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
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
- Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
- Serve the chili with bowls of the toppings on the side for passing at the table.
CHILE AND CHORIZO CORNBREAD
Provided by Bruce Aidells
Categories Bread Side Bake Super Bowl Lunch Casserole/Gratin Sausage Cornmeal Corn Hot Pepper Jalapeño Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
- Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.
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