Washabinaros Chili Food

WASHABINAROS CHILI

Washabinaros Chili image

This recipe is based on a recipe from allrecipes.com, posted by Aaron Christophersen. I tried it because I had a lot of wasabi on hand and wanted something new to do with it, tweaking the original recipe to my liking and to what I had on hand. This is a very thick and flavorful chili, DH said it was better than his!

Provided by Lacer

Categories Meat

Time 23m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

4 tablespoons vegetable oil, divided
2 onions, chopped
4 garlic cloves, minced
1 lb ground beef
3/4 lb ground sausage
1 (14 1/2 ounce) can diced tomatoes, undrained
12 ounces beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 anaheim chilies, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced

Steps:

Place 2 tablespoons of oil in a large pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste, and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover, and simmer.
In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano, and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
Stir in remaining 2 cans of beans and cook 45 minutes more.

Nutrition Facts : Calories 574.9, Fat 28.9, SaturatedFat 8.4, Cholesterol 69.2, Sodium 1671.2, Carbohydrate 48.9, Fiber 13.3, Sugar 18.6, Protein 29.9

WASHABINAROS CHILI

Washabinaros Chili image

What happens when you have a Japanese friend that likes chili? You make him wasabi chili.

Provided by AARONCH

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 3h20m

Yield 8

Number Of Ingredients 22

Ingredients

4 tablespoons vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef
¾ pound spicy Italian sausage, casing removed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
¼ cup chili powder
1 tablespoon ground cumin
¼ cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 Anaheim chile peppers, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced

Steps:

Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
Stir in remaining 2 cans of beans and cook 45 minutes more.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 52 g, Cholesterol 51.1 mg, Fat 24.6 g, Fiber 14.2 g, Protein 28.4 g, SaturatedFat 7.2 g, Sodium 1679.6 mg, Sugar 15.7 g

HABANERO CHILE CHILI

Habanero Chile Chili image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 8 cups

Number Of Ingredients 19

Ingredients

3 tablespoons cooking oil
1 pound lean round steak, cut into bite-sized strips (turkey can be substituted)
1 cup chopped onion
1 cup chopped red and/or green bell peppers
2 cloves garlic, minced
1 16-ounce can kidney beans and liquid
2 cups chopped tomatoes
1 16-ounce can tomato sauce, low sodium
1 cup beef broth
1 11-ounce package Frieda's Blackeyed Peas
1 to 2 Frieda's Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped
2 tablespoons Frieda's Fresh Cilantro, chopped
1 tablespoon Frieda's Fresh Basil, chopped
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1 Frieda's Bay Leaf
1 cup niblet corn, low sodium
Salt to taste
Serve with grated cheddar and warm tortillas.

Steps:

In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.

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