Sweet And Tangy Chile Beef Food

WAYNE'S SWEET AND SPICY BEEF CHILI

Steps:

• Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
• Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
• Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

SWEET AND SPICY GROUND BEEF CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
• While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
• Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

SWEET AND SPICY CHILI

Steps:

• In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

SWEET AND TANGY CHILE BEEF

Steps:

• I love deep-fried crispy chilli beef but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way - on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing.
• This is one of my favourite fast, delicious healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.
• For the dressing:
• To make the sweet and sour dressing: Combine the light soy sauce, lemon juice, orange juice, groundnut oil, sugar, and honey, in a bowl. Whisk to blend the ingredients, and then add the very finely chopped cucumber, and chile. Stir, and set aside.
• For the beef:
• Heat a wok over high heat, and add the groundnut oil. Add the beef to the hot wok, and stir quickly. Deglaze with the rice wine or sherry, and cook for a few seconds.
• Add the crushed dried chile flakes, light soy sauce, and white pepper. Cook to your preference: 1 minute longer for well-done or less than a minute for medium.
• Dress the serving plates with some of the baby spinach leaves, and sliced pak choy. Spoon some of the chile beef into the middle of the platter, and then drizzle generous amounts of the dressing over the top. Sprinkle the dish with finely diced mangos, and serve immediately.

1 SPICY SWEET HONEY CHILI

Steps:

• Crumble ground beef in large pan; add accent flavor enhancer (optional).
• Brown ground beef.
• Add onion, green pepper, and garlic.
• Cook until onion is translucent/brown; drain oil.
• Add tomatoes, jalapeño peppers, chili beans, chili powder, cumin, thyme, salt and cinnamon.
• Stir and simmer on low for at least 25 minutes.
• Add honey; stir again.
• Serve alone, over rice, or spaghetti.
• Serve with cheese & crackers is a must!
• Oh--great with corn bread as well!

SWEET AND TANGY BEEF

Steps:

• Mix all ingredients into a crockpot and stir.
• Cook on low heat for 7 hours, high heat for 4.
• Serve over rice.