RANCH-STYLE TURKEY CHILI
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
- Preheat the oven to 400 degrees F.
- Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
- Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
- Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
RANCH CHILI
Make and share this Ranch Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss the pork cubes with salt and pepper; set aside.
- Fry bacon in a large, heavy soup kettle or Dutch oven over medium heat until fat renders and the bacon crisps, about 10 minutes.
- Remove the bacon with a slotted spoon to a plate lined with paper towels; pour all but 2 t of fat from the pot into a small bowl; set aside.
- Increase heat to med-high, add half of the meat to the now empty pot, and cook until well browned on all sides, about 5 minutes.
- Transfer the browned meat to a bowl.
- Brown the remaining meat, adding another 2 t bacon fat to the pot if necessary; transfer the second batch of meat to the bowl.
- Decrease heat to med-low and add 3 T bacon fat to the now empty pot.
- Add the onion, jalapeno, chili powder, cumin, and oregano; cook, stirring occasionally until the vegetables are beginning to brown, 4-5 minutes.
- Add the garlic and brown sugar; cook until just fragrant, about 15 seconds.
- Add the diced tomatoes and scrape the pot bottom to loosen any browned bits.
- Add the reserved bacon, browned pork, and water; bring to a simmer.
- Continue to cook, uncovered, at a slow simmer until the meat is tender and the juices are dark and starting to thicken, about 2 hours.
- Add the beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes.
- Adjust the seasoning with additional salt if necessary and serve with desired toppings-diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, shredded Monterey Jack cheese or cheddar.
Nutrition Facts : Calories 614.7, Fat 27.4, SaturatedFat 9.2, Cholesterol 111.4, Sodium 273.9, Carbohydrate 47.5, Fiber 14.9, Sugar 7.6, Protein 45.9
EASY RANCH STYLE BEAN CHILI
This chili is made using store bought Ranch Style Beans (or WalMart equivalent). It's so easy, and takes little time and effort to prepare.
Provided by mmsanchez09
Categories Beans
Time 30m
Yield 7-9 serving(s)
Number Of Ingredients 8
Steps:
- In a large dutch oven, or 16 quart stock pan, combine all of the ingredients except the beef.
- Stir well, until all of the spices are well mixed.
- Turn heat on to medium, and add the beef, and stir.
- Turn the heat to low, and let simmer for approximately 30 minutes, stirring occasionally to keep from sticking to the pan.
- Chili will thicken as it stands.
- Serve with cheddar cheese on top, and with cornbread.
- Also great on hot dogs for chili dogs, or with Frito Pie.
Nutrition Facts : Calories 233.1, Fat 15, SaturatedFat 5.8, Cholesterol 66.1, Sodium 589.6, Carbohydrate 5.2, Fiber 1.5, Sugar 2.2, Protein 19
RANCH STYLE CHILI
I found this recipe in Texas Cookbook about 6 months ago. This is the best chili I have ever made. It tends to be on the mild side, just add some hot peppers of your choice to kick it up a notch.
Provided by Cookin in Texas
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in skillet, drain off excess fat. Transfer to a 3-quart cooking pot. Blend in flour, paprika, salt, pepper, onion flakes, chili powder, cumin, garlic, and sugar. Add green bell pepper and mix well.
- Stir in tomatoes with juice, 1/2 cup water and beans. Bring to boil.
- Reduce heat; cover and simmer for 20 to 30 minutes.
- Check consistency of chili, if you like it on the soupy side add another 1/2 cup water; cover and simmer for another 10 minutes.
Nutrition Facts : Calories 346.1, Fat 12.4, SaturatedFat 4.8, Cholesterol 73.7, Sodium 675.4, Carbohydrate 29, Fiber 8, Sugar 5.5, Protein 30.2
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RANCH CHILI RECIPE | MYRECIPES
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5/5 (1)合計時間 3 時間 45 分対象人数 6カロリー 672 (1 人分)
- Pour 1 can broth into a glass measure; heat in a microwave until simmering. Stem and seed dried chiles; rinse, cut into chunks, and put in a blender. Pour hot broth over chiles and let stand 10 minutes. Holding lid down with a towel, whirl until smooth.
- Meanwhile, in a 6-quart heavy pan over medium-high heat, stir bacon often until browned, about 10 minutes. With a slotted spoon, transfer to paper towels. Discard all but 2 tablespoons fat from pan.
- Rinse beef and pat dry; cut into 1 1/2-inch chunks, trimming off any large lumps of fat. Sprinkle beef lightly with salt. Working in batches, add beef in a single layer to pan and turn pieces as needed to brown all over, 5 to 6 minutes per batch. Transfer beef to a bowl. Add onion, garlic, cumin, and oregano to pan; stir often until onion is limp and beginning to brown, 5 to 6 minutes.
- Return beef and bacon to pan. Add chile purée, beer, and remaining can broth; bring to a boil, scraping up browned bits. Cover, reduce heat, and simmer, stirring occasionally, for 1 hour. Uncover and simmer, stirring occasionally, until beef is very tender when pierced and sauce is thickened, 1 to 1 1/2 hours longer; if sauce gets too thick before beef is done, add more broth as needed.
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