Easy Recipes

Ingredients :

• 3 lb boneless chuck --,Cubed
• 2 T vegetable oil
• 3 garlic cloves --,Chopped
• 2 t cumin
• 3 T flour
• 1 T oregano
• 2 beef broth cans salt pepper
• 4 T chili powder -- (or), To-Taste

How to Prepare :

1. Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown!
2. Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated.
3. Crumble oregano over meat.
4. Add 1 1/2 cans broth and stir til liquid is well blended.
5. Add salt & pepper, bring to a boil, stirring occasionally.
6. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally.
7. Add remaining broth, cook 30 minutes more.
8. Cool thoroughly.
9. Cover & refrigerate overnight.
10. Reheat chili very gently.

8 Servings

Ingredients :

• 1/4 c vegetable oil
• 1 md onion,chopped
• 1 jalapeno pepper,finely
• 1 chopped,remove seeds
• 2 T chili powder
• 1 T masa harina (or corn flour)
• 2 t paprika
• 1 t cumin powder
• 1 t oregano
• 1/8 t cayenne pepper
• 6 dried apricots,chopped
• 2 cloves garlic,minced
• 1 T brown sugar
• 1 t yellow salad mustard
• 15 oz hunt's tomato sauce w/bits
• 1 1/2 c water
• 1 c heartline meatless meat
• 1 (ground beef style)
• 1/4 c heartline meatless meat
• 1 (beef fillet style)
• 1/2 c beer
• 1 T tomato paste

How to Prepare :

1. Heat oil in large cast iron skillet.
2. Add onions and jalapeno pepper and cook until the onion is transparent.
3. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper.
4. Stir until seasonings are slightly toasted.
5. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste.
6. Cook over medium heat for 15 to 20 minutes, stirring often.
7. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.

2 Servings

Ingredients :

• 1 c pinto beans,dried
• 5 c water
• 2 T lard
• 1 T bacon drippings
• 1 onion
• 12 oz pork sausage,country-style
• 1 lb beef,coarse grind
• 4 garlic cloves
• 1 t anise
• 1/2 t coriander seeds
• 1/2 t fennel seeds
• 1/2 t cloves,ground
• 1 cinnamon stick,ground
• 1 t black pepper,freshly ground
• 1 t paprika
• 1 nutmeg,ground,whole
• 1 t cumin
• 2 t oregano,dried,pref. mexican
• 4 T sesame seeds
• 1 c almonds,blanched, skins-removed
• 12 red chiles,whole dried or 1 1/2 c chile caribe
• 1 1/2 oz milk chocolate,small pieces
• 1 cn tomato paste(6 oz ea)
• 2 T vinegar
• 3 t lemon juice
• 1 soft tortilla,chopped
• 1 salt

How to Prepare :

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
2. Check the beans occasionally and add water as necessary to keep them moist.
3. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
4. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
5. Check occasionally and add water if necessary.
6. Drain the beans, reserving the cooking liquid.
7. Melt the lard in a heavy skillet over medium heat.
8. Add the beans and lightly fry them in the lard.  Set aside.
9. Melt the drippings in a large heavy pot over medium heat.
10. Add the onion and cook until it is translucent.
11. Combine the sausage and the beef with all the spices up through the oregano.
12. Add this meat-and-spice mixture to the pot with the onion.
13. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
14. Add the reserved bean-cooking liquid to the pot.
15. Stir in all the remaining ingredients.
16. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
17. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.

Yield: 4 Servings

Ingredients :

• 1/4 lb each,beans: kidney, white
• 1/4 c paprika
• 1 lb bacon
• 5 onions,lg, peeled chopped
• 2/3 c garlic,minced
• 1/4 c coriander seed,toasted grnd
• 1/4 c cinnamon,ground
• 1 red,pinto, navy, cranberry
• 1/4 c pepper,cayenne,or to taste
• 1/2 c peppers,grnd dried poblano
• 108 oz tomatoes,italian plum, with
• 12 oz beer
• 5 lb beef,lean ground

How to Prepare :

1. In a large pot, soak the beans together overnight in water to cover.
2. Drain and add fresh water to cover.
3. Cook at a simmer for 1 1/2 hours or until beans are just tender.
4. While the beans are simmering, heat a large skillet.
5. Mince the bacon and cook it until it begins to crisp.
6. Add the onions and garlic and cook over medium heat for 5 minutes.
7. Add all the spices and the ground Poblanos and cook another 5 minutes.
8. Add the Tomatoes with their juice and the Beer.
9. Simmer for half an hour.
10. In another pan, cook the beef until the pink color disappears.
11. Drain and add it to tomato mixture.
12. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
13. Salt to taste and let the mixture simmer for about 1 hour.
14. If it is too dry, add some of the bean liquid.

Yield: 25 Servings

Ingredients :

• 3 c dried black beans,soaked
• 8 c water
• 2 jalapeno peppers,minced
• 1 1/2 T ginger,Grated
• 1 bay leaf
• 1 c cilantro,Chopped
• 1 t cumin seeds
• 2 T chili powder
• 1/2 T oregano
• 1/2 c sun-dried tomatoes
• 4 c peeled,chopped plum tomatos
• 1/3 c bulgur wheat,Uncooked
• 1/2 c water,Boiling

Salt Pepper Seasoning Ingredients :

• 1/2 T mustard seeds
• 1/2 t fennel seeds

How to Prepare :

1. Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
2. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours.
3. Remove from heat & discard bay leaf.
4. Place cumin seeds in a pot & toast.
5. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil.
6. Reduce heat & simmer for 30 minutes.
7. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.
8. When beans are cooked, remove 1 c & puree it with some cooking liquid.
9. Combine puree with remaining beans.
10. Stir in tomato mixture & bulgur.
11. Season & simer for 10 minutes.
12. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop.
13. Add fennel seeds & cover.
14. Cook till popping stops & fennel darkens.
15. Pour over chili. Add remaining cilantro & drizzle with olive oil.

Yield: 8 Servings