Machos Chili Recipes

CHILI NACHOS

Steps:

• Preheat the oven to 325 degrees F.
• On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
• Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

CHILI NACHOS

Steps:

• In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.

CHRIS' CHILI

Steps:

• Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
• Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
• Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

ATKINS ANCHO MACHO CHILI

Steps:

• Heat oven to 325°F Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.

MACHO TACOS

Steps:

• If not using a microwave to warm the taco shells, preheat the oven to 350 degrees F.
• Set a large pan over high heat. Add the ground beef and cook while breaking up with the back of a spatula until well browned, 7 to 8 minutes. Drain the excess fat. Add the garlic powder, onion powder, paprika, black pepper, cayenne, chili powder, salt and 1/2 cup water. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until much, but not all, of the liquid is evaporated.
• Heat a non-stick skillet over medium heat and spray lightly with the cooking spray. Heat one flour tortilla at a time, on both sides, until puffy and slightly brown. Heat the taco shells in the microwave or oven.
• To assemble the tacos, place a flour tortilla on a plate and spread all over with the warm refried beans. Place a corn taco shell on the top, lift both sides of tortilla to wrap the taco shell and "glue" the tortilla to the shell. Scoop the ground beef mixture into the taco shell and top with Cheddar. Garnish with the tomatoes, lettuce and sour cream. Sprinkle the taco with the cilantro and serve with the lime wedges.

CHILI NACHOS

Steps:

• Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
• Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
• Bake 15 minutes or until cheese is completely melted. Serve nachos hot.

ANCHO MACHO CHILI RECIPE

Steps:

• 1. Heat oven to 325°F. 2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times, each time using one-third the beef and 1½ teaspoons oil. 3. Add the remaining 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. 4. Return beef and accumulated juices to Dutch oven. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.

PIQUE LO MACHO RECIPE BY TASTY

Steps:

• Steep onions and tomatoes in a mixture of white vinegar with 1 tbsp salt. Set aside.
• Cut the onions and tomatoes into big long chunks, cut the jalapeños into smaller circle cuts and add all to a half cup of white vinegar with salt and put aside.
• Heat up oil in a fry pan or deep wok. Fry potatoes/fries until crispy on the outside but soft on the inside. Set aside.
• Cook cut hotdogs in the same oil for ~2 minutes. Retrieve and place on top of potatoes.
• Season beef pieces with Sazon, pepper, and salt to taste.
• Add beer and minced garlic to the same oil. To this, add bite size beef and cook on medium heat until tender (~5 minutes). Retrieve and put on top of hot dogs.
• Retrieve veggies from vinegar and place in oil. Saute for 1-2 minutes until soft and then place on top of beef.
• Peel and slice hard boiled eggs into 4 pieces each and place on top of mixture.
• Serve alongside crusty bread.

ANCHO MACHO CHILI RECIPE

Steps:

• Cooking evaporates alcohol, which is why this recipe is suitable for Induction despite the red wine. But feel free to use chicken broth instead. Jarred roasted garlic cloves can be found in the produce section of most supermarkets. 1. Heat oven to 325°F. 2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. 3. Transfer to a bowl and repeat two more times with beef and oil. 4. Add the last 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. 5. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.

MACHO'S CHILI

Steps:

• Place chopped lean sirloin beef & 1 tbsn. of olive oil in a pan over medium-high heat for 5-8 minutes, or until fully cooked; stir occasionally, once cooked place the meat in the crock-pot.
• Place ground turkey & 1 tbsn. of olive oil in a pan over medium-high heat for 5-8 minutes, or until fully cooked; stir/break up occasionally, once cooked place the meat in the crock-pot.
• Place all the chilis (already chopped & minced) & 1 tbsn. olive oil in a medium sized pot over medium heat for about 5-6 minutes; stir occasionally, then place in crock pot.
• Drain all cans of beans (black/kidney/red or pinto), then place in to crock-pot.
• Pour entire can of whole-peeled tomatoes (with juice) into crock-pot.
• Pour 1 1/2 cans of tomato sauce into crock-pot.
• Pour in the 3 tbsn. of chili powder & 2 tbsn. of Tony Chachere's Creole Seasoning.
• Stir in all ingredients until fully mixed.
• Set crock-pot to high heat for 4 to 6 hours, or low heat for 8 to 10 hours; up to you & your schedule.
• Occasionally stir (every other hour) the chili, while breaking up the whole-peeled tomatoes.
• Serve how you like, I prefer with Tostito chips, but thats just me. Enjoy!