Wild West Chili Recipes

Steps:

• In a large saucepan over medium heat, brown bacon and the beef or venison; drain. Add the seasonings; cook and stir for 5 minutes. Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in beans; cook 30 minutes longer.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
• Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
• Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
• Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.

Steps:

• Preheat oven to 375°F. Prepare Dinner as directed on package. Stir in chili and peppers. Spread into 13x9-inch baking dish.
• Prepare cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.
• Bake 25 to 30 min. or until top of cornbread is golden brown and wooden pick inserted in center comes out clean.

Steps:

• In large pan, over medium heat, cook meat in 2 tbsp olive oil until browned on all sides and ground meat is cooked thru.
• Add onion and green pepper and cook until soft.
• Add remaining ingredients, except the mushrooms, stir and bring to a boil.
• Reduce heat and simmer for 90 minutes
• Add mushrooms after 1 hour.
• After 90 minutes remove from heat and place in single serving containers and freeze.

Steps:

• Heat oven to 375°F.
• Prepare Dinner as directed on package. Stir in chili; spoon into 13x9-inch baking dish sprayed with cooking spray.
• Separate breadsticks; arrange in criss-cross pattern on top of chili-mac mixture.
• Bake 18 min. or until heated through and breadsticks are golden brown.

Steps:

• PREHEAT oven to 375°F Prepare shells and cheese dinner as directed on package.
• Stir in chili and peppers. Spread into 13x9-inch baking dish.
• Prepare the cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.
• Bake 25 to 30 minutes in preheated 375 degree oven, or until top of cornbread is golden brown and wooden pick inserted in center comes out clean.
• Serving Suggestion -- a little extra shredded cheese, or some sour cream! If you like it a little spicy, use hot chili with beans.