1 jar (16 oz) Pace Chpotle Salsa
1 cup water
2 Tbsp chili powder
1 large onion, chopped (about 1 cup)
2 pounds beef for stew, cut into 1/2-inch cubes
1 can (19 oz) red kidney beans, rinsed and drained
Shredded Cheddar cheese (optional)
Sour Cream (optional)

1. Stir the salsa, water, chili powder, onion, beef and beans in a 3 1/2 quart slow cooker.

2. Cover and cook on LOW for 8-9 hours (or on HIGH for 4-5 hours), until the meat is fork-tender. Serve with cheese and sour cream.

TIPS: For flavor-full muffins, use your favorite mix and replace the milk with your favorite stock.

You come home from a long day at work. Your tired and hungry but there is nothing much to eat except can frozen ground beef, beans, can goods and some spices. What’s quick, fast and fills you up? How about our quick chili? Hearty with beans and beef. It’s sort of like a set it and forget it type meal that you can dump in a crockpot before you leave for work or cook it in a skillet when you get home. Either way, it won’t disappoint and it’s a great snack for late night.

Ingredients
1 pound lean ground beef
3/4 cup chopped peeled onion
1 (15.5-ounce) can kidney beans, rinsed and drained
1 (8-ounce) can tomato sauce
1/3 cup water
1 1/2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Methods
1. Brown meat and onion in a large skillet drain. Stir in kidney beans, tomato sauce, water, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Serve warm.

How visitors found this page:

• fast and easy meals with ground beef

Here is a popular vegetarian chili with three beans. No meat but just as much a kick!

Ingredients
1 tablespoon olive oil
1 onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can kidney beans, rinsed, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 green bell pepper, seeded and diced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste

Methods
1. In a stockpot heat olive oil over medium-high heat. Saute onions until soft, about 5 minutes.
2. Stir in black beans, pinto beans, kidney beans, tomatoes, vegetable broth, green bell pepper, chili powder, cumin and garlic powder; mix well and reduce heat.
3. Cover and simmer for 20 to 30 minutes stirring occasionally. Season to taste with salt and pepper. Serve hot.

How visitors found this page:

• vegetarian recipes
• vegetarian chili
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• kidney bean recipes
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Chili is perfect for a hearty meal during lunch or as an appetizer during dinner. We’ve been getting hit with cold snowy days and when I come home I wouldn’t mind having a nice hot chili to warm me up quick! Here is a favorite chili recipe you can make in an hour with simple ingredients you can buy at the market.

Ingredients
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 1/2 cups crushed tomatoes, (a 29-ounce.can)
1 3/4 cups ORTEGA Salsa – Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine
1/2 cup ORTEGA® Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons ORTEGA® Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt

Methods
1. Heat vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic cook for 4 to 5 minutes or until no longer pink drain.
2. Stir in beans, crushed tomatoes, salsa, wine, chilies, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low cover. Cook, stirring frequently, for 1 hour.

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Perfect for superbowl sunday and other sports event whether it’s indoor or outdoors. This chili can also be used on hotdogs so make a large batch and share it with everyone at tailgate parties during this cold wintery days.

Ingredients
1-2 cloves of garlic
1 lb of ground beef
1 white or yellow onion
1 green pepper
1 can of chili beans
2 cans of chopped tomatoes
2-3 Chipotles
Oregano
Cumin
Jalapenos, pickled
Tortilla chips
Shredded cheese for nachos or you can shred your own Monterey and mozzarella
Beef broth of stock (stay away from using bullion)
Bay leaf
Chili powder
Frozen corn

Methods
Step #1: Begin by chopping half a large onion and the green bell pepper. Make sure you have equal amounts chopped of both.

Step #2: Put your beef in a pan and brown it with some olive oil, your green pepper and onion.

Step #3: Open all your cans while the beef is browning. Start to chop up a few jalapenos and chipotles. Do not touch your eyes while doing this and rinse your hands after.

Step #4: When the meat has cooked long enough you can add the chili beans, chopped peppers and the can of tomatoes. Mix hot water with ½ cup of beef stock and add it to the chili mix as well. Then get your cumin, the bay leaf, oregano and chili powder and add to your meat mix.

Step #5: Let your chili meat simmer for whatever time you wish. It is supposed to be quite soup like. If you like your veggies to still be firm then do not over cook your mixture. You can then add some of your frozen corn to the mix to cook for the last 15 minutes or so.

Step #6: If you only like a little amount of topping on your nachos then keep it to a minimum. If you like loads of cheese and toppings go nuts! You can always make it chunkier by adding more jalapenos, vegetables or chopped onion. Toppings can also include salsa, guacamole, sour cream and black olives.

Step #7: Get your plate or dish and spread out a nice layer of tortilla nacho chips. You can then put some of your chili on top with extra onion and chopped jalapenos and then load with cheese.

Step #8: Then stick in your oven so that the cheese melts over the chili and nachos.

How visitors found this page:

• chilli nachos
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Ingredients
1 1/2 pounds boneless, skinless chicken thighs, chopped
1 (19-ounce) can whole tomatoes and green chilies, crushed
2 (28-ounce) cans black beans, (with liquid)
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (12-ounce) can beer, (or substitute chicken stock)
5 tablespoons olive oil
1 large red bell pepper, seeded and diced
1 medium sweet onion, chopped
1/3 cup pitted ripe olives, sliced
1 cup baby corn (optional)
3 cloves garlic, minced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
2 teaspoons minced cilantro leaves (optional)
1/2 cup shredded cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black ground pepper

Methods
1. In Dutch oven, heat 3 tablespoons olive oil. Add chicken and sauté until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry.
2. Heat remaining oil and sauté onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes.
3. Add beans, corn and olives. Simmer 15 minutes longer.
4. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.

How visitors found this page:

• chili chicken filipino recipe

1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chili peppers
1 (10 ounce) can tomato sauce
1/2 (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo

Methods:

Directions

1. Soak beans in water overnight. Drain and rinse.

2. In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chili powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.

3. Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno
seeds and chili sauce, stir well, and leave on medium-low heat.

4. Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

1 Lb Dried navy beans
4 Cn Ready serve chicken broth
1 Lg Onion chopped
2 Garlic cloves minced
1 Tb White pepper
1 Tb Oregano
1 Tb Cumin
1 T salt
1/2 T Cloves
5 C Cooked chicken chopped
8 Oz Canned chopped chilies
1 C water
1 Jalapeno seeded and Chopped
8 Flour tortillas
Monterey Jack cheese Shred
Commercial salsa
Sour cream

Methods:

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours drain beans, and return to Dutch oven. Discard liquid. Add 3 cans of broth and next 7 ingredients bring to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of broth, chicken, and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4 cuts in each tortilla toward, but not through, the
center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, and sour cream. Serve immediately.

1 cup Red or green bell pepper, cubes
1/2 cup Onion, chopped
1/2 cup Celery, chopped
1 Clove garlic, minced
2 tablespoons — water
1 can Whole tomatoes w/juice-28 oz, cut up
1 can Kidney beans-8 oz, drained
1 can Tuna (6-1/2 oz), drained and
2 tablespoons Red wine vinegar
2 tablespoons Chili powder*
1 teaspoon Dried basil, crushed
1 teaspoon Dried oregano, crushed
1/2 teaspoon Ground cumin
Bottled hot pepper sauce, to taste

Methods:

If you don’t like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water. Cover with waxed paper micro-cook on High power for 4-5 minutes or until vegetables are nearly tender. Stir in remaining ingredients except
hot pepper sauce. Cover micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season to taste with hot pepper sauce.

2 tablespoons oil vegetable
3 pounds beef coarse grind
2 garlic cloves
5 tablespoons red chili mild, ground
1 tablespoon cumin
1 1/2 teaspoons cayenne pepper
1 tablespoon oregano — dried, pref. Mexican
1 tablespoon salt
2 cups tequila
6 cups water
1/2 cup corn flour (masa harina)
2 tablespoons chili caribe
1 teaspoon hot pepper sauce liquid

Methods:

1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly
browned.

2. Stir in the garlic, ground chili, cumin, cayenne pepper, oregano, salt, tequila,
water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer,
uncovered, for about 1 1/2 hours.

3. Taste and adjust seasonings. If desired, add the crushed chili pepper and the
optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer