Okra Chili Recipes
MATT'S BEAN CHILI WITH OKRA
While away from home, my husband learned how to cook. The one thing that he prides himself the most on is his chili with okra. I do have to say that even the mention of it makes my mouth water. There isn't a special ingredient or really anything unusual about the dish. It's just good.
Provided by Kitty
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h10m
Yield 10
Number Of Ingredients 15
Steps:
- Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes.
- While the beef is browning, coat okra in beaten eggs and toss in flour. Set aside.
- Drain and discard grease from the beef. Stir black beans, kidney beans, tomatoes, corn, cinnamon, cumin, chili powder, cayenne, brown sugar, and salt into the pot. Bring to a boil; continue to boil for 30 minutes. Reduce heat, cover, and let simmer for 2 hours.
- While chili simmers, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil until browned, about 5 minutes, working in batches as needed. Set fried pieces on paper towels to drain and let rest.
- Serve chili in bowls with fried okra on top for a nice added crunch.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 45.1 g, Cholesterol 65.6 mg, Fat 12.1 g, Fiber 9.4 g, Protein 18.6 g, SaturatedFat 3.2 g, Sodium 938.2 mg, Sugar 4 g
OKRA, AVOCADO AND TOMATO SALAD WITH CHILI AND LIME JUICE
This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like okra, so I figured okra could stand in for nopales in this salad. The result is prettier and, I think, tastier -- and certainly easier to work with than cactus. There is no need for oil in this salad. If you want less viscosity, you can marinate the okra in vinegar and salt first (see this week's other recipes), but you will lose the beautiful color. You must serve this right away.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Trim the stems and tips from the okra, and place it in a steamer above 1 inch of boiling water. Cover and steam four minutes or until crisp-tender. Drain and rinse with cold water, then slice about 1/4 inch thick and place in a large bowl.
- Add the jalapeño, avocado, tomatoes and onion, if using. Season generously with salt, and toss together. Add the cilantro and lime juice, and toss well. Serve garnished with crumbled queso fresco, if desired.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 471 milligrams, Sugar 4 grams
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