California Pepper Chili Food

CALIFORNIA PEPPER CHILI

California Pepper Chili image

In my opinion, this is the world's best chili! It features three meats in a peppery eye-opening broth. I've been a Taste of Home reader for 5 years...and I make something from my magazines almost every day. -Robyn Thompson Los Angeles, California

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound bacon, diced
2-1/2 pounds beef stew meat, cut into 3/4-inch cubes
1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
2 medium onions, chopped
6 to 8 garlic cloves, minced
1 to 2 tablespoons chopped seeded fresh serrano chili peppers
1 to 2 tablespoons chopped seeded fresh poblano chili peppers
1 to 2 tablespoons chopped seeded fresh jalapeno peppers
2 to 3 teaspoons cayenne pepper
1-1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground cumin
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) beef broth
7 plum tomatoes, chopped
Shredded cheddar cheese, optional

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes., Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.

Nutrition Facts :

CALIFORNIA CHILI

California Chili image

This is a wonderful tasting all meat, no bean chili. The flavor of this is enhanced if it is made 24 hours in advance. For the best results use a dutch oven. A large pot also works. It may also work in a crockpot but I haven't tried that yet.

Provided by Engrossed

Categories Steak

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

4 medium tomatoes, peeled and coarsely chopped
1 1/2 cups water
1 large onion, chopped
2 stalks celery, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 green pepper, seeded and chopped
2 garlic cloves, crushed
4 tablespoons lard or 4 tablespoons bacon drippings
2 lbs round steaks, trimmed and cut into 1/4 inch cubes
1 lb lean pork, cut into 1/4 inch cubes
1 tablespoon flour
5 tablespoons chili powder
2 bay leaves
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 cup pitted black olives, coarsely chopped
1 cup monterey jack cheese, shredded

Steps:

In a medium saucepan simmer the tomatoes, water, 1 large onion, celery, 1/2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered. Set aside.
In the meantime, in a large dutch oven over medium heat, saute the medium onion, green pepper, and garlic in the lard for 3-5 minutes. With a slotted spoon remove the vegetables from the pan and set aside.
Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes. Add more lard if necessary. Add the flour to the browned meats, stirring well. Simmer for 2 minutes.
Return the vegetable mixture to the dutch oven with the meats. Add the chili powder, bay leaves, 1 tbsp salt, brown sugar, oregano, and vinegar. Add the tomato sauce. Stir. Cover and simmer over low heat for 2 hours. Add more water if necessary (It should be thick).
Add the olives and cheese and simmer covered for an additional 45 minutes, stirring occasionally.
Remove bay leaves.
Serve in bowls with finely chopped onions and more cheese if desired.
Good with a tossed salad and corn bread.

Nutrition Facts : Calories 417, Fat 21.1, SaturatedFat 8.3, Cholesterol 116.7, Sodium 1389.7, Carbohydrate 13.4, Fiber 4, Sugar 5.6, Protein 43.4

CLASSIC CHILI RELLENOS WITH ANAHEIM PEPPERS

Classic Chili Rellenos With Anaheim Peppers image

Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site.

Provided by Sharon123

Categories Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 large green anaheim chilies, roasted and peeled, leave stems on
cheddar cheese, cut into sticks (or Monterey Jack)
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
salsa (optional)

Steps:

To roast chilies:.
Place chile peppers on an aluminum foil-lined baking sheet.
Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
Place chile peppers in a heavy-duty zip-top plastic bag; seal.
Let stand 10 minutes to loosen skins.
Peel peppers, leaving stems attached.
Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!

Nutrition Facts : Calories 96.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 139.5, Sodium 202.6, Carbohydrate 9.8, Fiber 1, Sugar 2.9, Protein 6.4

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