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A post shared by Forks Over Knives (@forksoverknives)

Ingredients 

(Serves 4)

• 1lb pack of ground beef
• 1x 15-ounce canned black beans 
• 2x 15-ounce canned tomatoes
• 1 cup of veg stock
• 2 large onions 
• 3 cloves garlic
• 1 small red chili
• 2 red bell peppers
• 1 tablespoon dried cumin
• 1 tablespoon dried coriander
• 1 tablespoon dried smoked paprika
• Salt and pepper to taste

View this post on Instagram

A post shared by Melissa Griffiths – Easy Family Recipes (@blessthismessblog)

Instructions

1. Chop the onion, pepper, garlic and chili
2. In a large pot, heat some oil and add the onion and pepper
3. Fry for a few minutes until softened, then add the garlic and chili
4. Season with salt and pepper
5. Fry for a few more minutes, and then add the ground beef
6. Add the dried spices and stir so everything is well mixed together
7. Continue to cook for another 5-10 minutes
8. Drain and rinse the black beans and add to the pot, cooking for another few minutes
9. Add the canned tomatoes and half the veg stock and increase the heat
10. Continue to stir and add stock while it simmers
11. Cook for 20-30 minutes, until the sauce has blended and thickened well
12. Serve with white rice and some sprinkled cilantro 

View this post on Instagram

A post shared by Healthy Life (@foodliife_)

The post Hearty Black Bean Chili Recipe  appeared first on Cooking 4 All.

Ingredients

• 1 chopped onion
• 3 minced garlic cloves
• 1 pound ground beef
• 5 large sliced mushrooms
• 1 can beans
• 2 cups water
• 1 can tomato paste
• 1 small can stewed tomatoes
• 1 teaspoon hot sauce
• 1 tablespoon cumin
• 2 tablespoons chili powder
• Garlic salt to taste

Instructions

There might be a lot of required ingredients to purchase at the store, but have no fear! Once you get all of them, making this chili will be a cinch. So let’s dive in.

Sauté the mushrooms and set aside in a bowl. Sauté the beef with the garlic and onions in a pot over medium heat. When the beef and vegetables have browned, add the tomato paste, stewed tomatoes, and water. Allow the whole thing to simmer for two hours.

Add the beans to the pot and let it simmer for another hour. When you’ve finished waiting, add the fried mushrooms. Keep stirring over medium heat for ten minutes, and you’re done! Enjoy!

The post We Can’t Get Enough of This Chili Recipe appeared first on Cooking 4 All.

Ingredients:

• 1 cauliflower
• 1/3 cup of fresh lemon juice
• 3 tablespoons cornflour
• 1 teaspoon chili flakes
• 2 tablespoons low sodium soy sauce
• 2 tablespoons sugar
• Oil for deep fry
• 2 tablespoons of salt

Instructions

1. Cut the cauliflower into medium size flowers. Steam the flowers for about 5 minutes until they are a bit softer, but not completely soft. Drain and cool for 10 minutes.
2. In a large bowl mix the cornflour and the salt. Add the cauliflower and mix to get a tender coating.
3. In another bowl mix the lemon juice, chili flakes, soy sauce, and sugar.
4. Heat the oil and then dip the cauliflower in the sauce mixture of lemon and chill and fry for 3-4 minutes until it’s golden. Carefully remove the cauliflower from the hot oil and soak with paper. Serve warm. Enjoy.

The post Easy to Make Fried Cauliflower with Lemon and Chili Flakes appeared first on Cooking 4 All.

One region of the country where you’ll find chili is just a little bit different than what you’re used to is in the city of Cincinnati, located in southwestern Ohio.

Greek immigrants from the region of Macedonia, who left their home country to move to Cincinnati in the early 20th century, developed a dish that combined traditional Mediterranean spices with a popular food ingredient in American cuisine, beef.

Spices like cinnamon, nutmeg, allspice, cumin, chili powder, clove, and bay leaf were combined with ground beef and tomato paste to make a type of “stew” that received the name of Cincinnati chili, which really has nothing to do with the most common type of American chili.

This dish began by being served on hot dogs and spaghetti, where diners found that they loved how the flavor worked together with shredded cheddar cheese. This remains the most common way of eating the dish.

Nowadays, you will also find some restaurants that offer the dish with beans and onions, making for a heartier option. What remains constant are the unique spices used to flavor the dish and the one-of-a-kind ways of eating it, especially over spaghetti.

Have you ever had the chance to try Cincinnati Chili? Did you like it?

The post The Story of Cincinnati Chili appeared first on Cooking 4 All.

Would you be brave enough to try these common, super-hot peppers?

Carolina Reaper

The hottest pepper in the world according to the Guinness Book of World Records is this hybrid pepper that was developed in South Carolina. It clocks in at an extremely intense 1.6 million Scoville heat units.

Trinidad Moruga Scorpion

The Trinidad Moruga Scorpion is unique in the fact that it is extremely hot, but that it still contains a sweet flavor that balances out at least some of the spiciness. But don’t get us wrong; it’s still intense.

Bhut Jolokia

This menacing hot pepper comes from Northeast India, a region that is famous for its spicy foods. Nothing is quite as spicy as this small but mighty pepper, which is even used as an elephant deterrent on fences for private property in the region!

Naga Viper

The Naga Viper was once considered the hottest pepper on Earth after being created by a chili pepper expert in England. It’s lost a bit of fame in recent years, but its raw heat can still be enjoyed by home gardeners, who have reported that it’s easy to grow.

The post Are You Brave Enough to Try These Extremely Hot Peppers? appeared first on Cooking 4 All.

Ingredients

The ingredients you need are:
6 cloves garlic
1 cup frozen corn
2 32-oz cans diced tomatoes
1/3 cup standard chili powder
3 15-oz cans beans
1 cup bulgur wheat
2 teaspoons garlic powder
2 tablespoons olive oil
2 medium yellow onions
3 tablespoons dried oregano
2 4-oz cans roasted green chilies
1 tablespoon maple syrup
2 teaspoons kosher salt
1/8 teaspoon chipotle powder
1/4 teaspoon black pepper
hot sauce
cilantro
chives

Instructions

Before you start cooking you should mince the garlic and chop the onions.

Cook the onions in a pan with the olive oil for 5 minutes. Include the garlic and continue cooking for 1 minute while also stirring.

Now you can add the bulgur wheat, green chilies, frozen corn, tomatoes, beans, chili powder, chipotle powder, maple syrup, kosher salt, and black pepper.

Stir all the ingredients together. You can always pour more water. The vegetarian chili should be covered in water while cooking.

Wait for the mixture to start boiling, and let it simmer for half an hour. The bulgur should be soft.

When the time is up you can serve the chili over rice, top it off with hot sauce, cilantro, chives or any other side that you like.

The post Make Vegetarian Chili In Only 30 Minutes appeared first on Cooking 4 All.

If you have chili coming out of your ears and you don’t know what to do, use it in these awesome recipes!

Chili Dogs

A classic chili dog cannot be beat, and it’s really a special treat that probably isn’t made enough at home. All you have to do is grill some hot dogs – either meat or soy – put them in buns, and top them with your chili and some grated cheese! You can also add relish, diced onions, or whatever other toppings you like.

Shakshuka

Shakshuka is a North African egg dish, where the eggs are poached in tomato sauce. Since there is already a lot of tomatoes in chili, why not use it in place of the sauce! If your sauce is really thick, add a little more tomato sauce and then heat it up, drop the eggs in, and you have an awesome protein-packed dish!

The post What To Do With Extra Chili! appeared first on Cooking 4 All.

View this post on Instagram

A post shared by Forks Over Knives (@forksoverknives)

Ingredients 

(Serves 4)

• 1lb pack of ground beef
• 1x 15-ounce canned black beans 
• 2x 15-ounce canned tomatoes
• 1 cup of veg stock
• 2 large onions 
• 3 cloves garlic
• 1 small red chili
• 2 red bell peppers
• 1 tablespoon dried cumin
• 1 tablespoon dried coriander
• 1 tablespoon dried smoked paprika
• Salt and pepper to taste

View this post on Instagram

A post shared by Melissa Griffiths – Easy Family Recipes (@blessthismessblog)

Instructions

1. Chop the onion, pepper, garlic and chili
2. In a large pot, heat some oil and add the onion and pepper
3. Fry for a few minutes until softened, then add the garlic and chili
4. Season with salt and pepper
5. Fry for a few more minutes, and then add the ground beef
6. Add the dried spices and stir so everything is well mixed together
7. Continue to cook for another 5-10 minutes
8. Drain and rinse the black beans and add to the pot, cooking for another few minutes
9. Add the canned tomatoes and half the veg stock and increase the heat
10. Continue to stir and add stock while it simmers
11. Cook for 20-30 minutes, until the sauce has blended and thickened well
12. Serve with white rice and some sprinkled cilantro 

View this post on Instagram

A post shared by Healthy Life (@foodliife_)

The post Hearty Black Bean Chili Recipe  appeared first on Cooking 4 All.

Ingredients

• 1 chopped onion
• 3 minced garlic cloves
• 1 pound ground beef
• 5 large sliced mushrooms
• 1 can beans
• 2 cups water
• 1 can tomato paste
• 1 small can stewed tomatoes
• 1 teaspoon hot sauce
• 1 tablespoon cumin
• 2 tablespoons chili powder
• Garlic salt to taste

Instructions

There might be a lot of required ingredients to purchase at the store, but have no fear! Once you get all of them, making this chili will be a cinch. So let’s dive in.

Sauté the mushrooms and set aside in a bowl. Sauté the beef with the garlic and onions in a pot over medium heat. When the beef and vegetables have browned, add the tomato paste, stewed tomatoes, and water. Allow the whole thing to simmer for two hours.

Add the beans to the pot and let it simmer for another hour. When you’ve finished waiting, add the fried mushrooms. Keep stirring over medium heat for ten minutes, and you’re done! Enjoy!

The post We Can’t Get Enough of This Chili Recipe appeared first on Cooking 4 All.

Ingredients:

• 1 cauliflower
• 1/3 cup of fresh lemon juice
• 3 tablespoons cornflour
• 1 teaspoon chili flakes
• 2 tablespoons low sodium soy sauce
• 2 tablespoons sugar
• Oil for deep fry
• 2 tablespoons of salt

Instructions

1. Cut the cauliflower into medium size flowers. Steam the flowers for about 5 minutes until they are a bit softer, but not completely soft. Drain and cool for 10 minutes.
2. In a large bowl mix the cornflour and the salt. Add the cauliflower and mix to get a tender coating.
3. In another bowl mix the lemon juice, chili flakes, soy sauce, and sugar.
4. Heat the oil and then dip the cauliflower in the sauce mixture of lemon and chill and fry for 3-4 minutes until it’s golden. Carefully remove the cauliflower from the hot oil and soak with paper. Serve warm. Enjoy.

The post Easy to Make Fried Cauliflower with Lemon and Chili Flakes appeared first on Cooking 4 All.

One region of the country where you’ll find chili is just a little bit different than what you’re used to is in the city of Cincinnati, located in southwestern Ohio.

Greek immigrants from the region of Macedonia, who left their home country to move to Cincinnati in the early 20th century, developed a dish that combined traditional Mediterranean spices with a popular food ingredient in American cuisine, beef.

Spices like cinnamon, nutmeg, allspice, cumin, chili powder, clove, and bay leaf were combined with ground beef and tomato paste to make a type of “stew” that received the name of Cincinnati chili, which really has nothing to do with the most common type of American chili.

This dish began by being served on hot dogs and spaghetti, where diners found that they loved how the flavor worked together with shredded cheddar cheese. This remains the most common way of eating the dish.

Nowadays, you will also find some restaurants that offer the dish with beans and onions, making for a heartier option. What remains constant are the unique spices used to flavor the dish and the one-of-a-kind ways of eating it, especially over spaghetti.

Have you ever had the chance to try Cincinnati Chili? Did you like it?

The post The Story of Cincinnati Chili appeared first on Cooking 4 All.

Would you be brave enough to try these common, super-hot peppers?

Carolina Reaper

The hottest pepper in the world according to the Guinness Book of World Records is this hybrid pepper that was developed in South Carolina. It clocks in at an extremely intense 1.6 million Scoville heat units.

Trinidad Moruga Scorpion

The Trinidad Moruga Scorpion is unique in the fact that it is extremely hot, but that it still contains a sweet flavor that balances out at least some of the spiciness. But don’t get us wrong; it’s still intense.

Bhut Jolokia

This menacing hot pepper comes from Northeast India, a region that is famous for its spicy foods. Nothing is quite as spicy as this small but mighty pepper, which is even used as an elephant deterrent on fences for private property in the region!

Naga Viper

The Naga Viper was once considered the hottest pepper on Earth after being created by a chili pepper expert in England. It’s lost a bit of fame in recent years, but its raw heat can still be enjoyed by home gardeners, who have reported that it’s easy to grow.

The post Are You Brave Enough to Try These Extremely Hot Peppers? appeared first on Cooking 4 All.

Ingredients

The ingredients you need are:
6 cloves garlic
1 cup frozen corn
2 32-oz cans diced tomatoes
1/3 cup standard chili powder
3 15-oz cans beans
1 cup bulgur wheat
2 teaspoons garlic powder
2 tablespoons olive oil
2 medium yellow onions
3 tablespoons dried oregano
2 4-oz cans roasted green chilies
1 tablespoon maple syrup
2 teaspoons kosher salt
1/8 teaspoon chipotle powder
1/4 teaspoon black pepper
hot sauce
cilantro
chives

Instructions

Before you start cooking you should mince the garlic and chop the onions.

Cook the onions in a pan with the olive oil for 5 minutes. Include the garlic and continue cooking for 1 minute while also stirring.

Now you can add the bulgur wheat, green chilies, frozen corn, tomatoes, beans, chili powder, chipotle powder, maple syrup, kosher salt, and black pepper.

Stir all the ingredients together. You can always pour more water. The vegetarian chili should be covered in water while cooking.

Wait for the mixture to start boiling, and let it simmer for half an hour. The bulgur should be soft.

When the time is up you can serve the chili over rice, top it off with hot sauce, cilantro, chives or any other side that you like.

The post Make Vegetarian Chili In Only 30 Minutes appeared first on Cooking 4 All.

If you have chili coming out of your ears and you don’t know what to do, use it in these awesome recipes!

Chili Dogs

A classic chili dog cannot be beat, and it’s really a special treat that probably isn’t made enough at home. All you have to do is grill some hot dogs – either meat or soy – put them in buns, and top them with your chili and some grated cheese! You can also add relish, diced onions, or whatever other toppings you like.

Shakshuka

Shakshuka is a North African egg dish, where the eggs are poached in tomato sauce. Since there is already a lot of tomatoes in chili, why not use it in place of the sauce! If your sauce is really thick, add a little more tomato sauce and then heat it up, drop the eggs in, and you have an awesome protein-packed dish!

The post What To Do With Extra Chili! appeared first on Cooking 4 All.