#chililovers

This Salt and Chili Chicken with Chili Noodles recipe combines tender chicken slices with a spicy kick from chilies, balanced with savory soy sauce and fragrant sesame oil. Perfect for those craving a flavorful and fiery dish!

Ingredients: 400g chicken breast, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon cornstarch. 1 tablespoon vegetable oil. 3 cloves garlic, minced. 1 red chili, thinly sliced. 1 green chili, thinly sliced. 1 teaspoon salt. 200g noodles. 1 tablespoon sesame oil. 2 spring onions, chopped. 1 tablespoon chili flakes. 1 tablespoon sesame seeds, toasted.

Instructions: In a bowl, mix soy sauce and cornstarch. Add chicken slices and marinate for 15 minutes. Heat vegetable oil in a pan over medium heat. Add garlic, red chili, and green chili. Saut for 1-2 minutes. Add chicken slices and salt. Stir-fry until chicken is cooked through. In a separate pot, cook noodles according to package instructions. Drain and toss with sesame oil. Serve the salt and chili chicken over chili noodles, garnished with spring onions, chili flakes, and toasted sesame seeds.

Prep Time: 20 minutes

Cook Time: 15 minutes

This Chili Beef and Noodles dish is a delicious combination of tender beef, flavorful vegetables, and savory chili sauce, served over a bed of noodles. It's quick and easy to make, perfect for a satisfying weeknight dinner.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1 onion, chopped. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup beef broth. 1/4 cup soy sauce. 2 tbsp chili paste. 1 tbsp brown sugar. 8 oz cooked noodles. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: Heat oil in a large skillet over medium-high heat. Add sliced beef and cook until browned, then remove from skillet and set aside. In the same skillet, saut garlic, onion, and bell peppers until softened. Return beef to the skillet. In a small bowl, mix together beef broth, soy sauce, chili paste, and brown sugar. Pour over beef and vegetables. Simmer for 5-7 minutes until sauce thickens slightly. Stir in cooked noodles and toss until well coated. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Instant Pot Chili No Beans recipe is gluten-free and perfect for those who prefer a beanless chili. It's packed with flavorful spices and can be customized with your favorite toppings.

Ingredients: 1 pound ground beef or ground turkey. 1 onion, chopped. 1 red bell pepper, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 6 oz tomato paste. 1 can 4 oz chopped green chilies. 2 cups beef or vegetable broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon oregano. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional, for garnish. Sliced avocado, sour cream, or shredded cheese for topping optional.

Instructions: Set your Instant Pot to saut mode and add the ground beef or turkey. Cook until browned, breaking it into smaller pieces as it cooks. Add chopped onion, red bell pepper, and minced garlic. Saut for a few minutes until the vegetables are softened. Stir in diced tomatoes, tomato paste, chopped green chilies, beef or vegetable broth, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Lock the Instant Pot lid in place, set the valve to 'sealing,' and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick release of any remaining pressure. Open the Instant Pot, and give the chili a good stir. Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro and your choice of sliced avocado, sour cream, or shredded cheese. Enjoy your delicious gluten-free Instant Pot chili with no beans!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Crock Pot Chili is hearty and full of flavor. It simmers until it's just right, making it a great dish for busy days. This chili will warm you up because it has ground beef, beans, and a mix of spices.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 6 oz tomato paste. 1 cup beef broth. 1/4 cup chili powder. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef over medium-high heat. Add chopped onion and minced garlic to the skillet; cook until onion is translucent. Transfer the beef mixture to the crock pot. Add kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, oregano, cayenne pepper, salt, and pepper to the crock pot; stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty and flavorful chili that's low in carbs and perfect for those following a keto diet. Packed with protein and healthy fats, it's a satisfying meal for any occasion.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 2 tbsp tomato paste. 2 cups beef broth. 1 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. Optional toppings: avocado, shredded cheese, sour cream, cilantro.

Instructions: In a large pot, brown ground beef over medium heat. Add diced onion, garlic, and bell pepper. Cook until vegetables are tender. Stir in diced tomatoes, tomato paste, beef broth, and spices. Simmer on low heat for 20-30 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste. Serve hot with optional toppings.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and flavorful chili featuring the sweetness of sweet potatoes, the creaminess of white beans, and the earthy aroma of sage. Perfect for a cozy and nutritious meal.

Ingredients: 1 lb sweet potatoes, peeled and diced. 2 cans white beans, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 4 cups vegetable broth. 2 tsp ground cumin. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. 1 tsp dried sage. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened. Add minced garlic and cook for another 30 seconds. Stir in sweet potatoes, bell pepper, cumin, smoked paprika, cayenne pepper, and dried sage. Pour in diced tomatoes and vegetable broth, then add white beans. Bring the chili to a boil, then reduce heat and let it simmer until sweet potatoes are tender about 20-25 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh sage leaves if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Cornbread-Topped Chili Casserole is a great dish that combines hearty chili with golden cornbread. A tender cornbread crust goes on top of this hearty casserole, which is made with ground pork, beans, tomatoes, and spices. A family-friendly meal that is quick and easy to make.

Ingredients: 1 pound ground pork. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 14 oz diced tomatoes, undrained. 1 can 6 oz tomato paste. 1 cup corn kernels fresh or frozen. 1 cup shredded cheddar cheese. 1 packet chili seasoning mix. 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup milk. 1/4 cup unsalted butter, melted. 2 large eggs. Fresh cilantro for garnish. Sour cream for serving.

Instructions: Preheat the oven to 375F 190C. Grease a 9x13-inch baking dish. In a large skillet over medium heat, cook ground pork until browned. Add chopped onion and minced garlic. Cook until the onion is translucent. Stir in black beans, kidney beans, diced tomatoes, tomato paste, corn, shredded cheddar cheese, and chili seasoning mix. Simmer for 10-15 minutes, allowing flavors to meld. Pour the chili mixture into the prepared baking dish, spreading it evenly. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and eggs. Add the wet ingredients to the dry ingredients, stirring until just combined. Pour the cornbread batter over the chili mixture in the baking dish, spreading it to the edges. Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro. Serve warm with a dollop of sour cream on top. Enjoy the comforting flavors of Cornbread-Topped Chili Casserole!

Prep Time: 20 minutes

Cook Time: 30 minutes