BONNIE'S CHILI
This chili is incredibly easy to make, and has a surprising depth of flavor for something that comes together in no time before the slow cooker takes over the work. I can make this for people who like it hot or mild just by changing the salsa. You can make it really spicy if you add hot peppers and hot salsa. -Bonnie Altig, North Pole, Alaska
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.
Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1027mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.
BONNIE'S CANNELLINI CHILI
Cannellini Chili is one of our Fall and Winter favorite recipes. It smells so good cooking on the stove or in the crockpot. The perfect comfort food. Sometimes I prepare the recipe the night before, refrigerate it, and then the next day, pop it into the crockpot for about 4 hours on low. Happy to share this recipe with you! Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Bean Soups
Number Of Ingredients 17
Steps:
- Chop the meat put it in a large skillet with the olive oil over medium heat and saute until brown on both sides, set aside and put in the chopped vegetables and saute until half tender about 10 minutes then add the garlic, cook two minutes. Add the remaining dry seasonings and the salt and pepper, stir and cook for another minute.
- Add the tomatoes. Stir, and add the broth, stir again, cover and simmer until pork is tender. Add the drained and rinsed beans. To thicken: Whisk the cornstarch in about 1/4 cup of cold water until smooth and add to the soup, simmer another ten minutes, top with cilantro and cheese and serve.
- Cook's Tip: You can cook this in the crockpot after you have sauteed the vegetables and added the seasonings. Just transfer it to the crockpot and cook on low for 2 or 3 hours. If you use cooked leftover pork, just skip the meat browning step, and add the cooked pork to the vegetables after they have sauteed and stir it in.
JONNY'S CHILI
This recipe has a little bit of a kick to it and very tasty straight from my kitchen in Las Vegas. Enjoy!
Provided by Allrecipes Member
Categories Pork Chili
Time 4h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat a large pot over medium heat; cook and stir ground pork, onions, and bell pepper until pork is no longer pink, 5 to 7 minutes. Season with salt to taste and drain.
- Combine water, masa harina, coffee, chili powder, cumin, garlic powder, salt, oregano, and black pepper in a large bowl; stir until smooth. Pour coffee mixture into ground pork mixture and add tomato juice and tomato sauce; bring to a boil. Stir in smoked sausage and brown sugar. Cover and reduce heat to medium-low. Simmer for 4 hours, stirring often.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.6 g, Cholesterol 56.3 mg, Fat 18.8 g, Fiber 6.4 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 1918 mg, Sugar 13.6 g
BONNIE'S CHILI RELLENOS RECIPE - (4.1/5)
Provided by á-48920
Number Of Ingredients 8
Steps:
- Roast the peppers on the grill or over a gas flame charring the skins. You don't want to cook the chili just loosen the skin. Place the chilis in a plastic or paper bag and let sit for 20 minutes or so. Take a paper towel and rub the chard skin from the chilis. Make a slit lengthwise in the chili and remove the seeds. I like to leave the stem on for the presentation. Lay the chilis out on paper towels and blot excess moisture off. Depending on the size of the chilis you will want to cut 4 logs cheese about 1/2" x 1/2" x 4" in size. Stuff each chili with one log and wrap the chili around it like a blanket. Seperate the eggs adding the whites to a mixing bowel and reserving the yokes. Note: If you have fresh home grown eggs the color of this dish is amazing. Beat the whites with a mixer until stiff. Stir yokes together and fold into the whites along with the flour and salt. Sprinkle the flour and salt over the top because you don't want to blend the mixture any more than you have to because the batter will loose it's volume. Heat a griddle to medium heat, you want the chilis to cook to golden brown and not burn. If the heat is too high they will not cook through. Spray the griddle with Pam, coat each chili in the batter, use your hands, and place on the griddle to cook. In a saucepan blend the salsa and cornstarch together and heat over medium heat until thickened. When your chilis are golden brown on both sides serve topped with salsa. I like to serve a simple salad of shredded iceberg lettuce and tomato slices, cilantro, lime juice, olive oil and cremma. Enjoy!
BAKED BEEF CHILES RELLENOS CASSEROLE
Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Provided by EmmLee
Categories World Cuisine Recipes Latin American Mexican
Time 1h21m
Yield 10
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
- Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
- Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g
BONNIE'S CHILE RELLENOS CASSEROLE
This is a fabulous casserole with a Tex-Mex flair. It's super cheesy and packed with flavor. The mixture of meat and chiles is the base of flavor. Seasoned perfectly, the few dashes of hot sauce add a slight kick. The egg/flour mixture holds everything together and has a fluffy egg-like texture. Serve as Bonnie suggests for a hearty dinner. This would be great for brunch too.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Beef
Number Of Ingredients 17
Steps:
- In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
- Then add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, and cook until just browned (cooked through). It is going in the oven so don't overcook the beef.
- Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard.
- In a 9 x 13 x 1 1/2 inch baking dish add one can of the chiles. Spread evenly over bottom of the dish.
- Sprinkle with the sharp cheese on top of the chiles.
- Then add the drained ground beef mixture, spreading evenly.
- Add the second can of chiles over the meat.
- In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of Tabasco. Whisk well until smooth.
- Pour this mixture evenly over the dish.
- Bake at 350 degrees for 45 to 50 minutes until it is set.
- Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so.
- Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!
CORNY CHILI
"This is so delicious and simple that I had to share it," Marlene Olson says of her heartwarming recipe. "I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili," adds the Hoople, North Dakota reader.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1311mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 10g fiber), Protein 32g protein. Diabetic Exchanges
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