A thick pork chili with beans, pork, tomatoes, chicken broth, garlic, onion and spices.
This is a very quick to make chili by Katherine Grasso of Park Ridge, New Jersey. If you have not eaten eggplant or have not liked it in the past please try this recipe.
This is not a quick dish to make but this New Mexico Red Beef Chili is worth the effort. We used beautiful New Mexico dried chiles, chuck roast, onions, garlic and seasonings. Serve with warm corn tortillas and a side of Mexican Pinto Beans. Some sliced avocados would be a great add too.
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This beautiful red sauce can be used for enchiladas or tamales or use it in our New Mexico Red Beef Chili recipe. This sauce will store for up to a week in the refrigerator and up to a year in the freezer.
This is a good vegetarian dish using nopales (cactus) onions, garlic and chiles. Recipe is reprinted with permission from Rivenrock Gardens growers of organic cactus (nopales). Rivenrock sells both wholesale and retail.