Chilli Willies Aka Gut Busters Recipes

Steps:

• 1. Brown 1 lb. ground beef in heavy pan. Drain fat. Add 16 oz. can tomatoes, 1 pkg. chili seasoning mix, 3 1/2 cups water, 1/2 cup uncooked macaroni and 1 beef bouillon cube. Stir to mix. Simmer, covered, 20 minutes. Ladle into 6 serving bowls. top with 6 slices toasted French bread. sprinkle with 1/4 cup grated Parmesan cheese. Serves 6 Source: My Old Recipes

Steps:

• Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.
• Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.
• In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients and blend well. Cover and simmer 2 hours, stirring occasionally.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cook and drain hamburger.
• 3. Add chilli to hamburger. Mix well and let simmer for about 10 minutes.
• 4. Place bottom of buns on a foil lined (optional) cookie sheet. Foil makes for easier clean up.
• 5. Add a scoop of chilli mix to each bun.
• 6. Place cheese on sandwiches of those who want cheese and then place top bun on the sandwiches. (For those who like extra cheese, like me, I use a slice on bottom and top.
• 7. Place in oven for about 10 minutes.

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Steps:

• Heat oil in large deep skillet.
• Add beef, onion and garlic. Cook until meat is lightly browned.
• Stir in remaining ingredients.
• Simmer, covered, for 2 hours stirring occasionally.
• Garnish with sour cream and/or cheddar cheese if desired.

Steps:

• Lay out sandwich rolls on jelly roll pans/cookie sheets (I line mine with foil).
• Melt butter, mix in Italian Dressing Mix.
• Using a pastry or BBQ brush, graciously apply seasoned butter to the TOP of the"bottom bun" (so this will be inside the sandwich) and the TOP of the top bun (so this will be outside the sandwich).
• Don't miss this step, I don't know why, but it does make a difference!
• Here is where I create an assembly line w/ the bottoms of the buns (laying their"lids" off to the side).
• Layer each bun w/ Ham, then swiss cheese, Turkey, then cheddar cheese, Pepperoni, then mozzerella cheese.
• Place"lids" on buns and place in 425 degree oven for approximly 12-15 minutes, or until you see the tops start to turn golden brown.

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.