Time 30m Yield 2 servings Number Of Ingredients 17 Steps:
Chop whole onion. Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown. Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder. Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal. Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through. Wash, trim and slice scallions. Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.
Time 40m Yield 3-4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400°F. Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat. Bake until the corn is browned, stirring once, about 20 mins total. Note: Corn sometimes does not brown, but bake until it smells roasted. While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes. Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute. Stir in broth, beans, and tomatoes; reduce heat to simmer. Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes. Serve chili with sour cream and shredded cheese.
Time 25m Yield 6 Number Of Ingredients 7 Steps:
In 4-quart Dutch oven, cook beef and chili powder blend over medium-high heat for 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in frozen corn and beans, broth and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Uncover; simmer 5 minutes longer, stirring occasionally. Ladle chili into 6 bowls. Top with sour cream and onions.
Time 1h25m Yield 10 Number Of Ingredients 8 Steps:
Place ground beef into a large skillet and cook, stirring often, until the beef is browned and crumbled, about 10 minutes. Stir in green onions after 5 minutes. Drain excess grease. Place ground beef mixture into a large soup pot over medium heat. Stir in black beans, corn and its liquid, chili seasoning mix, crushed tomatoes, and water; stir to combine. If chili seems too thick, mix in a little more water. Cover the chili and cook 1 hour; add processed cheese cubes, allow to melt, and stir into the chili until smooth just before serving.
Time 55m Yield 14-16 servings (4 quarts). Number Of Ingredients 8 Steps:
In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Time 1h5m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed. Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.). Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.
