Ingredients

• 3 Tomatoes, med
• 1 large Burmuda Onion, finely chopped
• 1/4 tsp Oregano, dried, pref. Mexican
• 2 tsp Paprika
• 5 cloves Garlic, finely chopped
• 4 lb Beef shank, coarse grind
• 1 tbsp Lard, (or butter, or bacon drippings)
• 4 Scallions, in bunches, chopped
• 5 Bell peppers
• 5 Serrano chilies, fresh
• 1 lb Chorizo sausage, (or 1 lb Sausage, hot ,non-Italian )
• 4 cloves Garlic, medium, finely chopped
• 2 tsp Salt
• 4 tbsp Red chile, hot, ground
• 4 tbsp Red chile, mild, ground
• 3 tbsp Cumin seeds
• Beer
• Water

Instructions 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, Serrano chilies, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.

Taste and adjust seasonings.

• Fat Friday: White chili (blisstree.com)
• My Homemade Chili Recipe via Word 2010 (mexiabill.wordpress.com)
• Recipe: Steve’s Garden Vegetarian Chili (seattletimes.nwsource.com)

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 (3 pound) top sirloin roast
• 3 cloves garlic, slivered
• 3 Yukon Gold potatoes, peeled and quartered
• 2 carrots, cut into 2 inch pieces
• 1 large sweet onions, peeled and chopped
• 1/4 cup water
• 1/4 cup beef broth
• 1-1/2 cubes beef bouillon
• 1/2 bay leaf
• 1 large green bell peppers, cut into 2 inch pieces

Instructions Rub salt, pepper and paprika into the meat. With a small knife,make slits in the roast. Press the garlic slivers into the roast. 2) Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf. 3) Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

• Roast and Boast: (brothersjuddblog.com)
• Soups: The simplest of foods can be the most nourishing in more ways than one (canada.com)
• What’s For Dinner-Beef Tenderloin (stacyknows.blogspot.com)

Ingredients

• 3 lbs. ground beef and/or stew beef cut into 1″ or less chunks
• 2 onions (or 1 spanish onion), sliced
• 4 cloves garlic, minced
• 2 cans kidney beans
• 1 can pinto or romano beans
• 1 can black beans
• 1 can tomato paste
• 6-8 cups diced or crushed tomatoes (fresh or canned)
• 1/2 cup dry white (or cooking) wine
• 1 cupmushrooms, sliced
• 2 carrots, chopped fine
• 4 celery ribs, chopped
• 1 potato, peeled and diced
• 1 red bell pepper, chopped hot peppers, chopped, to taste
• 4 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon fresh-ground black pepper
• 2 teaspoons oregano
• 4 bay leaves
• Texas toast (optional)
• garlic bread (optional)
• nacho chips (optional)
• grated cheddar cheese (optional)

Instructions 1) Brown beef in olive oil with onions and garlic. 2) Transfer to slow cooker. 3) Add kidney beans, pinto/Romano beans, black beans, tomato paste, diced/crushed tomatoes, dry white/cooking wine, mushrooms, carrots, celery ribs, potato, red bell pepper, hot peppers, chili powder, cumin, sea salt, black pepper, oregano, and bay leaves. 4) Mix it all up, set the cooker to high, and cook for about 6 hours until the potatoes are done and the chili is nice and thick. 5) Serve with buttered Texas toast, garlic bread, or nacho chips, and top with grated cheddar cheese.

• Spicy beef and brown rice (imprew-ved) (atfirstglass.com)
• Recipe: Steve’s Garden Vegetarian Chili (seattletimes.nwsource.com)
• Not Just for Summer Anymore: Pork & Beef Chili and Muga Rosé (blameitonrioja.com)

Ingredients

• 1/4 pound salt pork
• 1-1/2 pounds spareribs
• 1-1/2 pounds stew beef, diced
• 12 cups water
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 Tablespoons vegetable oil
• 1 onion, peeled and chopped
• 2 cloves garlic
• 2 green onions, chopped
• 1 green bell pepper, seeded and chopped
• 1package (10-oz.) frozen chopped spinach, thawed and squeezed dry
• 1 bunch kale, chopped
• 4 potatoes, diced
• 1 tomato, chopped

Instructions

1) Preparation Time 25 mins.; Cooking Time 110 mins. 2) In a large stockpot over medium heat, combine salt pork and spareribs; brown ribs on all sides.Add beef and brown on all sides. 3) Pour in water and slowly bring to a boil, skimming the surface occasionally. Add thyme, salt and pepper. Reduce heat and simmer, covered, for 1 hour, occasionally skimming the surface. 4) Meanwhile, in a large skillet, heat oil and sauté onion, garlic and green onion until tender, about 5 minutes. Add bell pepper and sauté for 1 minute. Remove from heat. 5) When meat has cooked for 1 hour, add onion mixture, spinach, kale, potato and tomato. Continue to cook slowly, covered, for about 30 minutes, or until vegetables and meat are cooked thoroughly. 6) Remove from heat and remove ribs from pot. Trim off meat, discarding the bones, and cut off any fat. Cube meat and return to pot . Cook a few minutes more to heat through and serve hot. Number of Servings: 12

• Not Just for Summer Anymore: Pork & Beef Chili and Muga Rosé (blameitonrioja.com)
• Healthy slow cooker fajita stew (thismamacooks.com)
• Healthy Super Bowl dishes: Beefy Squash and Zucchini Stew (thismamacooks.com)

Ingredients

• 1 lb Beef flank steak
• 2 tbsp Reduced-sodium soy sauce
• 4 tsp Oriental dark roasted sesame oil, divided
• 1 1/2 tsp Sugar
• 1 tsp Cornstarch
• 2 Cloves garlic, crushed
• 1 tbsp fresh ginger, minced
• 1/4 tsp Red pepper pods, crushed
• 1 sm Red bell pepper, cut into 1-in pieces
• 1 pk Frozen baby corn, (8 oz’s.)
• 1/4 lb pea pods, julienne

Instructions Cut beef steak lengthwise into two strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips 1/2 at a time) 2-3 minutes. Return vegetables and beef to skillet and heat through. Makes 4 servings.

• Jamie Oliver recipe: spicy beef stirfry with eggy rice (telegraph.co.uk)

Ingredients:

• 3 lb Boneless chuck roast
• 1/2 ts Garlic powder
• 1 tb Vegetable oil
• 1/2 ts Pepper
• 1 tb Dried whole basil, crushed
• 1 c  Hot water
• 1 Small onion, ringed

Instructions: Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.

• Roast and Boast: (brothersjuddblog.com)