Fusion Chili Recipes
FUSION CHILI
This tasty chili is a wonderful blend of Mexican and Asian Indian flavors. It is warm, but not too hot and will bring a smile to your table. Serve it with either corn tortillas or warm flat bread.
Provided by Munsterlover
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a dutch oven or 5 quart pot, begin to saute ground meats in oil over medium heat. Season meat with curry blend and coriander. Once lightly browned, add in onion, celery, carrot and jalapeno.
- When vegetables are soft, add in garlic, tomato paste and anchovy paste. Continue to saute another five minutes.
- Deglaze with wine and stock. Add in black beans, diced tomatoes (with juice) water and lentils. Bring to boil, reduce to simmer, cover and continue simmer for one hour (this can also be done in a crockpot).
- Salt and pepper to taste. Serve with tortillas or flat bread.
Nutrition Facts : Calories 638.9, Fat 30.2, SaturatedFat 9.4, Cholesterol 97.6, Sodium 1116.5, Carbohydrate 44.4, Fiber 16.7, Sugar 6.2, Protein 44.6
FUSION CHILI
A true fusion of 'Tex' and 'Mex' style chili. I've made this recipe dozens of times, and it is great. Each bite slowly delivers a sweet flavor followed by dry heat afterwards. It takes a while to prepare, but well worth it. You can use any type of beans you like, and try different dried chile varieties.
Provided by LONBINDER
Categories Pork Chili
Time 4h30m
Yield 12
Number Of Ingredients 24
Steps:
- Soak chiles in water and vinegar in a small bowl for 30 minutes. Puree in a blender or food processor until very smooth, about 5 minutes; set aside.
- Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan and set aside.
- Heat 3 to 4 tablespoons of the meat drippings in a large pot over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
- Stir in cooked meat, diced tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans and pinto beans without breaking them. Cover and simmer for 3 hours. Stir and scrape the bottom every hour or so.
Nutrition Facts : Calories 977.5 calories, Carbohydrate 45.4 g, Cholesterol 182.7 mg, Fat 67.7 g, Fiber 10.1 g, Protein 43.2 g, SaturatedFat 25.3 g, Sodium 1734.9 mg, Sugar 19.4 g
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