Oct 28
Chili Recipe Master TedBeef N Green Chili Enchiladas beef, Beef Chili, chili, chili recipe
Ingredients
1 1/2 lbs lean ground beef
1 medium onion – chopped
1 cup frozen whole kernel corn
1/2 cup sour cream
1 can (127g) chopped green chilies – I used Old El Paso
1 bag (400g) Nacho grated cheese blend – cheddar, mozzarella & monterey jack with jalapeno peppers
1 jar (400 ml) enchilada sauce or a fairly thin mild salsa
8 – 8 inch flour tortillas
Directions
1. Heat oven to 350 degrees
2. In a non-stick skillet, cook ground beef & onion over med-high heat, stirring to break up meat, until beef is thoroughly cooked – drain
3. Add corn & cook & stir for about 3 mins
4. Remove from heat & add sour cream, chiles & 1 1/2 cups of the cheese
5. Mix well
6. In a 9 x 13 glass baking dish, spread about 3/4 cup of the enchilada sauce over the bottom
7. Spread about 2 tsp sauce on each tortilla & then top with approx. 2/3 cup of beef mixture
8. Roll up tortillas & place them seam side down over sauce in baking dish
9. Spoon remaining sauce over each enchilada
10. Cover with remaining cheese
11. Cut a sheet of foil & spray with cooking spray
12. Place on baking dish, sprayed side down & seal tightly
13. Bake 45 – 50 mins until heated thoroughly
14. Serve garnished with chopped tomato & lettuce & additional sour cream.
15. .
16. NOTE:- This is a fairly mild recipe so if you want something a little more spicy just add your choice of seasoning to heat it up to your taste
Oct 28
Chili Recipe Master TedTexas Beef Brisket Chili beef, Beef Chili, chili, chili recipe
Ingredients
Chili:
6 large dried ancho chiles*
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
Garnishes:
Fresh cilantro leaves
Chopped red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas
Directions
1. For chili:
2. Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
3. Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
4. Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
5. Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
6. Garnishes:
7. Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
Oct 28
Chili Recipe Master TedSouthwest Beef And Chili Pizza beef, beef pizza, chili, chili pizza, chili recipe, pizza
Ingredients
1 lb. lean ground beef
1/4 tsp. salt
1 package (16 ounces) prebaked thick pizza crust (12-inch) or homemade
1-1/4 cups prepared thick and chunky salsa
1-1/2 cups (6 ounces) shredded Mexican cheese blend or Monterey Jack cheese
1 can (4 ounces) diced green chilies, well drained
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 Tbsp. chopped fresh cilantro
Directions
1. Heat oven to 450°F. In large nonstick skillet, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into small crumbles. Pour off drippings. Season with salt.
2. Place pizza crust on ungreased large baking sheet. Spread salsa over crust; sprinkle with half of cheese. Top with beef, chilies, tomatoes, onion and remaining cheese.
3. Bake 11-13 minutes or until toppings are hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.
Oct 28
Chili Recipe Master TedGreen Chili Beef Burritos beef, beef burritos, Beef Chili, chili, chili recipe, Green Chili Beef Burritos, green chilli
Ingredients
2 boneless beef top sirlion roast (3 pounds each)
4 cans (4 ounces each) chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves,sliced
3 teaspoons chili powder
1 1/2 teaspoon ground cumin
1 teaspoon salt-free seasoning blend,(optional)
1 cup beef broth
24 flour tortillas (7 inches), warmed
Diced tomatoes, shredded lettuce, shredded cheese, (optionsal)
salsa
Directions
1. Trim fat from roast; cut meat into large chunks
2. Place in a 5-quart slow cooker
3. Top with chilies, onion, jalapenos, garlic, chili powder, cumin, and seasoning blend.
4. Pour broth over all
5. cover and cook on low for 8 to 9 hours.
6. Remove beef; cool slighty. Shred with two forks.
7. cool cooking liquid; skim fat.
8. In a blender cover and process cooking liquid in small batches until smooth.
9. Return liquid and beef to slow cooker; heat through.
10. Place 1/3 cup beef mixture on tortilla. Top with cheese, tomato, lettuce if desired.
11. Fold in ends and sides
Oct 28
Chili Recipe Master TedChili Chicken With Avocado Mango Relish avocado, avocado and mango, chicken recipe, chili, chili chicken, chili recipe, mango
Ingredients
1/4 cup olive oil
2 tablespoon red chili powder
1/2 teaspoon ground cumin
1 teaspoon fresh garlic minced
1/2 teaspoon fresh oregano
4 boneless skinless chicken breasts
1/4 cup olive oil
1 leek white part only chopped
1 clove garlic minced
1 pound fresh spinach
Relish:
1 large mango diced
1/2 medium red onion diced
1/2 bunch cilantro chopped
1 avocado diced
1 small red bell pepper seeded and diced
Juice of 1 lime
1/2 teaspoon salt
Directions
1. Combine first 5 ingredients in a mixing bowl then put chicken in bowl and toss.
2. Marinate chicken refrigerate for 3 hours.
3. Combine all relish ingredients and set aside.
4. When ready to prepare meal get two sauté pans.
5. In one pan heat oil and add leeks and cook until tender then add garlic and cook until brown.
6. Add spinach and sauté until almost wilted.
7. In the other pan pull chicken from marinade and discard marinade.
8. Sauté chicken 4 minutes per side then drain and put on a bed of spinach on each plate.
9. Top with relish and serve immediately.
Oct 28
Chili Recipe Master TedChinese Chicken N Chili Soup Recipe chicken chili soup, chicken recipe, chili recipe, chili soup, chinese chicken
Ingredients
5 oz boneless chicken breast portion, cut into thin strips
1 in piece fresh root ginger, finely chopped
2 in piece lemongrass stalk, finely chopped
1 red chili, seeded and thinly sliced
8 baby corn cobs, halved lengthways
1 large carrot, cut into thin sticks
4 cups hot chicken stock
4 spring onions (scallions), thinly sliced
12 small shiitake mushrooms, sliced
1 cup vermicelli rice noodles
l/2 tablespoons soy sauce
Salt and ground black pepper
Directions
1. Place the chicken strips, chopped ginger, chopped lemongrass and sliced chili in a Chinese sand pot. Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot.
2. Place the oven-proof pot in an unheated oven. Set the temperature to 400deg. F and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.
3. Add the spring onions and the mushrooms, cover and return the pot to the oven for 10 minutes.
4. Meanwhile place the noodles in a large bowl and cover with boiling water. Soak for the required time, following the packet instructions.
5. Stir the soy sauce into the soup, taste for seasoning and add salt and pepper as required.
6. Drain the noodles and divide them among four warmed serving bowls. Divide the soup between the bowls and serve immediately.
Oct 28
Chili Recipe Master TedChili Rubbed Chicken Tenders Recipe brown, Chicken Chili, chicken recipe, chili, chili recipe, pepperoil, powdercayenne, sugargarlic, tenderdlt
Ingredients
3 Tbs chili powder
3 Tbs lt. brown sugar
3/4 tsp garlic powder
1/2 tsp cayenne pepper,or more to taste,optional
1 tsp vegetable oil
1-1/3 lbs. chicken tenders
Directions
1. Mix together spices and sugar on a plate. Set aside. Rinse chicken and pat dry with paper towels.
2. Heat oil in 12″ skillet over med heat. Press each chicken tender into spice mixture on both sides and place in skillet. Discard remaining spice mix. Cook chicken till no longer pink.
3. Cayenne can be omitted if serving children.
Oct 28
Chili Recipe Master TedBuffalo Chicken Chili Recipe buffalo chicken, chicken chili recipe, chicken recipe, chili, chili recipe
Ingredients
4 lbs ground chicken (turkey won’t taste right)
half stick butter (not margerine)
2 Tbl Olive Oil
1 medium to large onion
4 cups baby carrots
3 stalks celery
5 cloves garlic
2 bay leaves
2 Tbl smoked paprika
1 cup chicken stock
1 can crushed tomato (Contadina or Hunt’s 28oz. is good)
2 cans tomato sauce (same brands as above but each can is 15 oz.)
Frank’s RedHot to taste
salt and pepper to taste
Directions
1. In stock pot heat butter and olive oil.
2. Add ground chicken.
3. Cover pot.
4. Stir and break up chicken occasionally.
5. Rough chop veggies and garlic, set aside
6. Once chicken has mostly cooked add the veggies and garlic and cover.
7. Let veggies steam with chicken.
8. After about 10 minutes add the stock, bay leaves and paprika.
9. Stir and let heat throughout.
10. Add tomatos.
11. Add Frank’s RedHot and salt/pepper to taste
12. Try to let simmer for an hour or two to let flavors mingle.
13. Feel free to serve with blue cheese crumbles or salad dressing and with crusty bread.
Oct 28
Chili Recipe Master TedRed And White Chili Recipe chili, chili recipe, red and white chili
Ingredients
6 cus cooked chicken or turkey
2 can (15.5oz) navy beans, drained
1 cup chicken broth
1 onion, chopped
1 large red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely choped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregan
1/2 tsp salt AND cayenne pepper
Directions
1. Place a slow cooker liner in the crock pot.
2. Place all ingredients in the crock pot, stir gently to mix. Place lid on top.
3. Cook on low for 6 to 7 hours or 3 to 4 hours until hot and sauce thickens slightly.
4. Do Not lift or transport liner with food inside.
Oct 28
Chili Recipe Master Ted3 Alarm Texas Chili chili, chili recipe, texas recipe
Ingredients
1 lb. coarse ground sirloin
1 lb. sirloin steak, cut in bite size pieces
1 can Rotel (tomatoes with green chilies)
1 can Brooks hot chili beans
1 pkg Wick Fowler’s Chili Mix, 3 alarm
1 lg. red onion
1 lg. bell pepper
Directions
1. Brown coarse ground beef and bite size stock with chili season mix.
2. Pour off grease. Dice green pepper, onions and Rotel. Combine all
3. ingredients including the liquid from the Rotel in a large covered pot.
4. Put in 225 to 250 degree oven for 2 to 8 hours, stirring every 20 to 30
5. minutes. The longer cooked the better.
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