Time 2h50m Yield 8 to 10 servings Number Of Ingredients 15 Steps:

In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

Yield 4 servings Number Of Ingredients 12 Steps:

Brown meat in large nonstick stovetop pot at medium/high until meat is no longer pink. Cut spicy sausages in ½ inch slices and add to pot. Chop onion and add to pot. Add kidney beans and juice to pot. Add mushrooms and juice to pot. Peel and thinly slice carrots and add to pot. Add soup, pepper and chili powder to pot and stir. Bring chili to a boil, reduce heat, let simmer for 1 hour. Add water if it appears too dry and thick. Add more chili powder if desired. Rinse spinach and spin in salad spinner. Add fruits and nuts. Drizzle with favorite dressing. (Set aside some chili for Taylor’s famous burgers).

Time 3h45m Yield 4 servings Number Of Ingredients 8 Steps:

Set up grill for indirect cooking over medium heat (no direct heat source under brisket). Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil. Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips to each pile of coals. Cover grill. Turn and mop brisket every 20 minutes for 1 hour. Transfer brisket to cutting board and let rest 10 minutes before slicing. Thinly slice against grain and serve with mop sauce on the side. INDOOR: Preheat oven to 375 degrees F. Follow directions for preparing brisket. Cover pan with aluminum foil and bake in preheated oven for 2 1/2 to 3 hours. Remove brisket from braising liquid and place on foil lined baking sheet. Reduce oven temperature to 350 degrees F. Mop brisket with BBQ sauce return to oven. Turn and mop brisket with sauce 2 more times every 15 minutes. Remove from oven and let rest 10 minutes before slicing.

Time 20m Yield 1 1/2 cups Number Of Ingredients 10 Steps:

In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use.

Time 1h40m Yield 16-20 serving(s) Number Of Ingredients 12 Steps:

Cook bacon. Brown ground beef with the diced onion. Place first 3 items in a large oven roaster (I use an Enamelware roaster). To this, add the 3 cans of beans; do not drain beans. Mix all other ingredients together in a medium bowl. Pour over meat and beans and stir well. Bake at 350 for 1 hour covered. Remove lid or foil and bake for 20 more minutes.

Time 20m Yield 2 servings. Number Of Ingredients 9 Steps:

In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the corn, beans, tomato sauce and seasonings; cover and cook 5-10 minutes longer or until heated through.

Time 1h10m Yield 8 servings. Number Of Ingredients 10 Steps:

In a nonstick skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the pork and beans, tomato soup, water, vinegar, brown sugar, mustard and beef mixture. , Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 40-50 minutes or until heated through and mixture reaches desired thickness.,

Time 1h20m Yield 8 Number Of Ingredients 11 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.

More about “chuck wagon salad recipes”

Time 40m Yield 6 Number Of Ingredients 10 Steps:

Preheat oven to 350 degrees F (175 degrees C). Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper. Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish. Bake in preheated oven until bubbling on top, 10 to 15 minutes.