Chili spiced braised beef

Here is a warm and cozy family favorite recipe that’s been updated with a spicy twist. Enjoy it on a cool winter night with corn bread or rice.


8 to 10 dried ancho chilis (2 tbsp ground if you can’t find them)
4 cloves garlic
3 tablespoons olive oil
One 4- to 5-pound chuck roast or tri-tip roast, cut into 1-inch cubes, or try short ribs for richer, but fattier version
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons tomato paste
1 large onion, sliced
2 cups beef stock
1 tablespoons sugar
2 bay leaves

Preparation instructions

Add the chilis and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. You can skip this step if you are using ground chilis.
Preheat the oven to 275 degrees F.
Heat the oil in a Dutch oven over medium-high heat. Season the meat with the salt, pepper and spices. When the oil is hot, add the meat to the Dutch oven and brown on all side. Set aside.
Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Cook in the oven until the meat is fall-apart tender, 2 1/2 to 3 hours.
Remove the bay leaves. You can serve this as is as a stew, or pull it apart and serve it in tortillas as you would carnitas. Garnish with cilantro.

Taco soup, or spiced beef soup

Ingredient list

1 lb lean ground beef(or turkey)
1 onion
1 pkg taco seasoning
1 pkg dry Ranch dressing
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can of black beans
1 can of pinto beans
1 can of whole kernel corn

Brown meat and onion. Drain. Put all tomatoes, ranch dressing and taco season into blender and blend till kids did not like tomato pieces so I always blended them so they were smooth. Pour into a stovetop pan, add beans and corn and meat and simmer until well blended and hot. Eat and enjoy…Add grated cheese and fritos or sour cream for toppings.

Swiss Chard Enchiladas

enchilada horizontal
Ingredient list

12 corn tortillas
1 c. grated cheddar or jack cheese
1 head swiss chard chopped
1 medium onion finely chopped
3 cloves garlic finely chopped
2 Tbsp olive oil
2 medium tomatoes
3 garlic cloves
1/4 medium onions
4-6 dried red chile pods
1 c. hot water
1 fried egg optional

In a large skillet heat oil, saute garlic and onions until golden. Add chard and saute quickly until aldente. In blender until smooth blend the medium tomatoes, garlic cloves, medium onion, dried chile pods and one cup water. Pour blended mixture over sauted chared to make enchilada sauce. Heat over medium heat 2-3 minutes. On cookie sheet layer sauce and tortillas and cheese. About 2 or 3 layers. Heat in oven at 325 for 5 minutes. Serve with fried egg on top. The egg is optional.


Ingredient list

Ingredients 1/2 kg. (Rump beef) cut by knife in squares,1 bunch green onion, oregano (4 or 5 strings)2 onions, 4 tbsp oil,3 Hard eggs.At ease: Cumin, salt, sweet paprika and olives. 1) Cut the onions into small cubes.

Beef picadillo filling and empanada assembly:
Combine the beef, paprika, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
heat the oil in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
Brush the edges of the empanada discs ( I buy them frozen, and defrost for use) with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.
you can pan fry in oil until brown or crisp.
Serve warm with chimichurri sauce or other dipping sauces.


The best, easiest Guac recipe there is!


4 ripe avocados, sliced in half, pitted and peeled
1/3 cup finely diced red onion
1 tomato, seeds removed and diced
1 cup loosely packed cilantro, roughly chopped
1 tbsp lime juice
1 tsp salt
½ tsp pepper
Tortilla chips, to serve

Preparation Instructions

1. Mash avocados in a large bowl with a fork. Mix with red onions, tomatoes, cilantro, lime juice, salt and pepper. Serve with tortilla chips.

Slow cooker Mexican pulled pork, or carnitas

This is a crowd-pleaser, and not just for cinco de mayo! I made it for my sisters birthday this past week-end and it was a big hit. The margarita’s helped….


1 pork shoulder – 5-6 lbs
1 onion, peeled
1 orange, washed, and quartered
1 lime, washed, halved
1 tblsp cumin
1 bay leaf
1 tsp peppercorns
3 cups water

Preparation Instructions

Place all ingredients in a slow cooked on high, or in a dutch oven, covered, at 325. Cook 4-5 hours, or until meat is tender and falls apart.
Pull meat apart with a fork, and add 1/2 cup cooking liquid and salt to taste.
Serve with corn or flour tortillas, and your fave toppings- guacamole, grated cheese, fresh salsa, coriander, sour cream and cholula hot sauce.
Black bean, corn and coriander salad makes a great side dish.

Tortilla chicken soup

by Sarah S.’s book, Milwaukee, WI


2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)

Preparation instructions

Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.

Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.

Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.

While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.

Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.

Submitted by: Sarah S

Cowboy tacos

from Mandy D.’s book, Colton, SD


1 lb boneless pork loin, cut into 1-inch strips
1 (1 1/4-oz.) pkg. taco seasoning
1c salsa
1 (15-oz.) can spicy chili beans, undrained
1/4 c. apricot preserves
1c. cooked sweet corn kernels (opt.)
flour tortillas

Preparation instructions

In a shallow bowl, combine pork and taco seasoning. Coat hot frying pan with cooking spray and stir fry pork until no longer pink. Stir in salsa, beans, preserves and corn (if using). Reduce heat to low and simmer 10-12 minutes. Spoon mixture into flour tortilla shells and garnish with shredded cheese if desired.

Submitted by: Susan W

Quick chicken chili

from Mandy D.’s book, Colton, SD


3 boneless, skinless chicken breast halves, diced
1 (14.5oz.)can diced tomatoes with garlic & onion
1(1.25 oz) can chili seasoning mix
1 (15.25 oz.) can whole kernel sweet corn
1(15oz.) can kidney beans, drained

Preparation instructions

Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over meduim heat 5 minutes, or until chicken is done. Add undrained corn and beans (drained). Simmer 15 minutes, or until heat through.

Submitted by: Susan W

64 queries in 0.174 seconds.