Mexicanpepperchilidip Recipes

MEXICAN CHILI DIP

Steps:

• In 2-quart saucepan, cook onion, garlic and water over medium heat 2 to 4 minutes, stirring occasionally, until onion is tender and water has evaporated.
• Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
• Reduce heat to medium-low. Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve with cut-up fresh vegetables.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

MEXICAN PEPPER CHEESE DIP

Steps:

• Preheat oven to 375°F.
• In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
• Add the jalapeños and the garlic and sauté for 2 more minutes.
• Add the corn and sauté for 5-6 minutes.
• Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper.
• Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
• Serve with your favorite chips!

MEXICAN BEEF CHILI

Steps:

• Put the rice in a heatproof bowl, cover with boiling water, and let soak.
• Heat 1 tbsp oil in a large, heavy-based pot. Cook the meat. Remove meat from pot but do not dump out oil and drippings.
• Add the rest of the oil and cook the onion until translucent. Add garlic and chillis and cook 1 minute. Add all the dried spices and cook another 30 seconds.
• Add the tomatoes, tomato paste, and beef to the pan. Add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. Add stock as needed.
• Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
• Stir in fresh oregano and serve!

MEXICAN PEPPER CHILI DIP

Steps:

• Spread softened cream cheese onto 9 inch pie dish.
• Layer all other ingredients in the order given above.
• Bake at 350 degrees for about 20 minutes or until heated through.
• Serve with corn chips.