Russian Chili Recipes

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Steps:

• In a large skillet over medium heat, cook beef until brown. Drain and let cool. Rinse with water. Drain.
• In a large pot over medium heat, cook onion, bell pepper and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, salt, pepper, parsley and cumin. Reduce heat, cover and simmer 30 minutes.
• Stir in tomato paste and cook 10 minutes more.
• Stir in kidney beans and heat through. Remove from heat and stir in sour cream.

Steps:

• In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

Steps:

• In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

Steps:

• Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
• Stir until well combined in separate bowl.
• Place chicken in glass baking pan.
• Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
• Served best over Jasmine rice.
• Enjoy!

Steps:

• Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, and toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Steps:

• In a large skillet over medium heat, cook beef till brown. Drain and let cool.
• In a Dutch oven cook over medium heat onion, bell pepper, and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, parsley and cumin and pepper and salt to taste. Reduce heat, cover and simmer for 30 minutes.
• Stir in tomato paste and cook for another 10 minutes.
• Stir in kidney neans and heat through. Remove from heat and stir in sour cream.