* Exported from MasterCook *
Hunter's Simple Chili
Recipe By : The Greenville News: 1/27/99 - Food Section
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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14 1/2 ounces whole tomatoes -- undrained
1 yellow onion
1 cup fresh mushrooms
2 tablespoons vegetable oil
1 pound ground beef chuck
1 pound Italian sausage, skinned & crumbled
32 ounces light red kidney beans -- undrained
3 ounces McCormick Chili Seasoning
Chop whole drained tomatoes, onion and mushrooms. Saute vegetables in
oil in a large saucepan until soft. Set aside. Brown ground chuck and
crumbled Italian sausage in a medium frying pan until cooked through.
Drain off grease and discard. Fold cooked meat into tomato mixture,
and add reserved tomato liquid, beans and chili seasoning. Cover
saucepan and simmer over low heat for about 2 hours, stirring
occasionally. This is better the second day.
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* Exported from MasterCook *
Pendernales River Chili
Recipe By : The Greenville News: 1/27/99 - Food Section
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds chili-grind beef
2 pounds regular ground beef
1 large onion -- chopped
2 cloves garlic -- minced
1 teaspoon ground oregano
1 teaspoon cumin
2 tablespoons chili powder -- or to taste
29 ounces canned tomatoes
1 teaspoon salt -- or to taste
hot water -- to thin it out
2 tablespoons tomato paste
In a large saucepan, brown ground beef. Add onion and garlic and saute
until tender. Drain off grease. Add oregano, cumin, chili powder,
tomatoes and salt to taste. Add enough hot water to thin chili out. Stir
in tomato paste. Simmer, covered, for about 1 hour. Then remove lid and
simmer uncovered for 1 hour.
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* Exported from MasterCook *
Texas Aggie Chili
Recipe By : The Greenville News: 1/27/99 - Food Section
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef chuck
1 large onion -- chopped
4 cloves garlic -- minced
2 teaspoons salt
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
1 bay leaf
6 tablespoons chili powder
16 ounces stewed crushed tomatoes -- including juice
12 ounce can cheap beer -- at room temperature
1 fresh jalapeno pepper -- minced
shredded cheddar cheese -- for topping
In a heavy cast iron pot, brown meat, onions, garlic and salt over
medium-high heat, stirring often. Add cumin, oregano, paprika, bay
leaf, chili powder and cayenne pepper to taste. Stir in tomatoes and
juice and beer. Add jalapeno pepper. Bring chili to a boil, then
reduce heat, cover and simmer about 1 hour, stirring occasionally,
or until thickened and seasoned as you like. Serve topped with
shredded cheddar cheese.
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* Exported from MasterCook *
Low-Fat Chicken Quesadillas
Recipe By : The Greenville News: 1/27/99 - Food Section
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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non-stick vegetable spray -- as needed
---Relish---
1/2 medium onion -- julienned
1/2 medium green bell pepper -- julienned
1 piece Jicama, cleaned -- julienned
1 tablespoon garlic -- chopped
1 cup mushrooms -- sliced
1 pinch cumin
1 pinch cayenne
1 pinch chili powder
1 ounce sherry vinegar
1 ounce white wine
2 tablespoons fresh cilantro -- chopped
salt and pepper -- to taste
---Chicken Filling---
1 pound chicken breast -- skinned
1/2 ounce olive oil
1 tablespoon Mrs Dash seasoning
---Shells---
4 12" flour tortillas
8 ounces skim milk cheddar cheese -- grated
---Garnish---
6 ounces Mesclyn mix
1/2 cup tomatoes -- diced
1/2 cup black beans -- cooked and rinsed
1/4 cup cilantro leaves
1 cup plain nonfat yogurt
Heat large skillet, spray with cooking oil. Saute onions, peppers,
jicama, garlic and mushrooms. Quickly add spices and liquids, allow
to dry and remove. Brush chicken breasts with oil and spices. Grill
until fully cooked; cool and slice thin. Open all tortillas and place
1/2 of cheese on lower halves, top cheese with vegetable relish mixture.
Arrange chicken on vegetables and top with the rest of the cheese. Fold
over top of tortilla and press gently. Heat large skillet, spray with oil
and add quesadillas. Cook until crispy on both sides. Cut into halves and
arrange over the greens. Sprinkle with the beans and tomatoes. Squeeze
yogurt over the plates and top with cilantro leaves.
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