Spicing Up Recipes With Lucinda Rogers - KCBD NewsChannel 11 Lubbock

1/22/03

Spicing Up Recipes With Lucinda Rogers

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Lucinda Roger's recipes from NewsChannel 11's January 22nd Noon broadcast are right here. Chilly Day Beef Chili and Beef Con Queso.

Chilly Day Beef Chili

Come in out of the cold to a house full of Mexican aromas!

                   

Prep: 10 minutes

Cook: 6 to 8 hours (crockpot)

Servings: Serves 6 to 8

2-1/2 pounds of boneless beef chuck or round, cut into ½-inch pieces

2 cans (15-1/2 ounces each) black beans, rinsed and drained

1 can (15 ½ ounces) tomato sauce

1 can (15 ½ ounces) diced tomatoes

1 can (14 ounces) beef broth

1 medium onion, chopped

2 tsp. chili powder

1 tsp. salt

1 tsp. ground cumin

½ tsp. pepper

1 cup prepared thick-and-chunky salsa

Toppings:

Shredded cheddar cheese, diced onion, dairy sour cream, sliced green onions (optional)

1.     Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well.  Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours, or until beef is tender.  (No stirring is necessary during cooking.)

2.     Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through.  Serve with toppings if desired. 

Tips from our Cook:

Add variety by using a flavored salsa like Fire Roasted Tomato.

Beef Con Queso

Beef gives this classic party dip real punch.

Prep: 10 minutes

Cook: 10 minutes

Servings: Serves 8 to 16

1 fully-cooked beef pot roast, gravy removed, shredded

OR 12 oz. fully-cooked shredded beef

OR 1 pound ground beef, cooked and drained

1 cup salsa

1 can diced tomatoes & green chilies (such as Rotel)

1 cup milk

2 lbs. Velveeta cheese spread, cubed or shredded

1.     Heat beef according to package directions.

2.     In a large sauce pan, combine salsa, tomatoes and green chilies and milk.  Heat over medium heat until mixture begins to simmer.

3.     Reduce heat to low and gradually add cheese allowing cheese to melt completely.

4.     Add beef to cheese mixture.

5.     Serve piping hot in a small crock.   

Tips from our Cook:

Serve with torilla chips or crusty bread.

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