TANGY GREEN TOMATO CHILI WITH BEEF RECIPE
A tangy twist on classic beef chili! Green tomatoes are swapped for traditional ripe red tomatoes then combined with ground beef, pinto beans, and poblano peppers for an irresistible chili recipe that uses us all of the green tomatoes still in the garden come fall. Use tomatillos to make this delicious chili the rest of the year! Hearty comfort food.
Provided by Kate Ramos
Categories soup
Time 3h35m
Number Of Ingredients 19
Steps:
- To Sauté The Vegetables: Heat oil in a large stock pot with a tight-fitting lid over medium-high heat. Add onion and cook, stirring occasionally, until translucent. Add garlic, poblano peppers, and jalapeños and continue cooking until browned, about 10 minutes.
- Add ground beef, chili powder, cumin, oregano, smoked paprika, and coriander and stir, breaking meat up with the back of your spoon. Cook until beef is browned, about 5 minutes more.
- To Cook The Beans: Add beans, tomatoes or tomatillos, and broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed; stir in cilantro right before serving.
- To Serve: Ladle chili into bowls and pass garnishes like grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
FRESH TOMATO CHILI SAUCE
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
Provided by Janet Larsen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h35m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
- Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g
BEEF, GREEN CHILI AND TOMATO STEW
I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.
Provided by Kimber
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 9
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
- In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
- Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
- Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
Nutrition Facts : Calories 465 calories, Carbohydrate 10 g, Cholesterol 107.4 mg, Fat 33.5 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 12 g, Sodium 647.2 mg, Sugar 4.4 g
THE BEST GREEN CHILE SAUCE
Steps:
- 1. Melt butter in saucepan over medium heat. 2. Saute onion until soft. Add in flour to butter mixture and make a roux (Here is a great tutorial on on how to make a roux). Add chicken broth to butter mixture and stir until smooth. 3. Add chilies, garlic, salt and cumin and simmer for 10-15 minutes. 4. Serve with tortillas, smothered burritos, green chili french fries, etc...
GREEN TOMATO CHILI VERDE
This is a recipe I modified from a Ball Blue Book recipe. It's a great way to use up your green tomatoes! Adjust the number of peppers to your taste. Ten will give you medium heat.
Provided by Tess Geer
Categories Salsas
Time 45m
Number Of Ingredients 11
Steps:
- 1. Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
- 2. Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in sugar, cilantro, cumin, oregano, thyme and Gourmet Salt Blends salt. Reduce heat and simmer 5 minutes.
- 3. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles by running a spatula around the inside of the jar. Wipe rim with a damp paper towel. Place lids and bands and adjust until fit is fingertip tight.
- 4. Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.
GREEN TOMATO CHILI SAUCE RECIPE
Steps:
- While chopping your tomatoes up make sure to discard any imperfections on their skin or interiors. Place all the chopped tomatoes, onion, capsicum, ginger, garlic and chili along with the sugar and vinegar into a large stock pot. Wrap bayleaves, cloves, cinnamon and peppercorns into a piece of muslin and place into the pot.
- Bring the pot to a boil over a high heat and then reduce to a steady simmer. Allow the mixture to simmer for 30minutes while stirring every 5-8minutes. Towards the end of cooking you will need to stir more frequently to stop it from sticking to the bottom of the pan. It will reduce by a third, once there is no watery liquid sitting on top of the mixture remove the muslin of herbs and spices from the mixture.
- Remove the pan from the heat and using a stick blender wizz the mixture until it becomes smooth. Return it to a low heat and check that there is no water coming to the surface of the mixture, do this for only a few minutes. You do not want any water in your tomato sauce as it will spoil sooner.
- Pour the mixture into sterilised bottles. It will keep in a cool and dark place for six months.
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
GREEN TOMATO CHILI SAUCE FOR CANNING
This is a great sauce that we use on meats and in sloppy joes. It is a great way to use up all those green tomatoes at the end of the season. This is from Kris Stewart.
Provided by Ceezie
Categories Sauces
Time 4h
Yield 16 pints
Number Of Ingredients 9
Steps:
- Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.
- Hot pack in quarts or pints and water bath process for 15 minutes.
Nutrition Facts : Calories 379.7, Fat 1.2, SaturatedFat 0.2, Sodium 951.8, Carbohydrate 90.5, Fiber 7.8, Sugar 77.8, Protein 6.9
GREEN TOMATO BEEF CHILI
I have a lot of leftover green tomatoes from my monstruous tomato plants, so I decided to put them to use. They really absorb any flavor you add to them and make this recipe bold and robust. The chili peppers (thai hot) and cayenne, as well as the cilantro are all from my garden, but please feel free to work with what you have. Try roasting your peppers a little bit on a pan or in the oven to give it some smokiness. Season your meat beforehand and go a little heavy on your pepper and other spices. You can substitute beef for chicken or turkey, but make sure you season very well. For a vegetarian alternative, mix refried beans into the tomato puree as it's heating up to make it thick and add your veggies of choice 30 mins before serving.
Provided by Sirenaenelmar
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season the steak (pretty heavily) and chop into cubes. Season ground beef also. Set aside.
- In a skillet on medium-high, throw peppers on there to heat up and roast for 10 minutes or until they have dark spots.
- In the meantime, chop up green tomatoes (about 5 large ones) and, if using ripe tomatoes, chop those up also. Once the peppers have started showing dark spots, remove from skillet and throw into food processor, along with the tomatoes and onions.You can add the paprika then to the tomato puree or wait until everything's combined.
- Add the cubed steak to the skillet and sear until it is just pink in the center.
- Throw into crockpot (or wherever you will make the chili).
- Cook seasoned ground beef.
- Add tomato/onion/pepper puree to crockpot (or pot on stove) and mix with steak.
- Finally, add the cooked ground beef.
- Once the contents are hot and have been boiling for 15 minutes, add the beans. If they are not canned, add between 1/2 and 1 cup of water to the pot. This will depend on if you want the chili to be ready quickly or if you want to let it simmer in the crockpot for a few hours. I think that the more you let it simmer, the better it tastes.
GREEN CHILE-TOMATILLO SAUCE
Provided by Food Network
Categories condiment
Time 1h55m
Yield about 8 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
- Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
- Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
- Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
- Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.
GREEN TOMATO SAUCE
Easy green tomato sauce for pasta, a surprisingly delicious green tomato recipe perfect for the end of the season.
Provided by Adina
Categories Pasta and Rice
Time 45m
Number Of Ingredients 17
Steps:
- Clean the green tomatoes, chop them roughly and place them in a food processor. Blend roughly, it should not become a puree. If you are making more sauce, blend the tomatoes in batches.
- Chop the garlic. Heat the oil in a large nonstick saucepan. Add the garlic and stir continuously for 30 seconds, it should not darken.
- Add the tomatoes, vegetable broth, milk, sugar, chili, torn basil leaves, salt, and pepper. Stir well. Stir and simmer on low heat, covered, for 20-25 minutes until the tomatoes are soft. Stir often, as the sauce tends to stick at the bottom of the pan. Add a splash of extra water or milk if it thickens too much.
- Finish the sauce by adding the grated Parmesan, grated garlic clove, olive oil, chili flakes, basil, salt, and pepper.
- Cook the pasta according to the packet's instructions. Drain and reserve about 1/3 cup of the cooking water.
- Add about ¼ - 1/3 cup of the reserved pasta cooking water to the sauce if it is too thick. Mix with pasta and serve immediately.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 526 kcal, Carbohydrate 93 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 237 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 7 g
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