Aztec Gold Chili Food

AZTEC CHILI SALAD

Aztec Chili Salad image

A different view of chili. Ground turkey or shredded chicken can be used for this recipe instead of chili. Serve on a bed of lettuce with jicama wedges arranged around the sides of the plate. Great for a Ladies Luncheon for something a little different. This can also be served as a "meal-in-inself".

Provided by Tammy Raynes

Categories Salads

Time 1h15m

Number Of Ingredients 15

Ingredients

1 lb ground beef
1 pkg lawry's spices & seasonings for chili
1/2 c water
1 can(s) (15.25 ozs) kidney beans, drained
1 can(s) (14.50-ozs) whole peeled tomatoes, undrained and cut up
1/2 c dairy sour cream
3 Tbsp mayonnaise
1 fresh medium tomato, diced
1/4 c chopped fresh cilantro
1/2 tsp lawry's seasoned pepper
1 head lettuce
1 red bell pepper, sliced
1/4 c sliced green onions
1 1/2 c grated cheddar cheese
1/4 c sliced ripe olives (black)

Steps:

1. In large skillet, brown ground beef until crumbly; drain fat. Stir in Spices & Seasonings for Chili, water, beans and canned tomatoes; blend well. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.
2. For dressing: In blender, combine sour cream, mayonnaise, fresh tomato, cilantro and Seasoned Pepper. Blend until completely combined. Refrigerate until chilled.
3. On 6 plates, layer lettuce, chili meat, bell pepper, green onions, cheese and olives. Drizzle with chilled dressing.

AZTEC HOT CHOCOLATE

Aztec Hot Chocolate image

Provided by Marcela Valladolid

Categories beverage

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups whole milk
One 3.2-ounce disk Mexican chocolate, chopped
1 dried guajillo chile, stemmed, seeded and deveined
1 cinnamon stick
1 vanilla bean
2 cups heavy whipping cream
1/4 cup powdered sugar
Ground cinnamon, for dusting
Chili powder, for dusting

Steps:

For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.

AZTEC GOLD CHILI

Aztec Gold Chili image

One of the great things about chili is all the interesting ingredients that different people put in it. This is a delicious chili that I found in a garage sale cookbook that was falling apart. I saved the recipes that looked good to me and this was one of them. Super good!

Provided by Recipe Junkie

Categories Native American

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon oil
2 garlic cloves, minced
2 large onions, coarsely chopped
3 -6 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 lbs ground turkey
2 (15 ounce) cans diced tomatoes (don't drain!)
2 (16 ounce) cans whole pinto beans
2 green peppers, coarsely chopped
1/2 ounce unsweetened chocolate, grated

Steps:

Combine first ten ingredients in microwave safe dish.
Microwave on high for 2 and 1/2 minutes.
Stir in 1-2 T water if mixture becomes too dry.
Microwave on high 2 and 1/2 to 3 minutes or till onions are tender crisp.
Let stand 3 minutes.
Stir in turkey.
Microwave on high 10-13 minutes or til turkey is partially done, stirring once.
Add tomatoes, beans, peppers and chocolate.
Mix well.
Microwave on medium for 40 minutes, stirring twice.
Serve with sour cream, grated cheese, diced onions and tortilla chips.

Nutrition Facts : Calories 553.8, Fat 18.1, SaturatedFat 4.8, Cholesterol 119.5, Sodium 881.1, Carbohydrate 58.9, Fiber 18.9, Sugar 9.2, Protein 42.8

WICKLEWOOD'S AZTEC RICE

Wicklewood's Aztec Rice image

I love the crunch of the vegetables in this rice dish. Water or stock can be used as long as it is boiling, adding turmeric or saffron to the liquid will turn the rice a beautiful golden colour and with the inclusion of South American vegetables such as sweet corn and peppers the result is a dish that looks like jewel encrusted Aztec gold.. Don't be tempted to remove the lid while cooking as the steam needs to build up to fluff up the grains. Delicious with chili, chicken or fish dishes, try swapping the peppers for peas or diced carrot. Times only apply to white rice,,for brown or wild rice add another 30mins.

Provided by WicklewoodWench

Categories Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces basmati rice
250 g sweet corn, drained
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 onion, finely chopped
12 fluid ounces boiling water or 12 fluid ounces stock
2 -3 stems saffron (optional) or 1/4 teaspoon turmeric (optional)
oil (for frying)

Steps:

In a large heavy based saucepan, with a well-fitting lid, heat the oil and gently soften the onions.
Stir in the rice, making sure each grain is coated in oil.
Add the BOILING liquid, stir and cover.
Reduce heat to lowest setting.
DO NOT TOUCH for 15mins.
After fifteen mins remove lid and gently stir in the vegetables.
Fold a clean tea towel or several layers of kitchen paper over pan and replace lid.
Set aside for 5 mins.
Serve warm.

Nutrition Facts : Calories 291.4, Fat 2.6, SaturatedFat 0.5, Sodium 16.9, Carbohydrate 61.8, Fiber 5.3, Sugar 5.6, Protein 7.4

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