¼ Cup All Purpose Flour
4 tsp Chili Powder
1 Tbsp Crushed Red Pepper
1 Tbsp Dried Minced Onion
1 Tbsp White Sugar
2 tsp Cumin
2 tsp Dried Parsley
2 tsp Salt
1 tsp Dried Basil
¼ tsp Ground Pepper
In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an air tight container.
5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving
Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
1/3-lb ground beef patties, seasoned and cooked to your preference
Fresh jalapeno slices
Fritos (Original, not Scoops)
Chopped white onion
Heat the chili to very hot.
Place the burger on the bottom bun and then layer the toppings: Fresh jalapeno slices, a small handful of Fritos, a pinch of chopped white onion, a large spoonful of chili, and a large handful of grated cheddar.
1 tablespoon vegetable oil
1.5 pound lean ground sausage or beef (I used chicken sausage)
1 yellow onion, chopped
2 cloves garlic, minced
2 cans (15 ounce) black beans, drained and rinsed
1 can (14 ounces) diced tomatoes
1 can (15 ounce) tomato sauce
1 can (7 ounce) green chilies
2 bay leaves
1 teaspoon salt
1 tablespoon chili powder (or more to taste)
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Freshly ground pepper to taste
Put olive oil in the cooking pot and select browning. When oil begins to sizzle, sauté beef, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes, drain if necessary. Add remaining ingredients and stir to combine.
Select High Pressure. Set timer for 8 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Serve hot topped with sour cream, sliced green onions or grated cheddar cheese.
1 tablespoon canola oil
2 cups diced yellow onion (about 2 medium)
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8-ounce) cans Great Northern beans, rinsed and drained
4 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey
1/2 cup diced seeded plum tomato
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 lime wedges (optional)
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.
1 medium onion, chopped
2 garlic cloves, minced
1/2 Teaspoon salt
1/4 Teaspoon cayenne pepper
2 Tablespoons chili powder
1 1/2 Teaspoons ground cumin
1/8 Teaspoon ground cinnamon
2 Pounds lean ground beef
1 Large can mild chile beans
14.5 Ounce canned diced tomatoes
1 1/2 Cups Monterey Jack cheese, shredded
In a large pot, heat olive oil over medium-high heat for 1 minute.
Add onion; cook until golden, about 3 minutes, stirring occasionally. Add garlic and cook 30 seconds, stirring until fragrant.
Add salt, red pepper, chili powder, beans, cumin, cinnamon and ground beef. Cook until browned, about 6 minutes, stirring occasionally. Drain excess fat from pan.
Add tomatoes and 4 cups of water. Bring to a boil. Turn down heat and let simmer for 2 hours. Serve with shredded cheese and sour cream. Tostitos or Frito’s may be served on the side.