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
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
vaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking
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.
ve Chasen stopped making the chili himself) is a quarter
To make the dressing, combine all ingredients in a bowl. Set aside.
Cover noodles with boiling water. Let stand for 5 mins then drain and rinse. Toss with vegetables, herbs and dressing. Set aside.
Heat a large nonstick wok or frying pan over high heat. Stir-fry beef quickly, until browned. Pile beef over noodles. Serve topped with extra herbs and peanuts, if desired.
liced steaks for this quick and easy recipe. They should be about
Brown beef in two batches in a
Heat oil in large skillet.
Add garlic and ground beef.
Stir until beef loses its red color.
Add beans with liquid, onion and green pepper.
Stir in tomato sauce, salt and chili powder. Simmer over low heat, stirring occasionally, until chili is of desired thickness, about 45 minutes.
Yields 4.
Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
Open chili beans, tomatoes and black beans, Drain and rinse black beans.
Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.
Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.
etain their shape in the chili.
Drain, discarding liquid, and
rown ground beef and onions; drain well. Stir in chili sauce; set
In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
Add chili powder, cayenne and cumin and saute 1 minute more.
Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
Serve in individual bowls garnished with cheese, onion, and sour cream.
ith a copy of this recipe: http://www.guardian.co.uk
arge skillet brown the beef with dried chili flakes, onion, garlic and
aute pan, brown the ground beef and chourico with onion until