ur chili as follows (items for the 3,4, and 5 way
acket.After the Sky Line Chili has been made now you
utch oven until softened, approx 5 minutes after oil is sizzling
Bring the water to the boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients.
Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool, then refrigerate overnight. Skim off any accumulated fat and reheat the chili.
Serves with any or all of the following accompaniments:
1 way: cooked spaghetti.
2 way: finely grated cheddar cheese
3 way: chopped raw onion
4 way: cooked kidney beans
5 way: oyster crackers.
eans, garlic powder, garlic salt, chili powder, pepper, water and salt
Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain.
Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally.
Add the beans and cook for another 5 minutes.
Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.
he cooked beans, and simmer 5 minutes over medium-high heat
Brown hamburger.
Add all ingredients.
Simmer 3 to 4 hours. Remove garlic clove and bay leaves.
Serves 5 ways:
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
br>In medium saucepan, simmer chili until heated through.
Cook
rumbled and completely brown, about 5 minutes. Reduce the heat to
Mix all together and cook 6 hours over low heat in heavy pan (don't brown beef).
Skim fat off top before serving.
Can be eaten as is or served as 4 or 5-way chili.
Cook and drain spaghetti; put on plate, top with chili.
Add beans, chopped onions and grated cheese as desired (remove bay leaf).
Serve with oyster crackers.
Dried Chili Salsa is Recipe #408273.
In a dutch oven over medium high heat melt bacon fat.
Brown beef with black pepper. We like to chop the beef so it is a fine mince, not chunky-that part is up to you.
Drain off most of the fat, leaving about 1/4 cup.
Add chicken broth.
Bring to a boil.
Reduce heat to medium low and cook until liquid has reduced to 1 inch.
Add beef broth, salsa and remaining spices.
Cook to desired thickness.
Serve with warm corn tortillas and shredded sharp cheddar cheese.
In a large pot, heat oil and saute onions.
Add rest through chili relish (separate recipe as Chile Relish). Bring to a boil.
Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min)
Add Cumin and Salt to taste, add celery & simmer another 5 minute.
he rolled tortillas, then the Chili Con Queso.
Sprinkle lightly
Brown turkey in a large pan sprayed with Pam until broken apart and brown.
Add green pepper and onion.
Reduce heat and cover.
Cook over medium heat until peppers are tender.
Add beans, tomatoes and chili mix.
Simmer 10 minutes and serve.
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
Sprinkle each serving with minced onion and grated cheese if desired.
In a large pot, brown turkey with chopped onion.
Add beans, tomatoes, garlic, chili powder, cumin, and salsa to turkey mixture. Cook until hot.
Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. Sprinkle with cheese if desired.
ew Mexicans are crazy.
CHILI # 2 - EL RANCHO'S AFTERBURNER
Brown hamburger and onions in a pan. Drain fat, add soup and chili powder. Stir and simmer for 10 minutes.