20 Minute Egg Drop Chili Recipes

20-MINUTE EGG-DROP CHILI

Steps:

• Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
• Sauté garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
• Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.
• Cover and heat through until not quite boiling.
• While heating, break the eggs into a bowl and, with a fork, break the yolks and lightly beat until the yolks and eggs are thoroughly mixed. The eggs should be just slightly frothy.
• When chili is hot, remove from heat and reduce the heat to low. While off the heat, slowly pour in eggs, stirring as you pour. (Get a good centrifugal motion going before you add the eggs to get this step right.) Egg should cook instantly, giving the soup a creamy look and texture.
• Return to low heat and heat through, perhaps another 2-3 minutes.
• Serve topped with any or all garnishes you choose. Or without, your choice.

EASY 20 MINUTE "TEXAS" CHILI WW

Steps:

• Cook Meat, onion, and garlic in a dutch oven or large saucepan on medium high heat until browned, stirring to crumble the meat well.
• Drain in a colander and rinse with hot water, return to pan. Stir in water (or stock) and remaining ingredients.
• Cover, reduce heat, and simmer 15 minutes, stirring occasionally.

EMERIL'S VEGETARIAN CHILI

Steps:

• In a large heavy pot, heat the oil over medium-high heat.
• Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
• Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
• Add the tomatoes and stir well.
• Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
• Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl.
• Ladle the chili into the bowls over the rice.
• Top each serving with a dollop of sour cream and a spoonful of avocado.
• Sprinkle with Emeril's Essence and green onions and serve.