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Southwestern - Chili -  Steak N Shake 5 Way Chili Post by :wheels Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2228

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.
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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

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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