Wagon Wheel Chili Recipes

BEST EVER CHUCK WAGON CHILI

Steps:

• In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
• Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
• Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

WAGON WHEEL CHILI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the chili, tomato sauce, ketchup and chili powder. Heat through. , Drain and rinse pasta; stir into chili. Garnish with cheese if desired.

AWARD-WINNING CHUCK WAGON CHILI

Steps:

• Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

WAGON WHEEL CHILI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the chili, tomato sauce, ketchup and chili powder. Mix well; heat through. Drain and rinse pasta; stir into chili. Garnish with cheese if desired.

WAGON WHEEL CHILI

Steps:

• Cook Pasta.
• Meanwhile, in a large saucepan, combine chili, tomatoe sauce, ketchup and chili powder.
• Mix well; Heat through.
• Drain pasta; stir into chili.
• Garnish with cheese.

CHEDDAR WAGON WHEELS AND CHILI MEATBALLS

Steps:

• Lighlty beat egg; stir in beef, crumbs, sugar, 1 tsp chili powder, 1/2 tsp cumin, and garlic powder.
• Shape mix into 16 meatballs.
• Heat large skillet over med-high heat.
• Add meatballs and cook; turning until browned on all sides.
• Reduce heat to med-low and cover.
• Cook until they are no longer pink in the middle.
• Drain on paper towels.
• Cook pasta according to package.
• In pan over med-high heat, whisk sauce mix, half and half, 1/2 cup water and remaining chili powder and cumin.
• Add butter and cook stirring constantly until mixture boils.
• Reduce heat to low and stir in tomatoes.
• Simmer 3 minutes.
• Toss pasta with sauce and meatballs.