FLAVORFUL SOUTHWESTERN CHILI
"This filling, hearty recipe comes from my grandmother," writes Jenny Greear from Huntington, West Virginia. "It's full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side." JENNY'S TIP: "If I'm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,
Nutrition Facts : Calories 245 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
ONE RECIPE, TWO MEALS: SOUTHWEST-STYLE CHILI
The chili starts off the same for everyone: browned seasoned beef, a dose of veggies, black beans, tomatoes and a little bit of tomato sauce. At this point the kids' version is ready! To up the ante for the adults, I added a bit of beer, beef stock, more chili powder, a minced jalapeno and brown sugar to round it out.
Provided by Bev Weidner
Categories main-dish
Time 1h5m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 17
Steps:
- Let's make the kids' version first. In a large pot, brown the ground beef all over, until no longer pink. If you need to drain the fat, go right ahead! Add the cumin, 1 teaspoon chili powder and a good pinch of salt. Saute for a minute or so. Add the garlic, onion and bell pepper. Saute until the veggies soften and the garlic is fragrant, another couple of minutes.
- Add the beans, diced tomatoes and tomato sauce. Stir to combine and let simmer for 10 minutes. Taste it. The kids will dig that, right?
- Ladle out about a cup for each of your littles. Top each bowl with shredded Cheddar and serve cornbread on the side!
- Now let's finish this out for the adults. To the pot, add the beer, beef stock, jalapeno, brown sugar and the remaining 2 teaspoons chili powder. It will feel pretty soupy at this point, but let it simmer for another 20 minutes or so, stirring once in a while. Taste it one more time for any seasoning adjustments. Maybe a little salt? Lime juice? Go for it.
- Serve it with shredded cheese, sliced jalapeno, sour cream and torn cilantro sprigs. Boom.
CHILI LIME SOUTHWESTERN CHICKEN SALAD
A Chili Lime Southwestern Chicken Salad with a low fat and CREAMY Cilantro Chili Lime Dressing that doubles as a marinade! Weight Watchers Smart Points: 10 per serve
Provided by Karina - Cafe Delites
Number Of Ingredients 16
Steps:
- Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processor until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
- Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
- Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.
SOUTHWESTERN CORNBREAD WITH CHILI HONEY-LIME BUTTER
I put a wonderful twist on my grandma's classic cornbread. The teachers at my kids' school thought it was sensational. Any leftover flavored butter can be kept in the refrigerator for about a week, and used in other great recipes or on seeded toast. -Elizabeth Charpiot, Santa Rosa, California
Provided by Taste of Home
Time 45m
Yield 15 servings (1/2 cup butter).
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Fold in the red peppers, corn and chives., Transfer to a greased 13x9-in. baking dish. Bake at 400° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack., In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.
Nutrition Facts : Calories 317 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 488mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
SOUTHWESTERN-STYLE LIME CHILI
I came up with this recipe the first week of October, when I was participating in a chili cook-off in Mountain Home, ID. Came out great and every judge and taster enjoyed it. It will have the authentic chili flavor with a little 'twist.' This recipe should be started the night before you wish to serve it.
Provided by bakerandahalf
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 14h50m
Yield 12
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
- Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
- Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.4 g, Cholesterol 33.1 mg, Fat 9.3 g, Fiber 7.4 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 2000.1 mg, Sugar 8 g
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.
Provided by Brookelynne26
Categories Chicken Breast
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
- Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
- Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).
Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5
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.
CHILI LIME MARGARITAS
Jalapenos and bright lime lend a unique sweet and hot twist to the classic in this refreshing spicy margarita recipe. Yield: 2 drinks
Provided by Sarah | Curious Cuisiniere
Categories Drinks
Time 5m
Number Of Ingredients 8
Steps:
- Combine tequila, lime juice, and Triple Sec in a tall glass or drink shaker. Add jalapeno slices and muddle well with a wooden spoon or rubber-tipped muddler, crushing the jalapenos to release their juice.
- On a plate, combine salt, sugar, and chili powder.
- Moisten the rim of your glasses with some lime juice (or the juice from a slice of jalapeno!) and dip the glass rim in the salt mixture. Fill the glass halfway with crushed ice, and pour the margarita mixture over the ice.
- If desired, garnish the glass with a slice of jalapeno.
Nutrition Facts : Calories 323 kcal, Carbohydrate 8.2 g, Protein 0.5 g, Fat 0.1 g, Sodium 2506 mg, Fiber 0.6 g, Sugar 24.9 g, ServingSize 1 serving
SOUTHWEST CHICKEN CHILI
This southwest chicken chili is a one pot masterpiece full of flavor. Shredded chicken, roasted poblano and charred corn, pinto and black beans all in an ancho chili tomato sauce.
Provided by Laurie McNamara
Categories Soups, Stews & Chilis
Time 57m
Number Of Ingredients 23
Steps:
- In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
- Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
- Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
- Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
- Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
- If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
- Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
- Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.
Nutrition Facts : ServingSize 1 g, Calories 240 kcal, Carbohydrate 22 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 751 mg, Fiber 6 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 3 g
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
Steps:
- Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
SOUTHWESTERN STYLE CHICKEN CHILI
From another cooking class I took at a local community college. Garnish with sour cream, red onions and fresh cilantro. Can be made in slow cooker!
Provided by QueenChefTC
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large pot over medium/high heat and add onions, cook for about 5 minutes, stirring.
- Add garlic and red peppers, cook for 2 minutes more.
- Add chicken and brown on all sides and then add the spices and stir to coat the chicken evenly.
- Add tomatoes, beans, canned chilies, lime juice, and corn and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
- Taste and adjust the seasoning with salt and pepper.
- Ladle into bowls and top with sour cream, onion and cilantro.
- **This can be made in the slow cooker!
Nutrition Facts : Calories 427.9, Fat 9.1, SaturatedFat 2.9, Cholesterol 55.7, Sodium 410, Carbohydrate 56, Fiber 14, Sugar 9.4, Protein 34.9
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