In a large pot or dutch oven, cook ground chuck. Then, saute onion in the fat.
In a separate pot, boil macaroni according to instructions on box.
Once the onion and ground chuck are cooked, add the cans of Varallo chili, tomato juice, spices, and water. (Here's a tip, just fill both cans 2/3rds of the way up with water -- that should be plenty)
After the macaroni is cooked, dump in into the big pot with the chili and simmer and reduce for around 30 minutes.
Enjoy!
ach chard leaf. Sprinkle with lime leaves, chili pepper and lemongrass. Wrap
owl.
Place noodles in heatproof bowl; cover with boiling water. Let
Brown ground beef with onion and garlic, then drain off excess fat.
While browning, pour tomato sauce and water into large pot.
Stir in chili powder, red pepper, salt and pepper. Bring to a boil.
Add browned ground beef mixture. Cook over medium heat for about 10 minutes.
Add beans and noodles. Cook for additional 3-4 minutes, then turn off heat.
Let the hot chili stand on the stove (10 minutes or so until noodles are cooked).
Add more water if it's thicker than you prefer and/or when reheating leftover soup.
Combine sauces with beef in medium bowl. Cover and refrigerate for 3 hours.
Place noodles in medium heatproof bowl and cover with boiling water. Separate with a fork and drain.
Heat oil in wok on high heat. Stir-fry beef mixture in batches until browned. Set aside.
Stir-fry green onions and garlic in wok until browned. Add pepper and corn and stir-fry until vegetables are almost softened. Return beef to wok with noodles, peas and stock. Stir-fry until heated through.
Brown the ground beef with the onion, then drain off
Heat the chili, salsa, salt and pepper and simmer for at least 15 minutes.
Boil franks.
Serve franks on buns with onion (optional) and Cheddar cheese with chili.
swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass
foil-lined baking sheets with no-stick cooking spray.
cook noodles according to package directions.
Serve chicken with noodles, sprinkle with Parmesan.
Partially mash beans in chili with fork.
Combine with remaining ingredients in saucepan; simmer 5 minutes, stirring occasionally.
Serve hot with corn tortillas or potato chips. Makes 5 cups.
eef over med-high, seasoning with salt and pepper. Drain grease
Spread cream cheese on bottom of a 9 x 13-inch cake pan, top with chili, cover chili with cheese.
Heat in 350\u00b0 oven until cheese is melted (and hot).
). Line a baking sheet with parchment paper.
Heat vegetable
PREHEAT oven to 375\u00b0F Prepare shells and cheese dinner as directed on package.
Stir in chili and peppers. Spread into 13x9-inch baking dish.
Prepare the cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.
Bake 25 to 30 minutes in preheated 375 degree oven, or until top of cornbread is golden brown and wooden pick inserted in center comes out clean.
Serving Suggestion -- a little extra shredded cheese, or some sour cream! If you like it a little spicy, use hot chili with beans.
Combine flour and chili sauce in plastic bag.
Pound meat and add to bag.
Shake until coated.
Pour oil in 7 1/2 x 12-inch utility dish.
Microwave on High 1 1/2 minutes.
Add meat.
Turn to coat both sides with hot oil.
Microwave on High 4 minutes.
Stir. Add onion, tomatoes, chili with beans and salt.
Cover with waxed paper.
Microwave on low for 25 minutes, stirring once.
Uncover. Sprinkle with cheese.
Cook on High for 30 seconds.
Serves 4.
Cook ground beef with green pepper and onion.
Add chili block and mix together in large pan.
Add water.
Add chili with beans and canned tomatoes. Cook slowly for 1 to 1 1/2 hours.
Serves 5 to 6.
In large saucepan, combine chili with beans, cheese soup and onions.
Add franks; heat to boiling.
Simmer mixture about 5 minutes to blend flavors.
To serve, place a frank on each toasted bun.
Top each with chili cheese sauce and sprinkle with crushed corn chips.
Yield:
8 to 10 sandwiches.
In a double boiler, melt a roll of jalapeno cheese with a can of chili with beans.
Serve with corn chips.
Combine steak, sauces, water, pepper, sugar and juice in large bowl.
Cover, refrigerate 2 hours.
Drain steak from marinade; reserve marinade.
Place noodles in large heatproof bowl, pour over boiling water, stir to separate; drain well.
Mix 1 tsp of the oil through the noodles.
Heat remaining oil in large wok, add steak in batches, stir-fry until tender; remove steak.
Add onions and reserved marinade to wok; stir until hot.
Return steak to wok with noodles and seeds; stir fry until hot.