Aztec Gold Chili Recipes

AZTEC CHILI HOT CHOCOLATE

Aztec Chili Hot Chocolate image

I think this is off about.com, I don't remember, but it's lovely, and perfect for keeping warm. If I don't have chocolate, I use cocoa or hot chocolate instead of real chocolate. The chili chocolate mixture is also said to induce... romance!

Provided by Luschka

Categories Beverages

Time 7m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 cups milk
1/2 vanilla beans or 1/2 teaspoon vanilla essence
red chili pepper
1 cinnamon stick
45 g bittersweet chocolate

Steps:

Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute.
Whisk in grated chocolate, and continue to simmer until melted.
Remove from heat and let 'steep' for another 2 minutes.
Strain out the spices and serve.

Nutrition Facts : Calories 156.2, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 11.3, Protein 8

AZTEC CHILE-CHOCOLATE CUPCAKES

Aztec Chile-Chocolate Cupcakes image

Cap off a Mexican meal with this distinctive chocolaty dessert. It's a sweet and spicy delight!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 24

Number Of Ingredients 20

Ingredients

2 cups Gold Medal™ all-purpose flour
3 teaspoons ancho chile pepper powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon ground red pepper (cayenne)
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 bag (11.5 oz) milk chocolate chips (2 cups)
1/2 cup butter or margarine, softened
3 oz unsweetened baking chocolate, melted, cooled
3 cups powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon instant espresso coffee powder or granules
About 3 tablespoons milk
2 teaspoons vanilla

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 35 g, TransFat 1 1/2 g

AZTEC GOLD CHILI

Aztec Gold Chili image

One of the great things about chili is all the interesting ingredients that different people put in it. This is a delicious chili that I found in a garage sale cookbook that was falling apart. I saved the recipes that looked good to me and this was one of them. Super good!

Provided by Recipe Junkie

Categories Native American

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon oil
2 garlic cloves, minced
2 large onions, coarsely chopped
3 -6 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 lbs ground turkey
2 (15 ounce) cans diced tomatoes (don't drain!)
2 (16 ounce) cans whole pinto beans
2 green peppers, coarsely chopped
1/2 ounce unsweetened chocolate, grated

Steps:

Combine first ten ingredients in microwave safe dish.
Microwave on high for 2 and 1/2 minutes.
Stir in 1-2 T water if mixture becomes too dry.
Microwave on high 2 and 1/2 to 3 minutes or till onions are tender crisp.
Let stand 3 minutes.
Stir in turkey.
Microwave on high 10-13 minutes or til turkey is partially done, stirring once.
Add tomatoes, beans, peppers and chocolate.
Mix well.
Microwave on medium for 40 minutes, stirring twice.
Serve with sour cream, grated cheese, diced onions and tortilla chips.

Nutrition Facts : Calories 553.8, Fat 18.1, SaturatedFat 4.8, Cholesterol 119.5, Sodium 881.1, Carbohydrate 58.9, Fiber 18.9, Sugar 9.2, Protein 42.8

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