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
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
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.
Chili Recipe – BLACK AND WHITE BEAN CHILI
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
Cook ground beef, onion, bell pepper, jalapeno chili, and garlic
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;
and simmer, covered, 30 minutes. Discard bay leaf; season to taste
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: 0.0Print This Page