Time 30m Yield 6 Number Of Ingredients 9 Steps:
Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.
Time 50m Number Of Ingredients 7 Steps:
Remove the kernels from the ears of corn and set aside. Place the 4 stripped corn cobs in 6 cups water in a large pot. Bring to a simmer and cook for 15 minutes, then remove. In a skillet, heat a few glugs of olive oil. Add the chopped scallions and green chiles and sauté. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes. Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes. Cook until soft. Garnish with crema or sour cream, if you’d like, and the sliced scallions.
Time 4h15m Yield 8 Number Of Ingredients 13 Steps:
Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired.
Time 45m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Heat the butter and olive oil in a large saucepan over medium heat. Fry the onion for about 10 minutes until translucent and golden, stirring occasionally. Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes. Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning. Serve with a spoonful of sour cream and more parsley, if desired.
Time 1h15m Yield 1 casserole, 4 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. ‘. Transfer to an 8x11-inch baking dish. Position a rack in the upper third of the oven and preheat to 400*F. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.
