opcorn, and immediately shake red hot chili oil onto the popcorn kernels
Brown beef in skillet and drain fat.<
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.
edium-high heat. Carefully add beef brisket and brown the meat
inutes.
Add the beef, chili powder, cumin, red pepper, and oregano, season
Cook ground beef with diced onion until brown, then add tomato juice, water, red hot chili beans, salt and chili powder.
(I add my chili powder to the meat first and then add rest of ingredients.)
Allow this to cook until it thickens (about 45 minutes to 1 hour), then add macaroni and continue to cook until macaroni is done.
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.
killet brown the ground beef and add Chipoltle chili powder to taste
arinade, dry-fry the dried chili peppers in a medium skillet
Saute onions and bell peppers in olive oil until tender.
Add ground beef and brown slowly over low heat, stirring often.
Add garlic and cook until ground beef is thoroughly cooked.
Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
Bring to a boil, then reduce heat and simmer for 3 hours.
After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
Best served with a dollop of sour cream and chopped green onions.
n high heat. Cook the beef, in batches, until browned all
Brown beef in two batches in a
ith cooking spray.
Sprinkle beef with salt.
Add half
Blend or process garlic and chili peppers until chopped finely. Heat half the oil in wok and stir-fry garlic mixture until fragrant. Add beef and stir-fry, in batches, until cooked through. Wipe wok clean and heat remaining oil. Stir-fry beans and red pepper until tender. Return beef to wok along with sauces and onion. Stir-fry until hot. Sprinkle with nuts and serve with lime wedges.
o 425\u00b0F. Trim the beef, removing any fat or silver
Heat oil in a large frying pan over medium-high heat. Cook beef and onion, stirring, until beef is browned. Add garlic and chili. Cook, stirring, until fragrant. Add wine and bring to a boil. Boil for 1 min, or until liquid is almost evaporated. Transfer to a 5 quart slow cooker.
Stir in stock, peppers and tomato puree. Cook on low for 5 hours.
Add zucchini and beans. Cook on low for 1 hour.
Just before serving, stir in 1/2 the chiffonade basil. Season to taste. Serve sprinkled with remaining basil.
n a medium bowl. Add beef and toss to coat in
Brown the beef until cooked and drain off grease.
Saute onions, green peppers and garlic in butter; drain and add to beef. Saute bacon until crisp and drain off fat.
Crumble and add to beef with jalapeno peppers, chili powder, red pepper, cayenne pepper, salt and oregano.
Stir in water, tomato paste and barbecue sauce; bring to a boil.
Simmer for one hour.
Stir in beans.
Cover and continue simmering for 30 minutes.
For the carpaccio, wrap the beef tightly in cling wrap and place in the freezer about 1 hour or until partially frozen. Unwrap and slice as thinly as possible. Arrange on serving platter and top with basil, bean sprouts and sliced chili pepper.
For the dressing, add ingredients to a screw-top jar and shake well. Drizzle on beef to serve.
Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
Add in the bell peppers; cook until softened (about 5 minutes).
Add in the chili powder and cumin and stir to coat.
In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
Cover and cook on HIGH until flavors are blended (about 4-5 hours).
Season with black pepper.