Aztec Gold Chili Recipes

AZTEC CHILE-CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
• In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.

AZTEC CHILI SALAD

Steps:

• 1. In large skillet, brown ground beef until crumbly; drain fat. Stir in Spices & Seasonings for Chili, water, beans and canned tomatoes; blend well. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.
• 2. For dressing: In blender, combine sour cream, mayonnaise, fresh tomato, cilantro and Seasoned Pepper. Blend until completely combined. Refrigerate until chilled.
• 3. On 6 plates, layer lettuce, chili meat, bell pepper, green onions, cheese and olives. Drizzle with chilled dressing.

XOCOLATL (AZTEC CHOCOLATE)

Steps:

• Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

AZTEC SOUTH AMERICAN CHOCOLATE AND CHILLI GLAZED PORK STRIPS

Steps:

• Set the oven to 200°C/gas 6.
• Season the pork, lay it on a rack in a roasting pan, and then roast it in the hot oven for 30-35 minutes, until golden brown.
• Meanwhile, blend the chillies and honey together in a food processor.
• Add the melted chocolate and process again to mix.
• Remove the pork from the oven and drain off the fat. Brush the meat generously all over with the chocolate glaze and return to the oven for 10 minutes. Serve on a bed of crisp stir-fried vegetables.

AZTEC GOLD CHILI

Steps:

• Combine first ten ingredients in microwave safe dish.
• Microwave on high for 2 and 1/2 minutes.
• Stir in 1-2 T water if mixture becomes too dry.
• Microwave on high 2 and 1/2 to 3 minutes or till onions are tender crisp.
• Let stand 3 minutes.
• Stir in turkey.
• Microwave on high 10-13 minutes or til turkey is partially done, stirring once.
• Add tomatoes, beans, peppers and chocolate.
• Mix well.
• Microwave on medium for 40 minutes, stirring twice.
• Serve with sour cream, grated cheese, diced onions and tortilla chips.

HEARTY CHILI FROM RED GOLD®

Steps:

• Brown ground beef, onion and green bell pepper in a large skillet. Transfer to colander and rinse with hot water to remove fat. Transfer meat mixture to large kettle and add salt, pepper, chili powder and cocoa; mix well.
• Add beans, diced tomatoes and crushed tomatoes. Bring to a boil; reduce heat to simmer and cook for 20 to 25 minutes.
• Garnish with shredded cheese.