Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
Saute over low heat for 15 minutes.
This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.
Heat a large nonstick skillet over high heat. Add the bacon and onion and cook, stirring often, until bacon begins to brown. With a spatula, slide the onion and bacon to the back side of the skillet.
At this point the skillet should be very hot. Add the meat and generously season with salt and pepper.Brown on one side and turn over, add the lime juice.
Reduce heat to medium-low and cover the skillet. Cook until the meat is tender and serve with accompaniments.
Coat beef in flour, dusting off excess.
br>Make the chili con carne: In a saucepan, cook the
il is hot, add cubed beef and quickly stir so that
Heat a large nonstick frying pan over medium heat. Brown ground beef for 4-5 mins, stirring to break up any lumps. Add garlic and onion and cook for 4-5 mins. Add cumin and paprika and cook for 1 min. Add red kidney beans and canned tomatoes. Bring to a boil, reduce heat and simmer for 10 mins, until thickened.
Meanwhile, for the salsa, combine diced tomato, cucumber and pea shoots. Toss with olive oil and lemon juice. Season to taste.
Distribute chili con carne and salsa between tortillas then roll up to enclose filling. Serve.
ook, stirring, until softened. Add beef and cook, stirring, until browned
or until soft. Add ground beef; cook, stirring to break up
Heat the oil in a saucepan and brown the ground beef. Add the onion, garlic, tomatoes and peppers and fry for 3 minutes. Add 1 cup water and stir in the chili con carne mix. Bring to the boil and simmer over a low heat for 5 minutes, stirring occasionally.
Add the kidney beans and sweet corn and season with salt and black pepper. Garnish with parsley and serve with warm tortillas.
Reheat the chili con carne in a large saucepan on medium-high heat until hot.
Meanwhile, mash the avocado with the lime juice in a small bowl until smooth; season to taste.
Preheat the broiler. Divide the tortilla chips among 4 heatproof serving bowls and sprinkle with cheese.
Broil, in batches, until the cheese melts. Top with the chili con carne, avocado mixture, sour cream, tomato and cilantro.
n high heat. Add the beef in batches and cook for
edium-high heat. Add the beef, onion, garlic and capsicum and
efrigerate. (this prevents browning).
Carne Asada Burritos:
Warm the
br>Pour Onion soup mix, beef, and chicken broths over roast
venproof plates. Spoon chili con carne over top then sprinkle with
large ziplock bag. Add beef patties in a single layer
heese melts. Serve chili con carne with cheesy nachos.
Dutch oven, brown the beef on medium high heat in
ven over med. heat, combine beef and pork.
Season with
ver high heat.
Pat beef dry.
Add to skillet