Brown meat in a dutch oven.
Add remaining ingredients for chili.
Simmer for 30 minutes.
Combine ingredients for thickening agent and add to chili.
Cook until thickened.
Brown ground beef, pepper and onion. Add tomato sauce, chili powder and remaining seasonings, stirring well.
Simmer until desired thickness.
May be used for basic recipe for chili beans by adding 2 large cans kidney beans and hot sauce, if desired.
For chili:
Place a large stockpot
passing remaining sauce separately.
For Chili Hollandaise:.
Combine yolks and
Mix ingredients thoroughly and store in tightly covered container.
Use 3 tablespoons with 1/2 cup water to every pound of meat.
Use for chili or tacos.
ve Chasen stopped making the chili himself) is a quarter
ater.
Simmer beef mixture for 1 hour on medium low
op with the can of chili.
Top with the shredded
For the salmon cakes, boil or
Heat olive oil in a large skillet over high heat.
Add garlic and saute until lightly browned, approximately 1 minute.
Add chicken and stir-fry 2 minutes.
Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
Add all remaining ingredients and cook, stirring constantly, 3 minutes.
Serve immediately.
Brown ground beef, chopped onion, salt and pepper; drain.
In large pot, mix all of chili and add hamburger, garlic salt and cubed cheese.
Heat until cheese is melted.
Serve with chips for dipping.
Great recipe for parties.
eed chiles, roast at 250 for 3- 4 minutes.
Add
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
ine; add salt, pepper and chili powder.
Brown bacon in
Cook meat until brown. Drain off grease. Add onion and some chili powder to meat while it cooks. Combine meat and other ingredients in a large cooking pot. DO NOT add any beans to this recipe. Bring chili to boil and reduce heat to simmer. Stir often, tasting for the right flavor. Let chili age before serving. Preferable 4 to 6 hours.
Cook on low heat and simmer for 2 hours.
May half the recipe for smaller groups or family.
In a large pot or dutch oven heat oil over medium high heat.
Add beef and cook until browned (3-5 minutes).
Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
Serve topped with sour cream and scallions, if desired.
Sear meat, onion and garlic in large, heavy boiler or skillet until light brown.
Add seasonings, tomatoes and hot water.
Bring to a boil.
Lower heat and simmer about 1 hour.
As chili cooks, skim off fat.
Brown ground beef in a saucepan.
Add remaining ingredients.
Simmer for 1 1/2 hours.
I like to use white kidney beans in this recipe for the contrast of color and it doesn't effect the flavor.
Saute onion and garlic; set aside.
Dust chicken with flour and brown on both sides.
Stir in onion, garlic mixture, chili puree, bay leaves, oregano, thyme, salt and pepper.
Cover and cook 45 minutes or until chicken is tender.
Remove bay leaves.
In a small bowl, blend cornstarch and water until smooth.
Combine with mixture in skillet and cook over low heat, stirring until thickened.
Pour sauce over chicken.
See recipe for Red Chili Puree.