Veronicas Chili Recipes

FOUR-ALARM RIB-EYE CHILI

Steps:

• Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
• Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
• Bake in preheated oven until slightly browned, about 30 minutes.

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
• Bake in preheated oven until slightly browned, about 30 minutes.

VERONICA'S RICE AND CHICKEN COMBO BAKE

Steps:

• Chicken: Cut chicken breasts into bite size cubes.
• Sprinkle with salt, pepper and a pinch of cumin.
• Place in a bowl and set aside.
• Lime Sauce: In a small bowl, combine the lime juice, oil and garlic.
• Mix well, pour over chicken cubes, cover and marinate in fridge for 1 hour.
• Rice: Chop the onions and green chilies.
• In a 3 qt shallow baking dish, combine the cream of chicken soup, rice, onions, chilies and spices
• Add the chicken and marinade, mix together, cover tightly and bake at 375 degrees for 45-60 minutes, or until rice is tender.
• Top with cheddar cheese& cilantro (optional) and serve immediately- serving size is 1 cup.

VERONICA'S CHILI

Steps:

• Chop onions into 1/2" dice. Mince the garlic. Heat oil in a large, heavy non-aluminum pot over medium-high heat until hot but not smoking. Saute the chopped onions for about 3 minutes, stirring until the onions are translucent. Add the garlic and saute for about 2 minutes, being careful not to scorch the garlic (over browning will make the garlic bitter).
• In a small bowl, mix together the sugar, chili powder, cayenne, cumin, oregano, salt, pepper, and cornflour, set aside.
• To your pot, add the ground beef and sear, breaking up any large chunks of beef with a spoon.
• Sprinkle the seasoning mixture over the meat, reduce the heat to medium, and stir to help release flavor of the spices.
• Add the chopped chilies, kidney beans, canned tomatoes with their liquid, tomato paste, and beef broth. Stir well, breaking up tomatoes with a spoon, or with your hands. If breaking them up with your hands, be sure to immerse the tomatoes into the juice when breaking them up so you won't squirt yourself with the tomato juice.
• Bring the chili to a boil, raising the heat if necessary. Reduce the heat to low and simmer the chili for 2 - 3 hours, stirring every so often, until reduced to the consistency of your choice.
• Serve with grated cheese, diced red onions, sour cream, and chopped green chilies to top, if desired. Serve with nachos if desired to scoop up the chili.
• NOTE: Because this serves 8-10, I always freeze the rest for quick weeknight meals, or for a topping for oven nachos. Yum.
• NOTE: I don't like my chili too thick, therefore I sometimes add water to loosen it up, and/or I cut the ground beef to 2 lb instead of 3.