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Soups & Stuff / Chili |
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| Recipe | Rating |
| Three-Bean Skillet Chili
Add broth and lentils and bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes, or until lentils are firm-tender. Add tomatoes and tomato sauce and return to a boil. Simmer, uncovered, 15 minutes or until slightly thickened. Stir in beans, parsley and cilantro and heat through. Serve with choice of toppings on the side. Per serving without topping: 450 calories, 6g fat, 77g carb, 21g fiber, 27g protein, 734 mg sodium. 5 WW POINTS Per serving: 336 Calories (kcal); 5g Total Fat; (12% calories from fat); 19g Protein; 57g Carbohydrate; 0mg Cholesterol; 334mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 127 ----- ---------- |
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| Three-Bean Salad with Coriander Chili Dressing
In a saucepan of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In the blender puree the remaining garlic clove and the remaining 1 cup coriander with the remaining 2 tablespoons lemon juice, the remaining 1/3 cup oil, and salt to taste, scraping down the side of the blender, until the dressing is smooth. Add the green beans and the dressing to the bowl of dressed beans, toss the salad well, and serve at room temperature. Serves 10 to 12. Gourmet June 1992 ----- ---------- |
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| Texas-Style Chili
The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Makes about 8 cups, serving 6. Gourmet December 1992 ----- ---------- |
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| Texas Chili
Return beef and pork to skillet and combine well. Add stock and beer and bring to boil. Cook gently, uncovered, for 2 to 3 hours, until meat is very tender and mixture is thick. Stir in beans. Taste and adjust seasonings if necessary. Transfer chili to 3-qt/3 L casserole, top with cheese and bake in pre-heated 350F/180C oven for 30 minutes, or until thoroughly heated. NOTES : This chili uses small cubes of meat, but you can also use ground meat. Top it with soft yogurt cheese and chopped green onions, or wrap in flour tortillas. This recipe is from Bonnie Stern's Simply HeartSmart Cooking and makes 12 servings. ----- ---------- |
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| Texas Chili
medium heat for 1 1/2 hours, stirring occasionally. If the mixture gets too thick, add water to thin. At the end of the simmering time, degrease the surface and simmer another 15 minutes. During the last five minutes of cooking add the cooked beans. Garnish with cheddar cheese, sour cream, red onions, green onions, or any combination of these topping. Or hollow out the insides of a crusty roll and serve the chili in the bread bowl. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Texas Chili
When thick, add meat, beer, and 4 cups chicken stock, stirring well. Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half. Remove from heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove cinnamon and cilantro and stir in lime juice. Season with salt and pepper. Chef: Dean Fearing (c) 1995 NOTES : from the Mansion on Turtle Creek, Dallas, Texas Recipe by: Good Morning America ----- ---------- |
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| Tex-Mex Chili
Serve with cornbread and salad and you have dinner!! Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Jan 6, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tempeh Chili
Add water, bell peppers and beans; cover and cook 10 minutes, adding more water if necessary. Add tempeh, corn, salt and pepper. Simmer 15 minutes, stirring often. Garnish with cilantro if desired. 5g fat per serving. | NOTES : Makes 8 servings Couscous with Asparagus and Mushrooms Recipe by: Vegetarian Times, April 1996 ----- ---------- |
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| Tempeh Chili
Per serving: 270 calories; 15 grams protein (21%); 12 grams fat (38%); 30 grams carbohydrate (41%); 12 grams fat (38%); 1,242 mg sodium, 5.5 grams dietary fiber. Recipe by: http://soyfoods.com/recipes 3/99 ----- ---------- |
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| Tamale Ideas From the Chiliheads
more water to the Wok/pot. That's it! Not hard at all, especially since you got the ready made masa. Tamales freeze well, so you can go to the mess once for several meals. Serve with salsa or whatever. Just remember that well-cooked meat (juicy and flaky) with tastey seasoning makes the tamale. Yum. Kasin Hunter. Art/writing/gourds/chiles/adventure link: http://www.geocities.com/~kasinhunter Recipe by: Kasin Hunter. Art/writing/gourds/chiles/adventure By "The Meades" |
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| Taco Salad in Chili-Lime Dressing
Place tortillas directly on oven rack and bake until crispy and golden brown, 8 to 10 minutes. Place 1 tortilla on each of 6 plates. Add 2 tablespoons of Chili-Lime Dressing to romaine and toss to coat. Divide romaine among tortillas. Pour some remaining dressing over corn and black bean mixture, toss to blend and spoon over romaine. Place small mound of taco "meat" in center of each salad. Sprinkle with scallions and serve. Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and Mike Milken (Time Life, 1998). PER TACO: 327 CAL.; 16G PROT.; 2G TOTAL FAT (0 SAT. FAT); 62G CARB.; 0 CHOL.; 568MG SOD.; 11 FIBER By Kathleen |
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| Szechwan Chili Sauce
the Master Recipe. Recipe by: Cook's Illustrated 5/6/93 Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
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| Sweet Corn Chili Muffins
Fold in the orange zest, oregano, corn kernels, and chilies and scoop the batter into the muffin cups. Bake for 12 to 15 minutes, until crusty and lightly browned. Eat hot or freeze for future use. From Crazy for Corn by Betty Fussell. Formatted for MM by Pegg Seevers 6/5/96 Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999 ----- ---------- |
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| Sweet Chili Sauce
Gourmet June 1994 ----- ---------- |
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| Super Bowl Chili
Raise the heat to medium and add the sausage meat and ground beef. Stir often until the meat is completely browned. Drain off as much as possible. Reduce the heat to low. Stir in the black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano. Drain the tomatoes and add to the pot with the red wine, lemon juice, dill, parsley and cilantro. Drain the kidney beans and add them to the pot. Stir well. Simmer, uncovered, for 15 minutes. Taste and correct the seasoning. If you like your chili spicier, add more chili powder to taste. Serves 35 ----- ---------- |
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| Stuffed Poblano Chilies with Garlic Mashed Potatoes
sides, turning it frequently. Place the chili in a brown paper bag and close the bag. Let the bag sit on the kitchen counter until the chili is cool enough to handle and the skin is loosened. Remove chili from bag and peel off the blackened skin. Split the chili down side and carefully remove the seeds. PER SERVING: 225 CAL.; 10G PROT.; 1G TOTAL FAT (0 SAT. FAT); 47G CARB.; 0 CHOL.; 127MG SOD.; 6G FIBER. LACTO/VEGAN By Kathleen |
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| Spud Chili
Add potatoes & bell pepper, bring to a boil. Cook, uncovered, over med. heat for 15 mins, stirring occasionally. Add beans and cook another 10-15 mins. Season with salt & pepper to taste. Posted to MasterCook Digest by "Karen C. Greenlee" |
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| Spicy Cabbage Salad with Chili-Rubbed Flank Steak
Assemble the cabbage, bell pepper, basil, mint and cilantro in a large bowl and reserve. In a mixing bowl whisk the garlic, ginger, lime juice, fish sauce, sugar and peanuts until blended. Remove the steak from the grill, let cool for ten minutes prior to slicing against the grain. Top the salad with the sliced steak and pour the dressing over the salad. Recipe by: Steve Dolinsky of CLTV News Good Eating ----- ---------- |
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| Spicy Black Bean Chili
until cheese is melted. Nutrition Information Per Serving: 320 Calories, 11 g Fat, 1270 mg Sodium Posted to MM-Recipes Digest by Paula |
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| Spice Guys Green Chili
Drain the meat a place in a large pot - 8qt or larger Add the "B" ingredients. Turn the heat to medium and begin to warm Add the "C" fresh ingredients. Simmer for one hour and add "D". Simmer for another hour and add "E" taste: Salt, minced onions, sliced serrano chilies, brown sugar. Serve in flour tortillas or over rice. Posted to bbq-digest by "James Hedrick" |
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| Spaghettini with Rock Shrimp, Anahiem Chilies And Arugula
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5636) Per serving: 315 Calories (kcal); 26g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Mario Batali ----- ---------- |
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| Spaghetti, Tomatoes, Opal Basil, Chilis And Mozzarella
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5609) Per serving: 251 Calories (kcal); 28g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 3198mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali ----- ---------- |
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| Southwestern Turkey with Garlic-Ancho Chili Paste And Gravy
pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy. For gravy: Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups. Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups, about 20 minutes. Season with cayenne, salt and pepper. Serve turkey with gravy. Serves 14. Bon Appetit November 1994 ----- ---------- |
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| Roasted Potato Slices with Lime And Chili
Serves 2. Gourmet August 1994 ----- ---------- |
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| Roasted Corn Vegetarian Chili
tortillas. This recipe yields 6 to 8 portions. Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C23) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-06-1998 Recipe by: Michael Lomonaco ----- ---------- |
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| Roasted Chili Sauce
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Roasted Chicken Legs with Plum Chili Salsa
oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450F. oven for 30 to 35 minutes, or until it is cooked through. Make the salsa while the chicken is roasting. Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa. Serves 4 to 8. Gourmet June 1991 ----- ---------- |
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| Red Pork And Bean Chili
the tomatoes, the bay leaf, the salt, the oregano, and the remaining 1 cup water and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 2 hours, or until the pork is tender. Add the kidney beans, simmer the chili, stirring occasionally, for 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream. Makes about 12 cups, serving 6 to 8. Gourmet December 1992 ----- ---------- |
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| Red Chili Salsa
Per serving: 388 Calories (kcal); 5g Total Fat; (9% calories from fat); 16g Protein; 89g Carbohydrate; 0mg Cholesterol; 3728mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Rack of Lamb with Chili Mint Chutney and Carrot Cardamom Chu
Chili Mint Chutney: Combine mint, green onions, salt, vinegar, sugar and chilis in a blender and puree. Add water to thin. Taste and adjust seasoning if necessary. Carrot Cardamom Chutney: Combine all ingredients in a blender and puree until smooth. Recipe by: CHEF DU JOUR SHOW #DJ9171 ----- ---------- |
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