large heatsafe serving dish and add chili oil and parsley.
arge bowl, combine potatoes, oil, chili powder and garlic powder; toss
an bake those for a side dish as you bake the shrimp
br>Open the cans of chili and the tomatoes.
Do
ach Pig in a blanket side by side in a skillet, forming
Spray baking dish with cooking spray. Pour hot chili into dish; spread evenly
ish.
NOTE: Traditionally this dish is eaten by shredding off
Evenly spread chili beans in 9 x 13-inch baking dish.
Evenly space wieners atop of chili in dish.
Prepare corn bread and pour over layered ingredients.
Try to seal corn bread to edges of the dish.
Sprinkle grated cheese over corn bread.
Bake time and temperature called for in your corn bread recipe or package instructions.
Cheese is optional.
In a
microwave-safe
dish, place water, uncooked rice, onion, green pepper, bouillon granules and chili powder.
Cook covered on High for
2
to
3
minutes or until vegetables are tender and water
is
absorbed.
Stir
in beans.
Microwave on High for 2 to 3
minutes
or
until heated through.
Stir and sprinkle with cheese before serving.
Serves 4.
ew Mexicans are crazy.
CHILI # 2 - EL RANCHO'S AFTERBURNER
ore if used as a side dish.
Pick through dried pulses
ve Chasen stopped making the chili himself) is a quarter
etting.
Grease an oven dish of roughly 8 x 8
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
hicken 11/2 minutes per side. Transfer the chicken to a
Saute beef and chopped onion.
Add chili powder and comino seed.
Saute a few minutes.
Don't burn!
Add tomato paste and mix well, then add tomato juice or V-8 to make soupy.
Next, add beans (optional) and bouillon cubes.
Simmer several hours, stirring occasionally.
Heat should be low enough so the mixture bubbles now and then.
Serve with a scoop of rice on top and side dish of crushed jalapeno or red pepper for twang.
The longer you cook it, the better it gets.
Serves 10 normal chili-heads, 6 Texans.
Brown the hamburger meat in a skillet.
Drain.
Pour into a pan and add water.
Boil for about 10 minutes.
Add tomato sauce, chili powder, seasoning and chili beans.
Let this mixture cook for about 15 minutes.
Take a potato masher and mash mixture up, while still on stove cooking.
Turn burner to low and simmer for 20 more minutes.
Stir often.
If mixture gets too thick, add more water. Chili is best thick.
A good side dish with this is sliced cheese, sweet pickles and onions.
Cook rice as in basic recipe (washed and boiled for 45 minutes).
Fry bacon crisp and drain.
Saute onions and celery in butter, add mushrooms and seasonings.
When cooked, mix with wild rice and serve as side dish.
This is ample serving for 4.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
Fry leek mushrooms and onion in vegetable oil for about 5 minutes.
Add chicken, shrimp and chili pasta.
Fry again for about 5 minutes.
Add the cole slaw at the last minute.
Fry the cooked rice in vegetable oil and sojasauce for 5 minutes.
Combine mixture with the rice and heat well for a little while (keep stirring).
Add sojasauce to taste.
Side dish:
Fried egg with a slice of ham.