educe to a medium simmer for about 1 hour or until
ould enjoy.
Like most chili recipes, this one tastes better the
Brown beef making sure to prevent large clumps of hamburger.
When hamburger is still pink add onion and salt to taste.
Drain beef and add to 4qrt crockpot.
Add tomato sauce.
Drain and add diced tomatoes and corn.
Add in chili powder to taste (I use mostly chili powder but add a couple dashes of hot chili powder.).
Add the rest of the ingredients; mix well.
Cook on low to medium for ~8hrs.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
In a small pan add the first 6 ingredients together, over low heat.
Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
Mix well, and let sit until hot.
Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well. Let cook until it starts to thicken, then remove from heat.
Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.
For the chilli syrup, combine all
ven to 425\u00b0F.
For the dumplings, place polenta, flour
Cook the ground meat.
If using steaks as well, cut them into cubes and brown on both sides.
Add the meat and the rest of the ingredients to a crock pot.
Cook on low for up to 10 hours.
Enjoy!
f salt and set aside for 10 mins. Squeeze excess water
l dente. Drain.
Meanwhile, for the mussels, heat oil in
Place pork loin in freezer for about 30 minutes - this will
Soak skewers in water for at least 20 minutes to
eat. Stir-fry the shrimp for 2-3 mins until pink
In crockpot combine all ingredients and cook on low 3 1/2 hours.
Stir every 1/2 hour.
(I double this to fill my crockpot.)
Heat oil in a saucepan over medium heat. Cook onion for 3 mins, stirring, until soft. Add garlic and chili. Cook for 1 min. Add seasoning mix and paprika. Cook for 1 min, until fragrant.
Add sweet potato, beans, tomatoes and 1 cup water. Cover and simmer for 20 mins, until sweet potato is tender. Season. Serve topped with fresh cilantro.
Preheat the oven to 225\u00b0F. Put the coconut strips on a baking sheet lined with parchment paper and bake for 1 hour until crisp and dry.
Put the ginger and sugar in a small pan with 5 tablespoons water. Bring to a boil and simmer gently to make a syrup. Leave to cool.
Arrange the pieces of fruit and coconut on a stand or plate. Put the chili and salt in a mortar and grind with a pestle. Pour ginger syrup over the fruit and serve with the chili salt for dipping.
Heat oil in a saucepan. Add spring onions and chili. Cook for 2 mins, until softened. Set aside 2 tsp to garnish. Add ground cumin to pan and mix well. Add chopped tomatoes and stock. Bring to a boil then add fresh tomatoes. Reduce heat, cover and simmer for 15 mins, until tomatoes soften and soup is hot.
Ladle soup into warmed serving bowls. Garnish with reserved spring onions and chili. Sprinkle with black pepper. Serve with warm naan.
In a wok, heat 2 tbsp of the oil over high heat. Stir-fry the chicken in 2 batches, for 2-3 mins or until cooked through. Transfer to a plate.
Add the remaining oil to the wok and stir-fry the onion, garlic, ginger and chili flakes for 1-2 mins or until the onion softens. Return the chicken to the wok and add the beansprouts, fish sauce, lime juice and sugar. Stir-fry for 1-2 mins or until heated through. Remove from the heat and toss with the basil and cashews. Serve with the rice.
Combine baking potatoes, onion, chicken broth, garlic, butter, salt and pepper in a large crockpot.
Cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in cream, cheddar cheese and chives.
Top with sour cream (if using); sprinkle with bacon and more cheese.
Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
Cover with lid and cook on low for 6 to 8 hours.
Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
Serve!