regano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt
Oil a 9-inch square baking dish.
Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
Sprinkle with 1/4 cup onions.
Sprinkle with 1/3 of the cheese.
Repeat layers 2 more times, ending with cheese.
Bake at 350\u00b0F.
for 30 minutes, or until hot and the cheese is golden.
se a (non-stick) dutch-style pan, heat on med-high
chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo
inutes to infuse with the chili flavor and heat. Strain out
dd Gebhardt's and regular chili powder.
Mix well.
For the Chili: Blot pork dry with paper
Cook bacon in a skillet until crisp; strain and reserve drippings for another use, set bacon aside.
Saute beef and pork in a hot skillet with peanut oil until brown; add onions and jalapenos, cook until onions are tender.
Add oregano, cumin, New Mexico and pastilla chiles, cayenne, garlic and salt to taste; stir then add tomato puree, tomatoes, water and ale.
Bring to a boil, then reduce heat to a simmer, simmer until the meat is tender, about one hour.
Add bacon and sprinkle with lemon juice just before serving.
onsistency you like for the chili. Start with only 2\u00b0C
On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
rowned. Season with cumin and chili powder. Pour in the enchilada
ith red pepper flakes, majorum, chili powder, paprika, garlic powder and
hat the heat of the chili is found in the seeds
Brown cubed beef in greased or oiled frying pan over steady heat.
Drain off all fat.
Put meat into chili pot with onion, garlic, green chiles and chicken broth.
Cook for 30 minutes.
Add all other ingredients.
Bring to a boil; stir, then reduce heat and simmer until meat is tender, 2 hours or more.
Serves 12.
Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.
Brown ground beef with onion and green peppers, crumbling ground beef with a fork.
Combine with chili beans and soup; bring to a boil and pour into an ovenproof dish.
Top with corn chips and cheese.
Bake at 400\u00b0 for approximately 10 minutes or until cheese is melted.
On Medium high heat brown ground beef in a skillet or dutch oven.
Add 1/4 tsp blk pepper and the onion salt with seasoned salt. Drain.
Add beans and tomato sauce, chili powder and 1/4 tsp black pepper.
Simmer 15 minutes, stirring occasionally.
Seve as a side to meat or serve in bowls as a meal.
We enjoy saltine crackers, chips or tortillas with this chili.
an first, then proceed with recipe.
eel. Slice evenly into shoestring-style fries or use a French
In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
Add water, garlic, tomato sauce and Rotel to the pot.
Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
Salt and pepper to taste.