Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Chili - Steak N Shake 5 Way Chili
Famous Authors (View All Authors)
Southwestern - Chili -  Steak N Shake 5 Way Chili Post by :wheels Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1976

Click below to download : Southwestern - Chili - Steak N Shake 5 Way Chili (Format : PDF)

Southwestern - Chili - Steak N Shake 5 Way Chili

2 lb. Lean Ground Chuck (coarsely ground)
1 + 1/2 C. onion (diced)
1 tsp. celery salt
4 (8 oz.) cans tomato sauce
1 C. Water
2 (16 oz.) cans light kidney beans (with liquid)
2 tsp. garlic powder
1 + 1/2 tsp. garlic salt
2 Tbsp. + 1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
2 (8 oz.) cans tomato paste


In a skillet on medium low heat sauté ground beef and onions. When beef has been cooked, drain all grease and place in a medium large sauce pan. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.

On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.

1 lb. Spaghetti (prepare as directed on package)
12 oz Package Shredded Monterey/Colby Jack Cheese
1 Medium Onion (diced)
Chili Sauce (Heinz)


Prepare spaghetti as directed and drain.

To assemble: For individual serving, in a shallow bowl or plate place generous helping of spaghetti, 3/4 C. Chili, 2 Tbs. Chili Sauce, Chopped Onions (to taste), 1/2 C. Shredded Monterey Jack and Colby Cheese; mix. Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.

Chili sauce can be purchased at most grocery stores in the condiement area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.
If you like this book please share to your friends :
NEXT BOOKS

Southwestern - Chili -  Taste Of Georgia Chili Ii Southwestern - Chili - Taste Of Georgia Chili Ii

Southwestern - Chili -  Taste Of Georgia Chili Ii
3 pounds ground beef 1/2 cup onions, diced 1 tablespoon olive oil 1/4 pound butter 1 teaspoon salt 1 tablespoon seasoned salt 1 tablespoon garlic salt or 1 clove garlic 1 (16 ounces) cans kidney beans 1/4 cup catsup 1 (8 ounce) can mushrooms, chopped 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 (16 ounce) can tomatoes 1 (8 ounce) can tomato and herbs 3 large Jalapeno peppers, seeded and chopped 1 teaspoon chili powder 1 tablespoon Tabasco sauce Brown meat and onions in olive oil. Drain. Add butter, salts, and garlic. Mix thoroughly. Add remaining
PREVIOUS BOOKS

Southwestern - Slow-cooked White Chili With Chicken Southwestern - Slow-cooked White Chili With Chicken

Southwestern - Slow-cooked White Chili With Chicken
1 lb. boneless, skinless chicken thighs, cut into thin strips 1 cup dried great northern beans*, rinsed, sorted 1 medium onion, chopped 1 garlic clove, minced 2 tsp. dried oregano leaves 1/2 tsp. salt 1 (10 3/4 oz.) can condensed cream of chicken soup 5 cups water 1 tsp. cumin 1/4 tsp. hot pepper sauce 1 (4.5-oz.) can of chopped green chiles fresh sage, if desired * can substitute navy, cannellini or garbanzo beans In 3 1/2 or 4-qt slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well. Cover; cook on low setting for 8
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT