POBLANO CHILLI RECIPES
EASY CHILI RECIPE - SOUTHERN LIVING
Cold winter months make us long for warm, soul-satisfying home-cooked meals. When weekday schedules get overscheduled with to-dos and weekends get crazy with commitments, there's something special about coming home to a meal that requires little effort and tastes like home.Nothing takes the chill off a late fall afternoon or early winter evening like a hearty bowl of chili. It's simple enough to make-ahead and great for freezing and pulling out when you need a last-minute crowd-pleaser. Serve it with a big bowl of salad and plenty of warm, fresh-from-the-oven biscuits or rolls. This one-pot meal makes a great holiday potluck addition, warms hungry fans at football tailgates, and is delicious enough to be worthy of a Sunday Supper main dish.How much do you love your chili? Let us count the ways and variations for how we've made it over the years, from white and green to black bean and turkey. There's even a spin that calls for rotisserie chicken. Some like it mild, others like it spicy. But, we can all agree that a simple homemade chili beats all of the rest. We've served many bowls of chili over the years, and most, if not every single one, have been winners. But when it comes to choosing the best of the best, we'll always select our easy Crock Pot chili made with ground beef. Delicious, doable, with little hands-on time thanks to your slow cooker. The ingredient list is low-maintenance, calling for supermarket staples like ground beef, kidney beans, onion, bell pepper, and diced tomatoes. And the seasonings suggested are cumin, chili powder, and salt and pepper. Prep it, set it, and then forget it. That is, until it's time to serve for your family around the table or a houseful of guests.
Provided by Southern Living
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, cook ground beef, onion, bell pepper, and garlic over medium-high heat. Stir until beef crumbles and is no longer pink. Once cooked, drain mixture.
- Place cooked mixture in a 5-quart slow cooker. Stir in beans, diced tomatoes, chili powder, pepper, salt, and ground cumin. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours. To thicken consistency, stir in finely crushed saltine crackers until the desired thickness is achieved.
EASY PORK CHOP RECIPES - OLIVEMAGAZINE
Feed the whole family with our easy pork chop ideas, jazzed up with punchy marinades and nutritious sides for nourishing, well-balanced dinners
Provided by Janine Ratcliffe
Number Of Ingredients 1
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BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER
Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving
- If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
- Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
- Cut right around the bone, then remove it.
- Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
- You should now have a flat piece of lamb of more or less even thickness.
- Soak your dried chillies in a bowl of hot water for 10 minutes.
- Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
- Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
- In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
- Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
- Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
- Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
- In a small bowl, stir the harissa through the yoghurt and season to taste.
- Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.
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