MOM'S CLASSIC BEEF CHILI
A classic ground beef and beans chili, updated!
Provided by Kristen
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
- Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
- Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
- Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 26.6 g, Cholesterol 55.7 mg, Fat 19.6 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 6.4 g, Sodium 904.9 mg, Sugar 2.1 g
CALIFORNIA CHILI
This is a wonderful tasting all meat, no bean chili. The flavor of this is enhanced if it is made 24 hours in advance. For the best results use a dutch oven. A large pot also works. It may also work in a crockpot but I haven't tried that yet.
Provided by Engrossed
Categories Steak
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a medium saucepan simmer the tomatoes, water, 1 large onion, celery, 1/2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered. Set aside.
- In the meantime, in a large dutch oven over medium heat, saute the medium onion, green pepper, and garlic in the lard for 3-5 minutes. With a slotted spoon remove the vegetables from the pan and set aside.
- Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes. Add more lard if necessary. Add the flour to the browned meats, stirring well. Simmer for 2 minutes.
- Return the vegetable mixture to the dutch oven with the meats. Add the chili powder, bay leaves, 1 tbsp salt, brown sugar, oregano, and vinegar. Add the tomato sauce. Stir. Cover and simmer over low heat for 2 hours. Add more water if necessary (It should be thick).
- Add the olives and cheese and simmer covered for an additional 45 minutes, stirring occasionally.
- Remove bay leaves.
- Serve in bowls with finely chopped onions and more cheese if desired.
- Good with a tossed salad and corn bread.
Nutrition Facts : Calories 417, Fat 21.1, SaturatedFat 8.3, Cholesterol 116.7, Sodium 1389.7, Carbohydrate 13.4, Fiber 4, Sugar 5.6, Protein 43.4
CALIFORNIA TURKEY CHILI
Provided by Giada De Laurentiis
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
- Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
- Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
- Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
- Mix the cilantro and pine nuts into the quinoa.
CALIFORNIA STYLE ENCHILADAS
I was taught this by a Hispanic person in Los Angeles, I planned to keep it in the family, but I figured what the heck. The method I was taught was rather bland, so I built on to it over the years which includes replacing corn tortillas with flour. Now I live in the southeast, and friends come for miles when they hear this is on the dinner menu. If placed in the fridge, it is even better the next day after the flavors have time to blend together.
Provided by Delete Account
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
- Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
- Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
- Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
- Top wraps with any remaining beef mixture, spread evenly.
- Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
- Spread remaining green onions over cheese layer.
- Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
- Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
- Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.
Nutrition Facts : Calories 553.7, Fat 31.8, SaturatedFat 13.8, Cholesterol 111.8, Sodium 1336.9, Carbohydrate 32.5, Fiber 3, Sugar 4.7, Protein 32.9
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CALIFORNIA TURKEY CHILI | GIADZY
From giadzy.com
5/5 (1)Author Giada De LaurentiisServings 4Total Time 1 hr 40 mins
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- To serve, spoon Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
- Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
FAMOUS FOOD OF CALIFORNIA | BEST FOODS TO EAT IN ...
From adequatetravel.com
Estimated Reading Time 5 mins
- The Godmother Sandwich. You’ll find delicious classic Italian subs which are typical California food at Bay Cities Italian Deli & Bakery in Santa Monica.
- California Burrito. The California burrito is a carb-loaded behemoth, beloved by San Diegans. In its most basic form, it comes stuffed with carne asada and french fries, with guacamole, cheese, sour cream, and other ingredients often added to the mix.
- Sourdough Bread. The style of sourdough bread has been around for centuries, but the California Gold Rush helped boost the bread’s importance in San Francisco after the city cultivated a unique starter that gave the bread it’s sour flavors and denseness that we know today.
- California Burrito. The California burrito is a carb-loaded behemoth, beloved by San Diegans. In its most basic form, it comes stuffed with carne asada and french fries, with guacamole, cheese, sour cream, and other ingredients often added to the mix.
- French Dip Sandwich. French dip is a Californian sandwich that, despite its name, doesn’t have much to do with France, except for the fact that it is served au jus, a French expression meaning with juice/broth.
- Avocado Toast. Avocado toast is a dish consisting of a piece of toasted bread topped with a combination of mashed avocados, salt, pepper, and (sometimes) citrus juice.
- Uramaki. Uramaki, famous Californian cuisine, or upside-down sushi is a unique sushi variety that has its origins disputed between Los Angeles and Vancouver, although most people claim that it was invented in California in the 1960s by a Japanese chef named Ichiro Mashita.
- Fortune Cookies. The origin of the westernized fortune cookie is vague, but it is believed that it primarily appeared in California at the beginning of the 20th century.
- Ranch. If you are still confused about what to eat in California, here is Ranch for you. It is a salad dressing or a dip consisting of buttermilk, salt, garlic, onion, herbs (such as dill, parsley, and chives), and spices (such as mustard seed, black pepper, and paprika) mixed into a mayonnaise-based sauce.
- Cheeseburger. Cheeseburger is a natural update of a hamburger. The difference between the two of them is that the cheeseburger has a slice of cheese added on top of the meat patty.
12 COMMON DRIED CHILE PEPPERS TO SPICE UP ANY DISH
From thespruceeats.com
- Anaheim Chile Pepper (Anyone Can Handle It) Dried Anaheim peppers left to ripen until red, then dried become burgundy-colored California red chiles. Chile seco del norte is the name most often used for Anaheim's picked while still green that dry down to a brighter red color.
- Cascabel Chile Pepper (Nutty Smoke) Squat and round, the cascabel chile pepper grows no more than 2 inches in diameter. It's a dark brown-red color when dried and hollow inside.
- Ancho Chile Pepper (Sweet, Smoky Stuff) The ancho is a dried poblano pepper. While poblanos are harvested when green, the ancho is picked once it's a mature red hue.
- Pasilla Chile Pepper (It's a Spicy Raisin) Almost black in color, the pasilla is a dried chilaca pepper. It's often mislabeled or confused for an ancho, though this chile is considerably thinner and 8 to 10 inches long.
- Mulato Chile Pepper (Smoky With a Kick) Fresh chile peppers often take a different name once dried. The poblano is an interesting case because it can become either an ancho or mulato.
- Dried New Mexican Chile Pepper (All Over the Board) The state of New Mexico has a special kind of chile pepper. It was developed in the late 1800s to standardize the chile pepper's size and heat.
- Guajillo Chile Pepper (Starting to Get Spicy) Along with the ancho, the guajillo is essential in Mexican food. It is a dried mirasol chile measuring up to 5 inches long.
- Puya Chile Pepper (Cranking Up the Heat) The puya (or pulla) is like a spicy guajillo but not as common or easily found. This chile looks like a guajillo, with a similar glossy, crimson skin, though it's thinner and just a few inches long.
- Chipotle Chile Pepper (Smoky Jalapeños) The chipotle pepper is one of the most familiar chiles in Tex-Mex and Mexican dishes. It is a red jalapeño that is wood-smoked for days until dry, and there are two varieties.
- Chile de Àrbol (Small But Fiery) The slim, long shape of the small chile de àrbol should clue you into its heat. This fiery chile is similar to cayenne and is available fresh or dried, keeping its bright red color in both forms.
12 FOODS YOU MUST EAT WHEN IN CALIFORNIA - CULTURE TRIP
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THE PERFECT CHOICE EVERYTIME - CALIFORNIA SANDWICHES
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7 FOODS AND DRINKS THAT MADE CALIFORNIA ... - MATADOR NETWORK
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- Sourdough Bread. While credit goes to the ancient Egyptians for the original sourdough recipe, it was a family of San Francisco bakers who popularized the loaf during the California Gold Rush.
- Cioppino. We all have that dish that scrapes together the last of the contents in the refrigerator, and for the Italian fisherman of San Francisco, that was cioppino.
- Mission Burrito. In case you aren’t aware, the burrito is not a traditional Mexican food, it’s a Mexican-American one. And the super burrito, a glorious forearm-length, tightly foil-wrapped combination of meat, beans, rice, cheese, sour cream, guacamole and hot sauce?
- Mai Tai. Next time you spot an army of safari hats and tropical shirts stumbling out of a tiki bar, you can probably thank Trader Vic’s in Emeryville for that.
- Fortune Cookie. The debate over who invented the fortune cookie was so contentious that it was sent to the Court of Historical Review in San Francisco in 1983.
- Rocky Road. Both Fentons Creamery and Dryer’s Ice Cream claim to have invented Rocky Road ice cream, a combo of marshmallows, nuts, and chocolate ice cream.
- Martini. The story goes that a gold miner celebrating a new fortune walked into the main bar in the city of Martinez and asked the bartender for champagne.
50 THINGS TO EAT IN CALIFORNIA BEFORE YOU DIE
From spoonuniversity.com
Estimated Reading Time 7 minsPublished 2016-02-12
- Any Dog at Pink’s Hot Dogs. Normal hot dogs are boring. Pink’s hot dogs are epic. They’re named after infamous celebrities and are topped with anything from bacon to sour cream to nacho cheese.
- A Fully Topped Donut at California Donuts. California Donuts also proves that Californians love their toppings. While there’s a good selection of your normal sprinkle and maple bacon donuts, this famous donut shop also has must-try cereal and candy-topped donuts.
- Chicken and Waffles at Roscoe’s House of Chicken and Waffles. Roscoe’s is the only place to have the classic chicken and waffle combo. With chains all around California, you have no excuse not to hit one up.
- Bacon, Egg, and Cheese at Eggslut. The only thing slutty about this place is the amount of yolk porn you’ll see from every single egg dish.
- Godmother from Bay Cities. Good Italian subs are hard to find in California, but Bay Cities has got you covered. Pick one up for your next beach day — the Godmother is their best-selling one.
- Animal Style Anything from In-N-Out Burger. The not-so-secret “secret” menu at In-n-Out includes both animal-style fries and an animal-style burger. Either one is good — or both, if you love that animal sauce.
- Breakfast Burrito at Tacos Villa Corona. Nobody makes breakfast burritos like Californians do. This little hole-in-the-wall taco shop beats all the competition with its perfect combination of egg, potato and chorizo.
- Custom Crêpe from Harajuku Crêpe. Parisians aren’t the only ones who can make an awesome crêpe. Harajuku Crêpes is a Japanese crêpe place that lets you customize your own crêpe, and has options for add-ins ranging from sesame ice cream to mochi.
- Açai Bowl from Banzai Bowls. Açai bowls may have originated in Brazil and first became popular in Hawaii, but they’re still a SoCal favorite. Topped with fruit and superfoods, you’ll feel healthy and fit right in as you stroll down the streets of Santa Monica.
- Poke from Sweetfin Poke. Poke is another Hawaiian favorite that Californians have adopted. Though nothing can beat true Hawaiian poke, Sweetfin comes pretty damn close.
CALIFORNIA CHILI - RECIPE GIRL®
From recipegirl.com
Cuisine AmericanTotal Time 1 hr 35 minsCategory Main CourseCalories 255 per serving
- Melt butter in large saucepan over medium-heat. Add the turkey and cook until browned, stirring frequently- about 5 minutes.
- Add the onion and bell pepper and cook until softened, stirring occasionally, about 5 minutes. Add the tomatoes and cook 5 minutes. Stir in all remaining ingredients and simmer until thickened, at least an hour.
10 MOST POPULAR CALIFORNIAN DISHES - TASTEATLAS
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- Burger. Cheeseburger. PASADENA, United States of America. 4.2 (432) shutterstock. Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Beef. Cheese. Burger Bun. Tomato.
- Wrap. Burrito. CALIFORNIA, United States of America and Ciudad Juárez (Mexico) 4.1 (401) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Tortilla. Beef. Potatoes.
- Sandwich. Avocado Toast. LOS ANGELES, United States of America and Australia (Australia and Oceania) 3.9 (61) shutterstock. Ate it? Rate it. Wanna try? Add to list.
- Dressing. Ranch Dressing. SANTA BARBARA, United States of America. 3.6 (25) shutterstock. Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Mayonnaise. Buttermilk.
- Cookie. Fortune Cookie. CALIFORNIA, United States of America. 2.8 (57) Ate it? Rate it. Wanna try? Add to list.
- Sandwich. French Dip Sandwich. CALIFORNIA, United States of America. 4.0 (21) shutterstock. Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Bread. Beef. Mustard.
- Salad. Cobb Salad. LOS ANGELES, United States of America. 3.8 (25) shutterstock. Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Lettuce. Watercress. Chicory. Tomato.
- Wrap. Mission Burrito. SAN FRANCISCO, United States of America. 3.9 (10) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Tortilla. Beef. Offal. Beans. Rice. Onion. Tomato.
- Pizza. California-Style Pizza. CALIFORNIA, United States of America. 3.7 (14) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Flour. Shrimp. Asparagus. Seafood.
- Rice Dish. Uramaki. LOS ANGELES, United States of America and Vancouver (Canada) 4.3 (19) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Uruchimai. Rice Vinegar.
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