Best 12 Chili Sweet And Spicy Recipes

SWEET AND SPICY CHILI

Steps:

• In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
• Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
• Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
• Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SWEET AND SPICY GROUND BEEF CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
• While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
• Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

SWEET AND SPICY CHILI PORK CHOPS

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
• While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
• Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
• Serve garnished with the green onion slices.
• I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
• Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

CHILI - SWEET AND SPICY

Steps:

• Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly about 8 minutes. Drain off excess fat.
• Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 12 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
• Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes.
• Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes.
• Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed.
• Serve hot with the garnish of your choice: cheddar cheese, sour cream, green onions, etc.

SWEET AND SPICY HONEY CHILI

Steps:

• 1. In a large skillet brown ground beef with onions, garlic and red/green bell peppers. Drain grease.
• 2. Place browned meat in a large pan and add tomatoes, green chilies, chili beans, tomato paste, chili powder, cumin, thyme, salt and cinnamon. Mix well. Place lid on pan and allow mixture to simmer for 15 mins. Add honey and stir well. Serve
• 3. Top with cheese. crackers as desired. (My husband likes his chili served over mashed potatoes)

SWEET AND SPICY COWBOY CHILI

Steps:

• 1. Dice up onion and bell pepper
• 2. cook ground meat until done
• 3. add diced pepper and onion and saute for a couple minutes
• 4. add baked beans, corn, jalapenos, sauces and sugar and let simmer for about 15 minutes
• 5. EAT... I usally serve mine with pickles, sliced cheese and nice bulky rolls or homemade bread. And there is Dinner!

SWEET AND SPICY CHILI

Steps:

• 1. Mix all ingredients except beef and beans in large pot. cook over medium heat about 1 1/2 hours.
• 2. Meanwhile brown meat in large skillet, drain. Keep beef warm while chili mixture is cooking.
• 3. After chili mixture has cooked for 1 1/2 hours stir in beef,and beans cook for 30 minutes. Taste and adjust seasonings.
• 4. For best flavor developement, let chili sit for several hours or refrigerate overnight. Heat thoroughly before serving. Top with shredded cheddar and sour cream.

VEGETARIAN MANDARIN ORANGE LO MEIN WITH A SWEET AND SPICY CHILI SAUCE RECIPE - (4.5/5)

Steps:

• 1. Ending with the corn starch and tofu, add all of the marinade ingredients to a medium sized bowl then refrigerate while you get started on the rest. 2. Fill a large pot with boiling water and cook the noodles with about 1 tbsp of canola oil until they are al dente. Start on the sauce. Combine all ingredients in a small bowl, ending with the corn starch, make sure you mix it well so that there are no lumps. 3. Check on the pasta and chop all of the veggies then get started on the sweet and spicy chili sauce, which will be served on the side. 4. When the pasta is done cooking, strain and keep it in a large bowl. Now get started on frying up the veggies. Add 1TBSPof oil to a sauce pan and then fry the veggies (not frozen ones), starting with the garlic, now add the onion and mushroom. Fry just until the mushrooms start to soften. Remove veggies from the pan. Now add the tofu to the pan and fry on high for a few seconds, while stirring gently; add the fried onion and mushroom. Continue to cook on medium/high until the tofu slightly darkens or becomes golden on one side, then remove the veggies from the pan when most of the marinade has evaporated (all but about 2 tbsp). 5. Now add 1TBSPof canola oil to that same pan, keep it on a low flame and add the pasta with 4 1/2 tbsp of the sauce (not the marinade from the veggies). Use a fork to toss the pasta until it's evenly coated with the sauce. Cook on medium without a lid and continue to toss pasta with the fork, then add the frozen veggies. Cook on low and cover; allow to simmer until frozen veggies are thawed and warm. When they're thawed, add the tofu, fried onion and mushrooms; the almonds and mandarin oranges. Turn off flame and keep covered until ready to serve. 6. For the sweet and spicy chili, combine all of the ingredients in a bowl, including the remaining sauce, then simmer on low in a sauce pan while stirring. Don't cook it for too long, just until it starts to thicken. Now pour the sauce into a small dish. (If you cook it too long, it'll become like glue!); it may look a bit runny, but once it sits for about 5 minutes, it'll thicken. If you thickened the chili sauce too much, you can add a bit of water and microwave it for a few seconds. You can drizzle the chili sauce over the lo mein, it's spicy so a little goes a long way :). You should end up with about 1/4 cup of the chili.

SWEET AND SPICY VEGETARIAN CHILI

Steps:

• 1. In a large pot, warm oil and saute onions, carrots, celery and sweet potatoes until vegetables begin to soften, aprox. 10 minutes.
• 2. Add cumin, chili powder, cayenne and garlic powder. Stir and cook until fragrant, about a minute. Add a few drops of water or oil, if necessary, to keep spices from sticking to the bottom of the pan.
• 3. Add the tomatoes, black-eyed peas, raisins, Italian herbs, tomato paste and cinnamon. Stir in broth, lentils and quinoa. If you like your chili a bit thinner, add more broth. Cover and simmer for about 15 to 20 minutes, until lentils are cooked.
• 4. Add corn and cook about 5 more minutes until corn is heated through. Top with your favorite cheese if desired. I like the mildness of mozzarella to compliment the sweetness and spiciness of this chili.

ORANGE SWEET AND SPICY DUCK CHILI

Steps:

• 1. Heat olive oil and butter in a large cooking pot over medium high heat. Add the ground duck, along with the next 13 ingredients in the above ingredient list. As the duck cooks, fold those ingredients into the meat in order for the flavors to become integrated together. Stir the meat frequently to ensure that it cooks evenly, about 13-15 minutes.
• 2. When duck is about done, drain the fat from the pot. This must be done because duck is high in fat content, more so than other meats. Once that is done, place pot back on stove and add the red potatoes to the pot and give the meat a few stirs to evenly distribute the ingredients. Add the next five ingredients in the ingredient list and stir the chili until everything is integrated and a good consistency is achieved. Lower the temperature to a low heat, cover the pot, and let simmer for two hours, stirring occasionally.
• 3. Taste chili from time to time, season with salt and pepper to taste. Serve in individual bowls with chopped cilantro on top, if desired.