Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2
teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil.
Not exact matches
I was going for a Mexican flavor this night, so I put
in 1
teaspoon each of
chili powder and cumin.
** Cayenne -
chili syrup: Combine 1 cup sugar, one cup water, 1
teaspoon chili powder, 1
teaspoon cayenne
in a saucepan and bring to a simmer.
Add
in 4 cloves of minced garlic and 2
teaspoons each of garam masala and
chili powder.
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
In a large bowl, toss butternut squash with oil, 1/4
teaspoon each nutmeg,
chili powder, salt, and pepper.
Stir
in the spinach,
chili powder, heavy cream starting with 1/3 cup and adding more if needed to make it creamy, 1/2
teaspoon salt and 1/4
teaspoon black pepper.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper
in adobo sauce (1/4 c.) 1 - 2 tablespoons
chili powder 1 1/2
teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes
in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1
teaspoons galangal
powder (also called laos
in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red
chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying
Stir
in chili powder, 1
teaspoon garlic
powder, 1/2
teaspoon salt and cumin.
1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red bell pepper, chopped 2 tablespoons
chili powder 2
teaspoons cumin, ground 3 cups butternut squash, peeled,
in 1 - inch dice 2 cups water 1 cup diced canned tomatoes with
chilis, drained 2 cups black beans, cooked 1 cup red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1
teaspoon salt 1
teaspoon ground black pepper
You take a can of black beans and put it
in the blender with about a tablespoon of canned tomatoes or salsa (if you have them; both optional), about 1/2
teaspoon of
chili powder, and a sprinkling of cumin.
Simply combine 1/4 cup each extra virgin olive oil and fresh lime juice with 1/3 cup packed fresh cilantro, 1 Tablespoon honey, 1/2
teaspoon chili powder, salt, and pepper
in a small food processor or blender then process until smooth.
4 bone -
in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic
powder 1/4
teaspoon thyme 1/8
teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
1/4 pound (2/3 cup) dried black beans, soaked
in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked
in lightly salted water overnight 2 tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground
chili powder 1
teaspoon ground cumin 1/2
teaspoon smoked paprika 1/4 to 1/2
teaspoon cayenne pepper (optional) 1 1/4
teaspoon kosher salt 1 1/2
teaspoon unsweetened cocoa
powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
4 bone -
in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic
powder 1/4
teaspoon thyme 1/8
teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable
2 Tablespoons organic dark roast
chili powder 1 Tablespoon organic apple cider vinegar 1 Tablespoon water 1 Tablespoon organic agave nectar 2
teaspoons organic red pepper flakes 2
teaspoons organic minced garlic or 1
teaspoon garlic
powder 1/2
teaspoon organic chipotle
powder 1/2
teaspoon salt Mix together all the ingredients and store
in a jar, refrigerated.
I've made the sausage soup and the chicken chowder and omitted the spicy ingredients both times, since they were
teaspoons, however the
chili powder in here is tablespoons.
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others
in) 1 small carrot, diced 4 oz white mushrooms, cut
in half and then sliced 4
teaspoons chili powder 1
teaspoon cumin 1
teaspoon oregano 1
teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2
teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice
In a large saucepan, sauté the onion and red pepper in the margarine until almost tende
In a large saucepan, sauté the onion and red pepper
in the margarine until almost tende
in the margarine until almost tender.
1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup
chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1
teaspoon chile
powder 1/2
teaspoon granulated garlic 1/2
teaspoon coarse kosher salt 1/2
teaspoon ground black pepper
In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes
In a 2 1/2 quart saucepan over medium heat, cook the onion
in the butter until the onion is softened (about five minutes
in the butter until the onion is softened (about five minutes).
Combine
chili powder, cumin, 1/4
teaspoon of the salt, and black pepper
in a medium bowl.
BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette For the Vinaigrette (2 Tablespoons balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon Dijon - style mustard, 2 Tablespoons mayonnaise, 1
teaspoon chili powder, 1
teaspoon black pepper, 3/8 cup salad oil):
In a blender, combine all ingredients except oil.
Remove from the heat and stir
in the shredded coconut, lime juice and zest and
chili powder (reserve a
teaspoon or so of the coconut and lime zest for garnish).
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle
in adobo) 2
teaspoons coarse kosher salt 2 tablespoons
chili powder 1
teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
Once sweet potatoes are roasted and rice is done cooking and slightly cooled, place the roasted sweet potatoes and garlic
in a food processor along with 1 tablespoon of olive oil and the 1/2
teaspoon each of salt, pepper, onion
powder,
chili powder and cumin.
Test the mixture by frying up a
teaspoon full
in a frying pan with a little paprika and
chili powder sprinkled on top.
Combine
chili powder, oregano, pepper, and 1/8
teaspoon kosher salt
in a bowl.
In a medium bowl, combine the
chili powder, cayenne, oil, and 1/2
teaspoon salt.
1 cup of butternut squash roasted 1 can of organic black beans rinsed and drained 1 cup of farro cooked 1/2 lime juiced 1 clove of garlic crushed 1 shallot finely chopped 2
teaspoons of
chili powder 1 tablespoon of braggs amino acid whole grain burger bun sliced avocado
In a large bowl combine squash and black beans.
(Alternatively, omit the chipotle or replace with 1
teaspoon chili powder and whisk all ingredients together
in a medium bowl.)
Combine tomatoes, scallions, cilantro, 1/2
teaspoon chili powder and salt
in a medium bowl.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF
CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (
in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon
chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
chili powder 1
teaspoon cumin seeds 1/2
teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients: * 1 pound beef stew meat * 2 medium potatoes, peeled and cubed * 1 can (14-1/2 ounces) beef broth (I used low - sodium) * 1 can (11-1/2 ounces) V8 juice (I used low - sodium) * 2 celery ribs, chopped * 2 medium carrots, chopped * 1 medium sweet onion, chopped * 3 bay leaves * 1/2
teaspoon salt * 1/2
teaspoon dried thyme * 1/2
teaspoon chili powder * 1/4
teaspoon pepper * 2 tablespoons cornstarch * 1 tablespoon cold water * 1/2 cup frozen corn * 1/2 cup frozen peas Directions: *
In a 3 - qt.
In a large bow, l mix together the flour, one
teaspoon of
chili powder and salt.
1 large white onion 1 cup raw cashews, soaked
in water for a couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1
teaspoon onion
powder 1
teaspoon smoked paprika 1/2
teaspoon black pepper 1/2
teaspoon white pepper 1/2
teaspoon salt (omit if sodium is an issue) 1/2
teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai
chilis, sriracha sauce
2 cans (28 Ounce) Peaches
In Syrup, Drained, Juice Reserved 1 whole Medium Red Onion, Diced Very Fine 1 whole Red Bell Pepper, Seeded And Diced Very Fine 1 whole Jalapeno, Seeded And Minced (include Some Seeds For Spice) 1/2 bunch Cilantro, Chopped 1/4
teaspoon Chili Powder (more To Taste) Dash Of Salt Juice Of 1 Lime
Marinade: 2 green bell peppers, seeded and cut into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki sauce 1/3 cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild
chili powder 1
teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut
in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated Cabot Muenster
Combine 1.5 tablespoons brown sugar, paprika,
chili powder, cumin, 1
teaspoons salt, and 1/2 tablespoon pepper
in bowl.
3 tablespoons ground flax seeds 1/2 cup warm water, mixed
in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2
teaspoons chili powder 1 1⁄2
teaspoons ground cumin 1
teaspoon dried oregano 1⁄4
teaspoon chipotle
powder 3⁄4
teaspoon sea salt 1⁄4
teaspoon ground black pepper
Mix
in paprika, thyme,
chili powder, and 1/4
teaspoon cayenne.
In a medium bowl, whisk together hot sauce, soy sauce, 1/4 cup vegetable oil, chopped garlic,
chili powder and 2
teaspoons black pepper.
1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes with chiles, including juices 1 tablespoon chipotle chile
in adobo sauce, minced 2
teaspoons chili powder 1/2
teaspoon dried oregano salt and / or pepper, to taste
-- 1,5 kg butternut squash, cut
in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4
teaspoon chili powder — 1/4
teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper
In a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile pepper in adobo, 1/2 teaspoon chili powder, cumin and a good pinch of salt + peppe
In a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile pepper
in adobo, 1/2 teaspoon chili powder, cumin and a good pinch of salt + peppe
in adobo, 1/2
teaspoon chili powder, cumin and a good pinch of salt + pepper.
In a small bowl whisk together 2 tablespoons olive oil, 1/2
teaspoon chili powder, cinnamon, honey and a pinch of salt and pepper.
Toss chicken with 1/4
teaspoon salt, chipotle (or
chili)
powder and pepper
in a medium bowl.
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red
chili, cut
in tiny pieces and seeds removed 2 tablespoons fish sauce 1
teaspoon tumeric
powder 1 tablespoon tamarind chutney 1
teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Add
in a tablespoon of
chili powder, 1
teaspoon of cumin, a half
teaspoon each of sage, onion
powder, garlic
powder, salt and black pepper, and 1/4
teaspoon of Ancho chile
powder.
Add 1 tablespoon of flour, and 1
teaspoon of garlic
powder, onion
powder, paprika, and
chili powder to the potatoes
in the pot.