Marinate the beef in the red wine, vinegar,
edium-high heat. Carefully add beef brisket and brown the meat
Brown chopped onions in vegetable oil.
Add water, ground beef, chili powder, red pepper and salt to onion mixture.
Cook until ground beef is done, approximately 45 minutes.
Add ketchup. Simmer for 30 minutes longer.
Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
minutes.
Add the beef, chili powder, cumin, red pepper, and
killet brown the ground beef and add Chipoltle chili powder to taste
r>1/2 pound ground beef
1/2 pound ground
In food processor, add diced peppers, juice
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.
Soak first 3 ingredients in ice water for 5 minutes. Drain well.
Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
Season with salt to taste.
Combine the chicken and vegetables, parsley with the dressing.
Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
Spread the chili mayo evenly between the halved rolls.
Divide the chicken salad among the rolls.
Serve.
ve Chasen stopped making the chili himself) is a quarter
Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.
repare and finely grind beef heart in food processor.
3. Finely
ith foil.
Combine ground beef, sausage, onion, egg whites, garlic
pices into a small baby food or mason jar (or ziploc
Brown beef in two batches in a
hop into cubes. Season ground beef also. Set aside.
In
b>food processor and pulse until they are powder.
Cut the beef
Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.
ith a copy of this recipe: http://www.guardian.co.uk