Black And White Chili
Source: White Lily Foods
1 large onion, chopped (about 2 cups)
1 cup chopped celery
1 tablespoon vegetable oil
1 to 1 1/2 pounds boneless skinless chicken
breasts, cut into 1/2-inch cubes
2 (14 1/2 ounce) cans chicken broth
1 (4 1/2 ounce) can chopped green chiles (undrained)
2 teaspoons ground cumin
1 (2.75 ounce) envelope country gravy mix
1/2 cup cool water
2 (15 ounce) cans black beans, rinsed and drained well
1/4 cup chopped fresh cilantro leaves
In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender. Add chicken and cook until chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to a boil.
In 2-cup glass measure, dissolve gravy mix in water. Stir into boiling soup; stir until thickened. Cover; reduce heat and simmer for 10 minutes to allow flavors to blend. Stir in beans and cilantro; heat through.
Yields 8 servings.
Chili Burritos
This is a terrific way to use up any leftover chili.
1 1/2 cups chili
4 flour tortillas
1 cup mild Cheddar cheese, grated
Heat the chili. Lightly heat the tortillas in a dry skillet. Divide the chili among the 4 tortillas. Sprinkle on the cheese. Roll up into cylinders. Serve warm.
Serves 4
Ranch House Chili Casserole
4 slices bacon
2 pounds boneless beef, cubed
2 medium onions, chopped
1 clove garlic, minced
2 (8 ounce) cans tomato sauce
1 1/4 teaspoon salt
1 tablespoon chili powder
2 teaspoons granulated sugar
2 dashes hot pepper sauce
2 (20 ounce) cans red kidney beans, drained
Cook bacon in large skillet until crisp. Remove bacon, drain and crumble. Pour off all but 3 tablespoons fat. Brown meat in the fat and put into a 3-quart casserole. Cover and bake at 375 degrees F for 30 minutes.
Add onions, garlic and 1 cup water. Then add tomato sauce and stir in chili powder mixed with the sugar. Cover and bake at 300 degrees F for 45 minutes.
Add remaining ingredients, mix well and bake at 350 degrees F for 20 minutes.
Just before serving, sprinkle with bacon.
Mogollon Mountain Chili
Source: Christopher Creek Landmark Cafe, Payson, Arizona
2 pounds ground beef
2 onions, chopped
2 small cans diced green chiles
3 bouillon cubes
1 (15 ounce) can stewed tomatoes
2 cans kidney beans
4 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon Mexican oregano
1 teaspoon celery salt
1 teaspoon crushed red pepper
2 tablespoons granulated sugar
Brown ground beef and drain off fat. Add onions, chiles and bouillon cubes and cook until onions are translucent. Add remaining ingredients. Simmer 1 hour.
Firecracker Chili Cheese Pie
Source: Savor The Moment – Junior League of Boca Raton
1 cup crushed tortilla chips
3 tablespoons melted butter
16 ounces cream cheese, softened
2 eggs
1 (4 ounce) can chopped green chiles
2 fresh jalapenos, chopped
4 ounces Colby cheese, shredded
4 ounces Monterey jack cheese, shredded
1/4 cup sour cream
Garnish
Chopped green scallions
Chopped tomatoes
Sliced black olives
Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9-inch springform pan. Bake at 325 degrees F for 15 minutes.
Beat the cream cheese and eggs. Mix in the green chiles, jalapenos and cheeses. Pour over the baked layer. Bake at 325 degrees F for exactly 30 minutes. Cool for 5 minutes.
Place on serving platter, loosen the sides of the pan with a knife and remove. Spread the sour cream over the pie and garnish by mounding the chopped tomatoes in the middle, the olives on top in the middle and scattering the chopped scallions around the perimeter of the chopped tomatoes. Arrange regular tortilla chips all around with points out and scatter a few red tortilla chips around.
Serves 8 to 10.
Chili Nuts
2 (12 ounce) cans cocktail peanuts
1/4 cup butter or margarine
1 (8 ounce) package chili seasoning mix
Put nuts into crockpot. Pour butter or margarine over nuts and sprinkle with dry chili mix. Toss until well mixed. Cover and heat on LOW for 2 to 2 1/2 hours.
Turn control to HIGH. Remove lid of crockpot and cook for 10 to 15 minutes.
Serve warm or cool.
Chili Casserole
1 (6 ounce) box chicken flavor stuffing mix (with separate
seasoning packet inside)
1/2 cup hot water
1/2 pound lean ground beef
1 small onion, chopped
1 (15 ounce) can chili with beans
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
1/2 cup thawed frozen sweet corn
1/4 cup sliced black olives
Sour cream for garnish (optional)
Preheat the oven to 350 degrees F.
In a greased 2-quart casserole, combine the stuffing mix, stuffing seasoning packet and water. Press evenly into the bottom of the casserole; set aside.
In a large skillet, brown the ground beef and onion over medium-high heat. Remove from heat. Stir in the chile, 1 cup of the cheese, the corn and olives. Spoon over the stuffing in the casserole. Bake for 25 minutes or until heated through.
Serve topped with the remaining 1/2 cup cheese and dollops of sour cream, if desired.
Yields 4 servings.
Chili Seasoning Mix
Posted by tgraddy at recipegoldmine.com May 18, 2001
1 1/2 cups yellow cornmeal
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 1/2 cups milk
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 eggs, slightly beaten
1/3 to 1/2 cup finely chopped jalape?o peppers
1/2 cup shredded Monterey jack or Cheddar cheese
1/4 cup chopped onion
Combine cornmeal, sugar and salt in a mixing bowl. Scald milk; pour over cornmeal. Cool to lukewarm.
Add remaining ingredients and mix well. Pour into a well-greased 9-inch square or round baking pan. Bake in a 425 degree F oven for 40 to 45 minutes.
Makes 9 to 12 servings.
Crockpot Taco Chili
1 1/2 to 2 pounds lean ground beef
1/2 cup (1 medium) onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans diced tomatoes
1 (10 ounce) can Ro*Tel
1 (16 ounce) can pinto beans, rinsed and drained
1 (5 ounce) can chili beans in chili sauce
1 cup frozen whole kernel corn
Shredded mozzarella, Monterey jack or Cheddar cheese
Slightly crushed tortilla chips
In a large skillet, cook ground beef and onion, one-half at a time, until meat is browned and onion is tender. Drain off fat. Transfer to a 3-1/2 or 4-quart crockpot. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce and corn. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Sprinkle each serving with some cheese and chips.
Makes 8 servings.
