Speedy Midwest Chili With Rice Food

CHILI WITH RICE

Steps:

• In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

SPEEDY CHILI VERDE

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

QUICK SPICY CHILI

Steps:

• Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.

FAST WHITE CHICKEN CHILI

Steps:

• Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
• Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
• Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
• Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
• Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
• Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

SPEEDY CHILI

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.

SPEEDY GONZALES CHILI

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.

CHILI WITH RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
• At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
• Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.

MIDWEST BEST CHILI

Steps:

• Brown the ground beef in chili pot over medium heat.
• Drain excess fat.
• Add remaining ingredients.
• cook on medium high heat until it simmers.
• Stir about every 15 minutes, for 2 to 3 hours.
• Remove from heat and rest 15 minutes before serving or cool immediately then reheat tomorrow for better yet.

SUPER SPEEDY CHILLI

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.

MIDWEST CHILI

Steps:

• In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat.
• Add remaining ingredients (tomato paste through 4 cups of water) EXCEPT macaroni.
• Simmer for at least 3 hours.
• Prepare the macaroni according to package directions (cook in additional salted water).
• Drain macaroni and add to chili.
• Simmer this mixture for an additional 15 to 30 minutes.

QUICK CHILI AND RICE CASSEROLE

Steps:

• Cook and stir ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cooked beef, tomato sauce, corn, water, onion, chili powder, and dry mustard in a large saucepan over medium-high heat. Cover and bring to a boil.
• Stir in rice and reduce heat to low. Cover and simmer for 5 minutes.
• While rice is cooking, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer beef and rice mixture into a casserole dish and sprinkle with Cheddar cheese.
• Broil in the preheated oven until cheese is melted and bubbly, 2 to 3 minutes.

SPEEDY WEEKNIGHT CHILI

Steps:

• In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.