CHILI BUTTER
This spicy butter will instantly give your steak a delicious Southwestern slant. Also try it with your favorite grilled potatoes.
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.
Nutrition Facts : Calories 103 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
SPICY CHILE BUTTER
Provided by Melissa Clark
Categories quick, condiments, dips and spreads
Time 10m
Yield Enough for a 12- to 14-pound turkey
Number Of Ingredients 7
Steps:
- In a bowl, mash together all the ingredients until smooth. Chill for up to two weeks before using.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 24 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 15 grams, Sodium 42 milligrams, Sugar 0 grams, TransFat 1 gram
MEXICAN CHILI BUTTER
Use this butter on chicken breasts & broil them. Also use on Bread or Bolillos (Mexican buns) or put a dab on your veggies.Great on Hamburger buns or steaks. Many used and it will keep in the freezer for over a month.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
- Beat in the garlic& oregano.
- Graduallybeat in the chili to blend throughly.
- Mold into a small bowl, cover& refrigerate to firm.
Nutrition Facts : Calories 1305.1, Fat 140.2, SaturatedFat 87.6, Cholesterol 365.9, Sodium 999.8, Carbohydrate 16.2, Fiber 5.7, Sugar 0.2, Protein 5
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