Elaines Grey Cup Chile Recipes

GREY CUP CHILI

Grey Cup Chili image

Hearty three-bean chili with vegetables. Served with thick slices of garlic bread, it's a Grey Cup party staple.

Provided by LINDA BAKER

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

Time 1h25m

Yield 10

Number Of Ingredients 24

Ingredients

1 ½ pounds extra lean ground beef
1 tablespoon minced garlic, or more to taste
1 cup chopped green bell pepper
1 cup chopped red onion
1 cup chopped carrot
1 cup chopped zucchini
1 cup chopped celery
1 tablespoon ground cumin
1 tablespoon chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground coriander
¼ teaspoon ground black pepper, or to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup
1 (4.5 ounce) can sliced mushrooms, drained
¼ cup barbeque sauce
1 package taco seasoning mix, or to taste
1 (19 ounce) can black beans, drained and rinsed
1 (19 ounce) can garbanzo beans, drained and rinsed
1 (19 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can baked beans in tomato sauce
½ cup chopped fresh cilantro, or to taste
1 tablespoon lime juice

Steps:

Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 63.4 g, Cholesterol 46.8 mg, Fat 12 g, Fiber 14.8 g, Protein 28.7 g, SaturatedFat 4.1 g, Sodium 1488 mg, Sugar 13.3 g

CHILI CRISP FRIED EGG BOWL

Chili Crisp Fried Egg Bowl image

Provided by Katie Lee Biegel

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup chili crisp
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
3 cups cooked brown rice
3 cups baby kale
1 tablespoons chopped chives, for garnish

Steps:

Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the chili crisp to the skillet and swirl until it is all hot and coating the skillet.
Working with one egg at a time, crack the eggs into a small bowl and then into the skillet. Season the eggs with 1/4 teaspoon salt and pepper to taste. Cook the eggs sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 5 minutes.
Add the remaining 2 tablespoons chili crisp to a large bowl. Whisk in the rice vinegar and 1/2 teaspoon salt. Add the rice and baby kale and toss until everything is coated. Divide among 4 bowls. Top each rice bowl with a fried egg and sprinkle with chives. Serve immediately.

EARL GRAY (GREY) MADELEINES

Earl Gray (Grey) Madeleines image

Absolutely delicious. Just like regular madeleines, but with a more complex and darker flavor and hint of spice from the ground earl grey tea. Delicious on their own or on the side of an afternoon teacup.

Provided by kayw13

Categories Dessert

Time 30m

Yield 24-30 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter
2 tablespoons honey
1 teaspoon vanilla extract
2 teaspoons earl grey tea, finely ground (mortar & pestle method is best)
1 1/2 cups flour
2 teaspoons baking powder
2 pinches salt
4 large eggs
2/3 cup sugar
2 tablespoons light brown sugar, packed

Steps:

In a small saucepan over low heat, melt butter and be sure not to brown. remove from heat, stir in vanilla, honey and tea. let stand till room temperature.
Sift together flour, baking powder and salt into a bowl or parchment, set aside.
In a medium bowl, whisk or beat together eggs and sugars until light and fluffy, about five minutes.
Fold in sifted flour mixture, just until combined.
Add half cooled butter mixture, mix just until combined, then add in other half cooled butter mixture.
Cover the bowl, then chill in refrigerator for 30 minutes or until cooled (VERY IMPORTANT).
Meanwhile, preheat oven to 425°F with centered rack. Brush madeleine molds with butter, or use butter flavored cooking spray.
Fill each mold three quarters full with batter, do not overfill.
Bake until puffed and the edges are golden brown, about 8-10 minutes (watch carefully).
Remove from oven and let cool on a wire rack until pan is cool enough to handle, then carefully remove madeleines from pan and let cool on a wire rack.
Serve slightly warm, or warm in a low oven until heated through.

Nutrition Facts : Calories 106.5, Fat 4.7, SaturatedFat 2.7, Cholesterol 45.4, Sodium 56, Carbohydrate 14.3, Fiber 0.2, Sugar 8.2, Protein 1.9

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