GUACAMOLE
You can make this avocado salad smooth or chunky depending on your tastes.
Provided by Bob Cody
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 18 g, Fat 22.2 g, Fiber 11.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 595.7 mg, Sugar 3 g
CHILI'S FIRE-GRILLED CORN GUACAMOLE
I worked at Chili's for 2 1/2 years and just this year they came out with the most delicious guacamole I'd ever tried. This is the authentic recipe for it.
Provided by misaistheboofy
Categories Avocado
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Husk and wash corn, then deep fry for 1 minute.
- Wash jalapeno(s) and deep fry for 1 minute.
- Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.
- Remove corn kernels from cob and measure out 1 cup of kernels.
- Finely chop jalapeno(s) after removing stem.
- In a large bowl, mash the avocados.
- Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt.
- Serve with tortilla chips and salsa.
- Enjoy!
CHILI'S FIRE-ROASTED CORN GUACAMOLE RECIPE
Make our Chili's Fire-Roasted Corn Guacamole Recipe at home for your next party or anytime you want to enjoy fresh Mexican Flavor.
Provided by Mark
Categories Appetizer Dip Outdoor Cooking Party Recipe
Time 40m
Number Of Ingredients 11
Steps:
- In a deep fryer or on the stovetop in a large pot or Dutch oven, heat oil to 350°F.
- Preheat grill to hot fire.
- Husk and wash corn.
- When oil is hot deep fry corn for 1 minute. Remove and set aside.
- Place jalapeños in hot oil and deep fry for 1 minute. Remove.
- Place corn and jalapenos on grill. Cook, turning, until lightly blackened evenly on all sides. Alternately, blacken under the broiler, turning frequently. Remove from grill (or oven) and allow to cool enough to touch.
- Remove corn kernels from cob. Measure out 1 cup of kernels. Set aside.
- Remove stem from jalapeño. Finely chop. Set aside.
- When Ready to Enjoy Guacamole
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin. (Some people like to score the avocado with a knife before scooping.) Make sure to gently scrap the skin to get the dark, creamy "good stuff."
- Place 2/3 to 3/4 of the softest avocados in a mixing bowl. Using a fork, roughly mash them.
- Place the remaining firmest avocados on a cutting board or plate and chop into 1/4 to 1/2-inch pieces. Add these to the mashed avocado in the bowl and mix well.
- Add pico de gallo, roasted corn kernels, roasted jalapeños, lime juice, cilantro and salt.
- Sprinkle with cotija cheese.
- Serve immediately with tortilla chips and salsa.
CHILI'S GUACAMOLE
Make and share this Chili's Guacamole recipe from Food.com.
Provided by tia.oliva
Categories Vegetable
Time 15m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.
CHILI CON CARNE WITH LUMPY GUACAMOLE
A heaping batch of this hearty Texas dish has Texas-size flavor. Our recipe uses two varieties of whole dried peppers with plenty of personality.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 14
Steps:
- Drain and rinse the soaked beans, and place in a large saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer gently until beans are tender, about 1 1/2 hours. (You can prepare beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)
- Heat 2 tablespoons oil in a 12-inch cast-iron skillet over medium heat; add tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes. Cover pan, reduce heat to medium-low, and continue to cook, turning, until tomatoes have softened, 7 to 8 minutes more. Transfer to a large bowl. When cool enough to handle, peel and core tomatoes. Place tomato flesh in a clean bowl, and reserve.
- While tomatoes cool, place two-thirds of onion quarters in same skillet with 2 tablespoons oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes. Transfer to a bowl to cool. Repeat with garlic cloves, remaining onion, and another tablespoon oil. When cool enough to handle, peel garlic and onion, cutting off and discarding roots and peels and adding flesh to bowl with tomato. Transfer vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.
- Tear the chiles in half, and discard stems and seeds. In the same skillet over medium heat, toast chiles in remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender. Bring broth and water to a boil, pour over chiles, and let stand until chiles are pliable, about 5 minutes. Puree chiles and broth, and stir into tomato mixture.
- In a 7-quart Dutch oven over medium heat, cook one-third of meat, breaking it up with a spoon and stirring occasionally until nicely browned, about 8 minutes. While meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir tomato mixture into meat in Dutch oven. Brown remaining beef in same skillet; add to Dutch oven. Drain cooked beans; add them to pot with salt.
- Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until heat is tender and sauce is thick, about 1 1/2 hours. Stir in chocolate, and season with the pepper. Serve with guacamole.
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