Ingredients:
* 2 red onions, chopped
* 1 pound tomatillos, husked, rinsed, and halved
* 3 jalapenos, stemmed, seeded and halved
* 2 garlic cloves
* 4 tablespoons canola oil
* 2 pounds boneless pork shoulder, cut into 1-inch cubes
* 5 cups chicken stock
* 1 cup chopped fresh cilantro leaves
* Salt
* Pepper
* 10 flour tortillas, warmed
Directions:
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
Ingredients:
8 skinless boneless chicken breast halves
2 med onions chopped
2 cloves garlic minced
1 tbl vegetable oil
2 can (14 1/2 oz. each) chicken broth
4 15 oz. cans cannellini beans rinsed and drained
1 15 oz. can cannellini beans drained and mashed
2 4.5 oz. cans chopped green chiles
1 tsp salt
3/4 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp ground red pepper
* Cut chicken into bite-size pieces.
* Saute chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes, or until chicken is done. Stir in broth and next 10 ingredients; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Serve with desired toppings.
Ingredients:
• Olive oil
• 4 medium onions, chopped
• 2 medium green peppers, chopped
• 8 pounds ground beef
• 1 6 oz. can tomato paste
• 2 large cans(1 lb-13oz) cans stewed tomatoes
• 2 1lb cans tomato sauce
• 1 7oz. can chili salsa
• 6 cloves garlic, minced
• 2 3oz. jars chili powder
• 1jalapeno pepper (seeded, de-veined and chopped)
• 2 tablespoons salt
• 1 tablespoon oregano
• 2 teaspoons garlic powder
• 1 tablespoon ground black pepper
Directions:
Brown meat in large skillet (you may have to do 2 batches of browning) and drain. Heat oil in a very large pot over medium heat. Saute onions, green peppers, and garlic until softened, about 10 minutes. Add meat, tomato paste, stewed tomatoes and tomato sauce. Stir in garlic powder, chili powder, salt, black pepper, oregano, chile salsa, and jalapeno. Reduce heat to low and simmer for 3 hours, stirring every 15 minutes or so. Season to taste with salt and pepper halfway through cooking time.
Ingredients:
- 1 pound lean ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons plus 2 teaspoons chili powder
- 1 large clove garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 1 can (28 ounces) tomatoes, diced, with juices
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1 can (15 ounces) chili beans, small red beans, or kidney beans, drained and rinsed
Cook first 3 ingredients in a large saucepan until meat is browned, stirring until it crumbles; drain off excess fat. Add chili powder and next 8 ingredients, stirring well; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for about 1 1/2 to 2 hours. Add beans, stirring well, and cook until thoroughly heated.
Serves 6
Ingredients:
2 lbs. beef (use any desired cut)
1/2 cup olive oil
3 bulbs fresh garlic
6 fresh green chilies
1/2 tsp. salt
1/2 tsp. white pepper
1 large onion
3 large green tomatoes
Directions:
Cut beef into slices or 1/2" cubes. Heat oil in skillet and cook beef until well done and tender. Separate garlic into cloves and peel. Place whole cloves into skillet and cook until tender. Add green chilies and onions. Dice green tomatoes and add to skillet. Add remainder of the seasonings and cook, covered, to retain as much juice as possible.
Ingredients:
In a deep skillet, brown 1 lb. of lean ground beef (or turkey). Drain fat off.
1 15-oz. can of red kidney beans, undrained
1 8-oz. can of tomato sauce
1 Tbsp. white vinegar
2 Tbsp. chili powder
2 Tbsp. dried chopped onion
1/4 tsp. garlic salt
1 Tbsp. sugar
Directions:
Bring to a boil, reduce heat and simmer 20 minutes. Pour in bowls, shred some cheddar cheese on top. Great with instant cornbread on the side. This recipe is mild enough for my toddler to eat; dh adds some extra hot sauce to his bowl.
Serves 4
***CAUTION*** This Chili Is Extremely HOT!
Ingredients:
3 cups beef broth
2 pounds lean stew beef cut into 1/4-inch to 1/2-inch pieces
2 tablespoons oil
2 large onions, chopped
2 cloves garlic, minced
1 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoon chili powder
2 16 oz cans of pinto beans, drained
Mad Dog 22 Insane Hot Chili Sauce Start with 4 drops and test. That’s right 4 drops you get brave with this stuff and you will hurt yourself this stuff is evil. Chili still has to be eatable.
Sauté meat in hot oil until browned.
Add onions and garlic; sauté until tender.
Add 2 cups of water, salt, pepper, cumin, chili powder, and diced red peppers.
Cover and simmer for 2 hours, or until beef is very tender.
Heat beans in a separate saucepan. T
o serve, spoon beans into a bowl and top with meat mixture. Or, add beans to meat mixture near the end of cooking.
Chili recipe serves 8.
Ingedients:
1 (16-ounce) package dried black beans, picked over and rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 large red onion, finely chopped
1 bunch cilantro, finely chopped (leaves only)
2 fresh serrano chiles, stemmed and finely chopped (see note)
6 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
4 fresh boneless, skinless chicken breasts
1 cup low-salt chicken broth
1 teaspoon crushed dried oregano, crumbled
1 lime, cut into wedges
Directions:
- Beans: Place beans in a heavy, large saucepan and cover with water by 3 inches. Bring to a boil, uncovered, over medium-high heat. Boil 2 minutes. Cover and turn off heat. Let beans soak 1 hour, then cook, covered, over low heat for 1 hour or until tender. Add tomatoes, tomato sauce, onion, cilantro, chiles, garlic, chili powder, cumin and salt. Bring to a boil over medium-high heat, stirring frequently, reduce heat to low, cover, and simmer 1 hour.
- Chicken: Meanwhile, prepare chicken. Cut into bite-size pieces. In a medium skillet, heat broth over medium heat until it begins to simmer. Add chicken pieces and oregano. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink, 3 to 4 minutes*. Turn off heat and leave chicken in the broth.
- Assemble: Thirty minutes before serving, add chicken with the broth to the chili. Simmer chili 30 minutes; serve hot with lime wedges.
Makes 8 servings.
Tags:Ingredients:
- 3 tablespoons olive oil
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 1 1/2 pounds pork shoulder, cut into 1-inch chunks
- 1 green bell pepper, seeded and chopped
- 1 clove garlic, minced
- 2 (14.4 ounce) cans whole peeled tomatoes
- 1 (7 ounce) can chopped green chilies
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon white sugar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1 cup dry red wine
- salt to taste
- Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
- Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.
Ingredients:
2 lb cubed beef
1 - 2 finely chopped habenaro peppers
5 chopped jalapeno peppers
1 red onion
2 14oz cans tomatoes
1 Tablespoons tomato paste
1 lbs Kidney Beans (canned or prepare yourself)
1 tablespoon cumin
3 teaspoons chili powder
2 Tablespoons honey
1 good hunk of dark chocolate (85% cocoa or better)
8 cloves garlic
1 cup veggie stock (or any kind you like really)
pepper to taste.
Directions:
1 Saute garlic and onions until tender.
2 Add the meat to the garlic and onions and allow to brown.
3 Drain (or spoon) off some of the fat once browning is done.
3 Add remaining ingrediants (except honey and chocolate) and simmer for about 1 hour.
5 Add honey and chocolate.
6 Simmer for about 20 more minutes
Tags:
Ingredients:
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 cup Pace® Chipotle Chunky Salsa
- 1 cup frozen whole kernel corn
- 1 (14 ounce) can Swanson® Seasoned Beef Broth with Onion
- Cornbread Squares
- Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
- Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes.
Ingredients:
- 2 tablespoons vegetable oil
- 3 pounds ground venison
- 2 stalks celery, diced
- 3 cups chopped white onion
- 1/2 teaspoon dried red pepper flakes
- 1 tablespoon garlic powder
- 1/4 cup chili powder
- 2 (28 ounce) cans diced tomatoes
- 1 (16 ounce) can tomato sauce
- 1/2 cup gold tequila
- 1/2 cup orange juice
- 2 (15 ounce) cans chili beans in sauce
- Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
- Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
Ingredients:
- 6 cloves garlic, crushed
- 1 onion, chopped
- 4 habanero peppers, seeded and minced
- 2 (15 ounce) cans chili beans in spicy sauce
- 1 (15 ounce) can dark red kidney beans
- 1 (15 ounce) can black beans
- 4 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (16 ounce) jar hot salsa
- 1/8 cup chili powder
- 1/8 cup coarsely ground black pepper
- 1/8 cup red pepper flakes
- 1/8 cup ground cumin
- 1 (1.25 ounce) package taco seasoning mix
- 2 pounds ground beef
- In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
- While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
Ingredients:
- 1 pound ground round
- 1 cup chopped onion
- 1 cup hot water
- 2 (14.5 ounce) cans diced tomatoes with garlic, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can whole kernel corn, drained
- 1/3 cup semisweet chocolate chips
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
- Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.
Ingredients:
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 poblano peppers, seeded and thinly sliced
- 2 pounds ground sirloin
- 1 medium onion, chopped
- 3 to 4 cloves garlic, chopped
- 2 tablespoons grill seasoning, a couple of palm fulls
- 2 tablespoons Worcestershire sauce, eyeball it
- 2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
- 1/2 cup steak sauce (recommended: Peter Luger or A1)
- 1 cup beer (1/2 a bottle)
- 1 cup beef stock
- 1 (28-ounce) can crushed fire roasted tomatoes
- 1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
- Softened butter, for greasing a griddle
- 1 can black beans, rinsed and drained
- 1 1/2 teaspoons cumin, half a palm full
- 2 scallions, chopped
Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.
Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.
Top bowlfuls of the chili with flat tire toppers and serve.
Tags:Ingredients:
- 4 slices bacon
- 3 lb. beef stew meat
- 1 large onion, sliced 1/2-inch thick
- 4 cloves garlic, minced
- 2 28-oz. cans whole tomatoes
- 1 15.5-oz can navy beans, rinsed and drained
- 1 15.5-oz. can red beans, rinsed and drained
- 2 to 3 Tbsp. chili powder
- 2 Tbsp. red wine vinegar
- Shredded cheddar cheese
- Snipped fresh oregano
- Cooked bacon, crumbled
1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.
2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.
Ingredients:
2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chilies
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
- Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
Tags:
Ingredients:
1 tbsp. olive oil
1 1/2 lb boneless skinless chicken breast, cut into small cubes
1/4 Cup chopped onion
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can (19 oz.) white kidney beans (I use S&W white beans), undrained
2 green onions, sliced
Southwest Spice Blend
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. cilantro leaves
1/8 tsp. ground red pepper
Directions:
1. Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.
2. Stir in broth, green chilies and spice blend; simmer 15 min.
3. Stir in Beans. Simmer 5 min. Top with onions. Garnish with Monterey Jack cheese.
Tags:
Ingredients:
1 lb turkey breakfast sausage
2 cans of black beans, drained & rinsed
1 1/2 pkgs of taco seasonings
1 jalapeno pepper, seeded & finely diced
3 cloves of garlic, minced
1 small onion, diced
1 cup of low sodium chicken broth or water
1 16 oz jar of medium chunky salsa
salt & pepper to taste
Directions:
Using a lidded 12"-16" skillet over medium high heat, saute garlic, onion, jalepeno in cooking spray approx 3-5 minutes or until slightly soft. Add turkey sausage, stirring occasionally to break up meat, seasoning with pepper. (Don't add salt until the end if desired). Cook until meat is cooked through, aprox 8-10 minutes. Add chicken broth or water and taco seasoning, salsa and black beans.
Stirring occasionally , cook uncovered approx 10-15 minutes. You may add additional liquid to achieve desired thickness if it is too thin or thick for your taste. Chili will thicken as it stands. Taste before adding salt, as taco seasoning lends some salt to dish. Serve with tortilla chips, usual taco fixings or plain.
Ingredients:
- 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese (6 ounces)
Warm flour tortillas (optional)
- In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
- Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
- Top each serving with some of the cheese. Serve with tortillas, if desired.
Ingredients:
- 1 lb. ground pork or beef
- 1 16-oz. jar pineapple salsa
- 1 15-oz. can red kidney beans, rinsed and drained
- 1 8-oz. can tomato sauce
- 1 Tbsp. chili powder
- Pineapple slices (optional)
1. In 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve with pineapple slices.
2. Tip: If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.
Tags:
Ingredients:
2 medium zucchini -- chopped
1 medium red bell pepper -- chopped
1 med green bell pepper -- chopped
3 carrots -- peeled and chopped
3 celery ribs -- chopped
2 medium onions -- chopped
2 large tomatoes -- chopped OR
1 can Italian tomatoes -- drained and chopped
1 can whole kernel corn -- (15.25 oz) well drained
1 can garbanzo beans (chick-peas) -- (15.25 oz) rinsed and drained
2 tsp chili powder
2 tsp ground cumin
1 can mild salsa -- (15 oz)
1/3 cup tomato paste
salt and pepper
Directions:
In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and salsa. Cover an cook on the low heat setting about 8 hours or until the vegetables are almost tender. Stir in the tomato paste. Season with salt and pepper to taste.
Ingredients:
3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2" cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili
Directions:
Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.
Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.
Makes 6 cups
Ingredients:
- 2 pounds lean ground beef
- 1/2 large onion, diced
- 1 tablespoon crushed red pepper
- 3 tablespoons garlic powder
- 1 tablespoon seasoned pepper
- 2 (4 ounce) cans mushroom pieces, drained
- 1 (28 ounce) can baked beans
- 2 (15.25 ounce) cans kidney beans with liquid
- 2 (6 ounce) cans tomato paste
- 1/4 cup sugar
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 jalapeno chile peppers, diced
- 1/4 cup Canadian beer
- 1/4 cup barbeque sauce
- 2 tablespoons crushed red pepper
- hot sauce
- In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
- Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
- Cover, and cook on Low for 4 to 5 hours.
Ingredients:
2 C water
1/2 C dried pinto beans, soaked overnight then drained
1 T oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2" cubes
1/3 lb beef stew meat, cut into 1/2" cubes
16 oz canned whole tomatoes, drained
2 T chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 C dry red wine
salt and fresh ground black pepper to taste
2 T prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)
Combine water and beans in medium saucepan and bring to boil over
medium high heat. Reduce heat and simmer until tender, about 1 hour.
Heat oil in large skillet over med-high heat. Add onion, green
pepper, and garlic. Saute until tender. Transfer to Dutch Oven and
set aside.
Add pork and beef to same skillet. Brown well. Stir into vegetables
in Dutch Oven. Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,
uncovered, 30 minutes.
Season with salt and pepper. If mixture is too liquid, stir in some
of the tortilla flour paste to thicken.
Serves 4
Ingredients:
- 3 tablespoons all-purpose flour
- 1 1/2 pounds boneless pork, cut into 1 inch cubes
- 1 tablespoon bacon drippings, or vegetable oil
- 1 tablespoon vegetable oil
- 1 tablespoon all-purpose flour
- 1/4 cup chopped onion
- 1 (4 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
- 3 cups water
- Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
- Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.
Ingredients:
2-3 lbs. round or sirloin steak, cut 1/2-inch thick
1 Tbsp. vegetable oil
1 large onion
3 cloves garlic
1 tsp. salt
2-3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder
2 tsp. ground cumin
1 cup dark beer
1/2 cup water
1/4 cup masa (or cornmeal)
Directions:
Cut the steak into 1/2-inch cubes.
In a heavy skillet, brown the beef with the onion. Drain off excess fat,
add garlic and stir over medium heat another minute.
Transfer beef mixture to the crockpot. Add salt, pepper, chili powder,
cumin, beer and water.
Cover and cook on low for 8-10 hours.
Stir masa or cornmeal with enough water to make a smooth paste.
Stir paste into chili. Turn crockpot to high and cook uncovered for
additional hour.
Ingredients:
4 Points Per Serving
Ingredients:
7 oz. ground turkey
1/2 c. chopped onion
1 c. drained canned Italian tomatoes, seeded and chopped
2 tsp. chili powder
1/2 c. tomato sauce
1/2 c. water
1 tsp. Worcestershire sauce
1 tsp. white wine vinegar
1 bay leaf
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. crushed red pepper
1 tsp. ground cumin
Directions:
Spray 3 quart saucepan with non-stick cooking spray and heat over medium-high heat. Add turkey and onion. Using back of wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned, about 5 minutes.
Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, 25 to 30 minutes. Remove bay leaf before serving. Makes 2 servings. May be frozen; just thaw and reheat.
Ingredients:
2 tsp Lard,butter,or bacon dripins
1/2 Onion,med,coarsely chopped
1 lb Beef round,coarse grind
2 tb Red chile,hot,ground
1 tb Red chile,mild,ground
1/4 tsp Oregano,dried,pref. Mexican
Directions:
Melt the lard, butter or drippings in a large heavy pot over medium heat. Add
the onion and cook until it is translucent.
Combine the meat with the ground chile, oregano, cumin, and garlic. Add
this meat-and-spice mixture to the pot. Break up and lumps with a fork and
cook, stirring occcasionally, until the meat is evenly browned.
Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower
the heat and simmer, uncovered, for 1/2 hour until the liquids cook down
and the mixture thickens. Taste and adjust seasonings.
Ingredients:
1/3 C corn oil
3 large onions, chopped
6 large garlic cloves, minced
5 T mild ground chilies, preferably New Mexican
1 tsp HOT ground chilies or Cayenne pepper (more for hotter)
2 T ground cumin
1 lb lean pork, ground
5 lb boneless beef chuck, trimmed of fat, cubed 1/2" - 3/4"
2 tsp oregano
2 1/2 t salt
1/2 tsp fresh ground black pepper
28 oz Italian plum tomatoes, canned, with juice
24 oz good amber beer (New Amsterdam, Dos Equis)
13 oz beef broth
2 bay leaves
34 oz kidney beans
Directions:
In a large flame-proof casserole or stockpot, heat the oil. Add the onions.
Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to
moderately high and cook, stirring frequently, until the onions begin to
brown, 5 to 10 minutes.
Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chilies
and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring,
until the meat browns and begins to separate.
Add the beef, oregano, salt and pepper. Increase heat to high and cook,
stirring frequently, until the meat loses most of its redness,about 10 - 15
minutes.
Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring
to a boil, partially cover and reduce heat to moderate. Cook until the beef is
very tender and the sauce is reduced to a chili-like consistency, about 1 1/2
to 2 hours.
In a medium saucepan, heat the beans in the liquid from the cans. Drain
when hot and either add to the chili or serve on the side along with other
accompaniments such as steamed rice, sour cream, grated cheddar cheese,
thinly sliced scallions, onions, or chips.
Ingredients
* 1 pound lean ground beef
* 1/2 pound bulk Italian sausage
* 1 cup chopped onion
* 1 cup chopped green sweet pepper
* 3 cloves garlic, minced
* 1 28-ounce can Italian-style tomatoes, cut up
* 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
* 1 15-ounce can light red kidney beans, rinsed and drained
* 1 cup water
* 3 tablespoons Worcestershire sauce
* 2 to 3 tablespoons chili powder
* 2 teaspoons dried basil, crushed
* 2 teaspoons dried oregano, crushed
* 1/2 teaspoon bottled hot pepper sauce (optional)
* 1/4 teaspoon salt
* Hot cooked rice
* Shredded cheddar cheese
* Dairy sour cream
Directions
1. In a large skillet, cook ground beef, sausage, onion, green pepper, and
garlic until meat is brown and vegetables are tender; drain. In a 3-1/2- or
4-quart electric crockery cooker, combine the meat mixture, undrained
tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil,
oregano, bottled hot pepper sauce (if desired), and salt.
2. Cover; cook on low-heat setting for 6 to 8 hours or cook on high-heat
setting for 3 to 4 hours. Serve over hot cooked rice. Top with shredded
cheddar cheese and sour cream. Makes 6 to 8 servings.
Ingredients
* 2 lbs ground beef
* 1 lb zesty hot sausage (Bob Evans)
* 1 cup chopped onion
* 1 cup chopped green pepper
* 1 cup diced celery
* 2 (15 1/2 ounce) cans kidney beans
* 2 (16 ounce) cans tomatoes
* 1 can tomato juice
* 1 (6 ounce) can tomato paste
* 2 cloves garlic
* 2 tablespoons chili powder (or to taste)
* salt & pepper
* 1 can beer, room temp (any brand)
Directions
Cook ground beef, sausage, onion, green pepper, and celery until meat is
brown and vegetables are tender.
Drain the beans, then add the beans and remaining ingredients.
Cover and simmer 1 to 1-1/2 hours.
Last 1/2 hour of cooking add the can of beer and finish cooking.
Instructions:
Yield: 4 servings
1 cup dried pinto beans
5 cups water
2 tablespoons lard
1 tablespoon bacon drippings
1 onion
12 ounces country-style pork sausage
1 pound beef, coarse grind
4 garlic cloves
1 teaspoon anise
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground cloves
1 (1-inch) cinnamon stick, ground
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 whole nutmeg, ground
1 teaspoon cumin
2 teaspoons dried Mexican oregano
4 tablespoons sesame seeds
1 cup blanched almonds, skins removed
12 whole dried red chiles or 1 1/2 cup chile Caribe
1 1/2 ounces milk chocolate, small pieces
1 (6 ounce) can tomato paste
2 tablespoons vinegar
3 teaspoons lemon juice
1 soft tortilla, chopped
Salt
Directions:
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the
beans occasionally and add water as necessary to keep them moist.
Pour the beans and the water in which they were soaked into a heavy saucepan and add 2
to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer,
partially covered, for about 45 minutes, until the beans are cooked but still firm. Check
occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.
Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the
lard. Set aside.
Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is
translucent.
Combine the sausage and the beef with all the spices up through the oregano. Add this meat
and spice mixture to the pot with the onion. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is very well browned.
Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring
to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.
Ingredients
* 2 lbs 85% lean ground beef
* 2 medium onions (diced fine)
* 1 large red bell pepper (1/2 inch cube dice)
* 6 garlic cloves (minced or pressed)
* 1/4 cup chili powder
* 1 1/2 teaspoons ground cumin (or roughly 1 3/4 tsp whole cumin toasted
and ground)
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (to taste)
* 1/2 teaspoon cayenne pepper (to taste ( I didn't use red pepper flakes so I
used a teaspoon of cayenne)
* 3 chipotle peppers (packed in adobo, chopped)
* 2 tablespoons adobo sauce
* 28 ounces diced tomatoes, preferably Muir Glen fire roasted
* 28 ounces tomato puree or tomato sauce
* 2 (15 ounce) cans dark red kidney beans, drained and rinsed
* salt and pepper
* vegetable oil
Directions
Heat a Dutch oven over medium high heat. Add a tablespoon of vegetable oil
and brown half of the ground beef. Once the first batch of beef is browned,
remove the meat keeping the fat in the pan and add the second half and
brown the beef. Once all of the beef is browned, drain and reserve. Drain the
rendered fat from the Dutch oven reserving two tablespoons of fat in the
Dutch oven.
In the Dutch oven over medium heat, add the onions, red peppers, garlic,
chili powder, cumin, oregano, red pepper flakes, cayenne, chipotle peppers
and cook until the vegetables are soft, about 10 minutes. Add the beef,
tomatoes, tomato puree, beans, adobo sauce, and bring it up to a simmer.
Simmer with the lid ajar for an hour and a half. Remove the lid and simmer
another 30 minutes, stirring occassionally, until the chili is dark and thick. If it
starts to stick on the bottom stir in a little bit of water.
Ingredients:
1 (3 pound) pork shoulder, trimmed of fat
2 cups stewed tomatoes
3 tablespoons bacon grease
1 (6 ounce) can tomato paste
1/3 cup flour
3 cups water
3 medium onions chopped
2 1/2 teaspoons salt
4 to 6 cloves garlic, minced
1/2 teaspoon dried, ground Mexican oregano
2 (16 ounce) cans whole green chiles
Directions:
Melt bacon grease in a skillet over medium-high heat. Put flour into a paper
bag and shake the meat with the flour to coat meat. Add the meat to the bacon
grease a little at a time and brown well and evenly.
Remove the meat to a 5-quart Dutch oven. Add the onions and garlic to the
skillet and saute.
Ingredients:
1 lb. dried Great Northern Beans
5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
1 Tbl. olive oil
2 medium onions chopped
3 cups (12 oz) shredded Monterey Jack cheese, divided
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
Dash of ground red pepper
1/2 tsp. pepper
2 (4.5 oz.) cans chopped green chilies, undrained
3/4 cup sour cream
4 garlic cloves, minced
3/4 cup salsa
6 cups chicken broth
Chopped fresh parsley, optional
Directions:
1. Sort and wash beans; place in a large ovenproof Dutch oven. Cover with
water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set
beans aside.
2. Heat oil in Dutch oven over medium-high heat. Add onions; saute until
tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2
minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat,
and simmer 2 hours or until beans are tender; stirring occasionally. Add
chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and
simmer, uncovered, 10 minutes, stirring frequently.
Ingredients:
4 lb Sirloin boneless roast
2 lb Venison boneless
2 c Lone Star beer
1/2 c Coca-Cola (not diet)
4 Med. onions chopped coarse
5 Garlic cloves minced
2 c Tomato sauce
1 c Sour mash whiskey
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped
6 Ancho peppers dried & chopped
6 Green Jalapenos peppers, seeded & diced
2 ts Salt
2 tbs Tabasco sauce
1 1/2 c Tomato paste
1 tbs Cayenne flakes
1 ts All Spice
4 tbs Cumin fresh ground
2 tbs Cilantro fresh chopped
2 tbs Peanut oil
Directions:
Cut meat into 1/4? cubes. Put peanut oil into a large, cast iron pot, heat on
Med. High, add onions, garlic, meat cubes, and 1 T of cumin. Cook until meat
is browned. Add tomato sauce, beer, whiskey, Coca-Cola, peppers, spices ,
and cook on Low Heat for 45 minutes, covered, stirring often. Uncover and
cook for 20 minutes more. Stir in the remaining cumin and serve.
Ingredients:
1 1/2 pounds boneless pork loin, coarsely ground
2 teaspoons vegetable oil
2 minced garlic cloves
1 cup diced onion
1/2 green bell pepper, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 (14 1/2-ounce) cans diced tomatoes, undrained
1 (15-ounce) can kidney or pinto beans, drained and rinsed
Directions:
1. Heat oil in 4-quart saucepan over medium high heat. Saute pork, garlic,
onion and green pepper for 4 to 5 minutes, stirring occasionally.
2. Stir in seasonings, tomatoes and beans. Bring to a boil, lower heat and
simmer 10 minutes.
Ingredients:
2 pounds boneless pork butt (shoulder), cubed and dusted with flour
seasoned with black pepper
2 tablespoons bacon drippings or vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 (4-ounce) cans diced green chilies, drained
3 (14 1/2-ounce) cans chicken broth
1 teaspoon hot pepper sauce, or to taste
Directions:
1. Heat fat in Dutch oven over medium-high heat add pork cubes and brown
evenly on all sides. Add onions and garlic to pan cook and stir until onions
are tender, about 10 minutes.
2. Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer,
cover and simmer until pork is very tender and liquid is slightly thickened.
3. Serve immediately over hot cooked rice, if desired.
Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup large chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained and rinsed
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
1. Heat vegetable oil in large saucepan over medium-high heat. Add onion,
bell pepper and garlic cook, stirring frequently, for 5 to 7 minutes or until
tender. Add turkey cook until browned. Drain.
2. Add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, chili
powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover
cook, stirring occasionally, for 30 minutes.
Instructions:
Cajun Pork Chili
2 pounds ground pork
2 large onions, chopped
4 cloves garlic, minced
1 sweet red bell pepper, chopped
1 sweet green bell pepper, chopped
3 stalks celery, chopped
1 (28 ounce) can tomatoes
1 (28 ounce) can kidney beans, drained
1/4 teaspoon hot pepper flakes
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Dash of hot pepper sauce
Salt and pepper
If you prefer a more traditional chili flavor, use cumin instead of oregano, and
add chili powder to taste.
In a heavy saucepan, cook the pork over medium heat, stirring to break up the
meat, for about 5 minutes or until browned. Pour off the fat.
Add onions, and cook until tender. Add garlic, red and green peppers and
celery. Cook, stirring occasionally, for 5 minutes or until vegetables are
softened.
Add tomatoes, breaking them up with the back of a spoon. Stir in kidney
beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and
salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20
minutes.
Ingredients:
1 1/2 to 2 pounds lean ground beef
1 medium onion, chopped
1 pkg (1 1/4oz) taco seasoning mix
2 cans (14 1/2oz ea.) diced tomatoes
1 can (10oz) diced tomatoes with green chilies
1 can (16oz) pinto beans, rinsed and drained
1 15oz can chili beans in sauce
1 cup frozen whole kernel corn
Shredded cheese (mozzarella, Monterey Jack or
cheddar)
Slightly crushed tortilla chips
Directions:
In a large skillet, cook ground beef and onion, one-half at a time, till meat is
browned and onion is tender. Drain off fat. Transfer to a 3 1/2- to 5-quart
crockery cooker. Stir in dry taco seasoning mix, diced tomatoes, diced
tomatoes with green chilies, pinto beans, chili beans in chili sauce, and corn.
Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Sprinkle
each serving with some cheese and chips. Makes 8 servings.
Ingredients
* 1 quart water
* 2 lbs ground chuck, crumbled
* 2 medium onions, finely chopped
* 6 cloves garlic, finely minced
* 1 (15 ounce) can tomato sauce
* 2 teaspoons cider vinegar
* 1 teaspoon Worcestershire sauce
* 10 peppercorns, ground
* 8 whole ground allspice
* 8 whole cloves, ground
* 1 large bay leaf
* 2 teaspoons salt
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons cayenne pepper
* 1 teaspoon ground cumin
* 1/2 ounce unsweetened chocolate, grated
Directions
Bring water to a boil in a large pot.
Add the ground beef-raw-stir until seperated and reduce heat to simmer.
Add onions, garlic, tomato sauce, cider vinegar and worcestershire sauce.
Stir to mix well.
Add peppercorns, allspice, cloves, bay, salt, cinnamon, cayenne and
chocolate.
Bring to a boil then reduce to a simmer for 3 hours.
Cool and refrigerate overnight.
Skim off all of the fat and discard along with the bay leaf.
Reheat and serve over hot spaghetti.
Serves 4
Ingredients:
2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1/4 cup chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. sugar
1/8 tsp. cayenne pepper
Directions:
In a frying pan, brown the ground beef; drain. Put the drained beef and the
remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1
1/2 hours, stirring every 15 minutes.
Ingredients
- 16 ounces ground turkey
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1 green pepper, chopped
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3/4 teaspoon ground oregano
- 3/4 teaspoon dried marjoram
- 28 ounces *diced tomatoes (canned)
- 6 ounces *tomato paste
- 16 ounces can black beans, drained and rinsed
- 1/2 cup extra sharp cheddar cheese, grated
- 1/2 cup fresh cilantro leaves cut into thirds
Directions:
* In large skillet, over medium-high heat, combine ground turkey, chopped
onion, green pepper, garlic, salt, and black pepper.
* Cook until turkey no longer appears pink. Drain off any excess juices.
* Add all the seasonings and combine.
* Reduce heat to medium-low and add diced tomatoes, tomato paste* and
black beans. Stir occasionally. Cover and simmer for 35-45 minutes. (To
increase "heat," add red pepper flakes and chili powder to taste.)
* Serve hot and garnish with shredded cheese and fresh cilantro.
Ingredients:
1 qt beef broth
2 lb ground beef
1/4 cup onion flakes
4 tblsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
3/4 tsp instant minced onions
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/16 tsp ground red pepper (cayenne)
1 bay leaf
15 oz can tomato sauce
2 tblsp cider or white vinegar
1/2 oz unsweetened chocolate
Instructions:
Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until meat
separates into small pieces. Cover and simmer 30 minutes. Add remaining
ingredients and mix well. Bring to boil. Reduce heat,
simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight. Skim off
fat and reheat.
