Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
edium-high heat. Carefully add beef brisket and brown the meat
igh and add half the beef; cook, breaking up pieces with
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir browned beef, chili beans in sauce, stewed tomatoes, diced tomatoes and green chilies, onion, tomato paste, brown sugar, chili seasoning mix, and barbeque sauce together in the crock of a slow cooker.
Cook on High for 3 hours.
Brown chopped onions in vegetable oil.
Add water, ground beef, chili powder, red pepper and salt to onion mixture.
Cook until ground beef is done, approximately 45 minutes.
Add ketchup. Simmer for 30 minutes longer.
minutes.
Add the beef, chili powder, cumin, red pepper, and
killet brown the ground beef and add Chipoltle chili powder to taste
Heat oven to 325. Place 28x18\" piece heavy duty aluminum foil in roasting pan. Combine seasoning ingredients; spread on beef steaks. Place roast in center of foil; top with onions and chili sauce. Bring shorter ends of foil together above steaks; fold down to seal. Fold in sides of foil to seal.
Bake in 325 oven 1-3/4 hours or until roast is fork tender. Carefully open foil. Remove steaks; keep warm.
Toppings are optional.
ake chili brown 1 pound ground meat of choice (generally beef or
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.
Stir crumbles, 1 can great Northern beans, vegetable broth, salsa, and corn together in a large pot over low heat.
Puree remaining can great Northern beans in a blender until smooth; stir with the mixture in the pot. Bring the mixture to a simmer and cook for 30 minutes.
Stir jalapeno pepper Cheddar cheese and Cheddar cheese into the chili; cook, stirring frequently, until the cheese is melted, 5 to 10 minutes more.
Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving. Serve topped with cheese.
Serving suggestion: Serve with a simple side of Ritz Crackers.
ve Chasen stopped making the chili himself) is a quarter
eady first to actually make Beef Jerky with some preparation. I
In large pot, cover ground beef with water.
Squish with hands until \"grainy.\"
Mix other ingredients with meat.
Cook slowly for 3 to 4 hours.
Easy to halve this recipe.
Makes about 1/2 gallon.
Brown beef in two batches in a
inutes, stirring often. Add the beef and use a wooden spoon
br>Stir in the Ground Beef and cook until browned.
Brown ground beef and drain off fat; add enchilada mix according to package directions.
In small amount of oil, quickly fry tortillas, just enough to soften.
Place on paper towel to drain.
Shred cheese.
In 9 x 13 baking dish, place 1/3 of chili in pan bottom.
In center of tortilla, place small amount of beef mixture and cheese.
Roll up and put in baking dish.
When dish is full, pour remainder of chili over top of enchiladas.
Sprinkle with cheese and bake in 350\u00b0 oven until bubbly.
Place the ground beef in a large pot and