Add tomato sauce,
ground chili pepper, salt, and pepper to taste.
My recipe is quite similar but I omit the garlic and do a quick shake of
ground chili pepper flakes to add some spice.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon
ground chili pepper of choice
The company sources some unusual spices, too, such as Sichuan peppercorns, Grains of Paradise or Piment d'Espelette,
a ground chili pepper from the Espelette region of France.
Keep
the ground chili pepper in a jar in the pantry for up to a year.
Cayenne comes from dried and
ground chili peppers, all containing capsaicin!
Not exact matches
Batter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp fresh
ground black
pepper 1/2 tsp turmeric, dry
ground 1 tsp
chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small
chili pepper — seeded 1/2 teaspoon
ground coriander freshly
ground black
pepper and salt to taste
2 teaspoons
ground cumin 1 teaspoon
ground ancho
pepper (or any mild
ground red
chili) 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt 1 tablespoon fresh lemon juice
1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t
chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
chili powder 1 t Gephardt
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds
ground meat (lean) 1/2 cup onion chopped Salt,
pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
I find one pound of
ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green
pepper; I typically use three cans of diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp
chili powder i use
ground ancho
chilis.
Filed Under: dinner, gluten free, paleo, recipe Tagged With: beef, butternut squash,
chili, dairy free, fall,
ground beef,
peppers, Southwestern, tomato, winter
Spicy Mexican Burgers 1 pound
ground beef 1 teaspoon cumin 1 tablespoon
chili powder 1/4 cup chopped cilantro 4 slices Pepperjack cheese sliced red onion jalapeno
peppers sliced avocado 4 hamburger rolls
In a large skillet over medium heat, cook the
ground beef, garlic,
chili powder, cumin and salt and
pepper until beef is no longer pink.
When dried and
ground, produce extremely usable flakes or
chili powder with unique flavor and tender heat suitable for dishes where you may not need the sharper flavor of «red
peppers» or the characteristic «chinense
pepper flavor».
I think my favorite of all is a thick and jammy
chili with
ground beef and beans,
peppers and spices and lots of tomato.
Add the
chili powder, nutmeg, red
pepper flakes, kosher salt, and several
grinds of black
pepper.
Stir in the
ground beef and all of the spices (from the
chili powder to the
pepper), stirring occasionally, until well browned, 6 — 8 minutes.
In a medium bowl, combine
chili powder, garlic powder, onion powder, crushed red
pepper flakes, cayenne
pepper, oregano, paprika,
ground cumin, sea salt, and black
pepper.
ingredients: 3 1/2 pounds
ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup
chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons
ground cumin 1/2 teaspoon
ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
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
extra virgin olive oil Pinches of crushed red
chili pepper flakes, kosher salt and freshly
ground black
pepper 2 tbs.
White Sauce Ingredients 1/2 cup plain yogurt 1/4 cup mayo 1 lime, juiced 1/2 cup fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon
ground cumin 1/2 teaspoon
chili powder freshly
ground black
pepper
Add variety to your vegetable strudel by adding
ground spices such as caraway, paprika, cayenne
pepper or
chili flakes.
chili powder salt and freshly
ground black
pepper, to taste
In a small dish, combine the reserved broth with the smoked paprika, garlic powder,
chili powder,
ground cumin, chipotle
chili powder, fine sea salt, freshly
ground black
pepper and onion powder.
This chile is the
ground powder of the chile
peppers and should not be mistaken with
chili powder, which is a combination of chile and other spices that is often used to make Tex - Mex and Mexican dishes.
1 tablespoon olive oil 1 pound 93 % lean
ground beef 2 medium onions, diced 8 cloves garlic, minced 1/3 cup
chili powder 1 tablespoon
ground cumin 2 bell
peppers, diced 8 ounces cremini mushrooms, chopped 16 ounces tomato sauce 2 (15 - ounce) cans diced tomatoes 2 (15 - ounce) cans kidney beans, drained and rinsed 1 jalapeno, seeds removed and minced (optional)
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red
chili 3 medium carrots 1 red bell
pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt &
Pepper, to taste 2 teaspoons
chili powder 1/2 teaspoon each
ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cardamom 1/4 teaspoon
ground nutmeg Dash of chipotle
chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4 tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinkling
David Rocco's easy béchamel and five - minute tomato sauce — which he loads with
ground meat,
chili peppers and celery to form a hearty Bolognese — serve as the base of this cheesy Italian casserole.
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of
chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh
ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
3 chicken breasts olive oil spray 2 teaspoons chipotle
chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon
ground black
pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell
peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1/2 c reduced - fat sour cream 1/2 tsp
ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black
pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp
chili powder
It's a slow cooker
ground beef recipe that's seasoned with cumin,
chili powder, salt, and
pepper.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon
chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt &
ground black
pepper, to taste
• Olive oil 1 pound lean
ground beef • Salt • Black
pepper 1 teaspoon dry oregano 3/4 teaspoon
ground cumin 1/2 teaspoon
chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell
peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Cheesy Sweet Potato «Skillet
Chili» with Lean
Ground Beef, Red Bell
Peppers, Tomatoes and Red Beans, with Sharp Cheddar and Green Onions Print this recipe
1 Steak Salt and
pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly
ground pepper 1/2 tsp
chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp
chili powder 1/2 tbsp fresh
ground cinnamon (up the cinnamon if using already grated or
ground)
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the
ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black
pepper, the oregano, cumin,
chili powder and paprika, and stir to combine.
Grilled wings by my friend and colleague Kerri Conan: «The rub: Equal parts sumac and pimentón, less
ground garlic and
chili powder, salt and
pepper; indirect fire.»
Taco seasoning is a mix of 8 common spices:
chili powder,
ground cumin, garlic powder, onion powder, oregano, paprika, salt and
pepper.
To make this recipe Whole30 Approved, simply replace the
Ground Fresh
Chili Paste with Crushed Red
Chili Peppers to taste!
New Mexico
Chili, aka Chile Molido, is from
ground red Hatch Chile
Peppers.
I especially love this baked plantain dish with sweet bell
peppers, coconut oil, onion,
chili pepper flakes, toasted coconut flakes, and freshly
ground black
pepper.
beans, broth, cayenne
pepper, cheese, chicken, cloves, cumin, garlic, oregano, potato, olive oil, onion, dried, oil, garlic cloves, green chilies,
pepper,
ground cumin, chicken broth, chicken breasts, jalapeno, cayenne, olive, bones, boneless,
chili, chilies, great northern beans
Filed Under: Appetizer, Beef Tagged With:
chili powder, chocolate, cilantro, cumin, diced green chilies, diced tomatoes, garlic, Greek yogurt, green onion,
ground beef, kidney beans, olive oil, onion, oregano, paprika, red bell
pepper, shredded cheese, tomato, tomato paste, tortilla chips
Portlock smoked pink salmon (the large fish on the board in the center) Ruby Bay smoked salmon in sriracha, lemon
pepper and pastrami Ruby Bay hot smoked keta salmon Blue Hill Bay herb smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves in
chili oregano, basil garlic,
chili garlic and lemon rosemary Lucini Itali lemon flavored olive oil Brooklyn Brine Pickles in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone
ground brown mustard Altius black sea salt Baked in Brooklyn honey mustard breadsticks Absolutely gluten free crackers
ground white meat turkey breast
Chili powder Worcestershire sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno
peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to taste like)
Ingredient Substitution: If you don't have all the dried
peppers on hand, just substitute 3 tablespoons of regular
chili powder for the
ground pasilla, chipotle, and New Mexico
chili peppers.