ROUTE 66 ROADHOUSE CHILI FIX
Make and share this Route 66 Roadhouse Chili Fix recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 7h55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown meats and bacon with onion and garlic with oil in an extra large skillet.
- Transfer to crock pot and stir in remaining ingredients, except crushed corn chips.
- Cook on low for 7-8 hours, then add chips and cook another half hour to hour, until chips have incorporated into chili, thickening it somewhat.
- Serve hot with oyster crackers or tortilla chips and a selection of hot sauces on the side.
Nutrition Facts : Calories 990.8, Fat 64.8, SaturatedFat 21.6, Cholesterol 201.1, Sodium 1528.2, Carbohydrate 37.4, Fiber 7, Sugar 4.7, Protein 63.4
INTERSTATE CHILI
Provided by Sunny Anderson
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- To prepare the chili: Heat oil in a large heavy pot over medium-high heat. Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 minutes. Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes. Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.
- To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F.
- Deep-fry strips, 30 to 45 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with chili.
SUNNY'S GAME DAY CHILI
Provided by Sunny Anderson
Categories main-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
- Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
- Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
- Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.
"ROUTE 66" CHILI
Steps:
- Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
- Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.
ROUTE 66 DINER PHILLY CHICKEN
From the Route 66 Cookbook. This sounds like comfort food and one that my family will surely enjoy ! Serve over wild rice, pasta or mashed potatoes.
Provided by PrimQuilter
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, onion and green pepper in vegetable oil.
- Add tarragon, lemon pepper and garlic.
- Cook until vegetables are tender.
- Add cream, cream cheese, milk, chicken and heat to simmer, but do not boil.
- Sprinkle with parmesan cheese.
- Serve over rice, pasta or potatoes.
Nutrition Facts : Calories 509.4, Fat 51.5, SaturatedFat 27.9, Cholesterol 158.3, Sodium 237.9, Carbohydrate 7.2, Fiber 0.4, Sugar 2.1, Protein 6.8
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