Chilaly Food

CHILALY

Steps:

• Melt butter in a skillet.
• Add the green pepper and onion and cook, stirring, until soft.
• Add the tomatoes and stir over low heat for 5 minutes.
• Add the salt, cayenne pepper, and cheese.
• Cook, stirring constantly, until the cheese melts.
• Combine milk and egg.
• Add to cheese mixture and stir briskly.
• Cook 1 minute more, and spoon over pieces of toast.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

CHILI!

Steps:

• In a large Dutch oven, heat the oil.
• Add the beef and brown.
• Remove the beef, leaving about 1 tablespoon of fat in the pan.
• Add the onions, and cook, covered, over low heat for about 5 minutes.
• Uncover, raise the heat to medium, and cook until the onions are evenly browned (but not burned).
• Sprinkle the flour over the onions, and cook for another minute.
• Add the browned beef, tomatoes, tomato paste, pepper, garlic, broth, chili powder, cumin, oregano, salt, and vinegar to the onions.
• Bring to a boil, then lower the heat and simmer, covered 1 1/2 hours, stirring occasionally.
• If the chili gets too thick, you may add some water or broth to thin.
• Taste the chili, and add more seasonings to adjust to your taste.
• Add the bell pepper, and continue to simmer for 15 more minutes.
• Add the beans and simmer for an additional 5 minutes.
• Serve in heated bowls and top with sour cream and green onions, if using.