• 1 tablespoon of lard or cooking oil if you like
• ½ cup of minced onions
• 1 clove of garlic – minced
• ½ lb of your favorite sausage (not links)
• 1 8oz can of tomato sauce
• ¾ teaspoon of salt
• 1½ teaspoons of chili powder
• 6 eggs
• ¼ cup of milk

Melt the lard in a skillet, sauté the onions and garlic until tender. Push to one side; then brown the sausage.

Add the tomato sauce, ¼ teaspoon of salt and the chili powder. Heat, stirring constantly, until boiling.

Scramble up the eggs with the milk and ½ teaspoon of salt.

Place the eggs in the center of a hot platter and pour the hot chili around them. Enjoy!

If you ain’t sweatin, it ain’t chili

Chuckwagon 505

• ½ cup of chopped onion
• ¼ cup of chopped red bell pepper
• 2 cloves of garlic – minced
• 3 tablespoons of white wine
• 1 teaspoon of sugar
• 5oz of chicken or turkey diced (you could use ground turkey is you like)
• ½ teaspoon – 1 tablespoon of red chili powder – depending of your taste.
• ½ teaspoon of fresh oregano or 1 tablespoon of dry
• ¼ teaspoon of salt
• 1½ cups of chicken broth
• 6oz cooked Great Northern or Navy Beans (Save ? to ½ of the broth to add to the chili)
• ½ cup of thawed whole kernel corn
• 1½ teaspoons of flour

In a large skillet, sauté the onion, red pepper and garlic in the white wine until the onions are clear. Add the sugar; cover and cook until the peppers are soft, stirring occasionally.

Add the meat, chili, oregano and the salt. Cook until the meat is browned. Add both of the broths, the beans and the corn. Simmer about 30 minutes.

In a small bowl, combine the flour with 1 tablespoon of cold water, stirring until smooth. Pour into the chili and cook stirring until slightly thickened. About 3 minutes.

Ladle into bowls, garnish with chopped cilantro.

I’m thinking corn bread with this. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Heather has been a welcomed part of our rather large family for 8-10 years now and we all think she’s great. Let’s try her chili shall we…

• 1½ cups of Pinto Beans
• 2 lbs of ground beef
• 3 15oz cans of stewed or diced tomatoes
• ½ of an onion – chopped
• 6 tablespoons of chili seasoning (or chili powder )
• 2 tablespoons of minced garlic

Add the beans to a large pot, cover with water and cook until soft. Stir occasionally. (If you need to add water during the cooking, make sure to add boiling water)

When your beans are done, add 4 tablespoons of the chili seasoning. Then let them simmer while you cook the ground beef.

Fry the beef in a skillet. Drain off any excess fat. Add the chopped onion and 2 tablespoons of the chili seasoning. Add both tablespoons of the minced garlic. Let it simmer.

In a large stockpot, add the 3 cans of tomatoes and bring up to heat. Stir in the beef mixture and the beans. Put on low heat and let simmer until you’re ready to eat. (You can also make this in a crock-pot and let it cook all day long)

I don’t know about you but I’m thinking either tortillas or sopapillas to go with this chili. Thanks Heather.

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

• 4 medium or large cube steaks
• 1 box of prepared stuffing mix
• 1 recipe of red chili sauce
• 4 slices of pepper jack cheese
• ½ cup of shredded pepper jack cheese

Preheat your oven to 350°

Prepare the stuffing mix according to package directions. Slightly flatten the cube steaks with a meat mallet.

Place one slice of the cheese on each steak. Place the stuffing along the edge of the steaks keeping it about ½ inch from each end so it won’t fall out the ends. Roll up the steaks and secure with toothpicks. Brown the steaks on all sides in a small amount of hot oil.

Prepare the red chili sauce recipe. Place the cube steaks in a baking dish. Pour the red chili over the top making sure to cover each steak. Cover and bake 30-40 minutes. Remove from oven and immediately sprinkle on the shredded cheese.

I like to serve these steaks with Home fries or French fries. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

So this ones for you, even though you could (as they say in the southwest) “Gringo” down any of our recipes to suite your personal taste. Let’s make some mild Rolled Red Enchiladas…

• 1 dozen corn tortillas
• 1½ lbs of ground meat (we like pork but beef, chicken or turkey can be used)
• 1 small onion chopped
• ¼ teaspoon garlic powder – more or less to taste
• salt and pepper to taste
• 1 28 oz can red enchilada sauce
• 2 cups grated cheddar cheese
• sour cream and sliced black olives for garnish

Preheat your oven to 350°

Cook the ground meat in a skillet with the onion, garlic, salt and pepper until the meat is no longer pink. Drain off any excess fat.

At this point, I suggest you open the enchilada sauce and taste it. If you think you need a little more chili flavor, just sprinkle a little red chili powder over the meat and mix in well.

Quickly fry your tortillas in hot oil, then place them on paper towels to drain and cool enough to handle.

Spray a deep baking dish with non-stick spray. Spread a small amount of sauce over the bottom of the dish.

Put a couple of spoons full of meat mixture across the middle of a tortilla. Put enough so the enchilada will be about the size of a half dollar when rolled.

Sprinkle some cheese over the meat and starting at one edge, roll it up and place it in the baking dish seam side down,

When all are rolled and in the dish, pour the rest of the enchilada sauce evenly over the top. Sprinkle with the rest of the cheese. Bake about 30 minutes or until heated through and bubbly.

Garnish each serving with sour cream and sliced black olives. Chop some green onions over top if you like.

Serve with Spanish rice and refried beans and of course, a Sopapilla. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505