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
North Of The Border Chili With Beans Recipe
Ingredients:
1 can of tomato paste (small)
45 oz of tomato sauce (canned)
1 can of stewed tomatoes (large)
1 pc of pepper (green); diced
1 pc of onion; diced
3 pcs of peppers (jalapeno); diced
2 c of beef (ground or steak; sliced)
2 tsps of powdered chili (or cayenne pepper)
1 can of beans (kidney)
Instructions:
Brown the beef together with onion and peppers; drain excess fat. Add tomato paste, tomato sauce, stewed tomatoes, powdered chili, and jalapeno peppers; stir thoroughly. Add kidney beans and let it boil.
Once boiling, reduce the heat (very low); cook, uncovered, for one hour and continue to cook, covered for another hour.
>> North Of The Border Chili With Beans Recipe
Laredo Beef With Chili Dumplings Recipe
Ingredients:
2 lb of beef chuck (lean, boneless)
16 ozs of beans (kidney-shaped, red, canned)
1 can of corn (whole kernel, 12-16 ozs)
2 Tbsp of oil
1/4 c of flour
1 tsp of chili powder
1/2 tsp of cumin
2 tsp of salt
1/4 tsp of pepper
1 pc of bouillon cube (beef)
1 pc of onion (large); chopped
For Chili Dumplings
2 c of biscuit mix
3/4 c of milk
1 tsp of chili powder
1 Tbsp of butter
Instructions:
Cut all the beef fat and slice the meat into cubes, 1″ in size. Put meat in bag (paper) along with pepper, cumin, powdered chili, salt and flour and shake it well, coating the meat. Heat oil and drop in the bouillon cubes, then add the onion then fry lightly ’til soft.
Separate liquids with beans and corn then add some water as necessary in producing three cups. Mix into bouillon cube and beefy mixture then cover; Let boil. Afterward, lower the flame and cook for two hours more or ’til the beef becomes tender.
Add in the beans and corn then again boil. Meanwhile, create chili dumplings. Melt 1 Tbsp of butter in pan along with the powdered chili ’til it bubbles. Blend butter-chili mix and milk in bowl.
Scoop mixture onto the stew (boiling), using a tablespoon to create 12 pieces of mounds. Then cook for 10 mins., uncovered; then cook for another 10 mins. or ’til the dumplings become light fluffy. Serves 8.
>> Laredo Beef With Chili Dumplings Recipe
Bean-And-Corn Chili Over Puffed Tortilla (Lf) Recipe
Ingredients:
4 pieces of soft flour-tortillas
2 centiliters of garlic; chopped finely
14 ounces of tomato plum (Italian-style); drained
1/8 teaspoon of freshly ground pepper (black)
15 & 1/4 ounces of beans (kidney); set aside 1/4 c of liquid
1/2 teaspoon of Jalapenos
3 ounces of low-fat cheese (Monterey-Jack); grated
1 cup of chopped onion
1/2 teaspoon of oil (vegetable)
3/4 teaspoon of cumin (ground)
1/8 teaspoon of flaked red pepper
1 cup of frozen whole kernel corn; thawed
Instructions:
Line your bake sheet w/ foil then arrange the tortilla pieces on top. Bake at four hundred fifty degrees Fahrenheit for 4-5 mins ’til light-gold in color and puffed.
Saute garlic and onion in vegetable oil in 12″ stick-free skillet placed over mid-heat for 3-4 mins. Add cumin, peppers, tomatoes, beans, half of green-chilies & reserved bean liquid. Stirring very often while letting it simmer slowly for five minutes.
Blend in corn then cook for another 60 seconds. Put tortilla pieces on plates then mound w/ 3/4 cup of your chili on top. Dust w/ 1/4 part of cheese. Top w/ remaining chili then serve.
>> Bean-And-Corn Chili Over Puffed Tortilla (Lf) Recipe
Mexican Chicken Chili Recipe
Ingredients:
1 lb of chicken breasts; boned, skinned and sliced into 1″ cube each
2 Tbsps of oil (corn)
4 pcs of onions (medium); chopped coarsely
2 pcs of peppers (green & large); chopped coarsely
3 cloves of garlic (large); minced finely
1 tsp of cumin
Pepper
1 tsp of oregano
Salt
1/2 tsp of thyme
1/2 lb of round (ground)
2 pcs of bay leaves
1 pc of avocado (small); sliced into 1/4″ dice
3 Tbsps of chili (powdered)
3 cans of tomatoes (1 lb); undrained
1 c of yogurt (plain lowfat)
1/3 c of cilantro or Italian parsley (minced fresh)
Instructions:
Wrap and freeze chicken ’til firm (not solid). Coarsely grind using food processing machine. Heat the oil using (Dutch) oven with moderately-high flame.
Add garlic, peppers and onions then cook for 15 minutes ’til golden-brown while stirring often. Add thyme, coriander, oregano and cumin then stir for two minutes. Drop bay leaves, chicken and round meat.
Cook about five minutes until meats lose pink color and break easily. Pour the powdered chili and lower heat into moderate flame, cooking for five minutes while stirring often.
Drop tomatoes then break large portions using spoon. Add tomato (paste), pepper and salt. Lower flame then simmer for 45 minutes, while covered, stirring from time to time.
Lower flame and simmer 1.5 hours while stirring often when nearly cooked. Add water as needed. Adjust the seasoning,then sprinkle lemon juice into avocado dices.
Pour chili in bowls and scoop 2 Tbsps yogurt. Top dish with avocado as well as cilantro.
>> Mexican Chicken Chili Recipe
Chasing Chili Recipe
Ingredients:
1 lb of pork (lean & ground)
2.5 lb of chuck (ground)
1.5 lb of onions; coarsely chopped
1 lb of peppers (green), chopped coarsely
5 c of tomatoes; coarsely chopped
1/2 lb of beans (pinto)
1.5 Tbsp of oil
1/2 c of parsley; chopped coarsely
1/2 c of butter
2 Tbsps of salt
1/3 c of chili (powder)
1.5 tsp of pepper
1.5 tsp of cumin seeds
2 cloves of garlic
1.5 tsp of monosodium glutamate (msg)
Water
Instructions:
Immerse beans into water then cover the whole night. Let it drain and immerse in new set of water, cold this time, and allow to simmer for an hour ’til tender. Drop tomatoes then simmer for another 5 minutes.
Saute the peppers with oil ’til tender then drop the onions. Cook ’til tender, stirring often. Add parsley and garlic.
Using another frying pan, allow butter to melt then brown the pork and chunk into it for 15 minutes ’til crumbly then add this into the onions as well as garlic, then add powdered chili. Allow to cook for 10 more minutes then add this mixture into the beans.
Then season dish with msg, cumin seeds, pepper and salt. Allow to simmer for another hour while covered then for 30 more minutes without cover this time. Skim the fat that are on the top.
This recipe serves around 10 portions.
>> Chasing Chili Recipe
Diet Chili Recipe
Ingredients:
1 Tbsp of oil (vegetable)
2 pcs of onions; chopped finely
2 lbs of beef; ground coarsely
2 Tbsps of chile (red, hot); ground
3 Tbsps of chile (red, mild); ground
1 clove of garlic
1 tsp of oregano (pref. Mexican); dried
1.5 tsps of cumin
1/2 tsp of salt
5 pcs of tomatoes; chopped coarsely
12 ozs of chiles (green, whole)
Instructions:
Put oil into heavy medium saucepan on medium fire. Stir in onions ’til translucent. In bowl, mix beef with salt, cumin, oregano, garlic and chile (ground).
Combine meat and onions then cook, breaking any meat lumps using fork. Stir from time to time ’til beef is browned evenly (15 mins).
Mix in chiles (green) and tomatoes, liquid included, to beef. Bring mixture to boiling then turn down flame, simmering while uncovered within an hour. Mix and stir from time to time, adding some water when needed.
Season to taste as desired. Let it be cooled before putting in the refrigerator.
When the fat appears and solidifies, remove then reheat the chili. Makes 8 servings.
>> Diet Chili Recipe
Low-Fat Chili Recipe
Ingredients:
1/2 pound of buffalo (lean); ground or sirloin
2 tsps of chili (powder)
1 c of onions; chopped
1/2 c of diced green bell peppers (optional)
8 ozs of tomato sauce (low salt)
14.5 ozs of canned beef broth (low sodium)
6 ozs of tomato paste (low salt)
1/2 tsp of cumin
Brown sugar (to taste)
2 cans of kidney beans (dark red, 15 ozs per can); undrained
Instructions:
Saute onion, beef and the green bell peppers on medium-heat ’til meat is cooked through. Strain cooked beef with warm water ’til meat loses oil. Add in chili, tomato sauce, tomato paste, beef broth, cumin, brown sugar and chili powder.
Lower heat then let it simmer. Season chili with salt. Yields one helping.
>> Low-Fat Chili Recipe
Low-Fat Healthy Chili In Crockpot Recipe
Ingredients:
1 pound of trimmed beef (stew meat)
6 ozs of tomato paste
2 pcs of bell peppers; chopped
1 c of onions (medium); chopped
1 Tbsp of chili powder
2 cl of garlic; chopped finely
1 tsp of cumin; ground
1/2 tsp of oregano (dried); pounded
Instructions:
Remove fat off meat and cut to 1/2-inch cubes. Transfer meat into a crockpot then add in the paste to coat the meat completely. Add in the tomato sauce, bell peppers, onions, chili powder, garlic, cumin and oregano. Mix well.
Don’t add additional water or any liquid. Cook chili for twelve hours over low-heat with cover.
Skim out the excess fat found on surface of chili then discard. Good for 4 persons.
>> Low-Fat Healthy Chili In Crockpot Recipe