Braise meat and
onion\tuntil
well done.
Mix in Texas Red Chili seasoning, flour
and
2
cups au jus or beef stock. Simmer mixture for approximately 20 minutes, stirring often so chili does not
stick\tand
burn.
Serve
in
bowl topped with grated cheese and
diced onions. Serve with taco salad, nachos and burritos.
Brown ground beef, onions and celery.
Drain off grease.
Add package of Texas hot chili seasoning, 1/2 package of regular chili seasoning and 1 cup V-8 juice.
Bring to boil.
Simmer for 15 minutes.
Add V-8 juice, chili beans, kidney beans and stewed tomatoes (do not drain beans).
Simmer for a couple of hours.
Add cooked noodles, if desired.
In a Dutch oven or large pot, brown ground beef and onion. Drain off fat; add vinegar and seasonings and stir well.
Add tomato sauce, beans and water.
Simmer over low heat 30 minutes. If you prefer thick chili, put 2 tablespoons cooking starch into 1/2 cup water; mix well and stir into chili.
Good served with Longhorn cheese, apple and Pan de Lote.
Serves 4.
nd add Chipoltle chili powder to taste, regular chili powder, and onions
This recipe is moderately hot.
Cut back on chili powder if you like very mild chili.
Sear meat until gray.
Add water and onion.
Cook for 1 hour and add remaining ingredients. Cook, covered, in a Dutch oven for 45 minutes.
Remove lid and cook until desired consistency. Freezes very well.
(This was a State Fair of Texas prize winning recipe.)
Brown beef in shortening.
Add beef broth and tomato sauce.
Combine the remaining ingredients.
Add to the beef mixture; bring to a boil.
Reduce heat, cover and simmer for 1 hour.
Combine spices and add to chili.
Cover and simmer for 45 minutes.
Add more water if necessary if the chili gets too thick.
Combine ingredients and add to chili. (True Texas chili does not contain beans, but if you really want to you can add a can of chili beans here.)
Cover and simmer for 30 minutes.
Mix ground beef, onion and black pepper, then brown and drain off grease.
Add your red pepper, Texas Pete, tomato sauce, tomato paste, spaghetti mix and Texas red chili and simmer about 20 minutes.
Then cook noodles until done.
Then take out your baking dish and lay a row of noodles, then your sauce, then sprinkle both types of cheese and repeat.
Then bake for about 25 to 30 minutes at 350\u00b0.
small bowl, combine the chili powder, salt, and cayenne. Rub
Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish
ve Chasen stopped making the chili himself) is a quarter
Cook Texas Pete until done.
When done, spread chili onto slices of bread.
Sprinkle on onions, then put mustard and ketchup to taste.
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.
Preheat oven to 350\u00b0 F. Lightly grease a 1 1/2-quart casserole.
Cream the cottage cheese in a blender or food processor or with an electric mixer.
Stir in the chili, cumin, cheddar cheese, hot sauce, lemon or lime juice, paprika and oregano.
Transfer mixture to prepared casserole and bake for 30 minutes.
Let cool completely.
Beat cream cheese with a mixer or by hand then stir in cooled chili mixture.
Serve chilled or room temperature with dipper(s) of choice (I prefer tortilla chips).
he jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
Brown meat in large skillet until fat is cooked off.
Transfer to an 8-quart stockpot or crock-pot.
Saute onions and garlic in remaining pan drippings until tender.
Add meat and mix well.
Add chili powder, cumin, oregano, paprika, sugar and ground chili peppers to taste.
Add tomato sauce, canned tomatoes, bouillon and beer.
Mix well and simmer 2 hours.
Mix masa with enough hot water to make a light paste and add to chili 30 minutes before serving to thicken.
Prepare chili according to package directions; cool.
Reserve 2 1/2 cups chili.
Wrap remaining chili tightly; freeze for later use.
Fry tortillas in 2 inches hot oil, pressing down centers with large ladle to form shell.
Continue frying until crisp and golden; remove with tongs.
Drain.
Arrange greens in taco shells; top with chili, process cheese food, tomatoes, avocado and olives.
Serve with sour cream and additional process cheese food, if desired. Makes 4 servings.
ot. Stir contents of the chili seasoning kit, reserving the masa
Beef should be \"course chili grind\" or sliced into 1/
Saute beef and chopped onion.
Add chili powder and comino seed.
Saute a few minutes.
Don't burn!
Add tomato paste and mix well, then add tomato juice or V-8 to make soupy.
Next, add beans (optional) and bouillon cubes.
Simmer several hours, stirring occasionally.
Heat should be low enough so the mixture bubbles now and then.
Serve with a scoop of rice on top and side dish of crushed jalapeno or red pepper for twang.
The longer you cook it, the better it gets.
Serves 10 normal chili-heads, 6 Texans.