About Quick And Easy Chili Recipe
Source (google.com.pk)
Ingredients
Print
Email
Send To Mobile
Save Recipe
Add to Shopping List
1 pound ground round $
1/2 cup chopped onion $$
1/2 cup chopped green bell pepper $
3 garlic cloves, minced $
2 cups cooked elbow macaroni (about 4 ounces uncooked) $
1/2 cup water $$
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped $
1 (15-ounce) can kidney beans, drained
1 (8 3/4-ounce) can whole-kernel corn, drained
1 (8-ounce) can tomato sauce $
1 (6-ounce) can tomato paste $
1 cup (4 ounces) shredded sharp cheddar cheese $
Preparation
Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.
Ingredients
Print
Email
Send To Mobile
Save Recipe
Add to Shopping List
1 pound ground round $
1 cup chopped onion $
1/2 cup chopped green bell pepper $
1/4 cup dry red wine or water $
1 tablespoon chili powder
1 teaspoon sugar $
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained $
6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese $
Preparation
Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
Ingredients
Print
Email
Send To Mobile
Save Recipe
Add to Shopping List
1 tablespoon rice vinegar
2 teaspoons sweet chili sauce
1 teaspoon dark sesame oil
1/2 teaspoon lower-sodium soy sauce
3 cups thinly sliced napa (Chinese) cabbage
1 large carrot, peeled and grated
1/2 cup small fresh basil leaves $
Preparation
Combine vinegar, chili sauce, sesame oil, and soy sauce in a large bowl, stirring with a whisk. Add cabbage and grated carrot; toss to coat. Sprinkle with fresh basil.
Ingredients
Print
Email
Send To Mobile
Save Recipe
Add to Shopping List
6 ounces uncooked spaghetti $
2 teaspoons olive oil
1/2 cup chopped onion $
2 teaspoons minced garlic
8 ounces ground sirloin $
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
3/4 cup unsalted chicken stock (such as Swanson) $
1 (14.5-ounce) can unsalted diced tomatoes, undrained $
1 (15-ounce) can red kidney beans, rinsed and drained
2 teaspoons red wine vinegar
2 ounces cheddar cheese, shredded (about 1/2 cup) $
Preparation
1. Cook spaghetti according to package directions, omitting salt and fat. Drain.
2. While spaghetti cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add beef; cook 4 minutes or until browned, stirring to crumble. Add chili powder and next 5 ingredients (through cinnamon); sauté 30 seconds. Add stock and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cook 1 minute or until thoroughly heated. Stir in vinegar. Arrange about 2/3 cup spaghetti on each of 4 plates; top each serving with 1 cup chili and 2 tablespoons cheese.
No comments:
Post a Comment