SUPER SPEEDY CHILLI
This spicy Mexican beef one pot doesn't need hours of simmering- whip it up in a flash for a cosy night in
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Tip the pesto into a large pan with the mince and cumin, and fry for a few mins. Crumble in the stock cube, add the peppers and kidney beans, then fill the empty can with water and add this to the pan, too. Cover and simmer for 10 mins, then remove the lid and continue to cook for 5-10 mins or until all the liquid has been absorbed. Remove from the heat and stir in the coriander.
- Heat the tortillas following pack instructions and serve with the chilli, avocados, onion and a dollop of mayo.
Nutrition Facts : Calories 876 calories, Fat 37 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 2.9 milligram of sodium
SPEEDY CHILI
By using your microwave, this one-pot meal takes just minutes to prepare.-Betty Ruenholl, Syracuse, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (about 1 quart).
Number Of Ingredients 11
Steps:
- In a microwave oven, cook beef, onion and garlic on high for 2 minutes in a covered 2-qt. microwave-safe dish; stir to crumble meat. Cover and cook for 2-minutes; drain. Add the next six ingredients; cover and cook on high for 3-1/2 minutes. Stir in the beans. Cover and cook 2-1/2 minutes more. Let stand 3-5 minutes. If desired, serve over macaroni and top with cheese and onions.
Nutrition Facts : Calories 315 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 538mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein.
SPEEDY CHILI VERDE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the rice according to the package instructions.
- Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
- Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
- Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.
SUPER DUPER CHILI
This is from a fall cookbook, it said it was submitted by Elizabeth Mays, Nunnelly, Tennessee. I have made it before and it is really good. I thought I'd post it here to share it and just in case I lost the book I'd have it here. Top with some sour cream, some white onions and shredded cheese. I should add that I replace the pork sausage for Hillshire Farm cocktail franks.
Provided by Kitty Kat Cook
Categories One Dish Meal
Time 50m
Yield 3 1/2 quarts, 14 serving(s)
Number Of Ingredients 13
Steps:
- In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.
CHUCK'S SUPER CHILI
This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I've won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.
Provided by CEM61565
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h30m
Yield 20
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
- Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
- Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
- Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 18.2 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 745.8 mg, Sugar 6.3 g
SPEEDY WEEKNIGHT CHILI
Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It's also very tasty and lower in fat when made with ground turkey breast. -Cynthia Hudson, Greenville, South Carolina.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.
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