Bean-Less Chili Recipes - Quick & Easy!

These bean less chili recipes are quick, easy & delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some quick easy bean less chili recipes:

Chicken Chili

Green Chili Con Carne

1 c Dry white wine

1 tb Garlic, minced

1/4 ts Ground cloves

2 1/2 lb Boneless pork loin

2 1/2 c cored, seeded green peppers cut into 1-in. cubes

2 tb Cumin

2 tb Fresh chopped coriander

3 c Drained, canned Mexican green tomatoes, or use peeled, seeded and chopped ripe tomatoes

3 tb Safflower oil

6 oz Can chopped green chilies

1. Cut the meat into 1 1/2-in. cubes

2. Heat the oil in a pressure cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring, until nicely browned.

3. Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them. Transfer them to the platter. Brown the remaining meat cubes and transfer them to the platter.

4. Add the green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 sec., stirring.

5. Return the meat cubes to the cooker. Add the remaining ingredients and mix well. Cover with the lid and add the pressure regulator. Cook 20 min.

6. Remove the lid according to the manufacturer's instructions. Cook down, uncovered, about 10 min. or until the sauce is reduced slightly. Serve with cumin rice.

Another bean less chili recipe:

Hunan Style Salmon Chili

1 Inch ginger root minced

1 c Clam juice

1 lb Salmon filet, boned, skinned Cubed

1 tb Chinese oyster sauce

1/2 Lemon, for juice

1/2 c Pumpkin seeds, toasted

1/4 c Peanut oil

1/4 ts Sugar

2 Scallions, chopped

2 cl Garlic, minced

2 tb Chili powder

2 tb Soy sauce

2 ts Oriental chili paste

2 ts Tomato paste

3 tb Cornstarch

4 c hot cooked rice

In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice,2 tsp. of the cornstarch, the sugar, and lemon juice. Set aside. Toss the salmon in the remaining cornstarch mixed with the chili powder. Heat a large wok until smoking. Add the peanut oil and gently stir fry the salmon, in 2 batches, until its surface is lightly browned and crisp, about 2 minutes.

Remove the salmon with a slotted spoon to a strainer or colander to dray. Pour off all but a thin film of the oil. Add the scallions, garlic and ginger root and stir fry 10 seconds. Return the salmon, add the reserved liquid and simmer until lightly thickened. Toss in the pumpkin seeds. Serve over rice. Makes 4 servings.

That's it for today! If you want more bean less chili recipes just check below:

Bean-Less Chili Recipes - Quick & Easy!

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