Brown meat in oil, add water or broth, cover and simmer for 1 hour.
Add chili powder to meat and broth.
Mash garlic with salt to make paste.
Heat 1 tblspn oil on medium heat in skillet and add garlic paste and onion.
Cook onion until tender but do not brown.
Add flour and cook until well mixed.
Add onion mix, oregano, and cumin to meat mixture.
Cover and simmer about 1 1/2 hours until tender. Taste and add more salt as needed.
Cut up onion and cook in small amount of oil.
Set aside. Fry your tortillas in just a little bit of oil in the bottom of a pan. Drain the grease off of them.
Lay tortillas flat.
Spoon or spread chili colorado or canned Enchilada sauce over tortillas one at a time.
Then put onion on them and shredded cheese.
Roll them up and place them side by side in a shallow baking dish.
Cover again with small amount of chili sauce.
Bake at 350 degrees for just a few minutes until heated through.
Brown beef and garlic in deep iron pot.
Add onion, celery and green pepper and stir well.
Combine tomato sauce with chili powder, salt, oregano and cumin.
Stir well and add beef with tomatoes, chili salsa and jalapenos.
Fold in chili beans.
Add the beer last, without stirring.
Cover and simmer 1 to 1 1/2 hours. Serve with hot cornbread and an icy brew!
Brown the floured beef cubes in the oil. Adding more oil as necessary. Place in an large oven safe casserole.
Mix in the garlic, oregano, and pico de gallo.
Cover with the red chili and enchiladas sauces.
Taste for seasoning.
Bring to a boil on the stove.
Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender.
Serve with rice.
he surface of each dried chili clean. Place on a baking
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown; drain.
Stir in tomatoes with liquid, celery, chili powder, salt, sugar, Worcestershire sauce, red pepper sauce and kidney beans.
Heat to boiling; reduce heat. Cover and simmer 1 hour.
Makes 10 servings.
Also works well in crock-pot (all day) on low.
In heavy pot, brown ground beef, onions, peppers and garlic. Drain excess fat.
Add remaining ingredients except beans and corn meal.
Cover and simmer for 30 to 45 minutes.
Add beans and corn meal.
Corn meal serves as a thickener and adds a special flavor. Stir until desired thickness.
Add hot peppers or Tabasco for hot chili.
Recipe can be doubled.
Makes 10 to 12 servings.
Saute the vegetables; add to beans and chili mix.
Cook on low heat for one hour.
erving plate. Heat the Ancho Chili Sauce:
In a small
nd add Chipoltle chili powder to taste, regular chili powder, and onions
et aside.
For the Colorado sauce:
Heat a medium
5 minutes.***.
* Red Chile recipe above. Varied amounts and variety
00 shakes). Add mixture to chili slowly to achieve desired thickness.
Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
small bowl, combine the chili powder, salt, and cayenne. Rub
pen and add Beer, and Chili Powder. Stir, cover, and simmer
nto the pot; add cumin, chili powder, and salt. Bring to
ilantro and green onions.
Recipe Variation: To add a smoky
ir in the KILLER COCOA CHILI SPICE MIX.
Keep stirring
ender. Stir in the water, chili powder, brown sugar, cumin, salt