SPEEDY CHILI
By using your microwave, this one-pot meal takes just minutes to prepare.-Betty Ruenholl, Syracuse, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (about 1 quart).
Number Of Ingredients 11
Steps:
- In a microwave oven, cook beef, onion and garlic on high for 2 minutes in a covered 2-qt. microwave-safe dish; stir to crumble meat. Cover and cook for 2-minutes; drain. Add the next six ingredients; cover and cook on high for 3-1/2 minutes. Stir in the beans. Cover and cook 2-1/2 minutes more. Let stand 3-5 minutes. If desired, serve over macaroni and top with cheese and onions.
Nutrition Facts : Calories 315 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 538mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein.
CHILI VERDE WITH SAUSAGE AND PUMPKIN
Steps:
- Make the tomatillo salsa: Preheat the broiler. Remove the husks from the tomatillos, then rinse the tomatillos under warm water to remove any stickiness. Dry with a paper towel. Put the tomatillos, chiles, garlic and sliced onion on a rimmed baking sheet. Drizzle with the olive oil and sprinkle on 2 teaspoons or so of salt. Broil a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes. Let cool to room temperature.
- Transfer the broiled vegetables to a blender; add the cilantro and puree until smooth. Season with salt and pepper.
- Make the chili: Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until just translucent, about 4 minutes. Add the sausage and cook, stirring and breaking it up, until browned, about 10 minutes.
- Spoon out and discard the excess fat, leaving 1 to 2 tablespoons in the pot. Stir in the oregano and garlic and cook, stirring, about 3 more minutes.
- Stir in the tomatillo salsa, hominy (including the liquid), cilantro and pumpkin. Bring to a boil, reduce the heat to medium low and simmer, covered, until the pumpkin is tender, 15 to 20 minutes. Taste and season with salt, if necessary. Top with cilantro and chiles.
SUPER SPEEDY CHILLI
This spicy Mexican beef one pot doesn't need hours of simmering- whip it up in a flash for a cosy night in
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Tip the pesto into a large pan with the mince and cumin, and fry for a few mins. Crumble in the stock cube, add the peppers and kidney beans, then fill the empty can with water and add this to the pan, too. Cover and simmer for 10 mins, then remove the lid and continue to cook for 5-10 mins or until all the liquid has been absorbed. Remove from the heat and stir in the coriander.
- Heat the tortillas following pack instructions and serve with the chilli, avocados, onion and a dollop of mayo.
Nutrition Facts : Calories 876 calories, Fat 37 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 2.9 milligram of sodium
CHILI VERDE
Provided by Food Network
Categories main-dish
Time 3h25m
Yield : 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
- Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
- After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
- Just before serving, add lime juice and cilantro.
CHILI VERDE
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
- Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
- Meanwhile, place the Anaheim peppers on a sheet pan.
- Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
- Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
- Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
- Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
- In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
- Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
VEGETARIAN CHILI VERDE
Though there is some prep work that goes into this chili, it's still a convenience in so many ways. For example, it can be made 2 or 3 days ahead. Also, it uses canned fire-roasted green chiles as the basis for the sauce and skips the laborious task of roasting and peeling your own. The corn bread, too, which is nice and moist, can be made 1 day ahead. Just cool it completely, then wrap it tightly in foil and let it stand at room temperature.
Provided by Giada De Laurentiis Bio & Top Recipes
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos and poblanos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with the juices and the broth and bring the chili to a simmer.
- Place the green chiles in a processor. Using tongs, transfer strips of the poblano chile from the pot to the processor; blend just until smooth. Scrape the chile sauce into the pot.
- Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired.
- Ladle the chili into bowls. Serve with garnishes and Buttermilk and Sour Cream Corn Bread.
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-9-by-2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
- Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.
SPEEDY GONZALES CHILI
A fast and easy chili for those on a tight budget, without much time for cooking. It's also good for a quick sample of those chiles fresh from the garden! Makes 3-4 servings
Provided by Alexander Miller
Categories Beans
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat contents of 3 cans in a 2 quart pot over medium heat for 20 minutes, stirring occasionally.
- Stir in garlic and spices.
- Reduce heat to medium low and simmer for at least half an hour. Stir often enough to prevent a layer of skin forming on top. You may also wish to mash the beans during this time.
- When the desired consistency is achieved serve the chili in bowls. Keep in mind that it will thicken as it cools.
- Leftovers should cool to room temperature then be refrigerated.
Nutrition Facts : Calories 214.9, Fat 1.1, SaturatedFat 0.2, Sodium 406.5, Carbohydrate 39.6, Fiber 11.8, Sugar 0.7, Protein 14.1
SPEEDY CHILI
This is a guaranteed pleaser. Quick & easy. The kids love it - hide the cans and your husband will think you cooked for hours!
Provided by DawnaR
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, brown meat and chopped onion.
- Drain Add tomato soup, kidney beans, stewed tomatoes and chili powder.
- Salt& pepper to taste.
- Simmer 20 minutes Serve with garnish on the side.
Nutrition Facts : Calories 400.2, Fat 14.5, SaturatedFat 5.3, Cholesterol 76.1, Sodium 1126.5, Carbohydrate 37.4, Fiber 7.6, Sugar 15.2, Protein 31.8
SPEEDY CHILI WITH MACARONI
This Skillet dinner is ready in 30 minutes. From the recipe booklet included with my new StepSavor Skillet/Griddle. *I always drain the cooked meat and sometimes rinse it to save on calories, but that's up to you.
Provided by GeeWhiz
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat skillet to 350°F.
- Spray skillet with vegetable spray.
- Add ground beef and onions and cook until beef is no longer pink.
- Add remaining ingredients and mix well.
- Cover and reduce heat to simmer for 20 to 30 minutes.
Nutrition Facts : Calories 316.9, Fat 8.7, SaturatedFat 3.2, Cholesterol 49.1, Sodium 1144.5, Carbohydrate 37.7, Fiber 6.7, Sugar 9.4, Protein 23
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