SPICY CHILI
This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey
Provided by Taste of Home
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
CHILI WITH POTATOES
Yes, you should put potatoes in chili! Try this chili with potatoes recipe for a chili that's thick, hearty, flavorful, and very easy to make.
Provided by Katie Moseman
Categories Main Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
- Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
- Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.
Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 522 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
EASY SPICY ROASTED POTATOES
Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!
Provided by Yolanda Miles
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
- Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g
SPICY SWEET POTATO FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.
SPICY POTATO SALAD
No mayonnaise spicy potato salad is an interesting change from the standard potato salad. Adapted from recipe in church cookbook. Prep time includes 1 hour refrigeration time.
Provided by ellie_
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In small jar combine oil, vinegar, chili powder, salt and hot sauce.
- Shake well.
- Put potatoes in large salad bowl.
- Add dressing and toss.
- Refrigerate at least one hour.
- Add remaining ingredients (except for tomato wedges) to potatoes and toss.
- Garnish with tomato wedges and parsley.
Nutrition Facts : Calories 556.3, Fat 30.2, SaturatedFat 4, Sodium 166.7, Carbohydrate 69.1, Fiber 9.8, Sugar 5.8, Protein 9
SLOW COOKER SPICY SWEET POTATO CHILI
While this recipe contains no meat, it still has plenty of protein-plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). -Jennifer Butz, Atlanta, Georgia
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.
Nutrition Facts : Calories 300 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 811mg sodium, Carbohydrate 64g carbohydrate (21g sugars, Fiber 12g fiber), Protein 9g protein.
SPICY CHILI FRENCH FRIES
These spicy baked fries are very easy to make, and a great way to kick up your burger platter.
Provided by Sasha's Catering
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes.
- Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes, and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
- Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 69.1 g, Fat 14.5 g, Fiber 9.2 g, Protein 8.2 g, SaturatedFat 2.3 g, Sodium 1826.8 mg, Sugar 5.1 g
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SPICE-CRUSTED ROASTED POTATOES
Inspired by Lebanese batata harra, these potatoes are coated in lots of spices before they're roasted.
Provided by Andrea Nguyen
Categories Healthy Roasted Potato Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Position rack in center of oven; preheat to 425°F. Line a rimmed baking sheet with parchment paper.
- Use a mortar and pestle to pound peppercorns to a semi-coarse texture. Transfer to a small bowl and mix in garlic powder, sugar and salt. Set next to the stove.
- Lightly crush coriander and cumin seeds with the mortar and pestle. Transfer to a large skillet, add oil and cook over high heat, stirring frequently, until fragrant, about 1 minute. Add chile flakes and cook until the spices smell toasty, 5 to 10 seconds. Remove from heat and add potatoes. Gently stir to coat, then gradually stir in the pepper mixture. Transfer to the prepared baking sheet, spreading the potatoes in an even layer.
- Roast the potatoes, stirring halfway through, until golden brown and tender, 30 to 35 minutes. Let cool for 5 minutes. Gently stir in herbs. Serve immediately.
Nutrition Facts : Calories 226 calories, Carbohydrate 32 g, Fat 9 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 293 mg, Sugar 1 g
SPICY SWEET POTATO CHIPS
Provided by Claire Robinson
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Special equipment: deep-fry thermometer, mandoline slicer
- Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
- Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet. Sprinkle the chips with seasoning while they are still hot and let cool to crisp. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy!
SPICY SWEET POTATO CHILI
A twist on my dad's traditional chili with his secret ingredient included. This recipe packs lots of heat and flavor. Enjoy it with some warm southern cornbread and you will be set! Detailed pictures can be found here: http://lindscooks.blogspot.com/2011/10/spicy-sweet-potato-chili.html
Provided by Lindsey Cook
Categories Other Main Dishes
Time 2h20m
Number Of Ingredients 17
Steps:
- 1. In a large pot, add tomato soup, water, and chopped sweet potato. Bring to a boil, then let simmer for about 20 minutes.
- 2. Add in remaining ingredients and let simmer for at least an hour. I like to let mine cook for two hours. It really gives the flavors time to meld.
- 3. While chili is simmering, prepare your favorite cornbread. You can choose to make a chili cornbread casserole, or just serve the cornbread on the side. If you want to go the casserole route, follow the next few steps.
- 4. Once the chili is finished, layer several cups of chili in a casserole dish
- 5. Then, sprinkle cheese over top chili layer
- 6. Next, pour cornbread batter over top of cheese and chili.
- 7. Bake for about 20 minutes, or per directions of your cornbread recipe. Serve with cilantro and extra cheese if you would like.
SPICY CHILI POTATO
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- In a skillet, heat olive oil and chili powder until fragrant, 1 minute. Add chiles, beans, and water and cook until slightly thickened; season. Top potatoes with chili, cheese, sour cream, avocado, and cilantro.
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SPICY CRISPY POTATOES - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 25 minsCategory Main CourseCalories 442 per serving
- Peel and cut large potatoes into one bite size pieces or if you use small baby potatoes, cook them directly. Simmer for around 12 to 15 minutes until the potatoes are just cooked so you can easily insert a chopstick without breaking the potatoes. Optional: remove the skins of the small potatoes
- Heat around 1 and 1/2 tablespoon of cooking oil in pan, add potatoes to fry until crispy and golden.
- Transfer the potatoes to the edges of the pan and add another 1/2 tablespoon of cooking oil in center and fry garlic, ginger and scallion until aromatic. Add red onion and continue frying for 2-3 minutes until the red onion becomes soft too.
- Sprinkle chili oil, salt, cumin power and red pepper powder if you are using. At last, mix coriander stem and chopped green onions.
30-MINUTE SPICY SWEET POTATO SOUP RECIPE - CHILI PEPPER ...
From chilipeppermadness.com
4.7/5 (3)Total Time 35 minsCategory Main CourseCalories 272 per serving
- Heat a large pot to medium heat and add the olive oil. Add the sweet potatoes, onion, celery, jalapeno and garlic. Cook, stirring often, about 10 minutes to soften everything up.
- Add the remaining ingredients (except for the yogurt) and bring to a boil. Reduce the heat and simmer for about 20 minutes, until everything is nice and tender. You can simmer longer if you’d like.
- Use a stick blender to process the soup until it is nice and smooth. Or, transfer the soup to a blender or food processor in batches to process, then back into the pot it goes.
CRISPY HONEY CHILLI POTATOES - MY FOOD STORY
From myfoodstory.com
4.8/5 (18)Calories 394 per servingCategory Snacks & Appetizers
- Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
- Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It's important that you drop one potato finger at a time in to the oil so that they don't stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
- For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
- Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
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From dailycookingquest.com
Ratings 6Servings 4Cuisine IndonesianCategory Side Dish
- In a mixing bowl, toss potatoes with oil, salt, and ground pepper. Transfer to the prepared baking sheet.
- Heat 4 tablespoon of sambal goreng in a frying pan until bubbles, then add the roasted potatoes into the pan. Gently toss until potatoes are evenly coated with the sauce. Turn off heat, transfer to a serving plate, and serve with steamed white rice.
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From ambitiouskitchen.com
Reviews 2Servings 4Cuisine ChiliCategory Dinner
- Heat olive oil in a dutch oven over medium-high heat. Add in sweet potatoes and onion; cook, stirring often until onion begins to soften. Add garlic, chili powder, cumin, diced habanero, and salt; cook for 1 minute. Add in broth and bring to a simmer. Cover and reduce heat to maintain the simmer, cook until sweet potato is tender, about 8-10 minutes.
- Add beans and tomatoes; increase heat to medium and return to a simmer, stirring every so often. Cover and cook about 10 minutes more. Remove from heat, place into bowls and sprinkle with cilantro.
CRISPY CHILLI POTATO RECIPE (VEGAN) - COOK CLICK N DEVOUR!!!
From cookclickndevour.com
4.3/5 (3)Total Time 40 minsCategory Appetizer, Sanck, StarterCalories 230 per serving
- Rinse and scrub the peel off the potatoes. Cut into medium sized fingers. Soak them in cold water for 20-30 minutes.
- Toss the potatoes in a wide bowl. Add corn flour, red chilli paste, pepper powder and 1/2 teaspoon salt. Add 2 -3 teaspoons water and mix well.
- Heat oil for deep frying. Add the batter coated potatoes in small batches and deep fry in medium flame until golden.
SPICY ROASTED SWEET POTATOES {EASY SIDE DISH!} - THE BUSY ...
From thebusybaker.ca
Cuisine American, North American, SpicyCategory Side DishServings 6Calories 207 per serving
- Add the chunks of sweet potato onto a standard baking sheet and drizzle to olive oil and honey over them.
- Sprinkle over the salt, pepper, chili flakes, paprika, and garlic powder and toss everything well to coat. Arrange the chunks of sweet potato in an even layer on the baking sheet.
- Place the sheet pan in the oven and bake for 15-17 minutes or until the sweet potatoes are crispy on the outside and fork tender.
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Cuisine AmericanTotal Time 1 hr 20 minsCategory SoupCalories 229 per serving
- Add ground beef, onion, salt, and pepper, breaking it apart as you cook it until browned, about 6-8 minutes.
SPICY AIR FRYER SWEET POTATO FRIES + CREAMY CHILI LIME DIP
From masonfit.com
4.6/5 (8)Total Time 30 minsCategory Air Fryer RecipesCalories 155 per serving
- Wash and dry 2-3 sweet potatoes and cut into 1/4" strips. Toss in the olive and chili oil and add to an air fryer basket.
- Air fry for 16-18 minutes at 400ºF or until the fries are starting to crisp and slightly brown around the edges.
- Transfer the fries back to the bowl and toss with the spices. Air fry for an additional 4-6 minutes at 400ºF until the sweet potato fries are as crispy as you'd like.
SPICY AND SOUR SHREDDED POTATO | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Total Time 20 minsCategory Side DishCalories 133 per serving
- Prepare a clean bowl with clean water. Then soak the shredded potatoes in water for several minutes.
- Drain shredded potatoes and set aside. Heat up oil in pan, then put in chili red pepper, Sichuan pepper and fry until aromatic. Then place garlic in and slightly fry for 3-4 seconds.
- Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce. At last mix black vinegar evenly.
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From blog.themalamarket.com
- Peel and cut potatoes into 1/8-inch slices. This is thicker than a potato chip, but only slightly. If possible, use a mandoline to get uniform slices. (I open my Benriner mandoline to nearly the thickest slicing capacity.) Put slices in a bowl and cover with water.
- Put a large pot of water on to boil over a high heat. While waiting for it to come to a boil, mix the sauce in a large bowl: Spicy Chili Crisp (or homemade chili oil), soy sauce, vinegar, stock and Sichuan pepper oil.
- When water is boiling, add potato slices. The boil will die down, and by the time it just recovers to a full boil the potatoes are probably done. I look for about a 1/4-inch "ring" of doneness around the edges, with the interior still crisp. They need to remain somewhat firm so they don't fall apart in the sauce. Transfer the potatoes to a colander and drain well.
- Immediately add the potato slices to the sauce bowl about 1/3 at a time. Use tongs to make sure each slice gets fully covered with sauce on both sides before transferring to a serving plate. Finish with remaining potatoes, 1/3 at a time. When all slices are nicely arranged, spoon any remaining sauce on top. Garnish with ground Sichuan pepper, chili rings and scallions to taste. Serve warm or at room temperature.
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