Down And Dirty Garlic Chili Recipes
DOWN AND DIRTY GARLIC CHILI
This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!
Provided by VTCOOKINFOR2
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
- Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 33.2 g, Cholesterol 74.6 mg, Fat 8.2 g, Fiber 8 g, Protein 34.3 g, SaturatedFat 2.6 g, Sodium 1386.8 mg, Sugar 11.5 g
DOWN AND DIRTY GARLIC CHILI
This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!
Provided by VTCookinFor2
Categories Beef Chili
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
- Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 33.2 g, Cholesterol 74.6 mg, Fat 8.2 g, Fiber 8 g, Protein 34.3 g, SaturatedFat 2.6 g, Sodium 1386.8 mg, Sugar 11.5 g
PICKLED GARLIC WITH CHILI AND HERBS
Spicy, fragrant garlic. I process in a water bath, because I give a gifts and makes storing easier. No need to process if jars are stored in the refrigerator for at least 1 month before using. Garlic will keep, chilled, for at least a year. When you think it's ready, take it out and test it. If it tasty enough go ahead and start using the pickled garlic in pastas, salads, salsas, dressings, as relish on sandwiches and a garnish for bloody Mary's or martinis. You can even pop them in your mouth and enjoy straight up!!
Provided by Rita1652
Categories Peppers
Time 50m
Yield 9 1/2 pint jars
Number Of Ingredients 10
Steps:
- Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
- In a large stainless steel saucepan, combine vinegar, pickling salt, mustard seeds, peppercorns, sugar and oregano, rosemary, thyme.
- Bring to a boil; boil gently 1 minute; remove from heat.
- Add peeled garlic cloves and chili's to hot vinegar mixture. Stir constantly 1 minute.
- Pack garlic and 1 whole chili pepper into a hot jar to within 3/4-inch of top rim. Add hot liquid to cover garlic to 1/2-inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center and place lids on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.
- Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove lid and leave jars till bubbles subside about 5 minutes.
- Remove jars. Cool undisturbed 24 hours in a draft free spot.
- Check jars seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
- Label and store in a cool, dark place.
- It takes anywhere from 2-4 weeks to pickle garlic so that it has a good rich spicy taste.
- Note: At elevations higher than (1,000 ft) increase processing time. Add 5 minutes at (1,000-3,000 ft); add 10 minutes at (3,001-6,000 ft); add 15 minutes at elevations higher than (6,0001 ft).
- FYI: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.
Nutrition Facts : Calories 117.6, Fat 0.5, SaturatedFat 0.1, Sodium 1173.3, Carbohydrate 24, Fiber 1.2, Sugar 19.6, Protein 1.4
DOWN AND DIRTY GARLIC CHILI
This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!
Provided by VTCOOKINFOR2
Categories Beef Chili
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
- Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 33.2 g, Cholesterol 74.6 mg, Fat 8.2 g, Fiber 8 g, Protein 34.3 g, SaturatedFat 2.6 g, Sodium 1386.8 mg, Sugar 11.5 g
CHILI WITH ROASTED GARLIC
Make and share this Chili With Roasted Garlic recipe from Food.com.
Provided by Raichka
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef and drain excess fat.
- Add the onion and bell pepper to the ground beef and saute until the onion is translucent. Add the Worcestershire Sauce.
- Add the garlic and olive oil. Mash the garlic with a fork. (I roast a bulb of garlic at a time. Just peel the cloves, wrap in aluminum foil, add a few drops of oil oil, and bake for 30 minutes at 350 degrees. I store the roasted garlic in olive oil in the fridge.).
- Allow to saute for a minute or so. Add the kidney beans and tomatoes. I usually rinse out the tomato can for the water.
- Add chili powder, salt, black pepper, and red pepper flakes (optional) to your taste.
- Simmer for ten minutes.
Nutrition Facts : Calories 263.5, Fat 10.6, SaturatedFat 3.6, Cholesterol 38.6, Sodium 604, Carbohydrate 26, Fiber 6.8, Sugar 7.3, Protein 17.4
DOWN AND DIRTY GARLIC CHILI
This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!
Provided by VTCOOKINFOR2
Categories Beef Chili
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
- Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 33.2 g, Cholesterol 74.6 mg, Fat 8.2 g, Fiber 8 g, Protein 34.3 g, SaturatedFat 2.6 g, Sodium 1386.8 mg, Sugar 11.5 g
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