If you have ever been to Nova Scotia you would have seen these sweet & spicy little wraps in every little pizza shop or corner store. This recipe is easy to make and sooo good to eat.
Warm simple chili that hits the spot during a football game or any other time you really need it.
This is always a favorite after that first cold spell of winter. This recipe makes enough to put some away for leftovers. This chili is even better after reheating. An easy recipe that is quick and sure to be a family favorite. Serve and enjoy with crackers, cornbread, cheese or Fritos. This is not a hot chili and is just a tiny bit spicy.
Refried beans, salsa, green onions, and spicy ranch dressing add a little something different to the familiar family pizza. I like to use Pillsbury(R) Refrigerated Pizza Crust, Hint of Lime(R) tortilla chips, and Desert Pepper Trading Co.(R) 2 Olive Roasted Garlic Salsa - it is thick with extras and has a nice heat to it. Depending on how thick your salsa is, you might want to add some water as well.
This is a wonderful one-pan meal that you can add to in many ways. You can substitute refried beans for the meat to make it for vegetarians. You can use any type of cheese, meat, or peppers you want. That is what makes this a excellent meal. It's great the next day reheated. Serve on bed of lettuce and top with sour cream and picante sauce.
I came up with this recipe by just messing around trying to find a good recipe for chili, and so far every time I make it people line up for a bowl...hope you like it! I usually let mine cook for minimum of 10-12 hours, but i feel the longer it cooks, the more the it brings out all the flavor. This is as mild tasting chili or as hot as you want to make it. I really don't like it too hot so I find my chili to be spicy enough for chili but not so bad that I start sweating.
Rice, ground beef, and bacon cooked with vegetables with a semi-spicy tomato sauce. One of my favorites growing up.
My grandmother uses this to fill tamales. I like it straight with warm tortillas and guacamole. It's spicy and delicious! And don't discard the water from the roast! It is excellent beef broth. Keep it in the freezer for soup.
Spicy Cincinnati-style chili! Serve over hot spaghetti, cooked al dente, and top with Cheddar cheese.
A spicy beef and bean chili that is not for the faint of heart!
Here's a great and quick chili with beans that works well on those cold winter evenings. Serve over rice, noodles, toast points, or in a bowl with a slice of fresh homemade cornbread. Garnish with grated cheese, diced green onions, a dollop of sour cream, a few jalapeño slices or whatever suits your fancy.
This chunky chili uses beer brats for a meaty texture and has a slightly sweet taste backed by a good slow spicy kick.
For all you spicy lovers. Serve with garlic bread & fresh salad.
This recipe is a Southwestern-style chili, using ground beef instead of chuck. The fat left from the beef gives it a unique flavor, and the peppers give it a perfect spicy balance.
Being in Texas, chili is a staple on the few cold days we have each year. This is something I've come up with after years of trying to perfect an easy to make and delicious chili. This is a very spicy chili and the perfect meal for a chilly day. The beans are optional here as they traditionally aren't found in Texas chili.
A spicy chili with a nice smoky flavor. Good served with a slice of garlic bread. Add 1 cup Bullseye(R) BBQ sauce if not using smoked ground beef.
This is a very spicy but not too pepper-hot. If you think this might be too pepper-hot just reduce the amount of jalapeno peppers.You can always add some red pepper to kick it up. I serve mine with grated Colby Jack cheese and corn chips.
I came up with this spicy, highly flavored burger recipe while at work at a restaurant, so I whipped it up right there on the spot. I got a few odd looks from the other cooks as I put it all in a mixing bowl but when they tried it they all agreed it rocked.
With a little advance prep, this burger goes together quickly and will hit all of your senses with heat, sweet, crunchy, and cheesy in one bite. Where's the cheese? It's stuffed inside the burger itself.
A killer Cajun/Creole seasoning that goes well on steak, chicken, fish, veggies, you name it... Best when cooked over white hot coals outside, as this mixture can generate a lot of smoke.