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December 2018

Chili Recipes

Casseroles Recipes

Krautfleisch Pork Casserole w Cabbage

Krautfleisch Pork Casserole w Cabbage Recipe
2 lb Pork cut into 1/2 inch cubes 2 oz Seasoned flour 1/2 oz Caraway seeds 3 oz Lard 1 oz Papri...

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Chunky Beef Chili Recipe

Chunky Beef Chili recipe and other chili 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 Chunky Beef Chili recipe  PDF



2 tablespoons Oil
2 1/2 pounds Beef chuck boneless cut
1/2 pieces
1 cup Onion coarse chopped
1 cup Green pepper chopped
20 milliliters Garlic crushed
1 teaspoon Salt
2 cans Tomatoes whole peeled
14 1/2 oz ea
6 ounces Tomato paste can
3 tablespoons Chili powder
1 teaspoon Dried oregano leaves
1/2 teaspoon Grushed red pepper to taste
Shredded lettuce Shredded cheese Green onion sliced Cilantro leaves Black beans rinsed drained Sour cream Avocado diced Jalapeno pepper sliced
Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic cook until beef is evenly browned, stirring occasionally. Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly reduce heat to low to medium low simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cups

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

Rating: 5.0 Rating 5.0
307 people have voted
Last Reviewed on 2018-12-18



Tuesday, Dec 18 2018 Download & Print Chunky Beef Chili recipe  PDF   Chili recipes RSS   Thumsb up

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1 c Milk 1 c Cooked squash 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 3 c Flour 1 1/4 c Sugar 2 tb Shortening 2 Eggs, well beaten 1 ts Vanilla 3 ts Baking powder Cream shortening and sugar. Add eggs, squash, and flavoring. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with milk to first mi ture. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA. From: Grant Ames Date...

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