Okra Chili Food

OKRA WITH GREEN CHILLI

Steps:

• In a processor blend half of the onion with the garlic, ginger, chilli, coriander and cumin, add a little water to make a thin paste.
• In a pan heat the oil and fry the remaining onions till golden and remove them and set aside.
• Add the spice mixture to the pan and cook over low heat for 3 minutes.
• Add the okra, lemon juice and 4 fluid oz of water, simmer till the okra is tender.
• Serve garnished with the fried onion.

MATT'S BEAN CHILI WITH OKRA

Steps:

• Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes.
• While the beef is browning, coat okra in beaten eggs and toss in flour. Set aside.
• Drain and discard grease from the beef. Stir black beans, kidney beans, tomatoes, corn, cinnamon, cumin, chili powder, cayenne, brown sugar, and salt into the pot. Bring to a boil; continue to boil for 30 minutes. Reduce heat, cover, and let simmer for 2 hours.
• While chili simmers, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil until browned, about 5 minutes, working in batches as needed. Set fried pieces on paper towels to drain and let rest.
• Serve chili in bowls with fried okra on top for a nice added crunch.

FRIED OKRA WITH SWEET CHILI SAUCE

Steps:

• Fill a large saucepan with 2 inches of oil and heat to 350*F. In a bowl, mix the cornmeal, flour, baking powder, 1 teaspoons of salt and 1/2 teaspoons of pepper. Add the milk and eggs and whisk until smooth. Add the odra and turn to coat.
• Line a baking sheet with paper towels. Add 10 to 12 pieces of okra at a time to the hot oil and fry over moderately high heat for 2 to 3 minutes, until crisp. Drain on paper towels and sprinkle with salt. Serve immediately, with Sweet Chili Sauce. Enjoy!

CAJUN FRIED OKRA WITH CREAMY CHILI SAUCE

Steps:

• OKRA-Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.).
• In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice.
• Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
• Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.).
• Remove from oil, drain on paper towels, and then serve immediately.
• CHILI SAUCE-In a small bowl, combine all ingredients, stirring well. Cover and chill.
• HOUSE SEASONING-Mix ingredients together and store in an airtight container for up to 6 months.

SPICY AIR-FRIED OKRA

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Put the whole okra in a resealable plastic bag. Add oil, chili-lime seasoning, and salt. Seal and shake bag until okra is completely covered with oil and spices. Allow to rest for a few minutes, until the air fryer has reached its temperature.
• Pour contents of the bag into the air fryer basket. Cook for 6 minutes. Toss the basket and cook until okra is crispy on the outside, about 6 minutes more.

SOUTHWEST STYLE SPANISH OKRA

Steps:

• Trim and discard stem ands of okra. Cut okra into 1/4-inch slices. Dice tomatoes.
• Melt butter in a skillet. Add okra, tomatoes and onion. Cook, stirring occasionally, until onion is tender, about 5 minutes.
• Add salt, chili powder and water to okra mixture in skillet; mix well.
• Cover; cook until vegetables are tender and mixture has thickened, about 30 minutes.