Simmered Chili Olives Recipes
WARM CITRUS-MARINATED OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
- In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
- Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.
CHILLY DAY CHILI
Make this easy and surprisingly hearty chili with ground chicken or turkey. Simmer 3 hours on stove top, or 8 hours in a slow cooker on Low (3 hours on High).
Provided by Cabinluvn
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 3h25m
Yield 8
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
- Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 32 g, Cholesterol 65.8 mg, Fat 4.7 g, Fiber 7.9 g, Protein 33.6 g, SaturatedFat 0.9 g, Sodium 1249.8 mg, Sugar 9.3 g
OLIVE AND CHILI SAUCE
Provided by Food Network
Categories appetizer
Time 10m
Yield about 1 cup sauce
Number Of Ingredients 6
Steps:
- Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
- This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.
SLOW SIMMERED CHILI
The first time I made this my husband said it reminded him of Wendy's chili. This is not a spicy version, so I would suggest keeping a bottle of hot sauce around for those of us that like it HOT. Crushed tortilla chips and sharp shredded cheese make great toppings.
Provided by Virginia Cherry Blo
Categories Beans
Time 23m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef in skillet.
- Add beef and all ingredients into slow cooker.
- Simmer 8-10 hours on low or on high for 4-5 hours.
Nutrition Facts : Calories 308.7, Fat 14.6, SaturatedFat 5.5, Cholesterol 61.7, Sodium 945, Carbohydrate 21.3, Fiber 7.3, Sugar 6.2, Protein 23.2
THE BEST HOMEMADE CHILI RECIPE
The Best Homemade Chili (in our opinion) made with ground beef, tomatoes, beans, peppers and other seasonings for a flavorful meal everyone will love.
Provided by Elyse Ellis
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 17
Steps:
- Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked.
- Drain excess grease.
- Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt, cayenne pepper and paprika.
- Bring to a boil.
- Reduce heat to low, add beans and water, then cover and let simmer for 1 hour.
- Serve hot and top with shredded cheddar cheese, avocado and sour cream.
Nutrition Facts : Calories 247 kcal, Carbohydrate 31 g, Protein 23 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 668 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
SIMMERED CHILI OLIVES
A short simmer in some tomato-garlic-pepper seasoning does wonders for the ordinary olive! Serve at room temperature for a unique addition to a relish tray. Prep time includes cooling overnight.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 9h
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- *imported olives are nice, but any will do Bring olives to a boil in a saucepan of water.
- Drain and rinse under cold water; repeat process.
- Drain again, and set aside.
- Place remaining ingredients in a saucepan and simmer for 15 minutes.
- Add olives with 1/4 cup water; simmer over low heat until water is absorbed.
- Let cool overnight.
- Serve at room temperature.
Nutrition Facts : Calories 132.7, Fat 13.2, SaturatedFat 1.8, Sodium 209.2, Carbohydrate 4.3, Fiber 1.6, Sugar 1.7, Protein 0.8
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