How To make Carol's Mom's Green Chili
1 Medium Beef Roast
10 Large Green Chiles
1 Large Onion
1 Med. Can Whole Stewed Tomatoes
Garlic Salt 1 Pinch Cumin
2 To 4 Cups Beef Gravy
1. Roast green chiles over grill until all skin is almost black (you
are not burning it - don't worry)
2. Soak roasted green chiles (submerged) in bowl of cold water (ten
minutes). Peel skin off.
3. Dice chili into small, small pieces or mashed.
4. Cut up meet into bite size pieces.
5. Sautee meat with white onion about 10 minutes or just barely
brown.
6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2
hour.
How To make Carol's Mom's Green Chili's Videos
NM Green Chile Stew E29.wmv
Green Chile Stew the traditional New Mexico way! In this case, it's made in a slow cooker (crock pot). Ay! Que bueno! Make this for Saint Paddy's day...hey! It's green!
Mama Carol's Mi Rancho Kitchen: King Enchiladas
Mama Carol brings back a classic Mama Ofi recipe to the kitchen - King Enchiladas with our new Organic THINcredibles Thin Corn Tortillas!
Holiday Hatch Green Chile Stuffing Ring | Carol's Kitchen
Carol & Jenna show you how to make a delicious Hatch Green Chile Stuffing Ring that is perfect for your Thanksgiving feast. This savory dish is filled with a flavorful mixture of hatch green chiles, bread, and herbs, and is sure to impress your guests and become a new Thanksgiving favorite.
Holiday Hatch Green Chile Stuffing Ring Recipe:
1 loaf of sandwich bread toasted and torn into small pieces and left out to dry overnight
1 8x8 pan of cornbread broken into pieces and left out to dry overnight
Cornbread and toast can be put in the same large bowl to dry.
In a medium saucepan cook;
1 box of Chicken stock
1/2 stick of butter
1 1/2 C. Chopped celery
1 C. Chopped onion
Bring this to a low boil then lower the temperature to a simmer for about an hour.
You can add an additional cup of water if needed.
Pour Chicken stock over dried bread crumbs and season with:
1 heaping t. Sage
1 heaping t. Poultry seasoning
Salt and pepper to taste
1/2 - 3/4 C. Medium heat Pure Hatch Green Chile
Add 1 raw egg and stir everything together.
You need this to have a very moist consistency, but not soupy.
If you need to, add more chicken stock to get the right consistency.
The moister it is the longer it will take to cook.
Spray a Bundt pan with olive oil and fill with stuffing mixture.
Bake in a preheated 375-degree oven until a toothpick inserted in the thickest part comes out clean. Approximately 45min.-1hour.
Remove from oven and let cool for 5 minutes. Carefully turn upside down onto a serving platter.
Can be served with cranberry sauce served in the center of the ring.
Used products:
Pure Hatch Green Chile:
#holidayseason #hatchchilestuffing #Stuffing #Carolskitchen #hatchgreenchile
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Mama Carol's Mi Rancho Kitchen: Chicken Tortilla Casserole
Satisfy your hungry family with this simple Chicken Tortilla Casserole by Mama Carol made with our NEW Non-GMO White Corn Tortillas, green chiles, black beans, shredded chicken, enchilada sauce and cheese in layers.
Home Canning ~ Enchilada Sauce
Hi Friends! As promised, here is the canning version of my Enchilada Sauce. The flavor profile is similar to the original recipe but it is safe for canning. I hope you will enjoy it. If you're not a canner this sauce will freeze well. Please be sure to follow all safe canning practices and guidelines.
6 c. chicken or vegetable stock
3 6oz. cans of tomato paste
3 15oz. cans of tomato sauce
1 can of chipotles in Adobo
3-6 T. chili powder
2 T. garlic powder
2 t. each onion powder, cumin, Mexican oregano and salt
2 T. brown sugar
Pressure can in pints only for 50 minutes.
Makes 7-8 pints
This recipe has not been evaluated by the FDA or USDA, you are encouraged to verify all canning and food preservation advice on the USDA food preservation website.
xo~Carol
The Best Homemade Chili Recipe???? | Easy Delicious Comfort Food
Hope ya'll enjoy! The ingredients list is kinda long, but once you get all of your ingredients together everything else is a piece of cake! From time to time I like to experiment with different flavors to see what I can come up with. This is one of my many ways to make chili. It's so GOOD! Feel free to take out any ingredient that you don't like, this recipe is very forgiving.This chili taste BEST when served immediately after cooking.
*THIS IS A SLOW COOKER RECIPE*
Chili Recipe
Here's what I used in the video:
Power Quick Pot ( I'm using a 10 Qt)
1 Green bell pepper
3 Celery stalks
1 Yellow onion
5 Garlic cloves
2 lbs. of Ground beef (I used 80/20 lean)
2 Tsp Oregano
2 Tsp Brown sugar
2 Tsp Coriander
4 Tbsp Chili powder
3 Tbsp Ground Cumin
2 Tsp Dried Thyme
1 Tsp Smoked paprika
1/2 Tsp Dried Basil leaves
1/2 Tsp Black pepper
1/4 tsp Cayenne Pepper (to taste, gradually add more as needed)
Salt to taste ( I used 1 1/2 tsp)
1 Bay Leaf
4 Tbsp Green onions
2 16 oz Cans Kidney beans (rinsed and drained)
1/2 cup canned Black beans
1- 28 oz Can Hunts Diced tomatoes (with juices)
1- 29 oz Can Hunts Tomato sauce
1- 14.5 oz Can Swanson Chicken broth (low sodium)
2 Tsp Worcestershire sauce
*TIP - Taste as you go!!
Jasmine Rice
3 Cups water
2 Cups rice
For Ground Turkey Chili click here
This video and description contains affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
#howtomakechilifromscratch
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