Best Chili With Horseradish And Sour Cream Recipes

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

CHILI-HORSERADISH SAUCE

Steps:

• Mix all ingredients together and store in the fridge.

LOBSTER HUSHPUPPIES WITH HORSERADISH CREAM

Steps:

• For the cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and 3 to 4 turns pepper. Whisk to combine, then cover and refrigerate.
• For the lobster: In a large pot, add 3 inches cold water, the white wine, crab boil seasoning, peppercorns, salt, garlic and lemons. Bring to a boil then drop in the lobster tails and poach until the shells turn bright red and the flesh is just cooked through, 7 to 8 minutes. Remove the tails from the cooking liquid and cool slightly before picking the meat from the shells.
• For the hushpuppies: Place half of the lobster meat and the buttermilk in the pitcher of a blender and puree until smooth. Roughly chop the remaining lobster meat and set aside. In a large mixing bowl, combine the cornmeal, flour, red peppers, baking powder, black pepper, jalapenos and 2 teaspoons salt. Stir in the scallions, eggs and the lobster-buttermilk mixture, and then fold in the chopped lobster tails. Mix until combined.
• In a large Dutch oven set over medium heat, add 2 to 3 inches of canola oil. Heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Working in batches, place heaping tablespoons of the batter into the hot oil. Use two spoons or a 2-tablespoon scoop to form the dumplings and drop into the oil. Fry the hushpuppies, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Using a slotted spoon, remove the hushpuppies from the oil and place on a paper-towel-lined plate. Season with salt and squeeze lemon juice over the top.
• Serve the crispy hushpuppies with the chilled horseradish cream.

BEST EVER SHORT RIB CHILI

Steps:

• Combine salt, pepper and fennel in small bowl.
• Rub salt/pepper/fennel mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or overnight in the refrigerator)
• Bring large Dutch Oven to medium-high heat and add olive oil; swirl to coat the pan.
• Sear short ribs on all sides (you will need to do this in batches).
• Remove short ribs and place on plate; set aside.
• Using the same Dutch Oven, add beef broth to deglaze the pan, scraping up any bits on the bottom of the pan.
• Add celery, carrots, leeks, tomato paste, diced tomatoes, red wine, garlic, oregano, thyme, smoked paprika, basil, bay leaf and rosemary.
• Preheat oven to 300 degrees F.
• Let simmer for 10-15 minutes to let reduce.
• Add short ribs back into dutch oven with braising liquid.
• Place in oven (uncovered) and let cook for 2-3 hours.
• Remove from oven and take short ribs out of braising liquid and set aside on plate and let cool slightly.
• Add kidney beans, mushrooms, whole tomatoes, chili powder and sugar.
• Mix well and use a knife to quarter the whole tomatoes.
• Take short ribs and remove meat from bone; Cut up into bite sized pieces and put back into the Dutch Oven.
• Stir together.
• Place Dutch Oven on stove and let simmer (covered) for at least a half hour. It could simmer longer if you are making ahead of time or place in a crock pot on low until you are ready to serve.
• When you are ready to serve, mix sour cream and horseradish together and serve with chili.

CHILI WITH HORSERADISH AND SOUR CREAM

Steps:

• 1. Heat large nonreactive Dutch oven or large pot over medium-high heat until hot
• 2. Crumble ground beef and sausage into Dutch oven or into large pot for 10 min.or until browned. stirring frequently
• 3. Stir in all remaining chili ingredients. Bring to a boil over high heat , reduce heat to low, Simmer ,covered 25-30 min.or until flavors have blend
• 4. Meanwhile, combine topping ingredients in a small bowl, serve with chili.
• 5. BON APPETIT!!!

CREAMY CHIVE AND HORSERADISH SAUCE

Steps:

• Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

SOUR CREAM AND HORSERADISH SAUCE

Steps:

• Mix all the ingredients in a small bowl.
• Cover and let stand at room temperature for 1 hour for the flavors to blend.
• Refrigerate any leftovers.

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE

Steps:

• Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
• Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
• Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
• Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
• Serve with the sour cream-horseradish sauce.