CRISPY, SPICY FIRECRACKER RECIPE
Spicy Firecracker crackers, made with Saltine crackers, are a fiery, crispy party appetizer. Dip the hot, spicy crackers in Ranch dressing or crumble them on top of your favorite chili recipe.
Provided by Atta Girl Amy
Categories Appetizer
Number Of Ingredients 5
Steps:
- In a small bowl, mix together the oil and spices, whisking until blended.
- Divide crackers into 2 gallon-size zippered bags.
- Pour half of the oil mixture into one bag and half into the second bag. Seal and gently rotate bag to coat crackers.
- Continue rotating the bags every 5 minutes for an hour.
- Let sit overnight, then store crackers in an airtight container
Nutrition Facts : Calories 73 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, Sodium 222 mg, ServingSize 1 serving
FIREHOUSE CHILI
Steps:
- In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.
Nutrition Facts : Calories 354 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 657mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges
BEST CHILI EVER!
Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.
Provided by Rachaels Kitchen Go
Categories < 4 Hours
Time 3h30m
Yield 3 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
- Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
- Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
- Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
- Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
- Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).
Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3
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