Heat oil in heavy large saucepan over medium-high heat.  Add spices; stir one minute.  Stir in remaining ingredients. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes.  Salt and pepper to taste.

–from bon appetit.  I think.

Spread cream cheese in 9×13. Top with chili, top with green taco sauce. Cover with cheese. Put in oven at 350 until the cheese is melted and bubbling around outside edges

–

Ooh maybe this dip will make it so I never have to make Buffalo Chicken Dip again! Except I think I am going to make it with vegetarian chili, because people made fun of me last night because I never bring vegetarian food to parties.

• 3 qts enchilada sauce
• equal amount of water
• 2 T. chili powder
• 4 tsp granulated garlic
• 4 tsp oregano
• 4 tsp cumin
• 2 tsp black pepper
• 1 heaping tsp. Hershey’s Cocoa
• 2 Tbs beef base
• 2 Tsp salt
• 4 serving spoons of crushed tomato (about 2 cups)

•  1 1/2 c. masa harina
• 2 c. water

Bring all of the first ingredients to a boil.  Mix together the masa harina and water.  Whisk it into the sauce. Bring back to a boil, turn it off and let cool.

• as many minced tomatoes as you want.  FRESH!!!
• 1cup minced onion
• 4 fresh jalapenos minced
• 2 tsp vegetable or olive oil
• 2 tsp. fresh cilantro

Mix all the ingredients.  Eat!

• 4-5 hot yellow peppers sliced
• 4 fresh jalapenos
• 1 heaping tsp minced garlic
• 1 cup diced canned tomatoes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp vegetable oil
• 1 medium onion sliced

Sautee the yellow peppers, sliced onion and garlic in oil.  Once soft, add the tomato, salt and pepper.  Add approx. 4 cups of water and bring to a boil.  Allow it to then simmer.  Mix 3 T. of cornstarch with one cup of water.  Whisk the mixture into the sauce and return to boil.

•  4-5 lbs. peeled whole tomatillos
• 1 large onion
• 2 heaping Tbs. minced garlic
• 1 fresh minced jalapeno
• 1 tsp salt
• 1 tsp black pepper
• 2 Tbs vegetable oil
• 3 Tbs brown sugar

Soak the tomatillos in cold water in order to peel them.  Put all ingredients except the brown sugar in roasting pan and cook at 350 for 40 mins until ingredients are soft.  Sprinkle the brown sugar on top and let it cool.  Puree in food processor until smooth.

• 1 large jar canned sliced jalapenos
• 1 large minced onion
• 3 heaping Tbs. oregano
• 3 heaping Tbs granulated garlic

Process jalapeños in blender  with all of the juice-a little bit at a time.  (Can use food processor also, or chop up super fine and the dump the juice in) Transfer to a tall container with the rest of the ingredients.  Keeps well for a week or more I have heard, but it does not last that long in our house.

• 1/2 block yellow American cheese
• 1/2 small can diced green chilies
• 1 roasted red pepper (peeled and diced)
• 2 tsp cayenne
• Dash of salt
• half and half until desired consistency

Heat cheese first, add all other ingredients, then finally add half and half to the right consistency.  Sauce will harden quickly so add more half and half than assumed.

• 1 can Hormel chili (no beans)
• 1 can cheddar cheese soup or nacho cheddar soup

heat and serve warm.

—

That’s as ethnic as it gets in the old Simpson family.  Deal with it.

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