Arizona Sun Dried Tomato Chili Recipes

ARIZONA SUN-DRIED TOMATO CHILI

Steps:

• Brown turkey, mushrooms, chilies and garlic in a large non-stick skillet over medium high heat for 10 minutes or until turkey is no longer pink, stirring occasionally.
• In a large saucepan, add the tomato paste, beans 6 Cups water, sun dried tomatoes and all spices.
• Add turkey to the saucepan and bring to boil.
• Reduce heat to medium and, simmer uncovered for 20 min stirring occasionally.
• Allow chili to stand 15 minutes before serving.

CHILI II

Steps:

• In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
• Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
• Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
• Cover and simmer on lowest heat for 45 to 90 minutes.

TOMATO CHILI

Steps:

• Heat oil with garlic over med-hi heat.
• (if using meat, add meat and brown. Drain excess grease).
• Add onions and cook 5 min.
• Add peppers and cook until soft.
• Add beans and corn and cook 1 min, just to warm.
• Add blended tomatoes, chicken stock, cilantro, and cooked rice.
• Season to taste with salt and pepper.
• Simmer 15-20 minutes, or until desired thickness is achieved.
• Serve topped with green onions, chopped cilantro and a dab of (fat free) sour cream.

ARIZONA CHILI

Steps:

• Brown the beef and stew meat.
• After brown add the onion & pepper and garlic and saute.
• Skim off fat.
• Add the rest of ingredients and simmer a couple of hours.
• I make it in the crock pot when I can.
• When done line a bowl with a tortilla and top with grated cheese and onion.