Sentences with phrase «about my chili cheese»

Not exact matches

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

- To finish the chili, fold in the chopped cilantro, about half of the chopped green onions, and about half of the cheddar cheese; serve the chili in bowls topped with a sprinkle of the remaining cheddar cheese, and sour cream, if desired.

Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.

Let's just move on to the good stuff and talk about this Vegan One - Pot Chili Mac and Cheese.

I get about 2 - 3 kilograms of them, I use about the half to make a really really hot chili paste that you can use to pep up sauces or just eat on bread with some cheese on top.

At 160 calories for a 1 ounce serving (about 31 chips), here's the ingredient list from a popular Chili Cheese Corn Chips brand:

The standard chili has a bit of a Mexican flair with beans, ground beef, tomatoes, and then the garnishes like cheese, sour cream, you know what I'm talking about.

Serves 6 (serving size: about 1 1/4 cups chili, 2 1/2 tablespoons cheese, 4 teaspoons onion, and 2 1/2 teaspoons sour cream)

Heat up the chili and cheese sauces in the microwave according to the package instructions — about 1 minute each.

This chili can be eaten as a thick soup or placed in a casserole and topped with cheese and rebaked in the oven at 350 ° for about 45 minutes or until hot and bubbly.

Ingredients: 12 mini sweet peppers 1/2 cup sliced scallions 1/2 cup soft goat cheese 1/2 cup cooked chopped bacon (about 5 slices) 1 clove garlic, minced 1 egg 7 grinds black pepper pinch of red chili flakes

Garnish each bowl of chili with both shredded cheddar and mozzarella cheese (about 1/4 cup of each) and a bit (1/4 cup) of cilantro (if desired)

1 pound ground pastured pork (other ground meats work too) 12 pastured eggs, beaten Salt and pepper to taste about 1 cup cheese, shredded or crumbled 1 cup cottage cheese 1 cup chopped veggies of choice (onion, garlic, peppers, carrots, green onions, are all good) Herbs and spices of choice (sage, thyme, rosemary, garlic powder, onion, powder, chili powder, etc..)

Female wait staff (dressed formally in old - fashioned, starched white caps and aprons) bustled about carrying big trays of tamales, Mexican eggs, steaks and cheese - stuffed chilis.