MEXICAN CHILLI RECIPE RECIPES
MEXICAN CHICKEN CHILI RECIPE: HOW TO MAKE IT
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Total Time 05 hours 30 minutes
Prep Time 30 minutes
Cook Time 05 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 843mg sodium, CarbohydrateContent 31g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 23g protein.
MEXICAN CHILI RECIPE | CHRISTY VEGA | FOOD NETWORK
Provided by Christy Vega
Categories main-dish
Total Time 50 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
- Garnish the chili with your desired toppings and serve.
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MEXICAN CHICKEN CHILLI | CHICKEN RECIPES | JAMIE OLIVER
The perfect way to warm up without piling on the pounds is with the heat of chilli. For a change, swap the chicken for pork.
From jamieoliver.com
Total Time 1 hours
Cuisine mexican
Calories 547 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine mexican
Calories 547 calories per serving
- Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
- Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
- Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
- Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with clingfilm and set aside to cool.
- Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
- Peel the skins from the pepper and chilli and discard along with the seeds, then place them on a board with the spring onions and chop.
- Add the tomatoes and pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
- Shred the chicken using two forks, then drain and stir the black beans into the chilli. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
- Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.
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CHILLI CON CARNE RECIPE | JAMIE OLIVER CHILLI RECIPES
Using brisket in this chilli con carne recipe gives amazing texture and wonderful depth of flavour.
From jamieoliver.com
Total Time 4 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 426 calories per serving
From jamieoliver.com
Total Time 4 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 426 calories per serving
- Ask your butcher to trim and slice your brisket for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.
- Make the coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate.
- Meanwhile, peel and dice the onions and peel and finely slice the garlic.
- Heat a few lugs of oil in your largest casserole pan on a low heat, add the cumin, paprika, oregano, bay and onions. Fry for 10 minutes, until the onions have softened.
- Deseed and chop half the fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of sea salt and black pepper and a splash of the chilli-infused coffee.
- Stir, then add the rest of the coffee, the tomatoes, breaking them up with the back of a spoon, and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.
- After a few hours use 2 forks or a potato masher to break the meat up and pull it apart.
- Once you’ve done this, deseed, slice and add the peppers, then drain and add the beans. Leave to simmer with the lid off for 30 minutes, or until the meat is completely falling apart and delicious, stirring occasionally.
- Have a taste and season well – if you require a bit more heat (like I would), this is the time to deseed and chop the rest of the fresh chilli and stir it in.
- Dollop a big spoonful of soured cream over the chilli (if using), and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don’t forget multiple cold beers! Enjoy.
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SPICY MEXICAN BEAN SOUP RECIPE - BBC FOOD
This hearty, warming Mexican bean soup uses basic store cupboard ingredients and is cooked from scratch in the microwave. Add extra chilli powder for a spicy kick.
This meal, if served as six portions, provides 94kcal, 4.5g protein, 13g carbohydrate (of which 7g sugars), 1g fat (of which 0.2g saturates), 6g fibre and 0.3g salt per portion.
From bbc.co.uk
Reviews 4.9
Cuisine Mexican
Calories 94kcal per serving
From bbc.co.uk
Reviews 4.9
Cuisine Mexican
Calories 94kcal per serving
- Remove the soup from the microwave and allow to stand for one minute before serving.
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CLASSIC CHILLI CON CARNE RECIPE | DELICIOUS. MAGAZINE
Feed a crowd with our classic chilli con carne recipe, made with red wine, black treacle and little cinnamon for subtle sweetness. Want something just as reliable but a little speedier? Check out our quick chilli con carne.
From deliciousmagazine.co.uk
Total Time 2 hours 40 minutes
Cuisine Mexican recipes
Calories 395kcals per serving
From deliciousmagazine.co.uk
Total Time 2 hours 40 minutes
Cuisine Mexican recipes
Calories 395kcals per serving
- Remove the lid, add the red peppers and cook for a further 10 minutes. Then add the kidney beans, season really well and cook for 20 minutes more until the sauce is reduced to your liking. Taste and adjust the heat (with chilli flakes) and seasoning. Top with the coriander leaves and serve with steamed rice and lime wedges.
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BRAISED BEEF CHILLI RECIPE | DELICIOUS. MAGAZINE
Ancho chillies, dark chocolate and paprika add wonderful flavours to this slow-cooked beef chilli. Serve it with fresh bean salsa for an impressive one-pot dish.
From deliciousmagazine.co.uk
Total Time 3 hours 50 minutes
Cuisine Mexican recipes
Calories 507kcals per serving
From deliciousmagazine.co.uk
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- Once the beef is cooked, stir in the chocolate and coriander. Taste and season, then serve with rice, soured cream and the salsa.
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