1 1/2 lbs cubed beef stew meat
2 x (10.75 oz) cans condensed Golden Mushroom Soup
1/2 cup onion, chopped
1 tbsp Worcestershire sauce
1/2 cup water
1 beef bullion cube
Salt, pepper, garlic powder to taste
4 oz cream cheese
2 tbsp sour cream, and more for a topping
1 package of egg noddles
In slow cooker, combine beef, seasonings, condensed Golden mushroom soup (don't bother if it's not Golden mushroom), onion, worcestershire and water. Cook on low setting for 5 to 6 hours. Stir in cream cheese and scoop of sour cream before serving over egg noodles. Freezes and reheats well for quick meals.
1 tbsp vegetable oil
1/2 cup chopped onion
2 lb ground beef
1/4 cup chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground cayenne pepper
1/2 oz square unsweetened chocolate
1 bay leaf
2 cans beef broth (~21 oz total)
1 (15 ounce) can tomato sauce
2 tbsp cider vinegar
Lightly brown chopped onion in oil over medium high. Add in ground beef till it browns. In a large stock pot, pour in beef broth, tomato sauce, cider vinegar and all the spices. Drain the oil from the beef and onions and put into the stock pot. Bring mix to a boil, then turn heat down to low. Let simmer, stirring occasionally for 1 1/2 hours. Good right out of the pot, but better the second day.
2 lb ground beef
1 egg yolk, beaten
3/4 cup dry bread crumbs
3 tbs milk
2 tbs Worcestershire sauce
1/8 tbs cayenne pepper
2 cloves garlic, minced or 1/2 tsp garlic powder
In a large bowl, mix the ground beef, beaten egg yolk, bread crumbs,
milk, Worcestershire sauce, cayenne pepper, and garlic using your
hands. Form the mixture into 8 hamburger patties. Cook on preheated
grill for 5 minutes on each side. Serve on fresh onion roll bun.
1 large onion, chopped
1/4 cup butter
2 tsp salt
1/2 tbsp black pepper
1/2 tbsp red pepper
1 tbsp chili powder
2 1/2 tbsp cup brown sugar
1/8 tsp cumin
2 jalapeño pepper (chopped with seeds)
1 1/2 ground chuck
28 oz can of Crushed tomatoes
16 oz can of tomato sauce
6 oz can of tomato paste
45 oz of Brooks Chili Hot Beans
Chop up the onion and brown over medium high heat in a skillet. Add in
ground chuck and brown. In a large stock pot pour in crushed tomatoes,
chili beans, tomato sauce, paste, chopped jalapeño peppers and all the
spices over medium heat. Drain excess oil from the meat and pour into
the stock pot. Bring to a boil, and then simmer on low for 4 hours,
stirring occasionally. Gets better with age and each reheating. Serve
with shredded cheddar cheese and pickled jalapeños on top.
2 tbsp Oil
2 1/2 lbs Ground Beef
2 Quart Water
6 oz Tomato Paste
2 Large Onion (diced)
1 1/2 tbsp Vinegar
1 tsp Worcestershire Sauce
1 Clove Garlic (crushed)
2 tbsp Chili Powder
5 Bay Leaves
1 tsp Cinnamon
1 tsp Allspice
2 tsp Cayenne Pepper
1 1/2 tbsp Unsweetened Cocoa
Salt and Pepper to taste
In a heavy gauge pot - heat oil, add beef until brown, add onions and
water and bring to a boil. Reduce to a simmer and add tomato paste and
all other ingredients and let simmer 1 1/2- 2 hours. Adjust with salt
and pepper to taste. Remove Bay Leaves before serving.
2 lbs ground beef
3 cups water
1 (15-ounce) can tomato sauce
1/4 tsp garlic powder
2 bay leaves
1 onion, chopp
1 tsp ground cinnamon
1 tsp Worcestershire sauce
1 1/2 tsp salt
2 tsp cumin
1 1/2 tsp vinegar
1 tbsp chili powder
1 1/2 tsp ground allspice
1/2 tsp crushed red pepper
Mix ground beef and water until soupy. Mix in tomato sauce, garlic
powder, bay leaves, onion, cinnamon, Worcestershire, salt, cumin,
vinegar, chili powder, allspice and red pepper. Simmer, uncovered 3
hours. Stir occasionally. Makes 8 servings.