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Make It Chili Tonight

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Texas-Style Beef Chili
Black Bean and Chorizo Chili
Mole Chicken Chili
Vegetarian Tortilla Chili

(Family Features) - A bubbling pot of fragrant chili on the stovetop is a delicious signal that cooler weather has arrived. Warm up with four fantastic new recipes, each a twist on the traditional, which are sure to surprise and satisfy.

Blended organic tomatoes and green chiles add a smooth richness to Texas-Style Beef Chili, which tastes - and looks - great served over cornbread wedges. Mole Chicken Chili offers a balanced savory sweetness with hints of cocoa and cinnamon. Black Bean and Chorizo Chili features spicy sausage cut with crumbled white Mexican cheese. There's also a Vegetarian Tortilla Chili that pairs fresh ingredients like zucchini and avocado with the convenience of canned fire roasted tomatoes in a colorful, flavorful presentation.

Whether friends are dropping by on game day or you want to freshen up the weeknight dinner rotation - there's something tasty in store for chili fans of all ages! Visit www.MuirGlen.com for more recipe ideas.

Smoke Signals Lead to Secret Ingredient

You've heard about them on TV cooking shows and read about their one-of-a-kind flavor in food magazines, but what's the big fuss over fire roasted tomatoes?

Distinct fire roasted canned tomatoes are a convenient offering in the tomato aisle. Muir Glen takes its award-winning organic tomatoes and roasts them using a proprietary blend of natural hardwoods in an open-flame searing and smoking process to blacken the skins and deliver a signature smoky flavor.

"Fire roasted organic tomatoes can be used in place of regular canned tomatoes in most recipes where you want to create a subtle yet rich, smoky tomato flavor," explained Jennifer Kalinowski, test kitchen expert for Muir Glen. "They're a flavorful, versatile option for chili, soup, salsa, pizza and pasta sauce recipes." Look for Muir Glen convenient whole, diced and crushed fire roasted tomato varieties at your supermarket or natural foods store.

Texas-Style Beef Chili

Description
Whether friends are dropping by on game day or you want to freshen up the weeknight dinner rotation try this tasty recipe for Texas-Style Beef Chili. It's sure to please chili fans of all ages!

Ingredients
  • 1 tablespoon olive oil
  • 2 lb boneless lean beef top round steak, trimmed of fat, cut into 3/4-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 can (14.5 oz) Muir Glen organic diced tomatoes, undrained
  • 1 can (4.5 oz) chopped green chiles, undrained
  • 1 can (14 oz) reduced-sodium beef broth
  • 2 tablespoons chili powder
  • 2 tablespoons yellow cornmeal
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • Cornbread wedges, if desired
  • Sliced green onions or chopped fresh cilantro, if desired

Preparation
    1. In 4-quart Dutch oven, heat oil over medium-high heat. Add half of beef; cook 4 to 6 minutes, stirring frequently, until browned. Remove from pan. Repeat with remaining beef. Return all of the beef to pan. Add chopped onion and garlic; cook 2 to 3 minutes, stirring frequently, until onions are crisp-tender.
    2. Meanwhile, in blender, place tomatoes and green chiles. Cover; blend until smooth.
    3. To beef mixture in pan, add tomato mixture, broth, chili powder, cornmeal, salt and red pepper; stir well. Heat to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 30 minutes, stirring occasionally, until beef is tender. Serve over cornbread wedges; sprinkle with green onions.

Preparation Time
25 Minutes

Start to Finish Time
1 Hour 55 Minutes

Serves
5 servings (1 cup each)

Black Bean and Chorizo Chili

Ingredients
  • 1 lb chorizo sausage, casing removed and crumbled, or bulk chorizo sausage
  • 1 large onion, chopped
  • 1 large yellow or green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 cans (14.5 oz each) Muir Glen organic fire roasted or regular diced tomatoes, undrained
  • 1 cup water
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 tablespoon chopped chipotle chiles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Crumbled white Mexican cheese (such as queso fresco), if desired

Preparation
    1. In 4-quart Dutch oven, cook sausage over medium-high heat 8 to 10 minutes or until browned; drain well. Add onion, bell pepper and garlic; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
    2. Stir in tomatoes, water, beans, chiles, chili powder and cumin. Heat to boiling. Reduce heat to low; simmer uncovered about 25 minutes, stirring occasionally, until slightly thickened. Serve with cheese.

Preparation Time
20 Minutes

Start to Finish Time
45 Minutes

Serves
8 servings (1 cup each)

Mole Chicken Chili

Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 medium jalapeño chiles, seeded, chopped
  • 2 cans (14.5 oz each) Muir Glen organic fire roasted diced tomatoes, undrained
  • 1/2 cup water
  • 2 tablespoons unsweetened baking cocoa or 1 oz unsweetened baking chocolate, chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 teaspoon ground cinnamon
  • Roasted salted hulled pumpkin seeds (pepitas), if desired
  • Soft corn tortillas, if desired

Preparation
    1. In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
    2. Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.

Preparation Time
20 Minutes

Start to Finish Time
40 Minutes

Serves
6 servings (1 cup each)

Vegetarian Tortilla Chili

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 Anaheim or poblano chile, seeded, chopped
  • 2 cloves garlic, chopped
  • 2 cans (14.5 oz each) Muir Glen organic fire roasted or regular diced tomatoes, undrained
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 1 cup water
  • 1 tablespoon chili powder
  • 1/2 teaspoon kosher (coarse) salt
  • 1 medium zucchini, chopped
  • 3 oz yellow corn tortilla chips
  • 1 medium avocado, pitted, peeled and chopped
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro

Preparation
    1. In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5 to 7 minutes, stirring frequently, until tender.
    2. Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5 to 7 minutes longer, stirring occasionally, until zucchini is tender.
    3. To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro.

Preparation Time
20 Minutes

Start to Finish Time
45 Minutes

Serves
6 servings (1 cup each)

SOURCE: Muir Glen Tomatoes


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