7 Can Chili Pioneer Woman Recipes

SIMPLE, PERFECT CHILI

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

BEEF-AND-BEAN CHILI

Steps:

• In a large heavy pot, brown the ground beef with the garlic until it's totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
• Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
• Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.

7-CAN SOUP

Steps:

• Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
• Dice the cheese and stir it into the soup until melted. Serve immediately.

QUICK CHILI

Steps:

• Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

SPEEDY CHILI VERDE

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

CHILI LIME CAULIFLOWER WITH SMOKEY MAYO

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the chile-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes.
• For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated.
• Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions.