Mike’s Hot Spicy Food Recipes

Chili

ingredients

• 1 pound lean ground beef
• 1/2 cup chopped green sweet pepper (1 small)
• 1/2 cup chopped onion (1 medium)
• 4 cloves garlic, minced
• 1 15-ounce can tomato sauce
• 1 15-ounce can red kidney beans, undrained
• 1 14.5-ounce can diced tomatoes, undrained
• 2 to 3 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon ground black pepper
• Shredded cheddar cheese (optional)
• Chopped onion (optional)
• Dairy sour cream (optional)
• Crushed red pepper (optional)

directions

In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

Chili for Two: Prepare as above, except divide all ingredients in half.

Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Chili With Double-Bean Toss

ingredients

• 1 pound boneless beef top round steak
• 1 tablespoon cooking oil
• 2 14-1/2-ounce cans diced tomatoes
• 1 14-1/2-ounce can beef broth
• 1 cup chopped onion
• 1 or 2 fresh jalapeno or serrano peppers, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 tablespoon brown sugar
• 1-1/2 teaspoons dried oregano, crushed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 15-ounce can pinto beans, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1/2 teaspoon finely shredded lime peel
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 tablespoon salad oil

directions

Trim fat from meat. Cut meat into 3/4-inch chunks. In a large skillet heat oil. Brown beef, half at a time, in hot oil. Drain fat.

In a 3-1/2- or 4-quart electric crockery cooker combine undrained tomatoes, broth, onion, jalapeno peppers, the 2 cloves garlic, chili powder, brown sugar, oregano, cumin, and black pepper. Stir in browned beef pieces.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Meanwhile, in a bowl combine pinto beans, black beans, lime peel, lime juice, salad oil, and garlic. Toss to mix. Serve chili in bowls with beans on the side or stir them into chili and top with a dollop of sour cream; garnish with fresh cilantro or parsley and tortilla chips.

Makes 6 servings.

Chili Blanc

ingredients

• 12 oz. uncooked ground turkey
• 1 medium onion, chopped
• 1 12-oz. can or bottle beer
• 1/2 cup water
• 2 to 4 medium fresh jalapeno chile peppers, seeded and finely chopped
• 2 tsp. instant chicken bouillon granules
• 1-1/2 tsp. chili powder
• 1 tsp. ground cumin
• 2 15- to 16-oz. cans Great Northern beans or two 15- or 19-oz. cans white kidney beans (cannellini beans), rinsed and drained
• 1 Tbsp. lime juice
• Dairy sour cream (optional)
• Snipped fresh cilantro or parsley (optional)
• Lime wedges (optional)
• Chili powder (optional)
• Bottled hot pepper sauce (optional)

directions

In a large saucepan cook turkey and onion over medium-high heat until turkey is no longer pink and onion is tender; drain.

Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice; heat through.

If desired, mash half of the beans to thicken chili; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. Pass pepper sauce, if desired. Makes 4 servings.

Texas-Style Chili

ingredients

• 20 small dried hot chili peppers or 2 tablespoons crushed red pepper
• 2 dried ancho peppers or 2 tablespoons chili powder
• 3/4 pound beef round steak, cut into 1/2-inch cubes
• 2 tablespoons cooking oil
• 3/4 pound boneless pork, cut into 1/2-inch cubes
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 14-1/2-ounce can beef broth
• 1 12-ounce can beer
• 3 cups hot cooked pinto beans and/or hot cooked rice
• Sliced jalapeno peppers (optional)

directions

Crush hot chili peppers, if using. Remove stems and seeds from ancho peppers, if using; cut into 1-inch pieces. Put hot peppers and ancho peppers into a blender container or food processor bowl. Cover and blend or process until ground. Let pepper dust settle before opening blender or food processor. (If using crushed red pepper and chili powder, stir them together.) Set aside.

In a large saucepan or Dutch oven cook half of the meat in hot oil until brown. Remove meat and set aside. Add remaining meat, onion, garlic, cumin, paprika, ground black pepper, and ground chili pepper mixture (or the crushed red pepper and chili powder mixture, if using). Cook until meat is brown. Return all meat to saucepan. Stir in beef broth and beer. Bring to boiling. Reduce heat and simmer, covered, for 45 minutes. Uncover and simmer about 30 minutes more or until meat is tender and sauce is desired consistency, stirring occasionally. Serve with hot cooked pinto beans or rice. Garnish with sliced jalapeno peppers, if desired. Makes 6 servings.

Make-Ahead Tip: Prepare chili; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen chili to saucepan. Cook over medium heat until heated through, stirring occasionally to break apart.

Texas Chili

• 3 dried ancho chili peppers, seeded
• 1 to 2 tablespoons crushed small hot dried chili peppers or 1 to 2 tablespoons crushed red pepper
• 2-1/2 pounds beef round steak, cut into 1/2-inch cubes
• 2 tablespoons cooking oil
• 1 medium onion, chopped (1/2 cup)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 6 medium tomatoes, peeled, seeded, and coarsely chopped (3 cups)
• 1 10-1/2-ounce can condensed beef broth
• 1-1/3 cups water
• 1/2 teaspoon dried oregano, crushed
• Cooked red kidney beans (optional)
• Sliced pickled peppers (optional)

directions

Cut chili peppers into small pieces. Place all the peppers in a blender container or food processor bowl. Cover and blend or process until ground. Set aside.

In a Dutch oven brown half of the meat in hot oil. With a slotted spoon remove meat from pan; set aside. Add remaining meat, onion, garlic, cumin, and the ground chili peppers. Cook until meat is brown.

Return all of the meat to the Dutch oven. Stir in tomatoes, broth, water, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/4 to 1-1/2 hours or until meat is tender, stirring occasionally. Serve with cooked kidney beans, if desired. Garnish each serving with pickled peppers, if desired. Makes 6 servings.

White Chili with Salsa Verde

ingredients

• 3/4 pound ground raw turkey
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 cups water
• 1 15-ounce can great northern or white kidney beans, rinsed and drained
• 1 4-ounce can diced green chilies
• 2 teaspoons instant chicken bouillon granules
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 cup water
• 2 tablespoons all-purpose flour
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 5 or 6 fresh tomatillos (6 to 8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
• 2 tablespoons finely chopped onion
• 2 serrano or jalapeno peppers, seeded and finely chopped
• 1 tablespoon snipped fresh cilantro or parsley
• 1 teaspoon finely shredded lime peel
• 1/2 teaspoon sugar

directions

For Salsa Verde, in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.

In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.

Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde. Makes 4 servings.

Slow-Cooker Black Bean-Mushroom Chili

ingredients

• 1 pound dried black beans (2 1/2 cups), rinsed
• 1 tablespoon extra-virgin olive oil
• 1/4 cup mustard seeds
• 2 tablespoons chili powder
• 1 1/2 teaspoons cumin seeds or ground cumin
• 1/2 teaspoon cardamom seeds or ground cardamom
• 2 medium onions, coarsely chopped
• 1 pound mushrooms, sliced
• 8 ounces tomatillos (see Ingredient Note), husked, rinsed and coarsely chopped
• 1/4 cup water
• 5 1/2 cups mushroom broth or vegetable broth
• 1 6-ounce can tomato paste
• 1-2 tablespoons minced canned chipotle peppers in adobo sauce (see Ingredient Note)
• 1 1/4 cups grated Monterey Jack or pepper Jack cheese
• 1/2 cup reduced-fat sour cream
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges

directions

Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.

Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.

Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.

Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.

Ingredient notes: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.

Chunky Chili

ingredients

• 12 ounces beef top round steak, trimmed of separable fat
• 2 corn tortillas
• Nonstick spray coating
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 15-ounce can kidney beans, drained and rinsed
• 1 14-1/2-ounce can low-sodium tomatoes, undrained
• 1 cup water
• 1 4-1/2-ounce can diced green chili peppers
• 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1 teaspoon chili powder
• 1 teaspoon instant beef bouillon granules
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 cup shredded reduced-fat cheddar cheese (1 ounce)

directions

Partially freeze meat about 30 minutes. Thinly slice across the grain into bite-size strips.

Cut or tear tortillas into bite-size strips. Spread on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until crisp and dry. Set aside.

Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add meat, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in the kidney beans, undrained tomatoes, water, chili peppers, basil, chili powder, bouillon granules, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat is tender.

Ladle into individual serving bowls. Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese. Makes 4 servings.

White Chili

ingredients

• 2 Tbsp. cooking oil
• 3 lb. pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
• 2 medium onions, peeled and chopped
• 4 cloves garlic, minced
• 3 19-ounce cans cannellini beans, rinsed and drained
• 2 14-ounce cans reduced-sodium chicken broth
• 1/3 cup lime juice
• 1 tsp. ground chipotle chili pepper
• 1/2 to 1 tsp. ground white pepper
• 1/4 tsp. ground nutmeg
• 2 mangoes

directions

In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.

Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.

Tasty Turkey Chili

ingredients

• 1-1/4 lb. uncooked ground turkey
• 2 large onions, chopped (2 cups)
• 1/4 cup water
• 2 cloves garlic, minced
• 1 15-oz. can tomato sauce
• 1 14 1/2-oz. can no-salt-added tomatoes, cut up
• 1 cup water
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. sugar
• 1 15-oz. can pinto beans, rinsed and drained
• 1 cup frozen whole kernel corn
• 1/2 cup shredded reduced-fat cheddar cheese (2 oz.)

directions

In a large saucepan, cook ground turkey until done; drain. Stir in onions, the 1/4 cup water, and the garlic. Cook about 5 minutes more or until tender, stirring occasionally. Stir in the tomato sauce, undrained tomatoes, the 1 cup water, the chili powder, cumin, and sugar. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.

Stir in the beans and corn. Return to boiling; reduce heat. Cover and simmer for 10 minutes more, stirring occasionally. To serve, ladle into bowls and sprinkle with cheese. Makes 6 main-dish servings.

Low-fat Vegetarian Chili with Rice

• 1 15-1/2-ounce can red kidney beans, rinsed and drained
• 1 15-ounce can great northern beans, rinsed and drained
• 1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up
• 1 8-ounce can tomato sauce
• 1 cup water
• 3/4 cup chopped green sweet pepper
• 1/2 cup chopped onion
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Dash ground red pepper
• 2 cloves garlic, minced
• 2 cups hot cooked rice

directions

In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.

Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.

Zesty Black-Bean Chili

ingredients

• 1 16-oz. jar thick and chunky salsa
• 1 15- to 16-oz. can black beans, rinsed and drained
• 1-1/2 cups vegetable juice or hot-style vegetable juice
• 8 oz. fully cooked turkey kielbasa (Polish sausage), halved lengthwise and sliced (1 3/4 cups)
• 1/4 cup water
• 2 tsp. chili powder
• 1 tsp. bottled minced garlic or 1/4 teaspoon garlic powder
• Dairy sour cream or plain low-fat yogurt (optional)
• Sliced green onion and/or chopped red onion (optional)
• Chopped avocado (optional)
• Cumin-Cheddar Corn Bread (recipe follows)

directions

In a large saucepan, stir together salsa, beans, vegetable juice, turkey kielbasa, water, chili powder and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Ladle chili into bowls. Top with sour cream, onion and avocado, if you like. Serve with Cumin-Cheddar Corn Bread. Makes 4 (1 1/4 cup) main-dish servings.

Cumin-Cheddar Corn Bread: Preheat oven to 400 degrees F. Prepare one 8-1/2-oz. package corn muffin mix according to package directions, except stir 1/2 cup shredded sharp cheddar cheese and 3/4 teaspoon ground cumin into batter. Spread in greased 8x8x2-inch backing pan or 8x11-1/2-inch round baking pan. Bake about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.

Tantalizing Chicken Chili

Mix this unique chili recipe up in the morning before leaving for work and when you arrive home it is ready to set on the stove to simmer while you catch up on other things. Using coffee and cocoa powder for a distinctive flavor, this great dish may be teamed up with quick and easy cornbread, muffins, or crackers and cheese.

ingredients

• 2 teaspoons olive oil or cooking oil
• 1 large onion, chopped (1 cup)
• 1 medium green sweet pepper, chopped
• 1 medium red sweet pepper, chopped
• 3 cloves garlic, minced
• 1 pound uncooked ground chicken or 1 pound skinless, boneless chicken breast halves, chopped
• 1 28-ounce can crushed tomatoes in puree
• 1 15-ounce can black beans, rinsed and drained
• 1 cup water
• 1/4 cup cider vinegar
• 2 to 3 tablespoons brewed strong coffee
• 2 to 3 teaspoons chili powder
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper
• Shredded cheddar cheese (optional)
• Finely chopped onion (optional)

Heat oil in a Dutch oven over medium-high heat. Add the 1 cup chopped onion, the sweet peppers, and garlic; cook for 3 minutes. Add chicken. Cook and stir for 3 minutes or until chicken is browned. Drain off fat.

Add undrained tomatoes, beans, the water, vinegar, coffee, chili powder, cocoa powder, cumin, and cayenne pepper.

Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

Serve with cheddar cheese and finely chopped onion, if desired. Makes 6 servings.

Firehouse Chili

ingredients

• 2 lb. lean ground beef
• 1 large onion, chopped
• 3 stalks celery, chopped
• 1-1/2 tsp. bottled minced garlic
• 1 30-oz. can chili beans
• 1 29-oz. can tomato sauce
• 1 28-oz. can stewed tomatoes, cut up
• 2 Tbsp. chili powder
• 1 Tbsp. bottled hot pepper sauce
• Hot cooked macaroni
• Dairy sour cream and shredded cheddar cheese (optional)
• Sliced green onions (optional)
• Bottled hot pepper sauce (optional)

directions

In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.