o taste, but makes the chili thicker, and the fiber content
ould enjoy.
Like most chili recipes, this one tastes better the
Brown each type of meat with one onion and one pepper.
Place each batch of meat in colander and rinse under warm water.
Put browned meat in large stew pot.
Add juice and two packages of seasoning.
Squeeze stewed tomatoes into bits; add to pot along with juice.
Add Ro-Tel.
Simmer 2 hours.
Add more chili powder to taste.
Simmer 2 more hours.
Do not add beans.
Serve with shredded cheese, chopped onions, crackers, Fritos.
Can be frozen in small batches; great for groups.
small package of mixed wild mushrooms that include porcinis). To
Cook rice:.
Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
Remove from heat, let stand in covered pot for 10 minutes.
Fluff with fork, and salt to taste.
To make Brazilian:.
In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
Serve and enjoy!
ut before pureeing. * The original recipes suggested leaving it half-pureed
eat. Add butter, garlic and chili flakes. Cook until garlic starts
In a large pot, heat oil on medium high heat.
Add onions and garlic, cook until onions are clarified, being careful not to burn the garlic.
Add the wild boar meat and chili pepper and brown the meat.
Add the chili pepper, tomatoes, beans, tomato paste, water, chili powder and a pinch of salt and stir and bring to a boil.
Turn down to a simmer, stirring occasionally, cooking for 45 minutes to an hour.
Taste and add more salt if necessary. Serve.
minute. Add the tomatoes, chili and oregano. Bring to the
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
nion.
Add beef stock, Chili Powder,Salt, Pepper, and Paprika
In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until onion is tender. Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper. Simmer, uncovered, about 5 minutes or until heated through. Top each bowl with fresh tomato salsa; sprinkle with cilantro and serve.
Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
Top individual servings with shredded Monterey Jack cheese.
tir together salt, pepper, garlic, chili powder, and 1 tablespoon oil
Remember my recipes are just guidelines, not rules.
add more water. Stir in wild rice and heat gently for
Brown beef with onion in a Dutch oven.
Pour over fat.
Add remaining ingredients.
Cover and simmer for 1 hour, stirring occasionally.
Makes 6 servings.
Simply wild.
Evenly spread chili beans in 9 x 13-inch baking dish.
Evenly space wieners atop of chili in dish.
Prepare corn bread and pour over layered ingredients.
Try to seal corn bread to edges of the dish.
Sprinkle grated cheese over corn bread.
Bake time and temperature called for in your corn bread recipe or package instructions.
Cheese is optional.
roth. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and
Combine all ingredients.
Add 3 tablespoons to each pound of meat when making chili.
Replace commercial chili powder in favorite recipes.
Use to season meat for tacos or taco salad.
Add to ground beef for grilled burgers or a meat loaf.