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Chili Recipes

Recipe - Bowl of Red – Chili Con Carne

2 pounds lean coarsely ground beef or venison

1 medium onion, chopped

3 large cloves garlic, minced

1 (15-ounce) can tomato sauce

2 cups water or beer

2 tablespoons chili powder

1 1/2 tablespoons cumin seeds or ground cumin

1 teaspoon salt

1 teaspoon dried oregano leaves, crushed

1 tablespoon TABASCOŽ brand Habanero Sauce

2 tablespoons TABASCOŽ brand Green Jalapeņo Pepper Sauce

Cook meat in a large skillet or Dutch oven over medium-high heat until

brown, about 10 minutes, stirring to break up chunks. Pour off excess


if any. Add onion and garlic and cook 5 minutes or until onion is tender.

Stir in tomato sauce, water, seasonings, TABASCOŽ Habanero Sauce, and

TABASCOŽ Green Sauce. Bring to a boil; reduce heat to low, cover, and simmer

1 hour

or until meat is tender and flavorings are blended, stirring occasionally

and adding more water, if needed.

Makes 6 to 8 servings.

Chili – Beefy Baked Stuffed Chiles

1-1/2 cups coarsely crushed nacho cheese tortilla chips

2 cans (4 ounces each) whole green chiles

1 package (3 ounces) cream cheese

1-1/2 pounds ground chuck

Salt and pepper, optional

1 pound pasteurized prepared cheese product

1 can (10 ounces) diced tomatoes and green chiles

In a blender or by hand, crush tortilla chips, place in a large flat bowl or

tray and set aside.

Drain green chiles, place on a paper towel and pat dry. Cut cream cheese

into 6 lengthwise strips. Stuff 1 strip of cream cheese into each whole

green chile.

Divide ground chuck into 6 equal portions. On a piece of wax paper, pat out

the beef portions into thin wedge shapes. Sprinkle beef wedges with desired

amount of salt and pepper.

Place a stuffed green chile on each beef wedge. Roll beef around chile and

roll to seal edges and top. Roll each beef roll in the ground tortilla chips

until thoroughly coated.

Place beef rolls in glass casserole dish and bake in 450-degree oven for at

least 25 minutes or until beef is completely done.

While beef rolls are cooking, prepare a double boiler with water and bring

to boiling. Cut processed cheese into cubes and add the canned tomatoes and

chiles in pan. Melt cheese, stirring frequently.

Remove beef rolls to a serving plate and pour the cheese mixture over the

top. Sprinkle remaining crushed chips over the top. Serves 6.


Made with black and white beans, this chili is uniquely accented in


and color with wn-dried tomatoes.

4 servings (about 11/4 cups each)

1/4 cup sun-dried tomatoes (not in oil)

1/2 cup boiling water

Garlic-flavored vegetable cooking spray

12 ounces 95% lean ground beef

1 cup chopped onion

1/2 cup chopped green bell pepper

1 medium jalapeno chili, finely chopped

2 teaspoons minced garlic

2-3 tablespoons chili powder

1-11/2 teaspoons ground cumin

1 teaspoon dried oregano leaves

1 bay leaf

2 cans (16 ounces each) reduced-sodium whole tomatoes, undrained,



1 can (151/ 2 ounces) Great Northern beans, rinsed, drained

1 can (15 ounces) black beans, rinsed, drained

Salt and pepper, to taste

4 tablespoons finely chopped cilantro

1. Cover sun-dried tomatoes with boiling water in small bowl; let


until softened, about 10 minutes. Drain; reserve liquid. Chop


2. Spray large saucepan with cooking spray; heat over medium heat

until hot.

Cook ground beef, onion, bell pepper, jalapeno chili, and garlic

until beef

is browned and vegetables are tender, 8 to 10 minutes. Stir in chili


and herbs; cook 1 to 2 minutes longer.

3 . Stir in sun-dried tomatoes and reserved liquid, and remain­ ing

ingredients, except salt, pepper, and cilantro. Heat to boiling;

reduce heat

and simmer, covered, 30 minutes. Discard bay leaf; season to taste

with salt

and pepper. Stir in cilantro.

Per Serving Calories: 305 % Calories from fat: 12 Fat (gm): 4.9


fat (gm): 1.2 Cholesterol (mg): 41.2 Sodium (mg): 770 Protein (gm):


Carbohydrate (gm): 52.4

Exchanges Milk: 0.0 Vegetable: 2.0 Fruit: 0.0

Bread: 2.0 Meat: 2.0 Fat: 0.0

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