GREEK CHILI
This was the outstanding tasting sample at the January cookoff in Forsyth. IL. I have copyed the recipe exactly as the handout recipe the DMH Wellness Center gave me. www.dmhcares.com
Provided by MadCity Dale
Categories Lunch/Snacks
Time 2h30m
Yield 2 gallons
Number Of Ingredients 10
Steps:
- In a soup pot, heat oil and add chopped onion and turkey.
- Brown meat.
- Add garlic, oregano, thyme, bay leaves and pepper.
- Cook 1 minute or so.
- Add tomatoes with juice, drained chickpeas, drained olives and chopped artichoke hearts.
- Stir well.
- Simmer for about one hour.
- Serve with feta sprinkled on top.
Nutrition Facts : Calories 3046.7, Fat 94.1, SaturatedFat 26.6, Cholesterol 662.5, Sodium 9184.9, Carbohydrate 254, Fiber 70.9, Sugar 61.7, Protein 307.6
GREEK CHILI
I'm really not sure where I got this recipe--from some "bean" website, I think. It's really very tasty. I don't use the olives, but the feta cheese is a must.
Provided by windhorse23
Categories Greek
Time 35m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Saute ground beef, onion and garlic in a large saucepan until beef is browned (about 5 minutes). Add the spices, herbs and cocoa and cook about 1-2 more minutes.
- Stir in tomatoes, beans and honey. Heat to boiling, then reduce heat and simmer, covered for about 15 minutes. Uncover and simmer another 10 minutes.
- Spoon chili over pasta. Garnish with feta cheese and olives.
NOUNO ALEX'S CINCINNATI GREEK CHILI
Steps:
- 1. Sauté onions in olive oil or grease from boiling ground beef 2. Add beef water and remaining water to make 8 cups and mix in coarnstarch, to onions, 3. Add remaining ingredients 4. Cook in slow cooker for 3 - 4 hours 5. Add 1 cup beef broth at a time as needed 6. Refrigerate overnight if time permits 7. Remove bay leaf, reheat slowly 8. Serve with hotdogs, onions, spaghetti and Cheddar cheese as you like!
MILE HIGH GREEN CHILI
Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Provided by chefclaudiesel
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 5h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
- Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
- Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
- About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 8.6 g, Cholesterol 31.6 mg, Fat 12 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.8 g, Sodium 210.4 mg, Sugar 3.8 g
GREEN CHILI
This is the best chili I've ever had. It was handed down to me by mother, who learned it from her mother. We enjoy it with crackers or a pan of corn bread.-Gloria Rhinehart, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4-6 servings (5 cups).
Number Of Ingredients 7
Steps:
- In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain. Stir in the tomatoes, green chilies, potatoes, water and salt. Simmer, uncovered, 45 minutes or until the potatoes are tender.
Nutrition Facts : Calories 230 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 538mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
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