Fry hamburger and drain.
Add onion and green pepper.
Add kidney beans.
Slice tomatoes and add.
Add tomato paste and water to taste.
Add dry chili mix and Tabasco sauce.
Salt and pepper to taste.
Rinse the dry beans and add to crock pot.
Add 4 cups of water and cook until tender.
Add 1.5 cup of the dry chili mix, undrained Rotel tomatoes, 1/2 cup dry barley.
Add 1 cup of additional water.
For less heat you may just add stewed tomatoes.
Saute the vegetables; add to beans and chili mix.
Cook on low heat for one hour.
Brown beef and onion; drain fat.
Add tomato sauce, 1 can water and chili mix to meat.
Salt to taste, let simmer 10 to 15 minutes. Press 5 to 6 crescent rolls on bottom of a 9 x 9-inch baking dish with sides.
Spoon in chili.
Cover with shredded cheese, top with remaining rolls.
Bake according to crescent roll package.
Brown hamburger; drain.
In large skillet, add to hamburger, chili mix, pepper and onions; simmer for 5 minutes until onions are transparent.
Add tomato sauce and stewed tomatoes.
Simmer for 30 minutes.
Add macaroni; simmer 10 more minutes.
o salt to taste.
Mix all dry ingredients together and pour
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 chili until hot.
Remove from heat.
Add all ingredients and mix well.
Put in a bowl and cover with Cheddar cheese.
Eat up!
Combine beef, bread crumbs, egg and 2 tablespoons chili mix; mix well.
Shape into tiny meatballs; fry in oil until brown.
In pan, combine remainder of seasoning mix, water, tomatoes and macaroni.
Bring to boil; reduce heat and simmer 15 to 20 minutes. Add meatballs to sauce; heat a few more minutes.
Makes 6 servings.
Brown ground beef and drain off grease.
Add tomato sauce, chili mix and corn.
Cook for approximately 5 minutes on medium heat.
In a pie plate press together the biscuits to form the piecrust.
Take half of the package of Mozzarella cheese and spread over the bottom layer of piecrust.
Add meat mixture and top with remaining Mozzarella cheese.
Bake at 350\u00b0 for 25 - 30 minutes until golden brown.
Remove from oven and let stand for 5 minutes before cutting.
Serves:
4 - 6.
Cook meat and onion with chili powder on stove top in skillet until brown and cooked through. Drain off ground meat. Combine meat and onions with diced tomatoes, chili beans and kidney beans in large pot. Add chili mix and stir. Simmer on low heat for 30 minutes or until warmed through.
In a heavy skillet, combine meat, onion, and bell pepper. Cook meat until brown and vegetables are tender. Drain well on a paper towel.
Place in a large pan. Add salt, chili pow der and chili mix. Stir until well mixed.
Add tomato soup, sauce, tomatoes and water. Mix well again.
Add potato.
Bring to a boil. Cover and simmer for 2 hours.
Serve over rice or spaghetti.
Combine stewed tomatoes, beans and water in a large pot and bring to boil.
Add chili mix, chili powder and Spike.
Stir well and let simmer.
Brown meat in a large skillet.
Season with salt, pepper, garlic salt and Spike.
Add 1/2 of the chopped onions to meat mixture and 1/2 of the chopped onions to the tomato mixture (small amounts at intervals).
Drain browned meat of any excess grease and add to tomato mixture and let simmer for about 30 minutes.
Brown turkey in wok.
Stir to break up. Add onions and garlic. Saute until soft. Add chili mix.
Stir to blend.
Stir in remaining ingredients.
Cover and simmer over low heat for 35 to 40 minutes.
Add water, if chili becomes too thick.
Serves 4 to 6.
Brown meat, peppers and onion with salt.
Add garlic, cumin, chili mix and flour.
Cook 2 minutes.
Do not drain.
Add beans, tomato sauce and water.
Simmer slowly for 30 minutes, stirring occasionally.
Brown ground beef in skillet. Salt and pepper to taste; drain. Put tomato sauce, water, chili mix, beans and some broken spaghetti noodles in pan. Add ground beef and mix.
Cook over low heat for 30 minutes.
Brown hamburger and onions.
Drain. Add chili mix.
Stir until mixed together.
Add tomato sauce and chili beans.
Stir while adding ingredients.
Add coffee to thin, until desired thickness. Simmer on medium for 2 to 3 minutes.
Then cook on low until ready to eat.
Add coffee when needed or soup to thicken.
Add crackers to taste!
Brown first 5 ingredients in skillet; drain off grease.
In a large pan, put 1 cup cooked rice; add meat mixture, beans, chili mix, chili powder and salt to taste.
Stir and simmer about 30 minutes.
You may need to add some water while simmering.
Mixture will be real thick.
Serves 8 to 10 people.
Brown all the meat in the pot.
Drain partially.
Add onions, peppers, parsley, garlic and chili mix (per the instructions) and cook until the onions are clear.
Add tomatoes, sauce, cinnamon, brown sugar and the rest of the chili mix.
Cook, covered, on medium-low heat for 2 to 3 hours.
Serve with shredded Cheddar cheese sprinkled on top.
Brown ground beef;
drain.
Add chili mix, tomato juice and beans; simmer about 30
minutes.
Add
flour
to water and add to chili.
Mix
well.\tAdd cooked spaghetti.
Simmer about 10 minutes more.
This is really better if made the day before you plan to serve it.