Mildredchiledressing Recipes

RED CHILE SAUCE (CHILE COLORADO)

Steps:

• Rinse chiles and split open, discarding stems, seeds, and ribs.
• Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
• Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
• Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.

EASY MILD CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
• Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.

MILD-MANNERED CHILI

Steps:

• Lightly coat the inside of a slow cooker with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground turkey to the slow cooker.
• Stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey.
• Cook on Low for 3 hours.

MILD RED CHILE DRESSING

Steps:

• Soak the dried tomatoes in the hot water for 20 to 30 minutes, or until they become soft and plump.
• With a slotted spoon, transfer the tomatoes to a food processor and add the garlic; chop finely.
• Pour tomato-soaking water into the processor and blend well.
• Add the olive oil or apple juice, orange juice concentrate, 3 tablespoons vinegar, soy sauce, chile powder, pepper and salt if using.
• Process until the dressing is creamy.
• Taste and add another tablespoon vinegar if needed.
• Pour into a jar, cover and refrigerate until ready to use.

MEXI-MILD RED CHILI SAUCE

Steps:

• Blend diced tomatoes to a near puree consistency.
• Combine water and cornstarch in a saucepan, whisk until combined.
• Add all ingredients, bring to a boil, then reduce to a simmer.
• Simmer 10 minutes.
• Remove from heat and allow to cool for 30 minutes.
• Store refrigerated or freeze for future use.