Speedy Gonzales Chili Recipes

SPEEDY GONZALES CHILI

Steps:

• Heat contents of 3 cans in a 2 quart pot over medium heat for 20 minutes, stirring occasionally.
• Stir in garlic and spices.
• Reduce heat to medium low and simmer for at least half an hour. Stir often enough to prevent a layer of skin forming on top. You may also wish to mash the beans during this time.
• When the desired consistency is achieved serve the chili in bowls. Keep in mind that it will thicken as it cools.
• Leftovers should cool to room temperature then be refrigerated.

SPEEDY GONZALES SPAGHETTI!

Steps:

• Put flour in a small dish and set aside. Place ground beef in a large bowl and add chopped onion, garlic and egg. Knead ingredients into meat with your hands, taking care to mix them well throughout the ground beef. Set aside.
• In a large pot, add tomato sauce, water, salt, pepper and 2 tablespoons of chili powder. Heat and bring to a low simmer.
• With your hands, form medium-size meatballs with the ground beef. Drop into dish of flour and turn meatballs to coat lightly with the flour. Gently drop meatballs, one at a time, into the simmering sauce. Stir in the remaining 2 tablespoons of chili powder.
• Continue to simmer sauce and meatballs uncovered for 25 to 30 minutes. Sauce should be bubbling gently while meatballs cook. If preferred, more chili powder may be added to taste.
• Meanwhile, cook Spaghetti according to instructions on package. Drain and return to large pot. When spaghetti is cooked, use a pasta spoon to immediately place 1 to 2 cups of hot spaghetti noodles into deep bowls. Drop 3 to 4 meatballs into bowls on top of spaghetti pasta.
• Place at least 1/2 cup of shredded cheddar on top of meatballs and pasta in each bowl. Ladle about 3/4 to 1 cup of sauce over the cheese, meatballs and pasta. Cheese will melt from the sauce's heat. If desired, add another big pinch of cheddar to the top of each dish and serve immediately with hot, crusty garlic bread.
• To store leftovers, combine pasta, sauce and meatballs together in one container. Store shredded cheese separately. Re-heat the spaghetti, meatballs and sauce in a pot, and sprinkle lots of shredded cheese over each hot serving.

SPEEDY GONZALES CHICKEN SOUP

Steps:

• Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
• Remove chicken from pan and shred into small strips.
• Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
• Add flour to pan and stir for 1 minute.
• Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
• Add chicken, corn and chilli. Stir until heated through.
• Serve topped with cilantro.

SPEEDY GONZALES' CHICKEN ENCHILADAS

Steps:

• Combine both soups and sour cream.
• Blend well.
• Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
• Heat oven to 375°F.
• Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
• On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
• Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
• Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
• Sprinkle with sliced olives or chopped tomato and avocado, if desired.

SPEEDY GONZALES CHILI DIP

Steps:

• Spread cream cheese onto bottom of glass pie plate. Layer with chili then cheese. Microwave on HIGH for 1 minute, or until cheese is melted. Sprinkle with cilantro. Serve with chips or crackers.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.