Ingredients
2 – Tablespoon butter
1 – large yellow onion, chopped
3 – cloves garlic, minced
1 – jalapeno chile, seeded and minced
2 – pounds pork tenderloin, cut into 1/2-inch cubes
2 – Tablespoons tomato paste
1 – can crushed tomatoes (16-ounces), un-drained
2 – cans whole green chiles, chopped (4 ounces)
1 – medium potato, peeled and grated
2 – cups chicken broth
1/2 – teaspoon cumin, ground
1/2 – teaspoon dried oregano
1/2 – teaspoon dried cilantro
1/4 – teaspoon salt
1/2 – teaspoon ground pepper
1 – cup grated cheddar cheese

Directions

1. In a 5-quart stockpot, heat butter and sauté onion, garlic, and jalapeno.
2. You want the onion clear.
3. Add pork, cover, and cook 10 minutes.
4. Stir the ingredients.  You want the pork to lose its pink color.
5. Stir in tomato paste and stir until it is blended.  Add tomatoes to the pot.
6. Add green chiles, potato, chicken broth, cumin, oregano, cilantro and bring ingredients to a boil.
7. Cover, reduce heat and simmer 1 hour.
8. You want the pork to be tender.
9. Add the salt and pepper and remove cover.
10. Continue to simmer an additional 15 minutes.
11. Ladle stew in to individual bowls.  Garnish with cheese.

Ingredients
2 pounds boneless beef cut in 1” cubes
1/4 cup flour
1 teaspoon salt
1 teaspoon chili powder
3 tablespoons shortening
1 cup water
1/4 cup chopped white onion
1/4 cup chopped green pepper
1-1/2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup water
1 cup tomato juice
1-2/3 cups instant rice
10 ounce package frozen peas

Directions

1. Combine flour, 1 teaspoon salt and 1 teaspoon chili powder.
2. Dredge beef cubes in seasoned flour and brown in shortening.
3. Pour off drippings and add 1 cup water then cover tightly and cook slowly for 2-1/2 hours.
4. After beef has cooked 2 hours prepare rice ring.
5. Cook onion and green pepper in butter.
6. Add 1/2 teaspoon chili powder, 1/4-teaspoon salt, 1 cup water and tomato juice.
7. Bring to a boil then add rice and cover tightly.
8. Remove pan from heat and let stand 7 minutes.
9. Cook peas according to package directions then drain and add to cooked rice mixing lightly.
10. Pack peas and rice mixture in a greased ring mold then let stand 2 minutes or so.
11. Unmold ring onto a heated platter and fill with chili beef cubes.
12. Thicken cooking liquid with flour for gravy.

Ingredients
1 1/2 lbs lean ground beef
1 medium onion – chopped
1 cup frozen whole kernel corn
1/2 cup sour cream
1 can (127g) chopped green chilies – I used Old El Paso
1 bag (400g) Nacho grated cheese blend – cheddar, mozzarella & monterey jack with jalapeno peppers
1 jar (400 ml) enchilada sauce or a fairly thin mild salsa
8 – 8 inch flour tortillas

Directions

1. Heat oven to 350 degrees
2. In a non-stick skillet, cook ground beef & onion over med-high heat, stirring to break up meat, until beef is thoroughly cooked – drain
3. Add corn & cook & stir for about 3 mins
4. Remove from heat & add sour cream, chiles & 1 1/2 cups of the cheese
5. Mix well
6. In a 9 x 13 glass baking dish, spread about 3/4 cup of the enchilada sauce over the bottom
7. Spread about 2 tsp sauce on each tortilla & then top with approx. 2/3 cup of beef mixture
8. Roll up tortillas & place them seam side down over sauce in baking dish
9. Spoon remaining sauce over each enchilada
10. Cover with remaining cheese
11. Cut a sheet of foil & spray with cooking spray
12. Place on baking dish, sprayed side down & seal tightly
13. Bake 45 – 50 mins until heated thoroughly
14. Serve garnished with chopped tomato & lettuce & additional sour cream.
15. .
16. NOTE:- This is a fairly mild recipe so if you want something a little more spicy just add your choice of seasoning to heat it up to your taste

Ingredients
Chili:
6 large dried ancho chiles*
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
Garnishes:
Fresh cilantro leaves
Chopped red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas

Directions

1. For chili:
2. Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
3. Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
4. Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
5. Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
6. Garnishes:
7. Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

Ingredients
1 lb. lean ground beef
1/4 tsp. salt
1 package (16 ounces) prebaked thick pizza crust (12-inch) or homemade
1-1/4 cups prepared thick and chunky salsa
1-1/2 cups (6 ounces) shredded Mexican cheese blend or Monterey Jack cheese
1 can (4 ounces) diced green chilies, well drained
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 Tbsp. chopped fresh cilantro

Directions

1. Heat oven to 450°F. In large nonstick skillet, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into small crumbles. Pour off drippings. Season with salt.
2. Place pizza crust on ungreased large baking sheet. Spread salsa over crust; sprinkle with half of cheese. Top with beef, chilies, tomatoes, onion and remaining cheese.
3. Bake 11-13 minutes or until toppings are hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.

Ingredients
2 boneless beef top sirlion roast (3 pounds each)
4 cans (4 ounces each) chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves,sliced
3 teaspoons chili powder
1 1/2 teaspoon ground cumin
1 teaspoon salt-free seasoning blend,(optional)
1 cup beef broth
24 flour tortillas (7 inches), warmed
Diced tomatoes, shredded lettuce, shredded cheese, (optionsal)
salsa

Directions

1. Trim fat from roast; cut meat into large chunks
2. Place in a 5-quart slow cooker
3. Top with chilies, onion, jalapenos, garlic, chili powder, cumin, and seasoning blend.
4. Pour broth over all
5. cover and cook on low for 8 to 9 hours.
6. Remove beef; cool slighty. Shred with two forks.
7. cool cooking liquid; skim fat.
8. In a blender cover and process cooking liquid in small batches until smooth.
9. Return liquid and beef to slow cooker; heat through.
10. Place 1/3 cup beef mixture on tortilla. Top with cheese, tomato, lettuce if desired.
11. Fold in ends and sides

Ingredients
1/4 cup olive oil
2 tablespoon red chili powder
1/2 teaspoon ground cumin
1 teaspoon fresh garlic minced
1/2 teaspoon fresh oregano
4 boneless skinless chicken breasts
1/4 cup olive oil
1 leek white part only chopped
1 clove garlic minced
1 pound fresh spinach
Relish:
1 large mango diced
1/2 medium red onion diced
1/2 bunch cilantro chopped
1 avocado diced
1 small red bell pepper seeded and diced
Juice of 1 lime
1/2 teaspoon salt

Directions

1. Combine first 5 ingredients in a mixing bowl then put chicken in bowl and toss.
2. Marinate chicken refrigerate for 3 hours.
3. Combine all relish ingredients and set aside.
4. When ready to prepare meal get two sauté pans.
5. In one pan heat oil and add leeks and cook until tender then add garlic and cook until brown.
6. Add spinach and sauté until almost wilted.
7. In the other pan pull chicken from marinade and discard marinade.
8. Sauté chicken 4 minutes per side then drain and put on a bed of spinach on each plate.
9. Top with relish and serve immediately.

Ingredients
5 oz boneless chicken breast portion, cut into thin strips
1 in piece fresh root ginger, finely chopped
2 in piece lemongrass stalk, finely chopped
1 red chili, seeded and thinly sliced
8 baby corn cobs, halved lengthways
1 large carrot, cut into thin sticks
4 cups hot chicken stock
4 spring onions (scallions), thinly sliced
12 small shiitake mushrooms, sliced
1 cup vermicelli rice noodles
l/2 tablespoons soy sauce
Salt and ground black pepper

Directions

1. Place the chicken strips, chopped ginger, chopped lemongrass and sliced chili in a Chinese sand pot. Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot.
2. Place the oven-proof pot in an unheated oven. Set the temperature to 400deg. F and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.
3. Add the spring onions and the mushrooms, cover and return the pot to the oven for 10 minutes.
4. Meanwhile place the noodles in a large bowl and cover with boiling water. Soak for the required time, following the packet instructions.
5. Stir the soy sauce into the soup, taste for seasoning and add salt and pepper as required.
6. Drain the noodles and divide them among four warmed serving bowls. Divide the soup between the bowls and serve immediately.

Ingredients
3 Tbs chili powder
3 Tbs lt. brown sugar
3/4 tsp garlic powder
1/2 tsp cayenne pepper,or more to taste,optional
1 tsp vegetable oil
1-1/3 lbs. chicken tenders

Directions

1. Mix together spices and sugar on a plate. Set aside. Rinse chicken and pat dry with paper towels.
2. Heat oil in 12″ skillet over med heat. Press each chicken tender into spice mixture on both sides and place in skillet. Discard remaining spice mix. Cook chicken till no longer pink.
3. Cayenne can be omitted if serving children.

Ingredients
2 boneless skinless chicken breasts; cooked
1 pkg fajita seasoning mix
1 cup chicken stock
1 can diced tomatoes
1 can white kidney beans
1 can chilis
1 can brown beans.
1 green pepper julienne
1 large-sized onion
1 cup pepperjack cheese; divided

Directions

1. Cube cooked chicken and put in a large pot.
2. Add next 6 ingredients, bring to a boil and simmer for 10-12 minutes.
3. Add pepper and onion.
4. (You want the veggies to still have crunch to them when you are eating them.)
5. Serve in bowls and top with cheese.
6. *Can simmer all day (if you wish), just add liquid as needed