Spicy Red Bean Chili Recipes

Steps:

• Season meat with adobo. Brown in hot oil in large saucepan on medium heat; drain. Add onions, peppers and garlic; cook 5 min. or until tender, stirring occasionally.
• Stir in chili powder and cumin; cook 2 min. Stir in all remaining ingredients except cheese. Bring to boil; simmer on low heat 30 min., stirring occasionally.
• Serve topped with cheese.

Steps:

• Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
• Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
• Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
• Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
• Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
• Serve chili with bacon and accompaniments.

Steps:

• 1. Soak and cook kidney beans according to instructions on bag
• 2. In a large skillet brown the hamburger with onions until fully cooked.
• 3. In a medium size sauce pan add tomatoes and spices. Cook for 15 minutes on medium.
• 4. Lower to a simmer, add kidney beans and meat, cook an additional 15 minutes.

Steps:

• Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
• Cover pot and simmer chili until flavors have blended, about 1 hour.

Steps:

• 1. Put oil in a medium saucepan and let it heat for a few minutes on medium/high heat. Add cumin seeds and let it cook for about 30 seconds, then add onions and let it soften.
• 2. Once onion is soft and a little transluscent add garlic paste and ginger paste and let it fry for about 30 seconds.
• 3. Now add all the spices- turmeric, garam masala powder, salt and crushed red chilli. Cook until you can smell the spices (for about 40 sec.)
• 4. Add tomatoes, green chillies, and cook until tomatoes are soft (taste a little if its not spicy enough then add some more green chillies, add more salt to taste).
• 5. Add the red beans and stir with all thespices. Add about ¼ cup water and cover the pan. Cook on medium low heat for 10-15 min keep checking every 5 min to make sure the heat is not too high.
• 6. After 10-15 min are up with a wooden spoon crush the beans (not completely all of them, just slightly so the crushed ones can create a paste).
• 7. Add more water if its too dry as you crush and taste for salt add more if needed.
• 8. Top with cilantro before serving .Served with warmed pita bread or dinner roll is best or with cucumbers sticks, salad and feta cheese.