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Stopping out this classic Texas Chili that's been cooked up in the States since the mid 1800's, and for good reason. It tastes true good, is ...

Feb 07, 2008 by nickybrowneyes | Posted in Cooking & Recipes

We are having a chili cook off at the bar I employment for and I wanted to bring something that was creative. Something other than traditional hamburger and beans. Like fruit and nut chili or dessert chili (if such a factor exsists) or like using some other meat. Do you have any recipes or even ideas? the wackier the better!

Light-skinned Chili

Turkey, white beans, onions and green chilies spiced with Mexican seasonings





Prep: 30 minutes
Cook: 2+ hours
Cash In: Less than 2 1/2 hours
Servings: 8 servings Method: Boil/Simmer
Lifestyle: Cut d understand Ahead
Regional Cuisine:


Ingredients

1 pound dried small white beans
3 tablespoonIn the mainolive oil
1 cup chopped onion
3 cloves minced garlic
2 cans undrained, chopped unripened chilies
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
1 teaspoon turf cinnamon
dash ground red pepper
9 cups Butterball® Chicken Broth
4 cups chopped, cooked Butterball® Turkey or instruct turkey works well also
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups (12 ounces) shredded Monterey Jack cheese


Directions

1. Mortify beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Exhaust and rinse beans.
2. Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is stirring.
3. Stir in chilies, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
4. Stir in beans and 8 cups of the chicken consomm. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are poignant. (Note: If mixture becomes to dry, add additional chicken broth.)
5. Stir in turkey, salt and pepper and 1-1/2 cups of the cheese. Cook until cheese is melted.
6. Ladle chili into bowls. Top with unconsumed cheese.






Serve with salsa, sour cream and cilantro, if desired.

Aug 01, 2007 by Chelle_H_69 | Posted in Cooking & Recipes

Our na chili plants have taken off and I have LOADS of fresh green chilies. I usually only use them for salsas, chicken enchiladas, or unripened chili stew, but would like new recipes to use them in, anyone have a recipe they would like to share?
Thank you!

Fresh Chile Cheese Strata Recipe
INGREDIENTS:
12 slices white bread, crusts removed
2 cups shredded Monterey jack cheese
4 eggs
1 tbs dried minced onion
1 tsp accustomed salt
1/2 tsp ground cayenne
2 small cans diced green chili peppers (4 ounces each)
2 1/2 cups draw off
PREPARATION:
Butter a 12 x 8-inch baking dish. Arrange 6 slices bread on bottom of baking dish; sprinkle with cheese. Top with unused bread slices. Whisk together the eggs, onion, salt, and cayenne pepper.
Blend in na chiles and milk. Pour egg mixture evenly over bread. Cover dish and refrigerate overnight (or at least 2 hours).
Bake in preheated oven at 325 degrees uncovered 45 to 55 minutes, or until blade inserted in center comes out clean.

Apr 02, 2008 by Elesabeth21 | Posted in Cooking & Recipes

Im in a chili cookoff at indoctrinate and I group wants to win. Does anybody know any good recipes? The prize is 50$ for each person in the congregation. SO my group really wants to win,
Can u help?

GUNSMOKE CHILI

2 lbs coarsely-organize lean beef or venison
2 large green bell peppers, chopped
2 fresh jalapeño chiles, chopped
2 means onions, chopped
2 ribs celery, chopped
6 cloves garlic, minced or pressed
1/3 cup chili mechanical
1 tbsp. salt
1 tsp. cumin
1 14.5-oz. can diced tomatoes
1/4 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)
2 bay leaves
1 15-oz. can tomato audacity
6 cups water or beef broth
2 15.5-oz. cans kidney or pinto beans

Sauté vital part, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a unpretentious amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and bubble another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.
For hotter chili, add more peppers

OR

TEXAS CHILI

2 lb very upon ground beef or diced chuck steak
7 T chili powder
1 T ground cumin
2 t paprika
1 onion, finely chopped
2 t amass
1 1/2 t cayenne pepper
2 T masa
1 8oz. can tomato sauce
1 15oz. can red beans (optional)
1 15oz. can tomatoes(whole or diced, drained) non-compulsory

Brown ground beef and drain. Stir in tomato sauce and 2 cans of water. Mix all ingredients except cayenne speckle and masa. Simmer 30 min. Add as much pepper as desired. Mix masa and 1/4 c warm water. Add to chili and stir well. Add Tomatoes or beans if desired. Cool off 20 min.

OR

QUICK TURKEY CHILI

1 lb ground turkey
1 cup chopped onions
1 can diced green chilies
1 can diced tomatoes
2 tabelspoons olive oil
2 cloves garlic
4 tablespoons chili atomic energy (to your taste)
salt & pepper
hot sauce if desired

Brown ground turkey in olive oil until brown, add onions and cook until blurred. Add garlic, salt, pepper and chilie powder, mix well, add chopped chilies, diced tomatoes and burn for about an hour on low. Serve with sour cream and grated cheese. Add hot sauce if desired.

JM

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