Spicy Chuck Wagon Soup Recipes

Steps:

• In a Dutch oven, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until beans are thickened and flavors are blended, about 15 minutes, stirring occasionally.

Steps:

• In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.
• Add beef and shake to coat.
• In a large pot, brown the beef in oil (in batches if necessary).
• Stir in the onions, tomatoes, beef broth, bay leaf, cayenne, and remaining chili powder.
• Bring to a boil.
• Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• Add potatoes and carrots.
• Cover and simmer 35-40 more minutes or until meat and vegetables are tender.
• Add corn.
• Reduce heat to low and let the flavors blend for 1 hour (you can skip this step if you're in a hurry!).
• Discard bay leaf before serving.

Steps:

• In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.

Steps:

• Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350 degrees F.
• Put the flour in one shallow dish, the egg in a second and the breadcrumbs in a third. Coat the onion rings first in the flour, then dip them into the egg, shaking off any excess, then coat them with the breadcrumbs. Fry the rings until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and set aside.
• Put the ground sirloin in a bowl and add the chipotle and some salt and pepper. Mix well and form the mixture into 2 burgers.
• Heat a cast-iron skillet over medium-low heat and add the olive oil. Cook the burgers to your liking, 10 to 15 minutes. Set aside on a plate and keep warm by inverting another plate on top. In the same skillet, fry the jalapeno slices until lightly browned, 2 to 3 minutes. Wipe out the skillet and add the butter. Toast the pretzel rolls until lightly browned.
• Mix together the barbecue sauce and mayonnaise in a small bowl.
• To assemble: Spread some of the sauce on the bottom halves of the rolls. Top with the burgers, jalapeno slices and onion rings. Spread more sauce on the top halves of the rolls and serve.

Steps:

• Brown the ground beef in a large skillet; drain fat.
• Stir in ketchup, brown sugar, chili powder, cumin, salt, and pepper.
• Combine liquid smoke and water in a bowl; then add to the beef mixture.
• Simmer for 10 minutes to blend all the flavors.
• Meanwhile butter and broiler toast the buns.
• Spoon the beef mixture onto the toasted buns.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through., Drain pasta; serve with sauce mixture. Sprinkle with cheese.

Steps:

• Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

Steps:

• Combine flour, salt and pepper in a large plastic bag. Place beef cubes in bag and shake to coat evenly. , In a Dutch oven or large skillet, brown beef in oil. Add onion, green pepper and garlic; cook until peppers are crisp-tender. Stir in chili powder, oregano and reserved vegetable liquid; bring to a boil. Reduce heat and simmer, covered, until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until heated through.

Steps:

• In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
• Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
• Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.