Chili-Macaroni & Cheese Recipe

Chili-Macaroni Cheese Recipe

Ingredients:

2 Tbsps of chili (powdered)
1 Tbsp of cumin (ground)
1 Tbsp of butter (unsalted)
3/4 c of Cornflakes crumbs
4 c of milk
1/4 c of flour (all-purpose)
2 tsps of salt
12 ozs of cheese (Cheddar); shredded
1/2 tsp of sauce (hot pepper)
1 lb of macaroni (elbow-shaped)
2 Tbsps of tomato paste
1 lb of beef (ground)
1 pc of onion; chopped finely

Instructions:

Heat the oven, 375 degrees F. Spray cooking oil into a 13″ x 9″ x 2″ dish (for baking). Boil water with dissolved salt in it using huge pot. Combine cumin and powdered chili.

Let butter melt on saucepan then add Cornflakes, stirring and coating them. Bring mixture on wax paper and reserve some for the topping. Clean saucepan by wiping it using paper towel.

Combine 1 c of milk and flour in sealed container. Shake container ’til mixture becomes smooth. Using saucepan, mix the rest of milk, hot sauce, salt as well as a Tbsp of chili mixture. Simmer.

Pour milk-flour mixture into simmering milk, whisking, and continue cooking for ten minutes, while stirring, ’til smooth and thick. Take pan off heat then add 2 c of cheese. Put a cover.

Meanwhile, cook elbow macaroni into water (boiling) for approximately eight minutes ’til firm yet tender. Let drain. Heat skillet (nonstick) on moderate-high heat then cook onion and beef on it for six minutes ’til meat breaks into pieces and loses pink color. Drain liquid out of skillet and add tomato (paste) as well as the rest of chili mixture to meaty mix.

Cook for three minutes, while stirring. Take skillet off heat.

Then add cheesy sauce into macaroni heating in pot. Pour 1/2 amount of this mixture on prepared dish (for baking). Spread meaty mixture on top. Place and level the rest of macaroni on top. Sprinkle the rest of cheese as well as Cornflakes.

Bake, 75 degrees F for half an hour or ’til color is gold-brown and mixture is bubbly.

Chili-Macaroni Cheese Recipe

15 Bean & Winter Squash Not Chili Recipe

15 Bean Winter Squash Not Chili Recipe

Ingredients:

1 c of 15 bean mixture (soaked overnight); drained
7 c of water (at room temperature)
1 Tbsp of canola oil (or vegetable oil)
1 pc of onion (red, large); cubed
1 pc of bell pepper (red or green, large); seeded then cubed
2 pcs of celery stalks; cubed
3 pcs of garlic cloves; chopped finely
2 c of squash (butternut); peeled then diced
15 oz of tomatoes (stewed, canned)
1/4 c of tomato paste
1 Tbsp of oregano (dried)
2 Tbsps of chili powder
1-1/2 tsps of cumin (ground)
1 tsp of pepper (black)
1 tsp of salt

Instructions:

Combine water and mixture of 15 beans inside a saucepan; let it boil. Once boiling, allow to simmer and cook above gentle heat, uncovered, while stirring frequently till the beans soften, at about 1-1/2 hrs. Drain but save 3 cups of the liquid and set on the side.

Heat canola oil on a saucepan; add garlic, celery, onion, and bell pepper. Saute from 5 to 7 mins then add the cooked and drained beans, squash, (tomato) paste, stewed tomato, saved liquid and the seasonings. Continue cooking for half an hour above gentle heat, while stirring frequently.

Take out from the heat and cover; let it stand from 5 to 10 mins. Serve.

15 Bean Winter Squash Not Chili Recipe

Anco Chili Devil’s Food Cupcakes With Roasted Macadamias Recipe

Anco Chili Devil’s Food Cupcakes With Roasted Macadamias Recipe

Ingredients:

1 1/4 c of flour (cake)
3 Tbsps of ancho chili-powder
1/4 tsp of baking powder
1/2 tsp of salt
1 1/2 c of sugar
1/2 c of buttermilk
1 tsp of pure extract (vanilla)
1/2 c of powdered cocoa (unsweetened)
1 tsp of baking soda
3 eggs (large)
1/4 tsp of pepper (cayenne)
10 Tbsps of butter (unsalted); room temperature
1/2 c of hot dark-coffee
1/2 c of slightly roasted whole macadamias (2 ounces)
4 ounces of chopped semi-sweet chocolate
1/2 c of whipped cream

Instructions:

Prepare oven; heat it to three hundred seventy-five degrees Fahrenheit. Grease a nine-inch square bake pan then line w/ waxpaper, then grease the waxpaper.

Sift together flour, powdered chili, cocoa, salt, cayenne, baking powder soda thrice. Beat sugar butter in mixer bowl ’til fluffy light. Gradually beat in eggs, beat continuously ’til fluffy, light then volume is tripled.

Fold one-third of dry mix into egg-butter mixture. Add one-half buttermilk 1/2 coffee mix. Blend another one-third of dry mix then rest of coffee and buttermilk. Add remaining of dry mix and extract.

Pour batter into greased pan. Let it bake for 30-35 mins or ’til cake test is completed. Then you turn pan out and cool cake completely on wire rack.

Using a 2 1/2-inch biscuit cutter, cut small cake rounds. Arrange cake rounds on paper-cupcake liners.

For topping: Place chopped macadamias in small bowl. Add and blend in whipped cream. Heat semi-sweet chocolate ’til melted. Cool then you drizzle over your cupcakes then top w/ nuts.

Anco Chili Devil’s Food Cupcakes With Roasted Macadamias Recipe

Chili Seasoning Mix Recipe

Chili Seasoning Mix Recipe

Ingredients:

1 Tbsp of flour (unbleached)
1/2 tsp of dry red-pepper’ crushed
2 Tbsps of instant-minced onion
1/2 tsp of instant-minced garlic
1 1/2 tsp of chili seasoning
1/2 tsp of sugar
1 tsp of seasoned-salt
1/2 tsp of cumin (ground)

Instructions:

Blend all of the ingredients and place in mixing bowl, mix well. Scoop mixture carefully into 6″ aluminum-foil square then fold and seal well. Store your chili-seasoning mix on dry, cool place then use w/n six months.

Chili Seasoning Mix Recipe

Carroll Shelby’s Chili Recipe

Carroll Shelby’s Chili Recipe

Ingredients:

1/2 lb cooking or (or kidney suet)
1 lb coarsely ground round beef
1 lb coarsely ground beef chuck
1 8 oz can of tomato sauce
1 12 oz can of beer
1/4 c ground hot chili (red)
2 cloves of garlic; minced
1 pc of small-sized onion; minced
1 1/4 tsp of dried oregano (Mexican)
12 tsp of paprika
1 1/4 tsp of salt (table)
1 1/2 tsp ground cumin
1 pepper (cayenne)
3/4 lb cheese (monterey jack); shredded

Instructions

Heat oil (or suet) in large stockpot. Add meat and brown. Combine tomato sauce, spices and beer and stirr into the large stockpot with browned meat and cover.

Boil and then reduce heat to simmer for an hour. For another hour, remove lid and allow to simmer for another half hour, put cheese in and some cumin while stirring every so often til done.

Carroll Shelby’s Chili Recipe

Mom’s Chili Sauce Recipe

Mom’s Chili Sauce Recipe

Ingredients:

12 pcs of tomatoes (large)
2 pcs of bell peppers (green); chopped
2 pcs of peppers (red); chopped
1 c of celery; chopped
4 c of onions; chopped coarsely
1 pc of garlic clove; minced
2 pcs of bay leaves
1 c of sugar (dark brown)
1-1/2 c of vinegar (cider)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
1/2 tsp of ginger (ground)
1 tsp of mustard (dry)
1/16 tsp of pepper (cayenne)
1/4 tsp of pepper (black, freshly ground)
Salt (to taste)

Instructions:

Blanch the large tomatoes; peel, core, then chop them. Combine tomatoes, celery, peppers, onion, bay leaves, garlic, vinegar, and sugar inside a non-corrosive (soup) kettle. Let it simmer above gentle heat, about one hour, stirring frequently.

Add cinnamon, ginger, cloves, cayenne, and mustard; stir thoroughly. Continue simmering above gentle heat, about two hours.

To avoid scorching, stir from time to time. Season salt and pepper then discard bay leaves.

Let it cool; ladle onto clean jars (leaving half inch of space). Seal then process on (water) bath, about 10 mins.

Mom’s Chili Sauce Recipe

Chili Beef Tacos Recipe

Chili Beef Tacos Recipe

Ingredients:

1/4 c of chili powder
6 pcs of garlic cloves; crushed
5 Tbsps of juice (fresh lime); strained
6 Tbsps of olive oil
1 Tbsp of cumin (ground)
2-1/2 lbs of beef (stewing); cut to half-inch
3-1/2 c of tomatoes (plum, Italian); drained then crushed
2 c of broth (beef)
1-1/2 c of dark beer (bottled)
1 pc of onion (large); chopped
2 pcs of chilies (jalapeno); minced
1-1/4 c of corn (frozen); thawed then drained
25 pcs of olives (green, pimento-stuffed)
1/2 c of pimentos (canned); drained then chopped
Salt pepper
20 pcs of taco shells
1-1/2 c of sharp cheese (Cheddar); shredded
1/2 of lettuce bunch (Romaine); chopped
4 pcs of tomatoes; seeded then chopped
Salsa (hot or mild)
1 c of sour cream

Instructions:

Mix garlic, chili, (lime) juice, cumin, and 3 tablespoons of oil inside a bowl; make it to paste and add beef then mix until coated well. Place inside the refrigerator for twenty-four hours, stir frequently. Preheat the oven, 350 degrees F.

Combine (marinated) beef, tomatoes, beer, and broth inside a (Dutch) oven; let it boil with heat on high. Once boiling, cover then transfer inside the oven; bake at about forty-five mins.

Remove the cover then continue to bake till beef has softened, about another forty-five mins. Let it cool then shred the cooked beef; return inside the liquid and place inside the refrigerator, covered, for over a night.

Heat three tablespoons of oil inside a skillet above moderately gentle heat. Saute jalapenos and onion, covered, while stirring frequently for fifteen mins till slightly brown. Strain the liquid from beef then add onto the skillet; let it boil.

Once boiling, reduce the heat then let it simmer, without the cover, while stirring frequently till sauce has reduced into half cup and thickened or about fifty mins.

Add shredded beef, corn, pimientos, and olives; stir above moderate heat till heated thoroughly, about five mins. Season salt pepper.

Fill the shells with mixture of beef. Add lettuce, tomatoes, and cheese. Serve at once with sour cream and salsa on the side.

Chili Beef Tacos Recipe

Margo Knudson’s Chili Recipe

Margo Knudson’s Chili Recipe

Ingredients:

2 pcs of chopped onions (medium)
6 cl of garlic
2 Tbsps of lard or kidney suet
2 ozs of chili powder (Gebhardt’s)
1/2 ozs of chili powder (regular, dark)
3 lbs of prime beef; coarsely cut or cubed
White pepper (to taste)
3 ozs of pork sausage
1/2 ounce of cumin
1 pc of green chili (medium)
1/2 tsp of chili powder (New Mexico)
1/2 tsp of coriander (as desired)
6 ozs of tomato sauce
1/4 tsp of cayenne
1/2 c of oregano tea (one Tbsp of oregano mixed w/ boiling water for half an hour)
1/2 ounce of salt
A dash of Hot sauce (Tabasco)
1 c of broth (beef)

Instructions:

Saute garlic with onions in lard for 3-4 minutes. Mix in dark chili and Gebhardt’s. Stir well. In a separate pan, brown the beef by batches. Season with white pepper as you cook.

Mix the meat with the sauteed onions, pouring broth in to avoid sticking. Cook green chili and sausage together for 2-3 minutes. Transfer to pot with the beef and sauteed onions.

Let it cook about 15-20 minutes. Mix in the remaining ingredients except salt, Tabasco and cayenne. Stir well. Allow to cook about half an hour.

Add in the strained tea and cover. Cook chili on low-heat for two hours ’til meat becomes tender. Stir chili frequently.

On the remaining 20-30 minutes, season chili with Tabasco, cayenne and salt as desired. Good for 6 persons.

Margo Knudson’s Chili Recipe

Out-Of-The-Ordinary Chili Recipe

Out-Of-The-Ordinary Chili Recipe

Ingredients:

1-1/2 lbs of beef ( can also use turkey or chicken)
2 c of water
1 Tbsp of chili powder (McCormick)
1 Tbsp of curry powder (McCormick)
3 pcs of tomatoes (large); cut to dices
4 c of cooked beans (kidney)
1 pc of onion (large); chopped
1 pc of scallion bunch; sliced
1-1/2 c of cheese (natural sharp); grated

Instructions:

Brown the meat inside a pan; drain excess fat. Add chili, curry, and water; simmer for 5 mins. Add beans and tomatoes; cook till heated thoroughly. Add the onions; stir thoroughly.

Ladle onto bowls; sprinkle cheese on top.

Out-Of-The-Ordinary Chili Recipe

Pedernales River Chili Recipe

Pedernales River Chili Recipe

Ingredients:

3 Tbsps of lard
4 lbs of beef; ground coarsely
1 pc of onion; chopped
2 pcs of garlic cloves; chopped
3 tsps of salt
1 tsp of oregano (dried, Mexican)
1 tsp of cumin (ground)
2 c of water
32 oz of tomatoes (whole)
4 Tbsps of hot chile (red, ground)
2 Tbsps of mild chile (red, ground)

Instructions:

Melt lard inside a large saucepan above moderate heat then add meat; stir constantly to crumble the cooking meat. Cook till meat becomes brown. Add garlic then onions; cook till onions become translucent.

Add salt, cumin, oregano, tomatoes, and water; stir thoroughly. Slowly add ground chilies till you get the desired hotness to your preference. Let it boil.

Once boiling, reduce the heat. Let it simmer for one hour, uncovered. Stir from time to time.

Pedernales River Chili Recipe