o taste, but makes the chili thicker, and the fiber content
ntil beef is tender and chili is thick; taste and adjust
ould enjoy.
Like most chili recipes, this one tastes better the
tir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne
In a large pot start browning ground beef.
When beef is half done add all veg. to pot.
When veg. are half done add remaining ingredients excluding the tomato paste.
Bring to a boil over high heat stirring often.
Lower heat to simmer and let cook for 2 to 6 hours stirring often (the longer then better).
If chili is not thick enough for you add the tomato paste.
If you want to add beans go ahead, but this chili is great without them!
Crumble beef into heavy pot or Dutch oven.
Add onion and garlic.
Cook over medium to high heat until meat is browned, about 10 minutes.
Add tomatoes, beef broth, chili powder, cumin, oregano leaves, salt and cayenne.
Cover, simmer, stirring occasionally for 1 hour.
Add beans.
Simmer 30 minutes longer. Add water, if the chili becomes too thick.
Serve piping hot.
Crumble beef into heavy pot or Dutch oven.
Add onion and garlic.
Cook over medium to high heat until meat is browned, about 10 minutes.
Add tomatoes, beef bouillon, chili powder, cumin, oregano, salt and cayenne.
Cover.
Simmer, stirring occasionally, for 1 hour.
Add the beans and continue simmering until beans fall apart.
Add water if chili becomes too thick.
Serve piping hot. Serve with tortilla chips and green salad.
Brown hamburger and onion.
Add black pepper, chili powder and hot sauce to taste.
Add jalapeno peppers, tomatoes and beans. Let everything simmer about 15 minutes, then add cheese.
It will take about 15 minutes to melt if its cut into pieces.
Serve with hard rolls.
garlic powder, ground cumin and chili seasoning mix. Cover and simmer
Saute onions, bell peppers, celery and jalapenos in a little oil.
Add meat and brown.
Mix in remaining ingredients and add enough water to cover top.
Cook for 3 hours on low heat.
This may be a bit more chili powder than you like.
Taste for seasoning after the first bottle.
Mix all spices together.
Spray large skillet with Pam.
Brown beef, onion and garlic together.
Sprinkle with cornstarch.
Empty beef mixture into a Dutch oven pan.
Add tomato paste and stir in spice mixture.
Add salt and pepper to taste.
Turn burner to medium heat and stir in water.
Leave chili as thick as desired. Bring to a boil.
Reduce heat to low simmer.
Let simmer until spices are cooked, approximately 30 to 40 minutes.
Add more water for right thickness.
Stir occasionally.
ill be using for the chili. Once it is to your
o high.
Prepare the Cowboy Steak Seasoning following the separate
In a large pot, saute bacon over medium heat until starting to brown.
Add ground beef and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
Add garlic, onion, chili powder, cumin, salt and pepper; saute until onion starts to soften, about 3 minutes.
Add potatoes, beans, both cans of tomatoes and stock; bring to a boil.
Decrease heat and simmer until potatoes are just tender, about 20 minutes.
Add corn and simmer for 10 minutes.
Ladle into heated bowls and garnish with croutons.
Wash beans and pour into large saucepan or dutch oven.
Add all other ingredients except the salt.
Bring to a boil while stirring.
Reduce heat and allow to simmer for two hours, covered.
Stir occasionally, bringing up the beans from the bottom.
Add salt after 1 hour.
Beans are done when soft but still hold their shape.
Note: If doubling this recipe, do not increase the amount of chili powder.
In saucepan combine Wolf chili and Ranch Style Beans, heat. Arrange chips on a large plate. Top with chili mixture. Pour desired amount of heated cheese sauce over chili. Top with Rotel tomatoes, onions, olives and guacamole; amount you desire.
Add sour cream.
Brown and drain fat.
Add onion, lightly brown.
Add tomatoes, breaking up, and chili, corn and potatoes.
Season with salt, pepper and chili powder.
Cover and simmer for 30 minutes.
Easily doubled.
long with cumin, jalapeno powder, chili powder, cilantro, sugar, salt, lemon
Remember my recipes are just guidelines, not rules.
Butter insides of split buns; place butter side down in hot frying pan to brown.
Heat chili in small saucepan.
Shape meat into round patty 1/2 inch thick and place next to bun in middle of hot pan, turning only once when the red juices seep to the top. Place bun halves on a warm platter, browned sides up.
When other side of patty has been seared, slip meat onto the bun and cover with the hot chili beans.
Sprinkle with grated cheese and top off with raw onions.