SANTA FE CHICKEN CHILI
Stir up this chili on Sunday and you'll be set for a couple weekday meals. Although we're currently living in the city, my husband and I hope to return to the country someday. -Sonia Gallant, St. Thomas, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14-16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 430mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.
SANTA FE HOT AND SPICY CHILI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes.
SANTE FE CHILI RECIPE - (3.5/5)
Provided by sjhelling
Number Of Ingredients 11
Steps:
- Brown ground beef and drain. Add to slow cooker. Cook all day. Garnish with shredded cheddar cheese and/or sour cream.
SANTA FE CHILI
Make and share this Santa Fe Chili recipe from Food.com.
Provided by benstafford
Categories Beans
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown the beef, then mix all the ingredients together, adding water last, with a large spoon.
- Put pot on stove, cover.
- Bring to roiling boil.
- Bring temp down to simmer.
- Cook for 2 hours giving occasional stir.
Nutrition Facts : Calories 572.9, Fat 19.1, SaturatedFat 7, Cholesterol 77.1, Sodium 924.7, Carbohydrate 66.2, Fiber 16.8, Sugar 10.2, Protein 38.6
TOMASITA'S GREEN CHILE
Provided by Food Network
Time 32m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
- Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
- Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
- Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.
SANTA FE RED CHILE SAUCE
This is a basic red chile sauce that can be made as hot or mild as you like by adjusting the chile powder. From Santa Fe Hot and Spicy Cookbook.
Provided by Vicki in CT
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended. Puree in blender or using immersion blender.
Nutrition Facts : Calories 69, Fat 2, SaturatedFat 0.3, Sodium 1075.4, Carbohydrate 14.2, Fiber 5.3, Sugar 5.6, Protein 2.7
SANTA FE CHICKEN CHILI
My mother-in-law gave this to me because she knows how much we like spicy food. Yummy!! Came from a magazine, don't know which one.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- In a 5-6 quart pot, saute first 4 ingredients in oil over medium heat, until chicken is not pink and vegetables are tender.
- Add in chili powder, cumin, and cayenne; stir and cook for 1 minute.
- Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
- Add in beans, salsa, corn, salt and pepper; return mixture to a boil.
- Lower heat, cover, and simmer for 15 minutes.
SANTA FE CHIPOTLE CHILI
Sausage and ground beef make this spiced chili a meat lover's delight. I can freeze and reheat it later without sacrificing any of the flavor. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking beef and sausage into crumbles; drain., Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. Serve with toppings as desired.
Nutrition Facts : Calories 419 calories, Fat 21g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1646mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 11g fiber), Protein 27g protein.
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