Click here for a larger picture of Smoky Sausage Chili
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 Smoky. Show all posts
Showing posts with label Smoky. Show all posts
Smoky Beef Tacos
8 Servings
Beef Mexican
Winter Fall Slow cook Bake One-Pot Freeze-It Potluck Party Company Main Dish Beef Mexican
2 to 3 tablespoons chopped canned chipotle les in
1/2 cup chup
8 cloves lic chopped
8 cloves lic chopped
2 teaspoons dried gano
Coarse salt and und pepper
1 boneless f chuck roast (about 3 pounds), excess fat trimmed
16 corn tillas (6-inch), lightly toasted
Avocado- Onion Relish see recipes
Corn and ato Salsa see Recipes
antro Live Creama see Recipes
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
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Beef Mexican
Winter Fall Slow cook Bake One-Pot Freeze-It Potluck Party Company Main Dish Beef Mexican
2 to 3 tablespoons chopped canned chipotle les in
1/2 cup chup
8 cloves lic chopped
8 cloves lic chopped
2 teaspoons dried gano
Coarse salt and und pepper
1 boneless f chuck roast (about 3 pounds), excess fat trimmed
16 corn tillas (6-inch), lightly toasted
Avocado- Onion Relish see recipes
Corn and ato Salsa see Recipes
antro Live Creama see Recipes
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
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Smoky Tomato Relish
Click here for a larger picture of Smoky Tomato Relish
4 Servings
Tomato
Italian
Smoky Tomato Relish Appetizer Get-together Snack Italian
1 en bell pepper
2 atoes
1/2 cup chopped on
1 tbsp ra virgin olive oil
1 1/2 tsp fresh me
1 tsp chopped fresh t
2 tsp wine egar
1/2 tsp t
1/4 tsp ck pepper
1/4 tsp pepper
2 cloves lic minced
1 sley (optional)
6 as cut into wedges
Heat large skillet over medium-high heat. Cut bell pepper in half lengthwise and take out seeds and membrane. Flatten one bell pepper half with hand, add to skillet with the skin side down. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat. Cool pepper and tomatoes to room temperature. Chop tomatoes and place them in a medium bowl. Chop bell pepper, add to bowl. Stir in onion and next 8 ingredients (to garlic). Garnish with parsley. Serve chilled.
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4 Servings
Tomato
Italian
Smoky Tomato Relish Appetizer Get-together Snack Italian
1 en bell pepper
2 atoes
1/2 cup chopped on
1 tbsp ra virgin olive oil
1 1/2 tsp fresh me
1 tsp chopped fresh t
2 tsp wine egar
1/2 tsp t
1/4 tsp ck pepper
1/4 tsp pepper
2 cloves lic minced
1 sley (optional)
6 as cut into wedges
Heat large skillet over medium-high heat. Cut bell pepper in half lengthwise and take out seeds and membrane. Flatten one bell pepper half with hand, add to skillet with the skin side down. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat. Cool pepper and tomatoes to room temperature. Chop tomatoes and place them in a medium bowl. Chop bell pepper, add to bowl. Stir in onion and next 8 ingredients (to garlic). Garnish with parsley. Serve chilled.
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