#beef bouillon

[fatmagic]

[bedrockcomplex]

so u p

[sohannabarberaesque]

TOP CAT, polishing off a mug of hot beef broth: I have to admit, boys, that nothing could be more nourishing on a chilly and foggy Southern California morning than beef broth! CHOO-CHOO, with the usual glibness: And if you ask me, TC, sometimes beef broth might be nourishing in its own right! TOP CAT: How right you are, Chooch; how right you are!

[hoardingrecipes]

Black Been Beef Tortilla Soup

[simplydeliciouscookbook]

3-6: Minestrone

Minestrone soup has a few specific memories for me: I remember there always being cans of it in our pantry when I was a kid, and all of my favorite Italian restaurants growing up still have it on the menu. My dad was a big minestrone fan–both of those memories are tied pretty closely to him. 3-6: Minestrone comes from the new book, and it’s not surprising that Simply Delicious had a recipe for…

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[ilmiocibo]

The Princess and the Frog: Tiana’s Gumbo

[stewsfoodblog]

Tacos Al Pastor (oven baked). 

Pork Loin (18 lbs.), Pineapple (2), Vinegar (6 cups), Ancho Chili Powder (4 tbls), White Sugar (2 cup), Chipotle in Adobo (2 cans), Marjoram (1/2 bunch), Olive Oil (3 cups), Beef Bouillon (8 cubes), Tomato Paste (14 oz.), Tomato Sauce (14 oz.), Garlic Powder (2 tbls.), Kosher Salt (Dash), Black Pepper (Dash). 

Mix all ingredients together in food processor (except pork and pineapple). Slice pork into ½ inch slices then pound each side with a mallet. Marinade in fridge for 2-24 hours. Skewer slices atop a pineapple base. Bake on V-Rack in 380 oven for 2-3 hours, turn twice. Trim and serve in tacos with raw onion & cilantro.

[awesome-recipes101]

Beanless Chili con Carne

8-10 servings

This is a hearty recipe for chili and great for those who don’t like beans.  However, there is bacon in the chili and who doesn’t love bacon?

Ingredients

½ pound bacon

2 onions, chopped

2 teaspoons ground cumin

3 ½ tablespoons chili powder

2 teaspoons paprika

1 teaspoon dried oregano

1 teaspoon ground black pepper

½ teaspoon dried thyme leaves

½ teaspoon salt

4 cloves garlic, minced

3 pounds chuck ground beef

2 cups beef bouillon

1 (29 oz) can of pureed tomatoes

2 heaping tablespoons ground ancho chile powder

Directions

Cook the bacon and reserve the bacon fat.  Place the cooked bacon on paper towels to absorb the excess fat.

While the bacon is cooking measure and place the assorted seasonings in a small bowl and stir so they will be ready to add to the chili.

Add 2 teaspoons beef bouillon granular powder or 2 cubes to 2 cups of water and stir to combine.

In a large pot over medium heat add the bacon fat and cook the chopped onions until tender. Add the cumin, chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for about 1 minute.  Add the ground beef and cook and stir until the beef is well crumbled and is no longer pink.  Drain the excess fat.  Then crumble the bacon and add to the pot along with the beef bouillon, tomatoes and ground ancho chile powder.

Bring to a boil and then reduce heat and simmer for about two hours.

Notes

Serve with oyster crackers, shredded cheddar cheese, sour cream or with other toppings that you like.

Adjust the seasonings to your taste.  To make it spicier you can add hot sauce or cayenne pepper. 

Substitute 2 dried ancho chiles for the ground powder if you have access to them.  Puree the chiles and add to the chile.  Ancho chiles are the dried version of Poblano chiles.

If you prefer, you can purchase frozen chopped onions so you don’t have to chop them. You can also purchase minced garlic in jars at your local supermarket.