ew Mexicans are crazy.
CHILI # 2 - EL RANCHO'S
o taste, but makes the chili thicker, and the fiber content
Brown turkey; drain well.
Put turkey in 5-quart pot.
Add remaining ingredients in order given.
Bring chili to a gentle boil.
Reduce heat to low and simmer until done.
Yields 4 quarts of chili, 288 calories per 2-cup serving.
garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and
Brown ground chuck in large Dutch oven.
Drain excess fat.
Add tomato sauce, water and chopped onion to ground chuck.
Combine chili powder, red pepper, garlic powder, cumin, salt, paprika and oregano.
Add to other ingredients.
Add red kidney beans, if desired.
Cook over medium to low heat for 1 1/2 hours.
Serve with grated Cheddar cheese on top of each serving.
Mix Chianti, water, chili powder, salt, oregano, cumin, fennel seed, sage, mint leaves, steak sauce and chocolate syrup; mix well.
Brown meat, onions and garlic.
Drain fat and add peppers, juice from kidney beans, tomatoes, pepperoni, shallots and seasonings.
Bring to a boil.
Lower heat and simmer, covered, for 45 minutes.
Stir in kidney beans and simmer for another 15 minutes.
Brown beef and onion, drain.
Combine with remaining ingredients in a crock pot.
Cook over low setting for 12-24 hours. Add chili powder as desired.
ould enjoy.
Like most chili recipes, this one tastes better the
Add all ingredients into a large skillet or pan.
Cook under low heat, stir often, enjoy!
ix diced tomatoes, chili beans, red beans in chili sauce, yellow and
In large soup kettle, brown ground beef and sausage with onion and bell peppers.
Drain any excess grease and then add remaining ingredients.
Heat to a full boil, then reduce heat and simmer on low for 1 to 2 hours.
Season to taste.
Serve with Fritos and grated cheese.
nd all spices and minced chili in a mixing bowl. Mix
salt, black pepper, cumin, and chili powder in a bowl and
ogether the oil, vinegar, Tabasco, chili powder, garlic powder and salt
Heat oven to 350F degrees.
Place rice in a greased 3-quart casserole dish.
Add hot water; cover and let stand for 5 minutes.
Meanwhile, brown the meat in a large frying pan.
Add barbecue sauce, tomatoes, beans, and chili powder.
Mix well and then bring to a boil.
Spoon the meat mixture over the rice.
Sprinkle with cheddar cheese.
Cover and bake for 30 minutes.
Garnish with green onions.
Brown meat and drain off fat.
Put meat in a 1-quart pot and add 2 cups water.
Add remaining ingredients.
Simmer over low heat for 2 hours.
Keep pot covered.
Stir occasionally.
Serves 5 to 6.
In a heavy skillet, brown ground meat and sausage.
Transfer to a 4-quart pot.
In the same skillet, add beef stock and bring to a boil.
Remove stock from heat.
Crumble saffron and add to stock.
Set this aside.
In large pot brown ground beef.
In small frying pan, cook onions and bacon until onions are transparent.
Combine with ground beef.
Add remaining ingredients, being sure to add tomato juice last.
Cover and simmer on low for 1 1/2 hours.
Stir frequently.
Serve topped with grated Cheddar and chopped onion. Serve with crackers or cornbread.
*The Fire Chief assured me 1/4 cup is correct.
In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt.
In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat.
Add spices and seasonings, stir.
Add crushed tomatoes.
Add kidney beans that have been drained and rinsed.
Add beer, stir.
Add water or stock (if needed) until desired consistency is reached.
Bring to a boil, reduce heat to low.
Simmer for approximately 1 1/2 - 2 ...