Good 'N Easy Recipes for Chili

Chili recipes in all sorts of flavors and colors, depending on the country you're coming. These recipes are for food, even in people who are in a diet chili itself is healthy. Very tasty and low in carbohydrates. Recipes for chili are about as east as to get them, and recipes listed below are no exception. enjoy!

Easy Chili Recipe

This is a quick, easy chili meal suitable for theMan-on-the-go.

Ingredients:

1 / 2 teaspoon ground cumin

2 garlic cloves, finely chopped

2 teaspoons chili powder

2 1 / 2 cups Salsa - Thick & Chunky

1 (4-ounce) can Diced Green Chiles

1 cup chopped onion

1 pounds lean ground beef

2 (16-ounce) cans kidney, pinto or

black beans, drained and rinsed

How to prepare:

1st Saute garlic and onion in a large skillet over high heat. Add ground beef and mix them together untilbrown.

2nd Add cumin, chili powder, chili, salsa and beans bring, then they cook. Once it boils reduce heat and let simmer for cover. Stir often for 20 to 25 minutes. Garnish with your favorite toppings and serve.

The vegetarian chili recipe is the recipe for chili made ​​specifically for non-meat eaters.

Vegetarian chili recipe

Ingredients:

1 1 / 2 teaspoon dried basil

1 cup chopped red bellPepper

1 tablespoon ground cumin

1 cup chopped green bell pepper

1 (11 ounce) can whole kernel corn, undrained

3 garlic cloves, finely chopped

1 (19 ounce) can kidney beans with liquid

3 / 4 cup chopped carrots

1 tablespoon chili powder

1 cup chopped onions

3 / 4 cup chopped celery

1 tablespoon vegetable oil

1 (28 ounce) can whole peeled tomatoes with liquid, chopped

How to prepare:

1st Saute garlic and onions in vegetable oilOil until tender over medium heat. Chili powder, celery, paprika, pepper and paprika and stir. Cook for about 6 minutes. Next, add corn, beans and tomatoes. Stir. Season with basil, oregano and cumin. Let it boil, reduce heat and temperature to medium heat. Cover and then simmer for about twenty minutes, stirring from time to time. Serve it.

Chili Con Carne recipe

Ingredients:

1 cup grated cheese for topping

2 cupsDark beer

1 / 2 teaspoon salt

1 tablespoon Essence of Emeril

1 teaspoon sugar

2 tablespoons chili powder

3 tablespoons tomato paste

4 teaspoons finely chopped garlic

1 (15 ounce) can whole canned tomatoes

1 cup chopped green bell pepper

1 / 4 teaspoon cayenne pepper

2 cups chopped yellow onions

2 teaspoons ground cumin

1 1 / 2 lbs ground beef

How to prepare:

In a clean pan, stir vigorously meat over high heat untilbrown. Toss in cayenne pepper, cumin, salt, Essence, chili powder, garlic, green peppers and onions are very soft, stirring them until the vegetables. Cook for about 4 minutes. Cut the tomatoes into a large bowl and press it firmly. Do not forget to add the hand-pressed tomato juice and tomatoes, beer and sugar. Stir well, let it boil. Reduce heat to medium-low. Simmer without a cover for 30 minutes, stirring from time to time. Serve after the tasting.

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Origin of the "Cajun Deep Fried Turkey

While preparing for this year's Thanksgiving celebration, where I have to be delicious Deep Fried Turkey, I was interested in treating the origin of the succulents.

What is deep fried Turkey?
"Make whole roast turkey is a kind of southern version of fondue. They have a lot of friends over to plug in a pot of hot oil with some sticks, and then drag your dinner. Justin Wilson, Cajun fame, recalls first sight of a turkey fry in Louisiana, in the1930 ."--- something else: Deep-Fried Turkey, Beverly Bundy, St. Louis Dispatch, November 24, 1997 (Food p. 4)

What is a deep fried Turkey, you ask? Injected with marinade and cooked in 350 degree F peanut or other vegetable oil is fried Turkey is anything but greasy. The frying process seals in the juices provide tasty meat and delicious golden-brown skin. Incredibly juicy on the inside and wonderfully crispy on the outside, the explosion of flavor and contrasting texturesIt is a favorite for barbecues, block parties, tailgating, holiday parties and informal weddings.

It appears for the first time I heard about frying Turkey 15 years ago, then suddenly everyone and their brother was here. So what sparked this sudden appearance?

Roots in the southern United States
Turkey frying has its origins in the southern United States, namely Louisiana. I have heard there are a few restaurants in South Louisiana that became popularInjection of whole animals with a Creole-style marinade then they are in hot peanut oil. It had something bigger even though the word out, regional restaurants just do not have to change the range to a deep-rooted traditions, such as baked Turkey.

I thought maybe it was the new availability of large deep fryers as the original Kamp Kooker marketed by Home Depot, or was it a favorite of celebrity chefs such as Emeril?

Why is it called Cajun, if it was not?
Istarted a little research on the Internet, and even though I only spent a few hours, it seems to be no exact year, restaurant, or the person is connected to this particular type of cooking Turkey. There is evidence that turkeys were roasted in the open for big events most popular cooked (family reunions, charity dinners, church dinners, etc.) in the early years of the twentieth century.

Often thought of as cajun tradition, I could find no direct binding to the Acadien Cajun culture. In fact, I foundFood historians agree that trace their roots to roast turkey Bayou (Louisiana, Texas) Creole cuisine. Recipes then migrated from Louisiana, Texas, to Missouri, Tennessee, Georgia (peanut oil) and Washington DC before moving to the north to the fork Seattle and Vancouver.

The power of Martha Stewart
So there seems to be the silver bullet. I found where Martha Stewart is the credit for the inclusion of the recipe to mainstream America, where in the early 90s:

"Fried Turkey was allthe rage for at least the last ten years in New Orleans, and long before it became a tradition in the bayou and throughout the South. Like many culinary vain delusion before, the national glory of fried turkey directly to Martha Stewart, who by the regional darkness gathered and put it in their magazine in 1996 are traced. "--- It is treacherous, but oh so delicious Fried Turkey fans take the risk, Annie Gowen, The Washington Post, November 22, 2001 (p. B1)

If this is the case, itseems Martha may have created an entire industry. A typical structure, including all Turkey Fryer Accessories can easily run $ 200 - $ 300 I would say the people and the peanut oil people owe a big thank you Martha.

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