Best Fruit N Nut Chili Recipes

FRUITY CHILI

Steps:

• Combine the tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and cayenne pepper in a large sauce pan; bring to a simmer over low heat.
• Place a large skillet over medium-high heat; place the ground beef in the skillet; season with 2 tablespoons chili powder, 1 tablespoon sugar, and the cayenne pepper; cook until brown; add to the sauce mixture.
• Heat the oil in a small skillet over medium-high heat; cook the onion in the oil until slightly browned; add to the sauce mixture, along with the apple, peach, and banana pepper. Allow to simmer another 1 to 2 minutes until hot.

CHILES EN NOGADA (CHILIES IN WALNUT SAUCE)

Steps:

• Remove the walnut skins: Remove the papery bitter skins from the walnut pieces. (This is the hard part.) Sometimes the skins easily rub off. I have found that usually, for us, the skins don't easily peel off and we need to blanch them for 1 minute in boiling water first, to loosen the skins. If you blanch the walnuts, let them cool to the touch and carefully peel off as much of the bitter skins as you can. This is painstaking work, but unless your walnuts are shed of their bitter skins, the sauce may be a bit bitter.
• Soak the walnuts overnight: Place the skinned walnuts in a bowl, cover them with milk to soak, and chill them overnight in the refrigerator.
• Char the chiles: Place the chiles directly over the flame of a gas stove, or place under a hot broiler, to char the outside tough skin. Turn the chiles to char them on all sides. Get as much of the outside skin blackened as possible, it will be easier to remove that way.
• Remove the skins: Place the blackened chiles in a bowl, cover with a plate or damp clean towel, and let sit for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam so the skin will flake/peel off easily. Discard the skin.
• Remove the seeds: Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. Rinse the chiles and pat them dry.
• Blend sauce ingredients: Drain the walnuts. Place the soaked and drained walnuts, the queso fresco, sour cream, sugar, and cinnamon into a blender and purée until completely smooth.
• Brown the ground turkey: Heat one tablespoon of the oil in a large wide saucepan on medium high heat. Working in batches to prevent crowding the pan, brown the meat on at least one side, sprinkling the meat with a little kosher salt as it cooks. Add another tablespoon of oil if needed for the subsequent batches. Remove meat to a bowl and set aside.
• Sauté the onion and add the seasonings: Add a tablespoon of oil to the pan and heat on medium. Add the onion and cook until soft. Add the cinnamon, black pepper, cloves, and garlic and cook another minute.
• Add the butter, return the turkey, and add tomatoes, raisins, almonds, and apples: Melt butter in the pan and return the ground meat to the pan, using use wooden spoon to break up any clumps. Add the crushed tomatoes, golden raisins, and chopped slivered almonds. If the mixture seems a little dry, add a tablespoon or two of water. Add chopped apple to the picadillo mixture. Adjust spices, add more cinnamon, salt, ground cloves to taste (go easy on the cloves, they can overpower).
• Stuff the chiles: Stuff the chiles with the picadillo until they are well filled out. Place them on individual plates or on a serving platter.
• To serve, cover the stuffed chiles with the walnut sauce and sprinkle with pomegranate seeds and chopped fresh parsley or cilantro.

FRUIT 'N' NUT CHILI

Steps:

• In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, apples, beans, tomato paste, almonds, cocoa and seasonings.
• Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Garnish with sour cream if desired.

CHILLI NUTS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Mix together the butter, sugar and cayenne, then toss through the pecans, and season with salt if you like. Line a baking sheet with parchment paper, then spread out the nuts in a single layer. Cook in the oven for 5 mins. Give the nuts a good stir and cook for another 5 mins or until they are crisp. Remove and leave to cool. You can store the nuts in an airtight container for up to 3 days.

FRUIT 'N' NUT CHILI

Steps:

• In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, apples, beans, tomato paste, almonds, cocoa and seasonings.
• Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Garnish with sour cream if desired.

FRUIT 'N' NUT CHILI

Steps:

• In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, apples, beans, tomato paste, almonds, cocoa and seasonings.
• Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Garnish with sour cream if desired.