EASY FIRECRACKER CINNAMON CHILI
Spicy, but not HOT Firecracker cinnamon chili. Give this delicious, but unusually spiced chili a try, adding shredded zucchini to increase the nutritional value and flavor! A healthy best ever chili recipe1
Provided by Kathleen | The Fresh Cooky 2021
Categories Soups & Stews
Time 6h20m
Number Of Ingredients 27
Steps:
- Drain and rinse beans, add to crockpot or large soup pot. Brown and drain ground meat, add to crock or soup pot.
- While meat is browning, measure out all spices and place in small bowl, stirring to blend. Set aside. Pour diced tomatoes and tomato sauce over brown meat and beans. In same pan you browned meat, over medium heat; add butter, once melted add diced onions and sauté until soft and caramel colored. About 6-7 minutes. Or swap and brown your onions and spices ahead of the beef, cooking the beef in the spices.
- Add garlic and sauté 1 minute until fragrant. Add bowl of spices to the browned onions and garlic, stir around until spices are fragrant. Toss in bay leaf and cinnamon sticks and stir around, remove from heat and pour onion and spice mixture on top of tomatoes. If using, add shredded zucchini, carrots and/or pumpkin puree, mix in well. Empty can of olives into crock along with juices.
- Cover and cook on low for 4-8 hours (if longer needed, stir in ½ cup water) or high 4 hours (be sure to add a little extra water). Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 ounces, Calories 872 kcal, Carbohydrate 96 g, Protein 53 g, Fat 34 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1417 mg, Fiber 11 g, Sugar 70 g, UnsaturatedFat 15 g
OLIVE AND CHILI SAUCE
Provided by Food Network
Categories appetizer
Time 10m
Yield about 1 cup sauce
Number Of Ingredients 6
Steps:
- Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
- This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.
LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES
No one does lamb cutlets/chops better than the Italians and this recipe, which comes to me by way of the great Anna del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful you just want to gnaw every morsel right off the bone. I'd keep side dishes plain - maybe some steamed new potatoes and green beans or somesuch - as this needs no attention-seeking embellishment. And I can't tell you how heavenly they are, should you be lucky enough (and it's unlikely) to have some left over, snatched cold straight from the fridge the day after.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
- Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
- Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
- Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
- Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
- Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
- Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chile should you feel like enhancing the dried chili with the pep of fresh.
CHILI WITH BLACK OLIVES RECIPE - (4.5/5)
Provided by starspangledlady
Number Of Ingredients 12
Steps:
- Put it all in the crock pot. Makes a bunch!
FABULOUS OLIVE SALSA BY JAMES
Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.
Provided by Brent Rice
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 25
Number Of Ingredients 9
Steps:
- Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g
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