Melanies Chili Recipes

MELANIE'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

MAE'S MEXENE CHILI POWDER CHILI RECIPE - (5/5)

Steps:

• Brown together the ground beef, onion, and garlic. Drain excess fat. Stir in remaining ingredients. Mix well. Cover and simmer 30 minutes. Makes 4 servings. Can't find MEXENE around here so I use half McCormick Chili Powder & half McCormick Hot Mexican-Style Chili Powder. Also I add 1 can diced tomatoes & 1can kidney beans

MELANIE'S RICH AND CREAMY GREEN CHILI AND CORN TAMALES

Steps:

• Do all prep work with the corn and green chilis.
• Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
• Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
• Make the filling by stirring together all of the filling ingredients in a large bowl.
• Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
• Place a spoonful of the filling in the center of the masa in each corn husk.
• Roll like a burrito, ensuring the filling is sealed on all sides with masa.
• Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
• Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
• Enjoy!

MELANIE'S VEGETABLE & BEAN CHILI

Steps:

• Place all ingredients into a crock pot, and cook on medium-low heat for 4-6 hours. The longer it cooks at a low heat intensifies the flavor.
• Adjust the seasoning as you feel necessary for your taste buds.
• I like to serve with some fresh chopped cilantro and a teaspoon of fat free sour cream.

MELANIE'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

MELANIE'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

"MELANIE'S" CHICKEN CHILI

Steps:

• Heat a large stock pot to mediumheat with Olive Oil. Add Onion and Peppers. Season with a pinch of salt & pepper. Cook until softened - about 2-3 minutes.
• Add the Chicken. Season with a pinch of Salt and Pepper. Cook until white, and cooked through. About 3-4 minutes.
• Add the Tomatoes, Beans, Garlic, and Corn. Season with Salt and Pepper. Cook for 2-3 minutes.
• Add all of the spices and the Adobo Sauce.
• Add Chicken Stock. You may want more or less chicken stock depending on your desired consistency. I like mine fairly thick. Bring to a boil. Reduce to a rapid simmer. Simmer for about 30-60 minutes -- all up to you -- the longer and lower temperature the better.
• Add Corn Meal and Cheese to thicken a little at a time. Stir rapidly to avoid lumps. Simmer for another 15 minutes or so. You may need to add more corn meal and/or cheese to obtain your desired thickness.
• Check for seasoning -- you may want to add more salt and pepper to fit your taste. Also, add more Cayenne or Chili Powder for heat and depth.
• Once the desired thickness and seasoning is achieved, the chili is technically ready to serve. I often like to turn the heat down to low and cook longer -- anywhere from 15 minutes to hours. This continues to intensify the flavors and thicken the Chili.
• Serve in a bowl with a sprinkle of fresh cilantro, scallions, cheddar cheese, and a spoonful of sour cream. Fresh corn tortillas, cornbread, and garlic-jalapeno focaccia bread go well with this also
• You can vary this in any way - often I'll use shredded rotisserie chicken or different types of beans. Also, you can omit the tomatoes, adobo sauce and red powders all together and use roasted, seeded and peeled green chiles. If you like more of that east coat/midwestern style chili use ground chicken or turkey and add some tomato paste instead of the cheese/cornmeal to thicken. You can also omit the meat altogether and add extra beans & vegetables.
• This recipe also works well in the crock pot left cooking all day using dried & soaked beans - I like the health benefits of this myself.

MELANIE'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

MELANIE'S WHITE BEAN CHICKEN CHILI

Steps:

• In larger pot, saute chicken with onion and garlic until chicken is not pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream right before serving.

MELANIE'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

MELANIE'S REDNECK RED CHILI SAUCE

Steps:

• First, the dried chili pods I choose depends on my mood. I do usually like to mix it up for depth of flavor and love Guajillo and Ancho/Pasilla varieties. I've even been known to slip in a few of the skinny asian hot peppers for extra heat and depth.
• Place Chili pods on a baking sheet and into the oven at 375 degrees. Bake for about 5 minutes. Place the Hot Chili Pods in a large bowl and cover with water. Soak for about 30-40 minutes.
• Cook bacon in a large skillet until crispy. Remove bacon and reserve about 3 TBS of the bacon grease.
• Pull the tops off the chili pods and place into a blender with the onion, garlic, spices, a slice of bacon, and some of the chili soaking water (barely cover the blender ingredients with the water). Depending on the size of your blender you may need to do this in batches. Puree until smooth.
• Heat bacon grease in a large skillet or pot over medium-high heat. Add chili sauce. Bring to a boil and reduce heat to a simmer for about 20-30 minutes until it starts to thicken a bit. This will intensify that beautiful earthy red chili flavor.
• Sometimes, the sauce will have a bitter taste -- all depends on the quality and variety of the dried chilis. If this happens to me, I like to add just a touch of honey to smooth out the flavor.
• I like to use this sauce for tamales. You can also use it for enchiladas, chili colorado, or other recipes.
• It also freezes well for future use.

MARGIE'S CHILI

Steps:

• In a large saucepan, brown beef and onions; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.