Chilies

Ingredients

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Preparation
 
Chilies belong to the capsicum family, as do sweet peppers, but there
the relationship ends, for the fiery heat of the chili is in no way
similar to its mild-flavored relation. Fresh chilies are now widely
available and vary considerably in size, shape and heat factor. In
principle, the fatter chilies tend to be more mild than the long,
thin varieties, and the smaller the chili, the hotter its taste.
Generally, the unripened, green chili is less fiery than when ripened
and red. This is a useful guide to follow, but there are exceptions
according to the variety, so it is wise to remember that all chilies,
irrespective of color, shape and size, are hot, so use caution before
adding them to a dish. Bear in mind that a little chili goes a long
way, so add a small amount to begin with and gradually increase the
quantity to your liking during cooking.

Take care when preparing chilies - the tiny, cream-colored seeds
inside are the hottest part and, in general, are removed before
using. Chilies contain a pungent oil which can cause an unpleasant
burning sensation to eyes and skin, so it s a wise precaution to wear
rubber gloves when handling chilies and be sure not to touch your
face and eyes during preparation. Cut off the stalk end, then split
open the pod and scrape out seeds, using a pointed knife, and
discard. Rinse pod thoroughly with cold running water and pat chili
dry before chopping or slicing as required. Once this task is
completed, always wash your hands, utensils and surfaces thoroughly
with soapy water.

Dried red chilies are sold whole and can vary in size from 1/2-3/4 to
1-1/2-2 inches in length, so this into account when using. If a recipe
states small dried chilies, and you only have the larger ones, adapt
and lessen the quantity accordingly, or to taste. Dried chilies are
usually soaked in hot water for 1 hour before draining and removing
seeds as described above), unless a recipe states otherwise.

Dried red chilies, when ground, are used to make cayenne pepper and
combined with other spices and seasonings, also make chili and curry
powder, and chili seasoning. They are also used in the making of
hot-pepper sauce and chili sauces.

The Harissa spice mix uses a large quantity of dried chilies and is
very hot, so be forewarned! This is a favorite spice mix for many
Middle Eastern dishes. Don t be tempted to add more Harissa than
recipe states, unless you are prepared for an extremely hot dish. A
less fiery Harissa can be made simply by removing the seeds from
soaked chilies before crushing chilies with other ingredients.

Green chilies are available canned. These are often seeded and peeled
and taste pleasantly hot and spicy - ideal for adding to pizza
toppings, sauces and taco fillings. Both red and green chilies also
come pickled in jars (hot or mild/sweet) and can be found in
delicatessens and ethnic food shops. Canned and pickled varieties
should be drained and patted dry before using. Whether you seed the
pickled type is up to you, just remember the seeds are the hottest
part!

 

 
Servings:
1

 

Chiliquiles Suizas
Brown meat in skillet with onions, garlic and spices, then layer in a deep round dish, alternating with both kinds of tortillas and the other ingredients, reserving the yellow cheese. Bake for 30 to 40 minutes at 350 F. and top with the yellow cheese for the last 10 minutes. br (Upload by user)

Chilis In Oil Nam Prik Pow
Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat th (Upload by user)

Chilisalya
Melt butter in skillet. Brown onions and garlic. Stir in flour and add tomatoes, ground chile, vinegar, oregano and brown sugar. Simmer 15 minutes.     strongServings:18/strong   (Upload by user)

Chill Lee s 4 K Chili
Water Brown the meat. Brown onions,garlic an jalapeno together. Combine meat and onion with beer, cumin,chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour. Add water to cover. Stir well. Cook chili grind meat at least 2 hours. Hand cut meat should be (Upload by user)

Fiesta Bean Burrito
Spread beans over tortilla.Sprinkle on remaining ingredients.Heat in microwave until warm,about 40 seconds.Roll tortilla and mixture into a burrito.     strongServings:1/strong   (Upload by user)

Fiesta Ranch Potatoes With Creamy Chile Dip
Shake mix and potatoes together in plastic bag. When potatoes are coated, add oil, shake/rub to coat. Bake at 425 F. in a single layer on greased baking pan 40 minutes until browned. Serve with Chile Dip. Makes 8 servings (40 pieces) CHILE DIP: Combine sour cream, diced g (Upload by user)

Fiesta Tamale Pie
1. Combine vegetable oil, onion and garlic in a large, heat resistant, non metallic mixing bowl; heat, uncovered, in Micro wave Oven 2 minutes or until onion is tender. 2. Add ground beef and sausage to onion and garlic. Heat, uncovered, in Microwave Oven 5 minutes or until me (Upload by user)

Fire Alarm Chili From College Park
Melt the margarine in a large skillet. Crumble and brown the beef, adding salt and pepper to taste. Skim off excess fat. Add the worcestershire sauce, chili powder, sugar, onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the bea (Upload by user)

Fire Camp Chili
Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add Water as necessary. Stir occasionally. Makes 60 gallons.     strongServings:120/strong   (Upload by user)

Firehouse Chili
Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while cooking. When all meat is browned, add onion, green pepper and garlic. Cook until tender. Add seasonings, crumbled bacon and broth. Sti (Upload by user)
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Firehouse Hot Chili Powder
Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender. Spice will keep 6 months or so on the pantry shelf. TO USE: This powder is somewhat more pungent and fresher tasting than a packaged brand, so use a bit less. b (Upload by user)
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First Time Chili Brenda s
note: the crab boil oil is liquid crab boil. Brown ground beef in large pot. Then add chili powder, creole seasoning, & garlic powder. In a skillet saute chopped onions, celery & bell pepper. Add sauteed seasoning to ground beef. Add tomatoes, tomato sauce, & onion soup. (Upload by user)
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Five Pepper Fajitas Lf Revised
Slice the chicken into chunks about 1/2 inch square. Place them in a large bowl. Squeeze the lime juice over chicken. Add the garlic, scallions, black pepper, and cumin, and toss to mix. Slice the bell peppers into strips and set aside. Wrap the tortillas in a thin, clean dishcl (Upload by user)
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Four Dead In O Hi O Chili
Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red pepper, and saute. In a second pot, put remaining oil and saute zucchini, carrots, and celery. Add ingredients from the first pot. Add tomatoes, spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring oc (Upload by user)
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Four Way Cincinnati Chili
1. Coat a large Dutch oven with cooking spray; place over medium high heat until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is browned, stirring to crumble. 2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and pepper and tomatoe (Upload by user)
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Frijoles Refritos
Recipe by: Pamela McGarvey UCLA Comrehensive Epilepsy Program 1. Heat oil in a medium skillet. 2. Add drained cooked pinto beans to the skillet and mash up into a paste. 3. Saute the beans over medium heat for about 5 minutes, stirring frequent Author s No (Upload by user)
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