1269 roasted tomato chili Recipes

chopped shallot, dried thyme, crumbled, unsalted butter, yellow bell peppers , roasted (procedure follows) and chopped coarse (about 6 cups), low-salt chicken broth plus additional to thin the soup, heavy cream, fresh lemon juice to taste, tomatoes , quartered lengthwise, unpeeled large garlic cloves, chopped shallot, dried oregano, crumbled, unsalted butter, low-salt chicken broth plus additional to thin the soup, heavy cream, fresh lemon juice to taste, fresh serrano chilies or jalapenos, seeded and chopped fine (wear rubber gloves), garlic clove, minced and mashed to a paste with 1/2 tsp salt, creme fraiche or sour cream

chuck roast, boneless, chili powder , ancho is nice, salt, freshly ground pepper, olive oil, beef broth, poblano peppers, seeded and chopped, onion, chopped, crushed tomatoes , 28 oz can, chipotle chile canned in adobo, finely chopped, grain rice

red peppers, extra virgin olive oil, roasted red chili paste, garlic clove, diced tomatoes, red wine vinegar, chicken stock, salt

tomatoes, cored and cut in half lengthwise, olive oil, salt, ground black pepper, green chili pepper, jalapeno, red onion, sliced into thick slices, chopped fresh cilantro, fresh lime juice, salt, head garlic

lean ground beef, onion, garlic cloves, chopped fine, olive oil, green chilies, tomato sauce, rotel, diced fire-roasted tomatoes, beef broth, chili powder, salt, cumin, oregano, pepper, cayenne

poblano peppers, sirloin shell steak, extra virgin olive oil, red onion, chopped, garlic cloves, chopped, smoked paprika, ground cumin, ground coriander, chili powder, dark mexican beer , such as negra modelo, diced fire-roasted tomatoes, lime , juice and zest of

a large roaster with a rack, foil, blender, ripe plum/roma tomatoes, heads garlic, fresh yucca / cassava root (remove any soft spots), fresh jicama (remove any soft spots), chinese chili/garlic paste, broth, room temp (beef is my favorite, but vegetable stock works too), pequin or arbol chili powder with kosher salt, tony chachere s creole seasoning

olive oil, olive oil, green pepper, chopped, garlic cloves, chopped, red onion, chopped, salt and pepper, chili powder, black beans, rinsed, kidney beans, rinsed, fire-roasted tomatoes, beer, jalapeno juice, fresh jalapenos, halved and seeded, cilantro leaf, limes , juice of

fresh poblano chilies (often mislabeled pasillas), onions, fat-skimmed chicken broth, half-and-half (light cream ), shredded skinned cooked chicken (see notes ), firm-ripe avocado (about 8 oz.), pitted, peeled, and chopped, firm-ripe tomato (about 6 oz.), rinsed, cored, and chopped, minced fresh cilantro, salt

olive oil, divided, onions, chopped, garlic cloves, pressed, chili powder, ground coriander, fire-roasted tomatoes, black beans, undrained, chicken broth (vegetable or beef is fine also), water, chipotle chiles from canned chipotle chiles in adobo, minced, dried oregano (preferably mexican ), coarse kosher salt (to taste), butternut squash , medium, sour cream, shredded monterey jack pepper cheese, diced red onion, chopped fresh cilantro

firm-ripe tomatoes (6 oz. each), yellow wax chilies (1/2 to 3/4 oz. total ), salt

tomatoes (about 6 medium), jalapeno pepper, fresh cilantro leaves, green onions , cut into 2-inch pieces, garlic cloves, peeled, chipotle pepper in adobo sauce, chopped green chilies, lime juice, olive oil, salt, tortilla chips

ripe tomato, serrano chilies, chopped cilantro, garlic (in their skins ), sea salt

tomatoes (cut into thin wedges), onion (cut into thin wedges), orange rind , sliced into slivers 1.5 cm wide, olive oil, garlic, chopped (i use 6), green chilies, chopped (my addition) (optional), fresh thyme leave (i use cilantro sometimes), firm white fish fillets, cut in 4 pieces (pomfret/ king fish are what i get easily), salt & freshly ground black pepper (and cumin powder to taste), basil leaves , cut into thin slivers

tomatoes, chilies (jalapeno, or thai chilis are fine), garlic cloves, onion, minced, lime, cilantro (coriander), salt and pepper

extra virgin olive oil, yellow onion, chopped, all-purpose flour, chipotle chile in adobo sauce, finely chopped , plus 1 tbsp adobo sauce, light brown sugar, smoked paprika, salt, ground beef, dark mexican beer , such as negra modelo, diced fire-roasted tomatoes, shredded cheddar cheese, frozen thick-cut french fries

santalina tomatoes, halved, garlic cloves, minced, extra-virgin olive oil, divided, fennel seed, crushed, thick bread, toasted and torn in pieces, about 1/2 cup, red wine vinegar, chili peppers , seasoning paste, salt

rump steak (i prefer organic rib or top sirloin from whole foods) or 4 lbs chuck (i prefer organic rib or top sirloin from whole foods) or 4 lbs arm roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs rib roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs top sirloin steaks (i prefer organic rib or top sirloin from whole foods), potatoes, halved, baby potatoes (i prefer organic amandine), white pearl onion, shiitake mushroom, thinly sliced, baby carrots, green chili peppers, sliced in 1/4 in. strips . (use medium or hot roasted new mexico chilies. if you have access to roasted hatch green chilies-use the), yellow bell pepper, coarsely chopped, orange bell peppers or 1 red bell pepper, coarsely chopped, garlic cloves, finely minced, water, beef stock, cream of mushroom soup, cream of broccoli soup, roasted tomato salsa (medium or hot roasted corn salsa), dry onion soup mix, dry mushroom gravy mix, red burgundy wine (highly recommend the 2002 joseph drouhin, bourgogne vero-remainder serve chilled with the meal), mild horseradish, worcestershire sauce, cracked pepper, salt, habanero salt or 1/2 tsp seasoning salt, thyme, paprika, blue cheese, crumbled (maytag blue cheese if available)