MEXICAN CHILI
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
- Garnish the chili with your desired toppings and serve.
GREEN CHILI, MEXICAN STYLE
This came from a Weight Watchers cookbook. Very tasty, with a nice "kick" to it. I'm sure it could easily be done on the stovetop, just cook until the beef is fall-apart tender. I sometimes have a difficult time finding the Mexican tomatoes so have also used diced ones with green chiles (and added more garlic). Serve with sour cream and a nice crusty bread (or flour tortillas). A 1 cup serving is 3 WW points. Update 2/12/2010: This won 2nd place (a fraction of a point away from 1st) today at a chili cook-off at work :)
Provided by flower7
Categories Peppers
Time 8h20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a 5 quart slow cooker and stir well.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 191.3, Fat 8.7, SaturatedFat 3, Cholesterol 46.6, Sodium 881, Carbohydrate 9.3, Fiber 1.3, Sugar 3.2, Protein 19.1
WORLD'S BEST GREEN CHILI
I got this recipe from the guy giving out free sample tastes at Sam's. It's very good, but it makes alot of chili (3 gal). It was easy to half though
Provided by Wapiti
Categories Pork
Time 1h15m
Yield 3 gallons, 21 serving(s)
Number Of Ingredients 15
Steps:
- Start chicken broth in a large pot, (to a slow simmer).
- Brown bacon, save grease (make a bacon sandwich).
- Brown cubed pork in bacon grease, add enough flour to absorb grease, and lightly brown flour.
- Add pork to simmering chicken broth, whisk vigorously (to avoid lumps).
- simmer for 45 minutes.
- Add rest of the ingredients,and simmer for another 45 minutes.
- Serve with warm tortillas.
GREEN CHILE NEW MEXICAN STYLE
New Mexican Green Chile, of which I prefer Hatch chiles is amazing. Spicy and fresh roasted this chile can't be beat.
Provided by Abbe Odenwalder
Categories Chile/Soup
Time 1h
Number Of Ingredients 10
Steps:
- Heat oil and add onion. Cook about 5 minutes and add garlic.
- Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn't burn and also so that it cooks and you don't get a floury taste.
- Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.
- Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.
- If you want it thicker add more broth or water. This can cook for longer if you want your chile a softer texture.
SAM'S NO.3 KICKIN' GREEN CHILI
Provided by Food Network
Time 1h10m
Yield 5 quarts
Number Of Ingredients 13
Steps:
- If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
- Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
- After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
- In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
- Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
- Let stand 5 minutes and serve in a bowl or smothered!
MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE
This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
- Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
- Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
- Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
- Repeat the layers (ENDING with the cheese).
- Spread the remaining soup mixture over the cheese.
- Bake uncovered for about 25 minutes or until hot and bubbly.
Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32
TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
Provided by Miss Annie
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil or parchment paper and place the poblanos, garlic, jalapeño, and onion in the center. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 to 25 minutes, until the peppers and onions are golden brown and soft. Transfer to a cutting board and let cool. Peel the garlic, then further chop the vegetables into small pieces.
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