How To make Farmer's Chili
1 tb Oil
1 Can (13 3/4 oz) beef broth
4 lg Cloves garlic
minced
1 1/2 c To 2 cups water
1 lg Spanish onion :
minced
2 tb Brown sugar
2 md Carrots chopped
2 tb Chili powder
1 md Zucchini :
chopped
2 ts Ground cumin
1 Can (15 1/2 oz) red kidney
1 t Dried oregano
- beans -- drained, rinsed 1 t Salt
- coarsely chopped 1/2 c Bulgur wheat
1 Can (28 oz) whole tomatoes
1/2 c Fresh or frozen corn kernels
- liquid reserved -- tomatoes Light sour cream or - coarsely chopped - low-fat yogurt 1 Can (6 oz) low-salt
Thin sliced green onions - tomato paste Thin sliced cilantro leaves
1. Heat oil in 3-quart non-aluminum saucepan over
medium-high heat. Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin,
oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes. 2. Add remaining zucchini, bulgur wheat and corn
kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately. Note: This is a highly flavorful, crunchy and substantial chili. As with most chilis, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed. From the Chicago Tribune 10/3/93.
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How To Make Chili | Beef Chili w/ Cornbread Muffins #MrMakeIthappen #Chili
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Shopping List:
2 lbs Ground Beef 85/15
1 tbsp garlic paste
1 diced onion
2 diced jalapenos or fresno
1 diced bell pepper
4-6 oz black beans
15 oz red kidney beans
4-6 oz light chili beans
smoked paprika, ancho chile powder, chipotle chile powder, cinnamon, cumin - to taste
cinnamon sugar
cayenne pepper
salt, pepper, garlic, onion powder
1 tbsp better than bouillon beef base
2 tbsps tomato paste
2 tsps worcestershire sauce
1 tbsp hot sauce
1-2 cans of tomato sauce (depending on desired thickness) 15 oz cans
8 oz beer or chicken stock
Cornbread Muffins:
1 cup all purpose flour
1 cup yellow cornmeal
2 eggs
1/4 cup honey
1 cup whole milk
1/2 cup white sugar
pinch salt
1 tbsp baking powder
1/2 stick melted butter
Not-Too-Spicy Veggie and Lentil Chili recipe
This veggie and lentil chili recipes comes from Erica Durian in DeKalb, Illinois. Her recipes is featured in our new cookbook, Readers' Best Recipes and the Stories Behind Them.
Bison Cabbage Soup Recipe | Chili Flavor
#bison #cabbage #soup #chili #cabbagesoup
Ground Bison fills this hearty cabbage soup for a perfect healthy dish that's packed with flavor. Like a meaty, vegetable soup and the broth is YUM PAPA!
BISON CABBAGE SOUP
Olive oil
1 yellow sweet onion, chopped
1 1/2 pounds ground bison
1 head cabbage, chopped
5 cups diced tomatoes
4 cups chicken broth + more as needed
1 tablespoon chili powder
1 1/2 tablespoons cumin
Dash of salt
Dash of cayenne pepper
Dash of pepper
Dash of onion powder
1 1/2 teaspoons paprika
1/2 teaspoon coriander
1/2 tablespoon beef bouillon
Cook onions in olive oil until soft. Add ground bison and cook until brown. Add in rest of ingredients and stir to combine. Cook for about 30-40 minutes (adding more chicken broth as liquid reduced). Once cabbage is soft, taste and add more seasoning if needed. Serve with sour cream and shredded cheese on top.
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Midwest Farmers Chili Recipe! #recipe #chili #farm #meat #hearty #fyp
Created by InShot:
CHILI GARLIC SAUCE|EASY HOMEMADE CHILI GARLIC SAUCE
#ChiliSauce
#ChiliGarlicSauce
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Ingredients
Half kilo Chili
Half kilo garlic
1pouch black beans
1liter cooking oil
2 tbsp sugar
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