Ingredients are :1 lb. hamburger

2 cans tomato soup

1 can water

1 stalk celery

1 onion (med.)

2 cans stewed tomatoes

2 tbsp. chili powder (more or less to

taste)

1 can kidney beans with the liquid

Salt (about 2 tsp. – more or less to

taste)

And the recipe is Fry hamburger first. Add everything else and simmer 1 1/2 hours.

Ingredients are : Here is a — somewhat intricate v
this handy snack. — Created by:
Studio City
3 pounds boneless lean pork — cut in 1
And the recipe is

lb onions, diced 1/2 lb green bell peppers, diced 1/2 bunch cilantro, chopped 2 tomatoes, chopped 1 t garlic powder 1 T salt 1/2 t ground cumin 1/4 t ground cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile, chopped
1 lb tomatillos
Juice of 1/2 lemon 1/2 C cornstarch blended with 1 C water 12 (12-in.) flour tortillas Shredded Monterey Jack and cheddar cheeses
Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes).
To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.

Ingredients are :1 1/2 cups Yellow cornmeal
1 (8 oz) container sour cream
1 teaspoon Salt
2 cups Shredded romaine or iceberg
4 cups Cold water — lettuce
2 tablespoons Butter/margarine
1 cup Shredded sharp cheddar
1 cup Shredded sharp cheddar — cheese

2 Plum tomatoes — diced
5 cups Double-header chili (recipe
2 Green onions — sliced
heated
1/2 Ripe avocado — diced
Toppings:
1/2 cup Pitted sliced ripe olives And the recipe is This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vegies.

Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and cornmeal layers separately. Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through.) Preheat oven to 375~.
Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings.

Ingredients are : 1/4 cup Chili powder
6 Garlic cloves — crushed
5 tablespoons Strained fresh lime juice
3 tablespoons Olive oil
1 tablespoon Cumin
2 1/2 pounds Stewing beef cut into 1/2 in
28 ounces Italian plum tomatoes
Drained and crushed
2 cups Beef broth
12 ounces Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies — minced
10 ounces Pkg. frozen corn — thawed and
25 Pimento stuffed green olives
1/2 cup Pimentos — drained chopped
Salt and pepper
20 Taco shells
12 ounces Sharp cheddar cheese — shredd
1/2 Bunch romaine lettuce — chopp
4 Chopped seeded tomatoes
Hot or mild salsa
1 cup Sour cream
And the recipe is
Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat.
Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately.

Ingredients are : 1 1/2 cups Yellow cornmeal
1 (8 oz) container sour cream
1 teaspoon Salt
2 cups Shredded romaine or iceberg
4 cups Cold water — lettuce
2 tablespoons Butter/margarine
1 cup Shredded sharp cheddar
1 cup Shredded sharp cheddar — cheese

2 Plum tomatoes — diced
5 cups Double-header chili (recipe
2 Green onions — sliced
heated
1/2 Ripe avocado — diced
Toppings:
1/2 cup Pitted sliced ripe olives
And the recipe is This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vegies.

Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and cornmeal layers separately. Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through.) Preheat oven to 375~.
Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings.

Ingredients are : 2 pounds Lean ground beef
2 Onions — chopped
2 Garlic cloves — minced
2 cans Pinto or kidney beans — (15 oz each)
1 can Tomato sauce (29 oz)
1 1/4 cups Pace picante sauce
1/2 cup Water
3 tablespoons Unsweetened cocoa
2 teaspoons Ground cumin
1 teaspoon Dried oregano — crushed
1 1/4 teaspoons Salt
1/8 teaspoon Ground cloves
1/8 teaspoon Nutmeg
1/8 teaspoon Allspice
1 Green pepper — chopped And the recipe is In Dutch oven, brown ground beef with onion and garlic. Add remaining ingredients, except green pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes. Add green pepper, simmer for 20 more minutes.

Ingredients are :1 pound Chopped Beef
16 ounces Can Red Beans
8 ounces Can Tomato Sauce
1 teaspoon Chopped Red Pepper
1 teaspoon Garlic Salt
1/8 teaspoon Cayenne
1 tablespoon Molasses
2 cups Chopped Onion
16 ounces Can Refried Beans
1 cup Water
2 teaspoons Salt
1/8 teaspoon Pepper
3 tablespoons Chili Powder And the recipe is Brown beef with onions in a Dutch oven; pour off fat.
Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally.

Ingredients are :2 pounds venison ground up
Bacon drippings
Juice of 1 lemon
1 large onion — chopped
2 cloves garlic — minced
Salt and pepper to taste
1/2 cup flour
3 tablespoons chili powder
1 teaspoon comino seed
1/2 teaspoon oregano
1 (46 oz.) can tomato juice
2 (#2) cans kidney beans
3 cups water And the recipe is Sprinkle meat with lemon juice. Brown venison in bacon drippings; add onion, garlic, salt and pepper. Cook until well browned, then add flour and spices; mix well. Add tomato juice, beans and water.
Simmer about 2 hours, stirring occasionally.

Ingredients are :2 1/2 cups Kidney beans,dried — soaked
3 teaspoons Salt
1 cup Tomato juice
1 cup Bulghur — raw
2 tablespoons Olive oil
2 Onions,med — coarsely chopped
4 Garlic cloves,medium — crushed
3 Celery stalks — coarse chopped
3 Carrots — coarsely chopped
4 Tomatoes — coarsely chopped
1 tablespoon Lemon juice — fresh
2 tablespoons Red chile,hot — ground
3 tablespoons Red chile,mild — ground
1 teaspoon Cumin — ground
1/2 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Basil — dried
Black pepper — freshly ground
1 1/2 Bell pepper(s)

And the recipe is 1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.~ 2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.~ 3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices – including the remaining salt – to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.~ 4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat.
The chili may be thick – add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.~

Ingredients are : 1 tablespoon Vegetable Oil — PLUS 1 t Vege And the recipe is Minced 4 ea Garlic; Cloves 1 1/2 lb Veal; Ground 1 c Celery; Minced 1 c Green Bell Peppers; Minced 1 c Tomatoes; Crushed, Canned 1 c Vegetable Juice; Mixed 2 t Chili Powder; Or To Taste 1 t Cumin; Ground 1/2 t Salt 1/2 t Hot Sauce; Or To Taste 1/4 t Pepper 12 oz Red Kidney Beans; * * Red Kidney beans should be canned. Drain and rinse them.

In a 4-quart saucepan, heat vegetable oil; add onions and garlic and saute until onions are translucent, about 5 minutes. Add ground veal and saute until browned, stirring constantly to break up veal. Stir in remaining ingredients except kidney beans and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir kidney beans into veal mixture and cook until heated, about 5 minutes. While beans are heating, warm 4 soup bowls. Serve chili in heated bowls.