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.
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.
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.
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.
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.
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.
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.
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.
- 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.
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.
