ARIZONA CHILI RECIPE RECIPES

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CHILI RELLENO CASSEROLE RECIPE | ALLRECIPES



Chili Relleno Casserole Recipe | Allrecipes image

This is a quick and delicious dinner. My husband loves it.

Provided by Monya Heath Williams

Categories     Breakfast Eggs

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 7

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
  • Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Nutrition Facts : Calories 563.7 calories, CarbohydrateContent 12.6 g, CholesterolContent 210.7 mg, FatContent 41.9 g, FiberContent 1.4 g, ProteinContent 34.6 g, SaturatedFatContent 25 g, SodiumContent 1474.8 mg, SugarContent 5.3 g

BEEF AND BEAN CHILI RECIPE - EPICURIOUS



Beef and Bean Chili Recipe - Epicurious image

A Beef and Bean Chili recipe, a fine version of a hearty classic.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
  • Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

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