Melanies Chili Recipes

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

Steps:

• Brown the beef, onion and garlic. Drain and rinse under hot water. Add all the other ingredients. Simmer for a few hours or toss it in the crockpot and cook it on low for 5 or 6 hours. I didn't have much time, so mine only cooked 45 minutes or so. It was still yummy.

Steps:

• Do all prep work with the corn and green chilis.
• Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
• Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
• Make the filling by stirring together all of the filling ingredients in a large bowl.
• Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
• Place a spoonful of the filling in the center of the masa in each corn husk.
• Roll like a burrito, ensuring the filling is sealed on all sides with masa.
• Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
• Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
• Enjoy!

Steps:

• Place all ingredients into a crock pot, and cook on medium-low heat for 4-6 hours. The longer it cooks at a low heat intensifies the flavor.
• Adjust the seasoning as you feel necessary for your taste buds.
• I like to serve with some fresh chopped cilantro and a teaspoon of fat free sour cream.