Tuesday, February 13, 2007

#TITLE# Dr.Randy Jouno's Champ Chili #TITLE#Yield: 6 Servings1/4

#TITLE# Dr.Randy Jouno's Champ Chili #TITLE#
Yield: 6 Servings

1/4 cup oil
4 lb top round steak, trimmed
1 into 1/4-inch cubes
6 cup water
5 6oz can s tomato paste
1/2 cup minced onion, Instant
2 1/2 Tbsp celery salt
3 Tbsp chili powder
1/2 tsp allspice, Ground
1/2 tsp cinnamon, Ground
1/2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp coriander seed, ground
1/2 tsp cumin seed, ground
1/2 tsp ginger, Ground
1/2 tsp marjoram leaves, crushed
1/2 tsp oregano leaves, crushed
1/2 tsp paprika
1/2 tsp thyme leaves, crushed
1/2 tsp sage leaves, crushed
1 pinch red pepper, ground
27 oz can whole green chiles
1 drained, seeded, & chopped
4 oz bar milk chocolate, broken

Heat 2 Tbsp oil in a large saucepan until hot. Add 1 lb beef and
brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining
water. Mix in chocolate; simmer, covered for 30 minutes, stirring
often.


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Monday, February 12, 2007

How to enjoy cooking (Mobridge Tribune)


How to enjoy cooking (Mobridge Tribune)
Scott Baun not only likes to cook, he is inventive with his recipes, he likes to give them intriguing names, and even looks on cooking as a type of entertainment.

Shortcut tortilla soup (Dallas Morning News)
Where tortilla soup originated is up for debate, but both the Argyle and El Mirador restaurants in San Antonio are credited with introducing the soup to Texas.

Mexican lightens up (Kansas City Star)
W hen we eat out, Mexican ranks just behind Italian as our favorite ethnic food. But when we eat in, Mexican is N umero Uno.

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Sunday, February 11, 2007

All-American Chili


Yield: 4 Servings

1 lb beef (or turkey), Ground
8 oz tomato sauce
15 oz red kidney beans, undrained
1 pk chili seasoning
1 cheddar cheese, Shredded
1 onion, Chopped

Cook ground beef in 2 to 3-quart saucepan over medium-high heat
until no longer pink, stirring often; drain.

Stir in tomato sauce, beans and spice blend. Bring to a boil, cover
and simmer 10 minutes.

Stir chili before serving. Top with cheese and onion.



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