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Full Online Book HomeLearning KitchenSouthwestern - Abilene Annual Chili Super Bowl
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Southwestern - Abilene Annual Chili Super Bowl Post by :Mick_Sawyer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1440

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Southwestern - Abilene Annual Chili Super Bowl

3 lb. Lean ground beef
3 tbl. Brown sugar
1 tsp. Thyme
1 tsp. Salt
1 tsp. Cumin seed
1 tsp. Garlic powder
2 Bay leaves
1 tsp. Cilantro
1/4 tsp. Oregano (Mexican preferred Italian O.K.)
1 tsp. Cayenne pepper
2 tbl. Paprika
46 oz. V-8 juice
1 cup Onions; chopped
16 oz. Peeled tomatoes (Mexican Style for extra kick)
4 (16 oz.) cans Pinto or kidney beans (if you like beans in your Chili)

Brown beef and drain. Add all ingredients and cover. Cook for 7-17 hours on medium high.

Source: http://easyweb.easynet.co.uk/~gcaselton/chile/recipes/a007
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2 lbs. chuck stew beef, cut into small chunks 2 tbs. vegetable oil 1 can (15 oz.) pinto beans, drained 12 oz. Tomato paste 1 cup chopped onion 3 garlic cloves, minced 1 green pepper, seeded and cut into two pieces 5-10 slices of pickled jalpeno pepper slices (depends on your heat preference) 1 bottle of beer and enough water to equal 2 1/2 cups 1 1/2 tbs. chili powder 1/2 tsp. cumin 1/2 tsp. red pepper 1/2 tsp. oregano 1/2 tsp. salt In large pot, brown meat in oil, in two batches, draining off fat after each batch. Return drained

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6 skinless chicken breasts 8 ounces cream cheese, softened 1 medium onion, minced 6 pasilla or poblano chiles 1 pound can (or equivalent fresh) tomatillos 3 sprigs fresh cilantro 1 cup heavy cream 1 egg, slightly beaten salt, pepper to taste 24 small corn tortillas lard or shortening for frying 1/4 cup parmesan cheese shredded lettuce chopped ripe olives sour cream Poach chicken, keeping water at a bare simmer, until cooked through. Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat. Stir onions into cream cheese, then add shredded chicken. Set aside. Boil the chiles until soft, then puree