Pauls Gringo Chili Recipes
GRINGO CHILI
Make and share this Gringo Chili recipe from Food.com.
Provided by walinda_matrice
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook turkey, onion and garlic over medium heat until turkey loses its pink color. Drain off excess fat.
- Stir in remaining ingredients; bring to a boil. Cover, reduce heat and simmer 15 - 20 minutes.
- Serve hot.
Nutrition Facts : Calories 282.8, Fat 7.4, SaturatedFat 1.9, Cholesterol 59.8, Sodium 448, Carbohydrate 34, Fiber 10.5, Sugar 9.3, Protein 22.8
PAUL'S GRINGO CHILI
Steps:
- Saute in oil ground beef, onion, green pepper, and garlic. Add remaining ingredients and bring to boil. Reduce heat and simmer 30 mins. Serve with shredded cheddar cheese, finely chopped sweet onions, and oyster crackers,
PAUL'S CHILI
Recipe from 1986 Better Home's and Gardens magazine. Can also be made in a crock pot.
Provided by Mommaredkat
Categories Low Cholesterol
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven cook ground turkey and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained beans (except for the black beans, which are drained), tomatoes and green chili peppers.
- Add chili powder, oregano, ground red pepper and pepper. Bring to a boil, reduce heat and simmer, uncovered about 1-2 hours or till desired consistency; stir occasionally.
Nutrition Facts : Calories 329.7, Fat 4.4, SaturatedFat 1, Cholesterol 26.1, Sodium 297, Carbohydrate 51.7, Fiber 15.9, Sugar 6.3, Protein 24.5
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
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