Mild Bill's Enchilada Gravy
1/2 lb Ground Chuck
4 Garlic Cloves, minced
1 Large Onion, minced...
1/2 Cup Vegetable Oil
1/2 Cup All Purpose Flour
2 Cups Beef Broth
2 1/2 Cups Water, divided
2 Tbsp San Antonio Original Chili Powder
1 Tbsp Stockyards Special Chili Powder
1/8 tsp Terlingua Dust
1 1/2 tsp Cumin
2 tsp Salt
1 tsp Tellicherry Pepper
In a saucepan or stockpot, combine the ground chuck, minced garlic and onion and 1/2 cup of water. Bring mixture to a boil, cover and reduce to a simmer for 30 minutes or until meat is tender. Once meat mixture is cooked through, add the 1/2 cup vegetable oil to a hot skillet; when heated through, add the flour, lower the heat and whisk together until it is a golden color and smooth. Add this mixture to the beef and onion/garlic pot along with the beef broth, 2 remaining cups of water and all of the spices. Whisk together until combined and cook over medium low heat until the mixture has thickened to the consistency of gravy. Taste and adjust seasonings to taste. Serve over enchiladas, burritos or even eggs as a breakfast dish!

Gunpowder Foods Jalapeno Tartlets
1 Cup All Purpose Flour
1 Stick Butter, melted
2 Cups Sharp Cheddar Cheese, grated
1 tsp Salt
½ tsp Dixon Medium Hot Chili Powder
3 Tbsp Water
4-6 oz Jalapeno Jelly 
Preheat oven to 400 and spray a tart pan with non stick spray.  In medium bowl, combine the butter and cheese.  Once combined, add the flour, salt, Dixon and water.  Mix until dough forms and shape it into a ball.  Allow to chill in refrigerator for 30 minutes.  Remove from refrigerator and using dough, make between 20-24 small dough balls and place in tart pan.  Using your thumb, make an indention in each one and fill with a ¼ tsp of Jalapeno Jelly.  Bake at 400 for 10 minutes or until golden brown.  Allow to cool slightly before serving as jelly will be very hot.

Cadillac Cowgirl Jalapeño Ranch Turkey Burgers
1 lb Ground Turkey
1 1/2 Tbsp Mild Bill's Budda Burger Seasoning
1 Tbsp Mild Bill's Jalapeño Ranch Dip Mix, prepared according the package directions
In a large bowl, combine the above ingredients. Shape into four patties and refrigerate for 30 - 60 minutes. Prepare your grill and cook the patties on foil sprayed with non stick spray over a 350 degree grill for 20-25 minutes, flipping once, until cooked through. Top with cheese and ENJOY!!!!

Jalapeno Ranch Dip Cheese Ball
2 blocks cream cheese, softened
2 cups Mexican shredded cheese
4 Tbsp melted butter
1 Tbsp milk
3 Tbsp Jalapeno Ranch Dip Mix
Salt and Pepper to taste 

Mix all ingredients together; shape into a ball and serve with crackers and veggies. Enjoy!
Recipe courtesy of Stephanie Brockman, Cool Cat Chili and 2010 Terlingua Bronze Goat Winner

Mild Bill’s Chili Verde Recipe
2 lbs Pork Loin - Cubed
1 can 28 oz. Whole Green Chilies - Seed and cut into small cubes
1 tbsp. Salt
2 cloves Garlic
2 cups Water
5 Jalapenos - Seeded
1 Medium Sweet Onion - Chopped
3 T Ground Cumin
2 T Green Chili Powder
1 T Spice Mistress Green Chili Powder
1/4 tsp. Oregano
2 cans Chicken Broth
8 oz. Green Enchilada Sauce 

Instructions:
Mix together salt, cumin, green chili powders and oregano; set aside.
Blend together jalapenos and green enchilada sauce; set aside.
Gray the pork in frying pan; set aside.
Combine chicken broth, half the water, onion and garlic in cooking pot. Heat until onion is translucent. Add blended jalapenos, pork and 1-1/2 T of cumin mixture to pot. Continue cooking over medium heat. After one hour, add 1/3 can green chilies (blended), and another 1-1/2 T of cumin mixture. After 2-1/2 hours, add remaining green chilies, green enchilada sauce and cumin mixture. Salt, thicken or thin sauce to taste.

Mild Bill's Taco Soup
1 lb lean ground beef or turkey
1 medium onion, diced
2 cans low fat chicken broth
2 cans diced tomatoes
3 cans beans such as northern, pinto or kidney
1 can whole kernel corn
2 Tbsp MB Jalapeno Ranch Dip Mix
2 Tbsp MB Taco Seasoning Mix 
Brown meat with onion until onion is tender; drain well. Add to a large pot with all other ingredients; including juice from all the cans. Season to taste with additional ranch dip and taco seasoning mix, if needed. Simmer about 20 minutes, or until warmed through. Serves 8-9.


Cadillac Cowgirl Veggie Chili

 

1 Can Diced Tomatoes, do not drain

1 Can Hunt's Diced Chili Tomatoes in Sauce, do not drain

1 Can Kidney Beans, drained

1 Can Black Beans, drained

1 Can Cannellini Beans, drained

1 Medium Onion, chopped

1 Red Bell Pepper, chopped

2 Tbsp Cowtown Light Chili Powder

1 Tbsp Cumin

1 tsp Salt

1 tsp Telicherry Pepper

1/8 tsp Cayenne (or Hot Stuff if you have it)

1/2 4 oz Can Hunts Tomato Sauce

1/2 4 oz Can El Pato Tomato Sauce (yellow can)

1/2 Can Vegetable or Chicken Broth

 

In a large soup pot, combine all of the above ingredients, except the Cumin - you don't want to add it too early or it will become bitter. Bring to a boil, cover and simmer over medium heat for 30-45 minutes or until tender. Add the tablespoon of cumin, stir and continue cooking over medium low heat for 15 minutes. Serve with cornbread or crackers.