Christmas Chili Recipes Recipe For Stuffed

CHILI STUFFED ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
• Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
• Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.
• Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.
• Warm queso slightly then drizzle lightly over tortillas.
• Finish by topping with shredded cheese.
• Bake at 350F for 30 minutes, until sauce is bubbly.
• Serve with a dollop of sour cream, if desired.

WHITE CHRISTMAS CHILI

Steps:

• Place beans in a large saucepan or Dutch oven; cover with water. Bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1-4 hours or until beans are softened. Drain and rinse beans; return to the pan. Add broth, onion, garlic and seasonings. , Cover and simmer for 1-1/2 hours or until beans are tender. Add turkey and corn; simmer for 15 minutes. Add cream just before serving; heat through. If desired, garnish individual servings with peppers.

CHRISTMAS CHILI

Steps:

• Place beef, onions and bell peppers in large Dutch oven.
• Sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil.
• Using a wooden spoon, blend together and brown very slowly.
• You may drain if desired, but mine didn’t have a lot of grease, so I didn’t bother.
• Place tomatoes in food processor and process just long enough to cup up large pieces.
• Put tomatoes, beans and beer in with meat and bring to a low simmer.
• Add remaining chili and garlic powder.
• Add pepper.
• Cook slowly for at least 2 hours.
• Serve with cheese and onion.

CHRISTMAS STUFFING

Steps:

• Combine potatoes, onion, and summer savory in a pressure cooker with water to cover. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Adjust heat until regulator is gently rocking. Cook at high pressure until potatoes are tender, about 5 minutes. Let pressure release naturally according to manufacturer's instructions; unlock and remove lid.
• Stir butter, bread, salt, and pepper into the potato mixture. Transfer stuffing to an oven-proof glass dish. Cover with plastic wrap and refrigerate for 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix eggs into the stuffing.
• Bake in the preheated oven until set, 30 to 40 minutes.

CHILI-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.

CHILI-STUFFED PEPPERS

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.