Chilli con carne
Chilli con carne
I make this all the time & probably make it differently each time!
Get ya big pan out, make a big pan a this makes 8/10 portions, freezes perfectly & it’s as tasty as out!
Mini blender & big pan link⬇️
#northernnic #ninjafoodi #carlisle #weekend #carlislecumbria #chilliconcarne #cheapmeals #healthyfood #healthylifestyle #healthyeating #5aday #deliciousfood #easyrecipes
Chili Lime Pork with Charred Corn Salad - Easy Weeknight Meal
Chili Lime Pork with Charred Corn Salad - Easy Weeknight Meal
Hi and welcome back to Cooking with Louise, I am Louise. On today's episode I want to show you this delicious recipe called Chili Lime Pork with Charred Corn Salad. It has fresh corn, zucchini, tomatoes, and garlic. It also has our brand new Chili Lime Rub. Let's get cooking!
Recipe:
Cast Iron Skillet:
Manual Food Processor:
Quick Slice:
Cut & Close:
Chili Lime rub:
Chili Over Cheddar-Jalapeno Shortcakes
Chili shortcake is basically chili served between a split biscuit. In this case we pair quick, meaty chili with rich, cheddar-and-jalapeno biscuits.
For the complete recipe, visit
The BEST Vegetarian Chili Recipe
Vegetarian Chili is the best way to enjoy a delicious and healthy Vegan Chili Recipe! This is the BEST VEGETARIAN CHILI and it will knock your socks off. I never knew I could not only make an Easy Vegetarian Chili recipe but also LOVE it. Buckle up because this is the best Vegan Chili Ever!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
3 cups winter squash diced (I used Butternut squash)
2 tablespoons canola or olive oil
1 onion diced
2 medium carrots diced
1 sweet red pepper diced
2 cloves garlic minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 28- ounce can diced tomatoes
1 teaspoon dried oregano
2 tablespoons tomato paste dissolved in 1-cup water
Salt to taste
3 14.5 ounce cans pinto beans, drained
½ cup fresh cilantro chopped
FOR GARNISH:
Grated vegetarian cheese, cheddar, Monterey Jack or crumbled Queso Fresco.
INSTRUCTIONS
Heat oven to 400°F and cover a half baking sheet with aluminum foil.
Place the diced squash on the foil-covered baking sheet and drizzle with 1-2 tablespoons olive oil. Roast the squash 10 minutes, and remove from the oven. Set the squash aside until ready to use.
Meanwhile, in a heavy nonstick skillet, heat the oil over medium heat and add the onion, carrots and sweet red pepper. Cook (stirring often) until vegetables are tender and begin to turn golden brown, approximately 8 minutes. Add the garlic, stir and cook another 30 seconds. Add the chili powder and ground cumin and cook another 2-3 minutes, until mixture begins to stick to the pan, stirring often.
Add tomatoes and dried oregano and salt (to taste). Bring mixture to a boil, reduce heat to simmer and cook down just until mixture begins to stick to the pan, about 10 minutes. Stir often.
Stir in tomato paste & water mixture and bring the mixture back to a low boil. Season, to taste, with salt, and simmer, stirring often, 10 minutes or until mixture is fragrant and thickens.
Add the drained canned beans and the roasted squash. Bring to a boil. Keep temperature to a simmer over low heat, stirring often, for 30-45 minutes. The chili should NOT stick to the bottom of the pot. It will be thick, but if you prefer a thinner chili, add more water, stir and simmer to blend the flavors. Salt, to taste.
Add the chopped fresh cilantro 5 minutes before turning off the heat. Simmer for 5 minutes.
Spoon into individual bowls and top with shredded cheese.
Enjoy!
FULL RECIPE:
Pat's Famous Chili
Hey, y'all! I'm starting the year off with my classic Chili. Follow along with me.
Ingredients:
6 slices of thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves of garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons of chili powder
1 tablespoon of ground cumin
1 tablespoon of chipotle chili powder
2 teaspoons of dried oregano
1 tablespoon of smoked paprika
Salt and freshly ground black pepper
1 pound of 85 percent lean ground beef
1 pound of ground pork
1 cup of beer
One 15-ounce can of black beans, drained and rinsed
One 15-ounce can of kidney beans, drained and rinsed
One 24-ounce can of crushed tomatoes
One 24-ounce can of diced tomatoes, with juice
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish
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