ir in the KILLER COCOA CHILI SPICE MIX.
Keep
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.
f sauce, can of water, chili beans and any seasonings (I
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.
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.)
alapenos to taste
for chili dogs.
cook hot dogs
Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.
Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
Divide chili among 4 bowls and sprinkle with chives.
put the 2 cans of chili into a microwave safe bowl
Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.
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.
dd the tomato sauce and chili beans (do not drain). Stir
earing disposable gloves, slit the chili pepers in half lengthwise. Remove
Brown hamburger meat; drain.
Add tomatoes and chili.
Mix well.
Simmer 30 minutes to 1 hour.
Brown beef with onions and garlic.
Add tomatoes, tomato sauce, water, chili powder, cocoa, cinnamon and allspice.
Simmer while cooking spaghetti or preparing hotdogs.
Cincinnati chili is served with spaghetti or on hotdogs to make it \"Two Way.\"
Add cheddar cheese on top and you have \"Three Way.\"
With chopped onions you have \"Four Way\" and with beans you have \"Five Way.\" Season with Tabasco to your liking.
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.
Trim separable fat from stew meat, then cut in 3/4-inch pieces. In a 3-quart saucepan, stir together meat, hominy or corn, undrained tomatoes, onion, chili pepper, water, oregano, bouillon granules and garlic.
Heat to a boil.
Reduce heat.
Cover and simmer about 1 1/2 hours or until meat is tender.
Saute garlic in 2 tablespoons Crisco; add meat.
Saute until brown.
Add chili bowl; mix well.
Cook, covered, on low fire until tender.
Add 2 tablespoons flour.
Mix well.
Add water and hot sauce.
Continue to cook 30 minutes.
Serve plain or with beans or rice.
In large saucepan, mix chili seasoning and tomato paste.
Add ground beef and beans.
Stir well.
Add water to desired thickness.
Cook on medium heat until simmers.
Lower heat and simmer 1 hour or until desired flavor.