Pops Chili Recipes

POPA'S SIMPLE WHITE CHILI

Steps:

• Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
• Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

COCONUT MANGO POPS

Steps:

• Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
• Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
• Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.

POPS' CHILI

Steps:

• brown beef in a large skillet, drain and put in a large pot.
• heat olive oil, saute onions and peppers a few minutes until translucent, add to meat.
• add spices and tomatoes with broth, bring to a boil, reduce heat and simmer 2 hours stirring occasionally. add liquid as desired.
• for the last 30 minutes- hour add the beans.
• serve with cheese, sour cream, onion, crackers, etc.

WATERMELON, CHILI AND BASIL ICE POPS

Steps:

• Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the basil and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, finely mince the chile (seeded for less heat, if desired). Add the salt to the minced chile, and run your knife through the mixture several times until the salt starts to turn light pink; set aside.
• Put the watermelon and lime juice in a blender. Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil. Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops. Serve immediately with any remaining chili salt on the side.

CHILI MAC 'N' CHEESE POPS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium heat, until shimmering. Add the onion and cook until caramelized, about 10 minutes.
• Add the green bell pepper and cook until softened, about 3 minutes.
• Add the ground beef, break apart, and cook until no longer pink, about 5 minutes.
• Add the tomato, kidney beans, green chiles, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and let simmer for about 10 minutes. Remove the pan from the heat and set aside until ready to use.
• In a large pot over medium-high heat, add the milk and macaroni. Stir continuously until the milk reaches a simmer and the pasta is cooked.
• Turn off the heat, and stir in the butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all of the ingredients are incorporated.
• Line a 9x13-inch (23x33 cm) casserole dish with parchment paper so the paper is hanging over the sides of the dish.
• Spread a third of the macaroni evenly on to the bottom of the dish and sprinkle half of the cheddar cheese over the top. Spread half of the chili over the cheese. Spread another third of macaroni over the chili, and sprinkle the remaining cup of cheddar cheese on top. Spread the rest of the chili over the cheese. Spread the rest of the macaroni over the chili.
• Cover the casserole dish with a piece of parchment paper. Freeze for at least 6 hours, up to 12 hours.
• Remove the casserole from the dish using the parchment paper to help you pull it out. Place on a work surface.
• Insert 9 skewers into one long side of the casserole 4 inches (10 cm) deep, spacing about 2 inches (5 cm) apart. Repeat on the other long side of the casserole. Cut the casserole in half vertically, then make 8 horizontal cuts in between the skewers.
• Crush the corn chips until they are a coarse sand-like texture, then pour onto a large plate. Put the flour and eggs in separate medium dishes.
• Place one of the pops in the flour, turning to coat on all sides, and tap off the excess flour. Place the pop in the egg and coat until there is no exposed flour. Place the pop in the crushed corn chips and coat. Repeat with the remaining pops.
• Heat the oil in a large pot until the temperature reaches 325˚F (165˚C).
• Fry the skewers 2 at a time for 8 minutes, until browned and crisp.
• Transfer to a wire rack or paper towels to drain.
• Sprinkle with cilantro and serve immediately.
• Enjoy!

POP-POP'S CHILI

Steps:

• Heat oil in small dutch oven and saute onion, garlic and meat until meat is no longer pink.
• Drain any fat from the pan.
• Add seasonings, then beans and tomato sauce.
• Cook on low (simmering) about 1/2 hour.
• Serve with grated cheese for topping.