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Cook, breaking up the meat with a wooden spoon, until the beef is browned and cooked through, 3 to 4 minutes. Stir in the beef broth, tomato sauce, and beans. Bring to a simmer, then reduce the ...
Ingredients. 2 pounds ground beef. 2 cloves garlic, chopped. 1 (8 ounce) can tomato sauce. 2 tablespoons chili powder. 1 teaspoon ground cumin. 1 teaspoon ground oregano
Brown meat in large skillet; drain. Add peppers and onions; cook 5 min., stirring frequently. Add beans, tomatoes, seasonings and 1/4 cup cheese; stir.
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Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds. Stir the broth, basil, tomatoes and beans in the saucepot and heat to a boil. Reduce the heat to low.
Chili con carne [a] (Spanish: [ˈtʃili koŋ ˈkaɾne] lit. ' chili with meat '), [1] often shortened to chili, is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. [2]
Raw ground beef is crumbled and boiled in water and/or stock, then tomato paste and seasonings are added and the mix simmered for several hours to form a thin meat sauce. [4] [21] Cincinnati chili is always seasoned with cinnamon, allspice, cloves, cumin, nutmeg, and chili powder.
A seven-layer bean dip. A seven-layer dip is an American appetizer based on ingredients typical of Tex-Mex cuisine. The first widely published recipe (1981, Family Circle magazine) called it Tex-Mex Dip without reference to any layers. The dish was popular in Texas for some time before the recipe first appeared in print. The dish typically ...
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