 |
 |
Ingredients:
6 dried California chilies
1 (28-ounce) can tomatillos, drained
1/2 cup olive oil
3 large garlic bulbs, separated into cloves (40 to 50 cloves)
1/2 cup chopped onions
2 pounds chuck roast, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, skinned and diced
1 cup chopped fresh basil
Methods:
Ingredients:
5 pounds pork loin, 2-inches thick, trimmed of fat
3 1/2 tablespoons Garli Garni seasoning, divided use
3 onions, sliced 1 inch thick
1/3 cup vegetable oil, divided use
1/4 cup all-purpose flour
1/4 cup paprika
3 tablespoons chili powder
1 jalapeño chile, seeded, stemmed and chopped
1 1/2 tablespoons filé powder
5 cups chicken stock
2 cups puréed tomatoes
2 poblano chilies, seeded, stemmed and chopped
50 cloves medium garlic, peeled
Methods:
Ingredients:
2 pounds beef stew meat, diced
1 pound lean ground beef
2 cups hot water
1 (8-ounce) can tomato sauce
2 onions, peeled and chopped
1 jalapeño chili, seeded and minced
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
3 tablespoons chili powder
1 tablespoon crushed dried oregano
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
Methods:
Ingredients:
2 pounds ground beef
4 garlic cloves, crushed
1 (15-ounce) can tomato sauce
4 cups chicken broth
1 (7-ounce) can diced green chilies
1/2 teaspoon salt
5 tablespoons vegetable oil
4 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
Methods:
Ingredients:
2 pounds lean ground beef
1 large onion, chopped
2 teaspoons garlic, finely chopped
1 teaspoon salt
Freshly ground black pepper to taste
2 (15-ounce) cans black beans, rinsed, drained
1 (14-ounce) can ready-diced tomatoes with juice
1 (8-ounce) can tomato sauce
2 tablespoons mild chili powder
1 (4-ounce) can chopped mild green chilies
1 teaspoon ground cumin
Optional Topping Ingredients:
Sour cream
Shredded cheddar cheese
Chopped fresh cilantro
Ingredients:
2 tablespoons vegetable oil
2 pounds beef steaks, chopped
2 onions, chopped
1 teaspoon garlic powder
1 tablespoon oregano
4 tablespoons paprika
1/2 teaspoon ground cumin
1 teaspoon salt
2 (14-ounce) cans tomato sauce
1 (28-ounce) can whole tomatoes, chopped
3 cups water, divided use
6 jalapeños, seeded and chopped
4 1/2 ounces milk chocolate candy bars
Methods:
Ingredients:
2 pounds ground beef
2 pounds crayfish
1 teaspoon minced garlic
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 (8-ounce) can tomato sauce
1 cup dry white wine
2 cups water
1 teaspoon lemon juice
1 cup chopped onion
Methods:
1. Brown ground beef in a saucepan. Add crayfish, minced garlic, salt, soy sauce, cayenne pepper, mint, dried parsley, chili powder, tomato sauce, white wine, water, lemon juice, and chopped onions. Simmer for 2 hours, or until tender.
Ingredients:
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1/2 cup chopped green bell pepper
2 (16-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn, drained
2 cups water
1 1/2 tablespoons tomato paste
1 teaspoon crushed dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
Methods:
1. Heat oil in a large heavy skillet over medium-high heat until a drop of water sizzles when dropped into the oil. Sauté onion and garlic until onions are fragrant and translucent, about 5 minutes. Add green pepper and sauté until soft and beginning to brown, 5 to 7 minutes add kidney beans, corn, water and tomato paste. Stir in oregano, red pepper flakes and cumin.
2. Bring chili to a boil. Reduce heat and simmer for 30 minutes serve hot.
Ingredients:
1 pound lean ground beef
1 pound smoked link sausage, sliced
1 cup chopped onion
2 (15.5-ounce) cans pinto beans, drained, liquid reserved
1 (28-ounce) can whole tomatoes
1/2 cup tomato ketchup
1 tablespoon chili powder
2 teaspoons firmly packed brown sugar
1 teaspoon brown mustard
1/2 teaspoon salt
Methods:
Ingredients:
Chili:
1 tablespoon olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 pounds lean ground beef
4 cups beef broth
1 (15-ounce) can tomato sauce
1 teaspoon ground allspice
3 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon all-purpose flour
2 tablespoons water
1 bay leaf
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
1 1/2 tablespoons unsweetened cocoa powder
1/2 tablespoon vegetable oil
1 teaspoon salt, or to taste
Freshly ground pepper to taste
Spaghetti pasta, cooked according to package
Toppings:
Onion, chopped
Cheddar cheese, shredded
Oyster crackers
Ingredients:
2 pounds stew beef
1 teaspoon vegetable oil
4 1/2 tablespoons chili powder, divided use
5 teaspoons garlic powder, divided use
1 (8-ounce) can tomato sauce
1 1/2 cups beef broth
1 teaspoon chicken base or bouillon granules
1 jalapeño, seeded and chopped
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons white pepper, divided use
2 cups water
1/2 teaspoon salt
2 green chili peppers
1 tablespoon paprika
1 tablespoon Italian seasoning
1 teaspoon onion powder
2 teaspoons ground cumin
1/8 teaspoon salt
Methods:
Ingredients:
1 tablespoon vegetable oil
1 1/2 pounds lean ground turkey breast meat
2 small onions, chopped
4 cloves garlic, finely chopped
1 (29-ounce) can crushed tomatoes in puree
2 (15-ounce) cans great northern white beans, drained
1 (9-ounce) jar Crosse & Blackwell Apple Curry Chutney
1/4 cup water
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano leaves, crushed
Methods:
Ingredients:
1 medium green bell pepper, seeded and chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 (14 1/2-ounce) cans Mexican-style tomatoes, undrained
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (11-ounce) can whole-kernel corn, drained and rinsed
2 1/2 cups water
1 cup uncooked rice
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
Methods:
Ingredients:
1 pound boneless pork country-style ribs, cut into 3/4-inch cubes
1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, crushed
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes with green chilies
1 cup beer (room temperature), or water
2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
Methods:
Ingredients:
12 ounces lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, finely minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 1/2-ounce) can dark red kidney beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 cup water
Cheesy Cornmeal Dumpling:
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
Methods:
Ingredients:
1 1/2 pounds lean ground beef
1 tablespoon olive oil
1 medium onion, cut into 3/4-inch pieces
2 cloves garlic, minced
3/4 teaspoon salt, or to taste
3/4 teaspoon ground black pepper
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
7 tablespoons chili powder, mild
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot pepper sauce
2 (15-ounce) cans red kidney beans, drained
1 (14.5-ounce) can diced tomatoes
1 (10.75-ounce) can condensed tomato soup
1/2 can beer
3 tablespoons ground cumin
1 tablespoon Worcestershire sauce
Methods:
Ingredients:
6 green chili peppers
3 cups water, divided use
3 pounds chuck roast, diced
6 tablespoons shortening, divided use
1 onion, chopped
4 garlic cloves, crushed
1 1/2 tablespoons ground cumin
1 pound tomatoes, seeded and chopped
1 tablespoon baking cocoa
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon salt
Methods:
Ingredients:
1 teaspoon vegetable oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 cup milk
1 cup processed cheese spread
1/2 cup frozen corn, thawed
8 corn tortillas
Methods:
Ingredients:
2 pounds boneless pork shoulder roast
2 tablespoons bacon drippings or vegetable shortening
3 cups chopped onions
3 cloves garlic, minced
3 cups chopped fresh tomatoes
1/3 cup chili powder
1 tablespoon dried oregano leaves
1 to 2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon hot pepper sauce, or to taste
1 bay leaf
1 can (14 1/2 ounces) chicken broth
Methods:
1. Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes.
2. Heat bacon drippings in Dutch oven over medium-high heat. Brown pork. Add onions and garlic cook and stir until onions are tender. Stir in remaining ingredients.
3. Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened. Stir occasionally.
Ingredients:
12 ounces uncooked egg noodles
2 tablespoons butter
1/2 cup chopped onions
3 cans (10.5-ounce) cans cream of mushroom soup
1 (4-ounce) can chopped pimentos
2 small cans mild green chili peppers, chopped (Old El Paso brand works)
4 cups cooked chicken, chopped up into small pieces
Salt and pepper to taste
10 ounces shredded sharp cheddar cheese (I use more)
Methods:
1. Preheat oven to 350*F (175*C).
2. Cook noodles as directed on package, drain.
3. In a large skillet, cook and stir onion in butter until tender, stir in soup, pimento and chili pepper.
4. In greased 4 quart casserole, layer half the noodles and half the chicken, season with salt and pepper. Top with half the soup mixture and half the cheese, repeat layers.
5. Bake uncovered for 45 minutes or until cheese is browned on top and it is bubbling.
Ingredients:
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
4 boneless, skinless chicken breasts halves, cubed
1 medium onion, chopped
6 garlic cloves, finely minced
2 1/2 cups chicken broth
1 (7-ounce) can chopped green chilies
1 (15-ounce) can white beans, rinsed and drained
3 green onions, sliced for accompaniment
1/2 cup shredded Monterey jack cheese for accompaniment
Methods:
Ingredients:
1 pound 95% lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 1/2-ounce) can chili beans in chili sauce, undrained
1 (14 1/2-ounce) can chili-style chunky tomatoes, undrained
1 cup frozen corn
2 tablespoons chopped fresh cilantro
Methods:
Ingredients:
1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon garlic clove, crushed
2 pounds ground beef
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon liquid hot pepper sauce
1 (29-ounce) can whole tomatoes
1 (29-ounce) can kidney beans
6 flour tortillas, sliced
Methods:
Ingredients:
2 pounds stewing beef, cut into 1-inch cubes
1 large onion, chopped
6 garlic cloves, finely minced
1 (28-ounce) can tomatoes, diced
2 (7-ounce each) cans whole mild green (Anaheim) chilies, chopped
1/2 teaspoon oregano leaves
1 teaspoon salt, or to taste
Freshly ground black pepper to taste
Flour tortillas (Gorditas-Style), warmed
Methods:
1. In a Dutch oven or large saucepan brown beef cubes on all sides add onion and garlic and cook until onion has softened.
2. Add remaining ingredients, bring to a boil and reduce heat. Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened.
3. Serve with warm flour tortillas.
Ingredients:
2 teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound fresh ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground sage
1 (14.5-ounce) can ready-cut tomatoes, undrained
2 (15-ounce) cans black beans, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Methods:
Inrgedients:
2 tablespoons oil
1 medium onion, chopped
1 green bell pepper, seeded and diced
2 celery ribs, chopped
3 cloves garlic, minced
1 (28-ounce) can stewed tomatoes
1 (15-ounce) can kidney beans, drained
1 1/2 cups frozen corn
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons crushed dried oregano
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup elbow macaroni
3/4 cup shredded Monterey Jack cheese
Methods:
Ingredients:
1/3 cup dry black beans
1 1/4 teaspoons ground cumin
1 1/4 teaspoons dried oregano
1/3 teaspoon ground sage
1 bay leaf
1 green onion, chopped
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped (see note)
1 pound top round beef steak, diced
2 cups seeded and chopped tomatoes
1/3 teaspoon cayenne pepper
2/3 teaspoon paprika
1 garlic clove, crushed
1 1/2 tablespoons red wine vinegar
1/3 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley
Methods:
Ingredients:
2 pounds round steak, diced
1 pound ground pork
5 cups chopped onions
1 1/2 tablespoons minced garlic cloves
7 tablespoons chili powder
2 green chili peppers, seeded and chopped (see note)
3 (15-ounce) cans whole tomatoes
3 tablespoons tomato paste
4 bay leaves
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 tablespoon packed brown sugar
2 (15-ounce) cans kidney beans
1 pound corn chips for accompaniment
Shredded cheddar cheese for accompaniment
Methods:
1. In a large, heavy kettle, brown diced round steak and ground pork with onions and garlic; drain. Stir in chili powder, green chili peppers, canned whole tomatoes, tomato paste, bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cover and cook for 2 hours over low heat.
2. Add kidney beans and cook, uncovered, for 30 minutes.
3. Serve with corn chips and grated cheddar cheese.
Ingredients:
2 pounds ground buffalo
1 small onion, chopped
1 (15-ounce) can tomato sauce
1 (1.25-ounce) package chili seasoning mix
Methods:
Ingredients:
1 pound lean ground pork
1 medium red OR green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup water
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1 teaspoon lime juice
Shredded cheddar cheese
Nonstick cooking spray
Flour tortillas (optional)
Methods:
Ingredients:
1/2 pound lean ground beef
1 large onion, diced
2 (15-ounce) cans black beans
1 (28-ounce) can tomato puree
1 (15-ounce) can corn, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Methods:
Ingredients:
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
2 (15 1/2-ounce) cans black beans, drained
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup thick and chunky salsa
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
Garnish: sour cream, shredded cheddar cheese
Methods:
1. Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours.
2. Top individual bowls with sour cream and cheddar cheese.
Ingredients:
2 (16-ounce) can Black Beans, drained
Vegetable cooking spray
1 pound ground lamb, lean
1/ 2 cup chopped onion, frozen
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3 (8-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can no-salt-added chicken broth
2 (4-ounce) cans green chilies, undrained and chopped
Methods:
Ingredients:
Vegetable cooking spray
1 pound lean ground beef
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
2 to 3 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
3 cans (14 1/2 ounces each) chili-seasoned diced tomatoes
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa
Methods:
1. Spray large saucepan with cooking spray heat over medium heat until hot. Cook ground beef until browned, 5 to 8 minutes, crumbling with a fork. Add onions, bell pepper, and garlic cook 5 minutes longer.
2. Add remaining ingredients heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes.
Ingredients:
2 pounds beef stew meat
1 tablespoon vegetable oil
2 pounds onions, chopped
2 green bell peppers, seeded and chopped
2 (14.5-ounce) cans diced tomatoes with green chilies
3 cups seeded and chopped tomatoes
4 dried whole red chili peppers, crushed
2 bay leaves
3 whole cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Methods:
Ingredients:
1 (15-ounce) package firm tofu
1 tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can. diced tomatoes, undrained
1 (15-ounce) can red kidney beans, undrained
1 (8-ounce) can tomato sauce
1/4 cup honey
2 tablespoons red wine vinegar
Methods:
Ingredients:
1 pound lean beef cubed steaks
2 teaspoons vegetable oil
4 1/2 teaspoons spicy seasoning mix (see below), divided use
1 medium onion, chopped
1 (28-ounce) can plum tomatoes, undrained
2 cups frozen whole kernel corn
Spicy Seasoning Mix:
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano leaves
½ teaspoon cayenne pepper
Methods:
Ingredients:
4 pounds coarse-ground sirloin or tenderloin
Olive oil or butter
1 to 2 (6-ounces each) cans tomato paste, diluted with equal amounts of water or more depending on desired consistency
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons commercial chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried sweet basil
Salt and pepper to taste
Methods:
1. In a 4-quart pot, cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat.
2. Add remaining ingredients and simmer 2 to 3 hours with the lid on.
Ingredients
• 1 finely chopped onion
• 3 finely chopped garlic cloves
• 2 piece of bacon cut crosswise into pieces
• 2 tablespoons of chili powder
•2 cans of cannelloni, pinto or red kidney beans
• 1 ½ teaspoons of dried crushed oregano
• 1 ½ teaspoons of paprika
• 1/2 teaspoon of fresh ground pepper
• 3 cups of water
• Coarse salt
• 3/4 cup of Monterey Jack Cheese or cheddar (shredded)
• 2 tablespoons of fine cornmeal
• 1 ½ cups of chopped winter squash or zucchini
• 1 ½ cups of frozen or fresh kernel corn (whole)
Directions
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
Ingredients
• 2 Tablespoons olive oil
• 2 medium onions, chopped
• 1 medium red pepper, chopped
• 1 medium green pepper, chopped
• 1 large jalapeno pepper (seeded, de-veined and chopped)
• 6 cloves garlic, minced
• 1 cup beer
• 2 16 oz. cans diced tomatoes
• 1 14 oz. can black beans
• 1 16 oz. can dark red kidney beans
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon hot pepper sauce
• 1 teaspoon salt
• 1 can vegetarian refried beans with chilies
Directions
Ingredients
• 4 Tablespoons olive oil
• 2 cups chopped onion
• 2 leeks, white part only, chopped
• 10 garlic cloves, minced
• 5 Teaspoon dried oregano
• 35 oz Italian plum tomatoes, not drained
• 16 oz clam juice
• 2 Cups dry red wine
• 1/2 cup chili powder
• 5 Teaspoon toasted cumin seed
• 1 Tablespoon salt
• 1 Teaspoon cayenne pepper
• 2 medium red bell peppers, chopped
• 12 Littleneck clams
• 12 mussels, scrubbed and debearded
• 1 1/2 pound grouper cut into 1 inch pieces
• 12 large shrimp, peeled and deveined
• 3/4 pound Bay scallops
• Fresh cilantro for serving
Directions
Ingredients
• 12 oz tomato paste
• 16 oz tomato sauce
• 3 24oz cans red kidney beans (drained)
• 6 Tablespoons garlic powder
• 3 Tablespoons onion powder
• 2 Tablespoons ground cumin
• 2 Tablespoons parsley
• 2 Teaspoons oregano
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground black pepper
• 1 Tablespoon chipotle powder
• 1 Teaspoon habenero chile powder
• 1 medium onion, chopped
• 4 whole red habeneros (deveined, deseeded and chopped)
• 6 jalepenos (deveined, deseeded and chopped)
• 2 New Mexican chilies (deveined, deseeded and chopped)
• 1/2 pound elbow macaroni
• 1 pound steak of choice
• 1 pound ground beef
• 1 pound ground pork
• 6 oz beer (1/2 can)
Directions
Ingredients
• 1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce
Directions
Ingredients
• 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 19 oz. cans red kidney beans
• 2 19 oz. cans dark red kidney beans
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
Ingredients:
• 1 Tablespoon olive oil
• 1 large chopped onion
• 6 large garlic cloves, minced
• 2 medium jalapenos, minced
• 2 lbs ground sirloin
• 2-4 Tablespoons chili powder (adjust according to personal taste)
• 1/2 teaspoon salt
• pepper to taste
• 1 16oz can diced tomatoes (make sure no sugar added)
• 2 cups chicken broth (again no sugar added)
Directions
