QUICK AND EASY WHITE CHILI
This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork.
Provided by LEMONADE63
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook and drain the pork.
- In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
- Remove from heat, and stir in the cheese until melted.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 16.3 g, Cholesterol 66 mg, Fat 25 g, Fiber 3.5 g, Protein 23.4 g, SaturatedFat 10.6 g, Sodium 897.7 mg, Sugar 2.6 g
JUST LIKE WENDY'S® CHILI
After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!
Provided by MontanaChef
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
- Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
- Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g
CHRIS' CHILI
This is my personal recipe, and it has won over 12 chili cook-offs, and I figured I'd share. It is a medium steak and bean chili. If I had to compare it, it would be similar to Steak N' Shake's chili, but better! It's rather involved, but trust me. Worth every minute! Try it. You will not be disappointed!
Provided by ChrisG
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h20m
Yield 14
Number Of Ingredients 14
Steps:
- Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
- Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
- Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.
Nutrition Facts : Calories 305 calories, Carbohydrate 20.2 g, Cholesterol 68.8 mg, Fat 10.8 g, Fiber 6.7 g, Protein 31.6 g, SaturatedFat 3.9 g, Sodium 709.9 mg, Sugar 4.1 g
CHILI FOR A BIG BASH
This is one of the dishes I made for a big crowd that will be partying with us on the Fourth of July. (You can cut the recipe in half or you can freeze for a latter day).I used venison but you can use lean beef. Venison is very lean. I use small cubed pieces of meat as well as ground. Gives it more texture. But its melt in your mouth cubes of meat. It really does melt in your mouth. All the different ingredients blend together to give you a nice spicy almost 5 alarm chili. I used Goya beans which are not to be rinsed. Check your cans most do need a rinse.The picture shown is one serving and topped with grated cheddard cheese, sour cream, and Salsa Verde recipe #84339.
Provided by Rita1652
Categories Deer
Time 3h25m
Yield 6 quarts, 20-30 serving(s)
Number Of Ingredients 22
Steps:
- In a very large pot.
- I used my 18 quart electric roaster oven (counter top).
- It`s like a very very large crock pot.
- Heat to 400 degrees add oil and brown meats.
- While meat is browning add onions, peppers, garlic and Worcestershire sauce.
- Continue to cook till all meat is browned stirring often.
- Add all the rest of the ingredients and lower the temperature to 275 degrees and cook for 2-3 hour till all the flavor meld into a delish chili. Be sure to stir all the while!
- Check for seasoning.
- Enjoy over rice or straight.
7-LAYER ELOTE DIP
Make and share this 7-Layer Elote Dip recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- For the Guacamole:.
- Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt.
- For the Corn:.
- Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat.
- For the Sour Cream:.
- To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag.
- For the Cilantro:.
- Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use.
- For the Toasted Corn:.
- Place the toasted corn in a zip top bag and crush with a kitchen mallet or large sauté pan making sure to leave larger pieces for texture.
- For the Green Onion:.
- Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use.
- Building the Dip:.
- Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips.
- For the Spice Rub:.
- Combine all of the spices and seasoned salt, and set aside until ready to use.
- For the Chips:.
- Preheat canola oil in a deep fryer or large pan and heat to 350°F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.
Nutrition Facts : Calories 677.1, Fat 41.2, SaturatedFat 16.8, Cholesterol 72.6, Sodium 1316.7, Carbohydrate 65.5, Fiber 13.6, Sugar 8.2, Protein 20.1
CHILI COOKOFF WINNER
this is my chili recipe. it won the "people's choice" award last year at a superbowl party. it is a little spicy - but not too hot to enjoy. add cooked ground meat if you like, but i like this without. it is also nice to top it with chopped fresh jalapeno peppers. also - i use all organic ingredients. if you live near a trader joe's market, they sell all of these ingredients in organics for less money than the regular items cost at most grocery stores.
Provided by adams.wifey
Categories Beans
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a crock pot or a 4 quart (or larger) pot on the stove.
- Cook over medium heat (or high if using a crock pot) until hot.
Nutrition Facts : Calories 219.3, Fat 1.6, SaturatedFat 0.3, Sodium 689.9, Carbohydrate 42.3, Fiber 12.1, Sugar 8.5, Protein 12.7
BIG POT CHILI FOR A CROWD
I whip up this great chili to feed a lot of people. But if you DO have any leftover, it freezes nicely, and will keep in the freezer for 3 months.
Provided by MizzNezz
Categories Beans
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In large soup pot, saute onions and green pepper in bacon grease.
- Add ground beef and cook and stir until no longer pink.
- Add all remaining ingredients.
- Bring to a boil, stirring occ.
- Simmer for 1 hour, stirring occ.
Nutrition Facts : Calories 451.2, Fat 14.1, SaturatedFat 5.3, Cholesterol 52.8, Sodium 1172.7, Carbohydrate 54.2, Fiber 10.8, Sugar 8.7, Protein 29.6
THE BIG O
Make and share this The Big O recipe from Food.com.
Provided by Vseward Chef-V
Categories Beverages
Time 2m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Shake ingredients and serve over ice.
Nutrition Facts : Calories 22.1, Fat 1, SaturatedFat 0.6, Cholesterol 3.6, Sodium 5.7, Carbohydrate 1.3, Sugar 1.2, Protein 0.2
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