Best 2 Spanish Chile Recipes

Spanish Chile, a delectable and versatile dish, promises to tantalize your taste buds with its vibrant flavors and rich aroma. Originating from the vibrant culinary tapestry of Spain, this hearty stew captures the essence of Spanish cuisine, where bold spices, fresh vegetables, and tender meats come together in a harmonious dance. Embark on a culinary journey as we explore the intricacies of preparing this classic dish, uncovering the secrets to creating an authentic Spanish Chile that will transport you to the sun-kissed landscapes of Spain with every bite.

Here are our top 2 tried and tested recipes!

SPANISH CHILE

Spanish Chile image

It's like hot sauce. If you're like me & love spicy then you'll love this. Plus, you can put it on most everything.

Provided by bbnandez food outlaw

Categories Sauces

Time 13m

Yield 3-4 cups, 10-20 serving(s)

Number Of Ingredients 7

Ingredients

2 avocados (doesn't matter what kind as long as they're ripe)
2 small tomatoes
1/4 medium Spanish onion
2 -3 jalapenos (depending on your hotness tolerance & how hot the jalapenos are)
1 teaspoon lime juice
adobo seasoning (to taste)
garlic powder (to taste)

Steps:

Boil the tomatoes & jalapenos in a medium pot.Dice up one of the avocados into 1/4 inch pieces and place to side. you can spray with lime juice to keep from turning brown.
Once the tomatoes & jalapenos are done. You can tell the tomatoes are done when the skins have lifted almost completely off & the jalapenos have changed/darkened a bit in color. Peel off the tomato skins the rest of the way and cut out the core ( BE CAREFUL THEY'RE HOT!). Place them into a blender and blend until they're like liquid. then cut off the tops of the jalapenos, again be careful they're hot. Place them into a blender one at a time. I'd leave it at two. Place in blender w/ the tomatoes & blend till liquid consistency.
Scoop out the insides of the other avocado & blend with the jalapenos & tomatoes, again to liquid like consistency.Cut the Spanish onion in half. take one of the halves & cut in half again. Take that quarter of the onion and place in blender with the mix and blend again till there's no chunks of onion.
Sprinkle in some adobo, garlic powder & lime juice. Then, taste! if it's not hot enough, blend in the 3rd jalapeno. Once the taste is to your liking, pour mixture into bowl and add the diced up pieces of avocado and mix up into the Chile.
Serve! Spoon onto whatever you like. Goes best on rice and red meat or poultry.
Note: if you have a fruit/ vegetable stand it's cheapest to buy ingredients there.

Nutrition Facts : Calories 69.6, Fat 5.9, SaturatedFat 0.9, Sodium 3.9, Carbohydrate 4.6, Fiber 3, Sugar 1, Protein 1

PRESSURE-COOKER SPANISH CHILI

Pressure-Cooker Spanish Chili image

I like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. -Lynn Faria, Meriden, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon packed brown sugar
2 teaspoons chili powder
1 envelope Goya Sazon with coriander and annatto (1 teaspoon)
1 teaspoon baking cocoa
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 can (16 ounces) chili beans, undrained
2 teaspoons red wine vinegar
Optional Toppings: sour cream and green onions

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally., Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.

Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 699mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

Tips:

To achieve the perfect smoky flavor, roast the peppers directly over an open flame or under a broiler. Alternatively, you can use a grill or a grill pan.
Remove the charred skin from the peppers while they are still hot. This will make the process easier and prevent the peppers from becoming bitter.
Use a food processor or blender to puree the peppers until smooth. If you prefer a chunkier texture, you can chop the peppers by hand.
Season the chili with salt, pepper, and cumin to taste. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
Simmer the chili for at least 30 minutes, or until the flavors have melded together. Serve with your favorite toppings, such as cheese, sour cream, and avocado.

Conclusion:

Spanish Chile is a delicious and versatile dish that can be enjoyed in many different ways. Whether you like it spicy or mild, chunky or smooth, there is a Spanish Chile recipe out there for everyone. So next time you're looking for a quick and easy meal, give one of these recipes a try.