American cuisne - chilli

Turkey and Bean Chili

Ingredients:

1 cup prechopped red onion

1/3 cup chopped seeded poblano pepper (about 1)

1 teaspoon bottled minced garlic

1 1/4 pounds ground turkey

1 tablespoon chili powder

2 tablespoons tomato paste

2 teaspoons dried oregano

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (19-ounce) can cannellini beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can fat-free, lower-sodium chicken broth

1/2 cup chopped fresh cilantro

6 lime wedges

Preparation

1. Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges

Fried Green Tomatoes

Ingredients

1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

3 medium-size green tomatoes, cut into 1/3-inch slices

Vegetable oil

Salt to taste

Preparation

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Pork Chops with Carolina Rub

Ingredients

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sugar

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

4 (4-ounce) center-cut pork loin chops

Cooking spray

1/4 cup barbecue sauce

Preparation

Prepare grill.
Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes.
Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness.

Steak Tips with Peppered Mushroom Gravy

Ingredients

2 cups uncooked egg noodles

Cooking spray

1 pound top sirloin steak, cut into 3/4-inch pieces

1 tablespoon butter

2 tablespoons finely chopped shallots

1 (8-ounce) package presliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon lower-sodium soy sauce

3 tablespoons all-purpose flour

1 1/2 cups fat-free, lower-sodium beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

3 fresh thyme sprigs

1 teaspoon fresh thyme leaves (optional)

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

Pan-Fried Shrimp with Creole Mayonnaise

Ingredients

2.25 ounces all-purpose flour (about 1/2 cup)

1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided

1/8 teaspoon salt

1/4 cup fat-free milk

3/4 cup dry breadcrumbs

1 1/2 pounds peeled and deveined large shrimp

3 tablespoons olive oil, divided

2 tablespoons canola mayonnaise

1 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

Preparation

1. Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
3. Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.
Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.




Patty Melts with Grilled Onions

Ingredients

8 (1/8-inch-thick) slices Vidalia or other sweet onion

1 tablespoon balsamic vinegar

Cooking spray

1 pound extralean ground beef

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons creamy mustard blend (such as Dijonnaise)

8 (1-ounce) slices rye bread

1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese

Preparation

1. Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.
3. Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.
4. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Chili with Chipotle and Chocolate

Ingredients

Cooking spray

2 cups diced onion (about 1 large)

1 cup chopped red bell pepper

1 teaspoon minced garlic

1 1/4 pounds ground turkey breast

3 tablespoons brown sugar

2 tablespoons ancho chile powder

1 tablespoon unsweetened cocoa

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 (15-ounce) cans pinto beans, rinsed and drained

2 (14.5-ounce) cans diced tomatoes, undrained

1 (14-ounce) can fat-free, less-sodium chicken broth

2 chipotle chiles, canned in adobo sauce, minced

2 ounces unsweetened chocolate, chopped

1/2 cup light sour cream

Chopped green onions (optional)

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.

Hominy Chili with Beans

Ingredients

2 teaspoons vegetable oil

2 teaspoons bottled minced garlic

4 teaspoons chili powder

1 teaspoon ground cumin

1 (15.5-ounce) can white hominy, drained

1 (15-ounce) can red beans, drained

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped

1/4 cup low-fat sour cream

1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese

4 teaspoons minced fresh cilantro

Preparation

Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.
Note: If hominy is not available, you can substitute 1 (11-ounce) can vacuum-packed white corn or 1 (15.25-ounce) can whole-kernel corn, drained. Hominy imparts a distinctive flavor remarkabley different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans.

Beef and Beer Chili

Ingredients

• Add to Menu

1 1/2 cups chopped red onion (about 1 medium)

1 cup chopped red bell pepper (about 1 small)

8 ounces extralean ground beef

2 garlic cloves, minced

1 1/2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon dried oregano

1 (19-ounce) can red kidney beans, drained

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1 (14-ounce) can low-sodium beef broth

1 (12-ounce) bottle beer (such as Budweiser)

1 tablespoon yellow cornmeal

1 tablespoon fresh lime juice

Preparation

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

White Bean and Turkey Chili

Ingredients

• Add to Menu

1 tablespoon canola oil

2 cups diced yellow onion (about 2 medium)

1 1/2 tablespoons chili powder

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3 (15.8-ounce) cans Great Northern beans, rinsed and drained

4 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey

1/2 cup diced seeded plum tomato (about 1)

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 lime wedges (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

Cincinnati Chili

Ingredients

Cooking spray

1/2 teaspoon salt, divided

1 1/2 pounds ground sirloin

1 1/2 cups plus 3 tablespoons chopped onion, divided

2 teaspoons minced garlic

1 tablespoon canola oil

2 teaspoons garam masala

1/2 teaspoon ground cinnamon

1/4 teaspoon ground red pepper

1/8 teaspoon ground nutmeg

2 tablespoons tomato paste

1 cup water

2 tablespoons red wine vinegar

1 (28-ounce) can diced tomatoes, undrained

2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided

1 (15.5-ounce) can light red kidney beans, rinsed and drained

1/2 cup chopped fresh flat-leaf parsley

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.

Black Bean Chili



Ingredients

1 onion (8 oz.), peeled and chopped

2 teaspoons pressed or minced garlic

2 teaspoons olive oil

3 cans (14 1/2 oz. each) black beans, rinsed and drained

1 can (14 1/2 oz.) crushed tomatoes

1 1/2 teaspoons ground cumin

1/4 cup chopped fresh cilantro

1 tablespoon canned chipotle chili purée (see below)

1 tablespoon rice vinegar

Salt

1/4 cup reduced-fat sour cream

Tomato salsa (optional)

Preparation

1. In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes.
2. Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.
3. Stir in cilantro, chipotle purée, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.
To make chipotle purée, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months

 Chicken Green Chili with White Beans

Ingredients

6 Anaheim chiles

1 tablespoon peanut oil

3 chicken leg quarters, skinned (about 1 3/4 pounds)

1 3/4 cups chopped onion

4 garlic cloves, minced

4 cups fat-free, less-sodium chicken broth

2 cups water, divided

1 1/2 teaspoons ground cumin

1 (15.5-ounce) can cannellini beans (such as Goya) or other white beans, rinsed and drained

3 tablespoons all-purpose flour

1 teaspoon salt

3 tablespoons reduced-fat sour cream

6 lime slices

Preparation

Preheat broiler.
Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.
Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 20 minutes or until chicken is done. Remove chicken; cool slightly. Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Add chicken to pan; stir in chopped chiles and beans.
Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime slices.