beans, drained
1 (4 oz.) can green chili peppers, rinsed, seeded & chopped
1 tsp. sugar
1 tsp. oregano, crushed
1/4 tsp. celery salt
1/4 tsp. pepper
Few drops bottled hot pepper sauce
1 med. onion, chopped
1 (16 oz.) can tomatoes, cut up
3/4 c. tomato juice
1 tbsp. Worcestershire sauce
2 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne
1/8 tsp. dry mustard
In large saucepan cook meat, onion and garlic until meat is browned; drain off fat. Stir in undrained tomatoes, beans, tomato juice, chili peppers, Worcestershire, paprika, sugar, salt, oregano, cumin,
celery salt, cayenne, pepper, mustard, hot pepper sauce and 1 cup water. Cover and simmer for 20-30
minutes. Makes 4-6 servings.
Enjoy.
Sunday, October 30, 2011
ALLIGATOR CHILI
ALLIGATOR CHILI
1 pound Alligator meat
2 tablespoons vegetable oil
1 large onion (chopped)
1 clove garlic (minced)
1 large bell pepper (chopped)
1 (10-ounce) can Ro-tel tomatoes and chilies (blended)
1 (16-ounce) can pinto beans
1 (6-ounce) can tomato paste
1 teaspoon Cumin
1 Jalapeno pepper (chopped)
1 cup red wine (Merlot preferred)
6 bottles cold beer
Salt & Pepper to taste
Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine(cold beer may be substituted) . In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot add oil, onion, bell pepper and garlic. Sauté until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapenos. Cook on medium low heat for 40 minutes. Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread.
1 pound Alligator meat
2 tablespoons vegetable oil
1 large onion (chopped)
1 clove garlic (minced)
1 large bell pepper (chopped)
1 (10-ounce) can Ro-tel tomatoes and chilies (blended)
1 (16-ounce) can pinto beans
1 (6-ounce) can tomato paste
1 teaspoon Cumin
1 Jalapeno pepper (chopped)
1 cup red wine (Merlot preferred)
6 bottles cold beer
Salt & Pepper to taste
Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine(cold beer may be substituted) . In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot add oil, onion, bell pepper and garlic. Sauté until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapenos. Cook on medium low heat for 40 minutes. Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread.
Saturday, October 29, 2011
Black Bean Chili With Toasted Spice
Black Bean Chili With Toasted Spice
Recipe By: "Vegetarian Times" July, 1993
Ingredients
3 Cups Dried black beans -- soaked
8 Cups Water
2 Jalapeno peppers -- minced
1 1/2 Tablespoons Grated ginger
1 Bay leaf
1 Cup Cilantro -- chopped
1 Teaspoon Cumin seeds
2 Tablespoons Chili powder
1/2 Tablespoon Oregano
1/2 Cup Sun-dried tomatoes
4 Cups Plum tomatoes -- peeled and chopped
1/3 Cup Bulgur wheat -- uncooked
1/2 Cup Boiling water
**SEASONINGS* *
Salt & pepper -- TO Taste
1/2 Tablespoon Mustard seeds
1/2 Teaspoon Fennel seeds
Instructions
Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with
boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 cup & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simmer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with
olive oil.
Recipe By: "Vegetarian Times" July, 1993
Ingredients
3 Cups Dried black beans -- soaked
8 Cups Water
2 Jalapeno peppers -- minced
1 1/2 Tablespoons Grated ginger
1 Bay leaf
1 Cup Cilantro -- chopped
1 Teaspoon Cumin seeds
2 Tablespoons Chili powder
1/2 Tablespoon Oregano
1/2 Cup Sun-dried tomatoes
4 Cups Plum tomatoes -- peeled and chopped
1/3 Cup Bulgur wheat -- uncooked
1/2 Cup Boiling water
**SEASONINGS* *
Salt & pepper -- TO Taste
1/2 Tablespoon Mustard seeds
1/2 Teaspoon Fennel seeds
Instructions
Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with
boiling water, cover & let sit for 10 minutes.
When beans are cooked, remove 1 cup & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simmer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with
olive oil.
Friday, October 28, 2011
All-American Beef Chili
All-American Beef Chili
2 Tbsp vegetable oil
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
1/4 cup chili powder
1 Tbsp ground cumin
1/4 to 1/2 tsp cayenne pepper
About 1 tsp salt, or to taste
6 cloves garlic, minced
2 pounds (85 percent lean) ground beef
2 cans (15 ounces each) kidney beans, rinsed
1 can (28 ounces) diced tomatoes
1 can (28 ounces) tomato purée
Fresh ground black pepper
Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, bell pepper, chili powder, cumin, cayenne and 1/2 teaspoon salt. Cook until vegetables have softened, about 7 minutes. Stir in garlic and cook 15 seconds.
Add beef and increase heat to medium-high. Cook until no longer pink, breaking up beef with a spoon. Stir in beans, diced tomatoes with their juice, tomato purée, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook 45 minutes.
Remove lid and continue to simmer 45 minutes. Stir occasionally. Season with salt and pepper to taste before serving.
Serves 8. Enjoy. Marilyn.
2 Tbsp vegetable oil
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
1/4 cup chili powder
1 Tbsp ground cumin
1/4 to 1/2 tsp cayenne pepper
About 1 tsp salt, or to taste
6 cloves garlic, minced
2 pounds (85 percent lean) ground beef
2 cans (15 ounces each) kidney beans, rinsed
1 can (28 ounces) diced tomatoes
1 can (28 ounces) tomato purée
Fresh ground black pepper
Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, bell pepper, chili powder, cumin, cayenne and 1/2 teaspoon salt. Cook until vegetables have softened, about 7 minutes. Stir in garlic and cook 15 seconds.
Add beef and increase heat to medium-high. Cook until no longer pink, breaking up beef with a spoon. Stir in beans, diced tomatoes with their juice, tomato purée, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook 45 minutes.
Remove lid and continue to simmer 45 minutes. Stir occasionally. Season with salt and pepper to taste before serving.
Serves 8. Enjoy. Marilyn.
Thursday, October 27, 2011
Chili Crab In Won Ton Cups
Chili Crab In Won Ton Cups
1 16 won ton skins
1 2 tbsp oil
1 1/3 cup scallions
1 can Diced Green Chillies (4 Oz)
6 oz Crab Meat
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
1/2 cup Jack Cheese,Shredded
Note: If making up to one day ahead, let crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375°F oven until hot, 6-8 minutes.
Lightly brush 1 side of each won ton skin with oil. Centre each square, oiled side down, on a muffin cup (1 1/4 in across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.
In a 6-8 inch frying pan, stir 1/2 tsp oil and onions until onions are limp, about 1 minute. Remove from
heat and stir in chillies, crab, mayonnaise and mustard.
Fill each won ton cup equally with crab mixture and sprinkle evenly with grated cheese.
Bake in a 350°F oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes
in a convection oven).
Lift from pan and serve hot.
Yield: 16 appetizers.
(From Appetizers and Finger Foods ("Misscarolp77" ))
1 16 won ton skins
1 2 tbsp oil
1 1/3 cup scallions
1 can Diced Green Chillies (4 Oz)
6 oz Crab Meat
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
1/2 cup Jack Cheese,Shredded
Note: If making up to one day ahead, let crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375°F oven until hot, 6-8 minutes.
Lightly brush 1 side of each won ton skin with oil. Centre each square, oiled side down, on a muffin cup (1 1/4 in across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.
In a 6-8 inch frying pan, stir 1/2 tsp oil and onions until onions are limp, about 1 minute. Remove from
heat and stir in chillies, crab, mayonnaise and mustard.
Fill each won ton cup equally with crab mixture and sprinkle evenly with grated cheese.
Bake in a 350°F oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes
in a convection oven).
Lift from pan and serve hot.
Yield: 16 appetizers.
(From Appetizers and Finger Foods ("Misscarolp77" ))
Wednesday, October 26, 2011
Ale Fortified Chili
Ale Fortified Chili
1 pound of ground or shredded cooked Turkey-white, dark, or combination of both.
1 Tbsp of tomato paste
1 15 oz can of crushed tomatoes (un-drained)
1 can of drained kidney or navy beans
3 Tbsp of canola oil
12 oz of dark beer
1 large red onion , chopped
4 cloves of garlic, chopped
1Tbsp of salt
1 tsp of black pepper
2 tsp of chili powder
1 tsp of dried oregano
1/2 tsp tsp of red pepper
1 jalapeno pepper deseeded and finely chopped.
Optional Toppings
Sliced green onions
Sour cream
Grated cheese of your choice
Sliced avocado
Chopped parsley
Tortilla chips
Saltine crackers
Oyster crackers
Method:
1. Heat oil in a large cast iron skillet over medium-high heat.
2. Sautee onion, garlic, jalapeno pepper for 2-4 minutes.
3. Add turkey. If using raw turkey cook until browned.
4. Stir in the tomato paste and dry seasonings.
5. Slowly add the dark beer, mixing well.
6. Cover and simmer to reduce by half â€" this usually takes about 10 minutes.
7. Add the crushed tomatoes and its juice.
8. Add the kidney /navy beans.
9. Bring ingredients to a boil, reduce heat to medium-low, cover and cook 30 minutes.
10. Serve and enjoy as is or with your choice of optional toppings.
1 pound of ground or shredded cooked Turkey-white, dark, or combination of both.
1 Tbsp of tomato paste
1 15 oz can of crushed tomatoes (un-drained)
1 can of drained kidney or navy beans
3 Tbsp of canola oil
12 oz of dark beer
1 large red onion , chopped
4 cloves of garlic, chopped
1Tbsp of salt
1 tsp of black pepper
2 tsp of chili powder
1 tsp of dried oregano
1/2 tsp tsp of red pepper
1 jalapeno pepper deseeded and finely chopped.
Optional Toppings
Sliced green onions
Sour cream
Grated cheese of your choice
Sliced avocado
Chopped parsley
Tortilla chips
Saltine crackers
Oyster crackers
Method:
1. Heat oil in a large cast iron skillet over medium-high heat.
2. Sautee onion, garlic, jalapeno pepper for 2-4 minutes.
3. Add turkey. If using raw turkey cook until browned.
4. Stir in the tomato paste and dry seasonings.
5. Slowly add the dark beer, mixing well.
6. Cover and simmer to reduce by half â€" this usually takes about 10 minutes.
7. Add the crushed tomatoes and its juice.
8. Add the kidney /navy beans.
9. Bring ingredients to a boil, reduce heat to medium-low, cover and cook 30 minutes.
10. Serve and enjoy as is or with your choice of optional toppings.
Tuesday, October 25, 2011
Vegetarian / Meat Chili
Vegetarian / Meat Chili
Special equipment: Cast Iron Pot
serves 4
1 Can Red Kidney Beans (drained and rinsed)
1 Can Cannellini Bean (drained and rinsed)
1 Can (8 oz.) Tomato Paste
1 Sweet Onion Minced
3 Celery Sticks Diced
3 Carrots Peeled and Diced
1 Green Bell Pepper Diced
3 Cloves of Garlic
1 Tbsp Chili Powder
1 Tspn Paprika
1 Tspn Cayenne Pepper
1 Tbsp Honey or Brown/Raw Sugar (you can use white sugar but using Honey or Brown/Raw Sugar is healthier)
1 Tspn Garlic Salt
1 Tspn Onion Powder
1/2 Tspn Cumin
1/2 Tspn Allspice
1/2 Tspn Nutmeg
1/2 Tspn Cinnamon
2 Bay Leaves
1 Tbsp Vinegar
2 Cups of Water
1/4 Cup EVOO
Salt and Pepper
To make this recipe for the carnivores in your family, all you have to do is add 1 lb of organic ground pork and organic ground beef.
Procedures- Prepare: Heat your cooking pot and add the EVOO. Sauté the minced Onions, Celery, Carrots, and Bell Pepper. Add salt and pepper to the vegetables. After the vegetable sauté add the garlic and tomato paste. Add the rest of the ingredients and stir well. Let it simmer for 45 minutes. Pour in a Bread Bowl and top with sour cream and cheddar cheese.
Special equipment: Cast Iron Pot
serves 4
1 Can Red Kidney Beans (drained and rinsed)
1 Can Cannellini Bean (drained and rinsed)
1 Can (8 oz.) Tomato Paste
1 Sweet Onion Minced
3 Celery Sticks Diced
3 Carrots Peeled and Diced
1 Green Bell Pepper Diced
3 Cloves of Garlic
1 Tbsp Chili Powder
1 Tspn Paprika
1 Tspn Cayenne Pepper
1 Tbsp Honey or Brown/Raw Sugar (you can use white sugar but using Honey or Brown/Raw Sugar is healthier)
1 Tspn Garlic Salt
1 Tspn Onion Powder
1/2 Tspn Cumin
1/2 Tspn Allspice
1/2 Tspn Nutmeg
1/2 Tspn Cinnamon
2 Bay Leaves
1 Tbsp Vinegar
2 Cups of Water
1/4 Cup EVOO
Salt and Pepper
To make this recipe for the carnivores in your family, all you have to do is add 1 lb of organic ground pork and organic ground beef.
Procedures- Prepare: Heat your cooking pot and add the EVOO. Sauté the minced Onions, Celery, Carrots, and Bell Pepper. Add salt and pepper to the vegetables. After the vegetable sauté add the garlic and tomato paste. Add the rest of the ingredients and stir well. Let it simmer for 45 minutes. Pour in a Bread Bowl and top with sour cream and cheddar cheese.
Friday, October 14, 2011
Spicy Alabama Onion Beer Chili
Spicy Alabama Onion Beer Chili
2 pounds ground beef chuck
2 large white onions, chopped
2 (14.5 ounce) cans diced tomatoes with juice
2 (15 ounce) cans tomato sauce
1 (12 fluid ounce) can beer
2 (15 ounce) cans spicy chili beans
1/4 cup Worcestershire sauce
3 tablespoons hot pepper sauce (e.g. Tabasco), or to taste
1/3 cup chili powder
4 fresh jalapeno peppers, seeded and chopped
3 tablespoons red pepper flakes, or to taste (optional)
Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using. Enjoy.
2 pounds ground beef chuck
2 large white onions, chopped
2 (14.5 ounce) cans diced tomatoes with juice
2 (15 ounce) cans tomato sauce
1 (12 fluid ounce) can beer
2 (15 ounce) cans spicy chili beans
1/4 cup Worcestershire sauce
3 tablespoons hot pepper sauce (e.g. Tabasco), or to taste
1/3 cup chili powder
4 fresh jalapeno peppers, seeded and chopped
3 tablespoons red pepper flakes, or to taste (optional)
Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using. Enjoy.
Thursday, October 13, 2011
BIG EASY CHILI
BIG EASY CHILI
4 lbs. beef tenderloin, round or other quick cooking cut
1/2 lb. smokehouse style slab bacon
1 C. finely chopped white onion
4 Tbl. chopped garlic
6 Tbl. chili paste from ancho chili powder
4 Tbl. toasted and ground cumin seed
2 tsp. cayenne pepper
8 Tbl. Blackened Steak Magic / Chef Paul Prudhomme
1 C. Crushed tomatoes, drained
2 tsp. sea salt
2 tsp. ground black pepper
1 C. Zinfandel or red wine
2 C. hot beef stock or broth
Trim any sinews or connective tissue from the beef. Cut the meat into 1-inch square chunks.
Evenly coat cubes of meat with Blackened Steak Magic, set aside. Cut the bacon into 1/2 inch thick slices.
In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve.
Pour off all but 1 tablespoon of the bacon drippings. Sauté the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.
Add the beef and quickly brown on all sides.Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper.Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock.
Simmer the beef in the stock for no more than 5 minutes. Add the diced bacon during the last minutes of cooking.
4 lbs. beef tenderloin, round or other quick cooking cut
1/2 lb. smokehouse style slab bacon
1 C. finely chopped white onion
4 Tbl. chopped garlic
6 Tbl. chili paste from ancho chili powder
4 Tbl. toasted and ground cumin seed
2 tsp. cayenne pepper
8 Tbl. Blackened Steak Magic / Chef Paul Prudhomme
1 C. Crushed tomatoes, drained
2 tsp. sea salt
2 tsp. ground black pepper
1 C. Zinfandel or red wine
2 C. hot beef stock or broth
Trim any sinews or connective tissue from the beef. Cut the meat into 1-inch square chunks.
Evenly coat cubes of meat with Blackened Steak Magic, set aside. Cut the bacon into 1/2 inch thick slices.
In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve.
Pour off all but 1 tablespoon of the bacon drippings. Sauté the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.
Add the beef and quickly brown on all sides.Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper.Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock.
Simmer the beef in the stock for no more than 5 minutes. Add the diced bacon during the last minutes of cooking.
Wednesday, October 12, 2011
Simple Chili
Simple Chili
3/4 cup great northern beans, soaked overnight
3/4 cup black-Eyed peas, soaked overnight
1 large onion, chopped
1 large bell pepper, chopped
2 Tbsp olive oil
28 oz. can tomatoes (peeled)
1/2 to 1 tsp salt (to taste)
1/8 – 1/4 tsp paprika
1/2 – 1 tsp cayenne pepper
3 whole cloves
1 to 2 bay leaves
1 – 2 Tbsp chili power (hot, mexican)
Brown peppers and onions in oil (with a dash of ceyenne)
Throw everything in a pot and simmer up to one hour. Vary/add spices to taste.
3/4 cup great northern beans, soaked overnight
3/4 cup black-Eyed peas, soaked overnight
1 large onion, chopped
1 large bell pepper, chopped
2 Tbsp olive oil
28 oz. can tomatoes (peeled)
1/2 to 1 tsp salt (to taste)
1/8 – 1/4 tsp paprika
1/2 – 1 tsp cayenne pepper
3 whole cloves
1 to 2 bay leaves
1 – 2 Tbsp chili power (hot, mexican)
Brown peppers and onions in oil (with a dash of ceyenne)
Throw everything in a pot and simmer up to one hour. Vary/add spices to taste.
Tuesday, October 11, 2011
New World Chili
New World Chili
Prep: 25 minutes
Cook: 10 hours on low; 5 hours on high
Ingredients
1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
Chicken broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
Directions
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.
Prep: 25 minutes
Cook: 10 hours on low; 5 hours on high
Ingredients
1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
Chicken broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
Directions
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.
Monday, October 10, 2011
Fiery Jamaican-Influenced Chicken Chili
Fiery Jamaican-Influenced Chicken Chili
Ingredients:
1 lb ground chicken
3 cloves garlic, chopped
3 chipotle chiles in adobe, chopped
1 jalapeno pepper, seeded and chopped
1 onion, diced
15 oz canned dark red kidney beans, drained
15 oz canned black beans, drained
15 oz diced fire roasted tomatoes
10 oz diced tomatoes with green chile~
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Pickapeppa Sauce~~
1 teaspoon dried summer savory
1 teaspoon dried chervil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon jerk seasoning
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon smoked paprika
1 teaspoon ground chipotle
1 teaspoon bourbon
1 teaspoon mesquite liquid smoke
1/2 teaspoon allspice
1/2 teaspoon smokehouse ground black pepper
1/8 teaspoon cloves
1/8 teaspoon sea salt
Directions:
In a skillet, lightly brown the ground chicken. Drain off any excess fat-there might not be any as ground chicken is very low in fat, don't be alarmed. Place all ingredients (including the chicken!) in the slow cooker and gently stir to distribute the spices. Place on low for 6-8 hours. You could also turn it up to high for the last hour or so if you want to speed things up a bit. Stir before serving.
Topping suggestions:
tortilla chips
sour cream
chopped onion
sharp cheddar
~AKA Ro-tel. Or make your own by combining 2 oz canned green chiles with 8 oz diced tomato.
~~Available online or in the hot sauce section of your local market.
Ingredients:
1 lb ground chicken
3 cloves garlic, chopped
3 chipotle chiles in adobe, chopped
1 jalapeno pepper, seeded and chopped
1 onion, diced
15 oz canned dark red kidney beans, drained
15 oz canned black beans, drained
15 oz diced fire roasted tomatoes
10 oz diced tomatoes with green chile~
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Pickapeppa Sauce~~
1 teaspoon dried summer savory
1 teaspoon dried chervil
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon jerk seasoning
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon smoked paprika
1 teaspoon ground chipotle
1 teaspoon bourbon
1 teaspoon mesquite liquid smoke
1/2 teaspoon allspice
1/2 teaspoon smokehouse ground black pepper
1/8 teaspoon cloves
1/8 teaspoon sea salt
Directions:
In a skillet, lightly brown the ground chicken. Drain off any excess fat-there might not be any as ground chicken is very low in fat, don't be alarmed. Place all ingredients (including the chicken!) in the slow cooker and gently stir to distribute the spices. Place on low for 6-8 hours. You could also turn it up to high for the last hour or so if you want to speed things up a bit. Stir before serving.
Topping suggestions:
tortilla chips
sour cream
chopped onion
sharp cheddar
~AKA Ro-tel. Or make your own by combining 2 oz canned green chiles with 8 oz diced tomato.
~~Available online or in the hot sauce section of your local market.
Sunday, October 9, 2011
Gold Rush Chili
Gold Rush Chili
This makes a very thick chili. Cook over low heat and try not to add any extra water unless absolutely necessary.
1 butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
2 teaspoons Mexican oregano
1/8-1/4 teaspoon chipotle chili powder (or to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
salt and freshly ground black pepper, to taste
2 15-ounce cans beans, drained *If you're using home-cooked beans, use about 3 cups.
3 green onion, sliced (for garnish)
Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.
This makes a very thick chili. Cook over low heat and try not to add any extra water unless absolutely necessary.
1 butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
2 teaspoons Mexican oregano
1/8-1/4 teaspoon chipotle chili powder (or to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
salt and freshly ground black pepper, to taste
2 15-ounce cans beans, drained *If you're using home-cooked beans, use about 3 cups.
3 green onion, sliced (for garnish)
Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.
Saturday, October 8, 2011
Tex-Mex Chili Recipe
Tex-Mex Chili Recipe
* 12 Servings
* Prep: 20 min.
* Cook: 6 hours
Ingredients
* 3 pounds beef stew meat
* 1 tablespoon canola oil
* 3 garlic cloves, minced
* 3 cans (16 ounces each) kidney beans, rinsed and drained
* 3 cans (15 ounces each) Hunt's® Tomato Sauce
* 1 can (14-1/2 ounces) Hunt's® Original Diced Tomatoes, undrained
* 1 cup water
* 1 can (6 ounces) tomato paste
* 3/4 cup salsa verde
* 1 envelope chili seasoning
* 2 teaspoons dried minced onion
* 1 teaspoon chili powder
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* Shredded cheddar cheese and minced fresh cilantro
Directions
* In a large skillet, brown beef in oil in batches. Add garlic to the pan; cook and stir for 1 minute. Transfer to a 6-qt. slow cooker.
* Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese and cilantro. Yield: 12 servings (1-1/3 cups each).
Tex-Mex Chili published in Taste of Home December/January 2010, p26 Beth Layman :)
* 12 Servings
* Prep: 20 min.
* Cook: 6 hours
Ingredients
* 3 pounds beef stew meat
* 1 tablespoon canola oil
* 3 garlic cloves, minced
* 3 cans (16 ounces each) kidney beans, rinsed and drained
* 3 cans (15 ounces each) Hunt's® Tomato Sauce
* 1 can (14-1/2 ounces) Hunt's® Original Diced Tomatoes, undrained
* 1 cup water
* 1 can (6 ounces) tomato paste
* 3/4 cup salsa verde
* 1 envelope chili seasoning
* 2 teaspoons dried minced onion
* 1 teaspoon chili powder
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* Shredded cheddar cheese and minced fresh cilantro
Directions
* In a large skillet, brown beef in oil in batches. Add garlic to the pan; cook and stir for 1 minute. Transfer to a 6-qt. slow cooker.
* Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with cheese and cilantro. Yield: 12 servings (1-1/3 cups each).
Tex-Mex Chili published in Taste of Home December/January 2010, p26 Beth Layman :)
Friday, October 7, 2011
Cincinnati Chili Recipe
Cincinnati Chili Recipe
The chocolate in this recipe threw me off at first, but now it's the only way I make chili,writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!
10 Servings
Prep: 25 min.
Cook: 5-1/2 hours
Ingredients
3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) Hunt’s® Tomato Sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti
Shredded cheddar cheese and sliced green onions, optional
Directions- In a Dutch oven, cook the beef, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until heated through.
Serve with spaghetti. Garnish with cheese and green onions if desired.
Yield: 10 servings.
Cincinnati Chili published in Simple & Delicious January/February 2008 Beth Layman :)
The chocolate in this recipe threw me off at first, but now it's the only way I make chili,writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!
10 Servings
Prep: 25 min.
Cook: 5-1/2 hours
Ingredients
3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) Hunt’s® Tomato Sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti
Shredded cheddar cheese and sliced green onions, optional
Directions- In a Dutch oven, cook the beef, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until heated through.
Serve with spaghetti. Garnish with cheese and green onions if desired.
Yield: 10 servings.
Cincinnati Chili published in Simple & Delicious January/February 2008 Beth Layman :)
Thursday, October 6, 2011
Turkey Thigh and Hominy Chili
Turkey Thigh and Hominy Chili
Notes: Serve with warm cornbread.
Yield: Makes 6 to 8 servings
Ingredients
1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
6 cloves garlic, peeled and minced or pressed 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 or 3 turkey thighs (about 3 lb. total)
1 can (15 oz.) hominy (yellow or white), rinsed and drained
1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
Shredded jack cheese
Canned sliced black ripe olives
Thinly sliced green onions
Salt and pepper
Preparation
1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
2. Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
4. With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
5. Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.
Notes: Serve with warm cornbread.
Yield: Makes 6 to 8 servings
Ingredients
1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
6 cloves garlic, peeled and minced or pressed 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 or 3 turkey thighs (about 3 lb. total)
1 can (15 oz.) hominy (yellow or white), rinsed and drained
1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
Shredded jack cheese
Canned sliced black ripe olives
Thinly sliced green onions
Salt and pepper
Preparation
1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
2. Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
4. With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
5. Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.
Wednesday, October 5, 2011
Sweet Dumpling & Delicata Squash Chili
Sweet Dumpling & Delicata Squash Chili
Ingredients:
1 sweet dumpling squash, peeled and cubed
1 delicata squash, peeled and cubed
30 oz canned dark red kidney beans, drained
30 oz canned fire roasted diced tomatoes
2 oz rye (optional)
4 cloves garlic, sliced
2 jalapeno peppers, diced
1 cubanelle pepper, diced
1 onion, chopped
1 shallot, minced
1 stalk celery, diced
1 jarred fire roasted pepper, minced
1 teaspoon Worcestershire sauce
1 teaspoon hickory liquid smoke
1 teaspoon hot paprika
1 teaspoon ground cayenne
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon roasted ground cumin
Directions:
Place all ingredients in 4 or 6 quart slow cooker and gently stir to evenly distribute the spices and squash. Cook on low for 6-8 hours. Stir prior to serving.
Yield: 8 servings
Note: I like to put the spices in the (covered) slow cooker overnight, chop up the onion, shallot, garlic, peppers, squash and celery and place them in an airtight container in the refrigerator overnight. For a vegetarian/vegan chili like this one I have been known to refrigerate the wetter ingredients like jarred pepper, tomatoes, beans, Worcestershire sauce, and liquid smoke in a separate container overnight as well. In the morning, I just have to stir everything together in the slow cooker and turn it on.
Ingredients:
1 sweet dumpling squash, peeled and cubed
1 delicata squash, peeled and cubed
30 oz canned dark red kidney beans, drained
30 oz canned fire roasted diced tomatoes
2 oz rye (optional)
4 cloves garlic, sliced
2 jalapeno peppers, diced
1 cubanelle pepper, diced
1 onion, chopped
1 shallot, minced
1 stalk celery, diced
1 jarred fire roasted pepper, minced
1 teaspoon Worcestershire sauce
1 teaspoon hickory liquid smoke
1 teaspoon hot paprika
1 teaspoon ground cayenne
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon roasted ground cumin
Directions:
Place all ingredients in 4 or 6 quart slow cooker and gently stir to evenly distribute the spices and squash. Cook on low for 6-8 hours. Stir prior to serving.
Yield: 8 servings
Note: I like to put the spices in the (covered) slow cooker overnight, chop up the onion, shallot, garlic, peppers, squash and celery and place them in an airtight container in the refrigerator overnight. For a vegetarian/vegan chili like this one I have been known to refrigerate the wetter ingredients like jarred pepper, tomatoes, beans, Worcestershire sauce, and liquid smoke in a separate container overnight as well. In the morning, I just have to stir everything together in the slow cooker and turn it on.
Tuesday, October 4, 2011
Cubanelle and Black Bean Pork Chili
Cubanelle and Black Bean Pork Chili
Ingredients:
2 1/2-3 lb pork tenderloin, cubed
30 oz diced tomatoes, drained
15 oz canned black beans, drained
5 cloves garlic, sliced
2 (large) cubanelle peppers, diced
1 onion, diced
1 shallot, minced
1 tablespoon canola oil
1 teaspoon hot Mexican style chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon cumin
1/2 teaspoon cocoa
1/2 teaspoon ground chipotle
1/2 teaspoon ground jalapeno
1/2 teaspoon oregano
Directions: Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.
Ingredients:
2 1/2-3 lb pork tenderloin, cubed
30 oz diced tomatoes, drained
15 oz canned black beans, drained
5 cloves garlic, sliced
2 (large) cubanelle peppers, diced
1 onion, diced
1 shallot, minced
1 tablespoon canola oil
1 teaspoon hot Mexican style chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon cumin
1/2 teaspoon cocoa
1/2 teaspoon ground chipotle
1/2 teaspoon ground jalapeno
1/2 teaspoon oregano
Directions: Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.
Monday, October 3, 2011
Beer Chili
Beer Chili
1-1/2 lbs. Ground Chuck
1 Large Onion (diced)
1 Red Pepper and 1 Green Pepper (diced)
2 Cans Black Beans (drained)
2 heaping Tbs. Chili Powder
1 Bottle Dark Beer
3 Tbs. Cocoa Powder/Salt and pepper to taste
2 Lg. cans diced tomatoes/ 1 lg. can crushed tomatoes
Brown ground chuck and drain. Add diced onions and peppers and cook on med. heat for 10 min.
Add the 3 cans of tomatoes and mix together.
Add chili powder, salt and pepper, cocoa powder and beer. Stir together and add drained black beans. Cover and simmer on low for about 1 hour. Serve with crackers or top with shredded cheese of choice.
1-1/2 lbs. Ground Chuck
1 Large Onion (diced)
1 Red Pepper and 1 Green Pepper (diced)
2 Cans Black Beans (drained)
2 heaping Tbs. Chili Powder
1 Bottle Dark Beer
3 Tbs. Cocoa Powder/Salt and pepper to taste
2 Lg. cans diced tomatoes/ 1 lg. can crushed tomatoes
Brown ground chuck and drain. Add diced onions and peppers and cook on med. heat for 10 min.
Add the 3 cans of tomatoes and mix together.
Add chili powder, salt and pepper, cocoa powder and beer. Stir together and add drained black beans. Cover and simmer on low for about 1 hour. Serve with crackers or top with shredded cheese of choice.
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