GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
SPICY CHILI
Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat.
Provided by Lauren Allen
Categories Main Course
Time 1h45m
Number Of Ingredients 19
Steps:
- In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
- Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
- Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
- Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.
Nutrition Facts : Calories 502 kcal, Carbohydrate 42 g, Protein 42 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 729 mg, Fiber 9 g, Sugar 19 g, ServingSize 1 serving
NEW MEXICO CHILE VERDE (GREEN CHILI)
New Mexico Chile Verde (Green Chili) - This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers!
Provided by Sommer Collier
Categories Main Course Soup
Time 4h
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
- Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
- Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
- Take 2 forks and break the pork up even more. Salt and pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 626 kcal, Carbohydrate 23 g, Protein 63 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 186 mg, Sodium 1657 mg, Fiber 5 g, Sugar 8 g
SPICY CHILI
This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey
Provided by Taste of Home
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
THE BEST SPICY GREEN CHILE CHILI
This recipe is the best Spicy Green Chile Chili and is different than most spicy chili recipes. What sets this chili apart from the rest is that it includes green chile.
Provided by Emily
Categories Main Dish Recipes
Time 1h5m
Number Of Ingredients 14
Steps:
- Brown the ground beef or turkey in a large pot with onion, garlic and green pepper on medium heat.
- Add diced tomatoes and tomato sauce.
- Drain and rinse the kidney and black beans and add to the pot.
- Add green chiles and jalapeño.
- Put garlic, chili powder, oregano, basil, salt, pepper and garlic salt into the pot and stir really well.
- Simmer for 15 minutes on medium heat, then on low for 30 min.
Nutrition Facts : Calories 361 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 12 grams fat, Fiber 12 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cup, Sodium 973 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
MILE HIGH GREEN CHILI
Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Provided by chefclaudiesel
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 5h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
- Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
- Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
- About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 8.6 g, Cholesterol 31.6 mg, Fat 12 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.8 g, Sodium 210.4 mg, Sugar 3.8 g
SPICY PORK & GREEN CHILI VERDE
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. -Anthony Bolton, Bellevue, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.
Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
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