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.
SOUTHWEST CHICKEN CHILI
Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. -Phyllils Beatty, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 735mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
SOUTHWEST CHILI FROM ALBUQUERQUE, NM
I lived in Albuquerque for 17 years. It is high desert and has the highest elevation of any major US city, 6700 ft at the Sandia foothills. This recipe is for real chili in the New Mexico sense. It does not contain beans. Beans absorb the flavors intended for the meat and broth. Also some people have gastric issues with beans....
Provided by Al Smith
Categories Other Soups
Time 3h30m
Number Of Ingredients 20
Steps:
- 1. Saute meat with half of garlic in 5 tablespoons oil until browned, after browning go for 5 more minutes, then go for 2 more minutes.
- 2. Saute onion separately in remaining 5 tablespoons oil until tender but not browned.
- 3. Add onion to meat, than add chili powder, oregano,brown sugar, salt, pepper, crushed red pepper if using. Simmer 10 minutes.
- 4. Add green clili, beef broth, tomato sauce/tomato paste, cayenne to taste, beer,(and if using Tequila and 2 sliced poblano chilis).
- 5. Cover and simmer over low heat for 1 1/2 to 2 1/2 hours until meat is very tender but not mushy. Chili will be soupy at first then thicken as cooks.
- 6. Note: Do not skim off excess grease while it cooks. It is necessary for flavor.
- 7. Uncover for last half hour. Add cumin, chocolate (2 small squares)and vanilla. Stir frequently and do not allow chili to stick to pot.
- 8. Add beer or water as needed. When finished cooking, skim off any excess grease. Makes 1 gallon or 12 to 16 servings.
- 9. Suggestions: Serve with pinto beans, Indian fry bread, corn bread, or browned corn tortllas.
- 10. Toppings: chopped green onions, chopped Haas avocado, shredded mild cheddar, sour cream (or creme fraiche).
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