Chili Recipe
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Category: |
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Ingredients: |
Ingredients: 1 can tomato sauce
1 small can tomato paste
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed*
1 lb. lean ground beef
1 lb. Italian sausage, hot or mild
1 pkg. of McCormick's chili seasoning or chili powder
1 onion, diced (optional)
1 Habanero, Jalapeno or other peppers.** your preference
2 bottles of beer, your choice
1 jar salsa from the deli section, optional
Top with your preference of:
sour cream, shredded cheese or chilled guacamole
Serve with flat bread
*If you prefer use 2 cans of beans.
**Do not use bell peppers.
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Directions: |
Directions: 1. Brown ground beef. Break it up well. Drain excess grease. Set aside.
2. Peel the casing off the sausage and crumble it up well. Brown. Drain excess grease.
3. Chop the peppers and onion into ¼ inch bits. Remove as many seeds as possible.
4. In a Dutch oven add the ground beef and sausage.
5. Add tomato sauce, paste, beans, peppers and onion if using. Stir.
6. Add one bottle of beer while drinking the other.
7 If too thick add tomato sauce. If need to thicken, add molasses or more paste.
8. Add salsa for a nice kick if you prefer.
9. Season the way you prefer but do it gradually over time. It's easy to cross the line
between hot and uneatable. If it becomes too hot, add honey to take off the edge.
10. Bring to a boil then lower heat to simmer for a 1-2 hours.
11. Serve with shredded cheese, sour cream and chilled guacamole to suit.
12. Serving with wheat flat bread is also an option. |
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Beef Stew |
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Ingredients: |
Ingredients: 1 lb. lean stew beef
1 onion, sliced
2 stalks celery, sliced
3 medium carrots, sliced
2 medium potatoes, diced
½ can Pastene Kitchen Ready tomatoes
water as needed to cover stew meat
Olive oil to cover bottom of pan
salt & pepper to taste
1 can of peas
1 can of cut green beans or fresh green beans
Number of vegetables are according to preference.
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Directions: |
Directions:1. Cover bottom of pan with oil. Add beef and onion. Sauté.
2. Add carrots and celery. Sauté.
3. Add tomatoes and water as needed. Cook on medium heat.
4. When carrots are almost done, add potatoes. Let simmer until cooked.
5. Add canned vegetables. Heat until warm. Cook until stew meat is tender to the bite. |
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Personal
Notes: |
Personal
Notes: This thick and hearty Chili recipe is from Alfred and Debbie's kitchen. It is full of flavor and a family favorite. Beef Stew is Grandpa's version.
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