GLUTEN-FREE CHILI
Host your next dinner party with a Gluten-Fee Chili Bar! This gluten-free chili is ready in less than an hour and the chili bar is super easy to pull together.
Provided by Chrystal
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Cook ground beef, onions, and bell pepper in Dutch oven (or large pot) until the ground beef is cooked through and the onions are translucent.
- Add diced tomatoes, tomato sauce, seasonings, and chiles and bring to a boil.
- Add beans and cover and simmer for 30 minutes.
- Serve hot with toppings and gluten free cornbread.
Nutrition Facts : Calories 305 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 50 milligrams cholesterol, FatContent 11 grams fat, FiberContent 10 grams fiber, ProteinContent 24 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1 cup, SodiumContent 1163 grams sodium, SugarContent 6 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat
CHILES RELLENOS (STUFFED PEPPERS) RECIPE | ALLRECIPES
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Latin American Mexican
Yield 4 stuffed peppers
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, CarbohydrateContent 19.7 g, CholesterolContent 194.8 mg, FatContent 70.6 g, FiberContent 2.8 g, ProteinContent 25.4 g, SaturatedFatContent 13.9 g, SodiumContent 270.2 mg, SugarContent 3.7 g
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