Time 14h50m Yield 12 Number Of Ingredients 16 Steps:
Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes. Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight. Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
Time 1h5m Yield 4 servings (2 kids, 2 adults) Number Of Ingredients 17 Steps:
Let’s make the kids’ version first. In a large pot, brown the ground beef all over, until no longer pink. If you need to drain the fat, go right ahead! Add the cumin, 1 teaspoon chili powder and a good pinch of salt. Saute for a minute or so. Add the garlic, onion and bell pepper. Saute until the veggies soften and the garlic is fragrant, another couple of minutes. Add the beans, diced tomatoes and tomato sauce. Stir to combine and let simmer for 10 minutes. Taste it. The kids will dig that, right? Ladle out about a cup for each of your littles. Top each bowl with shredded Cheddar and serve cornbread on the side! Now let’s finish this out for the adults. To the pot, add the beer, beef stock, jalapeno, brown sugar and the remaining 2 teaspoons chili powder. It will feel pretty soupy at this point, but let it simmer for another 20 minutes or so, stirring once in a while. Taste it one more time for any seasoning adjustments. Maybe a little salt? Lime juice? Go for it. Serve it with shredded cheese, sliced jalapeno, sour cream and torn cilantro sprigs. Boom.
Time 1h35m Yield 6 servings Number Of Ingredients 16 Steps:
In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
Time 14h50m Yield 12 Number Of Ingredients 16 Steps:
Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes. Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight. Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
Time 35m Yield 6 servings. Number Of Ingredients 14 Steps:
In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.
Yield Makes 8 Number Of Ingredients 12 Steps:
Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
Time 45m Yield 15 servings (1/2 cup butter). Number Of Ingredients 22 Steps:
In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Fold in the red peppers, corn and chives., Transfer to a greased 13x9-in. baking dish. Bake at 400° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack., In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.
Time P1DT15m Yield 8 serving(s) Number Of Ingredients 18 Steps:
For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce. Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid. Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).
Time P1DT20m Yield 8 chicken breasts, 8 serving(s) Number Of Ingredients 10 Steps:
Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Transfer chicken breasts to plates.
Time 15m Yield 2 Number Of Ingredients 7 Steps:
Heat chili as directed on pouch; divide between 2 bowls. Meanwhile, set oven control to broil. Spray corn with cooking spray. Place on broiler pan; broil with top 4 to 6 inches from heat 3 to 5 minutes, turning once or twice, until corn is charred. Carefully cut corn off cob using sharp knife. In small bowl, mix charred corn kernels, cheese, cilantro and lime juice. Top chili with corn mixture; sprinkle with chile powder.
