In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally.    

In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water. Cook about 5 minutes or till corn is tender. Drain. Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper. Heat through. **********************************************

PREHEAT OVEN TO 350 DEG F. IN A LARGE MIXING BOWL, CREAM BUTTER, SUGAR AND VANILLA UNTIL FLUFFY. ADD THE FLOUR IN TWO ADDITIONS. BEAT UNTIL WELL MIXED. ADD THE WALNUTS AND BEAT AGAIN. CHILL DOUGH UNTIL EASY TO HANDLE. WITH LIGHTLY FLOURED HANDS, PINCH OFF SMALL AMOUNTS OF DOUGH

Combine the chili powder and salt in a bowl, pour beer over mix, and set aside. Heat 1/4 cup of olive oil in a sufficiently sized saute pan until it smokes. Add beef, using a fork to break up any pieces which stick together. Cook, strring occasionally, over high heat until meat

Start with raw hamburg in an open skillet, add 2 cups of cold water. (DO NOT BROWN MEAT). Add: 5 TBS of chili powder (that s right!), 3 TBS of paprika and 1 TBS dry mustard, plus some salt & pepper. Stir and let simmer for about an hour. Serve on a steamed hot dog plus steam

In 6 cup casserole, combine green pepper, onion, garlic, oil, cumin and oregano; microwave, covered, at High for 2 3 minutes or until onion is softened. Stir in potatoes and 1 tb water; microwave, covered, at High for 8 10 minutes or until potatoes are tender, stirring twice. b

Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988 This recipe gets 30% or less of its calories from fat. This is not a low sodium recipe, however eliminating added salt can reduce sodium content. Makes 2 servings. Garnishes: sh

1. Add the meat, onions, and garlic to a heavy 5 quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned. 2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add th

SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden. Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink. Add 2 tablespoons chili powder, tomatoes, 2 cans

Cooking potatoes :these times are based on medium potatoes, cook on High and turn over part way through cooking; 1 potato : 4 6 min 2 potatoes : 6 8 min 3 potatoes : 8 12 min 4 potatoes : 12 16 min 5 potatoes : 16 20 min 6 potatoes : 20 22 min Let stand a fe

Brown meat, onions, garlic in olive oil, drain. Return to pot and add all other ingredients. Bring to a boil. Turn heat down and simmer for about 2 1/2 hours. Mix the cornmeal and beef stock and add to pot. Cook this the day before it is served. CROCK POT: Place all ingredients

Dice onions and garlic. Saute beef and sausage. When starting to turn color, add the onion and garlic and saute till meat is brown. Add the rest of the ingredients, simmer for a couple of hours. If the beef is real cheap and tough, longer simmer for tender. If you used good stuf

Brown pork and beef, and drain very well. Add all ingredients to large crock pot and cover. Cook on high for 4 6 hours or low for 8 12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak may be substitiuted for the ground meat. NOTE: This can be cooked on t

Brown pork and beef, and drain very well. Add all ingredients to large crock pot and cover. Cook on high for 4 6 hours or low for 8 12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak may be substitiuted for the ground meat. NOTE: This can be cooked on t

Brown meat, pork first then beef and veal. Remove from pan and drain. Place meat into a large pot. Pour off most of the oil used to brown meat. Saute onions and green peppers, add to the meat. Add remaining ingredients except corn meal and water. Simmer for 3 hours. Mix corn mea

TIMES: (5 prep, 20 25 bake, 5 stand) 1. In a medium bowl combine the spinach, cottage cheese, Parmesan cheese, and cheddar cheese. In another bowl stir together the eggs, milk, cumin, and pepper. Stir into spinach mixture. Stir in the cilantro. 2. Spoon mixture into 12 ligh

* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat 1/8 inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp,

TO MAKE THE MARINADE, combine chili powder, garlic, cocoa powder, cayenne, salt, tomato paste and tequila in a blender or food processor and blend. Pour over the steak, mix everything to coat the steak well, cover and set in the refrigerator overnight. Light a grill. When the co

***A VERY HOT CHILI*** Serves six to eight INGREDIENTS 2 pounds lean ground beef 6 cloves garlic 1 can (four ounces) diced green chilies (Casa Fiesta brand) 1 can (four ounces) nacho sliced jalapeno peppers (Casa Fiesta brand) 6 TBS chili powder 1 can (six br

Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain. Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes. Remove chicken to serving platter and ke

Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey and pork in a large kettle with enough salted water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain, reserving the stock. Dry the turkey and pork pieces thoroughly wit

Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain. Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes. Remove chicken to serving platter and ke

Place the malagueta peppers and salt in a mortar and crush them with the pestle or process them in a blender or food processor until you have a thick paste. Gradually add the onion and garlic and continue to mash into the paste. Then add lime juice to the paste, mashing as you d

Immerse the tomatoes in boiling water for 30 seconds. Plunge into cold water. Slip off the skins. Core and chop the tomatoes. In a large non corrosive soup kettle, combine the tomatoes, peppers, celery, onion, garlic, bay leaves, brown sugar, and vinegar. Simmer over low heat, s

Brown the meat and onions, separately if desired. In a large, heavy pot, combine the meat and onions, and the other ingredients except the chili powder. Simmer at least one hour. Six or more hours is better. Stir in the chili powder. NOTES: * A mild, hearty chili

Directions: 1. In a large 4 qt dutch oven or large saucepan, cook beef and onion over medium high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. 2. Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium

Combine the first nine ingredients in a small bowl. heat oil in a heavy large saucepan over medium heat. Add onion and cook until translucent, stirring, for about 8 minutes. Mix in the bell peppers and continue to cook for another 3 minutes. Add herb and spice mixture and stir f

In a skillet, heat oil over medium heat. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in crushed tomatoes, kidney beans, chili powder, and cumin. Simmer, covered for 35 minutes. Sprinkle with cheese and serve

Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3 4 hours. Add extra water and salt. Cook until tender (about 1 hour). Watch the water level, and add more if necessary. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least

Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3 4 hours. Add extra water and salt. Cook until tender (about 1 hour). Watch the water level, and add more if necessary. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least

Heat the lard in a large frying pan, crumble the chorizo into it, and cook over low heat, stirring from time to time, until it is well heated through and beginning to fry. Remove with slotted spoon and set aside. Remove all but 3 tablespoons of the fat or add fat to make that am

Put into Dutch oven the suet, ground meat, and olive oil. cook until meat is brown. To this add chopped onions, garlic, chili powder, paprika, salt and pepper, red pepper, oregano, and water, cooking about three minutes while stirring well. Simmer until done. If you like &q

Saute the onion & garlic in the oil. Add the meat and saute meat is browned. Add all remaining ingredients except the Tequila & cook for 1 hour 15 minutes. When you serve it pour the 150proof Tequila over the top of the chili in the     strong

======================================================= ============== ==== == Preheat the oven to 450F. In a large skillet, brown the ground beef and onion over medium heat for 8 to 10 minutes, or until the meat is crumbled and no pink remains. Drain off any excess fat. Add the

======================================================= ============== ==== === In a large skillet, brown the ground beef and onion over medium heat until no pink remains in the beef. Drain off the excess liquid and stir in the picante sauce, cumin, and salt to taste. Place the

======================================================= ============== ==== == Preheat the oven to 350°F. Combine all the ingredients in a blender and blend for 20 to 30 seconds, until well blended. Pour into a 9 inch pie plate that has been coated with nonstick vegetable s

======================================================= ============== ==== == In a soup pot, combine the sausage, ground beef, onion, garlic, salt, and pepper and cook over medium high heat for 7 to 9 minutes, or until no pink remains in the meat, stirring frequently. Add the v

In medium saucepan, combine all ingredients. Simmer over medium heat for 5 10 minutes. Garnish with grated cheese and onions if desired.     strongServings:4/strong  

This may be the earliest printed recipe for chili con carne and it is surprisingly authentic, save for the suspect addition of "espagnole", white sauce seasoned with hame, carrot, onion, celery, and clove. The words are Mrs. Owen s own. This might be called the na

1. Heat the butter in a large heavy skillet over medium high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients up through the water. Taste and adjust seasonin