BEEF TACO FILLING

Ingredients-- 2 pounds ground beef 1/4 cup onion, chopped 3 Tbsp. Whitson's Moist Chili Seasoning 1 clove garlic, minced 1/2 tsp. ground cumin 1/2 tsp. oregano 1/2 tsp. jalapeno or Serrano chiles, chopped, or to taste 2 beef bouillon cubes, optional 1 1/2 cup tomato juice Brown the meat in the skillet. If very lean, begin with 1 Tbsp. oil. When thoroughly cooked, add the other ingredients. Simmer covered for 10 minutes.

PAT'S PICADILLO

2 T. oil 1 lb. ground beef ½ medium onion, chopped 2 garlic cloves, shopped 1/2 c. uncooked rice 1 1/3 c. stock 2-3 T. WHITSON’S MOIST CHILI SEASONING 2 T. tomato paste 1 c. raisins 1 c. olives, chopped ½ - 1 c. nuts, roasted and chopped salt and pepper to taste chopped green onion Heat oil in skillet and sauté meat, onion, and garlic until meat has lost its pinkness and the onions become translucent. Add rice and continue to cook for 5 min. Add stock and bring to a boil. Stir in Whitson’s Moist Chili Seasoning and tomato paste. Simmer covered for 15 minutes or until the rice is done. Add raisins and nuts, season to taste. Garnish with green onions.

Green Fang Serrano Salsa Enchiladas

Make these delicious enchiladas using our new Green Fang Serrano Salsa.

Preheat oven to 350 degrees
Heat 1/2 jar or more of Whitson's Green Fang Serrano Salsa in a saucepan
Add 1/2 pint sour cream and stir well
Dip corn tortillas into warm sauce and place in a layer in the bottom of a casserole or baking pan
Sprinkle over it 1/4 cup each chopped onion, grated cheese, and cooked chicken or turkey (optional) Reserve 1/4 cup cheese.
Repeat layers until the pan is full
Pour remaining sauce over the enchiladas
Top with reserved cheese
Bake until enchiladas bubble, about 25 minutes
Serve immediately

Whitson's Original Chili Recipe

This is Whitson's original chili recipe. It's been a family favorite for generations; easy to prepare and absolutely delicious!

• Cook 2 1/2 lbs coarse-ground or finely chopped beef in enough water to avoid browning
• Add 2 cubes chicken bouillon (if desired)
• When done, add 2 tablespoons thickener (masa harina, flour, cornstarch or cracker meal)
• Stir until thickened
• Add one 4oz jar Whitson's Moist Chili Seasoning and stir
• Add water to desired consistency
• Simmer for 1 minute
• Salt to taste

Serves 6-8

Pork Ribs on the Grill

For each rack of ribs combine:

• 4 tablespoons Whitson's Moist Chili Seasoning
• 3 tablespoons red wine or cider vinegar
• 4 teaspoons honey

Smear on both sides and allow to marinade for at least six hours. When grilling, keep ribs away from flames so that honey does not burn. Serve and enjoy!

Nancy's Meat Loaf Recipe

Make sure you start with a large enough bowl to handle all these ingredients!

• 1 egg
• 1 tablespoon Whitson's Moist Chili Seasoning
• Dash garlic powder
• Salt and pepper to taste
• 1 ½ pounds ground meat
• 1 medium onion, chopped
• 1 small bell pepper, chopped
• 1 14-oz. can chopped tomatoes, drained
• ¼ cup bread crumbs
• 1 8-oz. can tomato sauce

In a large bowl beat egg until smooth. Mix in chili seasoning, garlic power, salt, and pepper. Add meat, onion, bell pepper, and tomatoes. Mix thoroughly and fold in bread crumbs. Shape meat into oval loaf and transfer to loaf pan or deep baking dish. Pour tomato sauce over loaf and bake covered at 350 degrees for 45 minutes to one hour.

Serves 4 - 6.

Sarah's Deviled Eggs

Turn up the flavor with Sarah's Deviled Egg recipe.

• 6 hard-cooked eggs
• 4 tablespoon mayonnaise
• 2 teaspoons Whitson's Moist Chili Seasoning
• 1 teaspoon balsamic vinegar

A good, fast way to boil eggs is to poke a tiny hole in the large end with a clean safety pin, then drop into boiling water. Cook for about 12 minutes. Drain and immerse in cold or iced water.

Cut peeled eggs lengthwise into halves. Slip out the yolks; mash. Mix in other ingredients. Fill whites with mixture. Cover and refrigerate up to 24 hours.

Whitson's Barbeque Sauce

Delight and surprise family and friends with this zesty variation on an American classic, Bar-B-Q Sauce made with Whitson's Chili Seasoning!

• ½ pound butter
• 1 ½ cup onion, chopped
• 4 cloves garlic, minced
• 2 8-oz. cans tomato sauce
• ½ cup dill pickles, chopped
• ¾ of a fresh lemon, cut lengthwise and seeded
• 2 tablespoon Worcestershire Sauce
• ¼ cup catsup
• 1 tablespoon black pepper
• 2 tablespoon Whitson's Moist Chili Seasoning

Melt butter in large pot, sauté onions & garlic until soft. Add remaining ingredients. Squeeze lemon into sauce, add rind and pulp. Mix well and bring to boil. Reduce heat and cool about 40 minutes or until thick. Add 1 c. water and allow to thicken again.