Chili Stuffed Steak Food

CHILI-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.

CHILLI STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• In a saucepan, cook the onion and 2 garlic cloves in a little oil.
• After a minute or so, add the minced beef, breaking it up with a spoon.
• When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
• Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
• Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don't burn yourself during the next bit!
• Preheat the oven to 200°C (400°F).
• Top and tail the baguette, then cut it into 3-4 equal rolls.
• Hollow out each roll, allowing a thin border of bread around the outside.
• Stuff each roll with chili using a teaspoon. Try to really fill them up.
• Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
• Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
• Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.
• Enjoy!

CHILI-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• Make the chili: In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40-45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.
• Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
• Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
• Add the buttermilk and stir until the dough comes together in a ball.
• Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.
• Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.
• Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.
• Make the chili butter: In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.
• Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.
• Bake the biscuits for about 20 minutes, or until golden brown.
• Garnish the biscuits with the scallions and serve with sour cream alongside.
• Enjoy!

STEAK CHILI

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

CHILI-STUFFED FLANK STEAK

Steps:

• Heat a grill to high heat.
• Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies. Secure the opening of the flank steak with a skewer. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder.
• Clean the grill grate with a metal brush and rub with oil. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through. Coat the flank steak with barbecue sauce and grill another minute on each side.
• Remove skewer, and cut flank steak in thin slices against the grain and serve.
• Nutritional Information Per Serving(including 2 teaspoons oil): Calories 380; Total fat 16g; Saturated fat 4.5g; Cholesterol 65mg; Sodium 470mg; Carbohydrate 19g; Fiber 7g; Protein 40g; Vitamin A 20%DV*; Vitamin C 15%DV; Calcium 6%DV; Iron 25%DV.
• *Daily Value.

CHILI-STUFFED STEAK

Steps:

• If using a charcoal grill, start the fire.
• Prepare chili peppers by roasting them over a flame, or in the oven placed in a paper bag to steam slightly. Then rub the skin off. Cut off the big clump of seeds at the end of each chili pepper, but leave remaining seeds and ribs. Slice one pepper in quarters lengthwise and set aside to garnish steaks. Chop remaining chili peppers medium-fine and set aside. (This step may be done a day or more in advance. Refrigerate the peppers until ready to use.)
• In a small saucepan, heat 1 tablespoon of canola or olive oil. Add flour and cook briefly until it thickens to a roux. Add chicken stock, minced garlic and oregano, and cook briefly just to thicken. Then add the reserved chopped chilies, stir to mix, remove from heat and set aside.
• If using oven broiler, preheat to high.
• Prepare steaks: cut a deep horizontal pocket in each steak, being careful not to pierce sides. Rub steaks with remaining oil. Mix together black pepper, cayenne, garlic salt and citric acid crystals, if desired. Rub this dry marinade into steaks, top and bottom. Stuff each steak with some of the chili mixture, leaving aside about half a cup for garnish.
• Roast reserved pepper strips briefly on the broiler grid just long enough to give them char marks. Set aside. Place steaks on broiler or grill approximately 3 inches from the source of heat and cook, about 8 minutes to a side for medium-rare. Cut each steak into two portions and serve immediately on a heated platter, garnished with the reserved chili sauce. Drape a chili strip over the top of each steak.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

Steps:

• To make the potatoes: Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
• Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
• Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

CHILI-STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees. Place peppers directly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam about 15 minutes. Rub off charred skins. Cut 1/2 inch off top of each pepper; remove ribs and seeds.
• In a bowl, stir together chili, rice, and egg. In a separate bowl, stir together tomato sauce, chicken broth, and harissa; pour into an 8-inch baking dish.
• Nestle peppers in dish; divide chili mixture among cavities. Drizzle with oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes.
• Toss parsley with lemon juice and 1 teaspoon oil. Sprinkle some of the parsley mixture on peppers; serve the rest as a salad.

CHILI-CHEESE STEAKS

Steps:

• Preheat oven to 350 degrees.
• In cup, combine flour, salt, chili powder and pepper.
• Trim any excess fat from round steak; place meat on board and sprinkle with some flour mixture.
• With meat mallet or edge of saucer, pound mixture into meat.
• (This helps tenderize it).
• Turn and repeat on other side.
• In 10 inch skillet over medium-high heat, in hot shortening, cook meat until well browned on all sides; remove meat to board.
• In drippings, cook onions until browned; stir in remaining flour mixture.
• Spoon onion mixture into a large shallow casserole.
• Arrange steaks on top, then add tomatoes and their liquid.
• Cover and bake 1-1/2 hours or until meat is fork-tender.
• Spoon any fat from casserole.
• Sprinkle steaks with cheese.
• Heat 5 minutes or until cheese is melted.