How To make Monterey Chili Con Carne
1/2 tsp olive oil
1/2 lb ground chicken breast, skinless
cooked
1/2 c onions :
chopped
1/2 c bell peppers chopped
1 clove garlic :
minced
14 1/2 ozs crushed tomatoes
15 1/2 ozs dark red kidney beans -- drained and washed
2 tsps chili powder
1 tsp cumin
1/4 c low-fat Monterey Jack cheese -- grated
In a skillet, heat oil over medium heat. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in crushed tomatoes, kidney beans, chili powder, and cumin. Simmer, covered for 35 minutes. Sprinkle with cheese and serve.
How To make Monterey Chili Con Carne's Videos
CHILI CON CARNE
Chili con carne
A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots in an army encampment in Monterrey, of what is now Nuevo León, Mexico (Wikipedia).
What I like about Mexican cuisine is the fact they are not complicated, and you can make different dishes with the exact same ingredients. And it's sooooo delicious!????
Chili Con Carne can go on the rice, burrito, tacos, nachos, toasts...tell me about more options if you know them, as next time I making a big batch and announce a Mexican week! ????
Here are the ingredients that you should always have at home from now on! ????
• 2 tablespoons oil
• 800 gr ground beef
• 1 onion (large) chopped
• 4 cloves garlic chopped
• 1 chopped red bell pepper
• 1.5 tbsp ground cumin
• 1 tbsp smoked paprika
• ½ tsp crushed chili peppers or more if you like it spicy
• Salt and pepper to taste
1 tbsp tomato paste
• 500 diced tomatoes
• 2 cups cooked kidney beans
• 1 cup fresh parsley chopped
Texas Chili | Instant Pot Chili | No Beans Chili | Cold Comfort Food | Chili con Carne
#ketorecipes #texaschili #instantpot
Texas Chili | Instant Pot Chili | No Beans Chili | Cold Comfort Food
HungryHeath's Chili Spice Mix:
1⁄2 cup chili powder
2 teaspoons paprika
4 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground red pepper
1 teaspoon green chili powder
1 teaspoon chipotle garlic
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La receta de mi esposo! Chili con carne o chili beans????
The BEST Grilled Monterey Chicken
Monterey Chicken - Sweet & Spicy Barbecue chicken topped with thick cut bacon and smothered in Monterey Jack and Sharp Cheddar
#MontereyChicken #MontereyGrilledChicken #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Grande Gringo Mexican Seasoning
- Killer Hogs BBQ Sauce -
- Flat Cast Iron Skillet -
- Thermoworks DOT
Grilled Monterey Chicken
I’m not sure who first came up with this idea, but whenever I see it on a menu, something inside just tells me to order it. You don’t have to go out for this dish; it’s really easy to make right at home.
Here’s my version of Monterey Chicken: I start with boneless, skinless chicken breast seasoned with a good dose of my Grande Gringo Mexican seasoning.
Let it hang out at room temperature while I fire up the grill. For this cook I use my Pellet Grill set for indirect cooking at 325 degrees. You can use your favorite wood pellet for smoke flavor; I like cherry because it’s a mild, sweet smoke that’s excellent on chicken.
As soon as the grill is ready, place the chicken breast on the cooking rack and let it roll for 20-25 minutes. This is a good time to prep the remaining ingredients. Cook the bacon on a sheet pan in the oven and roughly chop it, grate the Monterey and Cheddar cheese (you could use pre shredded but freshly grated melts better), and chop the green onion for garnish.
At the 25 minute mark I like to start monitoring the internal temp. Use a probe thermometer first set for 155 degrees at first. This is the point where the chicken breasts are glazed with bbq sauce. Transfer each breast to a flat iron skillet and top with Killer Hogs BBQ Sauce - Continue to cook until the internal temperature reaches 165 in the thickest part of the breast.
Then I add crumbled bacon and a ton of both Monterey Jack and Cheddar Cheese. The skillet goes back on the grill for 3-5 minutes to melt all the cheesy goodness.
Just before serving garnish the chicken with sliced green onions and it’s ready to serve. I don’t anyone who doesn’t like this dish. It’s great served with mashed potatoes, rice, or vegetables and even your kids will eat this one!
Monterey Chicken Recipe
Monterey Chicken Ingredients:
- 4 - Chicken Breast boneless/skinless
- 2oz Malcom's Grande Gringo Mexican Seasoning
- 12oz Bacon crumbled
- 4oz Monterey Jack Cheese
- 4oz Cheddar Cheese
- 1 cup Killer Hogs The BBQ Sauce
- 2-3 Green Onions chopped
Monterey Chicken Directions:
1. Prepare pellet grill for cooking at 325 degrees using Cherry wood pellets for fuel.
2. Season the chicken breast with the Grande Gringo Mexican seasoning on all sides.
3. Place the breasts on the pellet grill, insert a probe thermometer to monitor internal temperature.
4. When the internal temp reaches 155 transfer the chicken breasts to a flat iron skillet and glaze with Killer Hogs BBQ sauce - Continue to cook the breasts until the internal reaches 165 degrees.
5. Top each breast with crumbled bacon, cheddar, and jack cheese. Return the skillet to the grill and cook for 3-5 minutes or until the cheese melts over the top.
6. Garnish the Monterey Chicken with green onions and serve.
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CHILI DOGS Estilo Monterrey #mihogardulcehogar
CHILI DOGS Estilo Monterrey
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