6 jalapeno peppers
4 yellow chili peppers
2 1/2 cups water – divided
2 tsp. oregano leaves
1 oz. packet ranch dressing mix
1 lrg. onion – diced
1/2 tsp. black pepper
2 Lbs. ground beef
1 Lb. ground pork
7 cloves garlic – crushed
3 Tbls. vinegar
1/2 cup chili powder
1 Tbls. ground cumin
1 tsp. cayenne pepper
2 tsp. granulated sugar
(2) 8 oz. cans tomato sauce – divided
15 oz. can stewed tomatoes
4 oz. can diced green chilies – drained
2 cups beef broth
salt – to taste
1 lb. chorizo OR spicy garlic sausage
27 oz. can kidney beans – drained
29 oz. can pinto beans – drained
Remove stems and seeds from chili peppers. Roast on skewers over a grill until skins are lightly browned. Chop into small pieces. Set aside.
Combine 1/2 cup water and oregano leaves and bring to a boil. Strain, reserving liquid and discarding oregano. Set aside.
Mix ranch dressing mix, onions, black pepper, ground beef, and ground pork in skillet. Brown mixture, stirring to break up meat. Drain.
In large pot, combine roasted peppers, oregano water, browned mixture, garlic, vinegar, chili powder, cumin, cayenne pepper, granulated sugar, 1 can tomato sauce, stewed tomatoes, canned green chilies, beef broth, 1 cup water, and salt.
Cover and simmer 1 hour, stirring occasionally.
While chili is simmering, brown chorizo in a skillet, stirring to break up meat. Drain. Add chorizo to chili pot.
After chili has simmered for 1 hour, add 1 can tomato sauce, beans, and 1 cup of water.
Simmer for 30 minutes.
1 Tbls. vegetable oil
2 med. carrots – sliced
2 ribs celery – sliced
1 lrg. onion – minced
2 qt. vegetable broth OR beef broth
3 cups shredded cabbage
2 cups whole green beans – trimmed
2 bay leaves
3 med. potatoes – un-peeled, diced
14.5 oz. can diced tomatoes – un-drained
1/4 cup minced fresh parsley
1 Tbls. garlic salt
1 tsp. dried dill weed
1/2 tsp. black pepper
In a large pot, sauté carrots, celery, and onion in oil over medium-high heat for 4 minutes; pour stock into pot and bring to a boil.
Add cabbage, green beans, and bay leaf to pot; simmer over medium-low heat for 30 minutes.
Add remaining ingredients to pot and simmer until potatoes are tender.
1lb. ground beef
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes
1/4 cup dijon mustard
8 slices top round steak, 1/4- inch thick
Salt and pepper, to taste
8 slices bacon
1 lg. onion, cut into wedges
3 tbsp. cooking oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Fresh parsley, chopped (optional)
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in a skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks from meat and return to gravy; heat through. Sprinkle with parsley if desired.