Microwave Chilli Food

MICROWAVE CHILLI

Steps:

• Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.
• Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave turntable, put the container on top and cook for 2 mins on High. Stir well and leave to stand for 1 min. If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won't reduce as much in the microwave as it would on the hob.
• Cover and cook on Medium for a further 2 mins. Give it a good stir and allow to stand for 1 min before serving topped with soured cream and coriander, if you like.

MICROWAVE CHILI

Steps:

• Crumble ground beef into a 2 1/2 quart casserole. Add onion and celery. Microwave, uncovered, on high 4-6 minute or until meat is almost cooked, stirring after half the cooking time to break up meat. Drain.
• Add undrained tomatoes, kidney beans, tomato soup, chili powder, brown sugar, salt, pepper, cayenne, and oregano (optional). Microwave, covered, on high 5 minute Stir. Reduce power to medium. Mircowave, uncovered, 15-25 minute or until of desired consistency, stirring at least once. Makes about 2 quarts.

MICROWAVE CHILI

Steps:

• brown beef in microwavable bowl.
• add onions, peppers, tomatoes w/juice, beans w/juice, chili powder, cumin, salt and pepper.
• microwave at 70 for 9 minutes.
• stir and microwave at 70 for 9 minutes.

EASY MICROWAVE CLASSIC CHILI

Steps:

• Crumble the beef into a 2 quart microwave-safe bowl. Add onion, mix well.
• Cover and microwave for 5 minutes or until the meat is no longer pink; drain.
• Stir in tomatoes, chili powder and mustard; mix well.
• Cover and microwave on HIGH for 10 minutes.
• Add beans and mix well. Cover and microwave on HIGH for 3 minutes longer. Add salt and pepper/.

MICROWAVE CLASSIC CHILI

Steps:

• Crumble the beef into a 2-qt. microwave-safe bowl. Add onion; mix well. Cover and microwave on high for 3 minutes or until meat is no longer pink; drain. Stir in the tomatoes, chili powder and mustard; mix well. Cover and microwave on high for 6-1/2 minutes. Add beans and mix well. Cover and microwave on high for 2 minutes longer. Add salt and pepper.

PAMPERED CHEF MICROWAVE WHITE CHICKEN CHILI

Steps:

• Using (5-in.) Santoku Knife, slice about 1/4 inches off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
• Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
• Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix 'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.