FRESNO CHILIS RECIPES

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TEX-MEX CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Tex-Mex Chili Recipe: How to Make It - Taste of Home image

Need to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

Steps:

  • In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired.
    Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

Nutrition Facts : Calories 334 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1030mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 8g fiber), ProteinContent 32g protein. Diabetic Exchanges 3 lean meat

CRISPY FRIED BRUSSELS SPROUTS - THE PIONEER WOMAN



Crispy Fried Brussels Sprouts - The Pioneer Woman image

The first two dozen times I tried Brussels sprouts, my grandmother had made them, cooking them to a deep weird green color.

Provided by Heather Christo

Categories     side dish

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 12

Vegetable Oil, For Frying
1 lb. Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
1 Red Fresno Chili, Thinly Sliced
FOR THE HONEY SRIRACHA GLAZE:
1 tsp. Vegetable Oil
1 clove Garlic, Minced
1/3 c. Honey
1 tbsp. Sugar
2 tbsp. Lemon Juice, Plus The Zest
2 tbsp. Rice Vinegar
2 tbsp. Sriracha
Kosher Salt To Taste

Steps:

  • Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce. In a pan, add vegetable oil and garlic over medium heat. Cook for 1–2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2–3 minutes until slightly thickened. Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.When the oil is 400ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!

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