Chili Rellenos Casserole

Chili Rellenos Casserole | Sarafina's Kitchen

From That Skinny Chick Can Bake

  • 8 eggs
  • ½ cup milk
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • A pinch of red pepper flakes, optional
  • 3 7-ounce cans of whole green chilies, split open
  • 1 pound shredded cheese, I used mild white cheddar
  1. Grease an 8 x 8 or 9 x 9 inch pan (or similar sized casserole dish).
  2. Beat together, eggs, milk, flour and seasonings.
  3. Layer a third of the chilies, then a third of the cheese and repeat.
  4. Pour egg mixture over cheese.
  5. Let rest for about a half hour while you preheat the oven to 350º.
  6. Bake for 40-45 minutes, Let sit 20 minutes before serving

Slow Cooker Chili

slow cooker chili

  • 2 lb lean ground sirloin, 10% fat
  • 1 tbsp Worcestershire sauce
  • 2 cups water (or broth)
  • 1 can (6 oz) tomato paste
  • 1 cup onion, chopped
  • 2 clove garlic
  • 2 tbsp chili powder
  • 2 tsp oregano
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ½ tsp cayenne pepper
  1. In a large skillet, cook ground beef, Worcestershire sauce, and 1 tsp. salt over medium-high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.
  2. Add meat to slow cooker along with 2 cups water, tomato paste, onions, garlic, chili powder, oregano, cinnamon, allspice, and cayenne pepper. Cover and cook on low for 5 to 7 hours.

The “After-Burner” Chili

This recipe is from my friend, Izzy.  He’s a great cook.  I’ve previously posted another one of his recipes, BBQ Pulled Pork.

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound spicy Italian sausage, casing removed
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 cup strong brewed coffee
  • 2 (6 ounce) cans tomato paste
  • 1 (14 ounce) can beef broth
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1/4 cup brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 3 (15 ounce) cans kidney beans
  • 2 Anaheim chile peppers, chopped
  • 1 serrano pepper, chopped
  • 1 habanero pepper, sliced

Directions

  1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat.
  2. Cook and stir the onions, garlic, beef and sausage until meats are browned(drain).
  3. Pour in the tomatoes, beer, coffee, tomato paste and broth.
  4. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt .
  5. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
  6. In a large skillet over medium heat, heat remaining oil.
  7. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes.
  8. Stir into the pot and simmer 2 hours.
  9. Stir in remaining 2 cans of beans and cook 45 minutes more.
%d bloggers like this: