Canopenerchili Recipes

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• In a large skillet or medium sauce pan brown and drain the beef (optionally you a can brown with 1/4 cup each of diced onion, celery and/or green pepper but then its not a can opener recipe any more).
• For faster prep time on the day of the meal the beef can be cooked in advance and frozen, then warmed in the microwave. open all the cans. drain the kidney beans, black beans and corn. combine all ingredients and simmer 5 minutes or until warmed through.

Steps:

• Cook the pasta according to the directions on the box.
• Meantime, in a saucepan, combine the chili, beans & tomatoes & heat, but do not boil.
• When pasta is done, serve pasta in one bowl & chili in another bowl.

Steps:

• Melt fat, and brown meat, preserving the drippings in the pan and maintaining temperature at medium heat.
• Add onion and garlic, allowing onion to wilt somewhat.
• Add tomato sauce and tomato paste, mix well.
• Add seasonings, jalapenos and kidney beans, mix well.
• Add celery and allow celery to get to medium cooked texture.
• Add bell pepper pieces, and cook until only slightly crisp in texture.
• Serve with sourdough bread and crispy refridgerator dills.
• Enjoy!

Steps:

• Cook macaroni in large saucepan as directed on package, omitting salt. Remove from pan; drain.
• Add chili to same saucepan; cook on medium-high heat 5 to 8 min. or until heated through, stirring frequently. Stir in macaroni and 1/4 cup VELVEETA; cook 5 min. or until VELVEETA is completely melted, stirring occasionally.
• Serve macaroni topped with remaining VELVEETA, tomatoes and onions.

Steps:

• Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
• Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
• Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.