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Soups & Chilies
JACKS JALAPENO ENCHILADA SAUCE 3 - 6 Tbs Jalapeno Jackalope Juice (depending how hot you want it) 3 cups of tomato juice 1 medium onion diced 1 tsp ground oregano 1 tsp ground cumin 1/4 tsp garlic powder 1 tsp salt Sauté onions until soft , then add all other spices , Jackalope juice and tomato juice mix well, simmer 15 minutes. pour mixture in a blender and blend until smooth. when cooling in refrigerator do not cover. JACKALOPE JACKS CHIPOTLE CHILI
2 lb ground beef 2- 8 oz cans tomato sauce 1 can pinto beans / drained 1 can red dark kidney beans / drained 1 can light red kidney beans / drained 5 Tbs Chipotle Jackalope Juice
1/2 tsp onion powder
1/2 tsp garlic powder 1 tsp chili powder 1/2 tsp oregano 1/2 tsp cumin Directions: Brown1 lb ground beef; drain excess fat. In crock pot add beef, tomato sauce, kidney beans, pinto beans,. stir in the rest of the seasonings. Mix well. Cook for 3 hr on low stirring occasionally , or 1 1/2 hr on HI stirring occasionally Fresno Pepper Chili (Spicy Chorizo chili) 2 lb Chorizo sasuage 2 Tbs. olive oil 3 cloves garlic chopped 1/2 cup chopped sweet onions 2 large cans chopped tomatoes 1 can garbanzo beans / drained 1 can light red kidney beans / drained 1 can tomato paste 1 can corn / drained 1/2 - 2 finely chopped spicy Fresno peppers
1 Tbs. chili powder 1/2 tsp oregano 1/2 tsp cumin Directions: In large pot heat oil then place garlic and onions in pot. then add cumin , chili powder , oregano. Stir-fry the chorizo with onion and garlic mixture for 3 minutes. Then stir in kidney beans, tomatoes, garbanzo beans, corn, tomato paste and Fresno peppers. cook for 40 minutes at medium heat stir frequently. serve with cheese on top Serrano Mexican Sauce (HOT)Ingredients: 2 TOMATOES 10-20 CHILES SERRANO CHILIES 1 LARGE ONION 1/4 tsp cumin SALT to taste Directions: IN A SAUCEPAN WITH WATER, COOK THE TOMATOES AND THE CHILES cut off stems. Boil 10 MIN Then drain CHOP THE ONION INTO LITTLE PIECES ; PUT THEM IN YOUR SALSA BOWL. WHEN THE TOMATOES AND THE CHILES ARE VERY WELL COOKED, PUT THEM ON YOUR FOOD PROCESSOR, WHILE THEY ARE STILL HOT, AND CHOP THEM VERY WELL. MIX THIS PUREE WITH THE ONIONS AND CUMIN, AND ADD SALT TO YOUR TASTE.
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