Quick Chili Croutons Recipes

QUICK CHILI

Steps:

• In a saucepan, brown ground beef until no longer pink; drain. Add soup, beans and chili powder. Reduce heat. Cover and simmer for 20 minutes. Add water if a thinner soup is desired.

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

QUICK CHILI I

Steps:

• In a large stock pot lightly brown ground beef, and drain if needed.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

SPICY CROUTONS

Steps:

• Lay bread slices onto a flat surface. Cut circles out of the middle of each slice using a drinking glass; discard bread remainders.
• Sprinkle about 3/4 teaspoon chili pepper and 3/4 teaspoon garlic and herb seasoning over each side of each bread circle.
• Lightly grease a skillet with oil and place over medium heat. Cook bread circles in skillet until browned, 2 to 3 minutes per side.

QUICK AND EASY CHILI

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

BEST CROUTONS EVER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a pot over medium heat.
• Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
• Bake in the preheated oven until crispy, 8 to 10 minutes.

30-MINUTE CHILI

Steps:

• In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
• Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
• Season with salt and black pepper. If desired, serve chili over rice.

QUICK GARLIC CROUTONS

Steps:

• Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4.
• Toast the baguette slices very lightly in a traditional toaster or toaster oven. Allow to cool. Mix the oil, garlic, and salt together in a small bowl. With a pastry brush, brush both sides of the toast with this mixture, and then cut the slices into 1/2-in/12-mm cubes. Transfer the cubes to a rimmed baking sheet and bake until they are golden brown and crispy, 10 to 15 minutes, turning once. Allow to cool completely before using. Store any leftovers in an airtight container for up to 5 days.

QUICK CHILI CROUTONS

Steps:

• Place croutons in a large heavy-duty, zip-top plastic bag. Coat croutons with cooking spray. Combine paprika, chili powder, and cumin in a small bowl; sprinkle over croutons in bag. Shake bag to coat.

PULLED PORK CHILI WITH CORNBREAD CROUTONS

Steps:

• Preheat the oven to 375 degrees. Line a 9x13 baking dish with parchment paper. Coat with cooking spray. Set aside.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and ¾ teaspoon salt. In a separate bowl, whisk together the milk, honey, ⅓ cup oil and eggs until combined. Pour wet ingredients into the dry, just until combined. Pour mix into the prepared baking dish.
• Bake 16-20 minutes, until toothpick inserted into the center comes out clean. Allow to completely cool. Cut the cornbread into cubes. Remove the cornbread from the baking dish using the parchment paper as handles and transfer to a cutting board. Cut the cornbread into cubes.
• Heat oven to 400 degrees. Place the cornbread cubes on a greased baking sheet. Lightly toss in the remaining 1 tablespoon of oil and the remaining ¼ teaspoon salt. Bake 10-15 minutes, until crispy and lightly browned. Remove and allow to slightly cool.
• Place the pork shoulder in the bowl of a greased slow cooker (you can also do this in the Instant Pot - it takes about an hour on high pressure - quick release).
• In a small bowl, whisk together chili powder, coffee grounds, cumin, smoked paprika, salt and black pepper. Rub half the spice mixture on all sides of the pork shoulder. Pour about ½ cup water or stock in the bottom of the slow cooker.
• Cook on high 3-4 hours or low 6-8 hours, until pork is fork tender. Remove bones and any excess fat. Transfer pork to a cutting board and shred with forks into bite sized pieces.
• Heat the oil in a medium stock pot or Dutch oven. Add onion and saute 4-5 minutes, until soft. Add garlic and saute 30-60 seconds. Stir in remaining spice mixture, pork pieces and adobo sauce.
• Add crushed tomatoes, diced tomatoes, kidney beans and stock. Bring to a simmer and cook 15-20 minutes. Add additional chili powder, salt and black pepper, if needed.
• Serve chili in bowls topped with the cornbread croutons.