Nans Chili Recipes

NANA'S GREEN CHILE MAKE-AHEAD BREAKFAST CASSEROLE

Steps:

• Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
• Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
• Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
• Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
• To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

NAN'S CHILI

Steps:

• Brown ground beef.
• Add tomato sauce, tomatoes and water.
• Stir in the onion, garlic and seasonings.
• Add beans and simmer 30- 45 minutes.
• Serve with saltine crackers to crush into the chili.

NANA'S CHILI

Steps:

• Brown ground beef with onion and green pepper; drain.
• Add all other ingredients.
• Rinse cans/jars with water if more liquid is needed.
• Bring to a boil.
• Lower heat and simmer 2 hours (or more).

CHEESY CHILLI NAAN BREAD

Steps:

• Lightly flour a dry surface
• Place a sheet of greaseproof paper on a baking tray
• Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated
• Form a well in the centre of the dry ingredients and add the Oil and Water
• Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl
• Remove from mixing bowl and place onto the floured surface
• The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces
• Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm
• Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
• Once the dough has risen, place onto a lightly floured surface
• Roll each ball out to a maximum thickness of 1cm
• Sprinkle the cheese in the centre of the dough
• Pull the edges of the dough inward and form together to seal the cheese inside
• Rollout the dough again to a maximum of 0.5cm thickness. The folds which are made from sealing the cheese in the dough should no longer be visible once rolled and there should not be any gaps where the cheese can escape from
• Heat a large, lightly oiled pan
• Once the oil has heated up, place one of rolled out naans into the pan, folded side down
• Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
• Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned
• Remove from the pan and serve, placing a small amount of butter on top

BEST NO-BEAN CHILI

Steps:

• Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
• Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
• Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
• Reduce heat to Low and cook for 2 hours.

CHEESY CHILLI NAAN BREAD

Steps:

• Preperation:.
• Lightly flour a dry surface.
• Place a sheet of greaseproof paper on a baking tray.
• Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
• Form a well in the centre of the dry ingredients and add the Oil and Water.
• Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
• Remove from mixing bowl and place onto the floured surface.
• The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
• Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
• Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
• Method:.
• Once the dough has risen, place onto a lightly floured surface.
• Roll each ball out to a maximum thickness of 1cm.
• Sprinkle the cheese in the centre of the dough.
• Pull the edges of the dough inward and form together to seal the cheese inside.
• Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
• Heat a large, lightly oiled pan.
• Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
• Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
• Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.

NINA'S TEXAS CHILI

Steps:

• Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.

NO BEANS ABOUT IT - CHILI

Steps:

• Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
• Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

CHEESE & CHILLI NAANS

Steps:

• Heat oven to 190C/170C fan/gas 5. Sprinkle the breads with a little water, then top with grated cheddar and chilli. Bake on the oven racks for 5 mins until the cheese has melted, then remove and scatter with the coriander.
• Cut into quarters and serve.

ROSEMARY & CHILLI NAAN

Steps:

• Heat the grill to hot. Mix chopped rosemary leaves with the red chilli and stir in olive oil. Drizzle 2 large naans with 1 tbsp water and spread over the rosemary mix. Grill for 2-3 mins until golden, then serve.