|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 196 for chili made roast beef
Trim all excess fat from roast. Place potatoes ... of flour, mustard, chili sauce, Worcestershire sauce, ... low setting for 10 to 12 hours (high 5 to 6).
Heat butter in ... handles. Brown pot roast in hot butter/oil ... partially tender. Slice beef and serve with ... servings. Can be made in a slow ... the gas grill, too.
Combine all ingredients except meat; cook over low heat for 45 minutes, stirring occasionally. Add meat to sauce; heat thoroughly before serving. ...
Place beef in Dutch oven ... degrees for 5 hours. Turn beef occasionally. When done, shred beef with fork. Serve on rolls or buns. Makes about 24 servings.
Place beans in ... Drain beans. Place beef in large bowl. ... and simmer until just tender, about 5 minutes. Ladle into bowls. Mix all ingredients in bowl.
Soak dried beans ... to high. Add beef. Cook 6 ... low. Stir in chili powder, cumin, salt ... cheese, sour cream and sour dough bread. Makes 6 servings.
Trim fat from beef. Mix above ... turning occasionally. After roast has marinated, place ... cup cold water and juices. Cook 2 minutes or until thickened.
Cook chuck roast until tender. Cool ... pieces. Brown ground beef and onions. In ... sugar, ketchup, water, chili sauce, vinegar, mustard ... or until desired consistency.
Cook onion in ... until crisp. Add beef and chilies, sprinkle in chili powder and sugar. ... to 15 minutes while stirring. Serve on buns, serves 4 to 6.
Roast a tender two pound beef roast in a ... temperature. Salad may be refrigerated overnight, but should be brought back up to room temperature before serving.
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