Red White And Blue Chili Recipes

RED, WHITE AND BLUE CHILI

Steps:

• In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.

RED, WHITE, AND BLUE TACO BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and spray with nonstick spray.
• Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 8 minutes. Drain excess oil from the skillet. Stir in taco seasoning until well mixed. Cook for an additional 2 minutes, then remove beef mixture to a paper towel-lined plate to soak up any excess moisture.
• Spread tortilla chips in a single layer onto the prepared baking sheet, making sure they don't overlap (you may need to use two baking sheets.) Top each chip with a small amount of cheese, a spoonful of the beef mixture, some salsa, followed by a little sour cream. Finally, sprinkle remaining cheese over the top of each chip, being careful to keep the cheese on the chip so when it melts it doesn't stick to the baking sheet.
• Bake in the pre-heated oven for 5 minutes, or until the cheese has melted.
• Pipe or dollop a small amount of the remaining sour cream on the very top of each taco bite. Serve on a platter.

RED, WHITE, AND BLUE POTATO CHIPS

Steps:

• Very thinly slice potatoes on a mandolin (about 1/16 inch thick). Cover in cold water (separately, if using multiple colors) for 1 hour. Swish potato slices around to release starch, then drain. Repeat until water is no longer cloudy. Spread slices out on kitchen towels and pat dry. Let air-dry 15 minutes.
• Fill a medium heavy pot halfway with extra-virgin olive oil. Clip a candy or frying thermometer to pot and heat oil to 345°. Add a small handful of potato slices and stir to break apart (temperature will drop and oil will vigorously bubble).
• Turn and stir potatoes until bubbling stops completely, about 4 minutes per batch; do not let temperature go above 350°. Remove and drain on paper towels. (If they are still slightly soft in the center after resting a minute, return to oil briefly.) Sprinkle with salt.
• Return oil to 345° between batches. (You can reuse the oil later to make more chips; store it in a tightly covered jar for up to a month.) Chips are best eaten the day they are made, but can be stored, once cooled completely, in an airtight container up to 3 days.

RED WHITE AND BLUEBERRY POPSICLES

Steps:

• In a vitamix , blend strawberries, water, and honey.
• Scoop 1 tablespoon of mixture into each popsicle mold.
• Freeze popsicles for 40 minutes.
• Blend coconut milk and honey.
• Remove popsicles from freezer; scoop 1 tablespoon of coconut mixture into each mold, then insert popsicle sticks.
• Freeze popsicles for 40 minutes.
• Blend blueberries, water, and honey.
• Remove popsicles from freezer and scoop 2 tablespoons of blueberry mixture into each popsicle mold.
• Freeze popsicles for 1 hour.
• Serve.

RED, WHITE, AND BLUE-MISU

Steps:

• In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
• Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
• Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
• When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.

RED, WHITE & BLUE CHEX MIX

Steps:

• Line large rimmed cookie sheet with wax paper. In large bowl, combine cereals, marshmallows and pretzel sticks and popcorn.
• In medium microwavable bowl, microwave chips uncovered on 50% power for 1 to 2 1/2 minutes, stirring after 1 minute, then continue to cook in 30 second increments, stirring after each. Stir until smooth. Pour onto cereal mixture and gently toss mixture until evenly coated.
• Spread onto prepared cookie sheet in single layer, sprinkle with sprinkles and M&M's. Cool completely and break into bite-size clusters.