One Recipe Two Meals Southwest Style Chili Food

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

SOUTHWESTERN GREEN CHILE STEW

Steps:

• 1. In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened.
• 2. Add the red bell pepper and tomato and cook until softened.
• 3. Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
• 4. Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.
• 5. Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.

SOUTHWEST VEGETARIAN CHILI

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.

SOUTHWESTERN CHILI

Steps:

• In a large skillet, saute the ground beef until browned and no longer pink. Transfer to a large stockpot and set aside.
• In the skillet, melt the butter and add the diced peppers and chopped onion. Cook, stirring frequently, until tender.
• Add cooked peppers and onion to the meat. Add the rest of the ingredients. Bring to a rolling boil over medium high heat. Stir frequently so that the chili doesn't stick.
• Turn heat to low and let simmer for 2 hours, stirring occasionally.
• Serve with a green salad and corn bread or crackers.

SOUTHWESTERN STYLE CHICKEN CHILI

Steps:

• Heat oil in large pot over medium/high heat and add onions, cook for about 5 minutes, stirring.
• Add garlic and red peppers, cook for 2 minutes more.
• Add chicken and brown on all sides and then add the spices and stir to coat the chicken evenly.
• Add tomatoes, beans, canned chilies, lime juice, and corn and bring to a boil.
• Reduce the heat and simmer for 30 minutes.
• Taste and adjust the seasoning with salt and pepper.
• Ladle into bowls and top with sour cream, onion and cilantro.
• **This can be made in the slow cooker!

FLAVORFUL SOUTHWESTERN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,