Chili con Queso Favor

Chili con Queso Favor

Ingredients:

2 Tbsp butter
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
2 ripe tomatoes, peeled, seeded and chopped
1-2 jalapeno peppers, seeded and finely chopped or to taste
2 1/2 cups grated Monterey Jack or cheddar cheese

Heat the butter in a heavy skillet over moderate heat and saute the onion and garlic until tender but now brown. Stir in the remaining ingredients and cook on the lowest setting until the cheese is completely melted, stirring occasionally.

Last Resort Chili Con Carne=032510

Last Resort Chili Con Carne

2 t. olive oil
1 large onion- diced
4-5 cloves garlic- minced
2 lbs. lean ground beef
1 lg. can Italian ground peeled tomatoes
1 sm. can tomato paste
2 pkgs. powdered taco seasoning
1 t. chili powder
1 t. cumin
1 can dark red kidney beans, drained
1 can chopped chilies
salt and pepper, to taste
grated sharp Cheddar
sour cream
sliced scallion

In a large soup pot, saute onions and garlic in oil until soft. Add ground beef and stir until meat is browned. Add canned tomatoes and seasonings, cover pot, and simmer slowly about 1 hour. Add kidney beans and chilies and cook another 5-10 minutes.

Serve topped with grated cheese, sour cream and scallions.

Tom Tom Chili and Beans=032510

Tom Tom Chili and Beans

1 lb. ground beef or stew meat, browned and drained
1 medium onion, diced
1 small or 1/2 large green pepper diced
1 small or 1/2 large red pepper diced
1 can rotel - Mexican flavored diced tomatoes with chilies
1 can black beans
1 small can tomato paste
1 can dark beer
4 tablespoons ground chili powder
2 tablespoons cumin
1/2 square Bakers unsweetend chocolate

Brown beef, peppers, and onion. Drain off any grease. Stir in remaining ingredients, adding the beans last.

Bring to a boil, and reduce heat to low. Cook uncovered for 1 hour; and then cook covered for 1 additional hour, keeping the heat on low.

Big Time Chili=032510

Big Time Chili

3 lbs cubed top sirloin
2 medium onions, grated
2 large garlic cloves, minced
2 10 ounce cans chicken broth
2 8 ounce cans tomato sauce
7 tablespoons chili powder
2 tablespoons ground cumin
1/4 teaspoon cayenne pepper

Saute beef in skillet. Put it in large pot and simmer with onions, garlic and broth for 1-1/2 hrs. Add tomato sauce, chili powder and cumin.

Stir and let cook on low another hour and 15 minutes, adding water as needed. Serve with cooked kidney beans

Hot Dog Chili Sauce=032510

Hot Dog Chili Sauce

2 lbs ground beef
1 large onion, chopped
4 cloves garlic, peeled and minced
1/2 cup ketchup
1/4 cup barbecue sauce
1 tablespoon hot sauce
2 tablespoons yellow mustard

Saute beef with onion. When beef begins to brown, add garlic. Turn heat to high and cook one more minute.

Stir in remaining ingredients and reduce heat to low. Simmer 10 minutes and remove from heat.

Hodge Podge Chili Feast

1 lb. dry pinto beans
1/2 c. butter
2 med. onions, chopped
6 shallots, chopped
1 (7 oz.) can diced green chilies
2 cloves garlic, minced
3 lbs. chopped beef
1 lb. pork sausage
2 tbsp. flour
1 (16 oz.) can Boston baked beans
1 (4 oz.) can pimentos
2 (30 oz.) cans tomatoes
1/4 c. chopped celery
1/2 lb. fresh mushrooms, sliced
1/2 c. chopped sweet red pepper
1/2 c. chopped green pepper
1 (9 oz.) can pitted ripe olives, sliced
1/2 c. minced parsley
1 (12 oz.) bottle chili sauce
1 tbsp. salt
1 tbsp. garlic salt
2 tsp. pepper
1 tbsp. chopped cilantro
1 tbsp. oregano
2-4 tbsp. chili powder
1 pt. sour cream

Wash and drain pinto beans. Soak in water overnight. Bring to boil; reduce heat and simmer 2 to 3 hours until tender. Drain.

Melt butter. Add onions, shallots, chilies, and garlic. Saute until onion is soft.

Add beef and cook over moderate heat until beef is browned.

Brown sausage in separate pan. Pour off excess fat. Add to meat mixture. Sprinkle with flour and stir to blend.

Transfer to Dutch oven or 8 quart kettle. Add pinto beans, baked beans, and all remaining ingredients, except sour cream. Bring to slow boil and simmer gently for at least 30 minutes.

Skim off fat with cold spoon as it rises to top. Serve with dab of sour cream on top. Serve with Italian bread and green salad.

Green Zone Chili 031510

Ingredients:

1 (12 ounce) package Hebrew National® Beef Franks, sliced
1/2 pound ground sirloin beef, uncooked
1 (28 ounce) can Hunt's® Petite Diced Tomatoes, undrained
1 (15 ounce) can Ranch Style® Black Beans
1 (15 ounce) can Ranch Style® Pinto Beans
1 (8 ounce) can Hunt's® Tomato Sauce-No Salt Added
1 cup finely chopped onion
1 cup finely chopped poblano chile with seeds
2 tablespoons finely chopped jalapeno chile with seeds
2 tablespoons Gebhardt® Chili Powder
1 tablespoon ancho chile powder
1 tablespoon brown sugar
1 tablespoon minced garlic
2 teaspoons ground cumin

Preparation:

Place all ingredients in 4-quart slow cooker; stir to combine thoroughly.

Cook on LOW setting 6-1/2 hours or until vegetables are tender.

Cincinnati Style Chili 031010

8 oz. whole wheat spaghetti
8 oz. ground turkey or ground beef
2-1/2 tsp. chili powder
1 (26 oz.) jar chunky garden-style pasta sauce
1 (16 oz.) can red kidney beans, rinsed

Topping:

chopped tomato
shredded reduced fat Cheddar cheese
thinly sliced scallions

Bring a large covered pot of lightly salted water to a boil. Add spaghetti and cook as package directs. Drain well. Meanwhile, heat a large nonstick skillet over medium heat. Crumble in turkey; add chili powder and cook, stirring, about 4 minutes, until turkey is no longer pink. Stir in pasta sauce and beans; bring to a boil. Reduce heat and simmer 5 minutes to blend flavors. Spoon sauce over pasta; sprinkle servings with toppings.

White Lightning Chicken Chili

4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ½ cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
½ cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese

Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.

In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.

Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread

Coney Island Chili Dog Sauce

1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done.

Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

Serve over hot dogs, Coney Island style!