Here's a handy hint I had not heard of............
Before chopping chillies, rub your hands with veg oil to prevent them from absorbing the chilli oils.
Showing posts with label Chilies. Show all posts
Showing posts with label Chilies. Show all posts
Saturday, March 9, 2019
Saturday, October 20, 2018
It’s Chili, Soup, or Stew Saturday….TEXAS RED CHILI SATURDAY
This week's It’s Chili, Soup, or Stew Saturday is a recipe from the Wild Idea Buffalo website (https://wildideabuffalo.com/), TEXAS RED CHILI. Made using Wild Idea Buffalo Chuck Roast, mild and medium hot chilies, onions, garlic, spices, and to heat up a bit more cayenne pepper. You can purchase the Wild Idea Buffalo Chuck Roast and find this recipe back at the Wild Idea Buffalo website, be sure to check the site out for more recipes Wild Idea specials! Just love the Fall Season, it elevates all the Chili, Soup, or Stew recipes to a different flavor level! Enjoy and Eat Healthy in 2018!
TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too. *A personal note on my introduction to Texas style chili can be found below recipe.
Ingredients:
1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces
4 – tablespoons olive oil
4– tablespoons butter
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano
2 – tablespoons cumin
2 – tablespoons Mexican chili powder
1 – tablespoon salt
1 – teaspoon black pepper
3 – Texas sweet onions, about 7 cups
6 – garlic cloves, diced, about 3 tablespoons
2 – cups organic beef broth
2 – cups water
4 – dried Ancho chilies, stems removed, seeded and coarse chopped
6 – dried medium red chilies, stems removed, seeded and coarse chopped
1 – fresh Serrano chili, stem removed, seeded and finely chopped
1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice
*optional ½ – teaspoon cayenne pepper
Preparation:
1 - Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.
2 - In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.
3 - Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the
bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.
4 - Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.
5 - Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.
6 - Add the broth and water to the pot, stirring again as above.
7 - Reduce heat to simmer and cover the pot.
8 - Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.
9 - Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.
10 - When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.
11 - Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili
*My introduction to "RED": On a trip headed south for a little winter quail hunting, we made a stop in San Antonio, at the Pearl restaurant. Listed on the menu was a bowl of “Red”. The waiter proudly informed us that it was real authentic Texas Chili, that it was all meat with no beans, and that the chef had just perfected their recipe. We ordered a cup to share - it was delicious. I was curious about the history of this famous Texas dish, so I did a little research.
As the waiter stated, the recipes I found for Texas chili were bean-less and loaded with onions and chilies. I learned a few other interesting facts including, that the chili pepper was not native to this continent. A Spaniard named Don Juan de Onate first brought chili peppers into New Mexico in 1598. They soon after became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio that the meat dish first became known. It was a replication from their homeland, made with local peppers, onions, garlic, and spices. This became know as a bowl of “Red”. Red chili soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo. And, according to Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing.” I’m not so sure about that....
TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too. *A personal note on my introduction to Texas style chili can be found below recipe.
Ingredients:
1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces
4 – tablespoons olive oil
4– tablespoons butter
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano
2 – tablespoons cumin
2 – tablespoons Mexican chili powder
1 – tablespoon salt
1 – teaspoon black pepper
3 – Texas sweet onions, about 7 cups
6 – garlic cloves, diced, about 3 tablespoons
2 – cups organic beef broth
2 – cups water
4 – dried Ancho chilies, stems removed, seeded and coarse chopped
6 – dried medium red chilies, stems removed, seeded and coarse chopped
1 – fresh Serrano chili, stem removed, seeded and finely chopped
1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice
*optional ½ – teaspoon cayenne pepper
Preparation:
1 - Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.
2 - In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.
3 - Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the
4 - Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.
5 - Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.
6 - Add the broth and water to the pot, stirring again as above.
7 - Reduce heat to simmer and cover the pot.
8 - Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.
9 - Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.
10 - When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.
11 - Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili
*My introduction to "RED": On a trip headed south for a little winter quail hunting, we made a stop in San Antonio, at the Pearl restaurant. Listed on the menu was a bowl of “Red”. The waiter proudly informed us that it was real authentic Texas Chili, that it was all meat with no beans, and that the chef had just perfected their recipe. We ordered a cup to share - it was delicious. I was curious about the history of this famous Texas dish, so I did a little research.
As the waiter stated, the recipes I found for Texas chili were bean-less and loaded with onions and chilies. I learned a few other interesting facts including, that the chili pepper was not native to this continent. A Spaniard named Don Juan de Onate first brought chili peppers into New Mexico in 1598. They soon after became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio that the meat dish first became known. It was a replication from their homeland, made with local peppers, onions, garlic, and spices. This became know as a bowl of “Red”. Red chili soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo. And, according to Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing.” I’m not so sure about that....
Monday, October 8, 2018
"Meatless Monday" Recipe of the Week - Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce
This week's Meatless Monday Recipe of the Week is - Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce. Chilies, Cheese, Apricots, Pecans, and more make up this week's recipe. It's off the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce
This outstanding recipe for chiles relleños—stuffed with two types of cheese, dried apricots, raisins, and toasted pecans—served with a spicy guajillo chile sauce, was developed by Chef Ben Berryhill.
Recipe Ingredients:
Chiles and Filling:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very small cubes
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped
Guajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
1 tablespoon and teaspoon brown sugar, packed
2 teaspoons salt
Garnishes:
As needed (about 3/4 cup) sour cream or crème fraîche
As needed (about 1/2 bunch) cilantro sprigs
Cooking Directions:
1 - For Chiles: Lightly oil the poblano chiles. Roast the chiles over an open flame or under a hot broiler until the skins are blistered and charred. Allow to cool at room temperature. Remove the skins and discard.
2 - With a small knife, make a slit lengthwise down the side of each chile to create a pocket. Gently cut the interior seed pod free from the base of the stem and remove the seeds. Discard the seeds.
3 - For Filling: In a mixing bowl, combine all of the ingredients for the filling and mix well. Stuff equal portions of the filling into each poblano and set aside.
4 - For Guajillo Sauce: Preheat oven broiler. Combine the tomatoes, tomatillos, onions and garlic cloves on a baking pan just large enough to hold the ingredients in a single layer. Place the pan under the hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes), turning the ingredients occasionally. Remove from oven and cool.
5 - In a dry skillet over medium heat, lightly toast the chiles. Transfer to a bowl, cover with water and soak for 15 to 20 minutes or until softened. Drain and discard the water.
6 - In a blender, combine the broiled ingredients with the softened chiles. Add the water and puree to form a coarse sauce (approximately 30 seconds). Transfer the puree to a sauce pan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Keep warm.
7 - Just before serving, add the remaining ingredients and mix well.
8 - For Final Preparation: Lightly charcoal grill or broil the stuffed poblano chiles just until the cheese begins to melt.
9 - Place a pool of guajillo sauce on each of 12 serving plates. Top with 2 chiles. If you wish, spoon additional guajillo sauce over each chile, drizzle with the sour cream or crème fraîche and garnish with cilantro sprigs.
Makes 12 servings.
https://www.cooksrecipes.com/mless/chiles_rellenos_with_cheese_dried_apricots_pecans_and_guajilla_chile_sauce_recipe.html
Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce
This outstanding recipe for chiles relleños—stuffed with two types of cheese, dried apricots, raisins, and toasted pecans—served with a spicy guajillo chile sauce, was developed by Chef Ben Berryhill.
Recipe Ingredients:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very small cubes
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped
Guajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
1 tablespoon and teaspoon brown sugar, packed
2 teaspoons salt
Garnishes:
As needed (about 3/4 cup) sour cream or crème fraîche
As needed (about 1/2 bunch) cilantro sprigs
Cooking Directions:
1 - For Chiles: Lightly oil the poblano chiles. Roast the chiles over an open flame or under a hot broiler until the skins are blistered and charred. Allow to cool at room temperature. Remove the skins and discard.
2 - With a small knife, make a slit lengthwise down the side of each chile to create a pocket. Gently cut the interior seed pod free from the base of the stem and remove the seeds. Discard the seeds.
3 - For Filling: In a mixing bowl, combine all of the ingredients for the filling and mix well. Stuff equal portions of the filling into each poblano and set aside.
4 - For Guajillo Sauce: Preheat oven broiler. Combine the tomatoes, tomatillos, onions and garlic cloves on a baking pan just large enough to hold the ingredients in a single layer. Place the pan under the hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes), turning the ingredients occasionally. Remove from oven and cool.
5 - In a dry skillet over medium heat, lightly toast the chiles. Transfer to a bowl, cover with water and soak for 15 to 20 minutes or until softened. Drain and discard the water.
6 - In a blender, combine the broiled ingredients with the softened chiles. Add the water and puree to form a coarse sauce (approximately 30 seconds). Transfer the puree to a sauce pan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Keep warm.
7 - Just before serving, add the remaining ingredients and mix well.
8 - For Final Preparation: Lightly charcoal grill or broil the stuffed poblano chiles just until the cheese begins to melt.
9 - Place a pool of guajillo sauce on each of 12 serving plates. Top with 2 chiles. If you wish, spoon additional guajillo sauce over each chile, drizzle with the sour cream or crème fraîche and garnish with cilantro sprigs.
Makes 12 servings.
https://www.cooksrecipes.com/mless/chiles_rellenos_with_cheese_dried_apricots_pecans_and_guajilla_chile_sauce_recipe.html
Sunday, July 29, 2018
Kitchen Hint of the Day!
Chocolate and Chilies..........
Chilies boost the flavor of chocolate. Add a pinch of cayenne pepper to hot chocolate, or ancho chili powder to cocoa cupcake batter.
Chilies boost the flavor of chocolate. Add a pinch of cayenne pepper to hot chocolate, or ancho chili powder to cocoa cupcake batter.
Tuesday, April 10, 2018
Healthy Cod Recipes
From the EatingWell website and Magazine its Healthy Cod Recipes. Delicious and Healthy Cod Recipes like; Crispy Cod Sandwich, Pan-Fried Cod with Green Chile-Tamari Sauce (Gochu Ganjang Daegu Gui), and Baked Cod with Morels. Find these recipes and more all at the EatigWell website. And don't forget to subscribe to the EatingWell Magazine which is packed with recipes and Healthy Eating and Living Tips! So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/
Healthy Cod Recipes
Find healthy, delicious cod recipes including baked, roasted and pan-fried cod. Healthier recipes,
from the food and nutrition experts at EatingWell.
Crispy Cod Sandwich
Skip frying but keep all the crunch with this healthy baked fish sandwich recipe. The wire rack ensures both sides of the baked cod get crispy........
Pan-Fried Cod with Green Chile-Tamari Sauce (Gochu Ganjang Daegu Gui)
The sauce for this super-simple Korean fish recipe gets a kick from the spicy chile. Pair with brown rice or thin rice noodles and steamed greens..............
Baked Cod with Morels
The deep umami flavors of mushrooms are a natural companion for fish. In this recipe, sweet cod is a good balance for the intensely mushroomy morels, but you can use other mushrooms, like oyster or cremini. Serve with brown rice or couscous and a green salad.....
* Click the link below to get all the Healthy Cod Recipes
http://www.eatingwell.com/recipes/19169/ingredients/fish-seafood/fish/cod
Healthy Cod Recipes
Find healthy, delicious cod recipes including baked, roasted and pan-fried cod. Healthier recipes,
Crispy Cod Sandwich
Skip frying but keep all the crunch with this healthy baked fish sandwich recipe. The wire rack ensures both sides of the baked cod get crispy........
Pan-Fried Cod with Green Chile-Tamari Sauce (Gochu Ganjang Daegu Gui)
The sauce for this super-simple Korean fish recipe gets a kick from the spicy chile. Pair with brown rice or thin rice noodles and steamed greens..............
Baked Cod with Morels
The deep umami flavors of mushrooms are a natural companion for fish. In this recipe, sweet cod is a good balance for the intensely mushroomy morels, but you can use other mushrooms, like oyster or cremini. Serve with brown rice or couscous and a green salad.....
* Click the link below to get all the Healthy Cod Recipes
http://www.eatingwell.com/recipes/19169/ingredients/fish-seafood/fish/cod
Monday, March 26, 2018
"Meatless Monday" Recipe of the Week - Cheese Stuffed Chiles in Red Sauce
This week's "Meatless Monday" Recipe of the Week is - Cheese Stuffed Chiles in Red Sauce. Cheese stuffed poblano chile peppers that are topped with Mexican-style tomato sauce. No meat needed! The recipe is off the CooksRecipes website which is loaded with delicious and healthy recipes to please all cuisines and tastes. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html
Cheese Stuffed Chiles in Red Sauce
Love chile relleños? Try these cheese stuffed poblano chile peppers, topped with Mexican-style tomato sauce, they are sure to please.
Recipe Ingredients:
5 to 6 poblano chile peppers, skins and seeds removed
1 (12-ounce) package Wisconsin Queso Blanco cheese, shredded
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cooking Directions:
1 - Divide shredded cheese among chile peppers. Place in greased 8 inch square baking pan. Set aside.
2 - Add oil to large skillet over medium heat. Add onion and garlic. Cook several minutes until tender.
3 - Add tomatoes, cilantro, oregano, salt and pepper. Simmer 10 minutes.
4 - Pour sauce over cheese-stuffed chiles. Cover and bake at 350°F (175°C) for 15 minutes until cheese just melts. Do not over-bake.
Makes 5 to 6 servings.
Tip: To remove skins from chile peppers, char over flame or broil in oven. Place blackened chiles in sealed plastic bag. Cool 10 to 15 minutes. Run chiles under cool tap water to remove skins.
https://www.cooksrecipes.com/mless/cheese_stuffed_chiles_in_red_sauce_recipe.html
Cheese Stuffed Chiles in Red Sauce
Love chile relleños? Try these cheese stuffed poblano chile peppers, topped with Mexican-style tomato sauce, they are sure to please.
Recipe Ingredients:
5 to 6 poblano chile peppers, skins and seeds removed
1 (12-ounce) package Wisconsin Queso Blanco cheese, shredded
1 large onion, chopped
4 cloves garlic, minced
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cooking Directions:
1 - Divide shredded cheese among chile peppers. Place in greased 8 inch square baking pan. Set aside.
2 - Add oil to large skillet over medium heat. Add onion and garlic. Cook several minutes until tender.
3 - Add tomatoes, cilantro, oregano, salt and pepper. Simmer 10 minutes.
4 - Pour sauce over cheese-stuffed chiles. Cover and bake at 350°F (175°C) for 15 minutes until cheese just melts. Do not over-bake.
Makes 5 to 6 servings.
Tip: To remove skins from chile peppers, char over flame or broil in oven. Place blackened chiles in sealed plastic bag. Cool 10 to 15 minutes. Run chiles under cool tap water to remove skins.
https://www.cooksrecipes.com/mless/cheese_stuffed_chiles_in_red_sauce_recipe.html
Saturday, February 24, 2018
Kitchen Hint of the Day!
Choosing Chilies.........
Like hot Chilies - Choose Chili Peppers according to your taste. In general, the smaller the Chili, the hotter it will be.
Like hot Chilies - Choose Chili Peppers according to your taste. In general, the smaller the Chili, the hotter it will be.
Wednesday, January 24, 2018
Healthy Black Bean Chili Recipes
From the EatingWell website and Magazine its - Healthy Black Bean Chili Recipes. Delicious and Healthy Black Bean Chili Recipes like; Sweet Potato and Black Bean Chili, Buffalo and Black Bean Chili, and Tex-Mex Chili Nachos. Find these delicious recipes and more all the EatingWell website. Don't forget to subscribe to the Eating Well Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/
Healthy Black Bean Chili Recipes
Find healthy, delicious black bean chili recipes, from the food and nutrition experts at EatingWell.
Sweet Potato and Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.......
Buffalo and Black Bean Chili
In this healthy buffalo and black bean chili recipe, the buffalo is cooked with sweet red bell peppers and spiced with two types of chili powder, cocoa powder and espresso powder, making this chili mouthwatering and memorable. Ground buffalo, also known as ground bison, is a healthy alternative to ground beef because it's naturally lower in fat and has a rich, delectable flavor. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.
Tex-Mex Chili Nachos
This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter.......
* Click the link below to get all the Healthy Black Bean Chili Recipes
http://www.eatingwell.com/recipes/18952/main-dishes/chili/black-bean/
Healthy Black Bean Chili Recipes
Find healthy, delicious black bean chili recipes, from the food and nutrition experts at EatingWell.
Sweet Potato and Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.......
Buffalo and Black Bean Chili
In this healthy buffalo and black bean chili recipe, the buffalo is cooked with sweet red bell peppers and spiced with two types of chili powder, cocoa powder and espresso powder, making this chili mouthwatering and memorable. Ground buffalo, also known as ground bison, is a healthy alternative to ground beef because it's naturally lower in fat and has a rich, delectable flavor. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.
Tex-Mex Chili Nachos
This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter.......
* Click the link below to get all the Healthy Black Bean Chili Recipes
http://www.eatingwell.com/recipes/18952/main-dishes/chili/black-bean/
Monday, January 1, 2018
Healthy Pot Roast Recipes
From the EatingWell website and Magazine its Healthy Pot Roast Recipes. You'll love these Pot Roast Recipes with Recipes like; Bistro Beef Tenderloin, Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce, and Beef Tenderloin with Cabernet-Mushroom Sauce. Find these and more from one of my favorite recipe websites and cooking Magazines, EatingWell. Enjoy and Eat Healthy in in 2018! http://www.eatingwell.com/
Healthy Pot Roast Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.
Bistro Beef Tenderloin
Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin......
Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce
This roasted beef tenderloin recipe has the deep, delicious flavor of coffee and the light heat of chiles, making this an impressive main dish for your next special occasion. While the beef roasts, make the easy bittersweet ancho chile sauce. Serve with roasted potatoes or buttered noodles to soak up the extra sauce.......
Beef Tenderloin with Cabernet-Mushroom Sauce
For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini......
* Click the link below to get all the Healthy Pot Roast Recipes
http://www.eatingwell.com/recipes/22801/ingredients/meat-poultry/beef/main-dish/pot-roast/
Healthy Pot Roast Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.
Bistro Beef Tenderloin
Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin......
Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce
This roasted beef tenderloin recipe has the deep, delicious flavor of coffee and the light heat of chiles, making this an impressive main dish for your next special occasion. While the beef roasts, make the easy bittersweet ancho chile sauce. Serve with roasted potatoes or buttered noodles to soak up the extra sauce.......
Beef Tenderloin with Cabernet-Mushroom Sauce
For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini......
* Click the link below to get all the Healthy Pot Roast Recipes
http://www.eatingwell.com/recipes/22801/ingredients/meat-poultry/beef/main-dish/pot-roast/
Wednesday, November 1, 2017
Wild Idea Buffalo Recipe of the Week - TEXAS RED CHILI
This week's Wild Idea Buffalo Recipe of the Week is - TEXAS RED CHILI. Oh yeah, heat these cool Fall days and nights up with this week's recipe of TEXAS RED CHILI! Made with Wild Idea Buffalo - 3 LBS. CHUCK ROAST. Also using Mild and Medium Hot Chilies and Spices. You're going to love this one! You can find this recipe or purchase the Wild Idea Buffalo - 3 LBS. CHUCK ROAST along with any of the Wild Idea Buffalo Products all on the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/
TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too.
Ingredients:
1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces
4 – tablespoons olive oil
4– tablespoons butter
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano
2 – tablespoons cumin
2 – tablespoons Mexican chili powder
1 – tablespoon salt
1 – teaspoon black pepper
3 – Texas sweet onions, about 7 cups
6 – garlic cloves, diced, about 3 tablespoons
2 – cups organic beef broth
2 – cups water
4 – dried Ancho chilies, stems removed, seeded and coarse chopped
6 – dried medium red chilies, stems removed, seeded and coarse chopped
1 – fresh Serrano chili, stem removed, seeded and finely chopped
1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice
*optional ½ – teaspoon cayenne pepper
Preparation:
1 - Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.
2 - In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.
3 - Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.
4 - Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.
5 - Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.
6 - Add the broth and water to the pot, stirring again as above.
7 - Reduce heat to simmer and cover the pot.
8 - Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.
9 - Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.
10 - When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.
11 - Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili
Wild Idea Buffalo - 3 LBS. CHUCK ROAST
This versatile roast is loaded with flavor, making it a regular on the dinner table at the ranch. The chuck roast is cut from the chuck primal. It is best when braised. Great for pot roasts, BBQ, or Carne Asada. 3 lbs.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-lbs-chuck-roast
TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too.
Ingredients:
1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces
4 – tablespoons olive oil
4– tablespoons butter
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano
2 – tablespoons cumin
2 – tablespoons Mexican chili powder
1 – tablespoon salt
1 – teaspoon black pepper
3 – Texas sweet onions, about 7 cups
6 – garlic cloves, diced, about 3 tablespoons
2 – cups organic beef broth
2 – cups water
4 – dried Ancho chilies, stems removed, seeded and coarse chopped
6 – dried medium red chilies, stems removed, seeded and coarse chopped
1 – fresh Serrano chili, stem removed, seeded and finely chopped
1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice
*optional ½ – teaspoon cayenne pepper
Preparation:
1 - Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.
2 - In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.
3 - Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.
4 - Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.
5 - Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.
6 - Add the broth and water to the pot, stirring again as above.
7 - Reduce heat to simmer and cover the pot.
8 - Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.
9 - Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.
10 - When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.
11 - Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili
Wild Idea Buffalo - 3 LBS. CHUCK ROAST
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-lbs-chuck-roast
Saturday, October 28, 2017
Healthy Quesadilla Recipes
From the EatingWell website and Magazine its Healthy Quesadilla Recipes. Delicious and Healthy Quesadilla Recipes, with recipes like; Ancho Chile Quesadillas, Crab Quesadillas, and Turkey and Balsamic Onion Quesadillas. Find these and more all at the EatingWell website. Plus don't forget to subscribe to the EatingWell Magazine. I've had a subscription for years and have found so many recipes and recipe ideas. Enjoy and Eat Healthy! http://www.eatingwell.com/
Healthy Quesadilla Recipes
Find healthy, delicious quesadilla recipes, from the food and nutrition experts at EatingWell.
Ancho Chile Quesadillas
Rehydrated dry chiles often have more intense and multidimensional flavors than fresh. In this simple quesadilla recipe, mildly spicy ancho chiles (dried poblanos) and nutty Gruyère cheese melt together for an easy snack or quick dinner. Find anchos in well-stocked supermarkets, at Mexican grocers or online.......
Crab Quesadillas
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado........
Turkey and Balsamic Onion Quesadillas
Not your traditional quesadilla, these feature deli turkey and Cheddar cheese, along with onions quickly marinated in balsamic vinegar. Serve with sauteed vegetables or a tossed salad for a quick meal.......
* Click the link below to get all the Healthy Quesadilla Recipes
http://www.eatingwell.com/recipes/18188/cuisines-regions/latin-american/mexican/quesadillas/
Healthy Quesadilla Recipes
Ancho Chile Quesadillas
Rehydrated dry chiles often have more intense and multidimensional flavors than fresh. In this simple quesadilla recipe, mildly spicy ancho chiles (dried poblanos) and nutty Gruyère cheese melt together for an easy snack or quick dinner. Find anchos in well-stocked supermarkets, at Mexican grocers or online.......
Crab Quesadillas
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado........
Turkey and Balsamic Onion Quesadillas
Not your traditional quesadilla, these feature deli turkey and Cheddar cheese, along with onions quickly marinated in balsamic vinegar. Serve with sauteed vegetables or a tossed salad for a quick meal.......
* Click the link below to get all the Healthy Quesadilla Recipes
http://www.eatingwell.com/recipes/18188/cuisines-regions/latin-american/mexican/quesadillas/
Monday, September 4, 2017
Kitchen Hint of the Day!
Save time by..........
Chop herbs and chilies, place in a bag and place in freezer ready to use as and when needed.
Chop herbs and chilies, place in a bag and place in freezer ready to use as and when needed.
Monday, March 13, 2017
"Meatless Monday" Recipe of the Week - Queso Tortilla Torte
This week's "Meatless Monday" Recipe of the Week s a Queso Tortilla Torte. It's from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html) You'll find a fantastic selection of recipes at Cooks site. Enjoy and Eat Healthy!
Queso Tortilla Torte
Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.
Recipe Ingredients:
1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce
Cooking Directions:
1 -Mix together the green chiles, green onions and cumin.
2 - Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 - First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 - Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 - Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 - Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 - Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 - Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.
Variations:
You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
Add cooked crumbled ground beef, pork or chorizo to potato mixture.
For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
http://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html
Queso Tortilla Torte
Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.
Recipe Ingredients:
1 cup green chiles, mild, diced, drained
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce
Cooking Directions:
1 -Mix together the green chiles, green onions and cumin.
2 - Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 - First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 - Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 - Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 - Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 - Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 - Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.
Variations:
You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
Add cooked crumbled ground beef, pork or chorizo to potato mixture.
For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
http://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html
Monday, February 27, 2017
"Meatless Monday" Recipe of the Week - Green Chile and Cheese Strata
This week's "Meatless Monday" Recipe of the Week is a Green Chile and Cheese Strata. Put a fresh and Meatless twist on your Stratas with this week's recipe. It's from the CooksRecipes website which has an endless selection of recipes to please any taste or diet. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Green Chile and Cheese Strata
This South-of-the-Border strata will be a welcome change from other versions you may be familiar with.
Recipe Ingredients:
6 slices thick white bread
6 thick slices Monterey Jack cheese
1 (4-ounce) can ORTEGA Diced Green Chiles
2 cups milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon salt
3/4 cup shredded cheddar cheese
Cooking Directions:
1 - Preheat oven to 325°F (160°C). Grease a 13x9x2-inch baking dish.
2 - Place bread in bottom of prepared baking dish; top with Monterey Jack cheese. Sprinkle with chiles.
3 - Combine milk, eggs, green onion, hot pepper sauce and salt in small bowl. Pour over bread and cheese; sprinkle with cheddar cheese.
4 - Bake for 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Makes 6 servings.
http://www.cooksrecipes.com/mless/green_chile_and_cheese_strata_recipe.html
Green Chile and Cheese Strata
This South-of-the-Border strata will be a welcome change from other versions you may be familiar with.
Recipe Ingredients:
6 slices thick white bread
6 thick slices Monterey Jack cheese
1 (4-ounce) can ORTEGA Diced Green Chiles
2 cups milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon salt
3/4 cup shredded cheddar cheese
Cooking Directions:
1 - Preheat oven to 325°F (160°C). Grease a 13x9x2-inch baking dish.
2 - Place bread in bottom of prepared baking dish; top with Monterey Jack cheese. Sprinkle with chiles.
3 - Combine milk, eggs, green onion, hot pepper sauce and salt in small bowl. Pour over bread and cheese; sprinkle with cheddar cheese.
4 - Bake for 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Makes 6 servings.
http://www.cooksrecipes.com/mless/green_chile_and_cheese_strata_recipe.html
Thursday, December 29, 2016
Top Diabetic Chili Recipes
From the Diabetic Living Online website its Top Diabetic Chili Recipes. Delicious and Diabetic Friendly Chili Recipes including Recipes like Vegetarian Chili, Fix-and-Forget White Chili, and Turkey and Bean Chili. Find them all at the Diabetic Living Online website. Enjoy and eat Healthy in 2017! http://www.diabeticlivingonline.com/
Top Diabetic Chili Recipes
Chili is a delicious and healthful dish that's easy to make for a perfect weeknight meal or game-day crowd-pleaser. These diabetic recipes are loaded with veggies and fiber-filled beans for a nutritional bonus.
Vegetarian Chili
No-salt-added tomatoes and tomato sauce as well as salt-free seasoning blend keep the sodium down in this hearty, meatless bowl of chili......
Fix-and-Forget White Chili
Thicken this slow cooker chili to perfect spooning consistency by slightly mashing the beans.....
Turkey and Bean Chili
If you want to spice up this mild chili, add a can of green chile peppers or even a few smoked poblanos for more heat and smoky flavor......
* Click the link below to get all the Top Diabetic Chili Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/soup/top-chili-recipes
Top Diabetic Chili Recipes
Chili is a delicious and healthful dish that's easy to make for a perfect weeknight meal or game-day crowd-pleaser. These diabetic recipes are loaded with veggies and fiber-filled beans for a nutritional bonus.
Vegetarian Chili
No-salt-added tomatoes and tomato sauce as well as salt-free seasoning blend keep the sodium down in this hearty, meatless bowl of chili......
Fix-and-Forget White Chili
Thicken this slow cooker chili to perfect spooning consistency by slightly mashing the beans.....
Turkey and Bean Chili
If you want to spice up this mild chili, add a can of green chile peppers or even a few smoked poblanos for more heat and smoky flavor......
* Click the link below to get all the Top Diabetic Chili Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/soup/top-chili-recipes
Wednesday, December 28, 2016
Wild Idea Buffalo Recipe of the Week – Texas Style Chili “Red”
The cold Winter weather and a good hot bowl of Chili go hand in hand! Which leads to this week’s Wild Idea Buffalo Recipe of the Week – Texas Style Chili “Red”. It uses Wild Idea’s Buffalo Chuck Roast. Another delicious recipe from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/
Texas Style Chili “Red”Texas Style Chili “Red”
In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. I was saved by my friend Kris, acting sous chef and really good stirrer, thanks Kris. I also used a combination of mild chilies and medium hot chilies, as one of the comments I received from fellow grocery shoppers is you can get it too hot. I adjusted the heat to my liking with cayenne pepper. The preparation was easy and the outcome delicious.
Ingredients:
1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces
4 – tablespoons olive oil
4 – tablespoons butter
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano
2 – tablespoons cumin
2 – tablespoons Mexican chili powder
1 – tablespoon salt
1 – teaspoon black pepper
3 – Texas sweet onions, about 7 cups
6 – garlic cloves, diced, about 3 tablespoons
2 – cups organic beef broth
2 – cups water
4 – dried Ancho chilies, stems removed, seeded and coarse chopped
6 – dried medium red chilies, stems removed, seeded and coarse chopped
1 – fresh Serrano chili, stem removed, seeded and finely chopped
1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice
*optional ½ – teaspoon cayenne pepper
Preparation:
1) Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.
2) In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.
3) Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.
4) Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.
5) Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.
6) Add the broth and water to the pot, stirring again as above.
7) Reduce heat to simmer and cover the pot.
8) Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.
9) Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.
10) When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.
11) Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.
For a complete meal, serve with grilled cheesy quesadillas with fresh relish and Texas style mustard and collard greens.
http://wildideabuffalo.com/2015/texas-style-chili-red/
Texas Style Chili “Red”Texas Style Chili “Red”
In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. I was saved by my friend Kris, acting sous chef and really good stirrer, thanks Kris. I also used a combination of mild chilies and medium hot chilies, as one of the comments I received from fellow grocery shoppers is you can get it too hot. I adjusted the heat to my liking with cayenne pepper. The preparation was easy and the outcome delicious.
Ingredients:
1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces
4 – tablespoons olive oil
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano
2 – tablespoons cumin
2 – tablespoons Mexican chili powder
1 – tablespoon salt
1 – teaspoon black pepper
3 – Texas sweet onions, about 7 cups
6 – garlic cloves, diced, about 3 tablespoons
2 – cups organic beef broth
2 – cups water
4 – dried Ancho chilies, stems removed, seeded and coarse chopped
6 – dried medium red chilies, stems removed, seeded and coarse chopped
1 – fresh Serrano chili, stem removed, seeded and finely chopped
1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice
*optional ½ – teaspoon cayenne pepper
Preparation:
1) Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.
2) In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.
3) Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.
4) Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.
5) Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.
6) Add the broth and water to the pot, stirring again as above.
8) Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.
9) Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.
10) When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.
11) Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.
For a complete meal, serve with grilled cheesy quesadillas with fresh relish and Texas style mustard and collard greens.
http://wildideabuffalo.com/2015/texas-style-chili-red/
Thursday, May 26, 2016
Condiment of the Week - Salsa (sauce)
Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the
sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips.
Salsa is often a tomato-based sauce or dip which is heterogeneous and includes additional components such as onions, chilies, beans, corn, and various spices. They are typically piquant, ranging from mild to extremely hot.
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Maya made salsa also, using a mortar and pestle. Well-known salsas include:
* Salsa roja, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander).
* Pico de gallo ("rooster's beak"), also known as salsa fresca ("fresh sauce"), salsa picada ("chopped sauce"), or salsa mexicana ("Mexican sauce"), is made with raw tomatoes, lime juice, chilies, onions, cilantro leaves, and other coarsely chopped raw ingredients.
* Salsa cruda, "raw sauce", is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies, and cilantro, or coriander leaf.
* Salsa verde, "green sauce", in Mexican versions, is made with tomatillos, usually cooked. The Italian version is made with herbs.
* Salsa negra, "black sauce" is a Mexican sauce made from dried chilies, oil, and garlic.
* Salsa taquera, "taco sauce": Made with tomatillos and morita chili
* Salsa criolla is a South American salsa with a sliced-onion base.
* Salsa ranchera, "ranch-style sauce": Made with roasted tomatoes, various chilies, and spices, it typically is served warm, and possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
* Salsa brava, "wild sauce", is a mildly spicy sauce made with tomato, garlic, onion, and vinegar, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
* Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
* Mole (Spanish pronunciation: [ˈmole]) is a Mexican sauce made from chilies mixed with spices, unsweetened chocolate, almonds, and other ingredients.
* Mango salsa is a spicy-sweet sauce made from mangoes, used as a topping for nachos. It is often
also used as a garnish on grilled chicken or grilled fish due to the sauce's gamut of complementary flavors.
* Pineapple salsa is a spicy and sweet sauce made from pineapples, used as an alternative to the mango salsa.
* Chipotle salsa is a smoky, spicy sauce made from smoked jalapeño chilies, tomatoes, garlic and spices.
* Habanero salsa is an extremely spicy salsa, where the piquancy comes from habanero chilies.
* Corn salsa is a chunky salsa made with sweetcorn and other ingredients, such as onions, and chiles (either poblano, bell chilies, and/or jalapeños), made popular by the burrito chains for burritos, tacos, and quesadillas.
* Carrot salsa is made with carrots as the base.
There are many other salsas, both traditional and nouveau, some are made with mint, pineapple, or mango.
Outside of Mexico and Central America, the following salsas are common to each of the following regions; in Argentina and the Southern Cone, chimichurri sauce is common. Chimichurri is "a spicy vinegar-parsley sauce that is the salsa (and leading condiment) in Argentina and Uruguay, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne chilies and black pepper and bound with oil and vinegar." In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce. In Cuba and the Caribbean, a typical salsa is mojo. Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce. In Peru, a traditional salsa is peri peri or piri piri sauce: "The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness—the more chili, or the hotter variety of chile used, the hotter the sauce. Original peri-peri uses the African bird’s eye chili (the African word for the chili is peri-peri). Milder sauces may use only cayenne and serrano chilies. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking.
Most jarred, canned, and bottled salsa and picante sauces sold in the United States in grocery stores
are forms of salsa cruda or pico de gallo, and typically have a semi-liquid texture. To increase their shelf lives, these salsas have been cooked to a temperature of 175 °F (79 °C). Some have added vinegar, and some use pickled peppers instead of fresh ones. Tomatoes are strongly acidic by nature, which, along with the heat processing, is enough to stabilize the product for grocery distribution.
Picante sauce of the American type is often thinner in consistency than what is labelled as "salsa". Picante is a Spanish adjective meaning "piquant", which derives from picar ("to sting"), referring to the feeling caused by salsas on one's tongue.
Many grocery stores in the United States and Canada also sell "fresh" refrigerated salsa, usually in plastic containers. Fresh salsa is usually more expensive and has a shorter shelf life than canned or jarred salsa. It may or may not contain vinegar.
Taco sauce is a condiment sold in American grocery stores and fast food Tex-Mex outlets. Taco sauce is similar to its Mexican counterpart in that it is smoothly blended, having the consistency of thin ketchup. It is made from tomato paste instead of whole tomatoes and lacks the seeds and chunks of vegetables found in picante sauce.
While some salsa fans do not consider jarred products to be real salsa cruda, their widespread availability and long shelf life have been credited with much of salsa's enormous popularity in states outside of the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar total of salsa sales in the United States exceeded those of tomato ketchup.
The World Health Organization says care should be taken in the preparation and storage of salsas and any other types of sauces, since many raw-served varieties can act as growth media for potentially dangerous bacteria, especially when unrefrigerated.
In 2002 a study by the University of Texas–Houston, found sauces contaminated with E. coli in:
* 66% of the sauces from restaurants tested in Guadalajara, Jalisco
* 40% of those from restaurants tested in Houston, Texas
In 2010 the CDC reported that 1 in 25 food borne illnesses between 1998 and 2008 was traced back to restaurant sauces (careless prepared or stored).
A 2010 paper on salsa food hygiene described refrigeration as "the key to safe" sauces. This study also found that fresh lime juice and fresh garlic (but not powdered garlic) would prevent the growth of bacteria.
 |
| Salsa |
Salsa is often a tomato-based sauce or dip which is heterogeneous and includes additional components such as onions, chilies, beans, corn, and various spices. They are typically piquant, ranging from mild to extremely hot.
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Maya made salsa also, using a mortar and pestle. Well-known salsas include:
* Salsa roja, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander).
* Pico de gallo ("rooster's beak"), also known as salsa fresca ("fresh sauce"), salsa picada ("chopped sauce"), or salsa mexicana ("Mexican sauce"), is made with raw tomatoes, lime juice, chilies, onions, cilantro leaves, and other coarsely chopped raw ingredients.
* Salsa cruda, "raw sauce", is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies, and cilantro, or coriander leaf.
* Salsa verde, "green sauce", in Mexican versions, is made with tomatillos, usually cooked. The Italian version is made with herbs.
* Salsa negra, "black sauce" is a Mexican sauce made from dried chilies, oil, and garlic.
* Salsa taquera, "taco sauce": Made with tomatillos and morita chili
* Salsa criolla is a South American salsa with a sliced-onion base.
* Salsa ranchera, "ranch-style sauce": Made with roasted tomatoes, various chilies, and spices, it typically is served warm, and possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
* Salsa brava, "wild sauce", is a mildly spicy sauce made with tomato, garlic, onion, and vinegar, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
* Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
* Mole (Spanish pronunciation: [ˈmole]) is a Mexican sauce made from chilies mixed with spices, unsweetened chocolate, almonds, and other ingredients.
* Mango salsa is a spicy-sweet sauce made from mangoes, used as a topping for nachos. It is often
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| Mango pineapple salsa |
* Pineapple salsa is a spicy and sweet sauce made from pineapples, used as an alternative to the mango salsa.
* Chipotle salsa is a smoky, spicy sauce made from smoked jalapeño chilies, tomatoes, garlic and spices.
* Habanero salsa is an extremely spicy salsa, where the piquancy comes from habanero chilies.
* Corn salsa is a chunky salsa made with sweetcorn and other ingredients, such as onions, and chiles (either poblano, bell chilies, and/or jalapeños), made popular by the burrito chains for burritos, tacos, and quesadillas.
* Carrot salsa is made with carrots as the base.
There are many other salsas, both traditional and nouveau, some are made with mint, pineapple, or mango.
Outside of Mexico and Central America, the following salsas are common to each of the following regions; in Argentina and the Southern Cone, chimichurri sauce is common. Chimichurri is "a spicy vinegar-parsley sauce that is the salsa (and leading condiment) in Argentina and Uruguay, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne chilies and black pepper and bound with oil and vinegar." In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce. In Cuba and the Caribbean, a typical salsa is mojo. Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce. In Peru, a traditional salsa is peri peri or piri piri sauce: "The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness—the more chili, or the hotter variety of chile used, the hotter the sauce. Original peri-peri uses the African bird’s eye chili (the African word for the chili is peri-peri). Milder sauces may use only cayenne and serrano chilies. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking.
Most jarred, canned, and bottled salsa and picante sauces sold in the United States in grocery stores
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| An American, home-prepared version of pico de gallo/salsa fresca |
Picante sauce of the American type is often thinner in consistency than what is labelled as "salsa". Picante is a Spanish adjective meaning "piquant", which derives from picar ("to sting"), referring to the feeling caused by salsas on one's tongue.
Many grocery stores in the United States and Canada also sell "fresh" refrigerated salsa, usually in plastic containers. Fresh salsa is usually more expensive and has a shorter shelf life than canned or jarred salsa. It may or may not contain vinegar.
Taco sauce is a condiment sold in American grocery stores and fast food Tex-Mex outlets. Taco sauce is similar to its Mexican counterpart in that it is smoothly blended, having the consistency of thin ketchup. It is made from tomato paste instead of whole tomatoes and lacks the seeds and chunks of vegetables found in picante sauce.
While some salsa fans do not consider jarred products to be real salsa cruda, their widespread availability and long shelf life have been credited with much of salsa's enormous popularity in states outside of the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar total of salsa sales in the United States exceeded those of tomato ketchup.
The World Health Organization says care should be taken in the preparation and storage of salsas and any other types of sauces, since many raw-served varieties can act as growth media for potentially dangerous bacteria, especially when unrefrigerated.
In 2002 a study by the University of Texas–Houston, found sauces contaminated with E. coli in:
* 66% of the sauces from restaurants tested in Guadalajara, Jalisco
* 40% of those from restaurants tested in Houston, Texas
In 2010 the CDC reported that 1 in 25 food borne illnesses between 1998 and 2008 was traced back to restaurant sauces (careless prepared or stored).
A 2010 paper on salsa food hygiene described refrigeration as "the key to safe" sauces. This study also found that fresh lime juice and fresh garlic (but not powdered garlic) would prevent the growth of bacteria.
Saturday, May 7, 2016
Metabolism-Boosting Dinners
From the EatingWell website its Metabolism-Boosting Dinners. Boost your metabolism with these delicious and healthy recipes. Recipes including; Chile-Crusted Scallops with Cucumber Salad and Shrimp Ceviche. Find them all at the EatingWell website! http://www.eatingwell.com/
Metabolism-Boosting Dinners
Flavor-packed low-calorie dinners made with chiles.
Boost your metabolism with these zesty healthy chile recipes. From mild to fiery, research shows that a compound in chiles (capsaicin) helps trigger the body’s natural cooling system and revs up your metabolism. Chiles also add the perfect amount of heat to savory dishes like Mini Chile Relleno Casseroles and Chicken Tacos with Tangerine-Lime Crema.
Chile-Crusted Scallops with Cucumber Salad
A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you're ready to grill......
Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed butterflied chicken to happy patrons. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling—chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa......
Shrimp Ceviche
Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it. This recipe originally appeared on Emeril Green, Emeril Lagasse’s cooking show on Planet Green. Lagasse has his own brand of frozen wild American shrimp, which meet strict U.S. environmental standards. The shrimp taste sweet and “they just smell like the sea,” according to Emeril. Serve this with tostones (fried plantain chips) or tortilla chips. (Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.)......
* Click the link below to get all the Metabolism-Boosting Dinners
http://www.eatingwell.com/recipes_menus/recipe_slideshows/metabolism_boosting_dinners
Metabolism-Boosting Dinners
Flavor-packed low-calorie dinners made with chiles.
Chile-Crusted Scallops with Cucumber Salad
A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you're ready to grill......
Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed butterflied chicken to happy patrons. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling—chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa......
Shrimp Ceviche
Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it. This recipe originally appeared on Emeril Green, Emeril Lagasse’s cooking show on Planet Green. Lagasse has his own brand of frozen wild American shrimp, which meet strict U.S. environmental standards. The shrimp taste sweet and “they just smell like the sea,” according to Emeril. Serve this with tostones (fried plantain chips) or tortilla chips. (Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.)......
* Click the link below to get all the Metabolism-Boosting Dinners
http://www.eatingwell.com/recipes_menus/recipe_slideshows/metabolism_boosting_dinners
Thursday, April 28, 2016
Kitchen Hint of the Day!
From the BBC Goodfood website (http://www.bbcgoodfood.com/).....
Natural healing
The everyday basic herbs in Thai cuisine have many health benefits, and they taste great too. Here are just a few examples of what some favorite Thai ingredients can do for you:
* Lime - Good source of potassium and vitamin C.
* Fresh chilies - Good source of vitamins A, C and K. Research continues into pain relief potential.
* Lemongrass - Very good source of iron and potassium and thought to be an effective alternative treatment for yeast infections.
* Coriander:- Good source of dietary fiber and packed with vitamins and minerals.
* Galangal (Thai ginger) - Aids with digestion and is often used to help treat the common cold.
* Turmeric - Used as an effective anti-inflammatory and antioxidant
* Kaffir lime - Promotes gum health and is good for digestion
* Garlic - Antioxidant, aids with digestion and research continues into affect on blood pressure and cholesterol
http://www.bbcgoodfood.com/howto/guide/top-10-tips-healthy-thai-cooking
Natural healing
The everyday basic herbs in Thai cuisine have many health benefits, and they taste great too. Here are just a few examples of what some favorite Thai ingredients can do for you:
* Lime - Good source of potassium and vitamin C.
* Fresh chilies - Good source of vitamins A, C and K. Research continues into pain relief potential.
* Lemongrass - Very good source of iron and potassium and thought to be an effective alternative treatment for yeast infections.
* Coriander:- Good source of dietary fiber and packed with vitamins and minerals.
* Galangal (Thai ginger) - Aids with digestion and is often used to help treat the common cold.
* Turmeric - Used as an effective anti-inflammatory and antioxidant
* Kaffir lime - Promotes gum health and is good for digestion
* Garlic - Antioxidant, aids with digestion and research continues into affect on blood pressure and cholesterol
http://www.bbcgoodfood.com/howto/guide/top-10-tips-healthy-thai-cooking
Saturday, October 17, 2015
Saturday's Chili - Santa Fe Corn Chili
For this week's Saturday's Chili its Santa Fe Corn Chili. Ground Beef, Corn, Beans, and Green Chiles are just some of the ingredients that make up this Chili. It's from one of my favorite sites the CooksRecipes website. http://www.cooksrecipes.com/index.html
Santa Fe Corn Chili
Santa Fe Corn ChiliServe this delicious and colorful chili with a green salad and hot, crispy corn sticks. This bowl of red an excellent source of protein, niacin, vitamin B6, vitamin B12 and zinc, and a good source of iron.
Recipe Ingredients:
1 pound ground beef
1 large clove garlic, minced
1 (15.5-ounce) can red kidney beans, drained
1 (15.25-ounce) can sweet corn, drained
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes with mild green chiles, undrained
1 (1.25-ounce) package chili seasoning mix
Sauce:
3/4 cup dairy sour cream
1 1/2 teaspoons green hot pepper sauce
Cooking Directions:
Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Meanwhile combine sour cream and pepper sauce in small bowl.
To serve, ladle chili in bowls and spoon sauce on top.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 540 calories; 33 g protein; 51 g carbohydrate; 24 g fat; 1,712 mg sodium; 92 mg cholesterol; 7.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 6.6 mg zinc.
http://www.cooksrecipes.com/soup/santa_fe_corn_chili_recipe.html
Santa Fe Corn Chili
Santa Fe Corn ChiliServe this delicious and colorful chili with a green salad and hot, crispy corn sticks. This bowl of red an excellent source of protein, niacin, vitamin B6, vitamin B12 and zinc, and a good source of iron.
Recipe Ingredients:
1 pound ground beef
1 large clove garlic, minced
1 (15.5-ounce) can red kidney beans, drained
1 (15.25-ounce) can sweet corn, drained
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes with mild green chiles, undrained
1 (1.25-ounce) package chili seasoning mix
Sauce:
3/4 cup dairy sour cream
1 1/2 teaspoons green hot pepper sauce
Cooking Directions:
Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Meanwhile combine sour cream and pepper sauce in small bowl.
To serve, ladle chili in bowls and spoon sauce on top.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 540 calories; 33 g protein; 51 g carbohydrate; 24 g fat; 1,712 mg sodium; 92 mg cholesterol; 7.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 6.6 mg zinc.
http://www.cooksrecipes.com/soup/santa_fe_corn_chili_recipe.html
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