Dianes White Chile Food

DIANE'S CROCK POT CHILI CON CARNE

Diane's Crock Pot Chili Con Carne image

This is not a recipe I have tried, but comes from Diane Deiber from Santa Cruz, California. I would be tempted to cook it longer, but I am not an experienced crock pot user.

Provided by Lennie

Categories Vegetable

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

8 lbs coarse ground beef
3 medium onions, chopped fine
2 green bell peppers, seeded and chopped fine
3 celery ribs, chopped fine
1 (6 ounce) can tomato paste
2 (16 ounce) cans stewed tomatoes
2 (15 ounce) cans tomato sauce
3 garlic cloves, chopped
2 (3 ounce) bottles chili powder
3 tablespoons salt
1 (1 ounce) can chile salsa
1 teaspoon hot green chili pepper (canned, diced)
garlic salt
fresh coarse ground black pepper
oregano

Steps:

Brown ground beef in frying pan; pour off extra fat.
Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients.
Cook on low heat for 3 hours.

DIANE'S CHEAP AND EASY CHILI

Diane's Cheap and Easy Chili image

An easy, flexible weeknight recipe. Increase/decrease chili powder and chilies to suit your taste. Great with grated cheese or diced avocado.

Provided by dianegrapegrower

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground beef
1 onion, chopped
1/2 bell pepper, chopped
1 tablespoon bottled garlic
3 (15 ounce) cans pinto beans (or red, black, or a mix, your choice, undrained)
1 (7 ounce) can canned diced green chiles
1 (15 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 -2 teaspoon sugar
1 dash Worcestershire sauce
salt and pepper
louisiana hot sauce, to taste

Steps:

Crumble ground beef into hot 3-4 qt dutch oven or suitable pot over medium high heat. When browned, add onion, bell pepper, and garlic. Cook until onion is translucent.
Add beans (undrained), chiles, tomatoes and spices. Return to boil and reduce heat to simmer.
Simmer 20 minutes to blend flavors. Taste and adjust seasonings as needed.

DIANE'S MEXICAN RED CHILE SAUCE

Diane's Mexican Red Chile Sauce image

I've made this a lot of years,! LOL This is a sauce with several uses, at least in my house. I use this for enchiladas, for taco sauce,for simmering meats in, it's just a kind of all purpose sauce. It's my go-to Mexican sauce. You'll want to use the correct type of dried chile peppers; the large, dusky red mild ones. If you are unable to find them in your market, try a Mexican market. This recipe can get rather messy, but it's so worth it! It freezes well, so try doubling it. If you can't find dried ancho chiles, you may certainly use dried pasilla peppers, or a mixture of all three. If you cannot find Mexican oregano, regular will do.

Provided by FLUFFSTER

Categories Sauces

Time 40m

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

6 ounces about 10-12 whole dried ancho peppers
3 cups hot water
1/4 cup tomato sauce or 1/4 cup tomato paste
1 small garlic clove (or to taste)
1/4 cup salad oil
1 1/2 teaspoons salt
1 teaspoon mexican oregano leaves, dried and crushed
1/4 teaspoon cumin (to taste)

Steps:

Place chiles on a baking sheet. Toast lightly in a 400° oven for 3 or 4 minutes only or until they give off a mild aroma. If burned, chiles will become very bitter.
Remove from the oven, let cool to touch, then remove and discard stems, seeds and any pink pithy materials inside the chiles. Rinse in cool water, drain briefly, then cover chiles with hot water, let stand one hour.
Place chiles in a blender with enough of the water to blend; whirl until smooth, (or scrape pulp from the skin with a table knife, then, put through a wire strainer). Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally, to blend the flavors. Chill up to 1 week, or freeze for longer storage.

Nutrition Facts : Calories 283, Fat 19.6, SaturatedFat 2.5, Sodium 1114.2, Carbohydrate 27.1, Fiber 11.1, Sugar 0.8, Protein 6.2

DIANE'S CHICKEN DISH

Diane's Chicken Dish image

This has been a family favorite of ours for many years and is a sure way to make sure my teenage girls make it to the dinner table. Worth any prep time! Serve over rice. If your family are hearty eaters like mine, this will only serve 4.

Provided by Di

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup vinegar
¼ cup olive oil
¼ cup water
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 pound boneless chicken pieces, cut into bite-size chunks
1 tablespoon butter
1 large onion, chopped
1 large green bell pepper, chopped
1 (10 ounce) package sliced crimini mushrooms
1 large tomato, chopped
2 cups shredded sharp Cheddar cheese

Steps:

Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 8.5 g, Cholesterol 83.7 mg, Fat 25.1 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 831.6 mg, Sugar 4.4 g

BEST EVER WHITE CHILI

Best Ever White Chili image

I have searched all over for a GREAT white chili recipe, I finally found one. This is SUPER easy and pretty quick. As with all chili, increase or decrease the spices to suit you. I add extra cumin and cilantro because I love them both so much.

Provided by chelle keithley

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 teaspoons ground cumin
1 teaspoon dried oregano
2 -3 tablespoons fresh cilantro
1 -4 dash cayenne pepper
1 tablespoon olive oil
4 boneless skinless chicken breast halves
1 onion, chopped
4 minced garlic cloves
3 cups chicken broth
1/4 cup green chili
1 (15 ounce) can white beans, drained
2 cups jalapeno jack cheese, grated

Steps:

Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
Add the onions and garlic, saute until tender.
Add the spices and cook for 30 seconds.
Add beans, broth and chilies.
Simmer for 15 minutes.
Reduce heat and stir in cheese. Stir until melted and well blended.
Season to taste. Serve with sour cream, crackers and/or bread.