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Chili Grits

Chili Grits



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Tender beef chunks served over chili-flavored grits.MORE+LESS-

4

cans (10 oz each) diced tomatoes with green chiles

1

tablespoon chili powder

1

teaspoon cayenne powder

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  • 1

    Begin by gathering your ingredients.

  • 2

    Cube and sear the meat in a hot pan with salt and pepper. Add to slow cooker.

  • 3

    Cook the onions and peppers for about 5 minutes until lightly browned. Add the garlic and jalapeños and cook 2 minutes. Add the spices and cook another minute. Add to slow cooker.

  • 4

    Add your tomatoes and vinegar to the slow cooker and fill with as much chicken stock as it can take. I used about 3/4 of a box to fill my slow cooker. Turn on to high and let it cook about 6 hours.

  • 5

    When the chili is done and the meat is super tender, strain the chili over a large bowl to retain the broth.

  • 6

    Keep 4.5 cups of broth and put the rest back in with the meat.

  • 7

    Bring your chili broth to a simmer in a large pot with 2 cups of milk, stirring often. Whisk in the grits, turn down the heat, and cook about 15 minutes, whisking often.

  • 8

    To serve, pour some grits in a bowl and top with chunks of chili. Garnish with cheese, green onion, and sour cream.

  • 9

    Note: This is a very basic slow cooker chili recipe. Feel free to use your favorite chili recipe for this dish, but be sure to make it extra brothy! You need to reserve 4 cups of broth from the chili to make the grits.

No nutrition information available for this recipe

More About This Recipe

  • One thing I love about making grits, polenta, or risotto is that the liquid you use becomes the base flavor of the dish.Most people use chicken stock or milk to make these things, but I like to get creative and try out other liquids. That's where this idea comes in. I made a chili, strained out the solids, and used the chili broth to cook the grits! I then served it with the solids from the chili on top of the grits. The resulting chili grits recipe was a great success and I enjoyed the leftovers all week.The corn flavor of the grits goes so well with the sharp, acidic and lightly spicy chili. This recipe is a keeper for sure!

Creamy Cheese Grits with Chilies

Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.

Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed.

Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir.

Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.

Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.

I have a good, basic recipe for cheese grits in my cookbook, but last night I was feeling feisty.

I was cooking steaks. Big, fat, juicy rib-eye steaks with beautiful marbling and gorgeous color. I was definitely potatoed out we&rsquod had baked potatoes and smashed potatoes already this week. So I reached for the guh-ree-yuts and planned to whip up my old cookbook standby, which, by the way, is a delicious golden nugget of comfort food on earth. But instead of going the way of cheddar, I dumped in some chilies and a different kind of cheese, as well as a little cream cheese to give it a different texture.

It turned out to be such a great complement to our steaks. Like, totally.

When I tweeted last night that I&rsquod eaten too much of the delectable side dish, I was surprised at the number of people I heard from who either hadn&rsquot heard of grits&hellipor just hadn&rsquot tried them. How do these people function? How do they get out of bed in the morning?

Bring some water to a boil, and add in a little bit of salt.

Because of the cheese in cheese grits, though, you want to tread lightly with the salt at first. It can quickly overwhelm!


Spicy Squid and Grits

This spicy squid and grits recipe is loaded with fresh, late summer tomatoes, crushed red pepper, and lots of fresh basil. We pile it on top of creamy grits for a comforting, filling dinner that you can make in about 30 minutes!

I love shrimp and grits, but this week my CSA sent us fresh squid to use up. I decided that I wanted to try out a squid and grits recipe. In this recipe, I used loads of cherry tomatoes and chopped Roma tomatoes along with minced garlic and chili peppers to create a rich, sweet, and spicy sauce that worked perfectly with the squid.

How to make this Spicy Squid and Grits Recipe:

This squid and grits recipe is really easy to whip up.

You’ll start with the sauce. First, you’ll sauté an onion, add garlic, and then add minced red Fresno chili peppers. You can replace with crushed red pepper if you don’t have whole chili peppers.

After they aromatics are softened, melt a bit of butter into the pot and add the tomatoes. In this recipe, I used chopped Roma and whole cherry tomatoes, but you can use any combination of tomatoes you like. A simple can of diced tomatoes works well here too!

Add some stock and bring it to a boil. From here, it’s just a matter of letting the broth reduce down a bit.

While the sauce simmers, prepare the grits and set them aside to keep warm.

The final step of the sauce is just stirring in fresh basil leaves. Next, arrange the squid on top and drizzle with extra virgin olive oil and sprinkle with salt and pepper. Transfer to the broiler and cook for about 7-10 minutes or until the squid is opaque and begins to char in places.

To serve, throw a splash of lemon juice on the squid and pile it on top of the grits! Yum!

Looking for more pescatarian recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!


Preparation

Lightly rub the corn with 1 tsp. of the oil. In a medium bowl, toss the tomatoes with the remaining 2 tsp. oil and a generous sprinkling of salt and pepper.

Put the corn and tomatoes, cut side up, on the grill and cover. Grill, turning the corn occasionally (don’t turn the tomatoes), until the corn is browned in places and the tomato skins have darkened and the flesh has softened, 8 to 12 minutes.

Set aside 4 tomato halves for garnish and put the remaining tomatoes in a food processor pulse until smooth. When the corn is cool enough to handle, cut the kernels from the cobs.

In a heavy-duty 4-quart saucepan, bring 3-1/2 cups of water and 2 tsp. salt to a boil over high heat. Whisk in the grits, chili powder, and the tomato purée. Bring to a boil and stir in two-thirds of the corn kernels and the scallions.


Watch the video: Chili Leto (August 2022).