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August 2018

Mexican Recipes

Stuffings Recipes

Pork Herb and Sultana Stuffing

Pork Herb and Sultana Stuffing Recipe
4 tb Butter or margarine 500 g Minced pork 2 c Sultanas 1/2 c Pine nuts 10 Green (spring) onion...

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Maverick Chili Recipe

Maverick Chili recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Maverick Chili recipe  PDF


2 lb Smoked pork neck bones
3 1/2 lb Beef brisket rough ground
4 c Tomato sauce
1 c Green Bell pepper chopped
3 ea Onions lg. chopped coarsely
4 ea Jalapenos cored,seeded, and amp
minced 2 tb Tabasco sauce
1 tb Salt
3 1/2 tb Chili powder
4 ea Garlic cloves minced
1 1/2 c Tomato paste
4 tb Cumin freshly ground
1 tb Me ican oregano
1/2 c Pimientos chopped
1 tb Maggi sauce
1 tb Chocolate syrup
12 oz Beer (not Lite)
1 c V 8 juice
1 c Strong coffee
Pick meat off of the neck bones and chop coarsely. Place meat, onions, Bell peppers, garlic into a large heavy pot and saute' until meat is browned. Add all liquid ingredients and 3 T of cumin alomg with all other spices. Bring to a slow, rolling boil. Cook at this point for 10 minutes then reduce heat to Simmer, add remaining ingrediants e cept the 1 T od cumin left, cover and cook for 1 hour. Be sure to stir fairly often. Add the remaining cumin and cook for 5 minutes. Serve or refrigerate and re heat for a beter pot of chili. Origin: Joe and amp Patsy Kelloran, Chili Team Leaping Lizards, circa 1991

Maverick Chili recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
487 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Maverick Chili recipe  PDF   Mexican recipes RSS   New

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2 c Low Fat Yogurt 1/2 ts Dried Thyme Leaves 1/2 ts Dried Basil Leaves 1/2 ts Salt 1/4 ts Fresh Ground Pepper Stir all ingredients together gently in a small bowl until blended. Line a sieve with a double layer of cheesecloth or paper towels. Place sieve over a bowl, allowing at least 2 inches between bottom of sieve and bottom of bowl. Spoon yogurt mi ture into sieve and place bowl with sieve in refrigerator. Let yogurt mi ture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour c...

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