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***RATE A RECIPE FROM THIS PAGE***
Smoky Pork Chili
1 1/2 pounds boneless pork sirloin roast, cut
into 1 inch cubes
1 cup salsa, mild or hot
1 cup barbecue sauce
1 1/4 ounce package taco seasoning mix
2 cups
frozen corn kernels
1 15 ounce can chickpeas, drained
1 15 ounce can black beans, drained and rinsed
Combine
pork, salsa, barbecue sauce, taco seasoning, corn and chickpeas in a 3 1/2 to 4 quart slow cooker. Cover and cook on high
4 to 5 hours or low 8 to 10 hours. Stir in beans, cover and let stand 10 minutes, enough time for beans to heat through. Serves
6.
Venison Chili
3 tablespoons vegetable oil
1 large onion,
finely chopped
2 large cloves garlic, minced
1 small hot green chile pepper, minced, optional
1 1/4 pounds venison,
cut into 1/2 inch cubes
3/4 pound ground venison or pork
28 ounce can crushed tomatoes
3 tablespoons red wine vinegar
3
tablespoons ground chili powder
2 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne
pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 teaspoons salt or to taste
freshly ground black
pepper to taste
10 ounce can red kidney beans, drained
3 tablespoons masa harina or fine cornmeal mixed with a little
water into a smooth paste for thickening chili
Heat the oil in a very large skillet. Stir in the onion, garlic and
chile pepper. Saute over medium high heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison
and continue cooking for about 4 to 5 minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all
the remaining ingredients except the beans and the masa harina or cornmeal. Bring the mixture to a boil then reduce heat to
medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans
and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.
Texas Lasagna
1 1/2 pounds ground beef, cooked and drained
1
teaspoon seasoned salt
1 package taco seasoning mix
1 14 1/2 ounce can diced tomatoes, undrained
1 15 ounce can tomato
sauce
1 4 ounce can chopped green chilis
2 cups small curd cottage cheese
2 eggs, beaten
12 corn tortillas, torn
4
cups shredded Monterey Jack cheese
Combine seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilis to
ground beef. Mix well. Simmer, uncovered, for 15 to 20 mintues. Combine cottage cheese and eggs. In a greased 13 X 9 pan,
layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture and half of the Monterey Jack cheese.
repeat layers. Bake, uncovered, at 350F for 30 minutes or until bubbly. Let stand 10 minutes before serving. 10 to 12 servings.
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