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Full Online Book HomeLearning KitchenMexican And Hispanic - Easy Chili
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Mexican And Hispanic - Easy Chili Post by :ProfitGuild Category :Learning Kitchen Author :Unknown Date :March 2012 Read :707

Click below to download : Mexican And Hispanic - Easy Chili (Format : PDF)

Mexican And Hispanic - Easy Chili

1 1/2 lb. lean ground beef
1 medium white onion
1 envelope chili seasoning
2 (15 ounce) cans chili beans with sauce
2 (15 ounce) cans diced tomatoes
1 (12 ounce) can tomato juice


Brown ground beef and onion together. Add remaining ingredients and simmer until hot. Garnish with cheddar cheese, and crumbled saltine crackers if desired.

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2 lb. ground chuck 1 medium onion, chopped 3-4 garlic cloves, minced 2 (15-oz.) cans pinto beans, rinsed and drained 3 (8-oz.) cans tomato sauce 1 (12-oz.) bottle dark beer 1 (14-1/2 oz.) can beef broth 1 (6-oz.) can tomato paste 1 (4-1/2 oz.) can chopped green chiles 2 Tbl. chili powder 1 Tbl. Worcestershire sauce 2 tsp. ground cumin 1-2 tsp. ground red pepper 1 tsp. paprika 1 tsp. hot sauce Garnish: pickled jalapeno pepper slices Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat
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2 pounds coarse ground round 1 large onion -- chopped 1 green bell pepper -- chopped 8 ounces tomato sauce 8 ounces water 1 can whole tomatoes -- (28 ounces) cut up 1 tablespoon chili powder -- or to taste 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon oregano 1 teaspoon ground cumin 2 cloves garlic -- finely chopped 1 teaspoon salt 16 ounces kidney beans -- drained and rinsed* Heat cooker and brown ground meat, onion, green pepper and garlic. Add remaining ingredients except, kidney beans. Close cover securely. Place pressure regulator on vent pipe; cook 5 minutes.
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