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Easter Chilled Peanut Butter Pie
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Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Texas Beef Chili


8 dried ancho chiles, trimmed and seeded
3 lbs. ground beef, preferably coarse-ground chuck
1/4 c. canola oil, divided
1 sweet onion, diced
1 T. chopped garlic
2 T. sweet paprika
1 T. ground cumin
1 T. oregano
1 t. ground allspice
2 (15-oz.) cans pinto beans
Salt to taste
Chopped colorful bell peppers for garnish


Soak dried chiles in 1 quart warm water to soften about 15 minutes. In blender, puree chiles with their liquid. In large Dutch oven over med.-high heat, heat half of oil and brown beef. Remove & reserve.

Add remaining oil to pan, and lightly brown onion and garlic. Stir in paprika, cumin, oregano and allspice. Add chile puree, beef, beans and salt to taste. Bring to boil. Cover and simmer 1 hour, or until chili is rich and concentrated. Offer chopped bell peppers to garnish.

Visit for more recipes. All materials are courtesy of OSO Sweet Onions.

Published in the January 18, 2006 issue of Farm World.