Japanese Chili Touchdown Salsa Recipes

TOUCHDOWN CHILI

Steps:

• Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.
• Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

CHILI'S SALSA

Steps:

• In food processor place jalapenos and onions.
• Process for just a few seconds.
• Add both cans of tomatoes, salt, sugar, and cumin.
• Process all ingredients until well blended but do not puree.
• Place in covered container and chill.
• A couple of hours of chilling will help blend and enrich the flavor.
• Serve with your favorite thin corn tortilla chips.

SPICY TOUCHDOWN CHILI

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage., Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.

TOUCHDOWN CHILI

Steps:

• Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
• Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
• For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot. Taste adjust salt and pepper if neccessary.
• After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
• I serve plain or over rice, with chocolate treats to ease the heat.

THREE CHILE DRY ROASTED TOMATILLO SALSA

Steps:

• Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
• Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

TRADER JOE'S TOUCHDOWN CHILI

Steps:

• Brown meat or tofu in skillet, drain if using beef.
• Add the marinated bean salad, undrained, to the skillet.
• Add the salsa and heat all the ingredients to blend the flavors and enjoy.

CHILI'S COPYCAT SALSA RECIPE

Steps:

• Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

JAPANESE CHILI TOUCHDOWN SALSA

Steps:

• 1. In Medium Saucepan, add oil, crushed garlic and chili pods. Cook till chilies are well toasted. 2. Add Cilantro,Salt and Clamato. Bring to a slow boil. Turn down heat and simmer 5 minutes to soften chilies. 3. Pour entire saucepan of ingredients into blender and blend well for 2 minutes. 4. Add Tomato Sauce and 1/2 cup of water and mix again for 2 minutes. Pour into your favorite tailgate party salsa bowl. 5. Let salsa rest for 15 minutes. Then refrigerate till game time. Great with chips, grilled meats, tacos, on sandwiches,uses are endless. (for milder salsa, add 1 more can of tomato sauce.)