CHILI DE FRIJOLES COLORADOS
Los amantes del sabor quedarán contentos con esta receta de chili que cuenta con ajo picado, chile en polvo, comino y cilantro fresco picado.
Provided by My Food and Family
Categories Recetas de cena
Time 50m
Yield 4 porciones de aprox. 1 taza cada una
Number Of Ingredients 13
Steps:
- Sazona la carne con el adobo. Dórala en el aceite caliente en una cacerola grande a fuego medio; escúrrela. Agrega la cebolla, el pimiento y el ajo; cocínalos revolviendo de vez en cuando por 5 min. o hasta que la cebolla esté blanda.
- Incorpora el chile y el comino en polvo; cocina la carne 2 min. más. Incorpora los ingredientes restantes excepto el queso. Deja que hierva; mantén un hervor suave a fuego bajo por 30 min., revolviendo de vez en cuando.
- Sirve el chili (guiso) con el queso.
Nutrition Facts : Calories 360, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILI FRIJOLES - MEXICAN BEANS
Chili frijoles pairs terrifically well with Spanish rice as a component of a hearty Mexican meal. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beans
Time 15h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans thoroughly.
- Cover with cold water and let stand overnight.
- Drain well and cover with boiling water; add onion and cook until tender.
- Drain and chop beans fine; add salt, pepper and chili powder.
- Brown bacon in skillet; add garlic, cook until golden and remove from fat.
- Stir beans into fat and cook until brown; remove to platter.
- In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
- Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.
Nutrition Facts : Calories 135.4, Fat 5.7, SaturatedFat 1.8, Cholesterol 7.7, Sodium 213.5, Carbohydrate 17.2, Fiber 4.7, Sugar 4.4, Protein 5.2
CHILI CON CARNE CON FRIJOLES
This chili is chock full - of meat, beans and flavor! And it feeds a crowd. If making vegan, don't add the ground beef. Substitute any canned beans for the ones listed, the more the merrier, whatever your pot will hold. If making a small batch use the cans of unseasoned "bean medley" and cut back on the other ingredients. If you're watching your sodium, drain and rinse the beans before adding, but if not, use undrained - excellent source of fiber.
Provided by Chefiebig
Categories Beans
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, brown ground beef, breaking apart any large chunks.
- Add in onion and garlic, fry until softened.
- Add green pepper.
- Add tomatoes, undrained.
- Stir in all beans, undrained.
- Add chili powder, black pepper.
- Stirring once in awhile to prevent scorching, simmer for 2 hours.
- Skim fat, if lean beef used this step shouldn't be necessary.
- Taste and adjust seasoning.
Nutrition Facts : Calories 491.6, Fat 7.9, SaturatedFat 2.7, Cholesterol 36.9, Sodium 468.3, Carbohydrate 73.4, Fiber 21.5, Sugar 2.8, Protein 35.2
FRIJOLES II
This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners. For faster cooking, soak beans overnight.
Provided by BRANDI T
Categories Side Dish Beans and Peas
Time 6h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 46.6 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 11.3 g, Protein 17.2 g, SaturatedFat 2.3 g, Sodium 201.9 mg, Sugar 2.3 g
CHILE COLORADO
I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
Provided by VARISSUL
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 12
Number Of Ingredients 9
Steps:
- Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
- Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
- Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
Nutrition Facts : Calories 543.7 calories, Carbohydrate 6.3 g, Cholesterol 136.1 mg, Fat 41.6 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 15.9 g, Sodium 624.3 mg, Sugar 1 g
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