Pops Chilli Recipes

Steps:

• 1. Slice peppers, jalapeño, shallots and celery add garlic and oil and sauté until peppers are soft then put aside.
• 2. Brown meat and drain then add all the vegetables and tomato paste and Sauté for 2 minutes. If you love meat add 1 pound of chuck roast cut it into cubes and add to mixture when you sauté tomato paste.
• 3. Add all dry ingredients, crushed Tomato's, tomato sauce, stewed tomato's Stir well, cover and simmer on low heat for 1 hour. Check and stir often. Do not put on high heat because it will burn. I recommend using Cast Iron pot with lid. Everything tastes better in Cast Iron Serve over elbow noodles. Add 1/2 hour simmer time if chuck roast is used.
• 4. About halfway thru cook time drain beans and add to pot. For more taste and kick add 1/4 cup of chipotle hot sauce defiantly makes the sauce taste better but is optional.

Steps:

• Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
• Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

Steps:

• Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the basil and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, finely mince the chile (seeded for less heat, if desired). Add the salt to the minced chile, and run your knife through the mixture several times until the salt starts to turn light pink; set aside.
• Put the watermelon and lime juice in a blender. Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil. Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops. Serve immediately with any remaining chili salt on the side.

Steps:

• Heat oil in small dutch oven and saute onion, garlic and meat until meat is no longer pink.
• Drain any fat from the pan.
• Add seasonings, then beans and tomato sauce.
• Cook on low (simmering) about 1/2 hour.
• Serve with grated cheese for topping.