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Jerina's Chili

Jerina's Chili


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Preheat the oven to 500 degrees.

Place the jalapeño, ancho, and poblano peppers on a baking sheet and roast in the oven until the skins are soft enough to peel, about 20 minutes.

Meanwhile, cook the bacon in a large pan until cooked through. Using a slotted spoon, remove the bacon from the pan, reserving the drippings, and return the pan to medium-high. Add the beef to the pan and brown on all sides. Remove the beef from the pan and set aside.

Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the bacon, beef, tomatoes, kidney beans, coffee, beer, cumin, cinnamon, coriander, cayenne, and oregano to the pan, stir to combine, and let simmer.

In a food processer, add the roasted chiles and the chipotle in adobo and pulse until chinky. If the mixture is too thick, add some water. Slowly add the pepper mixture to the chili pot, checking the seasonings as you go to make sure the level of heat is to your liking. Season with salt and bring to a boil. Reduce the heat and simmer until the beef is fork tender, about 3-5 hours. If the chili becomes too dry while simmering, add more water.

When the beef is cooked through, add the Mexican chocolate and the cilantro and serve.


5-Ingredient Chili

This post may contain affiliate links. Please read my disclosure policy.

I have to admit that I’m a bit of a fair weather football fan.

I know, it’s terrible. I remember being so excited when I moved to Kansas City after college that I was finally going to be living in a city with a professional football team. But after season…after season…after season of not much “winning”, I may have fallen off the map a bit. As of a few months ago, I probably couldn’t have even told you the name of the quarterback. Yeesh.

BUT. The Chiefs are now 9-0, and for better or worse, I am back in the “game” and have tuned in every Sunday that I’ve been in town. And they are rocking it. The entire city is stoked. And I love that it goes without saying now that everyone — even some of my other non-football-fan friends — has pre-booked all of their Sunday afternoons to watch the game together. Pretty darn fun.

If you ask this food blogger, though, no game day is complete without a big pot of chili simmering in the background. It’s like macaroni and cheese. Peanut butter and jelly. Peas and carrots. Football and chili just go together.

So if you’re looking to whip up a delicious batch of chili in a snap, you have to try this fabulous five-ingredient easy chili recipe!


The 63 Most Delish Chilis

If you want more hearty meals for cold months, try these easy fall slow cooker recipes.

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The secret is to cut the beef small and to get it nice and crispy before adding it to the chili.

Who said chili has to have meat anyways?

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A hearty chili for those cold winter nights.

Cooks so quickly, but tastes like it's been simmering for hours!

Spicy, super savory, and extra hearty.

Will warm you up without weighing you down.

Serve with a hunk of Texas-sized cornbread.

You'll be making this easy turkey chili on repeat all year long.

When you want a hearty dinner but don't want to spend all night in the kitchen.

Reese suggests this as a simple weeknight dinner for the fam!

Ranch + chili is a total game-changer.

Braising only sounds fancy: This easy chili slow-cooks short ribs until they're fall-apart tender. Sweet potatoes and jalapeños round it out.

Spiked with cayenne, this addictive chili recipe is easy enough to throw together on a weeknight.


West Texas Chili Recipe

Like the saying goes, &ldquoDon&rsquot Mess with Texas,&rdquo and that includes their beloved bowl of red chili. Well, look no further than this recipe for perfect Texas chili. Every true Southerner knows that real chili bearing the name of Texas must live up to the hype and its namesake, which means excluding beans and large chunks of tomato from the ingredient list. Here, we created an authentic recipe that Texans are sure to appreciate. You won&rsquot find any beans, because with this much beef and heat, who needs them? The chili consists of ground chuck or lean venison, tomato paste, a rich stock, and ale beer. But this delicious West Texas Chili also uses plenty of spices&mdashfrom chili powder to ground cumin&mdashto deliver a lot of flavor. But we created it to be used primarily in our made-from-scratch Frito Pie. Hearty and fiery enough to garner the approval of the Lone Star State, we love this chili for its thick consistency. Trust us, it&rsquos far too good to pass up. Grab a spoon and dig in!


Jerina's Chili - Recipes

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SKYLINE CHILI (ORIGINAL RECIPE)
Rating: 4.5 / 5 · Reviews: 50 Page 1 of 5

I'd really be interested to know Alyssa's or Rachael's opinion on this, who worked at Skyline, but I think what really puts the recipe more "on the mark" than others I've tried is the ground clove in addition to the allspice and cinnamon. (I use Hershey's Cocoa powder and also add a couple of bay leaves.) I also don't recall there being chopped onions IN the chili, but lots on top on a 4-way with MOUNTAINS of the finest shredded cheddar! (Oh, a heck of a lot more than 4 drops of hot pepper sauce, but on top!). Enjoy!

Although I now live in Texas I grew up on Skyline four ways and a chili-cheese-mustard-onion coneys after the Madeira H.S. football games!

I lived in the Cincinnati area years ago. Since moving away, I have been buying Skyline Chili in frozen or canned form whenever I can find it ever since (Kroger/Dillons carries it). I believe that I've been enjoying it for going on 30 years. Unless when making it, the sauce is simmered for a whole lot longer than 2-3 hours and the onions have completely dissolved into the chili, there are no onions in the recipe. There are definitely no beans in the recipe. I really don't know about the chocolate, but it's not a listed ingredient on their canned chili. When on a trip back to the area, I introduced a friend of mine from Mobile, Alabama to our tradition, he said he tasted ginger. and the local Skyline manager confirmed to us that the recipe did have ginger. I don't know if it's true, but take it for what it's worth.

Even though I always request them to hold the mustard, a true coney starts off with one of their small hot dogs and buns, with essentially two lines of mustard, one on each side of the hot dog. The chili is ladled over the top followed with the finely shredded cheddar cheese heaped on top. Then, the onions (if chosen). I've never heard of anyone adding beans to a coney, but hey, why not? They certainly do add beans, as an option, when the chili is served over spaghetti.


La Raza

Henry David Thoreau was re volted by the cynicism and bru tality of the Mexican War of 1846, but few other Americans of the era raised their voices against the acquisition of ter ritory by force. The United States won California, Ari zona, New Mexico, Nevada, Utah and much of Colorado simply by marching in and pro claiming it “liberated,” a word that turns up frequently in mili tary history.

The Mexican Americans. By Stan Steiner. Illustrated. 418 pp. New York: Harper & Row. $8.95.

The ensuing debasement of the Indians in the newly‐gained land is a well‐known, if shame ful, story. (It is fitting that Stan Steiner's previous book was “The New Indians.”) The Spanish‐speaking colonists, the farmers, stock‐raisers, trades men and artisans, whose fore bears had lived since 1600 in what is today the American Southwest, faced a different fu ture. They remained, but social ly and economically they be came quietly invisible.

They are invisible no longer. The Mexican‐Americans, who today call themselves Chicanos in reaction to all patronizing hyphenations, are brilliantly visible as a vivid and angry culture on the move.

Mr. Bradford is the author of “Red Sky at Morning.” He is working on a novel dealing with La Causa.

And they are audible, too. Much of Stan Steiner's passion ate portrait of the Chicano revolution is talk. “La Raza” is a hurricane of dialogue, mono logue and oratory. From the barrios of Los Angeles and San Antonio from the California vineyards and the cotton fields of Arizona from the tiny, ex hausted farms of New Mexico and the appalling coronias along the Rio Grande Valley of Texas, comes a torrent of Chi cano words.

Their past is the ugly under side of the history of the American West. The Chicanos lost most of their farming and pastoral lands through outright theft, or in the incomprehensi ble maze of Anglo‐Saxon law. In some areas their lives and labor have been exploited by the new landowners with Czar ist classicism. Their language, however impurely they may speak it, has been systemati cally reviled as un‐American and deliberately eradicated in some public schools, where Chi cano children are punished for speaking the tongue of Cer vantes. Chicano life is a life of chingaderas, used‐up things —junked cars rusting in the yard, broken television sets, hand‐me‐down clothes from the ropa usada stores, the garbage of Anglo (white non‐Chicano)

Chicanos belong to La Raza (The Race, or The People), a mixture of Spanish and Ameri can Indian, a mythic blend of the stern and vigorous conquis tadors and the Aztec poet priest‐warriors. Their modern search for basic human rights is La Causa, The Cause. The movement has yet to find a supreme commander, the Chicano revolution is fragmented and regional, led by a variety of activist prophets.

The best known is Cesar Chavez, the gentle but rock firm migrant farm worker who in 1965 organized La Huelga, a strike for improved condi tions in central California's grape‐growing district. To his followers, Chavez is a legend, a martyr and the quintessence of a prime Chicano virtue: ma chismo—pure, distilled manli ness.

Another charismatic prophet of La Causa is Reies Lopez Ti jerina, the mystic firebrand of northern New Mexico, whose fundamental aim is the return of enormous tracts of land to the “Indo‐Hispanos.” His texts (he is a former evangelical preacher) are the 16th‐century Spanish Laws of the Indies and the Treaty of Guadalupe‐Hidalgo of 1848, which confirmed old Spanish land grants under the new American government. Tijerina's brother Ramon cur rently leads the Alliance of Free City‐States. Tijerina him self is in prison, the result of several violent confrontations with Federal officers on Feder

Rodolfo “Corky” Gonzales of Denver chose the more ortho dox path of Democratic party politics to help the Chicanos. He reached the invisible but undeniable ceiling on Chicano aspirations, renounced the for mal route, and created the Na tional Chicano Liberation Con ference in the city's barrios, a program of education and cul tural self‐respect.

In the Spanish tradition, La Causa often takes the form of folk‐play and dramatics. A vig orous Chicano theater through out the Southwest reaches its artistic high point in the Farm Workers’ Theater, El Teatro Campesino, of Del Rey, Calif., brightened by the theatrical genius of Luis Valdez.

Steiner's reportage is uncriti cal and nonscholarly indeed, little formal source material ex ists in this area. of Raza” is really the journal of an odyssey of the heart, and Steiner allows the Chicanos to speak unedited. Too much of the talk, unhappi ly, is the mock folk‐poetry that lends a spurious dignity to a people whose endurance and pride need no stylistic gloss. Wild historical errors occur in some of the angry rhetoric of re bellion, errors which cry out for an author's aside of correc tive footnote.

Yet the genuine Chicano color does emerge. Playwright Luis Valdez says: “There is con tempt for Mexican things in the valley There is no po etry about the United States. No depth, no faith, no allow ance for human contrariness, no soul, no mariachi, no chili sauce, no pulque, no mysticism, no chingaderas.”


Delicious, easy recipes that use all your pantry staples

Check out her full recipe below.

Open Up a Can of Bean Chili

Ingredients
2 large onions, diced
2 ribs celery, diced
2 bell peppers, diced
2 jalapeño peppers, finely diced
5 garlic cloves, smashed and finely chopped
8-15 ounce cans of beans-I like to use an assortment-garbanzo, white, black, pinto, navy, butter or any others you like
2-28 ounce cans of tomatoes
2 cups of frozen or canned corn
3 bay leaves
¼ cup of chili powder
2 tablespoons of ground cumin
1 teaspoon of cayenne pepper
Kosher salt
Olive or vegetable oil
Optional
Diced red onion
Sour cream
Grated cheddar cheese

Coat a large wide pot generously with oil and bring to medium-high heat. Add the onions, celery and peppers, season with salt. Cook the veg until they are soft and very aromatic, about 5-10 minutes. Toss in the garlic and jalapeños and cook for another 2-3 minutes. Add all the beans and tomatoes. Fill one of the empty tomato cans with water and add that in. Stir to combine.

Add in the chili powder, cumin bay leaves and cayenne. Season with salt to make sure everything is delicious!

Bring to a boil and reduce to a simmer. Simmer, stirring regularly until the liquid has reduced by half. Add another half of tomato can of water, taste for salt and re-season if needed. Cook until the chili is nice and thick.

Serve topped with onions, cheese and sour cream if using.

Chef Burrell also suggested serving this chili in quesadillas, on eggs, over rice or on hot dogs.


Slow Cooker Beef Chili

This simple slow-cooker beef chili recipe is everything you are hoping for. The meat becomes fall-apart tender, and develops deep and satisfying flavor.

Servings 6 servings, about 1 cup each

Ingredients

  • 2 Tbsp. olive oil
  • 1½ lbs. extra lean beef chuck, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 (15-oz.) can diced tomatoes, no salt added
  • ¼ cup tomato paste, no sugar added
  • 2 Tbsp. chili powder
  • ¾ tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
  • 1 (15-oz.) can kidney beans, drained, rinsed

Instructions

Recipe Notes

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

  • Turn 6-quart Instant Pot to high sauté setting.
  • Heat oil to hot.
  • Add beef cook, stirring frequently, for 4 to 5 minutes, or until browned.
  • Add onion and bell pepper cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  • Add garlic cook, stirring frequently, for 1 minute.
  • Add 1 cup water, tomatoes, tomato paste, chili powder, salt, pepper, and beans. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes.
  • Follow manufacturer’s guide for quick release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.

P90X / P90X2 Portions
½ Vegetable
1½ Protein
½ Tuber/Legume Carb
½ Fat

2B Mindset Plate It!
Add a side salad or more veggies to make a great lunch option. For dinner, omit the beans and add a side salad or more veggies.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Related Articles

Recipes


The trick to a delicious copycat Wendy's chili

It may be surprising to you, but for my chili base, I like to use my homemade taco seasoning for the recipe. I like to have a jar of it prepared in my cupboard, so it's easy to throw into the pot.

My trick to making the chili flavorful is to let it simmer for a long period of time. This recipe calls for a 30-minute simmer, but to be honest, you'll get the best flavor if you let the chili sit for an hour—even two! Just make sure to stir it occasionally.


Sarita Hosts Simple Ingredients With Effortless Flavor

Anthony Romano gets a daily reminder of why he became a chef. A framed recipe that his 7-year-old-self wrote during health class hangs near the host stand of Sarita. His mother saved the oatmeal cookie recipe &mdash one that he demanded he make all by himself &mdash and presented it to her son on the day his Lakewood restaurant opened in November.

&ldquoI used to help her in the kitchen when I was little,&rdquo Romano says. &ldquoI always wanted to cook. I thought it was so much fun. I would go to my grandmother&rsquos house and make pizza dough.&rdquo

The Mentor native went on to hone his skills at the Culinary Institute of America in New York, where he graduated in 1992. With stints in Key West, Florida, Rehoboth Beach, Delaware, and Washington, D.C., he returned to Northeast Ohio and worked at Sergio&rsquos in University Circle for almost three years before joining the line at Players on Madison in 1999.

Sixteen years later, Romano took over ownership of Players &mdash along with his good friend Sandra Smith &mdash when owner Gary Lucarelli decided to retire.

The opportunity to open his own venue in a familiar spot, in a city that he&rsquos grown fond of was just too good to pass up.

&ldquoBeing at Players so long, I had a chance to see Lakewood at its strongest and watched Madison [Avenue] and storefronts go empty,&rdquo says the 44-year-old. &ldquoNow seeing it reinventing itself is a huge positive. There is nothing about Lakewood that it can&rsquot be Tremont or Ohio City.&rdquo

Romano and Smith, who had just about a month to change over the restaurant, updated the space to reflect a more modern aesthetic. White walls brighten both the bar area and main dining room. The duo added whimsical artistic touches such as a fork-and-spoon chandelier over a wood communal table in the bar.

When creating Sarita&rsquos menu, Romano kept some of the Players favorites while incorporating his take on New American and California-style offerings. So while the lobster nachos survived, for example, the dish recently got overhauled to just-as-delicious chorizo nachos ($12) with corn, avocado, scallions, Chihuahua cheese and a tangy lime-cumin creme fraiche. But Romano did away with Players create-your-own pasta, opting for dishes that highlight the childlike simplicity of the Ohio corn, salmon and other ingredients he&rsquos working with.

&ldquoYou know in the summer when you get a really great tomato?&rdquo he asks. &ldquoDo you really want to take that and doctor it up with a bunch of other stuff? No. The tomatoes are great by themselves. Leave them alone. Don&rsquot do too much to them.&rdquo

Get a taste of that philosophy in the &ldquoThis&rdquo portion of the menu. Here you&rsquoll find appetizers and small plates such as fried green tomatoes ($9), two sizable slices delicately battered and fried.

Romano does just enough with wedges
of Saint Angel triple-creme cheese and a lemon-garlic vinaigrette to let the toothsome crop shine.

While he insists the technique for making the crispy chicken wings ($10) is pretty traditional, the result of his braise-before-frying trick works wonders. The meat is fall-of-the-bone tender, and the seasoned batter is fluffy and slightly sweet underneath its sweet soy-chili vinaigrette.

Probably one of the most interesting dishes on Sarita&rsquos menu, the Navajo fry bread is a nod to Romano&rsquos heritage: He&rsquos Italian, Cherokee and Blackfoot Indian. He first experienced making the airy, elephant ear-like bread at CIA and now incorporates it throughout the menu.

You&rsquoll find three flatbread-inspired versions ($6) on the popular happy hour menu. The Chippewa, for example, gets layered with spicy rock shrimp, cucumber, radishes and lime creme fraiche. On the dinner menu, he reinvents it as an appetizer ($4) with pieces of the bread cut into triangles that can be dipped in either a fresh pesto sauce or the hearty sun-dried tomato rouille.

&ldquoIt&rsquos kind of like a pizza, kind of like a taco and kind of not,&rdquo he says.

In the &ldquoThat&rdquo section, there&rsquos a classic caprese salad ($10) bright with red and yellow beefsteak tomatoes, Buffalo mozzarella, basil, balsamic and a splash of extra-virgin
olive oil. Candied pecans, dried apricots and a creamy chevre, all mixed together with tangy lemon-sherry vinaigrette, make the warm baby spinach salad ($9) a standout.

Romano has created an expansive selection of entrees in &ldquoThe Other&rdquo that spans many tastes including baby back ribs ($19), corn-encrusted crab cakes ($25) and cavatelli and meatballs ($20).

A molten blue cheese encrusted beef tenderloin ($32), served with tomato-bacon jam, roasted garlic whipped potatoes and prosciutto-wrapped asparagus, hits the spot for those looking for a hearty meat-and-potatoes kind of dish.

The rock shrimp gnocchi ($22) once again shows off his restraint. Pillowy pieces of pasta are tossed in a vibrant lemon cream sauce with corn, leeks and Peppadew peppers for a superb take on the season&rsquos bounty.

Even for dishes that sound like they might be a little heavy-handed such as the hoison-braised short ribs ($26), the accompanying pineapple fried-rice, spicy glazed haricot verts and crispy wontons don&rsquot overwhelm with too much Asian flavor. The tender meat lacquered with sauce plays off the sweetly tinged rice for a refreshing spin on short ribs.

For dessert, Romano doesn&rsquot get too fancy. While there&rsquos a rotating selection of mascarpone cheesecake ($7) and creme brulee ($6), don&rsquot fret over those and order the warm olive oil cake ($7). A riff on a dessert Romano had about 20 years ago in New York City&rsquos Greenwich Village, the moist cake &mdash laced with a hint of orange oil and amaretto &mdash tastes like fall with its grilled apples, berry compote and cinnamon ice cream.

It may not be an oatmeal cookie, but the cake hits our nostalgic sweet spot and shows that Romano has a knack for putting out unfussy dishes. Diners who were saddened by the closing of Players will find comfort in the familiar at Sarita but will also be pleasantly surprised at how good change can taste.

&ldquoI just wanted to be able to do my own thing, have fun with it,&rdquo Romano says. &ldquoWe&rsquore not saving lives, it&rsquos not rocket science &mdash it&rsquos supposed to be fun.&rdquo

Try this: Romano has a flair for creating inventive and tasty specials centered around seasonal produce. Starting this month, look for stuffed zucchini blossoms as an appetizer special. Romano will fill the edible flowers with fontina cheese and prosciutto before dipping into batter and frying. Each order will be served with a zesty lemon aioli.

Plan ahead: Make reservations for the June 13 A to Z Wineworks wine dinner. For $75, each guest will enjoy a six-course dinner with Oregon wine pairings.


Watch the video: Jerina Mavic Pro video clips 1


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