TORI'S BEANLESS CHILI RECIPE | ALLRECIPES
This is a big pot of chili, great for when you have company; or you can freeze half and serve it again on a cold night when you don't feel like cooking. This is not too spicy for my young kids but flavorful enough to please the adults.
Provided by Tori
Categories Chili Without Beans
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 14 servings
Number Of Ingredients 13
Steps:
- Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease.
- Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined.
- Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.
Nutrition Facts : Calories 367.8 calories, CarbohydrateContent 19.3 g, CholesterolContent 67.9 mg, FatContent 22.3 g, FiberContent 3.5 g, ProteinContent 21.8 g, SaturatedFatContent 8 g, SodiumContent 1247.1 mg, SugarContent 10.7 g
TAMALES WITH CHEESE AND JALAPEñO ... - FOOD, COOKING RE…
Filled with cheese from Oaxaca Mexico, sautéed onion and sliced jalapeño chiles, these tamales have lots of flavor.
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Yield 20
Number Of Ingredients 11
Steps:
- Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
- Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
- In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
- Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
- In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.
Nutrition Facts : Calories 220 , CarbohydrateContent 20 g, CholesterolContent 10 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 590 mg, SugarContent 1 g, TransFatContent 1 g
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