Chili Coriander Cream Recipes

SLOW COOKER CHILI

Steps:

• Heat olive oil in a large and deep non-stick skillet over medium-high heat.
• Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
• Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
• Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
• Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
• Cover with lid and cook on low heat for 5 - 6 hours.
• Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

CHILI CORIANDER CREAM

Steps:

• In a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides, until very smooth. Cream may be made 6 hours ahead and chilled, covered.

BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM

Steps:

• Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.

INSANELY GOOD CROCKPOT CHILI

Steps:

• In a medium-sized skillet over medium-high heat cook and crumble the beef for about 7 minutes or until brown.
• Add the beef, onion, bell pepper, garlic, beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt, and cayenne to the crockpot.
• Stir everything until combined. Cook on low for 5-6 hours. Serve warm with desired toppings.

COLD AVOCADO SOUP WITH CHILI CORIANDER CREAM

Steps:

• Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
• Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.

ZUCCHINI CHILI

Steps:

• In a large pot or Dutch oven, add 1 Tablespoon of oil and cook zucchini for about 5 minutes, until tender firm.
• Remove zucchini from the pan and set aside.
• In the same pan add ground beef, onion and green bell pepper.
• Cook until beef is cooked through and onion and pepper are soft.
• Add taco seasoning, coriander, oregano and tomato paste. Mix well.
• Add beef broth , salsa and green chilies. Bring to a simmer, cooking for 10 minutes.
• Add zucchini and simmer for additional 15 minutes to meld the flavors and cook the zucchini down more.
• If the mixture is too thick, add ½ cup of water (or more, depending on how thick you like your chili).
• Serve with cheese, sour cream, green onions and Fritos.