Crispy Chili Twists Food

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CRISPY CHILI TWISTS



Crispy Chili Twists image

Here's a spicy alternative to chips using pasta as a base. Use these to add some crunch and some zip to a soup or sandwich meal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 16

Number Of Ingredients 6

2 cups uncooked rotini pasta (6 ounces)
Vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter).
  • Heat oil (1 inch) to 375°. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown; stirring if necessary to separate. Drain on paper towels. Mix remaining ingredients in large bowl; toss with pasta until evenly coated.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg

CRISPY CHILI TWISTS



Crispy Chili Twists image

Number Of Ingredients 6

2 cups uncooked rotini pasta (6 ounces)
vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water drain very thoroughly (excess water on pasta will cause oil to spatter). Heat oil (1 inch) in skillet to 375°. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown, stirring if necessary to separate. Drain on paper towels. Mix remaining ingredients in large bowl toss with pasta until evenly coated.1 Serving: Calories 80 (Calories from Fat 20) Fat 2gFrom "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CRISPY CHILI BEEF RECIPE BY TASTY



Crispy Chili Beef Recipe by Tasty image

Here's what you need: frying steak, cornflour, chinese 5 spice, salt, pepper, oil, red chilis, spring onion, ginger, red bell pepper, garlic paste, soy sauce, sweet chilli sauce, red wine vinegar, tomato ketchup, spring onion, red chilli

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

¾ lb frying steak
⅔ cup cornflour
1 tablespoon chinese 5 spice
1 teaspoon salt
1 teaspoon pepper
4 cups oil, for frying
2 red chilis
1 spring onion, thinly sliced
1 oz ginger, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon garlic paste
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
1 tablespoon red wine vinegar
1 tablespoon tomato ketchup
spring onion, to garnish
red chilli, to garnish

Steps:

  • Slice the steaks into thin strips and place into a small bowl.
  • Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
  • Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
  • Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
  • Place on some tissue to soak up the excess oil and set a aside.
  • Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
  • Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
  • Stir in the beef steaks until evenly coated.
  • Garnish with spring onion and red chilies.
  • Enjoy!

CHILI WITH A TWIST



Chili With a Twist image

This recipe gives you the choice of ground meats or cubed meats For the ground meat type, after browning the ground beef, just drain it, toss the stick of butter in, and continue on with the recipe.The butter makes the chili, believe me. The beans are up to you as to which type and how many you want. I use a combination. Honestly, this whole recipe consists of brown the meat, and just dump the other ingredients in! That's it! Times will vary between the cubed meats and the ground meats.You can put the bean mixture in the pan that you cooked the ground meats in . It's up to you to put the types of beans that you like in this.Times will vary as well as quantity. If you are going to make the single batch, I recommend that you use the little cans of beans, I think they are probably 4-6 oz., and that way you can use pintos, black, kidney or a combo of them.

Provided by FLUFFSTER

Categories     Pork

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

4 (6 ounce) cans black beans (or a combination) or 4 (6 ounce) cans kidney beans (or a combination)
1 green bell pepper, chopped (can use other colors, or a combo)
1 tablespoon garlic powder, can use more
2 -4 tablespoons Mexican seasoning (or more)
1 (28 ounce) can crushed tomatoes in puree (I use Progresso)
1 pinch crushed red pepper flakes (use more or less, it will control the heat, so remember -you can always add more of whatever you use)
1 teaspoon ground cumin (to taste)
1/3 cup chili powder (I use Gebhardt's, just make sure it's a good quality brand)
4 -8 ounces thick & chunky salsa
3 -6 fluid ounces beer
3/4 lb top sirloin steak, cubed
1/4 lb pork, cubed (I use pork butt, great flavor and fairly inexpensive)
1/2 cup butter
3/4 lb ground beef
1/4 lb ground pork
1/2 cup butter

Steps:

  • To make the bean mixture:.
  • Combine all of the bean ingredients in medium saucepan.
  • To make using the cubed meat:.
  • Saute meat in the butter til all pink is gone .
  • Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring occasionally.
  • Add beer and simmer for 5 more minutes.
  • To make using the the ground meat:.
  • Saute the ground meat til all pink is gone. Drain meat, place back in pot.
  • Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
  • Add the beer.
  • Continue to simmer 5 more minutes.
  • 9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning.
  • .

Nutrition Facts : Calories 726.2, Fat 47.2, SaturatedFat 25.2, Cholesterol 149.4, Sodium 738.4, Carbohydrate 46.6, Fiber 15.9, Sugar 2, Protein 33.4

HOMEMADE CHILI CRISP



Homemade Chili Crisp image

With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes

Time 35m

Yield 20

Number Of Ingredients 11

1 ½ cups vegetable oil
1 ½ shallots, finely chopped
6 cloves garlic, finely chopped
6 whole star anise pods
2 teaspoons ground cinnamon
¾ cup red pepper flakes
1 (1 1/2 inch) piece ginger, or more to taste, peeled and finely chopped
2 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon shiitake mushroom powder
½ teaspoon salt

Steps:

  • Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
  • Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
  • Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 5.1 g, Fat 17.3 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 150.7 mg, Sugar 1.1 g

AWARD WINNING CHILI WITH UNUSUAL TWIST



Award Winning Chili With Unusual Twist image

This is an award winning recipe that I have been making for many years.It won top award for a guy named Eddie, that's all I know. We gratefully thank him for a wonderful recipe! The twist is that you can either use cubed meat, or ground meat, the amounts are inter-changeable. They are both delicious, and I encourage you to try both methods! You may as well double or even triple this rrecipe, 'cause you're going to be making this all of the time. It freezes wonderfully! Don't let the ingredients confuse you. The only difference between the 2 recipes are simple----one is ground meats ,the second one is cubed meat. If using the second (ground meats) drain the meat and then just toss the cube of butter in the pan with the drained meat.

Provided by FLUFFSTER

Categories     Pork

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pinto beans or 1 (15 ounce) can black beans, can use up to 3 cans
1 large green bell pepper
1 tablespoon garlic powder
1 (28 ounce) can crushed tomatoes, with puree (I use Progresso)
1 pinch red pepper flakes
1 teaspoon cumin (to taste)
1/3 cup good quality chili powder, I use Gebhardt's
0.25 (24 ounce) jar ortega thick & chunky salsa
0.25 (12 ounce) can beer
3/4 lb cubed sirloin (or same amount of ground beef)
1/4 lb cubed pork butt (or same amount ground pork)
1/2 cup butter (1 cube)

Steps:

  • Sauté meats in butter until well done.* Add to bean mixture. Cover and simmer for about 1/12 hours. Add 1/4 can beer. Heat through. Serve with hot flour or corn tortillas, and the rest of that cold beer! Top with chopped onions and grated cheese for an excellent meal!
  • *If using the ground meats, brown together, drain and then add 1 cube of butter.Proceed with rest of recipe.
  • I grew up on "hamburger" chili, and when I first got the recipe I made it according to directions. It was awesome. Then I exchanged the cubed meats for the ground ones. They both are wonderfully delicious, but now you can have a choice! This doubles and triples very well.Also freezes great.

Nutrition Facts : Calories 668.8, Fat 44.2, SaturatedFat 22.1, Cholesterol 136.7, Sodium 1329.5, Carbohydrate 40.7, Fiber 12.5, Sugar 12.8, Protein 31.7

HEARTY CHILI WITH A TWIST



Hearty Chili with a Twist image

This thick chili is perfect for tailgate parties or on a cold winter evening. I like to serve it in bowls filled with rice, then top with crushed saltine crackers and shredded cheddar cheese.-Louise Jacino, East Moriches, New York

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

1 pound ground beef
1 pound bulk Italian sausage
2 large onions, chopped
4 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (6 ounces each) Italian tomato paste
1 can (8-1/2 ounces) peas, drained
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon hot pepper sauce
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook the beef, sausage and onions over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, soup, tomato paste, peas, chili powder, cumin, oregano, pepper sauce, salt and pepper. Cover and cook on low for 6-8 hours or until heated through.

Nutrition Facts : Calories 318 calories, Fat 10g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 1353mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 7g fiber), Protein 19g protein.

CRISP CHEESE TWISTS



Crisp Cheese Twists image

These golden twists are always popular. We like them along-side chili and soup. My husband and daughter usually try to sneak a few from the cooling rack when I make them.

Provided by Taste of Home

Time 30m

Yield about 7 dozen.

Number Of Ingredients 7

1-1/4 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1/4 cup shortening
1-1/4 cups shredded cheddar cheese
1/3 cup cold water
Grated Parmesan cheese

Steps:

  • In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheddar cheese. Sprinkle with 1/3 cup water. Toss with a fork (if dough is dry, add water, 1 teaspoon at a time, until dough forms a ball). Wrap tightly in plastic wrap; refrigerate for 1 hour or until firm., Divide dough in half. On a lightly floured surface, roll each portion into an 11x10-in. rectangle. Cut into 5x1/2-in. strips. Carefully twist each strip and place on greased baking sheets, pressing ends down., Bake at 425° for 7-9 minutes or until golden brown. Immediately sprinkle twists with Parmesan cheese. Cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 63 calories, Fat 3g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 115mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHILI-CHEESE TWISTS



Chili-Cheese Twists image

Use frozen puff pastry, shredded cheddar cheese and chili powder to make savory breadsticks.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 28

Number Of Ingredients 5

1 sheet frozen puff pastry (from 17.3-oz package)
1 egg
1 tablespoon water
1/2 cup finely shredded Cheddar cheese (2 oz)
1 tablespoon chili powder

Steps:

  • Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
  • Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  • On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
  • Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
  • Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g, TransFat 0 g

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