Annies Tuna Chili Recipes

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TUNA CHILI



Tuna Chili image

Make and share this Tuna Chili recipe from Food.com.

Provided by Shellbelle

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cans tomato sauce
1 small onion, chopped
1 green bell pepper, chopped
1/4 cup water
1 can mushroom, drained
1 teaspoon Worcestershire sauce
2 tablespoons chili powder
2 cans tuna, drained

Steps:

  • Mix all ingredients, except tuna, in saucepan and simmer for 5 minutes.
  • Add tuna and mix until heated through.
  • Serve with crackers or over rice.

Nutrition Facts : Calories 32.6, Fat 0.8, SaturatedFat 0.1, Sodium 55, Carbohydrate 6.5, Fiber 2.3, Sugar 2.4, Protein 1.8

TUNA STUFFED CHILES



Tuna Stuffed Chiles image

Provided by Marcela Valladolid

Categories     appetizer

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 14

8 Anaheim chiles, charred, stemmed, and seeded, left whole for stuffing
Two 6-ounce cans albacore tuna in water, drained
1 cup fresh peas (from 1 pound in the shell), or canned, or frozen and thawed
1/2 cup fresh corn kernels (from 1 ear), or canned, or frozen and thawed
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 cup sliced carrots
2/3 cup olive oil
2 cloves garlic, peeled
2 small red onions, halved and thinly sliced
2/3 cup white distilled vinegar
2 teaspoons crumbled dried Mexican oregano
2 bay leaves

Steps:

  • To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
  • To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside.
  • To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
  • Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
  • To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold.

ANNIE'S EASY VENISON CHILI



Annie's Easy Venison Chili image

Simple to make, packed with flavor and a little kick.

Provided by Annie

Categories     Chili

Time 1h

Yield 6

Number Of Ingredients 16

1 onion, diced
1 tablespoon minced garlic
2 pounds ground venison
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14.5 ounce) can tomato sauce
1 (14 ounce) can beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon ancho chili powder
1 tablespoon white sugar
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Saute onion and garlic in a large soup pot over medium-high heat until onion begins to brown, about 5 minutes. Add venison and cook until browned, about 7 minutes.
  • Add all 3 types of beans, diced tomatoes with green chiles, tomato sauce, broth, cumin, oregano, paprika, chili powder, sugar, black pepper, and red pepper flakes. Bring to a boil, reduce heat, and simmer until flavors meld, at least 30 minutes.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 41.6 g, Cholesterol 105.8 mg, Fat 4.9 g, Fiber 14.6 g, Protein 41.6 g, SaturatedFat 1.5 g, Sodium 1409 mg, Sugar 3.4 g

ANNIE'S EASY VENISON CHILI



Annie's Easy Venison Chili image

Simple to make, packed with flavor and a little kick.

Provided by Annie

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h

Yield 6

Number Of Ingredients 16

1 onion, diced
1 tablespoon minced garlic
2 pounds ground venison
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14.5 ounce) can tomato sauce
1 (14 ounce) can beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon ancho chili powder
1 tablespoon white sugar
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Saute onion and garlic in a large soup pot over medium-high heat until onion begins to brown, about 5 minutes. Add venison and cook until browned, about 7 minutes.
  • Add all 3 types of beans, diced tomatoes with green chiles, tomato sauce, broth, cumin, oregano, paprika, chili powder, sugar, black pepper, and red pepper flakes. Bring to a boil, reduce heat, and simmer until flavors meld, at least 30 minutes.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 41.6 g, Cholesterol 105.8 mg, Fat 4.9 g, Fiber 14.6 g, Protein 41.6 g, SaturatedFat 1.5 g, Sodium 1409 mg, Sugar 3.4 g

AUNT ANNIE'S CHICKEN CHILI



Aunt Annie's Chicken Chili image

My sister, Ann, hates to cook but has several delicious recipes in her repertoire that she makes again and again. This is one of those recipes. It is a little different from most chicken chilis as it includes black beans and beer and olives. Excellent comfort food! Enjoy.

Provided by MamaJ

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

5 tablespoons olive oil, divided
1 1/2 lbs boneless skinless chicken breasts, diced
1 medium onion, diced
3 garlic cloves, minced
1 large red bell pepper, diced
1 1/2 teaspoons cumin seeds
1 tablespoon chili powder
1 teaspoon oregano
1 (10 ounce) can Ro-Tel tomatoes
1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato sauce
12 ounces beer
2 (15 ounce) cans black beans, with liquid
1 cup corn (fresh or frozen)
1/3 cup ripe olives, sliced
2 teaspoons cilantro, minced
shredded cheddar cheese
sour cream

Steps:

  • Heat 3 T. oil in dutch oven and saute chicken until no longer pink.
  • Remove chicken and wipe pot dry.
  • Heat remaining oil and saute onion, garlic, pepper and cumin 5 minutes.
  • Stir in chili powder, oregano, tomatoes, tomato sauce and beer.
  • Add chicken, cover and simmer for 20 minutes.
  • Add beans, corn and olives.
  • Simmer 15 minutes longer.
  • Stir in cilantro.
  • Top with cheddar and sour cream.
  • Serve.

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