Made 9/20/2017
Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips and/or plenty of steamed white rice.
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- 1—2 teaspoons minced canned chipotle chiles in adobo sauce or 1 tsp chipotle chili powder
- vegetable oil
- dried thyme
- dried oregano
- ground coriander
- garlic powder
- paprika
- ground cumin
- baking soda
- Salt and pepper
- water
- percent lean ground beef
- sugar
- cider vinegar
- Lime wedges
- Coarsely chopped cilantro
- Chopped red onion
from Eating Well Fast & Flavorful Meatless Meals - 30 June 2012 — This was very hot – I think half the chili might do with a tomato note added as well.
- low-fat plain yogurt
- salt
- ENCHILADAS
- water
- vegetable broth
- mild-to-medium hot red New Mexican chile powder
- minced white onion
- canola oil
- RED CHILE SAUCE
- Chili Spice Mix
- garlic powder
- ground paprika
- chile flakes
- Okra Chili
- ground beef
- canned chipotle peppers in adobo sauce
- low-sodium beef stock
- Kosher salt and freshly ground black pepper
- olive oil
- Sea salt and freshly ground black pepper
- ancho chili powder
- ground coriander
- ground cumin
- sweet paprika
- dried oregano
- ground cinnamon
- sugar
- tomato paste
- masa harina
- Grey salt
- fennel seeds
- smoked paprika
- masa harina or all purpose flour
- tomato paste
- chili powder
- minced fresh thyme leaves
- white wine
- chicken stock
- torn basil leaves
June 29 2001
Didn’t have any chipotle chile, but used Muir Glen’s fire roasted tomatoes.
- ev olive oil
- chili powder
- ground cumin
- ground chipotle chile
- salt
- water
- diced tomatoes
- lime juice
- chopped fresh cilantro
Nutrients per serving:
Calories: 254
Fat: 4g
Cholesterol: 0mg
Carbohydrate: 45g
Sodium: 489mg
Protein: 14g
Total dietary fiber: 14g
- * 1 1/2 pounds dried black beans
- * 3 teaspoons corn or canola oil
- * 1 bay leaf
- * 4 teaspoons ground cumin
- * 1 tablespoon sweet paprika
- * 1/2 teaspoon cayenne pepper
- * 2 tablespoons chili powder
- * 1 teaspoon oregano
- * 1/2 teaspoon honey
- * 1/2 teaspoon salt
- * 1/2 teaspoon freshly ground black pepper
- * 1 tablespoon cider vinegar
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn’t require “carne” or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. (“Chili” commonly refers to the dish made with “chile” peppers.) My favorites are the red New Mexican chile peppers traditionally
tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you’re comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you’re using whole chiles, you may want to remove that white tissue if you don’t want your chili too hot.
- dried whole oregano
- dried or canned chipotle pepper
- olive oil
- allspice
- ground cumin
- Garnishes:
- Chopped raw onion
- Chopped tomato
- Shredded lettuce
- Tortillas
One of my favorite chilis and because its vegetarian, Elyssa can eat.
- ground cumin
- pale beer or vegetable broth
- chili powder
- cayenne hot pepper sauce
- coarse salt
- spicy vegetarian refried beans
- olive oil
- Toppings:
- Diced fresh seeded plum tomatoes
- Tortilla chips