Rachs Spanish Chili Is Packed With Smoky Spicy Flavor Food

SMOKY SPANISH RICE

Steps:

• Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.

RACH'S SPANISH CHILI IS PACKED WITH SMOKY, SPICY FLAVOR

Steps:

• Preheat oven to 425˚F
• Line a large baking sheet with parchment
• Add the diced potatoes, spray with oil and season with salt, pepper and granulated garlic, roast 35-40 minutes to evenly golden and crisp, turning occasionally
• Add oil to a Dutch oven over medium heat, 1 turn of the pan, then add beef and brown and crumble, season with salt, pepper, paprika, chili powder, cumin, coriander, and oregano or marjoram, stir, add chorizo and render a minute or 2
• Add onion and reduce heat a bit, partially cover and cook 5-6 minutes to soften, add garlic, piquillos or roasted pepper and stir, add stock and tomatoes, reduce heat to low and simmer
• To a food processor bowl, add cilantro and parsley, shallots, chili peppers, vinegar, the lemon or lime juice, then pulse to finely chop, add EVOO and pulse to incorporate
• Stir the herb sauce into the chili and ladle into bowls, top with potatoes and serve

SMOKY CHORIZO CHILI

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
• Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
• Serve the chili with bowls of the toppings on the side for passing at the table.

SPANISH INFLUENCED CHILI WITH COLLARD WRAPPED PORK, CHORIZO AND SWEET AND SMOKY PAPRIKAS

Steps:

• Preheat oven to 350 degrees F.
• Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern. Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and salt and pepper. Place pork in mound over collards then pull the leaves over the top of the pork and wrap the package securely. Place on a sheet pan and put into the oven. Bake for 2 1/2 hours. Remove from oven, open package to allow steam to escape and reserve.
• Heat more oil and butter in a medium ovenproof skillet over medium heat. Add garlic and cook 1 minute then add chorizo and onion. Cook until softened 7 to 10 minutes. Then add piquillo peppers, sweet paprika, remaining 1 tablespoon smoky paprika, saffron, and oregano, cook 1 minute. Then add green chiles, tomatoes and stock. Bring to a boil and simmer 5 minutes. Add thyme and beans and cook 5 more minutes. Add cooked pork with broth from foil pack, cook 5 more minutes. Turn off heat and add chopped parsley.

SMOKY BEEF-AND-BACON CHILI

Steps:

• In a large heavy bottomed pot over med. high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to med., cover, and cook stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
• Increase heat to med.-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
• Add beans and cook 10 minutes uncovered. Season to taste with additional salt. Serve warm with toppings on the side.

SWEET & SMOKY PAPRIKA CHICKEN CHILI-SLOW COOKER

Steps:

• Allow red chiles and prunes to steep in 2 cups boiling water for 15-20mins. Strain and reserve water. Set aside for future use.
• In medium sauce pan, sautee onion and minced garlic on low until tender. Add smoked paprika and cook for 1-2mins.
• In a food processor, puree chiles, prunes, 1/2 the sauteed onion/garlic/paprika mixture, tomato paste and 1-14.5oz can crushed fire-roasted tomatoes.
• To crockpot add water reserve, onion reserve, puree, bacon, chicken, kidney beans, pepper, salt, Extra Spicy Mrs. Dash and brown sugar. Stir; cook on high, 4 hours and ENJOY w/pepperjack cheese, sourcream or cornbread!

CHILI POWDER THAT'S SMOKY AND SPICY!

Steps:

• Use a damp paper towel to wipe the surface of each dried chili clean. Place on a baking sheet and toast in a 200 degree oven until the chilies are completely crisp and fragrant.
• Toast the cumin seed until fragrant, but be careful not to burn them.
• Remove the seeds from the chilies, then add them along with everything else to a blender, spice mill, coffee grinder, the dry blade of your vita mix, small food processor or spice grinder. Blitz until the spice mixture is a fine powder. You may have to do in batches. Protect your eyes and lungs by avoiding the dust.
• Use this chili powder recipe immediately for best flavor, or store in a small, air tight sealed glass container.