Bodacious Chili Recipes

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

Steps:

• 1. Debone chicken and cut in small pieces. ( I use a 17 qt roster whin i make my chili for cook offs)pour broth,beans,green chilies,and rotel into a 7gt or larger crock pot.cook on high for 1/2 hour stiring often.add chicken and sausage. stir to mix well. add corn,peppers alfredo sauce. stirr to miz well.add cummin,1/2 teaspoon blkck pepper. stir. layer on cheese. cook for abought 1 hour on high.
• 2. After 1 hour. add brown suger. stir and mix well. cook on low for 4 hours.
• 3. After 4 hours taste and re season as needed. i serve with lomain noodles

Steps:

• 1. brown the ground meat. I usually do a mix of turkey and beef. When the meat is nicely brown, drain it and put back into the pan.
• 2. Stir in the dry ingredients and cook for about 2 minutes.
• 3. Add the Masa Harina and cook for one or two minutes. then add in the tomato sauce and add enough water to cover the meat by about 1 inch. Add the can of beans and simmer for half an hour. Serve with chopped onion, grated cheese, sour cream, tortilla chips and black olives if desired.
• 4. Change ups: Use beer instead of water Add in one half ounce of unsweetened chocolate. Add corn, different kinds of beans, hominy If you don't have masa harina. You can throw in about 6 tortilla chips when you put in the water, they will melt and thicken the soup. You really need the chips or masa because the flavor of the corn flour in it is exceptional.

Steps:

• Heat the olive oil in a large pot over medium-high heat.
• Add the first 8 ingredients; cook and stir continuously until the meat is browned; drain and return mixture to the pot.
• Add in the next 14 ingredients; stir to combine.
• Bring to a boil; cover, lower heat, and simmer 1 1/2 hours; stir occasionally.
• Serve hot, topped with shredded cheddar cheese.

Steps:

• Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
• Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
• If not using immediately, transfer to a glass jar with a lid. Refrigerate.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.