Spicy Red Lentil Chili From Wegmans Food

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

SIMPLE, PERFECT CHILI

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

SPICY RED LENTIL CHILI

Steps:

• Bring lentil and 2 cups water to boil on high heat. Turn off heat. Remove half the lentils and liquid. Place in food processor and puree. (Or use stick blender and partially puree in the pot.).
• Melt butter in 3 quart pot. Add onions and sweat without browning about 2 minute Add celery and garlic. Sweat 5 minutes more. Add tomato and cook 5 minutes.
• Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
• Add reserved whole and pureed lentils plus liquid, and cook about 15 minutes, till lentils are tender.
• Combine cornstarch and 2 tablespoons water to make a slurry. Bring chili to boil, add slurry and stir a minute to thicken slightly.
• Turn off heat and add green peppers.

SPICY RED LENTIL CHILI FROM WEGMANS RECIPE

Steps:

• 1. Bring lentils and 2 cups water to boil; turn off heat. Remove half the lentils and liquid and place in food processor and puree about 1 minute. Set aside. 2. Melt butter in soup pot. Add onions & sweat (soften without browning) 2 minutes. Add celery and garlic and sweat 5 more minutes. Add tomatoes and cook 5 minutes. 3. Add vegetable broth, 2 cups water and seasonings. Bring to simmer. 4. Add reserved whole and pureed lentils and liquid and cook until lentils are tender, about 15 minutes. 5. Combine cornstarch and 2 Tbls. water to make a slurry. Bring soup to boil, add slurry and stir 30 seconds to thicken slightly. Turn off heat. Add green peppers. Season with salt to taste.