prinkle in 2 tablespoons of Mexene chili powder and stir (and a bit
Brown ground beef in 2 tablespoons shortening.
Add chopped onion and garlic (or use 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder).
Simmer until onion is tender.
Add Mexene chili powder, salt, tomato paste and hot water.
Cook in covered pan for 1 1/2 to 2 hours.
Mix 4 tablespoons flour with a little cold water and stir into the chili.
Let simmer for a few minutes.
Cook meat with Creole seasoning in iron pot until brown; drain.
Brown onions.
Cook celery, bell pepper, parsley, garlic, tomatoes, sauce, paste and Worcestershire for 1 1/2 hours over low heat.
Add meat and onions.
Add chili powder and cayenne pepper. Add water to cover ingredients.
Cook for 30 minutes.
If recipe is not salty enough, add 2 more ounces of Tony's seasoning. Freezes well.
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.
s gone.
Add the chili powder and about 1 cup water
Briefly sear meat and then add: diced onion,paprika,
chipotle chili pepper, boullion cube, Rotel green chile's and Coors to.
cover. Simmer, covered, for 1/2 hour or so.
Add cumin, garlic powder, black pepper, chili powder and beans. Cook for another 30 minutes or until meat is tender.
Brown onion, green pepper and meat in a little fat.
Add beans, tomatoes, corn, chili powder, salt, bay leaf and a dash of paprika and cayenne.
Add water until desired consistency.
Cover and simmer about 1 hour, adding water as needed.
Serves 15 to 20.
Into a 2-quart pot, first add sauteed onion.
Brown and drain the meat; add to pot.
Then add tomato soup and chili powder. Simmer 10 minutes.
Add kidney beans, stewed tomatoes, catsup and sugar.
Mix together and simmer 15 to 20 minutes.
Serve.
In a large pan, brown hamburger with onion and Worcestershire sauce.
After brown, drain grease.
Add chili powder, tomato juice, salt, brown sugar and chili beans. Simmer all day!
One hour before serving, add spaghetti or macaroni.
Mix ground beef with water, enough to make it a dough-like texture or thinner.
Add chili powder, mustard and salt to taste. Place on high heat until hot.
Place on low heat; simmer for 2 hours or until done.
Dip excess grease from mixture and serve. Can be frozen.
Cook meat until gray.
Blend (in blender) garlic, jalapeno peppers, tomatoes, flour, chili powder.
Mix all this with meat. Saute onions and bell pepper with 2 tablespoons cooking oil. Add this and beans with above. Cook slowly 1 & 1/2 hours. Add water for desired thickness. Stir often.
Makes approximately 15 pints.
Combine meat, garlic, onion, salt, pepper and paprika.
Cook until all water cooks out.
Brown flour in dry skillet; add to meat mixture.
Add cumin, chili quick and powder.
Add hot water until desired thickness is reached.
Add catsup, if desired.
Fry ground beef.
Drain off fat.
Dump beef into large saucepan.
Add rest of ingredients.
Bring to boil. Then simmer for 45 minutes.
For deeper flavor, add more chili to taste.
Fill tortillas as directed.
Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain.
Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally.
Add the beans and cook for another 5 minutes.
Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.
eef and add Chipoltle chili powder to taste, regular chili powder, and onions.
easoning and 1/4 teaspoon Mexene chili powder in bottom of pan.
n a small skillet, mix Mexene chili powder with water over low heat
onions, garlic, 1/4 cup chili powder, 2 tablespoons hot paprika, 1
mall dish combine garlic powder, 1 teaspoons cumin powder, Mexican oregano, dried
small bowl, combine the chili powder, salt, and cayenne. Rub the