Coyotes Pickle Chili Food

COYOTE'S PICKLE CHILI

Coyote's Pickle Chili image

Provided by Food Network

Number Of Ingredients 7

Ingredients

3 cups chili beans, pre-cooked (canned chili beans work too)
1 large can V-8 Spicy tomato juice
4 tomatoes, coarsely chopped
3 lbs. ground beef or steak cubed
2 cups dill pickle juice
1/2 large onion, coarsely chopped
2 tablespoons minced garlic

Steps:

In a large pot, start to cook the chili beans or start warming them if precooked. Meanwhile, in a large skillet saute the onion and minced garlic until onion is slightly transparent, then add the ground beef or steak, brown until half cooked, add to the beans.
Add the tomatoes, pickle juice, and just enough water to come barely over the top of chili. Simmer until water is almost boiled off, stirring occasionally. Chili is done when it is nice and thick and a wooden spoon will almost stand up in it. Garnish with coarsely grated sharp cheddar cheese and onion pieces.

MASCARPONE PICKLE BITES

Mascarpone Pickle Bites image

Provided by Food Network

Categories appetizer

Time 5m

Yield 3 to 4 servings

Number Of Ingredients 4

Ingredients

1/2 cup mascarpone cheese
Twelve 1/2-inch-thick pickle slices
2 tablespoons thinly sliced pickled red onion
1 tablespoon finely cut fresh chives

Steps:

Spread the mascarpone evenly over the pickle slices. Top with a few threads of pickled red onion and a sprinkle of chives.

QUICK-PICKLED CHILES

Quick-Pickled Chiles image

Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets. Use them to give our Date, Olive, and Goat-Cheese Tart a kick.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 5m

Yield Makes 1/2 cup

Number Of Ingredients 4

Ingredients

5 serrano or jalapeno chiles, cut into 1/4-inch slices
3/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt
1 teaspoon sugar

Steps:

Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.

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