|The Ultimate Chili Cookbook|
|by W. C. Jameson|
"The Ultimate Chili Cookbook" explores every facet of the long history of chili; the geography of chili; the different cultural approaches to prep...
Results 1 - 10 of 43 for mexican style chili
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Heat oil in ... small pieces. Add chili powder, salt and ... Simmer, covered, for 15 to 20 more minutes, stirring occasionally. Serves 4 to 6. (Freezes well.)
Brown ground beef and onions. Drain. Add all other ingredients to meat. Simmer 1 hour.
You can use the fresh "Hatch" peppers, roasting them over an open flame or barbecue and then peeling them, or you can buy a 2 1/2 can of peppers ...
Brown pork sausage and venison in large saucepan on simmer. Remove sausage and venison from saucepan. Saute onions and bell pepper. Add sausage and ...
1. Cook Bacon, ... 20 minutes. Serve chili with bowls of garnishes alongside: corn chips, sliced radishes, sliced avocado, sour cream, shredded cheese.
In a 5 to 6-quart pan over medium heat, combine pork, 1/2 cup broth and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until ...
Brown ground chuck, ... on low heat. Makes 4 1/2 quarts. Option: Scoop chili over cooked macaroni or serve with chopped raw onion and melted taco cheese.
Brown ground beef ... heated well and most of the liquid is cooked down. This can be adjusted easily according to your own taste for thicker or thinner chili.
Brown meat and ... the tomato juice, chili seasoning, and beans ... and the meat mixture simmer approximately 20 minutes. Yields about 4 quarts of chili.
Combine beef, onion, ... Add beans, tomato juice, diced tomato, tomato soup, chili powder and oregano. Reduce heat and simmer 1 hour. Add salt and pepper.
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