EASY FIRECRACKER CINNAMON CHILI
Spicy, but not HOT Firecracker cinnamon chili. Give this delicious, but unusually spiced chili a try, adding shredded zucchini to increase the nutritional value and flavor! A healthy best ever chili recipe1
Provided by Kathleen | The Fresh Cooky 2021
Categories Soups & Stews
Time 6h20m
Number Of Ingredients 27
Steps:
- Drain and rinse beans, add to crockpot or large soup pot. Brown and drain ground meat, add to crock or soup pot.
- While meat is browning, measure out all spices and place in small bowl, stirring to blend. Set aside. Pour diced tomatoes and tomato sauce over brown meat and beans. In same pan you browned meat, over medium heat; add butter, once melted add diced onions and sauté until soft and caramel colored. About 6-7 minutes. Or swap and brown your onions and spices ahead of the beef, cooking the beef in the spices.
- Add garlic and sauté 1 minute until fragrant. Add bowl of spices to the browned onions and garlic, stir around until spices are fragrant. Toss in bay leaf and cinnamon sticks and stir around, remove from heat and pour onion and spice mixture on top of tomatoes. If using, add shredded zucchini, carrots and/or pumpkin puree, mix in well. Empty can of olives into crock along with juices.
- Cover and cook on low for 4-8 hours (if longer needed, stir in ½ cup water) or high 4 hours (be sure to add a little extra water). Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 ounces, Calories 872 kcal, Carbohydrate 96 g, Protein 53 g, Fat 34 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1417 mg, Fiber 11 g, Sugar 70 g, UnsaturatedFat 15 g
FIRECRACKER CHILI
Fresh jalapeno peppers ignite the fire in this meaty chili. Serve with ice cold beer !
Provided by TheSingingBaker
Categories Soups, Stews and Chili
Time 8h
Yield 5
Number Of Ingredients 15
Steps:
- 1. In a large skillet, cook the sausage or beef until brown. Drain off fat. 2. In a 3 1/2 to 5 quart slow cooker, combine cooked meat, beans, celery, onion, sweet pepper, and jalapeno peppers. Add undrained tomatoes, vegetable juice, tomato paste, garlic, chili powder and cumin. 3. Cover and cook on low heat setting for 8 to 10 hurs or on high heat setting for 4 to 5 hours. Ladle into bowls. Pass cheese and sour cream with chili.
Nutrition Facts : Calories 929 calories, Fat 33.45959575926 g, Carbohydrate 129.44709660778 g, Cholesterol 82.398402 mg, Fiber 30.1565077248011 g, Protein 48.51668035756 g, SaturatedFat 12.2979362853 g, ServingSize 1 1 Serving (949g), Sodium 4805.09426482 mg, Sugar 99.2905888829789 g, TransFat 3.60920671625198 g
FIRECRACKER CRACKERS
These spicy crackers are great with a salad, dips, or chili!
Provided by DOEYE
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 9h10m
Yield 30
Number Of Ingredients 5
Steps:
- Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
- Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 11.2 g, Fat 13.3 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 222.8 mg, Sugar 0.3 g
FIRECRACKER CASSEROLE
My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. -Teressa Eastman, El Dorado, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 941mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.
FIRECRACKER CASSEROLE
This recipe is a family favorite. My teenagers love it. Hearty and spicy!
Provided by June Williams
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
- Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
- Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 13 g, Cholesterol 66.9 mg, Fat 17.7 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 701.1 mg, Sugar 1.4 g
FIRECRACKER CHILI PEPPER CHICKEN
Make and share this Firecracker Chili Pepper Chicken recipe from Food.com.
Provided by nperret
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Blend together the Marinade ingredients to form a marinade. Pound the chicken breasts on both sides to tenderize the meat, but do not flatten it, then add to marinade and stir to coat well. Let marinade for 1 hour.
- Prep Sauce Mix by combining the soy sauce, sugar, rice wine, Chinese vinegar, sesame oil, water, 267 Tequila Infusion Chili Pepper and cornstarch in a bowl, stir and set aside.
- Heat 1 tablespoon oil in a skillet over high heat. Reduce the heat to medium, add chicken and fry until it is cooked through then transfer to a plate, cover with aluminum foil, and put in a low (180°) oven.
- Rinse out the skillet and heat the remaining 3 tablespoons oil in it over high heat, add the chili peppers to the hot oil and stir them until fragrant. Increase the heat to medium high, add the garlic, ginger, and green onions, stir to combine, add the nuts and stir well. Increase the heat to high and add the sauce mixture, stir quickly and cook until the sauce thickens, and remove from heat.
- Slice the cooked chicken and fan pieces on a warmed serving platter or individual plates. Spoon the sauce on the top.
Nutrition Facts : Calories 516.8, Fat 34, SaturatedFat 4, Cholesterol 68.4, Sodium 1453.3, Carbohydrate 19.3, Fiber 3.3, Sugar 6, Protein 34.9
FIRECRACKER BROCCOLI
Adapted from the book "Real Vegetarian Thai." This is a great dish with jasmine rice. Keep some soy sauce handy.
Provided by Vegan Courtney
Categories Thai
Time 9m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the sesame oil on medium-high in a skillet for about a minute, or just until it starts to smoke.
- Add the broccoli and cook until it's shiny and bright green, stirring frequently (about 1 minute).
- Add the veggie stock and salt and cover.
- Turn to medium and cook about two minutes; the broccoli should be slightly tender but still crunchy.
- Toss with Sweet and Hot Garlic Sauce and remove from heat.
- Serve hot, warm, at room temp, cold -- Enjoy!
Nutrition Facts : Calories 80, Fat 7, SaturatedFat 1, Sodium 19.2, Carbohydrate 3.7, Protein 2.1
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