cheesy chili
cheesy chili
Cheesy Chili
1 (15 ounce) can chili
1 (14 ounce) can diced tomatoes
1 cup Minute Rice
I cup water
1 1/2 cups shredded cheese of your choice
Salt and pepper to taste
Bring chili, water and tomatoes to boil in a large frying pan. Once it is boiling, add the Minute Rice and simmer for one to two minutes. Remove from heat and sprinkle cheese over the top and serve. Also tastes great with sour cream and buttered bread.
The soul is made for action, and cannot rest till it be employed. Idleness is its rust. Unless it will up and think and taste and see, all is in vain. — Thomas Traherne
condiments | Comments Offdallas chili
dallas chili
Dallas Chili
Yield: 12 servings
6 pounds beef brisket, coarse grind
4 tablespoons ground hot red chile
1 tablespoon ground mild red chile
1/2 tablespoon chile Caribe
1 teaspoon cayenne pepper
2 tablespoons dried Mexican oregano
8 garlic cloves, crushed
4 bay leaves
1 teaspoon gumbo file (ground sassafras)
3 tablespoons ground cumin
3 tablespoons Woodruff or 2 ounces unsweetened chocolate
1 teaspoon paprika
1 tablespoon salt
1/3 cup bacon drippings
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon Dijon mustard
2 tablespoons Masa Harina
4 (12 ounce) cans beer
1 tablespoon Worcestershire sauce
1 tablespoon granulated sugar
1 tablespoon chicken fat (optional)
Hot pepper sauce (optional)
Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff (if used), paprika and salt.
Heat the bacon drippings in a large heavy pot over medium heat. Add the meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients (including the chocolate, if used) and the optional chicken fat and hot pepper sauce. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.
Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.
I think Superman should go on the Larry King show and announce that he would come back to life if people in all 50 states wanted him to. — Dave Barry
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beef | Comments Offchili verde
chili verde
Chili Verde
1 pound pork or beef
Oil or lard
4 green chiles, toasted, peeled and chopped
2 cloves garlic, crushed
1 medium onion, chopped
1 medium tomato, chopped
1 cup boiling water
Salt
Pepper
Cut pork into small cubes. Saut? in oil until well browned. Drain off all but 1 tablespoon fat. Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper. If desired, you may also add 1 potato, peeled and diced, at this time. Cover tightly and simmer for 1 hour.
The fundamental error of their matrimonial union that of having based a permanent contract on a temporary feeling. — Thomas Hardy
crock pot | Comments Offchili with cornmeal dumplings
chili with cornmeal dumplings
Chili with Corn Dumplings
1 1/2 pounds ground beef
3/4 cup chopped onion
1 (15 to 17 ounce) can whole kernel corn, undrained
1 (16 ounce) can stewed tomatoes, undrained
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon minced garlic
1 teaspoon red pepper sauce
1 1/3 cups Bisquick Original baking mix
2/3 cup cornmeal
2/3 cup milk
3 tablespoons chopped fresh cilantro
Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
Reserve 1/2 cup of the corn. Stir in remaining corn with liquid, tomatoes, tomato sauce, chili powder, garlic salt and red pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Mix baking mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moist. Drop dough by rounded tablespoonsful onto simmering chili. Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes or until dumplings are dry.
Man is asked to make of himself what he is supposed to become to fulfill his destiny. — Paul Tillich
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condiments | Comments Offeasy hearty chili
easy hearty chili
Easy Hearty Chili
1 pound ground beef
1 (14.5 ounce) can Ro-Tel
1 (15 ounce) can kidney or pinto beans, rinsed and drained
1 (1.25 ounce) envelope chili seasoning
Brown meat; drain. Add remaining ingredients. Simmer 15 minutes.
Yield: 4 to 6 servings.
At the close of life the question will be not how much have you got, but how much have you given nor how much have you won, but how much have you done not how much have you saved, but how much have you sacrificed how much have you loved and served, not how much were you honored. — Nathan C. Schaeffer
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condiments | Comments Offcraig claibornes real texas chili
craig claibornes real texas chili
Craig Claibornes Real Texas Chili
3 pounds boneless chuck, 1-inch cubes
2 tablespoons vegetable oil
4 to 6 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 (13 1/2 ounce) can beef broth
1 broth can of water
1/2 teaspoon pepper
1 (15 ounce) can pinto beans, drained and rinsed
1 cup sour cream
1 lime, cut into 8 wedges
Saut? beef in oil in 4-quart pot until meat changes color but doesn brown, 8 to 10 minutes. Combine chili powder, cumin and flour in cup. Add with garlic to beef; stir to coat meat. Add oregano.
Combine broth and water in bowl. Add 1 1/2 cups broth mixture and pepper to meat. Simmer, partially covered, 1 1/2 hours, stirring. Add remaining broth mixture to meat; simmer, partially covered, 30 minutes or until meat is very tender.
Add beans; heat through. Garnish with sour cream and lime.
The great secret that all old people share is that you really haven changed in seventy or eighty years. Your body changes, but you don change at all. And that, of course, causes great confusion. — Maggie Kuhn
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condiments | Comments Offblack bean chili
black bean chili
Black Bean Chili
Posted by Tiffany at recipegoldmine.com 11/30/2001 11:49 am
Source: Santa Fe Lite & Spicy Recipes by Joan Stromquist
1/4 cup olive oil
1 large onion, diced medium
2 tablespoons fresh garlic, minced
1 tablespoon red chili powder
2 teaspoons ground coriander
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons paprika
1 tablespoon dried oregano
2 1/2 teaspoons ground cumin
1 1/2 pounds frozen green chile peppers,
defrosted and chopped
4 cups tomatoes, chopped
4 1/2 cups tomato juice
1/4 cup molasses
1 1/2 pounds black beans, washed, cooked and
drained (reserve the cooking liquid)
1/8 cup fresh cilantro, minced
1 tablespoon salt, or to taste
1 cup Monterey jack cheese, grated, optional
1/2 cup sour cream, optional
In a large stockpot, heat the olive oil over medium-high heat until it is hot. Add the onion and saut? until translucent, about 6 to 8 minutes.
Add the garlic, red chili powder, coriander, cayenne pepper, paprika, dried oregano and cumin, and stir well.
Add the green chile peppers, tomatoes, tomato juice and molasses and stir again. Cover the pot and bring the liquid to a simmer.
In a food processor, puree one-third of the cooked black beans and a small amount of the reserved cooking liquid until a smooth liquid forms. (Add more cooking liquid as needed.)
To the stockpot, add the pureed beans, the rest of the cooked beans, the cilantro and the salt and stir well. Simmer the soup for 10 minutes or until everything is hot.
To serve, place 1/8 cup of Monterey jack cheese in the bottom of each of eight soup bowls. Pour the soup on top. Garnish with a dollop of sour cream.
Makes 8 servings.
Our passions are like convulsion fits, which, though they make us stronger for a time, leave us the weaker ever after. — Alexander Pope
condiments | Comments Offhidden valley ranch chili
hidden valley ranch chili
Hidden Valley Ranch Chili
Source: Hidden Valley Guest Ranch
2 pounds ground beef
1 cup chopped onion
1 to 2 cups water
1 large can whole tomatoes
2 or 3 small cans tomato sauce
1/2 cups chili powder
1 to 2 teaspoons cumin
1 tablespoon salt
1 teaspoon pepper
Tiny dash cayenne pepper
1 can Ranch style beans
Brown meat together with onion. When thoroughly cooked, drain meat in colander; rinse thoroughly with hot water to remove grease. Return mixture to large kettle; add water. Add whole tomatoes, cutting or squishing into bite size pieces. Add tomato sauce, chili powder, cumin, salt, cayenne and pepper. Stir well. Last of all, add beans with juice. Adjust flavor. If too hot, add 1 to 2 teaspoons sugar. Not hot enough? Increase cayenne pepper.
A friend is someone who sees through you and still enjoys the view. — Wilma Askinas
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southwestern white chili
southwestern white chili
Southwestern White Chili
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast, cut into small cubes
1/4 cup chopped onion
1 cup chicken broth
1 (4 ounce) can chopped green chiles
1 (19 ounce) can white kidney beans (cannelloni), undrained
2 green onions, sliced
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon cilantro (optional)
1/8 teaspoon ground red pepper
Monterey jack cheese (optional)
Heat oil in large skillet over medium-high heat. Add chicken and onions; cook 4 to 5 minutes.
Stir in broth, chiles and spices. Simmer 15 minutes.
Stir in beans; simmer 5 minutes. Top with green onions and Monterey jack cheese, if you desire.
Man must evolve for all human conflict a method which rejects revenge, aggression and retaliation. the foundation of such a method is love. — Martin Luther King, Jr.
condiments | Comments Offchili don pedro
chili don pedro
Chili Don Pedro
Posted by Olga at recipegoldmine.com 6:58:50pm 3/22/03
8 ounces medium noodles, cooked and drained
1 tablespoon butter or margarine
3 (16 ounce) cans chili with beans
8 ounces creamed cottage cheese
8 ounces cream cheese, cut into 3/4-inch cubes
1/2 cup dairy sour cream
Toss cooked noodles with butter; keep warm. Mix chili, cheeses, and sour cream in cooking pan of a large chafing dish. Cover and simmer until the mixture is thoroughly heated, stirring occasionally. If necessary, blend in additional sour cream until of desired consistency.
To serve, combine noodles with the chili mixture and sprinkle snipped parsley over top.
Yield: 8 servings.
Men never do evil so completely and cheerfully as when they do it from a religious conviction. — Blaise Pascal
