Turkey Chili

by Bob
Categories: Chile Peppers
Tags: No Tags
Comments: No Comments
Published on: September 19, 2013
Turkey Chili
Print
Ingredients
  1. 1 onion, chopped
  2. 1 small green pepper, chopped
  3. 1 carrot, finely chopped
  4. 2 cloves garlic, minced
  5. 1 jalapeno pepper, seeded and chopped
  6. 1 pound ground extra-lean turkey breast
  7. 1 (14 1/2-ounce) can diced tomatoes
  8. 3 roma tomatoes, seeded and chopped
  9. 1 1/2 cups low-sodium tomato-vegetable juice cocktail
  10. 2 teaspoons chili powder
  11. 1/2 teaspoon ground cumin
  12. 1/2 teaspoon leaf oregano
  13. 1/4 teaspoon pepper
  14. 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
  15. 1 (15 1/2-ounce) can black beans, rinsed and drained
Instructions
  1. Cook the onion, green pepper, carrot, garlic, jalapeno and turkey in a dutch oven over medium heat, stirring frequently, until the turkey is fully cooked and the vegetables are tender; drain.
  2. Stir in diced tomatoes, chopped fresh tomatoes, vegetable juice and seasonings. Cover, reduce to low and cook 20 to 30 minutes. Stir in beans and cook 10 minutes. Makes 10 servings.
Chilicooks http://chilicooks.com/


Chilli Spaghetti

by Bob
Categories: Chile Peppers
Tags: ,
Comments: No Comments
Published on: September 19, 2013
Chilli Spaghetti
Print
Ingredients
  1. 0-100g dried spaghetti per person
  2. 1/2 teaspoon of dried red chillies
  3. 1/4 teaspoon of dried parsley or dried mixed herbs
  4. olive oil to serve
Instructions
  1. Put the dried chilli and dried herbs in a pan of boiling water. No need to add any salt. Cook the spaghetti as per the pack instructions. Drain and drizzle over some olive oil before serving. Can also be topped with chopped black olives, chopped artichokes in olive oil and sun dried tomatoes for extra taste.
Chilicooks http://chilicooks.com/


Tortilla Soup

by Bob
Categories: Chile Peppers
Tags: , ,
Comments: No Comments
Published on: September 19, 2013
Tortilla Soup
Print
Ingredients
  1. 1 onion, chopped
  2. 2 cloves garlic, minced
  3. 1/4 teaspoon pepper
  4. 2 cups reduced sodium veggie broth
  5. 1 can (14 1/2 oz) stewed tomatoes
  6. 1 cup corn
  7. 1 can (4oz) chile peppers
  8. 1/4 cup fresh cilantro, chopped
  9. 1 cup tortillas chips
  10. 1 cup chedder cheese
Instructions
  1. Saute onion, garlic, cumin and pepper.
  2. Add broth, tomatoes, corn and chile\'s. Stir. bring to boil, then reduce to low and simmer for 8 minutes. Stir in cilantro.
  3. Serve over the tortilla chips and garnish with the cheese.
Chilicooks http://chilicooks.com/


Chocolate Habanero Hot Sauce

by Bob
Categories: Chile Peppers
Tags: , , ,
Comments: No Comments
Published on: September 19, 2013
Chocolate Habanero Hot Sauce
This hot sauce recipe turns out to be more of a Mexican mole sauce and it goes well with baked chicken. It tastes good on burritos, nachos and in sandwiches as well. This recipe can be found at Tropical Hot Sauces
Print
Ingredients
  1. 1 tablespoon olive oil
  2. 1/4 cup onion, finely chopped
  3. 2 cloves garlic, finely chopped
  4. 2 shallots, finely chopped
  5. 1 T. cocoa powder
  6. 1 T. granulated sugar
  7. 10 habanero peppers, pureed
  8. 1/2 cup white wine vinegar
Instructions
  1. Heat the olive oil in a medium saucepan over medium heat. Add the onions, garlic, shallots and cook over low heat for 3-5 minutes or until the onions, garlic and shallots begin to turn slightly brown. Add in the cocoa, sugar and habanero peppers and cook for another 5 minutes. Add the white wine vinegar and take off the heat. Place the mixture in a blender and blend until smooth. If the hot sauce mixture is too thick, add a few tablespoons of warm water or more of the vinegar. Season the hot sauce to taste
Chilicooks http://chilicooks.com/


Pork Green Chili

by Bob
Categories: Chile Peppers
Tags: , ,
Comments: No Comments
Published on: September 19, 2013
Pork Green Chili
Print
Ingredients
  1. # 3 pounds boneless pork, cubed
  2. # 1 tablespoon oil
  3. # 1 onion, chopped
  4. # 1 teaspoon ground cumin
  5. # 1 teaspoon oregano
  6. # 1 cup chicken broth
  7. # 4 ounces chopped green chiles
  8. # 16 ounces stewed tomatoes
  9. # 2 cloves garlic, minced
  10. # salt and pepper, to taste
Instructions
  1. In a large skillet over med-high heat, brown the pork in oil. Stir in onions and cook until soft. Drain off most juices and fat.
  2. Place pork and onions in crockpot. Stir in remaining ingredients. Cover; cook on low for 8-10 hours.
Chilicooks http://chilicooks.com/


Jalapeno Cornbread

by Bob
Categories: Chile Peppers
Tags: , , ,
Comments: No Comments
Published on: September 19, 2013
Jalapeno Cornbread
Print
Ingredients
  1. 1 1/2 cups cornmeal
  2. 1 1/2 teaspoon baking powder
  3. 3/4 teaspoon baking soda
  4. 1 teaspoon brown sugar
  5. 1/2 teaspoon salt
  6. 1 1/2 cups buttermilk
  7. 1 egg, beaten
  8. 1/4 cup Jalapenos, chopped
Instructions
  1. Mix together cornmeal, baking powder, baking soda, sugar, and salt. Put in buttermilk and egg, mix well.
  2. Grease muffin tins. Spoon batter into cups, filling 2/3 full.
  3. Bake at 400 degrees for 25 minutes or until lightly browned. Serve with the Chili .
Chilicooks http://chilicooks.com/


Chile Bean Dip

by Bob
Categories: Chile Peppers
Tags: , ,
Comments: No Comments
Published on: September 19, 2013
Chile Bean Dip
Print
Ingredients
  1. 1 can each of pinto and kidney beans drained
  2. 1 small can tomato paste
  3. onion
  4. garlic
  5. bazil
  6. parsley
  7. apple juice
  8. peppers or chile powder
Instructions
  1. If using fresh onion and or garlic, sautee in the bottom of the pot with a little bit of oil at the beginning.
  2. Place beans, tomatoes, and spices in bowl, except for chiles. mash with fork or potato masher, add liquid, either apple juice or water till it reaches a consistency of a thick paste, but is still thin enough to serve. add chile peppers/powder to taste.
Chilicooks http://chilicooks.com/


Jalapeno Peanut Brittle

by Bob
Categories: Chile Peppers
Tags: , , ,
Comments: No Comments
Published on: September 19, 2013
Jalapeno Peanut Brittle
Print
Ingredients
  1. 1/4 cup plus 2 tablespoons fresh jalapeno peppers, cleaned,
  2. finely chopped (no seeds and no white part)
  3. 1/4 cup light corn syrup
  4. 1 1/4 cups granulated sugar
  5. 1/2 cup raw peanuts
  6. 2 tablespoons butter, divided
  7. 1/4 teaspoon vanilla extract
  8. 1/4 teaspoon almond extract
  9. 3 drops green food coloring
  10. 1/2 teaspoon baking soda
Instructions
  1. Generously butter a 15 x 10-inch jellyroll pan. Set aside.
  2. In a skillet melt 1 tablespoon of the butter; add jalapenos and peanuts, and cook over low heat until peppers are soft.
  3. In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat.
  4. Blend in remaining 1 tablespoon butter, vanilla extract, almond extract and food coloring until well mixed. Sprinkle baking soda evenly over the cooked mixture and stir well. When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer. Let cool on jellyroll pan until until brittle and cool enough to handle. Break into irregular pieces. Store in an airtight container.
Notes
  1. Sounds real weird, but it's very good!
Chilicooks http://chilicooks.com/


Chile Cheese Fondue

by Bob
Categories: Chile Peppers
Tags: , ,
Comments: No Comments
Published on: September 19, 2013
Chile Cheese Fondue
Print
Ingredients
  1. 24 Anaheim chiles, seeded, cut in half
  2. 1lb Velveeta cheese
  3. 1/2lb jack Cheese
  4. 1 cup heavy cream
  5. 4 cups red onion
  6. 2 cups chopped tomatoes
  7. 6 cloves garlic, chopped
Instructions
  1. Place chiles on foil lined baking sheet and flatten. Broil until skin is mostly black. Remove from heat and cover tightly for 10 minutes. Then, remove skins and chop. Set aside.
  2. Over low heat, melt cheeses. Make sure to stir constantly. Once completely melt, stir in cream and continue to cook until smooth, then add the rest of the stuff.
Chilicooks http://chilicooks.com/


Cornbread and Jalapeno Meatloaf

by Bob
Categories: Chile Peppers
Comments: No Comments
Published on: September 19, 2013
Cornbread and Jalapeno Meatloaf
Meatloaf that has cornbread crumbs, corn, Jalapenos, pepperjack cheese, onion, garlic, and more.And you can easily kick it up a notch my adding some hot sauce.
Print
Ingredients
  1. 1 1/2 lbs ground beef
  2. 1/2 lb ground pork
  3. 3/4 cup canned whole kernel corn
  4. 1/2 cup crumbled cornbread
  5. 1/2 cup sour cream
  6. 1/2 cup sheredded pepperjack cheese
  7. 1/2 cup finely chopped onion
  8. 1/4 cup milk
  9. 1 egg, lightly beaten
  10. 3 or 4 jalapeno peppers, chopped
  11. 2 cloves garlic, minced
  12. 1 teaspoon Seasalt (or kosher)
  13. 1 teaspoon pepper
Instructions
  1. Preheat oven to 350 degrees. Grease a loaf pan.
  2. Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepper jack cheese,onion, milk, egg, jalapenos, garlic, salt and pepper. Then mix the meat and corn mixture together. Form into a loaf and place in pan.
  3. Bake for 1 hour. If the loaf is too brown you can cover with foil for the last 15 minutes.
Chilicooks http://chilicooks.com/


«page 1 of 2
Welcome , today is Saturday, October 21, 2017
%d bloggers like this: