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
Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
-combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
-Serve as a dip with shrimp.
inute. Add the bell peppers, chili powder, cumin, red pepper flakes
mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper.
Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
o taste; add lamb or beef, stir to coat, cover and
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.
ve Chasen stopped making the chili himself) is a quarter
Brown beef in two batches in a
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
arge skillet brown the beef with dried chili flakes, onion, garlic and
aute pan, brown the ground beef and chourico with onion until
etain their shape in the chili.
Drain, discarding liquid, and
ith cooking spray.
Sprinkle beef with salt.
Add half