Best 5 Arizona Sun Dried Tomato Chili Recipes
Arizona Sun-Dried Tomato Chili: A Culinary Symphony of Flavors
Immerse yourself in the vibrant culinary heritage of Arizona with our tantalizing Sun-Dried Tomato Chili, a symphony of flavors that captures the essence of the Southwest. Featuring two delectable variations – the Classic Chili and the Vegetarian Chili – this dish promises an explosion of tastes that will delight your palate.
The Classic Chili embodies the bold and hearty spirit of the Old West, boasting tender chunks of beef braised to perfection in a rich and flavorful chili sauce. Sun-dried tomatoes, roasted peppers, and a medley of aromatic spices create a tapestry of flavors that dance on your tongue.
For those seeking a plant-based culinary adventure, the Vegetarian Chili is a delightful symphony of textures and tastes. A chorus of colorful vegetables, including sweet potatoes, black beans, and corn, harmonizes with sun-dried tomatoes and roasted peppers in a symphony of flavors. The result is a hearty and satisfying chili that caters to vegetarians and meat-lovers alike.
Whether you prefer the classic or vegetarian version, this Arizona Sun-Dried Tomato Chili promises a culinary journey like no other. Embark on this taste adventure and discover the vibrant flavors that define the heart of Arizona's culinary heritage.
ARIZONA CHILI
Chili recipe that can be made in the crock. This won 3 prize out of 40 chili's. Clipped 20 years ago from some place.
Provided by aronsinvest
Categories Meat
Time 2h20m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the beef and stew meat.
- After brown add the onion & pepper and garlic and saute.
- Skim off fat.
- Add the rest of ingredients and simmer a couple of hours.
- I make it in the crock pot when I can.
- When done line a bowl with a tortilla and top with grated cheese and onion.
HEARTY VEGETARIAN CHILI
Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 30m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.
Nutrition Facts : Calories 238 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges
CHILI II
This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.
Provided by CDARLENE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
- Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
- Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
- Cover and simmer on lowest heat for 45 to 90 minutes.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 12.4 g, Cholesterol 68.6 mg, Fat 20.5 g, Fiber 2 g, Protein 24.9 g, SaturatedFat 7 g, Sodium 4616 mg, Sugar 5.9 g
ARIZONA ROADHOUSE CHILI
The best thick hearty chili recipe you'll ever need. In 25 years of restaurant cooking, this is my classic chili recipe; loved by thousands. Vary the amount of green chilies and hot sauce if you're an Easterner unused to fiery Western foods, but don't change anything else.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 12h30m
Yield 8
Number Of Ingredients 21
Steps:
- Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
- Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
- Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.
Nutrition Facts : Calories 392.5 calories, Carbohydrate 53 g, Cholesterol 42 mg, Fat 8.3 g, Fiber 17.5 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 1138.8 mg, Sugar 9.7 g
SMOKED TOMATO CHILI
Smoked tomatoes are cooked on a smoker, or BBQ grill while burning flavored wood chips. The tomatoes I used when creating this recipe were smoked using a combination of mesquite, hickory, oak and cherry wood, but any flavor works. This chili was delicious over a bed of shredded lettuce and broccoli slaw, with crushed tortilla chips, sour cream, and shredded cheese. It was also good over cooked spaghetti noodles (what we call Cincinnati style), and don't hesitate to try it with a simple side of corn bread.
Provided by Tinkerbell
Categories Beans
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Brown beef, onion, green pepper, and garlic in dutch oven, or other large pan, over medium-high heat until meat is cooked through. Drain.
- Add the broth, beans, tomatoes, wine, Worcestershire, brown sugar, sea salt, cumin, and chili powder. Stir well.
- Cover and reduce heat to low. Simmer for 30-45 minutes, stirring occasionally.
- If it's too thick, add more broth; if it's too thin, remove lid and simmer uncovered until your desired consistency is reached.
Nutrition Facts : Calories 338.6, Fat 12.9, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1001.6, Carbohydrate 32.7, Fiber 10.7, Sugar 9.4, Protein 23.8
Tips:
- Choose the ripest and freshest tomatoes available for the best flavor.
- Sun-dry the tomatoes for at least 6 hours, or until they are leathery and dry to the touch.
- Store the sun-dried tomatoes in an airtight container in the refrigerator for up to 2 weeks, or freeze them for up to 6 months.
- When using sun-dried tomatoes in a recipe, rehydrate them by soaking them in hot water for 15 minutes before using.
- Sun-dried tomatoes can be used in a variety of dishes, such as salads, pasta dishes, pizzas, and stews.
Conclusion:
Sun-dried tomatoes are a delicious and versatile ingredient that can be used to add flavor and depth to a variety of dishes. They are easy to make at home and can be stored for long periods of time. So next time you have a surplus of tomatoes, try sun-drying them and enjoy their unique flavor all year long.
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