Rootin Tootin Chili Food

ROOTIN'-TOOTIN' CINCINNATI CHILI

Rootin'-Tootin' Cincinnati Chili image

Yes, there's root beer in this spicy chili, and it adds a nice touch of sweetness. Serve over spaghetti and let everyone add their own favorite toppings. -Holly Gomez, Seabrook, New Hampshire

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 cup root beer
2 tablespoons chili powder
2 tablespoons tomato paste
2 tablespoons minced chipotle peppers in adobo sauce
1 tablespoon ground cumin
1 beef bouillon cube
Hot cooked spaghetti
Optional toppings: crushed tortilla chips, chopped green onions, and shredded cheddar and Parmesan cheeses

Steps:

In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil., Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve with spaghetti. Garnish with chips, green onions and cheeses if desired.

Nutrition Facts : Calories 310 calories, Fat 15g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein.

ROOTIN'-TOOTIN' NO-FAIL CHILI

Rootin'-Tootin' No-Fail Chili image

I've been making this recipe for years, and it's always a hit. Serve it alone, on hot dogs, with nacho chips, or top spaghetti with a sprinkling of shredded cheese for a kickin' chili mac!

Provided by jacru

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
3 lbs ground beef
1 large onion, chopped
1 green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 (14 ounce) can stewed tomatoes, undrained
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato sauce
2 cups water
1 (4 ounce) can diced green chilies
3/4 cup chili powder
1 (14 ounce) can red kidney beans (optional)
salt and pepper
grated sharp cheddar cheese (optional)

Steps:

In a dutch oven, add oil and cook ground beef on medium heat until no longer pink, but not browned.
Add onion, green pepper, garlic and celery. Season with salt and pepper and saute until the vegetables become somewhat soft, about 10 minutes.
Drain mixture in a colander and add back to pot.
Add remaining ingredients (except cheese), stirring well after each addition.
Bring chili to a simmer, cover, and cook on stove 3 to 4 hours. If chili is too thin, put the lid ajar for last 30-60 minutes of cooking.

Nutrition Facts : Calories 653.1, Fat 39.2, SaturatedFat 14.1, Cholesterol 154.2, Sodium 1830.3, Carbohydrate 31, Fiber 11, Sugar 16, Protein 49

ROOTIN' TOOTIN' ROASTED ROOTS - ROASTED ROOT VEGETABLES IN PAPER

Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper image

An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way!

Provided by French Tart

Categories Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 large carrots, peeled and cut into 1-inch chunks
6 large potatoes, washed but with skin on, cut into 1-inch chunks
2 large onions, peeled and cut into 1-inch chunks
4 -6 garlic cloves, peeled and cut in half
2 large sweet potatoes, peeled and cut into 1-inch
2 large parsnips, peeled and cut into 1-inch chunks
fresh thyme
olive oil
sea salt
fresh ground black pepper
cayenne pepper
greasproof baking paper or parchment paper

Steps:

Pre-heat oven to 220C/450F/Gas mark 7.
Cut a large piece of baking parchment, greaseproof paper or baking paper to size - it should fit the roasting tray with enough paper to bring the sides up to form a parcel.
Place all the prepared vegetables into a large mixing bowl and add olive oil to personal taste; I used about 2 tablespoons for my vegetables over the Christmas period.) Mix the vegetables well, making sure that they are all coated in olive oil. Season to taste, remembering that it is nice to sprinkle extra seasonings on before serving. Add a few sprigs of fresh thyme.
Place all the vegetables into the prepared paper parcel in the roasting tray, and spread them out so that they are more or less even. Bring the sides of the paper up and scrunch it up in the middle to form a big paper parcel!
Place the vegetables in the pre-heated oven and cook for 30 minutes.
After 30 minutes has elapsed - carefully take the vegetables out and open up the paper parcel to allow the vegetables to crisp up and go brown and crunchy - give them a gentle stir and place them back into the oven. Turn the heat up to 250C/495F/Gas Mark 8 and allow them to continue roasting for a further 15 to 20 minutes, or until soft, crispy and golden brown with some charred edges.
Place them on a large serving platter in the paper if you wish or place them into a large serving dish - sprinkle with more seasonings and garnish with fresh thyme.
Smaller parcels of root vegetables can be cooked, but you will need to reduce the cooking times by about 10 to 15 minutes.

Nutrition Facts : Calories 546.1, Fat 0.8, SaturatedFat 0.2, Sodium 122.2, Carbohydrate 124.7, Fiber 17.5, Sugar 13.7, Protein 13.9