ROOTIN'-TOOTIN' CINCINNATI CHILI
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
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
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' CHILI
This is a chili recipe that my mom has made for years. She's passed this recipe on to me and now I make it a couple times a year when the weather gets cold. This chili is very good on the day you make it but EXCELLENT the day after when the flavors have had some time to meld. Its fantastic with some shredded cheddar cheese and Frito Scoops. Its also perfect for freezing and eating later for a quick and tasty meal.
Provided by Jason B
Categories One Dish Meal
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Brown the ground beef over medium-high heat. Once browned, put in the onions, bell pepper and jalapeno. Cook for 2-3 minutes, stirring occasionally. Remove from heat and drain grease.
- Return beef mixture to a large stockpot. Add the remaining ingredients and cover the pot. Simmer on medium-low heat for 1 1/2 to 2 hours, stirring occasionally.
Nutrition Facts : Calories 585.2, Fat 12.5, SaturatedFat 4.3, Cholesterol 46.3, Sodium 2046.5, Carbohydrate 85.8, Fiber 22.4, Sugar 17.4, Protein 38.5
ROOTIN'TOOTIN' BAKED BEANS
The guys are always rootin' to the bottom of the crock for the last smidgin of beans and then well "you know" what happens later ! I kick this up just like the Hubby likes it.
Provided by domesticatedmom
Categories Beans
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Throw it all in a crock pot and let'er rip ! Seasonings can added to your liking of taste. I'm going on approximates of measurements. I very seldom measure. This dish is not for the light diets. I even add sliced/diced fully cooked ham as well sometimes just to give it the extra meat. I keep seasoning this as I need for the taste. I also sometimes add water little by little to keep the beans good and moist and to make sure the chops and bacon are well cooked and not tough.
- Hubby likes this served with home fried potatoes and homemade garlic butter toast. Enjoy if you dare ! I cook this on high for 4 to 5 hours then low for another 2 to 3 hours. He eats this for breakfast when I stir it up and cook it all night.
Nutrition Facts : Calories 302.2, Fat 6.8, SaturatedFat 2.5, Cholesterol 35.6, Sodium 747.8, Carbohydrate 48.4, Fiber 7.8, Sugar 21.3, Protein 15.9
ROOTIN' TOOTIN' ROASTED ROOTS - ROASTED ROOT VEGETABLES IN PAPER
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
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
VEGETARIAN CHILI
Make and share this Vegetarian Chili recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In lg pot, saute zucchini, onion, peppers and garlic in oil until tender.
- Stir in all remaining ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
VEGETARIAN SKILLET CHILI
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.
Provided by Melissa Clark
Categories easy, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
- Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
- Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams
ROOTIN' TOOTIN' VEGETARIAN CHILI
Categories Soup/Stew Bean Side Stew Fourth of July Super Bowl Vegetarian Quick & Easy High Fiber Father's Day Dinner Lunch Buffet Fall Winter Healthy Vegan Potluck
Yield 8-10 people
Number Of Ingredients 19
Steps:
- 1. Heat oil in large pot on medium heat. 2. Add diced onions and cook until golden but not burnt. 3. Add garlic and jalapeno's stir less than a minute. 4. Add soy mince and cook until browning about 2-3 minutes. 5. Add spices, stir for about 30 seconds and add everything else. 6. Bring to boil, turn heat down to low and simmer for an hour, stirring every so often so doesn't burn bottom of pot. Let liquid reduce. 7. Should be thick-ish not watery. Taste often and adjust salt (seasoning). 8. Serve in bowl with accompaniments; Chopped Cilantro (Coriander) Chopped Green Onions *Grated Cheddar Cheese *Sour Cream (*optional vegan brands) Also delish on a vegetarian hot dog (chili dogs) and on top of fries (chili fries) topped with cheese...YUMMM Enjoy!
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