Chili Bows Recipe
Ingredients:
1/4 kl of uncooked bows
2 Tbsps of grated cheese (Parmesan)
1/2 tsp of powdered chili
1/4 tsp of garlic powder (McCormick)
1/4 tsp of salt
Instructions:
Cook the pasta till ‘al dente’ and drain. Heat the oil (for deep fry) and fry the bow for a minute till crispy and golden. Drain excess oil on a paper towel.
Combine fried bows, cheese, chili, garlic powder, and salt; toss them well. Serve.
>> Chili Bows Recipe
Chili Casserole Recipe
Ingredients:
32 oz of chili makin’s (S&W)
1-1/8 c of cheese; grated
3/4 c of baked chips (corn)
Instructions:
Layer chili, chips, and cheese on a casserole dish; repeat again for another layer. Bake inside the oven, 350-370 degrees F, till warm and cheese melts. Serve at once. Add chips when preferred.
>> Chili Casserole Recipe
Pasilla Chili Aioli Recipe
Ingredients:
1 pc of dried chili (Pasilla, large); stemmed, seeded and cut to 1/2 inch pieces
4 oz of pimientos (canned); drained, dried, sliced
1 Tbsp of olive oil
1 pc of garlic clove; chopped
3 Tbsp of dry wine (white)
1 tsp of juice (lemon)
1/4 c of broth (chicken)
1/4 c of mayonnaise
Salt
Pepper
Instructions:
Combine oil, garlic, chili, and pimientos on a pan above moderate heat; stir and saute for two mins. Add juice and wine then increase the heat till liquid has reduced, about one min. Add broth; let it boil for two mins, uncovered.
Let it cool. Pour inside the processor or blender with the mayonnaise; process till smooth. Season pepper and salt.
>> Pasilla Chili Aioli Recipe
Buffalo Chili Onions Recipe
Ingredients:
1/2 c olive oil (extra virgin)
1/2 c pepper sauce (cayenne)
1/2 c butter (or margarine); melted
1 Tbps powdered chili
1/4 c chili sauce
4 large-sized onions (sweet); chopped to half inch thickness
Instructions:
Combine all ingredients (except the onions) in a medium-sized mixing bowl and whisk until well blended. Baste mixture on sliced onions.
Grill onions over glowing coal for ten minutes. Turn and brush the onions frequently using the mixture and serve while hot.
>> Buffalo Chili Onions 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
Lazy Chili Rellenos Recipe
Ingredients:
29 ozs of chiles (whole green)
1 lb of cheese (sharp Cheddar); sliced into strips
1.5 c of milk
12 pcs of eggs; well-beaten
1/2 tsp of salt
Instructions:
Seed chiles and fill strips of cheese into each. Arrange filled chiles on baking sheet. Pour a well-combined mixture of salt, eggs as well as milk over chiles.
Put chiles into oven and bake, 350 deg Fahrenheit for 50-60 minutes. Recipe creates eight serving portions.
>> Lazy Chili Rellenos Recipe
Mango Chili Sauce Recipe
Ingredients:
1 pc of green mango (medium)
1 Tbsp of chopped garlic
2 Tbsps of soy sauce
5 pcs of green chilies (fresh)
1 tsp of sugar (optional)
1 tsp of chopped cilantro (leaves)
2 Tbsps of peanuts; pounded
Instructions:
Remove peel off mangoes and shred using a food blender or grater. Combine garlic, chilies and a bit of water til coarse paste-like consistency is produced. Blend in mangoes and mix gently.
Add in soy sauce, sugar and cilantro. Transfer into serving bowl and sprinkle crumbled peanuts on top of sauce.
Great dip with raw carrots, beans, mushrooms and cucumbers. Makes a two cups of sauce.
>> Mango Chili Sauce Recipe
Brandy Chili Sauce Recipe
Ingredients:
1 c chili sauce (Hienz)
2 onions (green and chopped)
2 Tbsps distilled wine (brandy)
Instructions:
Mix well the chili sauce, onions and brandy. Put in small saucers beside fondue. This is good for some beef recipes and can be quickly prepared.
>> Brandy Chili Sauce Recipe
Chili Hazelnuts Recipe
Ingredients:
Dash of salt
3/4 tsp of hot powder
3/16 c of butter (or margarine)
2 c of hazelnuts (Oregon)
Instructions:
Heat butter using a skillet. When it has melted, add the hot powder, hazelnuts and salt. Decant onto a baking dish and bake for twenty minutes at 275 degrees F..
>> Chili Hazelnuts Recipe
Longhorn Quick Chili Dip Recipe
Ingredients:
1 cup cottage cheese
A can of (15 oz) chili with beans;
1 tablespoon hot sauce
1 tablespoon juice (lemon)
1 1/2 teaspoon cumin; ground
3/4 cup cheddar; sharp, shredded
Instructions:
Process cheese into blender to produce cream; add chili; mix well. Move the mixture into bowl then add cheese. Reserve some for garnish. Put cover then refrigerate.
>> Longhorn Quick Chili Dip Recipe
Chili Mayonnaise Recipe
Ingredients:
Salt
Pepper
Vinegar (white wine)
1 small clove of garlic; minced
1/2 tsp of hot powder (chili); toasted
2 Tbsps of red pepper
2 Tbsps of celery; diced
2 Tbsps of scallion; minced
1 Tbsp of mustard (Dijon)
1 cup of mayonnaise
Instructions:
Mix together pepper, celery, scallions, garlic, chili powder, mustard and mayonnaise. Season with salt and pepper. Include small amounts of white wine vinegar to thin out the mixture if needed. Makes one cup.
>> Chili Mayonnaise Recipe
Chili Popcorn Recipe
Ingredients:
6 c of popped popcorn
1 Tbsp of melted margarine
1/8 tsp of salt
1/8 tsp of garlic powder
1/8 tsp of paprika
1/2 tsp of chili powder
Instructions:
Combine margarine, salt, garlic powder, paprika, and chili powder; mix thoroughly. Drizzle above warm popped popcorn.
>> Chili Popcorn Recipe
Chili Pheasant Recipe
Ingredients:
8 pcs of pheasant breasts; deboned
10-1/2 oz of chilies (green, canned); chopped
8 oz of cheese (Monterey Jack); cut to 8 strips
1/4 c of breadcrumbs
1/4 c of cheese (Parmesan)
1 Tbsp of chili powder
1/2 tsp of salt
1/4 tsp of cumin (ground)
10 Tbsps of butter; melted
15 oz of tomato sauce (canned)
1/2 tsp of cumin (ground)
1/3 c of onion; sliced
Hot sauce (pepper, to taste)
Instructions:
Flatten the meat using a (meat) mallet. Place a tablespoon of chilies on top and (one strip) Monterey cheese. Roll, enclosing its filling then secure with toothpick. Do the same for all.
Combine breadcrumbs, chili, Parmesan, pepper, salt, and a teaspoon of ground cumin; mix thoroughly. Dip rolled meats in melted butter; coat them with the mixture of breadcrumbs. Place on an ovenproof dish then refrigerate for four hours (or more).
Drizzle over the rest of the butter onto the rolls. Bake inside the oven at 400 degrees F for 20-30 mins or until they become brown. Serve with the sauce.
To make the sauce, combine tomato sauce, cumin, onion, and hot sauce inside a medium saucepan until heated thoroughly. Spoon hot mixture over the rolls. Serve while hot.
>> Chili Pheasant Recipe
Chili & Tomato Dip (Nam Prik Num) Recipe
Ingredients:
2 pcs of chilies (large banana, yellow wax or New Mexican)
3 pcs of shallots (large); peeled & halved
5 pcs of garlic cloves; skinned
2 pcs of tomatoes (medium-sized & ripe)
1 Tbsp of cilantro (freshly chopped)
1 Tbsp of lime juice (fresh)
2 Tbsps of sauce
Instructions:
Heat skillet on high flame then add chilies to roast (dry fry) about four minutes while pressing them with wooden ladle then turning from time to time. Drop garlic and shallots then continue dry-frying, turning from time to time, for five minutes ’til skins of chili become black. Pour mixture in bowl then allow to cool.
Put tomatoes into skillet then roast about five minutes while turning from time to time ’til skins become black. Allow to be cooled.
Remove the stems of chilies then cut lengthwise into half but not removing skins. Remove the seeds when you opt for reduced spiciness.
Put garlic, shallots, tomatoes as well as chilies into food processing machine and process ’til mixture achieves a texture like salsa but not pureed. You mat also finely chop mixture using knife. Pour mixture into bowl then add cilantro, lime and sauce.
Consume as dip or condiment within three days. Refrigerate when not in use.
>> Chili & Tomato Dip (Nam Prik Num) Recipe
Chili Boats Recipe
Ingredients:
4 pieces of baked potatoes (hot)
15 oz of chili (Hormel, no beans)
4 pcs of cheese slices (1 oz each, Cheddar)
Sour cream (if desired)
Instructions:
Split the potatoes into half. Place chili on top then add sliced cheese. Place inside the oven or broiler, broil for 2-3 mins till cheese has bubbled and melted.
Dot (sour) cream on top. Serve at once.
>> Chili Boats Recipe
Chili Recipe 4
Ingredients:
1 lb of round (ground)
1/4 c of catsup
3/4 c of water
1/2 tsp of chili powder
1 pc of onion (small); chopped
salt & pepper (to taste)
Instructions:
Combine all the ingredients thoroughly. Lay it on slowcooker or crockpot.
Let it cook about 4 hrs, often stirred ’til it is done. This can be used as hamburger or hotdog condiment.
>> Chili Recipe 4
Chili Macaroni Recipe
Ingredients:
1 cup of cheese (cheddar); shredded
1 cup of beans (green); cut
1 cup of macaroni (elbow) OR
1 cup of wagon-wheel (packaged); dried
1/2 tsp of garlic flavored salt
2 tsps of hot powder (chili)
1 can chili peppers (green, 4 ozs); diced
1 1/4 cup of juice (tomato)
1 can tomatoes (14 ozs); diced
1 pc of onion (medium); minced
3/4 pound of grounded beef OR turkey meat
Instructions:
Pan fry ground meat with onions ’till meat is no longer pink. Drain excess fat. Still over fire, mix in tomatoes, the juice (tomato), peppers, hot powder then salt.
Bring the mixture to boil. Mix in the elbow macaroni or wagon wheel (uncooked) and then the beans. Bring the mixture again to boil then lower down heat to simmer, lid on, for fifteen minutes until beans and macaroni are soft and tender.
Scoop in bowls and top with cheddar. Good for four persons.
>> Chili Macaroni Recipe