RECIPES: Recipe Details
Stuffed Chililess Chilibugers
I love Chili. Anytime, anyplace! But, not everyone shares the need to have a bowl of chili in the heat of a Texas summer. So, I came up with a burger recipe so I can have my chili even on the grill.
TWO AND A HALF POUNDS OF GROUND CHUCK
SEVEN OUNCES OF DICED TOMATOES (DRAINED BUT NOT RINSED) SEVEN OUNCES OF RANCH STYLE BEANS (DRAINED BUT NOT RINSED) TWO TABLESPOONS OF CHILI POWDER
TWO TABLESPOONS OF COMINO
ONE TABLESPOON OF GARLIC POWDER
ONE TEASPOON OF CRUSHED RED PEPPERS
GRATED CHEDDAR CHEESE
ONION HAMBUGER BUNS
Mix Chili Powder, Comino, Garlic Powder, Crushed Red Peppers and Diced Tomatoes in to the Ground Chuck. (For best results crush the diced tomatoes in your hand as you add them to the meat.) When it is all mixed make twelve equal sized patties. (not too thin) Take six patties and spoon out beans and cheese on the patties. (leave a half an inch from the edges) Then place the other six patties on top and pinch and seal the sides. Place the uncooked burger in the fridge for at least one hour. Then place on grill, serve on bun and enjoy.
You Can Top It with Jalapenos for Some Zip, Or Avocado to Mellow the Taste. iT IS ALL GOOD!