Ciao Bella Chili Recipes

CIAO BELLA MEXICALI PORK CHOPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large skillet heat oil and brown pork chops on both sides. Remove and set aside.
• 3. Drain excess fat from skillet and in the same pan add undrained tomatoes, corn, beans, rice, green chiles, chili powder and hot sauce. Bring to a boil.
• 4. Place in a 9" X 13" baking dish. Arrange pork chops on top season with salt and pepper to taste.
• 5. Cover and bake for 30 minutes. Uncover and bake 10 minutes more or until rice is tender and pork is no longer pink.

CIAO BELLA BALSAMIC GRILLED CHICKEN

Steps:

• Whisk together olive oil, balsamic vinegar, Italian seasoning, and Dijon mustard.
• Pour marinade over chicken in a zip top bag. Refrigerate for 4-24 hours.
• Grill over direct heat for about 7 minutes per side.
• This marinade can easily be doubled or tripled for family size packages of chicken. *Helpful Hint* I filet my chicken so it cooks more evenly.

EASY HOMEMADE CHILI

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.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

QUICK QUINOA CHILI

Steps:

• Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
• Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
• Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.

CIAO BELLA CHILI STUFFED CORN MUFFINS

Steps:

• 1. Prepare chili;set aside or have premade chili available.
• 2. Prepare corn muffins and divide evenly into 12 greased muffin cups.
• 3. Scoop about 2 tablespoons of chili in the center of each muffin. Top with 1 tablespoon of shredded cheddar and bake according to package directions. My recipe called for baking at 425 degrees for 15-20 minutes.