Pumpkin Chili

by Bob
Categories: Crazy Chili
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Published on: September 19, 2013
Pumpkin Chili
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Ingredients
  1. 2 cups Fresh or Canned Pumpkin
  2. 3 lbs Lean Ground Beef
  3. 2 cans Red Kidney Beans
  4. 2 Medium Onions- chopped
  5. 3 cans Cut Tomatoes , 15 ounce
  6. 2 tbs Chili Powder
  7. 1/4 tsp Red Pepper(Optional)
  8. 2 tbs Sugar
  9. 1 tsp Salt
  10. 2 Bay Leaves
  11. 1 cup Mushrooms(optional)
Instructions
  1. Brown ground beef and drain off excess fat.
  2. Put ground beef into a large pot.
  3. Add each ingredient into the pot.
  4. Cook on low for one to two hours.
Notes
  1. Serve with crackers.
Chilicooks http://chilicooks.com/


New England Seafood Chili

by Bob
Categories: Crazy Chili
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Published on: September 19, 2013
New England Seafood Chili
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Ingredients
  1. 1 medium onion
  2. 2 jalapeno peppers
  3. 2 red peppers
  4. 1 green pepper
  5. 12 garlic cloves
  6. 2 tbsp. Salt
  7. 2 tbsp. Chili powder
  8. 1 tsp. Ground black pepper
  9. 1 tsp. Crushed red pepper
  10. 3 bay leaves
  11. 1 tsp. Ground allspice
  12. 3 oz. Can tomato puree
  13. 28 ozs. Can crushed tomato
  14. 15 oz. Kidney beans
  15. 4 oz. Semi-Sweet chocolate
  16. 1/2 cup chopped cilantro
  17. 1/2 cup chopped parsley
  18. 1 1/2 lbs. Bay scallops
  19. 1 1/2 lbs. Bay shrimp
  20. 1 6-8 oz. Piece of cod filet
  21. Hot sauce to taste
Instructions
  1. Saute vegetables for 2-3 minutes in olive oil.
  2. Now put in the tomato paste and spices, cook slowly for 2 minutes.
  3. Stir in tomatoes and bring to a simmer.
  4. Next the herbs, chocolate and fish.
  5. Toss scallops and shrimp in about 5 minues before serving.
Chilicooks http://chilicooks.com/


Bob’s Meat and Chili

by Bob
Categories: Crazy Chili
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Published on: September 19, 2013
Bob's Meat and Chili
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Ingredients
  1. 2 large yellow onion chopped
  2. 2 green peppers chopped
  3. 4 cloves garlic minced
  4. 2 lbs ground beef
  5. 2 lbs steak cubed
  6. 2 lbs boneless chicken breast cubed
  7. 1 lb ground pork
  8. 2 28-oz cans of chopped tomatoes
  9. 8 jalapeno peppers sliced
  10. 2 haberno peppers diced
  11. 2 cups green chilis chopped
  12. 2 cups Mole Sauce
  13. Beans (optional) - 2 16-oz cans dark red kidney beans and 2 16-oz cans pinto beans
  14. 1 small can tomato paste
  15. 1 cup masa flour
  16. 2 Tbs vegetable oil
  17. 5 Tbs chili powder
  18. 1 Tbs cayenne pepper
  19. 1 cup fresh cilantro chopped
  20. 1 Tbs cumin
  21. 1 12-pack beer
  22. Salt
  23. Pepper
Instructions
  1. Lightly saute garlic, onions, peppers, and 3 sliced jalapenos in vegetable oil in a large stock pot.
  2. In a large skillet, brown all the meat (each type separately) and add to onion and peppers in stock pot.
  3. Add chili powder, cayenne, cumin, cilantro, salt and pepper to taste and mix thoroughly. Add tomatoes and remaining jalapenos. Next add mole sauce. Now add either 24 ounces of beer OR 24 ounces of water. Bring mixture to a boil, reduce heat and simmer for 4 hours stirring occasionally. Keep an eye on the liquid content and add more as necessary (to your own desired consistency). Remember though, we\'re going to thicken it a little later. After about 3 1/2 hours, add masa flour to 2 cups of water and mix thoroughly. Add flour mixture to chili while stirring constantly. You can adjust this to achieve your own desired thickness. If adding beans to the chili, now would be a good time. Salt and pepper to taste and let simmer another 30 minutes. Makes about 12 good size servings. Oh, the other 10 beers are for drinking.
Chilicooks http://chilicooks.com/


Carrot and Olive Chili

by Bob
Categories: Crazy Chili
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Published on: September 19, 2013
Carrot and Olive Chili
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Ingredients
  1. 2 Cups Prepared Pinto Beans
  2. 2 Cups Prepared Kidney Beans
  3. 1 16 oz. can Diced Tomatoes
  4. 1 16 oz. can Tomato Sauce
  5. 1/3 cup sliced ripe olives
  6. 1/2 Cup Sliced Mushrooms
  7. 1/2 Cup Chopped Onion
  8. 1/2 Cup Chopped Celery
  9. 1/4 Cup Chopped Green Pepper
  10. 1/3 cup Shredded Carrot
  11. 2 tablespoon Cooking Oil
  12. 11/2 Teaspoon Salt
  13. 2 Teaspoons Spicy Chili Powder
  14. 1/4 Teaspoon Ground Pepper
  15. 1/2 Teaspoon Dry mustard
  16. 1 Clove Minced Garlic
  17. 6-8 dashes Tabasco Sauce
Instructions
  1. In medium saucepan, heat cooking oil. Saute onion, celery, green pepper and carrot until tender. Add tomato sauce, tomatoes, beans, olives, mushrooms, salt, chili powder, pepper, mustard, garlic and Tobasco Sauce.
  2. Bring to boil. Reduce heat and simmer for 1 hour. Add corn, simmer 1/2 hour longer.
Chilicooks http://chilicooks.com/


Chilli Spaghetti

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Chilli Spaghetti
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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
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Published on: September 19, 2013
Tortilla Soup
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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
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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
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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
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Published on: September 19, 2013
Pork Green Chili
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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
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Published on: September 19, 2013
Jalapeno Cornbread
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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
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Published on: September 19, 2013
Chile Bean Dip
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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/


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