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6 Servings
Ground Beef Mexican
Quick Main Dish Mexican Ground Beef Dinner Winter Spicy (Hot)
1 pound Lean ground meat
1 large on chopped
1 tablespoon li powder
1 tablespoon Ground in
1/2 pound Smoked sage
1 can (12 oz) Kidney ns or Ranch Style beans
1 cup Pace's picante sauce
1 cup V-8 vegetable juice
1 8 ounce can ato sauce
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
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Showing posts with label Chili. Show all posts
Showing posts with label Chili. Show all posts
Favorite Chili Mac
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12 Cups
Ground Beef American
Quick macaroni ground beef easy Main Dish Freezer American Dinner Lunch Winter Spicy (Hot)
1 cup elbow macaroni
1 pound lean und beef
1 large on chopped
3 tablespoons li powder (I like Gebhardt Chili Powder)
1/4 teaspoon crushed pepper or to taste (optional)
1 can (28 oz) diced atoes in juice (I use Hunts)
1 can (28 oz) crushed atoes (I use Hunts)
1 can (15 oz) red kidney ns rinsed and drained
-- optional toppings --
grated ddar cheese
ced sweet onions
r cream
Cook macaroni according to package directions. Drain and keep warm. Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes. Season with salt and pepper to taste.
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12 Cups
Ground Beef American
Quick macaroni ground beef easy Main Dish Freezer American Dinner Lunch Winter Spicy (Hot)
1 cup elbow macaroni
1 pound lean und beef
1 large on chopped
3 tablespoons li powder (I like Gebhardt Chili Powder)
1/4 teaspoon crushed pepper or to taste (optional)
1 can (28 oz) diced atoes in juice (I use Hunts)
1 can (28 oz) crushed atoes (I use Hunts)
1 can (15 oz) red kidney ns rinsed and drained
-- optional toppings --
grated ddar cheese
ced sweet onions
r cream
Cook macaroni according to package directions. Drain and keep warm. Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes. Season with salt and pepper to taste.
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Beef Chili with Beans
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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory
2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory
2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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Wendy's Chili
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8 Servings
Ground Beef Mexican
Fall Superbowl Winter Ground Beef Mexican Soup Comforting
2 lbs. fresh und beef
1 qt. ato juice
1 (29 oz.) can ato puree
1 (15 oz.) can red ns drained
1 medium on (1 1/2 c.), chopped
1/2 C. ery diced
1/4 C. green per diced
1/4 C. li powder
1 tsp. in (if you like real flavor, add more)
1 1/2 tsp. lic powder
1 tsp. t
1/2 tsp. each: ck pepper oregano, sugar
1/8 tsp. enne pepper
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
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8 Servings
Ground Beef Mexican
Fall Superbowl Winter Ground Beef Mexican Soup Comforting
2 lbs. fresh und beef
1 qt. ato juice
1 (29 oz.) can ato puree
1 (15 oz.) can red ns drained
1 medium on (1 1/2 c.), chopped
1/2 C. ery diced
1/4 C. green per diced
1/4 C. li powder
1 tsp. in (if you like real flavor, add more)
1 1/2 tsp. lic powder
1 tsp. t
1/2 tsp. each: ck pepper oregano, sugar
1/8 tsp. enne pepper
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
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One Point Chili
15 Servings
Turkey American
Turkey Chili American
20 oz key ground
1 on chopped
2 cloves lic minced
3 chini diced
3 yellow ash diced
3 stalks ery diced
2 green pers diced
2 cans 15 oz ck Beans rinsed and drained
3 cans 15 oz Diced atoes
1 tablespoon li Powder
2 teaspoons Ground in
2 teaspoons Ground iander
Brown turkey with onion and garlic in a non-stick skillet until no longer pink In dutch oven or casserole saute zucchini, yellow squash, celery, green peppers over medium heat for five minutes. Add turkey and onion mixture, black beans, tomatoes, chili powder, cumin and coriander. Bring to a boil. Lower head and simmer 45 minutes, stirring occasionally.
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Turkey American
Turkey Chili American
20 oz key ground
1 on chopped
2 cloves lic minced
3 chini diced
3 yellow ash diced
3 stalks ery diced
2 green pers diced
2 cans 15 oz ck Beans rinsed and drained
3 cans 15 oz Diced atoes
1 tablespoon li Powder
2 teaspoons Ground in
2 teaspoons Ground iander
Brown turkey with onion and garlic in a non-stick skillet until no longer pink In dutch oven or casserole saute zucchini, yellow squash, celery, green peppers over medium heat for five minutes. Add turkey and onion mixture, black beans, tomatoes, chili powder, cumin and coriander. Bring to a boil. Lower head and simmer 45 minutes, stirring occasionally.
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Quick Chili
12 Servings
Beef Tex Mex
beef chili tomatos Mexican quick Leftovers
2 pounds lean und beef
1 spainish on diced
1 en bell pepper diced
1 can ck beans
1 can red kidney ns
1 can ns with pork
1 can atos
1 can atos crushed
1 can atos diced
1 bottle salsa (hot) or not
1 can n (small)
1 cup Water
1 table spoon cruched lic
2 table spoons mex li powder
1 table spoon gano
1 table spoon sweet chili sauce
1 tea spoon in
1 tea spoon iander
1 tea spoon ck pepper
1 tea spoon her salt
1 tea spoon garlic per
1 tea spoon chipotle ce (hot) or not
1 -2 table spoons ve oil evoo
1. Cook beef with all spices, olive oil and the cup of water.(cook until you see no more pink meat) 2. Dice your onion and green pepper and add it to mix, let cook down with beef. (5 min) 3. Add all tomatos (Cans), let cook down. (5 min) 4. Add all the rest of your ingredients. cook for 30 to 45 min. (if to thick add cup of water, if to thin and table spoon of corn flour. 5. Serve with cheese on top.
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Beef Tex Mex
beef chili tomatos Mexican quick Leftovers
2 pounds lean und beef
1 spainish on diced
1 en bell pepper diced
1 can ck beans
1 can red kidney ns
1 can ns with pork
1 can atos
1 can atos crushed
1 can atos diced
1 bottle salsa (hot) or not
1 can n (small)
1 cup Water
1 table spoon cruched lic
2 table spoons mex li powder
1 table spoon gano
1 table spoon sweet chili sauce
1 tea spoon in
1 tea spoon iander
1 tea spoon ck pepper
1 tea spoon her salt
1 tea spoon garlic per
1 tea spoon chipotle ce (hot) or not
1 -2 table spoons ve oil evoo
1. Cook beef with all spices, olive oil and the cup of water.(cook until you see no more pink meat) 2. Dice your onion and green pepper and add it to mix, let cook down with beef. (5 min) 3. Add all tomatos (Cans), let cook down. (5 min) 4. Add all the rest of your ingredients. cook for 30 to 45 min. (if to thick add cup of water, if to thin and table spoon of corn flour. 5. Serve with cheese on top.
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Favorite Chili Mac
Click here for a larger picture of Favorite Chili Mac
12 Cups
Ground Beef American
Quick macaroni ground beef easy Main Dish Freezer American Dinner Lunch Winter Spicy (Hot)
1 cup elbow macaroni
1 pound lean und beef
1 large on chopped
3 tablespoons li powder (I like Gebhardt Chili Powder)
1/4 teaspoon crushed pepper or to taste (optional)
1 can (28 oz) diced atoes in juice (I use Hunts)
1 can (28 oz) crushed atoes (I use Hunts)
1 can (15 oz) red kidney ns rinsed and drained
-- optional toppings --
grated ddar cheese
ced sweet onions
r cream
Cook macaroni according to package directions. Drain and keep warm. Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes. Season with salt and pepper to taste.
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12 Cups
Ground Beef American
Quick macaroni ground beef easy Main Dish Freezer American Dinner Lunch Winter Spicy (Hot)
1 cup elbow macaroni
1 pound lean und beef
1 large on chopped
3 tablespoons li powder (I like Gebhardt Chili Powder)
1/4 teaspoon crushed pepper or to taste (optional)
1 can (28 oz) diced atoes in juice (I use Hunts)
1 can (28 oz) crushed atoes (I use Hunts)
1 can (15 oz) red kidney ns rinsed and drained
-- optional toppings --
grated ddar cheese
ced sweet onions
r cream
Cook macaroni according to package directions. Drain and keep warm. Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes. Season with salt and pepper to taste.
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Beef Chili with Beans
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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory
2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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8 Servings
Ground Beef American
Slow cook Saute easy chili Stew vegetable oil onions bell pepper garlic chili powder cumin coriander oregano cayenne kidney beans beans tomatoes Salt Soup Main Dish Ground Beef American crushed red pepper flakes Dinner Winter Savory
2 tablespoons vegetable or n oil
2 cups chopped ons - cut into 1/4-inch pieces
1 cup chopped l pepper (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons minced lic (or pressed through garlic press)
4 tablespoons li powder (Spice Islands brand adds great flavor)
1 tablespoon ground in
2 teaspoons ground iander
1 teaspoon crushed pepper flakes
1 teaspoon dried Mexican gano
1/2 teaspoon enne pepper
2 pounds und beef (preferably coarse ground and 85 percent lean)
2 cans (15 oz each) red kidney ns - drained and rinsed
1 can (28 oz) diced atoes - with juice
1 can (28 oz) ato puree
Table t
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes. Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments. Makes about 8 to 10 servings. Slow Cooker: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours. Cooks Notes: If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers. The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
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Chili Rellenos
This recipe uses canned whole green chilies, stuffed with cheese, coated with an egg batter, and shallow-fat fried until golden.
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Wendy's Chili
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8 Servings
Ground Beef Mexican
Fall Superbowl Winter Ground Beef Mexican Soup Comforting
2 lbs. fresh und beef
1 qt. ato juice
1 (29 oz.) can ato puree
1 (15 oz.) can red ns drained
1 medium on (1 1/2 c.), chopped
1/2 C. ery diced
1/4 C. green per diced
1/4 C. li powder
1 tsp. in (if you like real flavor, add more)
1 1/2 tsp. lic powder
1 tsp. t
1/2 tsp. each: ck pepper oregano, sugar
1/8 tsp. enne pepper
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
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8 Servings
Ground Beef Mexican
Fall Superbowl Winter Ground Beef Mexican Soup Comforting
2 lbs. fresh und beef
1 qt. ato juice
1 (29 oz.) can ato puree
1 (15 oz.) can red ns drained
1 medium on (1 1/2 c.), chopped
1/2 C. ery diced
1/4 C. green per diced
1/4 C. li powder
1 tsp. in (if you like real flavor, add more)
1 1/2 tsp. lic powder
1 tsp. t
1/2 tsp. each: ck pepper oregano, sugar
1/8 tsp. enne pepper
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
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Grandma's Chili
8 Servings
Beef Mexican
Beef onion Mushrooms Mexican American Mexican
2 lbs und Beef (or Turkey)
1 pkg Chili soning
7 en Onions
1 hrooms
1 can Pinto ns (DON'T drain)
1 can Kidney ns (DON'T drain)
1 can Diced Stew atoes - Mexican style
1 can atoe Sauce
Brown ground beef. Mix chili seasonings, beans, onions, mushrooms, stewed tomatoes and tomatoe sauce together. Once beef is ready, mix with everything else. For more flavor and a hint of salsa.
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Beef Mexican
Beef onion Mushrooms Mexican American Mexican
2 lbs und Beef (or Turkey)
1 pkg Chili soning
7 en Onions
1 hrooms
1 can Pinto ns (DON'T drain)
1 can Kidney ns (DON'T drain)
1 can Diced Stew atoes - Mexican style
1 can atoe Sauce
Brown ground beef. Mix chili seasonings, beans, onions, mushrooms, stewed tomatoes and tomatoe sauce together. Once beef is ready, mix with everything else. For more flavor and a hint of salsa.
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Chili Verde
10 Servings
Pork mexican
Pork mexican
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
2 cans Green Enchilada Sauce
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 k
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1 pkg cken gravy
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1 sonal Salt
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
Brown Pork, season with salt Mix Gravy in enchilada sauce Put pork in sauce and let it heat. Add a hint of Tabasco sauce.
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Pork mexican
Pork mexican
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
2 cans Green Enchilada Sauce
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 k
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1 pkg cken gravy
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1 sonal Salt
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
Brown Pork, season with salt Mix Gravy in enchilada sauce Put pork in sauce and let it heat. Add a hint of Tabasco sauce.
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Chicken Chili Soup
12 Servings
Chicken American
Slow cook Main Dish Chicken American
1 pound cken breast about 4 breasts
1 tablespoon ve oil
6 cups water
6 cups cken stock
1/2 cup ato sauce
1 ato peeled and chopped
1 small on diced
1 cup n
1/2 rot sliced
1 ery stalk diced
1 cup atoes diced
15 ounces red kidney ns from can plus liquid
1/4 cup ento diced
1 jpeno diced
1/4 cup sley
1 clove lic
1 1/2 teaspoons li powder
1 teaspoon in
1/4 teaspoon t
enne pepper to taste
il to taste
gano to taste
Saute the chicken in the olive oil over medium to high heat. Don't rinse pot. Shred the chicken and add remaining ingredients. Bring to boil and reduce heat and simmer for at least 2 hours if not more. Stir often and chicken should shred into smaller pieces. Per Serving (excluding unknown items): 2706 Calories; 57g Fat (19.0% calories from fat); 191g Protein; 354g Carbohydrate; 80g Dietary Fiber; 232mg Cholesterol; 14627mg Sodium. Exchanges: 21 Grain(Starch); 17 1/2 Lean Meat; 6 Vegetable; 3 Fat.
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Chicken American
Slow cook Main Dish Chicken American
1 pound cken breast about 4 breasts
1 tablespoon ve oil
6 cups water
6 cups cken stock
1/2 cup ato sauce
1 ato peeled and chopped
1 small on diced
1 cup n
1/2 rot sliced
1 ery stalk diced
1 cup atoes diced
15 ounces red kidney ns from can plus liquid
1/4 cup ento diced
1 jpeno diced
1/4 cup sley
1 clove lic
1 1/2 teaspoons li powder
1 teaspoon in
1/4 teaspoon t
enne pepper to taste
il to taste
gano to taste
Saute the chicken in the olive oil over medium to high heat. Don't rinse pot. Shred the chicken and add remaining ingredients. Bring to boil and reduce heat and simmer for at least 2 hours if not more. Stir often and chicken should shred into smaller pieces. Per Serving (excluding unknown items): 2706 Calories; 57g Fat (19.0% calories from fat); 191g Protein; 354g Carbohydrate; 80g Dietary Fiber; 232mg Cholesterol; 14627mg Sodium. Exchanges: 21 Grain(Starch); 17 1/2 Lean Meat; 6 Vegetable; 3 Fat.
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Soupy Chili
8 Servings
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
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Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Soupy Chili
8 Servings
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Soupy Chili
8 Servings
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Soupy Chili
8 Servings
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Soupy Chili
8 Servings
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Soupy Chili
8 Servings
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
VIEW THE RECEIPT
Chili American
chili Chili American
2 cups cubed atoes
1 several handfuls of elbow macaroni
1 browned meat and ons drained
1 big can of ato sauce
1 can of kidney ns
1 atoes
1 water
1 salt and per
Cook mac and potatoes together in boiling water for 10 minutes and drain combine everything in a big pot and simmer for awhile
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Linda's Chili
A thick and hearty tomato chili with ground sirloin and a healthy portion of broccoli.
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VIEW THE RECEIPT
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