Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
Turn down to low and serve when you're ready to eat.
Serve over egg noodles, rice, or mashed potatoes. Enjoy!
Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
Divide the warmed chili between the 2 bowls.
Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.
Fry dilis in oil until crispy enough.
Set aside and use leftover oil to saute onion until golden brown and aromatic.
Add chopped tomatoes, sugar, pepper and salt; let simmer until all water is practically gone, except oil left with tomatoes.
Add crispy dry anchovies.
Cool and keep in airtight bottle to keep it crispy.
Use as an appetizer.
Place 2 cups of corn chips in a baking dish.
Arrange chopped onion and 1/2 cup grated cheese on the corn chips.
Pour chili over the onion and cheese.
Top with the remaining chips and cheese. Bake at 350\u00b0 until hot.
br>Then place your chopped leftover roast scattered on the Doritos
b>to the pan. Turn the heat OFF.
Add the chili
Over high heat bring to a boil; cover and reduce
Over high heat bring to a boil; cover and reduce
Brown beef with onion in large saucepan; drain.
Sprinkle chili powder and cumin over meat (may use packaged chili mix). Add remaining ingredients.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes.
Ladle into bowls.
Serve with crackers or corn bread.
Makes 8 servings.
In a bowl, combine salmon, shallots, dill, horseradish, mayonnaise and pepper.
Let ripen at least 4 hours in the refrigerator.
(Keep only 1 to 2 days in the refrigerator.) Spread on thinly sliced cucumber rounds.
Can also be used as a dip for raw vegetables.
In a large saucepan, cook beef until it loses red color, but does not brown.
Add onion, garlic and chili powder; cook, stirring occasionally, for 5 to 10 minutes.
Add tomatoes which have been mashed, red beans, salt, sugar, vinegar and water. Simmer 30 minutes or longer.
This can be a quick meal, but flavor improves if there is time to cook the chili slowly for an hour or so.
Heat oil in Dutch oven over medium-high heat.
Add meat and onion; cook 5 to 6 minutes or until meat is browned, stirring frequently.
Drain; add all remaining chili ingredients, except potatoes.
Reduce heat to medium; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
Stir in potatoes; cook 15 to 20 minutes or until potatoes are tender.
Remove bay leaf.
To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
Serves 5 (1 1/4 cup).
Brown hamburger and onion; drain grease.
Add all other ingredients.
Simmer for several hours.
You may want to add more chili powder, salt or pepper.
Heat non-stick skillet 30 seconds; add oil and heat 30 seconds.
Add onion and beef; cook, stirring until onion is brown, 10 to 12 minutes.
Reduce heat to low; add chili powder and cumin. Cook, stirring occasionally, 5 minutes.
Add tomato sauce and broth; cook 20 minutes, stirring occasionally.
Dissolve cocoa in hot water; add cocoa mixture and beans; cook 5 more minutes. Serves 4.
Add olive oil to a 3 quart sauce pan
Remember my recipes are just guidelines, not rules.
bring to a boil.
Add in cumin, ancho chili or chili powder
ontainers to use not only for this recipe but all recipes that I use
nd reserve.
Add onion to bacon drippings and saute until
e zucchini - use the regular grate