Cook meat in water. When done, grind or puree in blender. Mix in 1 ts. salt, spices, garlic, onion, and raisins. Add enough broth to moisten and cook untill thick. Parch and peel chiles and stuff with meat mixture. Prepare batter; combine flour, baking powder and 1/2 ts. salt, t

Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack

Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack

Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate. In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Coo

2 3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat

Saute onions until translucent. Sprinkle salt in stockpot brown beef over medium high heat. Grind cumin & fennel add to meat with onion garlic, chili powder, cocoa & sugar. Stir in tomatoes & tomato sauce & 4 cups water. Bring to a boil reduce heat to simmer stir b

In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese. Serves 6     strongServ

If you like an assertive chili based relish, try this flavorful one on nearly any white fleshed fish (whole, steaks or fillets). Like it hotter? Add some more chilies! Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures. Let cool slightly; rub skin o

Brown beef and chorizo. Drain fat and add all ingredients to large pot. Simmer 2 or 3 hours. Kay Doner *P JWPC45A 3/23/92 7:47pm     strongServings:4/strong  

In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in the garlic, peppers and celery. Cook for 5 minutes. Add remaining ingredients; bring to a boil. reduce heat; cover and simmer for 45 minutes. Makes about 2 1/2 quarts. Taste Of Home Magazine

Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to seed them. Dry frying, a method of roasting, is simply frying without fat. Heat a large, heavy skillet over high heat. Add whole chilies and dry fry for about 4 minutes, press

IN A LARGE POT, BROWN BEEF AND ONIONS. DRAIN JUICES. ADD REMAINING INGREDIENTS EXCEPT FOR THE BEANS AND SPAGHETTI. MIX WELL. BRING MIXTURE TO A BOIL. REDUCE HEAT AND SIMMER, COVERED, FOR 30 MINUTES. ADD BEANS AND SPAGHETTI. SIMMER, UNCOVERED, FOR 10 MINUTES TO HEAT BEANS. NOTE:

Set pan or large skillet on medium heat. Brown beef until slightly brown and no longer pink. Add onions and cook five minutes, stirring frequently. Turn flame down to low; add rest of ingredients and stir well. Cover; simmer 45 minutes, stirring occasionally. Serve piping hot i

Brown meat, onion and celery. Add water, tomato sauce, Worcestershire sauce, chili powder, garlic, salt and pepper. Cook abt. 30 min. over med. heat. Mix flour with a little water and add to chili. Cook until thickened.     strongServings:1/stron

Brown meat in large skillet. Add onion and seasoning. Cook until beef is separated well. Add tomtoes and sauce. Melt chili stick and add to beef. Add water, sugar, salt and pepper, chili powder and cayenne pepper. Cook slowly for 1 1/2 hrs. Add beans, cook 1/2 hr.  

In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatos and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.     strongServings:1

Heat oil in large pot, add meat and sear over high heat. Stir constantly until meat is gray, but not brown. Add water and cover, cook over low fire for 1 1/2 hrs. Add remaining ingreds., except thickening, and cok at a bubbling simmer 30 min. Mix thickening ingreds. together, a

Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper,

Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours, stirring often until done. A condiment for hot dogs or hamburgers.     strongServings:1/strong  

Saute the chopped vegies (all but zuchini) in about 1/2 cup water until the onions are translucent. Add everything else and bring to boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot the beans in the ingredient list above) Simmer for abo

Rinse ancho chiles, and discard stems; break chiles into pieces. Place in 1 to 2 qt. pan with water. Bring to boil; reduce heat, cover and simmer until chiles are soft (abt. 30 min.). Puree chiles and liquid. Set aside. Heat oil in 6 qt. heavy pot over med. heat. Add half of mea

Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicke

Put all ingredients in Crockpot in order listed. Stir once. Cover and cook on Low for 10 12 hours or High 5 6 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 From: Joan Mershon Date: Sun, 01 1    

Heat oil in large saucepan and saute garlic until it begins to color. Add onion and cook for 3 minutes. Add seasonings and green pepper and cook for one minute longer. Add remaining ingredients, adjusting salt if needed. (if you use canned beans, they are usually salted and

BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER TO TASTE, AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING OCASSIONALLY.     strongServings:1/strong  

Rub heavy skillet with crushed clove of garlic. Melt butter in skillet. Add onion and green pepper and cook for a few minutes but do not brown. Add mushrooms and celery and cook without browning. Add pork and cook until lightly browned. Add chili powder and mix well. Add tomatoe

1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. A

Saute ground beef until browned. Drain off fat. Add remaining ingredients except kidney beans. Simmer. (Best simmered 2 3 hours, but 30 minutes approx., is all that is necessary.) Add kidney beans. Cook til beans are heated through. Serve in bowls or over rice.  

* Skinned and crumbled This is one of my favorite recipes from The Firefighters cookbook, compiled by John Sineno, one of New York s bravest and well fed!! Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients except beans, bring to a boil, cover, and

Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After cooking time is up, add the beans and stir. Top with grated Monterey Jack cheese and finely chopped scallions.   b

The only way I do beer chili is make a regular pot, extra hot, and drink a bunch of beers with it. Very satisfactory that way. Let it be noted that I disagree with many of the particulars of the recipe below, but it s a good example of a beer chili. Brown beef and onio

Combine all ingredients in a bowl. MAsh until smooth. Makes about 1/4 cup     strongServings:1/strong  

Combine all ingredients in a small bowl. Mix well. Use as a marinade or brush over seafood, chicken or pork last 10 minutes of grilling.     strongServings:1/strong  

Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overn

Chili Corn Butter: In small bowl, mash together butter, cumin, chili powder and garlic. Makes 1/3 cup Per Tbsp: about 115 calories, 1 g protein, 12 g fat, 2 g carbohydrate. Chili Barbecued Corn: Cover corn with water; soak for 20 minutes. Peel back husks, leaving

Combine the ingredients in a skillet. Cook over hight heat until the mixture boils. Reduce heat to a simmer. Cook for 10 minutes. Cool to room temperature. Store refrigerated.     strongServings:1/strong  

Combine first eight ingredients in a medium bowl. Arrange chicken in large pan in single layer. Pour oil mixture over it. Turn chicken to coat. Cover and refrigerate at least four hours or overnight, turning occasionally. Prepare barbecue grill (medium heat). Remove chicken fro

Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine till soft. In a casserole dish spritzed with PAM layer: corn, cooked rice, olives, zucchini, onion/garlic. Pour beans over all

Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later. Heat the olive oil b

Process cottage cheese, beans and seasoning mix in blender or food processor until fairly smooth. Serve with dippers.     strongServings:10/strong