Dice cheese.
Place cheese, chili and chilies into microwave-safe bowl.
Microwave for 3 minutes.
Stir.
Microwave for 3 minutes more.
Serve hot with tortilla chips.
nches over long sides.
For the passionfruit ice, combine the
ray; refrigerate 15 mins.
For the chili yogurt, heat 2 tbsp
oiling water and let stand for 20 mins. Drain the mushrooms
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
combine in medium bowl.
For the chili lime dressing, whisk all
Saute onion and garlic; set aside.
Dust chicken with flour and brown on both sides.
Stir in onion, garlic mixture, chili puree, bay leaves, oregano, thyme, salt and pepper.
Cover and cook 45 minutes or until chicken is tender.
Remove bay leaves.
In a small bowl, blend cornstarch and water until smooth.
Combine with mixture in skillet and cook over low heat, stirring until thickened.
Pour sauce over chicken.
See recipe for Red Chili Puree.
Grease bottom of casserole dish.
Line with Fritos.
Layer with chili, then onion, then cheese.
Repeat, and be sure to top with extra cheese.
This is a good recipe for leftover chili.
tand 10 mins.
Meanwhile, for the chili garlic mayonnaise, blend or
For the Chili: Blot pork dry with paper
pour off excess grease except for 2 Tablespoons.
In a
Fry ground beef, drain and add beanless chili.
Grate cheese and set aside.
Add enough sour cream (1/4 pint) to refried beans to make smooth.
Spread into a 9 x 12-inch baking dish.
Layer the beef and chili mixture on top of the refried beans.
Top with the cheese.
Spoon red and green taco sauce on top of cheese.
Bake at 350\u00b0
for 35 minutes.
Top dish with remaining sour cream and serve with corn chips of your choice.
Let cream cheese warm to room temperature and put in microwavable bowl; add beanless chili to cream cheese and heat on High until able to mix together well.
Serve warm with tortilla chips.
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain.
Heat cheese in slow cooker until melted. Stir in ground beef mixture, chili and tomatoes.
Cook on low for 2 hours.
Serve warm with chips.
Yields 100 (1 ounce) servings.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir tomato sauce, diced tomatoes, onion, jalapeno peppers, chili powder, cayenne, salt, garlic, and black pepper together in the crock of a slow cooker; add ground beef and stir.
Cook on High for 6 1/2 hours (or on Low for 10 hours).
In large skillet, melt butter and brown garlic, onion and beef.
Drain off excess fat, then add tomatoes and chili.
Simmer for about 45 minutes.
Cook meat, garlic, onion and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat.
Cook until onion is soft and meat has lost its pink color.
Add remaining ingredients.
Bring to a boil.
Cover and reduce heat. Simmer for 45 minutes, stirring frequently.
Let simmer longer for even better flavor.
To prepare the peppers - Cut them in half, get rid of all the seeds. Then steam them in 1 inch of water for 15 minutes. Let them cool, then scoop out the pulp.
Brown the ground beef with the onions & garlic. When browned, add all the other ingredients.
Cover & simmer for 3+ hours, stirring occasionally.
Serve over pasta or beans (if you like them), with cheese on top. (servings are calculated if you serve it this way - if you eat it as is, it's closer to 5 or 6).
Pre-heat oven to about 350 degrees.
In a 11\" by 7\" rectangular glass baking dish press cream cheese evenly into the bottom of the dish.
Empty can of Hormel Chili and smooth out until even layer on top of the cream cheese.
Sprinkle chili with hot sauce to taste ( I am a wimp when it comes to spicy so I use about 2 to 3 tablespoons).
Cover top of dish completly with shredded cheese.
Bake for about 15 minutes or until heated through and shredded cheese is completely melted.
Serve warm with tortilla chips.
saute beef and chicken in the oil until brown adding onoins, celery, and garlic halfway through (after about 3 min.) add in the remaining ingredients.
let simmer for one hour.