Chili-Roasted Carrots

Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken or pork.

Ingredients:

• 2 tablespoons canola oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice

 
Directions:

1. Position rack in lower third of oven; preheat to 450ºF.
2. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
3. Toss the carrots with cilantro and lime juice. Serve immediately. 

Source: eatingwell.com

Chili In A Biscuit Bowl

Try serving chili in a biscuit bowl for a new presentation of an old favorite.

Ingredients:

• 2 cups biscuit mix
• 2/3 cup milk
• 1/2 teaspoon ground red pepper
• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium-size green bell pepper, chopped
• 2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 teaspoons chili powder
• Toppings: sour cream, sliced green onions
• Garnish: green onions

Directions:

1. Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.
2. Invert 6 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan.) Coat outsides of cups with vegetable cooking spray.
3. Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.
4. Bake at 450° for 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.
5. Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.
6. Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings. Garnish, if desired.

Southern Living
SEPTEMBER 1998

Red Bean Chili

Kidney beans round out this beefy chili. Just brown ground beef with onion, stir in five additional ingredients, and let it simmer. Prepare it in a slow cooker during the day for super-fast evening prep.

Ingredients:

• 2 pounds lean ground beef 
• 1 large onion, chopped 
• 2 (15-ounce) cans light red kidney beans 
• 1 (12-ounce) can tomato juice
• 1 (10 3/4-ounce) can tomato soup
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• Garnish: chopped onion 

Directions:

1. Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink. Drain, and return beef mixture to Dutch oven.
2. Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.
3. Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain, and place in a 4 1/2-quart slow cooker. Add beans and next 5 ingredients. Cover and cook at HIGH 5 hours. Garnish, if desired.

Southern Living
JANUARY 2002

All-American Chili

With more than 50 stellar reviews, this traditional American chili recipe hits the spot. We love what Meredith had to say: “I love chili – and this is the best chili recipe I have ever tried. I will stop trying new recipes and use this one from now on. This is how chili should taste.” Like most chilis, this version tastes even better the next day.

Ingredients:

• 6 ounces hot turkey Italian sausage
• 2 cups chopped onion 
• 1 cup chopped green bell pepper 
• 8 garlic cloves, minced
• 1 pound ground sirloin
• 1 jalapeño pepper, chopped 
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine 
• 2 (28-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans no-salt-added kidney beans, drained 
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 

Directions:

1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
4. Note: Like most chilis, this version tastes even better the next day.

Cooking Light
JANUARY 2003

Roughneck Chili

Still looking for the perfect basic chili recipe to call your own, one that skimps on the bells and whistles, but delivers all the classic flavor your family craves? Look no further, because we've got you covered! Prefer beans in your chili? Simply add one 15 oz. can, and reduce ground beef to 2 pounds.

Ingredients:

• 3   pounds lean ground beef
• 2  14  ounce can beef broth
• 1  8  ounce can tomato sauce
• 1/2  cup finely chopped green sweet pepper
• 4   drops bottled hot pepper sauce
• 3 - 4   tablespoons chili powder
• 4   teaspoons onion powder
• 1 1/2  teaspoons ground cumin
• 1   teaspoon instant beef bouillon granules
• 1   teaspoon garlic powder
• 1/4 - 1/2  teaspoon cayenne pepper
• 3/4  teaspoon ground white pepper
•  Dairy sour cream (optional)
•  Shredded cheddar or Monterey Jack cheese (optional)
•  Avocado dip (guacamole) (optional)
•  Directions:

   

  1. In a 4-quart Dutch oven cook ground beef until meat is brown; drain fat. Stir in broth, tomato sauce, green pepper, pepper sauce, chili powder, onion powder, cumin, bouillon, garlic powder, cayenne pepper, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. If desired, top with sour cream, cheese, avocado dip, or tortilla chips.

   

  VariationRoughneck Chili with Beans: 

   

  Prepare as above except decrease ground beef to 2 pounds and add one 15-ounce can kidney, great northern, or chili beans, rinsed and drained, before simmering.

   

  Tortilla chips (optional)

   

  Source: recipe.com