JUDY'S CHILI
The cardamom and cocoa really gives this chili a wonderful, hidden flavor. I hope you enjoy this recipe as much as we do.
Provided by Judy-Jude
Categories < 4 Hours
Time 1h25m
Yield 5-6 serving(s)
Number Of Ingredients 20
Steps:
- Saute onion, garlic, and chiles; add ground beef and continue cooking over medium heat until beef is cooked.
- Drain off fat.
- Add remaining ingredients except pinto beans and Monterey Jack Cheese.
- Heat to boiling and reduce heat to slow simmer.
- Cover and simmer (stirring occasionally) 45 minutes, stir in beans and continue to simmer until beans are heated.
- Place in bowls and sprinkle Monterey Jack cheese on top.
- We serve with crusty bread rolls.
Nutrition Facts : Calories 453.2, Fat 20.1, SaturatedFat 7.4, Cholesterol 67.8, Sodium 1141.8, Carbohydrate 43.8, Fiber 12.5, Sugar 10.8, Protein 28
CHICKEN SAUCE AND JUDD'S CHILI
Steps:
- Start with a one gallon jug of apple cider vinegar and empty out 1 quart of the vinegar. Combine all remaining ingredients in the gallon jug and shake well with the cap back on. Brush over chicken and Barbecue. While chicken is cooking continue to brush sauce on, until chicken is cooked.
- For the Chili: Brown chuck and drain off excess fat. Set aside. In a separate saute pan heat vegetable oil and saute diced peppers and onions. Combine all ingredients in a large pot and simmer on low heat for approximately 1 hour.
CHILE-OIL NOODLES WITH CILANTRO
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Categories weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
JUDY'S SOON TO BE WORLD FAMOUS CHILI
Make and share this Judy's Soon to Be World Famous Chili recipe from Food.com.
Provided by Barbarica
Categories Beans
Time 50m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a soup pot. Crumble the ground beef over medium-high heat.
- Cook and Stir until evenly browned-drain off most of the grease.
- Add chopped onion, green chili peppers, red pepper flakes, crushed garlic and half of the cumin, cook and still until onion is tender.
- Pour in the tomato soup and fire roasted diced tomatoes, Season with chili powder salt & pepper. Simmer for 30 minutes.
- Pour in the beans and season with remaining cumin, cayenne pepper, Tabasco Sauce, Jalapeno Sauce depending on your timer for 20-30 minutes.
Nutrition Facts : Calories 522.7, Fat 18, SaturatedFat 5.6, Cholesterol 51.4, Sodium 1259.9, Carbohydrate 62.1, Fiber 18.1, Sugar 12.6, Protein 32.5
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