Fiesta Chili Recipes

Steps:

• 1. Brown the beef, pork and chorizo in a nonstick skillet. Drain off the fat.
• 2. Heat oil in a heavy pot over low heat; cook onions, garlic, and bell peppers for 15 minutes or until tender. Stir in the next 9 ingredients; cook 2 to 3 minutes to mellow the flavors.
• 3. Add jalapeños, tomatoes, tomato sauce, beans, and the browned meats. Heat through. Add beer, then simmer 15 minutes, stirring once or twice. Season with salt. Serve with grated cheese, if desired.

Steps:

• Cook meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.
• Add remaining ingredients; mix well. Bring to a boil. Reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.

Steps:

• Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
• Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
• Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
• Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

Steps:

• Heat pot and add extra virgin olive oil.
• Saute onions and garlic in pot.
• As onions are browning add chicken and cumin.
• Add other veggies, beans, and corn, Cook until peppers are tender
• Add chicken broth oregano and pepper, and bring to a boil.
• reduce to simmer.
• Add sour cream, and whipping cream.
• Serve immediately.

Steps:

• Mix ingredients in 2-qt. microwaveable bowl.
• Microwave on HIGH 6 to 8 min. or until VELVEETA is completely melted and mixture is blended, stirring every 3 min.
• Serve hot with tortilla chips, crackers or assorted cut-up fresh vegetables.

Steps:

• Heat oil in large pot.
• Cook onions, leeks, garlic, ground, and cubed meats, till browned.
• Add every thing else except for half the beans.
• Cook for 2 hours over low heat or in a crock pot.
• Stir in rest of beans.
• Taste to see if it`s to your HEAT!
• Re season, Cook 30 more minutes.
• Serve with corn bread and a crisp salad.

Steps:

• COOK meat and garlic in 3-quart saucepan over medium heat 8 to 10 minutes or until meat is evenly browned; drain.
• ADD remaining ingredients; mix well.
• Bring to a boil.
• Reduce heat to low.
• Cover; simmer 15 minutes, stirring occasionally.

Steps:

• Heat oil in a large pot over medium heat. Cook and stir steak and ground black pepper in hot oil until browned on all sides, 5 to 10 minutes.
• Stir onions into beef; saute until onions are translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
• Stir green bell peppers, yellow bell pepper, and red bell pepper into beef mixture one pepper at a time. Cook and stir until fragrant, 3 to 5 minutes.
• Pour diced tomatoes, kidney beans, black beans, corn, and tomato sauce into beef-pepper mixture. Bring to a simmer and cook, stirring occasionally, until flavors blend and meat is tender, about 1 hour.