Cut meat into small cubes approx. 3/8" in size. Brown meat, onions, Bell pepper, and garlic in a heavy skillet. Put the beer into alarge pot and bring to a slow boil. Boil for 10 minutes then add the tomato sauce, the stewed tomatos, the meat & onion/pepper mixture, the b

SMOTHERED BURRITOS: Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 cup refied beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired. Buzz in microwave about 3 minutes,

Refried Beans: In large skillet, heat oil over medium heat; cook onion, garlic and coriander, stirring occasionally, for 3 5 minutes or until softened. Drain beans, reserving 2 tb liquid. Rinse beans; drain and add to skillet. Cook, stirring occasionally, for 5 minutes. Add

1/4 c butter 1 1/2 c onion diced 2 c potatoes peeled and : diced 2 green onions diced 2 green chile peeled, : seeded, : chopped : Anaheim or New Mexico green : chiles, : peeled, seeded, and chopped 1 c tomatoes peeled, seeded, : and

Heat one tablespoon shortening, blend in flour and brown. Add onion and tomatoes and boil until mixture is reduced to about one half. Add a pinch of salt and pepper and add to stock. Simmer ten minutes. Place mashed avocados in a soup tureen, add cream and mix well. Add a few dr

Serve with a green garden salad sprinkled with fresh cilantro. In a large saucepan saute garlic in oil until soft. Stir in bread crumbs, stock, cayenne and paprika. Bring to a boil, then reduce heat and simmer for about 20 minutes, uncovered. Garnish with

Serves 4 Trim crusts from bread, dice. Cook bread cubes and garlic in butter and oil over medium high heat until cubes are golden. Remove and keep warm. Combine stock, bay leaf and lemon juice in same pan. Bring to a simmer over medium heat. Break eggs, one at a time into

Heat oven to 300 degrees. Whisk egg, egg yolks, 1/3 c Brown Sugar and salt in nonreactive bowl until just blended. Scald cream and vanilla in a saucepan over medium heat; remove from heat; rapidly whisk in half to egg mix until smooth; add back to cream in saucepan; bring back

Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is because tofu that has been frozen and thawed, can be easily crumbled.) Take tofu from bag and squeeze to remove excess water. Shred tofu into small pieces with fork. In a bowl combine tofu, soy sa

Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4 5 hours,gently stirring tofu mixture occasionally. TO COOK Wrap tortillas tigh

In a large saucepan, heat oil until hot; add beef and cook, breaking up meat, until brown, about 5 minutes; drain off any accumulated liquid. Add chili powder, onion, cumin, garlic, black pepper, Robert s Spice Blend, salt, red pepper, and bay leaf; stir until beef is coated. St

Heat oil in 8 quart stew pot. Add onion, bell pepper, celery and garlic. Saute 2 to 3 minutes. Add chili meat. Cook over medium heat, stirring often, until meat no longer is pink, about 10 minutes. Drain off excess fat. Add chili powder; stir to mix. Add remaining ingredients.

Blanch tomatoes in a large saucepan of boiling water for about 15 seconds. Cool in bowl of ice water and slip off skins. Cut tomatoes crosswise in half and squeeze out seeds; then finely chop with knife or in food processor. Transfer to mixing bowl and whisk briefly. Whisk remai

Calories per serving: 155 Number of Servings: 6 Fat grams per serving: 5 : Approx. Cook Time: 1:30 Chop the tomatoes finely. Tear the tortillas into smallish (approx. 1") chunks. In a 3 or 4 quart pan, saute onions and garlic in oil until the onions are translucen

FILLING: In a large skillet heat oil. Cook ground round, onion and garlic until meat begins to brown. Add olives, tomatoes and raisins. Stir to combine all ingredients. Then add vinegar, chili powder, cinnamon, cloves, sugar, and optional salt. Stir again and bring to boil. Redu

<1> Combine marinade ingredients in a large glass baking dish. <2> Peel the fatty membrane from both sides of the skirt Steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the fridge if you br

In a cast iron skillet, heat the oil to the smoking point, then add the tortilla pieces and fry them. Turn them often, until they are crisp and evenly colored. Drain the oil and lower the heat. Sprinkle the chili powder and salt over the tortilla pieces. Cook, 1 to 2 minute

Soften onions and garlic in oil. Add meat and brown. Mix all spices and flour in small bowl and add to meat mixture. Stir and cook until spices are absorbed. Add tomatoes and 1 cup water. Bring to boil and simmer for at least 1 hour. Add beans last 10 minutes. If oil floats on

Heat oil in 6 quart saucepan. Add ground beef, onions and garlic and saute until meat is browned. Stir in next 7 ingredients and bring to boil over medium high heat. Reduce heat to medium low and simmer, uncovered, about 45 55 minutes. Taste and season with salt, pepper and caye

Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and drained beans. Simmer for 1 1/2 to 2 hours (DO NOT B

Brown the meat and onion and pour off grease. Add chili powder, cumin, salt, crushed garlic, broth, and tomato sauce. Cover and simmer for 45 minutes. Add pinto beans and simmer 15 minutes more. Thicken with a small amount of flour paste (dissolving 1 tablespoon flour in 1/4 cup

This is a recipe that I like to use for turkey leftovers. I use the carcass to make the stock first. I throw in any vegetables I want to use up in the fridge into the stock pot except cabbage and broccoli and carrot greens which smell too strong if I let the stock boil too hard

PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep oven proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock. Co

Place the pinto beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1 hour. In a medium bowl, soak the ancho and guajillo chiles in 3 cups of hot water until softened,

Saute onion and garlic in oil in large saucepan over medium heat until tender. Increase heat to medium high. Add turkey; cook until browned. Add chili powder, oregano, black and cayenne peppers; cook 30 seconds. Add tomatoes, tomato sauce and water. Simmer, covered, 30 minutes.

Heat oil in large pan. Add turkey, onions, and garlic; cook and stir 3 minutes. Add chili powder, cumin, oregano and salt; cook and stir until turkey is cooked through and onion is tender. Stir in beans and broth. Combine picante sauce and cornstarch; add to pan. Bring to a boil

Preheat oven at 375. For filling, in a skillet cook turkey, onion, and garlic until meat is brown. Drain off fat. Stir in flour, green pepper, corn, mushrooms, tomato sauce, tomatoes, chili powder, and Italian seasoning. Cook and stir until thickened, bubbly, and vegetables are

Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel. Re coat Dutch oven with cooking spray; place over medium heat until

Combine the turkey, garlic, onion, and green pepper in a nonstick skillet. Saute until the vegetables are soft. Add the remaining ingredients and cover. Simmer over low heat for 30 to 60 minutes or until the flavors are blended. 1/4 recipe 340 calories, 3 lean meat, 1 bre

Combine all ingredients in a saucepan and cover and simmer, stirring occasionally until rice is tender, about 35 minutes. For thicker, richer chili, puree one small can of kidney beans in a blender or food processor and add to chili. From: Pat Stockett Date: Sat, 10 2  

1. In a Dutch oven over medium high heat, saute onion in oil and stock until soft. Add garlic, turkey, celery, carrot, parsley, and tomatoes and saute, stirring frequently, for 10 minutes. 2. Add the water, cloves, chili powder, Tabasco, and green chiles. Lower heat, cover,

Recipe by: The Weight Watchers Complete Cookbook & Program Basics casserole dish with cooking spray; set aside. In a saucepan, melt margarine over medium high heat; sprinkle with flour. Cook, whisking quickly and constantly, for 2 minutes. Whisk in milk and Parmesan cheese.

In large deep skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, for 3 minutes. Add jalapeno, chili powder, salt and pepper; cook, stirring, for 1 minute. Add celery, carrot and turkey; cook, stirring to break up turkey, for about 10 minutes or unt

Grease a 13x9 baking dish (or you can use smaller dishes if serving some now and freezing for later use). Mix turkey, 1 cup Cheddar cheese, ricotta cheese, onions, chiles and coriander. Spoon about 1/2 cup of mixture onto center of each tortilla; roll tortilla around turkey mixt

1 l 1/4 lb pkg fresh ground turkey 2 Tbsp cooking oil 1 medium onion chopped 1 cup chopped green pepper or celery 2 1/2 cups chicken broth 1 ~ 7 oz pkg uncooked elbow macaroni 1 15 oz can tomato sauce 2 Tbsp vinegar 1 1/2 tsp sugar 1 tsp EACH:chili powder and g

In a large skillet over medium high heat, cook turkey 5 minutes or until brown; drain. Stir rice mix (Ric a roni) and water into skillet; bring to a boil. Reduce heat to low;simmer, uncovered, 10 minutes, stirring occasionally. Stir in tomato sauce, beans, mixed vegetables, chil

Spray a cold large skillet with non stick coating. Add turkey and celery. Cook until turkey is no longer pink, stirring to break up pieces. Stir in undrained tomatoes, beans, tomato sauce, juice cocktail, bay leaf, onion, basil, bouillon granules, cumin, garlic powder, red

Wrap tortillas in foil & place in a warm (225%) oven while making fajita filling.Wash & dry lettuce.Halve & thinly slice bell peppers.Mix chili powder & oregano on wax paper.Rub spice mixture into turkey cutlets.Heat 1 teaspoon of oil in a large skillet.Add bell

1. Preheat oven to 225~F. Wrap tortillas in foil and place in oven while making fajita filling. 2. Mix chili powder and oregano on waxed paper. Rub spice mixture into turkey cutlets. 3. In large skillet, heat 1 teaspoon of the oil. Add bell pepper stips and cook over medium

Heat oil in 4 qt. dutch oven over medium high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simme