Sweet Heat Chili In A Bag A1 Recipes

A.1. CHILI

Steps:

• Brown meat with peppers, onions and garlic in large saucepan. Stir in chili powder; cook and stir 1 min.
• Stir in tomatoes and water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
• Add beans and steak sauce; mix well. Simmer, covered, 5 min.

SWEET AND SPICY GROUND BEEF CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
• While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
• Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

SWEET HEAT CHILI IN A BAG #A1

Steps:

• Add one tablespoon of the oil to a soup pot and heat over medium heat.
• Once the oil is hot, add the corn, the onions, garlic, habanero, bell pepper, and mission figs. Cook until softened, about three minutes, and then remove from the pan.
• Add remaining oil to pan.
• Add the ground turkey and brown, about five minutes.
• Add the vegetable mixture back to the pan with the ground turkey.
• Add the fresh ground pepper.
• Deglaze the turkey with the chicken stock, scraping the browned bits from the bottom of the pan.
• Add the beans with juice from can, A.1. sauce, tomato sauce and the brown sugar. Bring to boil and reduce to simmer, about 25 minutes. Cover but stir as needed.
• Cut puff pastry sheets into four pieces.
• Spray bottom of soup or chili bowels with cooking spray.
• Roll the puff pastry out with a rolling pin and form the puff pastry into the bowls.
• Spoon in equal parts of the chili.
• Twist the top of the puff pastry to create a seal. Be as creative as you want with the twist.
• Brush pastry "bags" with the egg wash.
• Cook the puff pastry according to the package directions (10 - 15 minutes). Adjust cooking time accordingly for your oven until you get the level of brown that you want.
• Serve with cilantro and sour cream if using.
• Drizzle with extra A,1. sauce.

SWEET AND SPICY CHILI

Steps:

• In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

A.1. POT STICKERS WITH CHILI PINEAPPLE DIPPING SAUCE #A1

Steps:

• In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
• To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. Original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
• In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let pot stickers steam for 5 to 7 minutes.
• While pot stickers are cooking to a food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until combine into a sauce.
• Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.