Chilli made with beef chuck, nopalitos (cactus paddles) tomatillos and roasted green chiles
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 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.
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.
A recipe from Lundberg Farms uses their Wehani rice, jalapeno and Anaheim chiles, wine, bell peppers, celery and two kinds of cheese.