Chili Coriander Cream Recipes

CHILI WITH RANCH SOUR CREAM

Steps:

• Make the chili: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper and jalapenos and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes.
• Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 teaspoon salt and 1 cup water. Bring to a simmer, then reduce the heat to medium low. Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes. Remove the bay leaf; season the chili with salt.
• Meanwhile, make the ranch sour cream: Combine the sour cream, vinegar, cilantro, chives and scallions in a bowl. Add 1 teaspoon salt and a few grinds of pepper; whisk until smooth. Cover and refrigerate until ready to serve.
• Ladle the chili into bowls; top with the ranch sour cream and fried onions.

CHILI CORIANDER CREAM

Steps:

• In a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides, until very smooth. Cream may be made 6 hours ahead and chilled, covered.

COLD AVOCADO SOUP WITH CHILI CORIANDER CREAM

Steps:

• Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
• Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

AWARD WINNING CHILI CON CARNE

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

CHILI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. Mix first four ingredients until smooth., In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted. , In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce., Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.

CHILI I

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

CREAM OF CARROT AND CORIANDER SOUP

Steps:

• Heat oil in a large saucepan or stockpot.
• Add onions and cook until transparent.
• Add coriander root and cook for 1 minute or until fragrant.
• Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.
• Add chicken stock and pepper and bring to the boil.
• Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.
• Add the extra half a cup of stock to replace liquid lost through evaporation.
• Add coriander leaves.
• Blend or process soup until smooth.
• Add cream, taste and adjust seasoning.
• For a smoother, velvety soup, press soup through a sieve and reheat before serving.

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

CORIANDER, MINT, AND CHILI CHUTNEY

Steps:

• In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.