3 Green Chili Recipes To Make You Sweat
Here are a few of the authentic Mexican recipes for green chilies that you can try out at home to serve up to your guests. Enjoy!
Spicy Chili Casserole
You’ll need:
1 lb of beef (ground)
1 (4 ozs) can of green chiles; chopped
1 pc of onion (small-sized); diced
8 (6 inch) pcs of corn tortilla
1/2 c of milk
1 (10.75 ozs) cream of chicken
1 lb of cheese food (processed); shredded
Instructions:
Oven should be preheated to around 325 deg. F.
Prepare your medium-sized casserole baking dish using non-stick spray. Inside a medium-sized skillet, sear your beef on medium levels of heat ’til it browns then drain off fat.
Arrange about half your tortillas onto bottom part of your prepared dish. Next, layer half your onions, beef, chilies and cheese. Place another layer using the remainder of your tortillas, chilies, beef, cheese & onions.
Into a clean bowl, blend soup and milk then pour this atop your casserole. Place inside your oven then bake it for about 30 mins. or just ’til the cheese completely melts.
Green Chili Stuffed Burrito
1 lb of pork (boneless); sliced in 3/4 inch cubes
1/2 tsp of salt
1 tbsp of vegetable/olive oil
1/2 c of onions; chop them up
2 cloves of garlic; mince them up
1 (10 ozs) can of green chilies and tomatoes; don’t drain
1 c of water
1 c of tomato (fresh); diced
1/4 tsp of pepper
1/2 tsp of oregano (dried)
5 tsps of water (cold)
1/4 tsp of cumin (ground)
1 (16 ozs) can of refried beans
1/4 c of peppers (green); chopped
10 (6 inch) pcs of flour tortillas; heated through
Into your skillet, heat your oil on medium-high heat then brown your pork. Drain off excess fat. Next add in diced chilies and tomatoes, garlic, 1 c of water, diced up tomatoes (fresh), onions, green peppers, oregano, salt, pepper and cumin then bring the entire mixture to boiling point.
After it has boiled, lower your heat settings then cover your pot and allow mixture to simmer gently for about 1 hr. or just ’til pork gets tender.
Into another bowl, mix together 5 tsps of cold water with cornstarch until it smoothens out then add this to your pork mix. Stir it from time to time. Bring mixture to boiling point again then stir it up for about 2 mins. more.
For the meantime, heat up your refried beans then spread them evenly onto your tortillas. Next, spoon out pork mix onto the middle of your tortillas and fold its sides. Serve.
Ultimate Stew Made With Green Chiles
3 lbs of beef (chuck roast); sliced in 3/4 inch thick cubes
1/4 c of oil (vegetable)
1 (28 ozs) can of Roma tomatoes; keep juice
1.5 tsps of cumin (ground)
2 pcs of onions; chop them up
2 pcs of garlic cloves; mince it up
2 (4 ozs) can of green chiles; drained & chopped
1 (12 ozs) bottle or can of beer
2 tsps of oregano (dried); crushed
1 c of beef stock
2 tbsps of Worcestershire
Salt for taste
Black pepper (ground) for taste
Get your “Dutch oven” or a big saucepot then heat your oil on medium settings and sear your beef ’til it browns. (Do them in small batches if needed). When they’re done, transfer them to your bowl. Leave some fat inside your pot.
Next, saute onions with remainder of fat from beef then cook them ’til they get soft (5 mins.). Add in garlic then cook a minute longer. Add your browned beef back to your pot and any juice as well. Then add in tomatoes together with their juice, Worcestershire, cumin, oregano, beef stock, beer & chilies.
Season your stew with some pepper and salt. Bring mixture to boiling point then lower your heat and continue to cook it simmering while it’s covered partially for about 2.5 hrs. or ’til meat becomes tender
Microwave Chili Stuffed Baked Potatoes Recipe
Ingredients:
6 pcs of potatoes bake in microwave
1 pc of small onion
1 cl of minced garlic
1/2 lb of beef; ground or
1 can of refried beans
1/2 c of hot sauce
A dash of ground cumin
A dash of dried oregano
2 pcs of jalapeno (optional)
1 c of shredded cheese
Instructions:
Set potatoes aside as you make the topping. Cut crisscross and push ends of potato. Sprinkle cheese on top then serve.
Crumble meat and add garlic and onion. Microwave without cover on high setting for 2 to 3 minutes ’til beef is not pink. Discard fat and mix in beans, seasonings and flour.
Microwave without cover on high heat for a minute. Add in hot sauce then cover.
Heat in microwave on high about 3 to 5 minutes ’til chili thickens. Good for 6 persons.
>> Microwave Chili Stuffed Baked Potatoes Recipe
Original San Antone Chili Recipe
Ingredients:
1 c of suet
1 lb of pork shoulder (lean); cubed to 1/2 inch
2 lbs of beef shoulder (lean); cubed to 1/2 inch
3/4 c of flour; sifted
1/2 tsp of pepper (black)
1 tsp of salt
3 pcs of onions (large); chopped
6 pcs of garlic cloves; minced
6 c of stock (beef, or canned broth)
4 pcs of dried peppers (Ancho); rinsed, stemmed and seeded
1 pc of dried pepper (Pastilla); rinsed, stemmed and seeded
1 pc of dried pepper (Casbel); rinsed, stemmed and seeded
1 Tbsp of cumin (ground)
Instructions:
Fry the suet inside a kettle; discard the suet. Combine salt, pepper, and flour inside a paper bag then add the meat; shake well, make it coat evenly and save the left flour. Cook or sear the coated meat then add garlic and onion; stir till the onions become limp.
Add the stock and let it boil. Once boiling, reduce the heat and let it simmer gently. Place the peppers inside a saucepan, cover them with clean water; let it boil, about 5 mins. Steep for 10 mins then take out the peppers; puree them, add its liquid if necessary.
Add the pureed peppers to the cooking meat; simmer for 2 to 3 hrs or till meat becomes tender, covered. Add ground cumin and salt; stir thoroughly. Mix the saved flour with one cup of (cold) water then add onto the cooking mixture and continue to cook for 3-5 mins until thickened, stir constantly.
>> Original San Antone Chili Recipe
Chicken & Chili Soup Recipe
Ingredients:
1 tsp of margarine
1 pc of onion (medium); chopped finely
1 clove of garlic (large); minced
4.5 c of stock (chicken); fats taken out
1 stalk of celery (large); diced
3/4 c of chicken breast (boneless & skinless); cooked & cubed
1 can of chiles (green, 4 ozs); chopped, rinsed & drained
1.5 c of cauliflower flowerets; chopped
2 Tbsps of cornstarch
1 c of beans (kidney); drained
1 c of cheese (cheddar, lowfat); grated
1/4 c of water (cold)
Instructions:
On medium flame, melt the margarine in saucepan. Put in onion, garlic, celery and broth (3 Tbsps). Stir constantly ’til onion becomes tender (4-5 mins). Put in the cauliflower, chilies, chicken, beans and what remains of the broth.
Boil mixture, cover then let simmer for around 10 mins or ’til celery is crisp-tender. In bowl, mix water and cornstarch. Pour mixture to the broth and stir constantly ’til soup thickens.
Lower the flame and let soup simmer gently. In 2- 3 sets, sprinkle cheese into soup, mixing every after set. Continue stirring ’til cheese melts (2-3 mins).
This recipe makes 7 serving portions and can be stored for 1 – 2 days in the refrigerator.
>> Chicken & Chili Soup Recipe
Algerian Chili (Loubia B’dersa) Recipe
Ingredients:
2 cups of beans (navy, small); soaked overnight then drained
1/4 cup of olive oil
1 piece of onion (large); diced finely
3 pieces of dried chilies (red, small); seeded
15 pieces of garlic cloves; chopped finely
1 Tablespoon of paprika (sweet)
1/4 teaspoon of pepper (black, freshly ground)
4 teaspoons of cumin (ground)
6 ounces of tomato paste (canned)
2 pieces of tomatoes; chopped coarsely
7 cups of water (or vegetable broth)
2 pieces of bay leaves
1/8 teaspoons of cayenne pepper (or to taste)
10 sprigs of parsley (fresh, flat-leaf); tied together with cotton string
20 sprigs of parsley (fresh, flat-leaf); chopped finely
2-1/2 teaspoons of salt
10 sprigs of cilantro (fresh); chopped
Vinegar (cider or red wine)
Instructions:
Heat oil on a (soup) pot above medium-high heat. Cook onion, while stirring frequently till tender or about 6-8 mins. Add chilies, paprika, garlic, cumin and pepper; cook, while stirring constantly, for 2-3 mins. Add tomato paste; cook for a minute or two till it thickens.
Add (1 cup) water and tomatoes; stir then let it boil then add tied sprigs of parsley, cayenne pepper, beans, (6 cups) water, and bay leaves. Change heat into medium-low and cover; continue cooking till beans are tender, about an hour or two.
Discard bay leaves, tied sprigs, and chilies. Season salt then add cilantro and finely chopped parsley. Serve while hot and if preferred, serve along with (cider or red wine) vinegar placed on side.
>> Algerian Chili (Loubia B’dersa) Recipe
Chili Soup Recipe
Ingredients:
2 pounds of hamburg
2 cans of kidney-beans
1 Tbs of butter
1 c of cream
2 qts of water
1 onion
Chili seasoning
1 qt of strained tomatoes
Salt
Pepper
Instructions:
Have the onions and meat fried ’til meat cooked. Blend in remaining ingredients then season w/ pepper & salt. Simmer for several hours.
>> Chili Soup Recipe
Beef Chili Recipe
Ingredients:
4 Tbsps of bacon drippings (or butter)
2 c of beef (ground)
1/2 c of diced onion
10-1/2 oz of condensed tomato soup (canned)
1 c of water
2-1/2 oz of red beans (kidney, canned)
1-3 Tbsps of chili powder
1 tsp of salt
1 tsp of vinegar
1/8 tsp of pepper (black)
Instructions:
Heat a skillet above moderate heat; melt the bacon drippings and brown the beef. Add the onions; cook for 5 mins while stirring from time to time.
Reduce the heat; add tomato soup, water, kidney beans, chili powder, salt, black pepper, and vinegar; stir thoroughly.
Cover and let simmer for 45 mins while stirring from time to time. Serve hot with (crisp) crackers.
>> Beef Chili Recipe
Chili Recipe 1
Ingredients:
Salt
Garlic
Pepper
2 Tbsps of Worcestershire sauce
2 c of water
1 pc of onion (large); minced
1 lb of grounded beef
2 Tbsps of flour
1 pc of celerey; diced
2 cans of sauce (tomato, 8 ozs)
2 Tbsps of hot powder
Instructions:
Sear beef. Add the celery and onion. Mix in water, Worcestershire and tomato sauces, hot chili powder, pepper, garlic and salt.
Mix well. Cook for half and hour over moderate heat. In a small bowl, mix together the flour and water. Pour onto the chili mixture to thicken.
Stir constantly until sauce is thick and the beef is cooked through. Makes one serving.
>> Chili Recipe 1
Peanut Shrimp Chili Recipe
Ingredients:
1 pc of onion (large); chopped finely
2 Tbsps of peanut oil
1/2 tsp of oregano (dried)
1/2 tsp of ginger (ground)
2 lbs of shrimp (cleaned)
1/4 c of water (at room temperature)
1 c of cooked beans (kidney, white)
1/4 c of peanut butter
3 pcs of garlic cloves; minced
1 tsp of cumin (ground)
1 tsp of dill (dried)
2 Tbsps of chili powder
1 c of juice (clam)
2 tsps of tomato paste
Salt & Pepper (to taste)
Instructions:
Cook the onion with oil till it becomes translucent and soft; add garlic then cook for 1 min, stirring constantly to avoid burning. Add dill, cumin, oregano, chili, and ginger; stirring constantly, cook for 2 mins. Add shrimp then immediately add juice, paste, and water; stir thoroughly.
Add beans and season pepper and salt if necessary. Increase heat to let it boil. Once boiling, turn off heat; add peanut butter; whisk thoroughly.
Adjust the season if necessary. Serve above warm rice.
>> Peanut Shrimp Chili Recipe
Chili Pickled Cabbage – Kim Chee Recipe
Ingredients:
2 lbs of cabbage (Chinese); chopped
1 Tbsp of salt
2 Tbsps of onion (green); chopped
2 tsps of garlic; crushed
1 Tbsp of powdered chili
2 tsps of ginger (fresh); chopped finely
1/2 c of soy sauce (light)
1/2 c of vinegar (white)
2 tsps of sugar (or more to taste)
Sesame oil
Instructions:
Place the chopped cabbages on a (glass) dish then sprinkle salt; let it rest for 3-4 hours till they wilt or . Press or mash them with your fingers till the cabbages are softer. Drain the liquid then squeeze them. Add onion, garlic, chili, ginger, soy sauce, vinegar, and sugar; mix thoroughly.
Transfer onto a clean jar and seal tight. Let it sit for twenty-four hrs before eating or using. Store inside refrigerator for one week maximum. Serve with (sesame) oil.
>> Chili Pickled Cabbage – Kim Chee Recipe