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This Chili Cheese Dip Is Bomb.Com

partysugar — Mon, 08 Mar 2010 04:00:35 -0800

Although March Madness doesn't start for another 10 days, it's not too early to start thinking about what you are going to make. Might I recommend this amazingly easy and sinfully delicious chili cheese dip? Seriously, this dip is so good I've made it twice and served it at two different parties.

Now if you know me, you'll know that I never make the same thing twice. I would also never serve a dish at one party and then serve it at another one with the same guests. However, this dip is just so good I had to make an exception for it. It comes together quickly and is a real crowd-pleaser. Both times I put it together the night before and reheated it in the oven right before the event. There's really nothing more to say except make it! Here's the recipe.

Crockpot Chili Is Unbelievably Easy and Amazingly Comforting

partysugar — Thu, 18 Feb 2010 09:00:01 -0800

A couple of weeks ago, I didn't understand the allure of a crockpot. I was hesitant to try one, but ended up making this chili with Breville's machine. It's the perfect dish for a crockpot novice. All I had to do was dump the ingredients into the pan, turn the gadget on, and voila: hours later my house smelled wonderful and a scrumptious, filling bowl of spicy, chunky chili was in my hands.

The thing I love most about this recipe is its easy adaptability. The original version calls for black beans, but I had pinto and used those instead. Oh and did I mention that you can add the dried beans directly to the crock? They require no preliminary soaking! Seriously, if you have a slow cooker, make this chili - you won't be disappointed. Here's the recipe.

Sunday Slow Cooker: Marvelous Meatless Chili

YumSugar — Sun, 10 Jan 2010 06:00:38 -0800

I'm not going vegan this month or throwing a vegan dinner like PartySugar is, but lately I have been trying to eat less meat and dairy in an effort to lighten both my cholesterol count and carbon footprint.

For tonight's dinner, I went in search of a no-fuss vegetarian slow cooker recipe that would be low in fat, but high in protein and fiber. This chili fits the bill on all accounts, and can easily become vegan, too, without all the dairy toppings. Interested? Then get the recipe.

Fast & Easy Dinner: White Bean-Turkey Chili With Dumplings

partysugar — Wed, 23 Dec 2009 06:50:01 -0800

With a few affordable ingredients from the grocery store, you can create a rich, warming, and, most important, rapid chili.

This one uses jarred salsa, canned cannellini beans, and boxed corn bread. A heaping teaspoon of chili powder provides a smoky depth that makes this quick chili taste slow-cooked.

Serve with sour cream, grated cheddar cheese, or any of your other favorite traditional chili toppings. Get the recipe and read more.

White Bean-Turkey Chili With Dumplings
From Better Homes and Gardens

Ingredients

1 lb. cooked turkey
1 16-oz. jar chunky salsa
1 15-oz. can cannellini beans, rinsed and drained
1 tsp. chili powder
1 8.5-oz. pkg. corn bread mix
1 egg
1/4 cup shredded cheddar cheese (1 oz.) (optional)
Slivered green onions (optional)
Chili powder (optional)

Directions

Chop turkey. In Dutch oven combine turkey, salsa, beans, chili powder, and 2/3 cup water. Bring to boiling.
Meanwhile, for dumplings, in a medium bowl mix together corn bread mix, egg, and 1/4 cup water. Drop batter by large spoonfuls on boiling turkey chili.
Cover; reduce heat and simmer for 10 to 15 minutes or until a wooden pick inserted into a dumpling comes out clean. To serve, top chili with cheese, green onions, and chili powder.

Serves 4.

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Jammin'

OnSugar Blog — Fri, 11 Dec 2009 10:30:30 -0800

Here, the OnSugar blog Smörgasbørd teaches us how to make pepper jelly. It would make a wonderful edible gift.

All the Pepper Jelly talk in Kitchen Goddess gave me a hankering for some of Nigella's Chilli Jam. So I made a batch over the weekend. I've never made anything like this before because, well, I'm lazy and I assumed it would take all day. But it was dead easy and so delicious. Here's how you do it.

Fast & Easy Dinner: Turkey Chili

partysugar — Tue, 06 Oct 2009 10:15:01 -0700

On a cool Fall evenings, I often crave chili. While a pot that's simmered on the stove all day is intensely flavorful and satisfying, a quick week night rendition filled with aromatic spices, black beans, and chunks of turkey, is equally gratifying.

This recipe employs cooked turkey, but, if you prefer, feel free to substitute rotisserie chicken or ground turkey.

Don't forget the condiments - sour cream, fresh lime wedges, and grated cheddar cheese enhance the comforting richness of the dish. To serve this rapid chili to your family, get the recipe and read more.

Turkey Chili
From Gourmet

Ingredients

1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Directions

Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.

Serves 6-8.

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Monday's Leftovers: Pinto Bean Molé Chili

YumSugar — Mon, 21 Sep 2009 07:50:19 -0700

For dinner tonight, I'm continuing yesterday's veggie streak, making a molé-flavored chili that's so complex, no one will even realize it's a meatless Monday. I'll start with onions and garlic, add in a ground mixture with chiles, cumin, cinnamon, and other seasonings, and then stir in a bounty of leftover yellow squash, kale, tomatoes, and chocolate for an extra-roasted taste. Unlike most molé dishes, I'll be able to serve it in under an hour. To make this your next homestyle meal, read more

Noteworthy Nibbles - May 26-June 2, 2009

YumSugar — Tue, 26 May 2009 14:30:35 -0700

If you didn't get your fill of celebrations and libations over Memorial Day weekend, there's plenty more going on, from craft beer tastings to Champagne parties. What will you be attending this week? Feel free to share any other events you're looking forward to below!

The Woodlands, TX: Wine & Food Week - May 26-31
Houston, TX: Tour de Champagne - May 28
Augusta, NJ: Crawfish Fest - May 29-31
Vashon Island, WA: Slow Food Seattle Spring With Seabreeze Farm - May 30
Washington DC: Savor Craft Beer - May 30
Miami, FL: Slow Food Miami Picnic & Pie Contest - May 30
Toms River, NJ: New Jersey State Chili & Salsa Cookoff - May 30
Franklin, AL: Franklin Food & Spirits Festival - May 30-31

To see the rest, read more.

Richmond, VA: Beer, Bourbon, & BBQ Festival - May 30
York, PA: Taste of Pennsylvania - May 30-31
San Francisco, CA: Top Chef Dinner at Scala's Bistro - May 31
Santa Barbara, CA: Taste of Santa Barbara - May 31
Temecula, CA: Field to the Fork - May 31
Cape Cod, MA: Cape Cod Life Food & Wine Festival - May 31-June 6
Palm Springs, CA: Palm Springs Restaurant Week - May 31-June 9
New Orleans, LA: The Global Cocktail Bar Phenomenon - June 1
New York, NY: Wine & Spirits Magazine's Top of the List - June 2

Source

Chili Dogs Two Ways - Beginner and Expert

YumSugar — Wed, 20 May 2009 03:30:20 -0700

Corn dogs may not hit the spot for everyone, but how can one resist a warm, smoky chili dog, especially around Memorial Day? Gather up a group of your favorite friends and dress up some dogs. Throw together a 15-minute chili topping, or take the time to make your own chili and homemade coleslaw. You can choose either way when you read more.

Beginner Chili Dogs
From Tyler Florence

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

Directions

Make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
While the chili is cooking, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking.
Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes.
Remove from the water and grill the hot dogs just long enough to give them grill marks.
Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.

Serves 4.

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Expert Chili Dogs
From The Martha Stewart Show

Ingredients

Real-Deal Chili:
2 slices bacon, cut crosswise into 1/4-inch pieces
1 onion, coarsely chopped
3 cloves garlic, chopped (1 1/2 tablespoons)
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 pounds ground beef chuck
3 cups water
2 tablespoons fine cornmeal, or masa harina
1 1/2 tablespoons cider, or other vinegar
Classic Creamy Coleslaw:
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)
For assemblage:
6 all-beef hot dogs
6 hot dog buns
Mustard, for serving
Chopped white onion, for serving

Directions

Make Real-Deal Chili: In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili.
Make Classic Creamy Coleslaw: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes
Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.
Serve hot dogs in buns with mustard, coleslaw, chili, and onions.

Serves 6.

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Fast & Easy Dinner: Turkey Chili

partysugar — Fri, 13 Mar 2009 10:30:05 -0700

My favorite recipe for chili is loaded with beef, takes several hours to make, and is definitely not a quick, simple weeknight super. This recipe, on the other hand, is ideal for nights when I crave the comfort of a hearty chili but don't have the time to slave at the stove.

Since it uses ground turkey and turkey sausage, it's a healthier variation, too. It's uncomplicated to throw together and great paired with a cold beer. To check out the recipe for this Texas-style (there's no beans) chili, read more.

Turkey Chili
From The Nest

Ingredients

2 tablespoons olive oil
2 pounds ground turkey (made from both white and dark meat)
1 pound Italian turkey sausage, casings removed
1 tablespoon smoked paprika
2 tablespoons ground Chile Molido or ground red pepper
1 onion, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (16-ounce) can stewed tomatoes, undrained
1 package chili seasoning
4 cups chicken broth
Salt and freshly ground pepper to taste

Directions

Heat the olive oil in a large pot over medium heat.
Add the ground turkey, turkey sausage, smoked paprika, and Chile Molido. Cook for 6 to 8 minutes, stirring occasionally, or until the meat is done.
Add the onion, celery, bell peppers, and garlic and cook until the vegetables are soft.
Add the stewed tomatoes, chili mix, and chicken broth, stirring well.
Allow the chili to simmer, for at least 15 minutes and up to an hour, stirring occasionally.
Season with salt and pepper. Delicious served with grated cheese, chopped tomatoes, and corn chips.

Serves 8.

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