About Famous Chili Recipes
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Atkins Chili Recipe
This Atkin's chili recipe is made with ingredients that are approved foods in the Atkin's Diet. The foods in this chili recipe can be eaten during the induction phase of the Atkins Diet. You can still lose weight and enjoy great tasting chili!
Prep time: 15 min
Cooking time: 2 hour
8 servings
Atkins Chili Ingredients
• 1 Tablespoon olive oil
• 1 large chopped onion
• 6 large garlic cloves, minced
• 2 medium jalapenos, minced
• 2 lbs ground sirloin
• 2-4 Tablespoons chili powder (adjust according to personal taste)
• 1/2 teaspoon salt
• pepper to taste
• 1 16oz can diced tomatoes (make sure no sugar added)
• 2 cups chicken broth (again no sugar added)
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add ground sirloin and cook until brown, breaking up meat with a spatula as it cooks. Add chili powder, salt, pepper, and jalapenos to the meat and onions. Stir in died tomatoes and chicken broth.
Reduce heat to low and simmer for at least 1 and a half hours.
Note: Wear gloves to mince the jalapenos. If you want your Atkin's chili a bit spicy, then mince the seeds and membranes with your jalapenos. If you want your chili milder, then remove the seeds and membranes from the jalapenos.
Note: Be sure to check that your spices, tomatoes, and broth don't contain added sugar. If they do, you will have to count them as part of your total carbohydrate intake for the day.Ingredients
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1 cup dried pinto beans
3 cups water
1 (28-ounce) can crushed tomatoes $
1 tablespoon canola oil $
2 cups chopped red bell pepper $
2 cups chopped onion $
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 1/4 pounds ground round $
1/2 pound lean ground pork
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Preparation
1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Add 3 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
3. While beans cook, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add bell pepper and onion; cook 8 minutes or until tender, stirring frequently. Add parsley and garlic; cook 1 minute. Add ground round and remaining ingredients; cook 8 minutes or until browned, stirring to crumble. Add meat mixture to bean mixture. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Kids Can Help: Let the kids stir the pot while the meat is browning and the tomatoes are cooking. They'll feel like real cooks. Just make sure you stay close.
Baked Chili Recipe
This is a recipe that's a bit different from most other chili recipes that I make. The ground meat in the recipe is actually used to make meatballs, then a chili sauce is made and the entire dish is baked. It frees up your stovetop and makes delicious leftovers. I also use my leftover red wine in the chili sauce. I hate to throw wine out after it's been open 1 day too long, so this is a method for me not to waste the extra wine.
Kids that aren't fond of chili will usually eat the meatballs from this baked chili recipe. It's a meal that can be made ahead and then warmed so you can have an easy night of food prep.
Prep time: 30 min
Cooking time: 2.5 hour
8 servings
Baked Chili Recipe Ingredients
For the meatballs:
• 1 pound ground beef
• 1 pound ground pork
• 1/4 cup bread crumbs
• 2 minced garlic cloves
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1 Tbsp dried parsley or 1/4 cup fresh
• 2 tsp Worcestershire sauce
• 2 Tbsp grated Romano cheese
• 1 tsp salt
• 2 eggs, beaten
• 1/2 cup 2% milk
• 2 Tbsp vegetable oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
Baked Chili Meatballs Directions
In a large mixing bowl, combine ground beef, ground pork, bread crumbs, garlic, pepper, oregano, basil, thyme, parsley, Worcestershire sauce, cheese, salt, eggs and milk.
Using clean, moistened hands mix the ingredients until just combined. Form 1 and 1/2 inch meatballs and set aside until finished forming all meatballs.
Heat the vegetable oil over medium high heat in a skillet. Add meatballs in batches to the oil and brown all over. Transfer the meatballs when browned to a paper towel to drain.
Reserve 2 Tbsp of meatball drippings to use in the sauce.
For the chili sauce:
• 1 large onion, finely chopped
• 2 minced garlic cloves
• 1 can (14.5oz) of diced tomatoes, undrained
• 1 8oz can tomato sauce
• 2 Tbls chili powder
• 1 tsp salt
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 and 1/2 Tbls all purpose flour
• 1 cup red wine(split into 1/4 cup and 3/4 cup)
• 2 cans (15 oz) drained red kidney beans
Preheat oven to 350 degrees.
Put the reserved meatballs dripping in a large saute pan and heat over medium heat. Add onions and garlic and saute until the onions are slightly soft.
Add the diced tomatoes, tomato sauce, chili powder, salt, oregano, basil, and 1/4 cup red wine. Heat to boiling, reduce heat and simmer for 5 minutes.
Place meatballs in a large casserole dish and pour chili sauce over meatballs. Cover with lid.
Bake for 1 hour.
In a small bowl, mix flour together with 3/4 cup red wine. Stir into chili and meatballs.
Add kidney beans and stir.
Cover and bake for an additional 30 minutes at 350 degrees.
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