Shopping Cart Qty 0 Total $0.00

Categories What's New 1. Honey Pine-Nut BBQ Sauce 2. Chipotle (Spicy) BBQ Sauce 3. Habanero (Hot) BBQ Sauce 4. 24-inch Chili Rista 5. 12-inch Chili Rista

Free Recipes & Tips Expand All | Contract All Beef & Buffalo Recipes Chipotle Chili Serves 6 3 lbs Beef or Venison (½" cubes) 1 can (15 oz) Tomato Sauce 1 cup water or beer 1 tsp Tuxedo Chili's Endorfin Encounter of the Third Kind 2 Tbs Tuxedo Chili's Habanero Cajun Seasoning 1 ½ Tbs Cumin 1 Tbs Tuxedo Chili's Chef's Seasoning 2 large chopped onions 3 cloves garlic 3 Tbs Tuxedo Chili's Chipotle Flakes Sear meat, add tomato sauce and water. Add remaining ingredients and simmer for one hour and 20 minutes. Add thickening (2 heaping Tbs flour mixed with water) and simmer another 30 minutes. Southwest Pot Roast Serves 5-8 2-3 lbs Beef, Venison or Elk 1 medium onion, sliced 2 tsp Tuxedo Chili's Southwest All Purpose Seasoning 2 slices bacon 6-7 Red Potatoes 4 Carrots medium (peeled and sliced) 1 cup Tuxedo Chili's Zesty Garlic Dressing 1 cup water Place roast into pot, season with Tuxedo Chili's Southwest All Purpose Seasoning. Place 2 slices of bacon lengthwise on the roast. Put sliced onions on top. Mix 1 cup of Tuxedo Chili's Zesty Garlic Dressing with 1 cup water. Pour into pot (more water may be added to prevent burning). Bake at 325 degrees for 2 hours. Add potatoes and carrots after 1 hour. Turn over once to coat. Prescott Stew Serves 6 1 lb cubed Beef, Elk or Buffalo 1 Onion large chopped 2 Tbs Tuxedo Chili's Zesty Southwest Oil 2 Tbs flour 2 cups chopped tomatoes (Drained) 1/3 cup dry red wine 1 Tbs Tuxedo Chili's Chipotle Flakes 1 bay leaf 3 carrots chopped 3 potatoes chopped Hear oil in large, heavy skillet and cook onions over medium heat for five minutes. Roll meat in flour and brown. Add tomatoes, wine and bay leaf to the pan. Cover and simmer for 1 hour. Add carrots and potatoes. Cover and cook for 20 to 30 minutes. Thicken the pan juices by sprinkling with a little flour. Salt to taste. Southwest Burgers 1 ½ lbs ground beef (can substitute turkey or buffalo) 1 egg ½ cup grated onion Tuxedo Chili's Mesquite & Hickory Rub 5-6 slices Pepper Cheese 1 Medium can whole green chili's Tuxedo Chili's Hot BBQ Sauce Combine ground beef, egg, onion and 1 Tbs Tuxedo Chili's Mesquite & Hickory Rub in a large bowl. Makes 5-6 burgers. Grill to desired temperature, or until done, add slice of pepper cheese and top with green chilies and Tuxedo Chili's Hot BBQ Sauce or Tuxedo Chili's Award Wining Roasted Green Chili & Garlic Salsa. Picante Country Ribs Take 2 to 3 lbs of chicken, beef or pork country ribs boneless and rinse with cold water. Place into soup pot or large crock pot and add 1 jar of Tuxedo Chili's Award Winning Roasted Green Chili & Garlic Salsa. Simmer on low heat for 2-3 hours or until meat can be flecked apart. Serving Suggestion: Serve with flour tortillas and Southwest beans. Beef Brisket 3 lb Brisket 3 stalks chopped celery 3 chopped carrots 1 medium chopped onion 14 oz can beef broth 14 oz can tomato sauce Tuxedo Chili's Southwest All Purpose Seasoning or Tuxedo Chili's Chef's Seasoning Chopped parsley Heat oven to about 350 degrees. Put chopped celery, carrots and onion in center of skillet. Add brisket. Pour tomato sauce and beef broth over brisket. Braise until tender, about 2-3 hours. Season with Tuxedo Chili's seasoning of choice. Garnish with chopped parsley. Kabobs 3-4 oz Tuxedo Chili's White Wine Chipotle Marinade 3 lb cubed meat (chicken, rabbit, pork, beef or lamb) Cube meat into 1" cubes. Place meat into container and combine with marinade. Place in refrigerator, in the morning for dinner or overnight for next day. Remove meat from container and place on skewer, alternating with vegetables. Grill or broil until done. Serving Suggestion: Serve over Garden Pilaf with salad and Cabernet or Merlot. Southwest Meatloaf 1 lb ground meat (turkey, pork or beef) 1/4 lb (2/3 cup) fresh grated onion 2 large eggs 1 jar Tuxedo Chili's Roasted Green Chili and Garlic Salsa 1 Tbs Tuxedo Chili's Zesty Southwest Oil 1 Tbs and 1 tsp Tuxedo Chili's Sante Fe Seasoning ½ Sleeve saltine crackers (unsalted if on low sodium diet) 4 oz (½ cup) Monterey Jack Cheese Preheat oven to 375 degrees. In large mixing bowl, combine meat, onion, ½ of the jar of salsa, seasoned oil, Sante Fe seasoning, eggs, crackers and cheese. Mix thoroughly. Shape into loaf, place in baking pan, 3 to 4 inches deep. Cover with remainder of salsa. Bake for 50 to 60 minutes until done. For those who like it hot, substitute the Roasted Green Chili and Garlic Salsa with Tuxedo Chili's Hot Salsa. Change your Sante Fe Seasoning to 2 Tbs and add 2 Tbs of Tuxedo Chili's Endorfin Encounter of the Third Kind Habenero Sauce. Serving Suggestion: Cold Beer Green Chili Serves 4 1 1/4 lbs beef, pork or chicken cubed 1 cup chopped Jalapeno peppers 1 can (28 oz) whole peeled tomatoes 2 jars Toxedo Chili's Verde Salsa 2 cans diced green chili peppers 2/3 cup dry white wine 1 onion medium chopped 3 garlic cloves Preheat oven to 250 degrees. Place meat in roasting pan. Chop the tomatoes and add the diced green chili's with the Verde Salsa. Mix in Jalapeno's, onions, and garlic. Cover meat with mixture and add wine. Cover tight. Cook for 6 hours. Surf & Turf Serves 6-8 6-8 lbs Beef Brisket 1 lb small, cooked shrimp 2 cans crab meat (5 ½ oz) drained 1 cup mushrooms diced 1 onion medium diced beef boullion 1 Tsp Tuxedo Chili's Chef's Seasoning 1 tsp flour Form pocket in brisket by splitting lengthwise, stopping a few inches from each end. Remove about 1 lb of meat. Put shrimp, crab, and 1 lb meat through food processor. Mix onion, mushrooms, and spices meat. Preheat oven 300 degrees. Stuff brisket with meat mixture and close pocket with poultry string. Place brisket in large roasting pan, add enough beef boullion to cover 1/3 of brisket. Bake 2 hours, basting every 15 to 20 minutes with boullion. Chipotle Stew (Chicken or Beef) Ingredients: 1 ½ pounds boneless, skinless chicken cut into ¾ in. chunks 1 teaspoon Tuxedo Chilis Chipotle Flakes 4 Garlic Cloves minced 4 teaspoons=1 Tablespoon Tuxedo Chilis white Wine Chipotle Marinade 1/4 cup chopped cilantro Salt to Taste 1.) Season chicken with chipotle flakes, in a large saucepan heat, two teaspoons marinade, add chicken cook until golden, or about 3 to 4 minutes. Then place on plate. 2.) Reduce heat to medium-low; add remaining marinade then add the garlic, and cook, stirring, until fragrant about 30 seconds. Add Black Beans and 1 cup water or 8 oz beer, bring to boil, cook until liquid is reduced by half, or about 2 minutes. 3.) Add tomatoes; cook over medium heat until starting to break down 3 to 4 minutes. Add marinade and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in cilantro. Serve on plate. Seafood Recipes Sub Item 2.1 Poultry Recipes Sub Item 1.1 Sub Item 1.2 Pork Recipes Sub Item 1.1 Sub Item 1.2 Soup Recipes Sub Item 1.1 Sub Item 1.2 Assorted Recipes Sub Item 1.1 Sub Item 1.2

Copyright 2008  Tuxedo Chili's      Home | Products | Contact Us | My Account | View Cart | Checkout | Terms & Conditions