RED-HOT CHILI
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
- Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
- Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.
CHEESY CHILE MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
- Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
- Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.
CORNMEAL AND CHILI MUFFINS
Make and share this Cornmeal and Chili Muffins recipe from Food.com.
Provided by JacquelineS
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine dry ingredients in a bowl.
- Measure milk and add oil and egg to the cup.
- Beat, then add to a well in the dry ingredients.
- Stir until just moistened.
- Add remaining ingredients, stirring lightly.
- Grease a one dozen muffin tins.
- Pour 1/2 c batter into each well.
- Bake 20 minutes.
- Let cool 5 minutes before serving.
Nutrition Facts : Calories 183.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 21.2, Sodium 120.4, Carbohydrate 32.2, Fiber 2.4, Sugar 2.8, Protein 5.2
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
GREEN CHILI MUFFINS
Make and share this Green Chili Muffins recipe from Food.com.
Provided by Konnie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl, stir together flour, sugar, baking powder and salt.
- In another mixing bowl, stir eggs slightly with a spatula; stir in milk, melted butter or margarine, and green peppers.
- Add flour mixture all at once to egg mixture. Stir just until moistened (the batter will be lumpy).
- Lighly grease muffin cups; fill two-thirds full.
- Bake in 400 degrees F oven. for 20 to 25 minutes or until golden.
- Remove from pan.
- Serve warm or cool on a wire rack.
- To transport, wrap in foil; reheat in foil over campfire or in a 350 degrees oven.
- Makes 10 to 12.
Nutrition Facts : Calories 155.3, Fat 5.6, SaturatedFat 3.2, Cholesterol 48.3, Sodium 158.9, Carbohydrate 22.2, Fiber 0.7, Sugar 4.8, Protein 4.1
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