CHILLI STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: lean beef, onion, garlic, chili powder, cumin, coriander, plain flour, beef stock, canned chopped tomato, canned kidney bean, tomato puree, dried oregano, salt, bay leaf, crusty baguette, butter, fresh parsley, cheddar cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a saucepan, cook the onion and 2 garlic cloves in a little oil.
- After a minute or so, add the minced beef, breaking it up with a spoon.
- When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
- Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
- Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don't burn yourself during the next bit!
- Preheat the oven to 200°C (400°F).
- Top and tail the baguette, then cut it into 3-4 equal rolls.
- Hollow out each roll, allowing a thin border of bread around the outside.
- Stuff each roll with chili using a teaspoon. Try to really fill them up.
- Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
- Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
- Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.
- Enjoy!
Nutrition Facts : Calories 613 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 4 grams, Protein 31 grams, Sugar 11 grams
CHILI-STUFFED PEPPERS
Roasted peppers are filled with a hearty mixture of rice and beef chili, then baked in a pool of harissa-laced tomato sauce. Finish the tops with a simple parsley salad for a pop of color and freshness.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place peppers directly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam about 15 minutes. Rub off charred skins. Cut 1/2 inch off top of each pepper; remove ribs and seeds.
- In a bowl, stir together chili, rice, and egg. In a separate bowl, stir together tomato sauce, chicken broth, and harissa; pour into an 8-inch baking dish.
- Nestle peppers in dish; divide chili mixture among cavities. Drizzle with oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes.
- Toss parsley with lemon juice and 1 teaspoon oil. Sprinkle some of the parsley mixture on peppers; serve the rest as a salad.
CHILI-STUFFED STEAK
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h16m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using a charcoal grill, start the fire.
- Prepare chili peppers by roasting them over a flame, or in the oven placed in a paper bag to steam slightly. Then rub the skin off. Cut off the big clump of seeds at the end of each chili pepper, but leave remaining seeds and ribs. Slice one pepper in quarters lengthwise and set aside to garnish steaks. Chop remaining chili peppers medium-fine and set aside. (This step may be done a day or more in advance. Refrigerate the peppers until ready to use.)
- In a small saucepan, heat 1 tablespoon of canola or olive oil. Add flour and cook briefly until it thickens to a roux. Add chicken stock, minced garlic and oregano, and cook briefly just to thicken. Then add the reserved chopped chilies, stir to mix, remove from heat and set aside.
- If using oven broiler, preheat to high.
- Prepare steaks: cut a deep horizontal pocket in each steak, being careful not to pierce sides. Rub steaks with remaining oil. Mix together black pepper, cayenne, garlic salt and citric acid crystals, if desired. Rub this dry marinade into steaks, top and bottom. Stuff each steak with some of the chili mixture, leaving aside about half a cup for garnish.
- Roast reserved pepper strips briefly on the broiler grid just long enough to give them char marks. Set aside. Place steaks on broiler or grill approximately 3 inches from the source of heat and cook, about 8 minutes to a side for medium-rare. Cut each steak into two portions and serve immediately on a heated platter, garnished with the reserved chili sauce. Drape a chili strip over the top of each steak.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 36 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 119 milligrams, Sugar 4 grams
CHILI-STUFFED FLANK STEAK
Flank steak is a budget-friendly cut of beef that can be grilled like more expensive steaks because you tenderize the meat as you slice it. To save time, ask the butcher at the store to cut a pocket in the flank steak for you. Then, just stuff it with some canned chili and diced green chilies, rub it with a little chili powder, and brush it with some barbeque sauce right before it's done grilling. Once grilled, cut the steak in thin slices against the grain and you will have a hearty main dish that melts in the mouth. Note: use a little bit of vegetable or canola oil to rub on the surface of the steak before you grill to keep it from sticking.
Provided by cannedfood
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a grill to high heat.
- Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies. Secure the opening of the flank steak with a skewer. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder.
- Clean the grill grate with a metal brush and rub with oil. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through. Coat the flank steak with barbecue sauce and grill another minute on each side.
- Remove skewer, and cut flank steak in thin slices against the grain and serve.
- Nutritional Information Per Serving(including 2 teaspoons oil): Calories 380; Total fat 16g; Saturated fat 4.5g; Cholesterol 65mg; Sodium 470mg; Carbohydrate 19g; Fiber 7g; Protein 40g; Vitamin A 20%DV*; Vitamin C 15%DV; Calcium 6%DV; Iron 25%DV.
- *Daily Value.
Nutrition Facts : Calories 398.9, Fat 18.2, SaturatedFat 6.5, Cholesterol 77, Sodium 1239.5, Carbohydrate 21.4, Fiber 5.8, Sugar 4.2, Protein 38
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the potatoes: Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
- Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
- Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
CHILI-CHEESE STEAKS
Make and share this Chili-Cheese Steaks recipe from Food.com.
Provided by keen5
Categories Steak
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In cup, combine flour, salt, chili powder and pepper.
- Trim any excess fat from round steak; place meat on board and sprinkle with some flour mixture.
- With meat mallet or edge of saucer, pound mixture into meat.
- (This helps tenderize it).
- Turn and repeat on other side.
- In 10 inch skillet over medium-high heat, in hot shortening, cook meat until well browned on all sides; remove meat to board.
- In drippings, cook onions until browned; stir in remaining flour mixture.
- Spoon onion mixture into a large shallow casserole.
- Arrange steaks on top, then add tomatoes and their liquid.
- Cover and bake 1-1/2 hours or until meat is fork-tender.
- Spoon any fat from casserole.
- Sprinkle steaks with cheese.
- Heat 5 minutes or until cheese is melted.
CHILI FLANK STEAK
I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. -Karma Henry, Glasgow, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.
Nutrition Facts :
CHILI-STUFFED BISCUITS RECIPE BY TASTY
Feeling a little "chili"? Warm up with two of your favorite comfort food classics in one. Serve these chili-stuffed biscuits as a delicious side dish at dinner or at your game-day tailgate.
Provided by Betsy Carter
Categories Appetizers
Time 1h40m
Yield 14 biscuit
Number Of Ingredients 26
Steps:
- Make the chili: In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40-45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.
- Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
- Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
- Add the buttermilk and stir until the dough comes together in a ball.
- Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.
- Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.
- Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.
- Make the chili butter: In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.
- Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.
- Bake the biscuits for about 20 minutes, or until golden brown.
- Garnish the biscuits with the scallions and serve with sour cream alongside.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 27 grams, Fat 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
CHILI-STUFFED FLANK STEAK
Rubbed with a little chili powder and stuffed with canned chili and diced green chilies, this tenderized piece of flank steak will melt in your mouth once it's grilled to perfection.
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat a grill to high heat.
- Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies. Secure the opening of the flank steak with a skewer. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder.
- Clean the grill grate with a metal brush and rub with oil. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through. Coat the flank steak with barbecue sauce and grill another minute on each side.
- Remove skewer, and cut flank steak in thin slices against the grain and serve.
Nutrition Facts : Calories 897.8 calories, Carbohydrate 72.1 g, Cholesterol 151.3 mg, Fat 35.6 g, Fiber 10.9 g, Protein 72.4 g, SaturatedFat 14.7 g, Sodium 1618.5 mg, Sugar 35.7 g
CHILI AND CHEESE STUFFED CHICKEN BREASTS
This recipe is excellent as a leftover as well. Serve it with a guacamole salad or fruit salad. It's also great cold or on a picnic!
Provided by Terri Ryker-Lloyd
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Mix together rice, chili, cheese, onion, and cumin.
- Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
- Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
- Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 17.7 g, Cholesterol 119.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 35.9 g, SaturatedFat 4.7 g, Sodium 242.9 mg, Sugar 1.8 g
CHUNKY STEAK CHILI
I love to cook and bake, especially when our children and grandchildren are here. After spending time outdoors, this chili warms up the coldest winter evening!
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, brown meat in oil. Stir in the next seven ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. , Stir in beans during the last 30 minutes of cooking. If desired, serve in bread bowls by hollowing out rolls and spooning chili into center.
Nutrition Facts :
CHILI-RUBBED SKIRT STEAK
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
- Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
- Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.
Nutrition Facts : Calories 345 g, Fat 22 g, Protein 31 g, SaturatedFat 8 g
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