Tucsonchilidip Recipes

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GREEK TZATZIKI



Greek Tzatziki image

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Provided by LeeleeCooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

Steps:

  • Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

FILET MIGNON CHILI



Filet Mignon Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 31

2 tablespoons olive oil
2 small yellow onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 cloves garlic, chopped
1 pound lean ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/4 teaspoon cayenne
One 28-ounce can diced tomatoes
One 4.5-ounce tube tomato paste
2 cups chicken stock
One 15-ounce can black beans, drained
One 15-ounce can pinto beans, drained
1 pound filet mignon, cut into 1/2-inch chunks
Cheese Crisps, for serving, recipe follows
Pico de Gallo, for serving, recipe follows
Avocado Mash, for serving, recipe follows
1 cup shredded pepper jack cheese
3 vine-ripe tomatoes, seeded and diced
1 small red onion, finely chopped
1/2 cup packed fresh cilantro, finely chopped
1/2 lime, juiced
Kosher salt and freshly ground black pepper
3 avocados
Kosher salt and freshly ground black pepper
1/2 lime, juiced
1 bunch green onions, green parts only, chopped

Steps:

  • Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
  • While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
  • Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
  • Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
  • Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
  • Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.

TUCSON CHILI DIP



Tucson Chili Dip image

Number Of Ingredients 8

1 (8-ounce) package cream cheese softened
1/2 cup sour cream
1 (2 1/2-ounce) jar dried beef
1 (4-ounce) can green chili chopped, undrained
1 1/2 tablespoons dried minced onion
2 teaspoons chives chopped
1/2 cup pecans chopped
tortilla chip

Steps:

  • Preheat oven to 350°.In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.Rinse dried beef and pat dry. Chop coarsely. Into the cream cheese mixture, gently stir beef, chilies, onion, and chives. Pour into a 1-quart baking dish. Sprinkle pecans over top.Bake 20 minutes or until puffed and the edges are bubbly.Serve hot with tortilla chips.To Microwave: Place mixture in a microwavable dish. Microwave at 50% power (350 watts) 6 minutes or until puffed and the edges are bubbly, stirring three times. Sprinkle pecans over top. Microwave at 50% power 2 minutes longer or until heated through.

Nutrition Facts : Nutritional Facts Serves

TUCSON CHILI



Tucson Chili image

A simple and very tasty recipe for chili. I have seen many recipies come close to this one and everytime the recipie is not followed to the exact ingredient it falls short of this perfect balance. Great for Tailgating!

Provided by Tucson Car Guy

Categories     Meat

Time 3h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

2 lbs ground sirloin
1 (8 ounce) can tomato sauce
2 cups water
3 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
1/4 cup taco seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 cups vegetable broth
2 (16 ounce) cans kidney beans (drained)

Steps:

  • Heat olive oil in saucepan over medium heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add sirloin and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, broth and tomato paste. Simmer until thickened stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 442.3, Fat 23.6, SaturatedFat 7.8, Cholesterol 76.9, Sodium 852, Carbohydrate 27.8, Fiber 6.1, Sugar 5.8, Protein 29.7

TURKISH CHILLI DIP



Turkish Chilli Dip image

A mildly spicy Turkish chilli dip. To give a fiery kick to this dip, add chilli powder or a dash of Tabasco sauce in it. Best served cold with Turkish bread.

Provided by Deux Petits Chefs

Categories     Peppers

Time 11m

Yield 8 serving(s)

Number Of Ingredients 11

2 medium ripe tomatoes, peeled
2 inches piece cucumbers, peeled
1 red bell pepper
2 scallions
1/4 teaspoon dried mint
1/2 teaspoon paprika
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt
1 tablespoon red wine vinegar
3 tablespoons lemon juice
15 ml chili oil (Available from Asian grocers)

Steps:

  • Remove the seeds from the tomatoes, cucumber and red bell peppers.
  • Chop into very fine pieces using a knife or a food processor.
  • Drain excess liquid.
  • In a salad bowl, mix all the ingredients together very well.
  • Refrigerate.
  • Serve cold with turkish bread.

THE BEST TURKEY CHILI



The Best Turkey Chili image

This is just the best tasting chili. My family prefers it over beef chili. I like to put out toppings such as chopped onion, cilantro, chopped bell pepper, cheese, and sour cream and let everyone serve themselves.

Provided by Valerie Brunmeier

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 2h30m

Yield 14

Number Of Ingredients 16

2 pounds ground turkey
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
½ cup chopped onion
1 clove garlic, minced
¼ cup red wine
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
2 bay leaves

Steps:

  • Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 22.2 g, Cholesterol 47.9 mg, Fat 5.8 g, Fiber 7.7 g, Protein 19.6 g, SaturatedFat 1.4 g, Sodium 561.9 mg, Sugar 1.6 g

EASY TUCSON CHILI DIP



Easy Tucson Chili Dip image

Make and share this Easy Tucson Chili Dip recipe from Food.com.

Provided by CindiJ

Categories     < 60 Mins

Time 50m

Yield 1 quart

Number Of Ingredients 7

1 -8 ounce cream cheese, softened
1/2 cup sour cream
1 (2 1/2 ounce) jar dried beef
1 (4 ounce) can chopped green chilies
1 1/2 tablespoons dried instant minced onion
2 teaspoons chopped chives
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°F.
  • Rinse dried beef and pat dry. Chop coarsely.
  • In large mixing bowl, combine the cream cheese and sour cream until smooth and creamy.
  • Gently stir in the chopped beef, chilies (do no drain), onion and chives.
  • Place in 1 quart greased baking dish. Top with chopped pecans.
  • Bake for 20 minutes or until puffed and bubbling around edges.
  • Serve with crackers of your choice, we like Triscuit, Wheat Thins, Tortilla chips.

Nutrition Facts : Calories 876.6, Fat 73.3, SaturatedFat 22.8, Cholesterol 147, Sodium 2170.2, Carbohydrate 31.1, Fiber 7.7, Sugar 17.7, Protein 34.1

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