CALIFORNIA TURKEY CHILI
Provided by Giada De Laurentiis
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
- Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
- Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
- Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
- Mix the cilantro and pine nuts into the quinoa.
CALIFORNIA PEPPER CHILI
In my opinion, this is the world's best chili! It features three meats in a peppery eye-opening broth. I've been a Taste of Home reader for 5 years...and I make something from my magazines almost every day. -Robyn Thompson Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes., Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.
Nutrition Facts :
CALIFORNIA CHILI
This is a wonderful tasting all meat, no bean chili. The flavor of this is enhanced if it is made 24 hours in advance. For the best results use a dutch oven. A large pot also works. It may also work in a crockpot but I haven't tried that yet.
Provided by Engrossed
Categories Steak
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a medium saucepan simmer the tomatoes, water, 1 large onion, celery, 1/2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered. Set aside.
- In the meantime, in a large dutch oven over medium heat, saute the medium onion, green pepper, and garlic in the lard for 3-5 minutes. With a slotted spoon remove the vegetables from the pan and set aside.
- Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes. Add more lard if necessary. Add the flour to the browned meats, stirring well. Simmer for 2 minutes.
- Return the vegetable mixture to the dutch oven with the meats. Add the chili powder, bay leaves, 1 tbsp salt, brown sugar, oregano, and vinegar. Add the tomato sauce. Stir. Cover and simmer over low heat for 2 hours. Add more water if necessary (It should be thick).
- Add the olives and cheese and simmer covered for an additional 45 minutes, stirring occasionally.
- Remove bay leaves.
- Serve in bowls with finely chopped onions and more cheese if desired.
- Good with a tossed salad and corn bread.
Nutrition Facts : Calories 417, Fat 21.1, SaturatedFat 8.3, Cholesterol 116.7, Sodium 1389.7, Carbohydrate 13.4, Fiber 4, Sugar 5.6, Protein 43.4
CALIFORNIA VEGETABLE AND CHICKPEA CHILI
Provided by James Villas
Categories Bean Vegetable Super Bowl Vegetarian Low Cal Fall
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften. Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick.
QUICK & EASY CALIFORNIA 3-BEAN CHILI
This recipe actually came from a Sunday newspaper circular for McCormick spice coupons. After I tried this recipe I have never gone back to any other spice mix or package for chili with or without meat. I would even go so far to say that it would be good for taco meat (minus the sugar). For a heartier one bowl meal serve over rice.
Provided by SueChef
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan over medium-high heat. Add onion and green pepper, cook 5 min., stirring often.
- Stir in spice mix and remaining ingredients. (I like to toast the spices for about a minute before adding the other ingredients.)
- Bring to a boil. Reduce heat and simmer 20 min., stirring occasionally. This freezes beautifully.
Nutrition Facts : Calories 327.2, Fat 5.9, SaturatedFat 0.9, Sodium 366.1, Carbohydrate 51.5, Fiber 16.1, Sugar 6.2, Protein 16.7
PAMELA'S SOUTHERN CALIFORNIA BEEF CHILI
I created this years ago for my husband and his family. I entered it in a Chili cook off on IVILLAGE several years ago and it was printed on their web site. It also came in second in a Elks Lodge Chili Cook off. I've given the recipe as a gift for the holidays too. Just place the spices in a pretty jar, then put everything in a basket along with nicely printed instructions. BEWARE! This recipe is hot!
Provided by Pamela Bennett
Categories Beans
Time 1h20m
Yield 6-8 large bowls, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In large Dutch Oven add the oil. Cut beef into bite size pieces. Add beef, garlic and onion and sauté until medium brown. Halfway through the sauté process, add Chili powder, Cayenne Pepper, dried, crushed peppers, Cumin, Paprika, White pepper. Once browned, add Cilantro, parsley, tomatoes, and beans. Simmer on medium/low heat for at least 1-1/2 hours. This Chili tastes best the next day, as the spices have had a chance to really take flavor! I serve this with grated cheese, sour cream, and fresh chopped onions, soda crackers or flour tortillas.
Nutrition Facts : Calories 1500.5, Fat 113.4, SaturatedFat 45.5, Cholesterol 149.8, Sodium 542.6, Carbohydrate 86.5, Fiber 25.8, Sugar 10.7, Protein 39.7
CALIFORNIA TACO CHILI BAKE
Think of this recipe as one big baked taco, a dinner that can be ready for the oven in 10 minutes flat!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Heat chili, stirring occasionally, until hot.
- Beat Bisquick mix and milk with wire whisk until soft dough forms. Spread half of the dough in ungreased square baking dish, 9x9x2 or 8x8x2 inches. Top with chili. Sprinkle with 3/4 cup cheese. Drop remaining dough by 6 spoonfuls onto top. Sprinkle with paprika.
- Bake about 25 minutes or until topping is light brown. Top with lettuce, tomatoes and additional cheese.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg
CALIFORNIA TACO CHILI BAKE
Think of this recipe as one big baked taco, a dinner that can be ready for the oven in 10 minutes flat!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Heat chili, stirring occasionally, until hot.
- Beat Bisquick mix and milk with wire whisk until soft dough forms. Spread half of the dough in ungreased square baking dish, 9x9x2 or 8x8x2 inches. Top with chili. Sprinkle with 3/4 cup cheese. Drop remaining dough by 6 spoonfuls onto top. Sprinkle with paprika.
- Bake about 25 minutes or until topping is light brown. Top with lettuce, tomatoes and additional cheese.
GIADA'S CALIFORNIA CHILI
Steps:
- 1. Heat oil over med-high heat in large heavy pot. Add chilies, onion, celery and garlic. Saute until softened, 5-6 minutes. 2. Add meat, saute about 7 minutes until no longer pink. Sprinkle flour over meat, stir to blend. Add tomato paste, chili powder, sugar, 1 t. salt, .5 t pepper. Cook, stirring 1-2 minutes. 3. Add broth and beans. Bring to simmer. Reduce heat to med-low, simmer, stirring often until it thickens; about 20-30 minutes.
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