1 - 10 of 212 for mexican chili

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In Dutch oven brown meat in hot oil. Add all ingredients except beans. Cover, bring to a boil; reduce heat and simmer for 1 hour. Stir occasionally. ...

Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot ...

Mash and break ... fork. Top with chili, then a ... tortilla chips, salsa, and a side dish of sour cream garnished with a sprig of cilantro or parsley.

You will need: ... needed to the chili; check for ... Chili is about taking time and cooking slow food. Cooking time (without prep) is about 90 minutes.

Bring to boil, simmer for 2 to 4 hours. Thicken with cornstarch and water. Pour over burritos, or use as a dip.

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 ...

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.)

In a skillet, place the chilies on the bottom. Pour over them the tomato sauce. Place sliced cheese on top and let the cheese melt to a soft stage. ...

Combine all above ingredients. Now whisk and add to above mixture: 1 c. milk 1/2 c. butter, melted Add 1 can drained green chilies Put into muffin ...

Melt cooking fat ... garlic, red pepper, chili powder, cumin seed, ... from top. Cook spaghetti. Serve chili over spaghetti, sprinkle with grated cheese.

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