ant, you can transfer the chili over to a Crock Pot
In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.
Mix together avocados, lemon juice, salt and pepper.
Mix together sour cream, mayonnaise and taco seasoning.
In large (really large) dish, spread bean dip and chili.
Top with avocado mixture.
Layer with sour cream-mayo mixture.
Sprinkle with shredded cheese.
Put in a 325\u00b0 oven for 20 minutes, or zap in microwave until cheese melts.
Serve with tortilla chips.
op with the can of chili.
Top with the shredded
this makes a LOT of chili. I suggest using a 12
nd add Chipoltle chili powder to taste, regular chili powder, and onions
time.
To make chili brown 1 pound ground meat
small bowl, combine the chili powder, salt, and cayenne. Rub
ve Chasen stopped making the chili himself) is a quarter
everal shakes of cumin and chili powder (I do it until
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.
In a 4-quart Dutch oven, brown beef and pork.
Drain.
Stir in undrained chili beans, tomatoes, onions, bell peppers, garlic, chili powder, sugar, red pepper, wine vinegar and cumin.
Cover and simmer for 1 hour, stirring frequently.
Brown beef and pork and drain well.
Add undrained beans and tomatoes, chopped onions, green pepper, garlic, chili powder, sugar, vinegar and cumin.
Cover and simmer for 1 hour, stirring often.
Ladle into soup bowls.
Spoon shredded cheese over each serving.
Makes 6 to 8 main dish servings.
he jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
In a 4-quart Dutch oven, brown the beef and pork.
Drain off excess fat.
Add undrained chili or kidney beans and tomatoes, chopped onions, garlic, chili powder, sugar, red pepper and vinegar.
Cover and simmer chili for 1 hour, stirring frequently to avoid scorching.
Serve in bowls topped with shredded Cheddar cheese and sour cream (optional).
Makes 6 to 8 main dishes.
In a dutch oven brown ground beef, onion, chili powder, olive oil, and garlic clove; drain off grease.
Combine remaining ingredients with ground beef mixture.
Simmer 1 hour, stirring frequently.
ater. Return to pot. Add chili beans and seasoning. Add broth
Use iron skillet and brown ground beef, salt, pepper, garlic, onion and chili powder.
Cover bottom of skillet with salt (no grease).
Stir in sausage, bacon and seasoning mix.
Add sauces, tomatoes and beans.
Stir well, until tomatoes are chunky throughout mixture.
Cook slowly for 30 to 40 minutes.
Add several slices of American cheese.
Simmer as long as you like. Serve with breaded cheese sticks or crackers.
In a 4-quart Dutch oven, brown beef and pork.
Drain off fat. Stir in undrained tomatoes, onions, green pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin.
Cover and simmer 1 hour, stirring frequently to avoid scorching.
To serve, ladle chili into soup bowls.
If desired, top each serving with shredded cheese and sour cream.
Makes 6 to 8 main dish servings.
ith a copy of this recipe: http://www.guardian.co.uk