Chili Recipes

Chili Dip Recipe

1 can of chili
1 pkg. of cream cheese
1 bag of cheddar cheese

In dish spread cream cheese along bottom, then add chili on top. Add cheese on 
top of that.  Bake in oven at 350 until the cheese is bubbling.

Chili Dog Wraps

10 corn tortillas (6 to 8 inches in diameter) 
10 hot dogs 
1 can (15 to 16 ounces) chili 
2 cups salsa 
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces) 


Heat oven to 350 F. Grease rectangular baking dish, 13x9x2 inches. 

Soften tortillas as directed on package. Place 1 hot dog and 3 
tablespoons chili on each tortilla. Roll up tortillas; place seam 
side down in baking dish. Spoon salsa over tortillas. 

Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 
5 minutes longer or until cheese is melted. 

Makes 5 servings


Moroccan Lamb Stew with Chilli Dumplings

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Ingredients
For the stew:
2 tbsp olive oil
1 lamb leg steak, diced
½ red onion, diced
55g/2oz green beans, cut into 2.5cm/1in lengths
2 cloves garlic, crushed
½ orange, skin left on, cut into chunks
1 tsp turmeric
½ tsp chilli flakes
1 tsp ground cumin
3 tbsp red wine
3 tbsp tomato puree
1 orange, juice only
salt
freshly ground black pepper
For the dumplings:
110g/4oz self raising flour
2 tsp chilli flakes
1 tsp baking powder
3 tbsp olive oil
3 tbsp water (approx to make a dough)
2 tbsp parsley, chopped




Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the dumplings - mix all the dry ingredients in a bowl, make a
well in the centre and pour in the oil.
3. Stir together and add enough water to make a dough thick enough
to make into balls.
4. Form the dough into about six small balls and place on a baking
tray.
5. Bake in the oven for 8-10 minutes until crisp and golden on the
outside.
6. Fry the onions and lamb in the oil in a medium pan until the lamb
starts to brown on all sides.
7. Add all the other ingredients and simmer for 6-8 minutes until
the sauce has reduced slightly and the lamb is just cooked.
8. Serve with the dumplings on top.

Chilli con Carne

Ingredients

2 medium onions
1 garlic clove
olive oil
2 tsp chilli powder
1 fresh red chilli, deseeded and finely chopped
1 tsp ground cumin (or crushed cumin seeds)
sea salt and freshly ground black pepper
450g/1lb chuck steak, minced or best minced beef
200g/7oz sun-dried tomatoes in olive oil
2 x 400g cans chopped tomatoes
½ stick cinnamon
2 x 400g cans red kidney beans, drained

Method

1. To cook this I use a metal pan or casserole with a lid, which you can 
use on the hob and in the oven. If you are going to use the oven method 
then preheat the oven to 150C/ 300F/Gas 2.
2. Blitz the onions and garlic in the food processor until finely 
chopped, then fry in a little olive oil until softened. Add the chilli 
powder, fresh chilli, cumin and a little seasoning. Then add the minced 
chuck steak or beef and continue to cook, stirring, until it has browned.
3. Blitz the sun-dried tomatoes in the food processor with enough oil 
from the jar to loosen into a paste. Add these to the beef with the 
tomatoes, cinnamon stick and a wine glass of water. Season a little more 
if need be.
4. Bring to the boil, cover with greaseproof paper and the lid, then 
either turn the heat down to a simmer and cook for 1 ½ hours or transfer 
the pan to the oven for about 1 ½ hours. Add the tinned kidney beans 30 
minutes before the end of the cooking time - they are already cooked and 
only need warming up.
5. This always tastes better if you cook it the day before (to give the 
flavours time to develop), so its really handy if you've got friends 
coming round and don't want to be stuck in the kitchen. Just take it out 
of the fridge and warm it up - serve with lots of fresh crusty bread, a 
nice tossed salad, and a big blob of natural yoghurt or guacamole

Chili Spaghetti Recipe

1 pound ground beef 
1 medium onion, chopped (1/2 cup) 
1 can (14 1/2 ounces) whole tomatoes, undrained 
1 can (15 to 16 ounces) kidney beans, undrained 
1 can (8 ounces) tomato sauce 
1 tablespoon chili powder 
1 teaspoon salt 
1 package (7 ounces) spaghetti 
1 1/4 cups shredded Cheddar cheese (5 ounces) 


Cook spaghetti as directed on package. While spaghetti is cooking, 
cook beef and onion in 3-quart saucepan over medium heat, stirring 
occasionally, until beef is brown and onion is tender; drain. 

Stir in tomatoes, beans, tomato sauce, chili powder and salt, 
breaking up tomatoes. Cook uncovered over medium heat about 
10 minutes, stirring occasionally, until as thick as you'd like. 

Drain spaghetti; divide among dinner plates. Top with beef mixture;
sprinkle with cheese. 

Makes 5 servings

TOMATO CHILLI SAUCE Recipe

Take 1/2 peck of green tomatoes, half as much each of onions, and 
hot, green peppers; peel the tomatoes and onions, and chop fine. Cut 
the peppers, removing the inner white skin, and chop, leaving in the 
seeds; add one cup of salt, two cups of sugar, and one quart of 
vinegar. Boil the mixture for about three hours, or until it thickens 
a little; pour into well sterilized bottles, and seal hot.

West Coast Turkey Chili Recipe

1 cup chopped green pepper 
1 1/4 cups chopped onion 
2 cloves minced garlic 
3 tablespoons vegetable oil 
2 16-1/2 ounce cans drained kidney beans 
1 28 ounce can stewed tomatoes, crushed 
1 cup red wine 
3 cups cooked turkey cut into half-inch cubes 
1 tablespoon chili powder 
1 tablespoon fresh cilantro chopped (or 1 tsp. dried) 
1 teaspoon crushed red pepper 
1/2 teaspoon salt. 


In 8-quart saucepan, over medium-high heat, saute green pepper, onion and 
garlic in oil 5 minutes or until vegetables are tender crisp. 


Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. 
Increase heat to high and bring mixture to a boil; reduce heat to low and simmer 
mixture uncovered 25 minutes. Serves 6. 

GREEN CHILI DEVILED EGGS

10 large Eggs, hard Boiled, peeled and cut in half lengthwise
1/4 Cup (60 milliliters) Spicy Brown Mustard
3 Tablespoons Mayonnaise
1 teaspoon Apple Cider Vinegar
1/4 teaspoon Hot Pepper Sauce
3 Tablespoons Fresh Cilantro Leaves, minced
1 Tablespoon Diced Green Chilies
1 to 3 Tablespoon Lemon Juice
Salt to taste
Pepper to taste

Remove egg yolks from the hard boiled eggs and place in a bowl.

Mash the egg yolks with a fork (you could also force the yolks through a sieve or 
use a food processor with the plastic blade pulsing only then transfer to a bowl). 
Stir in the mustard, the mayonnaise, the vinegar, the hot pepper sauce, the cilantro, 
and green chilies. Stir in enough of the lemon juice to reach the desired consistency.

Add salt and pepper to taste. Spoon filling into the whites, mounding the filling. The 
stuffed eggs may be made 6 hours ahead, covered and chilled. Garnish with fresh cilantro. 


Garlic and Chilli Prawns [ Shrimp ]

1 -1/4 oz butter
1 tablespoon oil
1 lb green prawns
2 teaspoons garlic, bottled
1 tablespoon bottled chilli
1/2 cup dry white wine
15 oz crushed tomatoes
1 cup water
1 chicken stock cube, crumbled

Heat butter and oil in large non-stick fry pan, add prawns,
garlic and chilli, stir-fry until prawns change colour.
Remove from pan and set aside.
Add wine to same pan, bring to the boil, then stir in tomatoes,
water and stock cube. Bring to the boil, reduce heat and simmer
uncovered for about 15-20 minutes until it reduces and thickens.
Stir in prawns and heat, 
Serve prawns over cooked noodles or rice.
Garnish with chopped fresh parsley, if desired.
Serves 4.

Chilli Recipes