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
ngredients except crumbled sausage and beef to a stockpot, bring to
Cook the ground beef to a chunky consistency in
ver medium high heat. Add beef and cook, stirring and breaking
ith cooking spray.
Sprinkle beef with salt.
Add half
Heat oil in a large frying pan over medium-high heat. Cook beef and onion, stirring, until beef is browned. Add garlic and chili. Cook, stirring, until fragrant. Add wine and bring to a boil. Boil for 1 min, or until liquid is almost evaporated. Transfer to a 5 quart slow cooker.
Stir in stock, peppers and tomato puree. Cook on low for 5 hours.
Add zucchini and beans. Cook on low for 1 hour.
Just before serving, stir in 1/2 the chiffonade basil. Season to taste. Serve sprinkled with remaining basil.
utch oven on high. Brown beef in 2-3 batches. Set
Peel shallots, leaving root ends intact; cut in half lengthwise.
Combine shallot, beef, chili, garlic, tomatoes, tomato paste, stock, and brandy in 5-qt slow cooker. Cook, covered, on low, for 8 hours.
Add beans. Cook, covered, on high, for 20 mins or until hot. Stir in parsley; season to taste.
Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
Add in the bell peppers; cook until softened (about 5 minutes).
Add in the chili powder and cumin and stir to coat.
In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
Cover and cook on HIGH until flavors are blended (about 4-5 hours).
Season with black pepper.
In a medium bowl, combine beef, chili powder, cumin, salt, black pepper,
o a bowl, add the chili powder, paprika, and oregano, and
Heat oil in a nonstick frying pan and brown the ground beef. Season with salt and pepper then add the onion and garlic and cook for 2 mins. Stir in the tomato paste and cook for 2 mins. Add the tomato juice and chopped tomatoes, stir and simmer for 2 more mins. Add the kidney beans, baked beans and corn, season to taste with salt and pepper and simmer for a few more mins until heated through. Serve with sour cream and garnish with the sliced chili peppers and chopped rosemary.
Heat oil in a medium saucepan on high. Saute onion and garlic 5 mins, until tender. Add cumin, paprika and chili pepper. Cook, stirring, 1 min. Add steak, stock, tomatoes and tomato puree. Bring to a boil. Reduce heat and simmer 40-45 mins, until meat is tender. Stir in kidney beans and pepper. Cook, stirring, 10 mins, or until pepper is tender. Serve with sliced avocado, sour cream and warm tortillas.
Place Ground Beef, Chili Mix, Kidney Beans and Tomato Sauce in a large 6 quart Crockpot and stir well. This makes a FULL POT so be careful!
Cook on low until hot and bubbly about 5 - 6 hours.
Add the Cheese and allow it to simmer on low for another half hour.
Serve with crackers or chips and enjoy!
re soft, add the ground beef to the pan and cook
o 350.
Brown ground beef drain put back in pan
he pan to coat. Add beef cubes; cook and stir to
ven add the oil. Cut beef into bite size pieces. Add
re powder.
Cut the beef into large and season with