Best Firecracker Chili Recipes

FIRECRACKER CHILI POWDER

Steps:

• Mix the ground dried chilies, paprika, cayenne pepper, salt, black and red pepper blend, garlic powder, ground cumin, and ground nutmeg in a small bowl. Store in an airtight container.

FIRECRACKER SHRIMP WITH SWEET CHILI SAUCE

Steps:

• 1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes. 2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste. 3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.

COWBOY FIRECRACKER CHILI

Steps:

• 1. Pinto Beans cooked the quick cook method - wash and drain, place in a soup pot covered with water and bring to a boil. Boil gently for 3 minutes. Remove from the heat and cover for 1 hour. Return to the burner and add water if needed. Add the salt pork and simmer until tender. When they are done, remove the bacon and discard or have a bite.
• 2. Brown the ground beef with the onions and peppers, drain if necessary.
• 3. Add the mixture to the pinto beans once they are cooked.
• 4. Add all of the tomato products, spices and garlic.
• 5. Simmer for a couple of hours so that the flavors are incorporated together.
• 6. Note: If you want to reduce the heat, replace the rotel tomatoes with regular tomatoes. Do not add the medium hot chili powder. If it does not have enough heat, add more chili powder to taste. If you like it thicker, add a can of tomato paste. Garnish with shreddded cheddar, sour cream and chopped scallions if desired. This is super easy and the flavor can be changed easily. Use my basic recipe and tweak it until it becomes yours. I know you will love it.

FIRECRACKER SHRIMP WITH SWEET CHILI SAUCE RECIPE

Steps:

• Nick the shrimp a few times along the inside of their curve to help them stay straight.
• Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.
• Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.
• Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.

FIRECRACKER CHILI

Steps:

• Brown cubed chuck steak, ground pork, add bacon along with onion, green pepper, red pepper, celery, garlic, salt and plenty of fresh cracked black pepper. Drain excess fat, and add tomato paste, diced tomato, water and sugar. Bring to a boil and add red, white, and black beans. Let it boil for 10 min. and then reduce heat to simmer, and add your favorite hot sauce and chilli powder. Let it simmer for 1- 1 1/2 hrs. Serve with cornbread, corn muffins, or biscuits

LORI'S FIRECRACKER CHILI

Steps:

• In large kettle, brown cubed round steak in oil with 1/2 the onions, 1 clove minced garlic, 1/2 teaspoon cumin, and 1 teaspoon chili powder. Add 2 cups water. Bring to boil, reduce heat, and cook down until liquid is almost gone. Set aside. In saucepan, brown ground beef with remaining onion and garlic, plus green pepper and celery. Combine both meat mixtures in kettle. Add oregano, canned tomatoes, tomato sauce, jalapeño peppers, red pepper, bay leaf, and remaining cumin and chili powder. Bring to a boil and reduce heat. Add salt and pepper and simmer at least 1 1/2 hours. Stir occasionally and add water, as needed. If beans are to be used, add them during the last 20 minutes or so. Remove bay leaf before serving. Serve with grated cheese, onions, and peppers.