Baked Chili Food

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

BAKED CHILI

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

CHILI BAKE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. , Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.

VEGGIEFUL OVEN-BAKED CHILI

Steps:

• In a large skillet, warm the veggie burger a bit.
• Add the chopped onion, and cook until the onion is soft and the garlic, tomatoes, tomato paste, peppers, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.
• Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover.
• Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 1 1/2 to 2 hours.
• Stir the chili after 1 hour, adding a bit of tomato juice or water if most of the liquid has evaporated, and it seems dry.
• Half an hour before serving, stir in the beans, and cook until heated through. Garnish the chili with fresh cilantro and and grated veggie cheese (with a bit of lime zest added to it), if desired.

BAKED CHILI MAC

Steps:

• Preheat oven to 350 degrees F.
• Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
• While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
• Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
• Add the cooked macaroni and stir well to incorporate.
• Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
• Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
• Serve with a bit of sour cream for topping and veggies.

CHILI CHEESE DOG BAKE

Steps:

• Preheat the oven to 375°F.
• Remove crescent rolls from packaging and roll them out/separate into individual triangles.
• Place one slice of American cheese followed by 1 hot dog onto the widest end of the crescent roll.
• Roll the cheese and hot dog into the crescent roll and set aside.
• Arrange wrapped crescent dogs in a 9x13 glass baking dish. (see notes below about the baking dish) You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave a ½" or so between each dog to allow room for the dough to puff.
• Spread chili in the available space around the crescent dogs. You may not use both full cans of chili and can heat any leftovers and serve alongside baked chili cheese dogs.
• Melt butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
• Bake approximately 30 minutes or until crescents appear browned on both the top and the bottom.
• Sprinkle baked chili cheese dogs with a bit of chopped parsley and serve immediately.

CHILE-GARLIC KULCHA

Steps:

• Whisk ¼ cup plain whole-milk yogurt, 2 Tbsp. lukewarm whole milk, 1 Tbsp. ghee or clarified butter, melted, ½ tsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup lukewarm water in a small bowl to combine.
• Whisk ½ tsp. baking powder, ¼ tsp. baking soda, and 2 cups (250 g) all-purpose flour in the bowl of a stand mixer to combine. Fit bowl onto mixer fitted with the dough hook. With the motor running on medium speed, pour in yogurt mixture and mix until dough comes together, about 4 minutes. Remove bowl from mixer and knead dough with your hands into a ball, about 3 minutes. (The dough will be slightly sticky and rough on the surface and that's okay.) Cover bowl with a damp kitchen towel and let dough rest 30 minutes.
• Transfer dough to a lightly floured surface and divide into 5 equal portions. Form portions into smooth balls. Cover with a damp kitchen towel until ready to use.
• Stir 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt into 1 cup water in a small bowl to dissolve.
• Mix ¼ cup finely chopped garlic (about 10 cloves), 1 Tbsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.
• Heat broiler. Heat a 10" cast-iron skillet on the stovetop over medium-high until very hot. Sprinkle some salt water in skillet. Water will instantly evaporate, leaving a white film. You want this as it will help the kulcha stick to the pan and get crispy. Roll out 1 ball of dough on a lightly floured surface to a 4" round. Spread a scant 1 Tbsp. garlic mixture over dough, leaving a ¼" border around the edges. Fold kulcha in half and bring up both pointy ends and both sides into the center to form a small bundle. Gently pat down on bundle to flatten, sprinkle dough with more flour, and roll out to an 8" round, about ¼" thick.
• Dip one hand in salt water and sprinkle over 1 side of kulcha, then sprinkle Kashmiri chile powder or paprika and about 1½ tsp. chopped cilantro on top, pressing gently to adhere. Using your dry hand, turn kulcha, cilantro side down, onto your wet hand. Dip your dry hand in salt water and sprinkle other side of kulcha with salt water. Place kulcha, cilantro side up, in skillet and cook until starting to brown underneath and slight bubbles begin to appear on top, about 3 minutes.
• Transfer skillet to oven and broil, watching closely, until kulcha is golden brown on top, about 2 minutes. Using an offset spatula, transfer kulcha to a platter and drizzle generously with melted unsalted butter. Repeat process with remaining dough balls. Serve immediately.