f sauce, can of water, chili beans and any seasonings (I
ir in the KILLER COCOA CHILI SPICE MIX.
Keep
op bag, add the drained Quick Pickles and flour and shake
nd add Chipoltle chili powder to taste, regular chili powder, and onions
eanwhile, to make the quick chili sauce, combine chili, tomato juice, vinegar, honey
spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier).
cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup.
pour the chili over the shredded cheese layer.
top with remaining shredded cheese.
microwave the layered dip until the cheese on top is fully melted-about 2 minutes.
serve with tortilla chips or crackers.
note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.
small bowl, combine the chili powder, salt, and cayenne. Rub
Trim fat from meat.
In large kettle, put meat, all beans, celery and onion.
Rinse cans with a little water; pour into one of the cans and add to soup along with 3 to 4 more cans of water. Bring to boil; reduce heat and simmer for 45 minutes to 1 hour, stirring from time to time.
When celery and onion are done, meat will be done.
Shred meat into soup if you wish.
Salt and pepper to taste.
At this point, you can serve as is or add chili sauce in pot or on side if you like it spicy as I do.
inutes. Turn off heat. Add chili beans, pinto beans, tomato sauce
Heat oil in a large skillet over medium heat. Add onion, green bell pepper, corn, and mushrooms; cook and stir until softened and heated through, 5 to 10 minutes. Add chili beans, salsa, chili seasoning, and mustard. Reduce heat to low and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.
Drain and rinse beans and corn.
Heat oil in a large soup pot.
Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
Bring to a boil, reduce heat, and simmer for about 30 minutes.
More vegetable juice can be added if chili gets too thick.
Brown hamburger meat and pour off grease.
Add beans and green chili to meat and simmer until hot.
Makes 6 servings.
Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.
Spray saucepan with nonstick spray.
Add turkey, onions, green peppers and garlic.
Cook until turkey is lightly brown or done. Add beans, tomatoes (with juices), salsa, cumin and chili powder. Bring to a boil, then reduce the heat.
Cover and simmer for 20 minutes to blend flavors.
If desired, top with Cheddar cheese or sour cream.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Mix all ingredients and simmer until well blended.
This recipe freezes well.
Brown meat and drain.
Add onion, garlic, chili powder, stewed tomatoes, kidney beans, tomato soup, Tabasco and sugar.
Simmer 15 to 20 minutes.
Serve over rice.
Easy!
ve Chasen stopped making the chili himself) is a quarter
Dump in crock-pot and enjoy.
This recipe is great for people who need a low sugar and low cholesterol diet.
(You can get the meatless taco filling from me.)
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.