Timoteo's Killer Machaca

Queso Timoteo

Timoteo's 3-Bean Chili

Timoteo's Mellow Mango Salsa

Timoteo's Sour Cream Chicken Enchiladas

Arroz´ Timoteo (Spanish Rice)




2lbs Cubed Skirt Steak
2 15oz Cans Mexican Style Stewed Tomatoes
2 15oz Cans Pinto Beans
2 15oz Cans Kidney Beans
2 15oz Cans Chili Beans
1 4oz Can Diced Green Chilies
1 8oz Can Tomato Sauce
1 Yellow Onion (Diced)
2 Yellow Hot Peppers (Diced)
1 Bell Pepper (Diced)
1 Container Salsa Timoteo (16oz NSH or Hot)
  Ground Cumin
  Granulated Garlic
  Black Pepper
  Ground Chili Powder


Cut Steak into cubes and dice Bell Pepper, Yellow Onion, and Yellow Hot Peppers. Grease large Stock Pot and add meat, Diced Green Chilies, Onion, Yellow Hots, and Bell Peppers. Season with 1 Tablespoon Cumin, 1 Tablespoon Salt, ˝ Tablespoon Garlic, ˝ Tablespoon Ground Chili Powder, and 2 Teaspoons Black Pepper. Cook over medium heat until meat is lightly browned, stirring frequently.

Add Mexican Stewed Tomatoes (slightly crushed/blended), Tomato Sauce, and Salsa Timoteo. Add 1 more Tablespoon Ground Cumin and 1 more Tablespoon Chili Powder, Salt and Pepper to taste. Continue Simmering over low-med heat, stirring frequently, for approximately 45 minutes

After simmering for 45-60 minutes add Pinto Beans, Kidney Beans, and Chili Beans. Do not drain cans, add entire contents into recipe. Continue simmering on low heat for another 45-60 minutes or place in a crock pot on low for 2-3 hours. Season to taste.

For Spicier chili, increase Chili Powder and add a dash of Tabasco’s Habenero sauce and try using Salsa Timoteo's "Ultra Hot". For a more southwestern flavor, increase the Cumin.