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Recipes for Busy Moms Recipes for Busy Moms

*~ Chili ~*

Posted by on Nov. 4, 2010 at 12:33 AM
  • 6 Replies


               Pronto Chili

 Pronto Chili Recipe

  • 6 Servings
  • Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1 can (16 ounces) chili beans, undrained
  • 1 cup frozen corn
  • Shredded cheddar cheese, optional

Directions

  • In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next six ingredients; cover and simmer for 20 minutes. Serve with cheese if desired. Yield: 6 servings.


Nutrition Facts: 1 serving (1 cup) equals 249 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 947 mg sodium, 26 g carbohydrate, 6 g fiber, 19 g protein.

by on Nov. 4, 2010 at 12:33 AM
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Replies (1-6):
carolina_gal
by Silver Member on Jan. 11, 2011 at 10:59 AM

 White Chicken Chili
http://www.karenceliafox.com/Eating/recipe_whitechili.htm


16 oz or so of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
two 4-oz cans whole mild green chilies, drained and chopped
5 boneless, skinless chiken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream


1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).

2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.

4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.

5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.

 

 

 

 

 

 

 

 
 
   
  
    
     
  
     
 

 

Serenity75
by on Jan. 17, 2011 at 2:16 PM

 

7-Ingredient Chili

2 pounds ground turkey (I used ground beef)

1 large onion, chopped (about 1 cup)

2 tablespoons chili powder

1/2 teaspoon ground cumin

3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)

1 small green pepper, chopped (about 1/2 cup)

2 cans (about 15 ounces each) red kidney beans, rinsed and drained

  • Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is cooked through, stirring often.
  • Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

RECIPE TIPS

  • Serving Suggestion: Serve with baked potatoes with sour cream and chives. For dessert serve fresh apple slices.
dntbgmeb4cofe
by on Jan. 20, 2011 at 3:18 PM

  • Serenity75Group Mod Heather
  • by   on Jan. 17, 2011 at 1:48 PM
  •  

    7-Ingredient Chili

    2 pounds ground turkey (I used ground beef)

    1 large onion, chopped (about 1 cup)

    2 tablespoons chili powder

    1/2 teaspoon ground cumin

    3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)

    1 small green pepper, chopped (about 1/2 cup)

    2 cans (about 15 ounces each) red kidney beans, rinsed and drained

    • Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is cooked through, stirring often.
    • Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

    RECIPE TIPS

    • Serving Suggestion: Serve with baked potatoes with sour cream and chives. For dessert serve fresh apple slices.

     

dntbgmeb4cofe
by on Jan. 20, 2011 at 3:28 PM

Have left over chili?  Try this ~  

  • SweetLuciGroup Mod Luci
  • by   on Jan. 16, 2011 at 9:19 AM
  •  This is the way I make it:

    Frito Pie 
    3 cups Fritos corn chips
    1 16 oz. can or 2 cups homemade chili
    1 lg. onion, chopped
    1 cup grated Cheddar or Mexican cheese

    Place 2 cups Fritos in a 2 quart baking dish. Arrange chopped onions and half of grated cheese on top. Pour chili over cheese. Top with remaining chips and grated cheese. Bake 15 to 20 minutes at 350 degrees. Makes 6-8 servings.

dntbgmeb4cofe
by on Jan. 20, 2011 at 3:28 PM

  • SweetLuciGroup Mod Luci
  • by   on Jan. 16, 2011 at 9:23 AM
  •  Make chili cups

    Chili Cups

     

    16 oz. can chili or 1-2 cups leftover chili
    1 can refrigerator biscuits
    Shredded Cheddar cheese

     Flatten each biscuit out and place in muffin tins, to form a cup. Spoon chili mixture into each cup. Cook about 10 minutes (check biscuit can for oven temperature, and reduce by 25 degrees). Remove from oven and add cheese. Return to oven for a couple more minutes, just to melt cheese.

dntbgmeb4cofe
by on Jan. 29, 2011 at 10:21 PM

Chicken Chili Stew

A hearty, tasty, and filling stew for those chilly nights!

 

Ingredients

  • 6 chicken breast halves, skinned and boned
  • 1 med. onion, chopped
  • 1 med. green pepper, chopped
  • 2 cloves garlic, minced
  • 1 Tbs. vegetable oil
  • two 14-oz. cans stewed tomatoes, undrained
  • one 15-oz. can pinto beans, drained and chopped
  • 2/3 C. picante sauce
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 1/2 tsp. salt
  • Topping:
  • Cheddar cheese, shredded
  • sour cream
  • avocado, diced
  • green onions, sliced

Directions

 

Cut chicken into 1-inch pieces.  Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.  Add tomatoes, beans, picante sauce, chili powder, cumin, and salt.  Cover and simmer for 30 minutes.  Top each individual serving with cheese, sour cream, avocado, and green onions.

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