Aztec Gold Chili Food

AZTEC HOT CHOCOLATE

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

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.

AZTEC GOLD BROWNIES

Steps:

• Preheat oven to 325°F
• Line 8-inch glass baking pan with foil, grease and flour.
• In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
• Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
• Put flour and cocoa in another bowl and mix well.
• Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
• Scrape sides and bottom of bowl and beat another 20 seconds or so.
• Add eggs, beat to incorporate, scraping as needed.
• Add vanilla and stir to incorporate.
• Add half of flour mixture, and stir on low speed until mostly mixed it.
• Scrape bowl and add rest of flour, mixing until incorporated.
• Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter.
• Scrape into prepared pan and bake at 325°F for 30-35 minutes.
• Allow to cool in pan for 15 minutes.
• Lift out foil and lay on a wire rack and allow to cool completely before cutting.
• If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart.
• They should be fudgy in the middle with a bit of a crispy crust on top.
• Take them over the top by sprinkling with edible gold leaf.

15 MINUTE CHILI

Steps:

• In a large pot, brown meat with chopped onion. Drain grease, if necessary.
• Add beans, tomatoes, garlic, chili powder, cumin, salt and salsa to meat mixture.
• Cook until heated through.
• Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. Sprinkle with cheese if desired.

AZTEC CHILI HOT CHOCOLATE

Steps:

• Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute.
• Whisk in grated chocolate, and continue to simmer until melted.
• Remove from heat and let 'steep' for another 2 minutes.
• Strain out the spices and serve.