THREE BEAN SLOW BURN CHILI
I threw this together on a cold day when I was itching for some chili. The spice measurements are approximate. I start out with 1/8 cup and go from there. It cooks up fast and gets better when stored in the fridge and reheated. Top with shredded cheese and a dollop of sour cream, if desired. Enjoy!
Provided by JACOBS40K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
- While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 28.4 g, Cholesterol 45.8 mg, Fat 12 g, Fiber 7.9 g, Protein 20.5 g, SaturatedFat 4.2 g, Sodium 1218 mg, Sugar 3 g
SLOW BURN GREEN CHILI STEW
After waiting too long and not getting my whole order from a eatery here, I found that their raved about Green Chili Stew was no more than a flour and water concoction with GCs added. I vowed that I would figure out how to make a better version. This is the outcome. If you like a little kick in the back of your throat, this one's...
Provided by Christina Young
Categories Other Soups
Time 4h50m
Number Of Ingredients 14
Steps:
- 1. In crock pot, toss in ham bone. I used one from my spiral cut ham that was cooked night before and frozen overnight.
- 2. Dump in frozen green chilies straight from tub, if you can get it to pop out.
- 3. Add dried onions. We love them, so 1 cup may seem like quite a bit. I promise that this will not be what you taste in the end. :)
- 4. Add one and half cup of water and liquid smoke.
- 5. Add the can of veg broth.
- 6. Chop up the carrots. I didn't even peel these suckers. Sliced them up and tossed 'em in the pot.
- 7. Clean up the 2 small- medium (depends on your taste, I didn't want them to take over with their consistency when blended). Chop potatoes into about 1/4" cubes. Not terribly important, will be blended. I didn't peel these either.
- 8. Toss in cube of beef bouillon.
- 9. Roll lime around a bit to make it juicy. Cut in half and squeeze into pot. Watch for seeds.
- 10. Toss in the teaspoon of dried jalapenos, if you can handle them. The kind that I buy are kinda hot when simmered.
- 11. Coarsely chop garlic cloves. We LOVE garlic, too, but use the amt makes you feel comfortable. I assure you that this also will not be what you taste in the end. :)
- 12. I buy a large bag of peeled garlic cloves from Sam's. It's a lovely short-cut, but the garlic must be inspected for white spots when buying. Learned that the hard way.
- 13. Set Crock pot for 3 hours at high. Mine has programming so I am able to also add 1 hour at low.
- 14. Remove ham bone or other bones used.
- 15. Scoop most of the hot stew into a blender or processor. Pulse until smooth. I left about a cup to two cups of stew in the crock so that there is a little chunky texture in the end. Add smooth mixture back to the crock pot. And set it for another couple hours.
- 16. Add Bulgur Wheat or other grain.
- 17. Dump in 3 cans of Hatch green chilies and stir pot up. I added an extra splash of water here.
- 18. Allow pot to cook until grain is hydrated. This took mine less than half hour.
- 19. I served the stew over Frito Corn Chips with cheese grated on top. To mine, I added the little bit of ham that cooked on the bone
SLOW BURN
Provided by Food Network
Time 20m
Yield 1 cocktail
Number Of Ingredients 10
Steps:
- Combine the tequila, lemongrass-kumquat syrup, Floc de Gascone liqueur, lychee puree and habanero bitters in a cocktail shaker, then add ice and shake. Strain into the glass and garnish with the fresh kumquat.
- Combine the sugar, lemongrass and kumquats in a small saucepan over medium heat with 1 cup of water. Bring to a boil, then remove from the heat and let cool. Pour everything into a blender and blend on high for about a minute, then pass through a fine sieve and bottle.
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