Best Mexican Style Chili With Polenta Squares Recipes

MEXICAN WHITE CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

CHILI CASSEROLE WITH POLENTA TOPPING

Steps:

• In a large bowl, combine the kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1 teaspoons of the salt, the onion powder, and cumin. Spread the mixture into a 9-inch by 13-inch baking dish. Set aside.
• To create the polenta, in small saucepan, combine the water, cornmeal, margarine, and the remaining 1 teaspoons of salt and allow to stand for 10 minutes. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to medium-low and cook, stirring frequently, for 12 to 15 minutes or until a spoon leaves a line when drawn through the mixture.
• Pour the polenta over the mixture in the baking dish and spread it to the edges.
• Allow it to cool and firm up for 15 minutes.
• Sprinkle the paprika over the polenta then bake at 375°F for 20 to 25 minutes or until the polenta is golden on top.

SIMPLE CHILI WITH POLENTA

Steps:

• Polenta: boil water, then stir 1 cup cornmeal into 1 cup (cold) broth.
• Add boiling water and salt, and bring to a boil. [Start cooking chili while waiting for it to boil.].
• Once it boils, lower heat and cover. Stir occasionally and cook for about ten minutes, until thick (starts clinging to the sides of the pan). Remove from heat and stir in parmesan. Serve warm.
• For chili: Brown turkey in a medium-large saucepan. If adding onions or peppers, can cook them at the same time.
• Add tomatoes (undrained), black and pinto beans, and desired seasonings. Start with a small amount of seasoning and add gradually to avoid "Oh no! It's too spicy!" for you wimps like me. :).
• Bring to a simmer and ladle polenta into bowls. Spoon chili on top; add grated cheese if desired.

POLENTA CHILI CASSEROLE

Steps:

• Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.