Chili Kidney Bean Bread Lisa Crawley/Teaspoon Recipe
Ingredients:
4 tsps of yeast (dry, active)
2 Tbsps of oil
1 1/4 c of water
1 c of beans (kidney); mashed
1 1/2 tsp of sea salt
2 tsps of sugar (dates)
1 Tbsp of chili hot powder
1 1/2 tsp of garnished herbs (bouquet garni)
1/3 c of flour (popcorn)
3 c of flour (whole wheat)
Instructions:
Put all ingredients in your bread making machine. Follow instructions as per manufacturer’s handbook. Choose the cycle for wheat (whole). Makes one breadloaf.
>> Chili Kidney Bean Bread Recipe
Chayote & Corn Stuffed Chilies With Red Sau Recipe
Ingredients:
10 pcs of chilies (green, large and long, fresh)
For the Filling:
1 Tbsp of oil (vegetable)
2 cloves of garlic; minced finely
1/2 pc of onion; diced finely
1 pc of squash (Chayote, large); seeded and diced finely
1 c of corn kernels
1/2 tsp of salt
2 Tbsps of lemon juice
1/2 tsp of pepper (chili red and ground)
1/2 c of bread crumbs (coarse)
1 Tbsp of nutritional yeast (not necessary)
Black pepper (to taste)
For the Batter:
1 c of cornmeal
1 tsp of baking powder
2/3 c of flour (all-purpose)
1 & 1/4 c of water
3/4 tsp of salt
Vegetable oil (for frying)
For the Red Sauce:
1 c of tomato sauce
2 cloves of garlic
1/2 of an onion
1.5 c of water
1 Tbsp of pepper (red chili and ground)
1/2 tsp of salt (to taste)
1/4 tsp of cinnamon
1/4 tsp of cumin (ground)
Instructions:
Have the chilies roasted based on personal preference. Take off peels to leave the stems attaching chili. Cut slit in single part of pepper to remove the seeds, scraping slowly then rinsing seeds away with connecting membranes. Allow to dry by patting a towel on it.
Create filling by heating oil over moderately high flame. Add Chayote, onion as well as garlic then cook, while stirring often, ’til onion becomes translucent as well as when the mixture starts browning.
Take pan off flame and drop juice of lemon, pepper (black), salt, chili and corn while stirring ’til well-combined. Add gradually yeast and breadcrumbs.
Using flat counter, open a pepper then spread approximately 3 Tbsps of filling into center. Slowly close the pepper by rolling the sides around filling. Firmly press the pepper to create shape. Repeat with other chilies.
Create the batter by stirring together salt, baking powder, flour and cornmeal. Slowly combine with water, forming batter with neither soggy nor hard consistency. Pour oil about 1.5″ on skillet (large) on moderate flame.
Roll per filled chili lightly into flour then into batter to coat. Hold stem while dragging the chili into batter then pour a mixture on the stem area when necessary.
Then fry the chilies ’til browned lightly and turn once, frying 3-4 minutes each side. Lift pepper off from oil then drain using paper towels.
Create the sauce by processing onion, tomato sauce and garlic into puree. Pour mixture into saucepan then add cumin, cinnamon, salt, ground pepper as well as water then cook on moderate flame for half an hour while stirring often.
Serve this dish by spooning sauce into a serving plate and pouring it decoratively. Arrange chili on plate, drizzling more sauce on top then garnishing with avocado slices or leaves of cilantro. This recipe creates about ten chilies.
>> Chayote & Corn Stuffed Chilies With Red Sau Recipe
Chili Verde Recipe
Ingredients:
4 pork-steak slices
5 Tbsps of flour
1/4 tsp of garlic
1/2 tsp of oregano
2 cans of whole green-chilies (7 ounces each); chopped
1 onion; chopped
4 c of water
1/2 tsp of pepper (red)
2/3 tsps of cumin (ground)
Instructions:
Remove steak fats. Slice steak evenly into bite-size cuts; fry ’til well-done.
Remove the meat then cook onions ’til tender. Have the onions removed from pan.
Combine steak drippings, water & flour to create a gravy. Put meat back into pan together w/ the onions & gravy. Blend in rest of ingredients then allow to simmer. Add 2 to 3 hot chilies (Fresno) as you please.
>> Chili Verde Recipe
Spit Roasted Chili Barbequed Ribs Recipe
Ingredients:
4 Tbsps of butter
1 pc of onion; chopped finely
2 pcs of garlic cloves; chopped finely
4 c of plum tomatoes (canned); pureed
2 tsps of chili powder
1 c of dry wine (red)
2 Tbsps of cornstarch
1/2 c of soy sauce
1 Tbsp of sugar (granulated)
Salt
1/2 c of stock (chicken)
5 lbs of spareribs (trimmed)
Instructions:
Melt the butter on a saucepan above moderate heat; cook the onion till softened. Add the garlic; cook for one min. Add tomatoes, chili powder, wine, cornstarch, soy sauce, sugar, salt, and stock; let it boil.
Once boiling, let it simmer. Take out from the heat; set on the side.Thread the ribs then secure using the prongs; Cover 2/3 of the way. Roast it for half an hour; basting every 10 mins till juices are clear.
To plate, place the ribs onto a platter and spoon sauce around the meat.
>> Spit Roasted Chili Barbequed Ribs Recipe
Chili Primero Recipe
Ingredients:
1 lb of bacon (smoked); cut to 3/8-inch pieces
4 lbs of steak (round); cut to 1/4-inch cubes
56 oz tomatoes (canned)
15 oz of tomato sauce (canned)
6 oz of tomato paste (canned)
7 oz of chilies (green, canned); diced
2 Tbsps of peppers (jalapenos); diced
4 oz of pickled cactus (canned); drained, diced
2 c of onions; chopped
2 c of bell pepper (green); chopped
1 c of parsley (fresh); minced
2 tsps of coriander (ground)
3 pcs of garlic cloves; minced
1 tsp of pepper (cayenne)
8 tsps of cumin (ground)
1/4 tsp of oregano (dried)
2 tsps of salt
1/4 tsp of paprika
1 tsp of black pepper (freshly ground)
1 Tbsp of juice (freshly squeezed lemon)
2 Tbsps of chili powder (mild)
1/2 tsp of chili powder (medium-hot)
1/2 c of flour (Masa Harina, corn)
For the Garnish:
Sour cream
Cheese (Cheddar); shredded
Cheese (Monterey Jack); shredded
Instructions:
Brown the bacon inside a skillet; drain then set on the side, save its oil. Brown the steak (use same skillet). Place bacon and browned steak inside a stockpot. Add tomatoes together with its liquid, paste, tomato sauce, jalapenos, pickled cactus, and green canned chilies; heat until simmering.
Saute the onions and green bell peppers (use same skillet) in half of the saved bacon oil till they become tender; add onto the stockpot. Add parsley, garlic, coriander, cumin, oregano, cayenne, paprika, pepper, salt, (chili) powders, and (lemon) juice; stir thoroughly.
Cook above gentle heat, at about an hour while stirring frequently to avoid sticking. Sift over corn flour; stir thoroughly.
Let it simmer for four hours, covered. Serve hot with cheeses and sour cream.
>> Chili Primero Recipe
Wheat And Meat Chili Recipe
Ingredients:
1 c of wheat kernels (whole)
1/4 c of lard
2 pcs of onions
1-1/2 lbs of beef; ground beef
2 Tbsps of hot chile (red, ground)
2 Tbsps of mild chile (red, ground)
3 pcs of garlic cloves (large)
1/2 tsp of oregano (dried, Mexican)
2 tsps of cumin (ground)
1 tsp of salt
1/2 tsp of chile (Caribe)
1 c of chiles (green); diced
1 c of tomato paste
4 c of juice (tomato)
Instructions:
Cover wheat with water; soak for an hour. Pour on a saucepan then boil them. Add water when necessary.
Melt lard inside a pot above moderately-high heat. Add onions; cook till translucent. Combine beef, ground chiles, oregano, garlic, and cumin; add onto the sauteed onions then add salt. Cook then stir constantly, to crumble the meat, till browned.
Add Caribe, paste, (green) chiles, and (tomato) juice; stir thoroughly. Drain cooked wheat, but save its liquid, then add kernels; let it boil. Once boiling, reduce heat then let it simmer for one hour, uncovered.
Add its saved liquid to keep it soaked and to avoid burning. Adjust the seasonings.
>> Wheat And Meat Chili Recipe
Chili Poblano Pie Recipe
Ingredients:
12 pcs of fresh chilies (poblano, large)
1/2 lb of cheese (Monterey Jack); cubed
Cheese (chihuahua); cut to cubes
1/4 pc of small onion (yellow); coarsely chopped
1 pc of garlic clove (large); halved
3/4 tsp of salt
6 pcs of eggs (large)
For the Crema Fresca:
1-1/2 c of whipping cream
3 Tbsps of sour cream
Instructions:
Combine whipping cream with sour cream; mix thoroughly. Cover then let it sit, at about 8 hrs or for overnight till thickened. Refrigerate till ready for using.
Char pepper till blackened; wrap in Ziploc bag then let it rest for ten mins, letting it seam. Take out the peppers; peel then core them. Remove the seeds and rinse then pat them dry with paper towel.
Preheat the oven 350 degrees F. Grease a 9-inch pie dish. Arrange chilies around the pan sides, with their skin facing down and pointing towards center. Cover chilies on the base too.
Place cheeses and onion inside a food processor. Pulse for half a minute; add salt and eggs then process till smooth. Mix together with Crema Fresca and pour above the arranged chilies.
Cover aluminum foil on its edges to avoid burning. Bake for 45-50 mins or till golden. Let it cool, about 5 mins before slicing. Serve at once.
>> Chili Poblano Pie Recipe
Black Bean Chili With Toasted Spice Seasoning Recipe
Ingredients:
3 c of black beans (dried); soaked
2 pcs of jalapeno; minced
8 c of water
1.5 Tbsps of ginger; grated
1 pc of bay leaf
1 c of cilantro; chopped
1 tsp of cumin seeds
1/2 Tbsp of oregano
2 Tbsps of chili (powder)
1/2 c of tomatoes (sun dried)
4 c of plum tomatoes; peeled & chopped
1/3 c of bulgur wheat (uncooked)
1/2 c of boiling water
1/2 Tbsp of mustard seeds
1/2 tsp of fennel seeds
Salt & pepper
Instructions:
Strain beans then transfer into a large-sized pot with water. Allow to boil and add in half of cilantro, bay leaf, ginger and peppers. Allow to simmer with cover for about 1.5-2 hours.
Turn off heat and remove bay leaf. Toast the cumin on pot. Add in chili, tomatoes and oregano when cumin changes color.
Mix well and allow to boil. Lower heat and allow to simmer about half an hour. Combine wheat with hot water into a separate bowl.
Set it aside for ten minutes with cover. After cooking beans, puree a cup of beans with the cooked liquid. Blend together and stir tomato and bulgur mixture into beans.
Season to taste and allow to simmer about ten minutes. Inside pot, pop the mustard. Add in fennel and cook with cover ’til popping sound stops.
Sprinkle over the chili and add the remainder of the cilantro. Good for 8 persons.
>> Black Bean Chili With Toasted Spice Seasoning Recipe
Bachelor Chili Recipe
Ingredients:
2 onions (medium); chopped
3 lbs of Venison (boneless)
1 Beef chuck roast
2 garlic cloves; minced
4 cans of undrained tomatoes (diced, 4 & 1/2 ounces each)
12 ozs of tomato paste
1/2 tsp of cumin (ground)
1/4 tsp of pepper
1 Tbsp of oil
1 green pepper (medium); chopped
1/4 tsp of redpepper flakes; crushed
1 Tbsp of sugar
1 c of water
1/2 tsp of dry oregano
Instructions:
Create 1/4-inch slices of your meat. In four-quart Dutch-oven, brown your meat w/ oil. Have it removed using a slotted-spoon then set it aside.
Saute onions, peppers and garlic ’til tender. Put meat back into pan then add in rest of the ingredients. Let it boil, then you reduce the heat then cover & simmer it for three hours ’til meat turns tender.
>> Bachelor Chili Recipe
Pam’s Heaven N’ Hell Chili Recipe
Ingredients:
1 lb of hot sausage (turkey); cut to bite-size pieces
1 can of beans (pinto, undrained)
1 pc of onion (medium); chopped
3 pcs of garlic clove; chopped finely
1 pc of pepper (green, medium); chopped
1 pkg of chili seasoning mix (Mickey Gilley’s)
2 Tbsps of hot sauce (chili)
2 Tbsps of catalina (local)
1 Tbsps of cinnamon (ground)
1 Tbsp of sugar (refined)
2 Tbsps of wine (red)
2 Tbsps of cornstarch (mixed with 2 teaspoons of water)
Instructions:
Saute the sausage, garlic, onion, and pepper inside a pot till the onions become translucent. Add seasoning mix, hot sauce, catalina, cinnamon, and sugar. Let it boil then simmer for 30 mins.
Add wine then enough amount of the mixed cornstarch. Let it simmer for a while. Serve at once.
>> Pam’s Heaven N’ Hell Chili Recipe
Chicken Chili Bean Salad Recipe
Ingredients:
1 lb of beans (kidney-shaped, canned or cooked)
Bunch of scallions (trimmed); thinly sliced
2 Tbsps of mayonnaise
1 lb of chicken breast (skinless & boneless)
2 Tbsps of powder (chili)
1 Tbsp of cumin (ground)
2 Tbsps of sauce (hot pepper)
1 pc of pepper (red); roasted & diced
2 Tbsps of parsley (flat-leaf); chopped
1/3 c of buttermilk
Salt and pepper to taste
Instructions:
Toss together the scallion, beans, pepper as well as chicken. In a small bowl, stir together the mayonnaise, hot sauce, buttermilk, cumin and chili.
Sprinkle with pepper as well as salt for taste. Mix into bean mixture with parsley. Toss then serve. Makes 4 serving portions.
>> Chicken Chili Bean Salad Recipe
Chili Relleno Casserole Recipe 2
Ingredients:
1/2 c of chili peppers (green)
2 oz of shredded cheese (Cheddar)
2 pcs of eggs (separated)
Instructions:
Preheat the oven at 350 degrees F. Spray a baking dish with the (cooking) spray. Drain the chilies and arrange them evenly. Sprinkle the cheese.
Combine the beaten yolks and whites; beat them well and spread. Bake till browned.
>> Chili Relleno Casserole Recipe 2