Caution Flag Chili With Flat Tire Toppers Recipes

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CAUTION-FLAG CHILI



Caution-Flag Chili image

Make and share this Caution-Flag Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons extra virgin olive oil
2 poblano peppers, seeded and thinly sliced
2 lbs ground sirloin
1 medium onion, chopped
3 -4 garlic cloves, minced
2 tablespoons McCormick's Montreal Brand steak seasoning
2 tablespoons Worcestershire sauce
2 chipotle chiles in adobo, chopped
1 tablespoon adobo sauce
1/2 cup steak sauce
1 cup beer
1 cup beef stock
1 (28 ounce) can crushed fire-roasted tomatoes
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
2 tablespoons melted shortening
3/4 cup milk
1 (15 1/2 ounce) can black beans, rinsed, drained, patted dry
1/2 tablespoon ground cumin
2 scallions, chopped
softened butter, for greasing a griddle

Steps:

  • Heat the olive oil in a soup pot over med-high heat.
  • When the oil smokes, add in the sliced poblanos and char them for a couple of minutes, then scoot them off to the side of the pan and add in the meat.
  • Break up the meat and brown it for a couple of minutes, then add in the onions and garlic.
  • Season the meat with grill seasoning, Worcestershire, chipotles, and adobo sauce.
  • Cook 5-6 minutes, until the onions are tender; stir in the steak sauce and beer.
  • Cook the beer off for 1 minute; then add in the stock and tomatoes; decrease heat to low.
  • Prepare corn pancake batter: in a bowl, combine corn muffin mix, egg, melted shortening, and milk; batter will be slightly lumpy.
  • Finely chop the beans in a food processor and stir them into the corn batter.
  • Season the batter with cumin; stir in the scallions.
  • Heat a nonstick griddle over medium heat; butter the griddle, then pour three 3 to 4 inch corn pancakes.
  • Flip the pancakes when the bottoms are deeply golden and cook them for another minute or two on the second side.
  • Repeat with the remaining batter to make 6 cakes.
  • Top each bowlful of the chili with a corn and black bean pancake.

Nutrition Facts : Calories 688.8, Fat 31.9, SaturatedFat 10.2, Cholesterol 134.3, Sodium 856.1, Carbohydrate 55.5, Fiber 10.3, Sugar 12.8, Protein 42.6

CHILI BAR



Chili Bar image

Top your chili your own way in this fun and creative chili toppings bar.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 13

1 pouch Progresso™ Southwest style white chicken chili with beans
1 pouch Progresso™ roasted vegetable chili with three beans
Diced tomatoes
Chopped avocado
Diced red onion
Sliced scallions
Shredded Cheddar cheese
Crumbled queso fresco
Sliced jalapeño chiles
Chopped fresh cilantro
Sour cream
Frank's™ RedHot™ Original cayenne pepper sauce
Lime wedges

Steps:

  • Heat chili as directed on pouches.
  • To serve, arrange Toppings in small bowls. Top each bowl of chili as desired.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

FLATLANDER CHILI



Flatlander Chili image

Easy to make, great anytime, and always a favorite.

Provided by George Couch

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h45m

Yield 10

Number Of Ingredients 15

2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 ½ cups chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chili powder
2 teaspoons ground cumin
1 ½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon white sugar
⅛ teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 22.6 g, Cholesterol 68.1 mg, Fat 19.9 g, Fiber 5.8 g, Protein 21.4 g, SaturatedFat 7.7 g, Sodium 1246 mg, Sugar 10.4 g

CAUTION FLAG CHILI WITH FLAT TIRE TOPPERS



CAUTION FLAG CHILI WITH FLAT TIRE TOPPERS image

Categories     Soup/Stew     Bean

Yield 4

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 poblano peppers, seeded and thinly sliced
2 pounds ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
2 tablespoons grill seasoning, a couple of palm fulls
2 tablespoons Worcestershire sauce, eyeball it
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce (recommended: Peter Luger or A1)
1 cup beer (1/2 a bottle)
1 cup beef stock
1 (28-ounce) can crushed fire roasted tomatoes
1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
Softened butter, for greasing a griddle
1 can black beans, rinsed and drained
1 1/2 teaspoons cumin, half a palm full
2 scallions, chopped

Steps:

  • Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low. Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches. Top bowlfuls of the chili with flat tire toppers and serve. Serve with plenty of cold 40s or wine coolers (recommended: thunderbird). Put all firearms away before serving.

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