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Full Online Book HomeLearning KitchenSouthwestern - Chipotle Chili With Lime Crema
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Southwestern - Chipotle Chili With Lime Crema Post by :blackblood33 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1047

Click below to download : Southwestern - Chipotle Chili With Lime Crema (Format : PDF)

Southwestern - Chipotle Chili With Lime Crema

TVP Beef Flavor, + amt to equal 3 lb. beef
3 cups onions, chopped
6 cloves garlic, finely chopped
1/2 cup chili powder
2 (14.5 oz.) cans beef broth
1 cup canned crushed tomatoes with juice
1/2 cup stout or dark beer
2 tbsp. canned chipotle chiles, minced
2 tbsp. yellow cornmeal
2 (15.5 oz.) cans black beans, rinsed & drained
1 1/2 cups sour cream, or low fat
2 tbsp. fresh lime juice
1 tbsp. lime peel, grated
Corn tortilla chips

Rehydrate TVP by pouring 2 cups of boiling water over it and then setting it aside for awhile (20-30 minutes). If there is liquid left, drain it and dry TVP best you can.

Heat a heavy large pot over high heat, add TVP; saute until heated through and a bit browned, about 4 minutes. Transfer to a large bowl.

Add onions and garlic to same pot. Saute until onions are tender, 8 minutes. Add the TVP back in after the onions are sauteed. Then saute them with them a bit, to get the TVP a bit browned so it looks more like meat.Add chili powder, saute until fragrant, about 3 minutes. Add broth, tomatoes, stout and chiles. Cover partially; simmer until chili is thick, stirring often, for about 45 minutes.

Gradually stir cornmeal into chili then stir in beans. Simmer until heated through. Season generously with salt and pepper.

Can be made 1 day ahead; cover and chill then re-warm over medium heat.

Whisk sour cream, lime juice and lime peel in small bowl and season with salt. Spoon chili into bowls. Spoon lime crema atop chili and serve with chips.

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2 teaspoons cooking oil 1 small onion, chopped 4 cloves garlic, minced, about 2 tsp. 12 ounces well-trimmed pork tenderloin, cut in 3/4" cubes 2 teaspoons chili powder 2 teaspoons ground cumin 1 yellow or red sweet pepper, cut in 1/2" chunks 1 cup beer or beef broth 1/2 cup picante sauce or salsa 1 to 2 tablespoons finely chopped chipotle chilies in adobo 1 (16 oz.) can red or pinto beans, rinsed and drained 1/2 cup fat-free or light sour cream 1/4 cup snipped cilantro Heat oil in large sauce over medium-high heat. Add onion and garlic; cook about 3

Southwestern - Chili Without Salt Southwestern - Chili Without Salt

Southwestern - Chili Without Salt
3 to 4 tablespoons corn oil2 medium onions, chopped 4 cloves garlic, minced2 large green bell peppers, seeded and diced1/2 pound mushrooms, sliced2 cups vegetable broth2 bay leaves1/4 cup chili powder, or to taste15 oz. nopalitos (cactus), drained, rinsed, and diced 2 cups beef, cooked and diced into chunks (optional; see below forvegetarian chili) 28 oz. pinto beans, drained 28 oz. crushed tomatoes Water In a heavy 6 qt. pot, heat oil to smoking point Add onions, garlic, bell peppers, and mushrooms. Stir-fry until vegetables are just limp and starting to "sweat." Add vegetable stock,