Table des Matières
Publicité
840086500 Ev04 6/22/01 4:30 PM Page 16
Main Dish/Entrees
Chili
5 qt
6 or 7 qt
1
1
1
⁄
2
1
1
1
⁄
2
1
1
1
2
1
2
1
2
1
2
1
2
Crumble sausage and ground beef into large skillet.
Add onion. Over medium high heat, partially cook
sausage, ground beef and onion. Place cooked meat
mixture in crock. Add remaining ingredients.
Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
5 qt
6 or 7 qt
3
6
1
2
1
2
1
2
1
2
1
2
1
⁄
1
2
Combine all ingredients, except meat, in the
crock. Stir well. Add meat and stir well to coat.
Remove the meat and shred. Return the meat to
the crock. Stir well. Serve on soft rolls.
Makes 8 or 16 servings.
16
pounds hot Italian sausage, removed from casings
pounds lean ground beef
medium onion, chopped
(
3
/
-ounce) envelopes chili seasoning mix
4
(16-ounce) cans kidney beans, drained
(14-ounce) cans diced tomatoes
(6-ounce) cans tomato paste
(15-ounce) cans chicken broth
pounds brisket of beef
(18-ounce) bottles hickory-smoked barbecue sauce
(1.25-ounce) envelopes chili seasoning
teaspoons chopped garlic
teaspoons lemon juice
tablespoons Worcestershire sauce
cup chopped onion
(Using traditional crock)
Cover and cook:
Low – 8 hours
OR
High – 4 hours
Cover and cook:
Low – 10 hours
OR
High – 5 hours
Publicité
Table des Matières
