EASY MILD CHILI
This mild chili gets its flavor from ground sausage, chunky tomatoes, and kidney beans. For a spicier chili, substitute the mild salsa for a medium to high heat salsa.
Provided by Shelby Knockenhauer
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 539 calories, Carbohydrate 42.9 g, Cholesterol 90.6 mg, Fat 26.8 g, Fiber 12.9 g, Protein 34.6 g, SaturatedFat 9.3 g, Sodium 2418.3 mg, Sugar 11.2 g
SLOW-COOKED STEW MEAT CHILI
This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion.
Provided by Katie
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h25m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
- Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
- Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 30.4 g, Cholesterol 23.4 mg, Fat 9.3 g, Fiber 9.5 g, Protein 15.6 g, SaturatedFat 2.9 g, Sodium 966.9 mg, Sugar 7.1 g
SLOW STEAMED GOAT OR LAMB WITH MILD CHILE SEASONINGBIRRIA DE CHIVO O DE CARNERO
This is posted by request, I've never made it. It's also a copy cat recipe from the cook book Authentic Mexican by Rick and Deann Bayless.
Provided by Diana Adcock
Categories Lamb/Sheep
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- The Meat: Trim most of the fat from the meat.
- If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg.
- Place in a large, noncorrosive dish.
- The Chile Marinade: Heat a griddle or heavy skillet over medium heat.
- tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
- Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
- Roast the garlic on the hot griddle until black on the outside, soft in the middle.
- Cool and peel.
- Drain the chiles and place in a blender jar with the garlic and vinegar.
- Add the cumin, pepper and salt and 3/4 cup water.
- Blend until smooth-then strain.
- Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing.
- spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight.
- Slow steaming: Preheat the oven to 325.
- Ser a roasting rack into a deep, wide stockpot.
- Make sure the rack is 1 inch off the bottom.
- Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
- Add water to the masa harina to make a soft dough.
- Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot.
- Set the lid in place and press it into the masa to seal.
- Bake for 3 hours.
- Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
- Take out the rack, spoon the fat off the broth and then measure it.
- You need at least 1 quart-if necessary, add water to bring it to that level.
- Pour the broth into a small saucepan.
- Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes.
- Season with salt.
- Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible.
- Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze.
- Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth.
- Mix the onion and cilantro, and pass the lime at the table.
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