Chili Rosemary Vinegar Recipes

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ROTEL CHILI (QUICK U0026AMP; EASY RECIPE)



Rotel Chili (Quick u0026amp; Easy Recipe) image

Provided by insanelygood

Categories     Recipes

Time 35m

Number Of Ingredients 8

1 pound ground chuck beef (80% lean)
3/4 cup chopped yellow onion
1 (1.25-ounce) package chili seasoning mix
1 (16-ounce) can beans in chili seasoned sauce, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes u0026amp; green chilies, undrained
1 (8-ounce) can tomato sauce
1 cup water

Steps:

  • In a large saucepan over medium-high heat, cook the ground beef and chopped onion, stirring occasionally, for 5 minutes, or until the beef is no longer pink. Drain.
  • Mix in the chili seasoning and add the canned beans, diced tomatoes, diced tomatoes and green chilies, tomato sauce, and water. Bring mixture to a boil.
  • Reduce the heat to medium and cook for 10 minutes, stirring occasionally. Serve in bowls and enjoy!

Nutrition Facts : Calories 200 cal

CHILI-RUBBED CHICKEN WITH ROSEMARY AND TOMATO



Chili-Rubbed Chicken with Rosemary and Tomato image

Categories     Chicken     Tomato     Low Fat     Quick & Easy     Rosemary     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 9

3 skinless boneless whole chicken breasts (about 2 pounds), halved
3 tablespoons tomato paste
2 tablespoons chili powder
3 tablespoons water
1 tablespoon seasoned rice vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
2 firm vine-ripened tomatoes (each about 3 inches in diameter)
6 fresh rosemary sprigs
six 10-inch wooden skewers, soaked in water 1 hour

Steps:

  • Arrange chicken breasts, skinned side down, on a cutting board. Remove fillet strip from each breast and reserve for another use.
  • In a small bowl whisk together tomato paste, chili powder, water, vinegar, and garlic paste. In a shallow baking dish large enough to hold chicken in one layer coat chicken with chili paste. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
  • Prepare grill.
  • With a serrated knife cut off stem end of tomatoes and cut each tomato into three 1/4-inch-thick slices. Arrange 1 tomato slice and 1 rosemary sprig on wide end of skinned side of 1 chicken breast and fold narrow end over to sandwich tomato and rosemary. Thread a skewer through ends of chicken breast and then through folded side, letting pointed end of skewer extend about 1-1/2 inches beyond chicken breast. Stuff remaining chicken with remaining tomatoes and rosemary and thread with remaining skewers in same manner.
  • Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 8 minutes on each side.
  • Serve chicken warm or at room temperature.

CHILI VINEGAR



Chili Vinegar image

Categories     Marinate     Low Cal     Low/No Sugar     Vinegar     Hot Pepper     Gourmet

Yield Makes 2 cups

Number Of Ingredients 2

twenty 2-inch-long dried chilies
2 cups white-wine vinegar

Steps:

  • In a very clean 1-quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 2 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2-pint glass jars. Add the reserved chiles and seal the jars with the lids.

CHILI VINEGAR



Chili Vinegar image

Yahoo Group Files Once steeped, this vinegar is supposed to "keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)"

Provided by dicentra

Categories     Salad Dressings

Time 15m

Yield 2 cups

Number Of Ingredients 2

20 dried chilies (2 inch long)
2 cups white wine vinegar

Steps:

  • In a very clean 1 quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 2 days and up to 2 weeks, depending on the strength desired.
  • Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2 pint glass jars. Ad the reserved chilies and seal the jars with the lids.

BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

EASY HOMEMADE CHILI



Easy Homemade Chili image

Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

Provided by Tobi Hargis

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 ½ cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
  • Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g

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