Heathers Chili Recipes

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HEATHER'S TEXAS RED CHILI



Heather's Texas Red Chili image

Chipotle adds a hint of smokiness as well as a touch of heat to this earthy chili. If they're not available in your grocery store, substitute 1/2 cup dried chili powder instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h15m

Number Of Ingredients 13

1 1/2 ounces dried guajillo chiles
1 chipotle chile in adobo sauce, plus 1 tablespoon sauce
1 pound boneless beef short ribs, cut into 1-inch pieces
Coarse salt and ground pepper
1 tablespoon vegetable oil
1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
1 medium white onion, diced small
4 garlic cloves, smashed and peeled
1 teaspoon ground cumin
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons cornmeal
3 3/4 cups low-sodium beef broth
1 to 2 tablespoons white vinegar

Steps:

  • Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.
  • Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.
  • Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.

Nutrition Facts : Calories 559 g, Fat 40 g, Fiber 2 g, Protein 37 g, SaturatedFat 15 g

HEATHER'S BEEF ENCHILADAS



Heather's Beef Enchiladas image

This recipe is one of my family's favorites. It can be made in advance and then reheated, or you can make the different components ahead of time and then just assemble and bake for a quick dinner. Serve with sour cream and picante sauce or salsa.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 7

Number Of Ingredients 20

cooking spray
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
1 pound ground beef
1 (15 ounce) can black beans, drained and rinsed
⅔ cup water
⅓ cup taco seasoning mix (such as Old El Paso®)
1 tablespoon butter
½ cup diced green onions
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
½ cup reduced-fat sour cream
1 (4 ounce) can diced green chile peppers, drained
½ cup shredded Cheddar-Monterey Jack cheese blend
¼ cup milk
7 large flour tortillas, or as needed
½ cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a deep 12x6-inch hotel pan or casserole dish with cooking spray.
  • Mix garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano together in a small bowl.
  • Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Drain and discard any excess grease. Add black beans, water, and taco seasoning; cook and stir mixture until most of liquid is evaporated, 5 to 10 minutes.
  • Heat butter in a separate skillet over medium heat; cook and stir green onions in the melted butter until softened, about 5 minutes. Mix cream of mushroom soup, sour cream, green chile peppers, and garlic powder mixture into green onions; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
  • Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
  • Stir milk into the remaining soup mixture until sauce is smooth; remove from heat.
  • Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
  • Bake in the preheated oven until cheese is melted and edges of the casserole are browned, 30 to 35 minutes.

Nutrition Facts : Calories 596.2 calories, Carbohydrate 62.7 g, Cholesterol 67.6 mg, Fat 25.7 g, Fiber 7.5 g, Protein 26.3 g, SaturatedFat 11.6 g, Sodium 1753.6 mg, Sugar 4.6 g

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