Cactus Chili Recipe

  
      Yield: 1 Servings
 
      2 cn stewed tomatoes
      2    cloves garlic,chopped
      2 cn red beans,drained
      1 ds salt
      1 cn tomato sauce
      2 lb lean beef,Ground
    1/4 c  white wine
  1 1/2 T  chile powder
      1 md onion,chopped

Brown the meat along with the onion and garlic. Drain off the fat.
Combine all the ingredients in the slow cooker. Mix thoroughly. Cook
on low for 7 to 8 hours. Serve with sour cream, chopped green onions,
grated sharp Cheddar and crushed red pepper flakes alongside.

Cafe Latte Chili+
 
      Yield: 8 Servings
 
      3 T  olive oil
      1 lb chicken breasts,boneless &
           -skinles,s
  1 1/2 c  yellow onion,Chopped
    1/2 t  red pepper flakes
      1 T  minced,fresh garlic
      2 t  jalopeno pepper,Minced
  1 1/2 c  chicken stock
      3 T  chili powder (salt free)
      1 cn whole tomatoes (28 oz.)
           -broke up an,d undrained
      1 cn tomato puree (29 oz.)
      2 cn dark red kidney beans
           -drained (16,oz. cans)
      1 cn garbanzo beans,drained (15
           -oz. can,)
    1/3 c  fresh cilantro,Chopped
      2 T  lime juice
  OPTIONAL GARNISHES  =============
      1    sour cream
      1    red onions,Chopped
      1    cheddar cheese,Grated
      1    corn chips

Heat olive oil in large heavy pot. Cut chicken into 1-inch cubes and
cook in oil until meat is no longer pink. Add onions and saute over
low heat until onions are tender, about 5 minutes. Over low heat,
stir in red pepper flakes, garlic, pepper, chicken stock, chili
powder, tomatoes, tomato puree, kidney beans and garbanzo beans.
Simmer 15 to 20 minutes. Add fresh cilantro and lime juice. Taste and
adjust seasoning. Simmer for about 5 minutes. Serve immediately.
Optional garnishes: sour cream, chopped red onions, grated cheddar
cheese and corn chips.