Chili Assignment

1. Read the following article about chiles.

Just How HOT Are My Chiles?

temperature

Prof. Wilber L. Scoville

Professor
Wilber L. Scoville

In 1912 a chemists by the name of Wilbur Scoville, working for the Parke-Davis pharmaceutical company, developed a method to measure the heat level of chile peppers. The test is named after him, the “Scoville Organoleptic Test”. It is a subjective dilution-taste procedure. In the original test, Wilbur blended pure ground Chiles with sugar-water and a panel of “testers” then sipped the solution, in increasingly diluted concentrations, until they reached the point that the liquid no longer burned their mouths. A number was then assigned to each chile pepper based on how much it needed to be diluted before they could no longer taste (feel) the heat.
“1,000,000 drops of water is rated at only 1.5 Scoville Units”

The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. The sweet bell peppers at zero Scoville units to the mighty Naga Jolokia (Ghost Pepper) at over 1,000,000 Scoville units! One part of chile “heat” per 1,000,000 drops of water is rated at only 1.5 Scoville Units. The substance that makes a chile so hot is called Capsaicin (cap-say-ah-sin).

Pure Capsaicin rates between 15,000,000 and 16,000,000 Scoville Units! Today more scientific and accurate methods like Electrochemistry and High Performance Liquid Chromatography (HPLC) are used to determine capsaicin levels. In honor of Dr. Wilbur the unit of measure is still named Scoville.

Scoville Scale here

2.  Write a reply detailing what type of chile you would prefer and why!  Also, find a recipe that uses the chile you prefer and copy/paste it in the reply.

Chili Recipes here

11novwider

Advertisements

62 thoughts on “Chili Assignment

  1. My favorite type of chili is a jalapeno! It gives certain food a great flavor and i like a spice.
    This recipe looked yummy to me so i chose to post this one.

    2 pounds steak
    2 poblano chiles
    1 tablespoon chili powder
    mesquite wood chips
    10 small hot dried chilies
    ½ dried anaheim chile
    1 large onion
    6 garlic cloves
    1 7 ounce can tomato sauce
    1 15 ounce can black beans
    1 15 ounce can French onion soup
    1 15 ounce can beef broth
    1 12 ounce can beer
    2 tablespoons red wine vinegar
    2 teaspoons crushed cumin seeds
    2 teaspoons crushed black pepper
    1 teaspoon oregano
    ½ teaspoon sage
    Rub the steaks with the chili powder and some salt and smoke them for a few hours over mesquite wood. Add the peppers for the last hour, and try to get some char on them.
    Skin the peppers and roughly chop, and chop the steak into 1 inch square chunks. Boil the small hot chiles and the anaheim in the beer for a moment, then soak for 20 minutes. Remove the chiles and chop to a pulp. Chop the onion and garlic and sauté in a little oil until starting to carmelize, then add all the rest of the ingredients, including the beer that the chiles were boiled in, and of course the steak — everything except the tomato sauce, beans and smoked poblanos. Simmer for 1 hour with the lid off to reduce, and then add the rest and simmer another 20 minutes.
    Ladle into bowls and top off with chopped raw onion and shredded cheddar to your liking!

    1. 2 slices bacon, chopped
      1 onion, chopped
      3 cloves garlic, minced
      1/2 pound ground beef
      1 (12-ounce) bottle beer
      3 cups black beans
      2 (14-ounce) cans tomato sauce
      1 (14-ounce) can crushed tomatoes
      2 1/2 tablespoons chili powder
      1 teaspoon crushed red pepper flakes
      1 teaspoon cocoa powder
      Kosher salt
      Sour cream, for garnish
      Grated Cheddar, for garnish
      Chopped scallions, for garnish
      Directions
      In a large saucepan or small Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is cooked, about 5 minutes. Add the onion and cook until the onion softens, about 5 more minutes. Add the garlic and cook for another minute. Add the beef and cook until no longer pink. Raise the heat to medium-high, deglaze with the beer, and allow to bubble and boil for 2 to 3 minutes. Add the beans, tomato sauce, crushed tomatoes, chili powder, red pepper flakes, cocoa, and salt. Stir to combine well. Simmer for 30 minutes, or more, and serve with sour cream, shredded cheese, and chopped scallion, if desired.

  2. I like spicy food but i prefer my chili not very spicy so i can enjoy the flavor.

    1 onion (1/2 lb.), peeled and chopped $
    1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped $
    6 cloves garlic, peeled and minced or pressed 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
    1 tablespoon chili powder
    1 1/2 teaspoons dried oregano
    1 1/2 teaspoons ground cumin
    2 or 3 turkey thighs (about 3 lb. total)
    1 can (15 oz.) hominy (yellow or white), rinsed and drained
    1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
    Shredded jack cheese
    Canned sliced black ripe olives
    Thinly sliced green onions
    Salt and pepper

    1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
    2. Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
    3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
    4. With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
    5. Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.

  3. White Bean and Chicken Chili
    Recipe courtesy Giada De Laurentiis

    Prep Time:8 minInactive Prep Time: — Cook Time:1 hr 15 min
    Level:

    Serves:
    4 to 6 servings

    Ingredients
    2 tablespoons olive oil
    1 large onion, chopped
    4 garlic cloves, minced
    2 pounds ground chicken
    1 teaspoon salt, plus more for seasoning
    2 tablespoons ground cumin
    1 tablespoon fennel seeds
    1 tablespoon dried oregano
    2 teaspoons chili powder
    3 tablespoons flour
    2 (15-ounce cans) cannellini or other white beans, rinsed and drained
    1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
    11/2 cups frozen corn, thawed
    4 cups low-sodium chicken stock
    1/4 teaspoon crushed red pepper flakes
    Freshly ground black pepper for seasoning
    1/2 cup grated Parmesan cheese
    1/4 cup chopped fresh flat-leaf parsley
    Directions
    In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

    Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

    Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_380361_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

  4. I prefer sweet bell peppers because I don’t like spicy food at all and that’s the lowest pepper on the scale.

    Beef And Bean Chili

    ½ pound pinto beans
    1 green pepper, chopped
    2 3 cloves garlic, minced
    2 teaspoons cumin
    28 ounces can tomatoes, drained
    1 onion, chopped
    1 pound ground turkey
    1 tablespoon chili powder
    2 teaspoons cayenne pepper
    6 ounces can tomato sauce
    hot sauce, to taste
    Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in ¼ cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, hot sauce and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture. Stir well and simmer, uncovered, for 15 minutes. Cover and cook for ½ hour over low heat.

  5. i dont even like chili this just sounded kinda good

    Cooking spray $
    2 cups diced onion (about 1 large) $
    1 cup chopped red bell pepper $
    1 teaspoon minced garlic
    1 1/4 pounds ground turkey breast $
    3 tablespoons brown sugar $
    Click to see savings

    2 tablespoons ancho chile powder
    1 tablespoon unsweetened cocoa
    1 teaspoon ground cumin
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    2 (15-ounce) cans pinto beans, rinsed and drained
    2 (14.5-ounce) cans diced tomatoes, undrained
    1 (14-ounce) can fat-free, less-sodium chicken broth $
    2 chipotle chiles, canned in adobo sauce, minced
    2 ounces unsweetened chocolate, chopped
    1/2 cup light sour cream $
    Chopped green onions (optional)
    Preparation

    Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
    Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits, Cooking Light
    DECEMBER 2007

    Related Recipes
    Soup and Stew Recipes
    Turkey Recipes
    Vegetable Recipes
    My Notes
    Only you will be able to view, print, and edit this note.
    Add Note

  6. 1 pound ground beef
    1 onion, chopped
    1 (14.5 ounce) can stewed tomatoes
    1 (15 ounce) can tomato sauce
    1 (15 ounce) can kidney beans
    1 1/2 cups water
    1 pinch chili powder
    1 pinch garlic powder
    salt and pepper to taste

    DIRECTIONS
    In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
    Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

  7. Habaneros are probably my favorite pepper because of the fact that they are so spicy. I love the heat from them especially with a sort of sweetness to it. One of my favorite foods is a Mango Habanero Sauce that you can put on wings.

    Mango Habanero Hot Sauce

    2 tablespoons canola oil
    1 small Spanish onion, finely chopped
    2 cloves garlic, finely chopped
    2 ripe mangoes, peeled, pitted and coarsely chopped
    1 habanero, chopped
    2-4 tablespoons honey, (depending on the sweetness & ripeness of the mango)
    1 cup white wine vinegar
    Salt
    1. Heat oil in medium saucepan over medium heat. Add onions and garlic and cook until soft. Add mangoes and habanero and cook for 5 minutes, stirring often. Add the honey and vinegar and cook over low heat for 10-15 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water. Strain mixture through a strainer set over a small bowl; season with salt.

    Chili Recipe = http://allrecipes.com/recipe/habanero-hellfire-chili/

  8. I like spicy food but i prefer my chili not very spicy so i can enjoy the flavor.

    1 onion (1/2 lb.), peeled and chopped $
    1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped $
    6 cloves garlic, peeled and minced or pressed 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
    1 tablespoon chili powder
    1 1/2 teaspoons dried oregano
    1 1/2 teaspoons ground cumin
    2 or 3 turkey thighs (about 3 lb. total)
    1 can (15 oz.) hominy (yellow or white), rinsed and drained
    1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
    Shredded jack cheese
    Canned sliced black ripe olives
    Thinly sliced green onions
    Salt and pepper

    1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
    2. Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
    3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
    4. With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
    5. Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.

  9. i hate chili sorry

    2 tablespoons vegetable oil

    2 onions, chopped

    3 cloves garlic, minced

    1 pound ground beef

    3/4 pound beef sirloin, cubed

    1 (14.5 ounce) can peeled and diced tomatoes with juice

    1 (12 fluid ounce) can or bottle dark beer

    1 cup strong brewed coffee

    2 (6 ounce) cans tomato paste

    1 (14 ounce) can beef broth

    1/2 cup packed brown sugar

    3 1/2 tablespoons chili powder

    1 tablespoon cumin seeds

    1 tablespoon unsweetened cocoa powder

    1 teaspoon dried oregano

    1 teaspoon ground cayenne pepper

    1 teaspoon ground coriander

    1 teaspoon salt

    4 (15 ounce) cans kidney beans

    4 fresh hot chile peppers, seeded and chopped

    i just chose a random one because i don’t like chili.

  10. I prefer jalapeno clili because it is spicy, but not overly spicy.

    Poblano-Jalapeno Chili

    Ingredients

    Cooking spray
    1 1/2 pounds ground sirloin
    2 jalapeno peppers
    1 tablespoon canola oil
    3 cups chopped onion (about 1 large)
    1 cup chopped seeded poblano chile (about 2 large)
    8 garlic cloves, minced
    1 12-ounce Mexican beer (such as Corona)
    1 tablespoon chili powder
    1 1/2 teaspoons ground cumin
    3/4 teaspoon kosher salt
    2 1/2 cups lower-sodium marinara sauce (such as McCutcheon’s)
    1 cup fat-free, lower-sodium chicken broth
    2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained
    1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
    3 ounces sharp cheddar cheese, shredded (about 3/4 cup, packed)
    1/2 cup light sour cream
    1/4 cup fresh cilantro leaves
    Preparation

    1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
    2. Remove and discard seeds and membranes from 1 jalapeño; finely chop both jalapeños. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with 1 1/2 tablespoons cheese, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro.

  11. The chili i prefer is the drunken chili because it has all sorts of things in it, like jalapeno, onion, and chillis.

    Drunken Chili

    2 tablespoons salt pork, minced
    2 pounds London broil, diced 1 inch
    1 large yellow onion, minced
    1 green bell pepper, sliced
    1 tablespoon minced garlic
    1 tablespoon jalapeño, seeded and minced
    2-3 tablespoons chili powder
    1 tablespoon ground cumin
    2 teaspoons ground coriander
    1 teaspoon red pepper flakes
    1 bottle Dos Equis Amber (minus 1 sip)
    ¼ cup tequilla
    1 28 ounce can diced tomatoes with juice
    1 28 ounce can tomato purée
    2 15 ounce cans dark red kidney beans, drained and rinsed

    Directions:

    Cook the salt pork until golden brown. Remove salt pork with slotted spoon and set aside. Add diced meat to pan and quickly brown all sides, remove meat from pat and set aside. In same pot add onions, peppers, garlic, and jalapeño and sauté until tender, adding oil if necessary. Add chili powder, cumin, coriander and red pepper flakes, stir to mix. Add beer and tequilla to pot with vegetables and spices and reduce liquid by half. Add diced tomatoes and tomato purée to pan, bring to boil, reduce heat and add the cooked meat and simmer with a lid on for 1 hour, stirring occasionally. Remove lid from pot, add beans, and simmer for an additional 30 to 60 minutes or until meat is tender. Add browned salt pork and adjust seasonings.

  12. personaly i don’t like peppers they give me really bad heart burn but my favoret pepper is a jalapeno Cooking spray $
    1 1/2 pounds ground sirloin $
    2 jalapeno peppers
    1 tablespoon canola oil $
    3 cups chopped onion (about 1 large) $
    1 cup chopped seeded poblano chile (about 2 large)
    8 garlic cloves, minced
    1 12-ounce Mexican beer (such as Corona) $
    1 tablespoon chili powder
    1 1/2 teaspoons ground cumin
    3/4 teaspoon kosher salt
    2 1/2 cups lower-sodium marinara sauce (such as McCutcheon’s) $
    1 cup fat-free, lower-sodium chicken broth $
    2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained
    1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
    3 ounces sharp cheddar cheese, shredded (about 3/4 cup, packed) $
    1/2 cup light sour cream $
    1/4 cup fresh cilantro leaves

    Preparation

    1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
    2. Remove and discard seeds and membranes from 1 jalapeño; finely chop both jalapeños. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with 1 1/2 tablespoons cheese, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro.

  13. i think it would be cool to try a ghost pepper. i like spicy and it sounds like an adrenaline rush! but id probably bring like a gallon of milk just to be safe :)*Recipe: Hot ‘N Creamy Pasta
    “Spicy cream pasta with a hint of garlic. Serve with sauteed shrimp or grilled chicken to make it a meal.”

    1 Tbls. butter
    4 cloves garlic, minced
    2 Ghost Chili pods
    , minced
    2 cups heavy cream
    2 Tbls. all-purpose flour
    1 large tomato, diced
    3/4 tsp. Salt

    1/2 tsp. Black Pepper

    1/2 pound uncooked fettucini pasta
    1 cup grated Parmesan cheese

    ~ Start a pot of water boiling for the pasta.
    ~ Melt butter in a saucepan over medium heat. Add garlic and ghost pepper and cook for 2 minutes.
    ~ Pour cream into the saucepan and bring to a simmer, stirring occasionally.
    ~ Whisk the flour into the saucepan, and then add the tomato, salt, and black pepper. Simmer until thickened, 5-8 minutes. Remove from heat.
    ~ While the sauce is simmering, place your pasta into the boiling water to cook (as directed on the package).
    ~ When your sauce is thickened, stir in the Parmesan cheese. Allow sauce to cool for a few minutes before serving over the cooked pasta.

    *

  14. I really like the idea of spicy food that I can eat it with other foods, such as tacos, burritos, sandwiches, and burgers.

    Southwestern Chicken Pitas with Chipotle Sauce

    Ingredients
    1 cup plain nonfat yogurt
    4 tablespoons chopped green onions
    2 chipotle peppers
    4 tablespoons peanut butter
    1/4 teaspoon salt
    1 pound skinless, boneless chicken breast halves – cut into 1/2 inch strips
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon chili powder
    1/2 teaspoon garlic powder
    1/2 teaspoon dried oregano
    1/2 teaspoon ground cumin
    3 tablespoons vegetable oil, divided
    1 medium onion, sliced
    1 red bell pepper, julienned
    4 (6-inch) pitas
    1 cup shredded lettuce
    1 cup shredded white Cheddar cheese

    Directions
    1.In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
    2.Preheat oven to 350 degrees F (175 degrees C).
    3.Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
    4.Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
    5.Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.

  15. I would have to say that my favorite pepper is the jalapeno because it can be used in many dishes to boost the flavor without overpowering the dish with heat

    Spicy Beef Chili

    Ingredients
    1 pound coarsely ground beef chuck
    1 teaspoon dried thyme leaves
    1/2 teaspoon dried sage leaves
    1 clove garlic, minced
    2 tablespoons olive oil
    1 medium yellow onion, chopped
    2 cloves garlic, chopped
    1/2 shallot, chopped
    1 red bell pepper, seeded, chopped
    1/2 jalapeno pepper, halved, seeded chopped
    1 tablespoon chili powder
    1/4 teaspoon cayenne pepper, or to taste
    1/2 teaspoon ground chipotle pepper, or to taste
    Salt, to taste
    1 cup Gallo burgundy wine
    1 (16 ounce) can crushed tomatoes
    1 (16 ounce) cans black beans, drained and rinsed
    1 (16 ounce) bag corn chips
    Directions
    In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

  16. I decided to go with Lean and mean chili because I searched it up and it seems to be healthy for you. I also think that if you have food that is healthy and good for you that makes the food even better. I prefer spicy chili because it gives you a different taste than the same old food that I eat all the time in my life.

    Canola oil spray
    1 cup yellow onion, chopped
    1/2 cup red pepper, julienned
    1/2 cup carrots, julienned (or pre-cut matchstick)
    1 tablespoon fresh minced garlic
    32 oz. organic vegetable broth (fat-free & no added MSG)
    1- 28 oz. can of Hunts diced tomatoes with basil, garlic & oregano
    1- 16 oz. can of light red kidney beans, drained
    1-16 oz. can of reduced sodium garbanzo beans, drained
    1 cup organic red quinoa, rinsed and uncooked
    1 tablespoon + 2 teaspoons chili powder
    1/2 teaspoon ground mustard
    1 teaspoon Hershey’s Special Dark Cocoa Powder
    Pinch of baking soda
    1 ripe avocado, sliced for garnish (optional)
    Fat-free plain Greek yogurt, for garnish (optional)

    Spray and heat a large non-stick sauce pan with canola oil and sauté onion, pepper, carrots and garlic until onions become translucent. Reduce heat to medium.
    Slowly add vegetable broth, tomatoes, kidney beans, garbanzo beans, and uncooked red quinoa. Stir mixture and add chili powder, ground mustard, dark cocoa powder and pinch of baking soda. Stir and simmer 25 minutes covered until quinoa has finished cooking, when the germ separates from the kernel.
    Ladle into bowls. Add a dollop of Greek yogurt and slice of avocado for garnish.

  17. my favorite chile has to be the cayenne because its has the right amount of heat without overpowering the flavor.

    Spicy Beef Chili

    Ingredients
    1 pound coarsely ground beef chuck
    1 teaspoon dried thyme leaves
    1/2 teaspoon dried sage leaves
    1 clove garlic, minced
    2 tablespoons olive oil
    1 medium yellow onion, chopped
    2 cloves garlic, chopped
    1/2 shallot, chopped
    1 red bell pepper, seeded, chopped
    1/2 jalapeno pepper, halved, seeded chopped
    1 tablespoon chili powder
    1/4 teaspoon cayenne pepper, or to taste
    1/2 teaspoon ground chipotle pepper, or to taste
    Salt, to taste
    1 cup Gallo burgundy wine
    1 (16 ounce) can crushed tomatoes
    1 (16 ounce) cans black beans, drained and rinsed
    1 (16 ounce) bag corn chips

    Directions
    In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

  18. Simple, Perfect Chili
    2011 Ree Drummond, All Rights Reserved

    Prep Time:15 minInactive Prep Time: — Cook Time:1 hr 20 min
    Level:
    Easy
    Serves:
    6 to 8 servings

    Ingredients
    2 pounds ground beef
    2 cloves garlic, chopped
    One 8-ounce can tomato sauce
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1 teaspoon ground oregano
    1 teaspoon salt
    1/4 teaspoon cayenne pepper
    1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
    One 15-ounce can kidney beans, drained and rinsed
    One 15-ounce can pinto beans, drained and rinsed
    Shredded Cheddar, for serving
    Chopped onions, for serving
    Tortilla chips, for serving
    Lime wedges, for serving
    Directions
    Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

    After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

    Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_608713_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

  19. I choose this recipe because I rather have my chili baked and take longer to cook because that just means it would taste so good with all the good foods mixed in.
    Servings: Feeds about 6 hungry folk baked chili

    4 to 5 pounds buffalo or beef, cut into ½ to 1 in. cubes (any cut of beef will do)
    1 large green bell pepper, diced
    1 large red bell pepper, diced
    3 large Spanish onions, coarsely chopped
    3 tablespoons fresh cilantro, minced
    6 chipotle peppers, minced
    6 large, hot chile peppers (habanero, scotch bonnet, cayenne, or tabasco), seeded and chopped
    2-28 ounce. cans diced tomatoes, drained
    8 cloves garlic, crushed or minced
    1-15 ounce. can tomato sauce
    1 can beef broth
    2 tablespoon Worcestershire sauce
    8 tablespoon chili powder (or to taste)
    1 tablespoon salt
    1 teaspoon. black pepper
    1 tablespoon sugar
    2 tablespoon ground cumin
    1 teaspoon. dried marjoram leaves
    1 tablespoon dried Mexican oregano leaves
    2 tablespoon masa harina
    3 tablespoon tapioca thickener
    Preheat oven to 250°F. Place beef, peppers and other vegetables in large Dutch oven or enameled roasting pan, and mix together (do not brown meat). Thoroughly blend seasoning mix ingredients together in a bowl (mixer or blender recommended). Pour Seasoning Mix over ingredients in Dutch oven/roasting pan and mix well. Cover and place pan in oven. Cook for 5 to 6 hours or until beef is tender and sauce has thickened.
    Serve with your favorite chili condiments, such as pinto beans, pasta, shredded cheese, fresh chopped red onions, sliced jalapeño peppers, hearty homemade bread, crackers and assorted hot sauces.

  20. I love White Chili because its yummy, i perfer chicken over beef in my chili.
    White Chili
    Recipe from: Jennifer A. Newbury
    Servings: 6

    1 large onion, chopped
    1 whole red pepper, chopped
    3 cloves garlic, minced
    2 tablespoons olive oil
    1 cup cooked chicken
    9 ounces green chilies, chopped
    2 tablespoons ground cumin
    2 teaspoons oregano
    ¼ teaspoon chili powder
    ¼ teaspoon hot pepper sauce
    ¼ teaspoon white pepper
    1 16 ounce can chicken broth
    1 cup sherry
    1 15 ounce can white hominy, drained
    1 16 ounce can black-eyed peas, drained
    1 16 ounce can great northern beans, drained
    3 8 ounce cans white corn, drained
    4 tablespoons cilantro, chopped
    Monterey jack cheese, grated

    In large pot, sauté onion, garlic and red pepper in olive oil until translucent. Add poultry, chili and seasonings, except for fresh cilantro, sauté a few more moments. Mash white northern beans in a food processor with chicken broth. Transfer mixture to pot and add sherry, drained hominy, drained corn, and drained black-eyed peas. Stir. Simmer for about an hour, stirring occasionally, or transfer to crockpot and simmer for 8 hours on low setting. Add cilantro, simmer 5 minutes. Adjust seasonings to taste. Serve with grated cheese garnish.

  21. I would like white chili because I think it’s really good.

    Recipeit- Boilermaker Chili
    Ingredients

    2 pounds ground beef chuck1 pound bulk Italian sausage3 (15 ounce) cans chili beans, drained1 (15 ounce) can chili beans in spicy sauce2 (28 ounce) cans diced tomatoes with juice1 (6 ounce) can tomato paste1 large yellow onion, chopped3 stalks celery, chopped1 green bell pepper, seeded and chopped1 red bell pepper, seeded and chopped2 green chile peppers, seeded and chopped1 tablespoon bacon bits4 cubes beef bouillon1/2 cup beer
    1/4 cup chili powder1 tablespoon Worcestershire sauce1 tablespoon minced garlic1 tablespoon dried oregano2 teaspoons ground cumin2 teaspoons hot pepper sauce (e.g. Tabasco™)1 teaspoon dried basil1 teaspoon salt1 teaspoon ground black pepper1 teaspoon cayenne pepper1 teaspoon paprika1 teaspoon white sugar1 (10.5 ounce) bag corn chips such as Fritos®1 (8 ounce) package shredded Cheddar cheese

  22. I love regular chili, but white chicken chili just sounds like creamy goodness. That, and I don’t really like things super spicy. I’m good with just chili powder and a little bit of cumin for flavor

    Chicken White Chili (crock pot)

    Recipe from: Verlie
    Servings: 8

    4 cups low-sodium chicken broth
    1 pound skinless boneless chicken breasts, cut into 1-inch pieces
    2 15 ounce cans great Northern beans, rinsed and drained
    2 medium zucchini, diced
    2 onions, chopped
    1 tablespoon ground cumin
    2 cloves garlic, minced
    1 teaspoon chili powder
    1 cup frozen corn kernels
    ½ cup fat-free sour cream
    ½ teaspoon salt
    freshly ground pepper, to taste
    Mix the broth, chicken, beans, zucchini, onions, cumin, garlic, and chili powder in a slow cooker. Cover and cook on High until the chicken is cooked through, about 3 ½ hours.
    Stir in the corn and sour cream; cook until heated through, about 5 minutes longer. Season with the salt and pepper and serve.

  23. I like jalapenos because they’re spicy but still super good.

    Buffalo Chicken Stuffed Jalapeno Poppers Recipe

    Ingredients
    •2 large jalapeno peppers
    •1-2 ounces cream cheese
    •1-2 ounces cooked chicken
    •1/4 cup of your favorite Buffalo Sauce
    •1 egg
    •Seasoned bread crumbs
    •Oil for deep frying

    Cooking Directions
    1.Cut the tops off of the jalapeno peppers and core them using a knife or pepper corer.
    2.In a mixing bowl, combine cooked chicken and Buffalo sauce. Heat in a small pan or you can even nuke it a minute or two.
    3.Stuff each jalapeno pepper with layers of cream cheese and Buffalo chicken, until full. The amount will vary by the size of the jalapeno.
    4.Coat stuffed jalapeno peppers with egg and then dip into bread crumbs. Coat thoroughly.
    5.In a deep pan, add enough oil to deep fry the peppers. Add the jalapenos to heated oil and cook 3-5 minutes. Flip peppers over and cook another 3-5 minutes.
    6.Serve!

    Note: This will get the jalapeno poppers good and crispy. If you prefer to cook without oil or deep frying, you can always bake the jalapeno poppers for 20-30 minutes instead at 375 degrees.

  24. The chile pepper that I chose is the Serrano. I chose it because I really love Serrano chili peppers and just spicy things in general.

    Authentic Enchiladas Verdes

    2 bone-in chicken breast halves
    2 cups chicken broth
    1/4 white onion
    1 clove garlic
    2 teaspoons salt
    1 pound fresh tomatillos, husks removed
    5 serrano peppers
    1/4 white onion
    1 clove garlic
    1 pinch salt
    12 corn tortillas
    1/4 cup vegetable oil
    1 cup crumbled queso fresco
    1/2 white onion, chopped
    1 bunch fresh cilantro, chopped

    1.In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
    2.Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
    3.Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
    4.Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

  25. Bean an Beef Chili

    ½ pound pinto beans
    2 3 cloves garlic, minced
    1 green pepper, chopped
    2 teaspoons cumin
    28 ounces can tomatoes, drained
    1 onion, chopped
    1 pound ground turkey
    1 tablespoon chili powder
    2 teaspoons cayenne pepper
    6 ounces can tomato sauce
    hot sauce, to taste
    Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in ¼ cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, hot sauce and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture. Stir well and simmer, uncovered, for 15 minutes. Cover and cook for ½ hour over low heat.

  26. Easy Beef Chili Express Recipe
    easy beef chili expressEasy Beef Chili Express Recipe is a super easy chili recipe for someone who want to quickly whip up some chili. Note: some people while find the chili taste too mild. You can add chili powder to enhance the flavor.
    Chili Ingredients:
    12 oz. fully-cooked ground beef or approx. 1 lbs uncooked.
    1 can (15 oz.) chili hot beans in chili sauce, undrained
    1 can (14 1/2 oz.) chili-style chunky tomatoes, undrained
    1 cup frozen corn
    1/4 tsp. pepper
    shredded Mexican cheese blend
    sour cream
    Cooking Instructions:
    If meat is raw, brown ground beef.
    Combine ground beef, beans, tomatoes, corn and pepper in large nonstick skillet. Optional: add chili powder to taste.
    Bring to a boil over medium heat.
    Reduce heat to medium-low; cover and simmer 10 minutes.
    Sprinkle with cheese and/or add sour cream before serving.
    I would prefer this beef recipe because it does not have any peppers. It is also easy to make.

  27. I would use a pepper such as the jalapeno because they aren’t that spicy of a pepper and I like its flavor.

    Grilled Bacon Jalapeno raps

    Original recipe makes 6 servings Change Servings

    6 fresh jalapeno peppers, halved lengthwise and seeded

    1 (8 ounce) package cream cheese

    12 slices bacon

    Directions

    1) Preheat an outdoor grill for high heat.

    2) Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

    3) Place on the grill, and cook until bacon is crispy.

  28. I don’t really like spicy food so I chose something with peppers that aren’t very spicy.

    Beef And Bean Chili

    ½ pound pinto beans
    1 green pepper, chopped
    2 3 cloves garlic, minced
    2 teaspoons cumin
    28 ounces can tomatoes, drained
    1 onion, chopped
    1 pound ground turkey
    1 tablespoon chili powder
    2 teaspoons cayenne pepper
    6 ounces can tomato sauce
    hot sauce, to taste
    Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in ¼ cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin, hot sauce and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture. Stir well and simmer, uncovered, for 15 minutes. Cover and cook for ½ hour over low heat.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s