Nalley Fine Foods
Eat This Way

Nalley's Original Chili

Nalley's Chili&Cheese Tamale Pie Filling

  • 2 tbsp vegetable oil
  • 2 large onions, diced coarsely
  • 1 tsp finely diced garlic
  • 1 28 oz can tomatoes, drained and coarsely chopped
  • 1/4 cup catsup
  • 1 tsp oregano
  • 2 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 2 15 oz cans Nalley's Big Chunk Chili (no beans)
  • 1 can pitted ripe olives, cut in half
  • 2 cups grated medium cheddar
  • 2 cups grated Monterey Jack

Heat oil in large skillet, over medium-high heat. When hot, add diced onion and garlic. Saute for 3 min., stirring frequently to avoid excess browning, or until the onion is soft. Add drained tomatoes, catsup, herbs and spices. Combine well. Add chili and olives. Stir thoroughly and let simmer for 15 min. Taste to determine if more herbs or spices are needed.

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Serious About Sports, Serious About Chili
 Serious About Sports, Serious About Chili