CHILI FOR TWO
"This flavorful chili is still thick and hearty even though it makes a small batch," confirms Norma Grogg of St. Louis, Missouri. "I serve it with a salad of grapefruit and avocado slices."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in beans, tomatoes and spices; bring to a boil. , Reduce heat; cover and simmer until heated through, 10-15 minutes. If desired, top with sour cream, shredded cheddar cheese and chopped cilantro.
Nutrition Facts : Calories 339 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 948mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 17g fiber), Protein 24g protein.
CHILI FOR 2 ( OR 4 )
I found this in the 2003 Taste of Home Annual Recipes cookbook. It was sent to them by Norma Grogg of St. Louis, Missouri. Since I like a meatier chili, an extra 1/4 pound of ground beef was added.But even if the extra beef hadn't been added, I still think it would be enough for 4. After simmering, I did a " taste test " and added some crushed red pepper flakes for more heat. If you don't add the crushed red pepper, it's very mild. If desired add some cheese to each serving. Submitted to " ZAAR " on October 22nd,2009
Provided by Chef shapeweaver
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Im a medium sauce pan, add beef,onion, and garlic.
- Cook over medium heat until meat is no longer pink,drain and return to saucepan.
- Add the remaining ingredients,and bring to a boil.
- Reduce heat, cover and simmer for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 521.5, Fat 10.4, SaturatedFat 3.7, Cholesterol 38.6, Sodium 1027.8, Carbohydrate 78.1, Fiber 15.6, Sugar 8.7, Protein 32.7
CHILI CON CARNE FOR TWO
Make and share this Chili Con Carne For Two recipe from Food.com.
Provided by Robert Byrd
Categories Meat
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In an 8" skillet cook and stir meat, onion and green pepper until meat is brown and onion is tender.
- Drain off fat and stir in remaining ingredients except beans.
- Heat to boiling, reduce heat and cook uncovered for about 30 minutes.
- Stir in beans (with liquid) and stir until bubbly.
Nutrition Facts : Calories 449.5, Fat 18.8, SaturatedFat 7, Cholesterol 77.1, Sodium 2199.5, Carbohydrate 41.9, Fiber 11.2, Sugar 16.3, Protein 31.5
WEEKNIGHT TWO-BEAN CHILI
This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
- Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
- Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
WHITE CHILI FOR 2
This chili for two goes over especially well on a cool night. We're racing fans, and I'm frequently asked to bring this dish to the races. I'm happy to do so, because I enjoy it, too. I just double or triple the recipe. -Carol Swainston, Sheridan, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned., In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving.
Nutrition Facts : Calories 418 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 1243mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 11g fiber), Protein 36g protein.
CHILI FOR A CROWD
Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
- Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
- Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
- Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.
Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 10 g, TransFat 1 g
SIMPLE CHILI
This is delicious on a cold wintry day. Add fresh cornbread and salad for a great meal.
Provided by Teresa Jeffries
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat.
- Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 16.2 g, Fiber 9.4 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 415.7 mg, Sugar 1 g
CHILLI FOR A CROWD
Make a big batch of Mexican chilli con carne to keep hungry guests happy - this recipe serves 12-14
Provided by Lindsey Bareham
Categories Dinner, Main course
Time 3h30m
Yield Serves 12-14
Number Of Ingredients 31
Steps:
- If using dried beans and not freezing the chilli, rinse and pick over the beans, then soak them overnight in plenty of water. Rinse again, and tip into a large pan with enough water to cover by 5cm and bring to the boil. Boil briskly for 10 mins, then turn down the heat and simmer gently for 30 mins or until tender. Drain and set aside.
- Heat the olive oil in a large, heavy-based lidded pan and brown the pork, then the beef, in 4 batches, scooping into a bowl as you go. Slice the bacon into strips. Add to the empty pan and cook gently to begin with, raising the heat as the bacon crisps. Scoop the bacon out of the pan, stir in the onions, garlic, celery and the bay leaves, and cook, stirring occasionally, until the onions are soft but hardly coloured - about 20 mins.
- Quarter the lemons lengthways, cut out the pithy core and remove the seeds. Chop into very small pieces, each with a bit of peel. Stir the chilli powder, cumin and oregano into the onions and stir-fry for a couple of mins, then return the meat, adding the tomato purée, chopped tomatoes, lemon, wine and stock. Stir as the dish heats up, then simmer, covered, for 1 hr 30 mins. Taste and adjust the seasoning. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
- Add the beans to the pan - if you're using canned beans, rinse them first. Cook, uncovered, for a further 30 mins. Can be cooled at this stage and kept covered in the fridge for 24 hrs.
- Tip the soured cream into a bowl, snip the chives into small pieces then scatter them over the soured cream, cover and refrigerate until serving.
- To make the guacamole, halve the avocados lengthways, remove the stone and use a fork to mash the flesh into its shell. Scoop out into a bowl, mashing further if necessary (I like it lumpy). Add the chillies, onions and the garlic crushed to a paste with a little salt. Squeeze over the juice of 3 limes, season with black pepper and add the chopped coriander. Mix, adding extra lime juice to taste. Cover with cling film, allowing it to touch the surface. Chill until required.
- To prepare the couscous, boil the kettle and measure 750ml water into a mixing bowl. Add the lemon juice, olive oil and couscous. Stir, cover with cling film and leave to soak for 30 mins, then fluff up with a fork.
- Prepare the corn chips up to 1 hr before serving. Spread the chips on baking sheets, scatter over the cheese and place under a hot grill for 2-4 mins until molten and crusty. Transfer to a serving bowl. Serve with the chilli, couscous, guacamole, soured cream and chives and some coriander leaves sprinkled over the top, if you like.
Nutrition Facts : Calories 548 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
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- In a large saucepan using the oil over medium heat cook the onion, green pepper, and garlic seasoned with the cumin, coriander, red pepper flakes, cayenne pepper, and ¼ teaspoon salt; cook until vegetables start to soften. (3 – 5 minutes) break the ground beef up into the mixture and continue cooking until ground beef is no longer pink inside.
- Stir in the diced tomatoes, tomato sauce, and kidney beans, bring mixture to a simmer. Cover and cook for 45 minutes stirring occasionally. Remove lid and continue cooking until chili starts to thicken. (if chili is already thickened skip the last step – if chili starts to stick add ¼ cup water.
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