Try these Ono Recipes!


Cowboy Chili, makes 4 quarts (15-18 cups)

4 lbs lean ground beef
2 onions, diced fine
1 Tablespoon Vegetable Oil or Bacon Grease
3 cans Diced Tomatoes,. 14 1/2 ounces each
4 cans Tomato Sauce, 8 ounces each
1 can Tomato Paste, 6 ounces
2 cans Red Kidney or Chili Beans, 16 ounces each
1/4 cup Mexican Chili Pepper
1 Tablespoon Sugar
1 Teaspoon Salt
1 Teaspoon Black Pepper
1/2 Teaspoon Paprika
1/2 Teaspoon Ground Red Pepper (Cayenne), optional
1 Bay Leaf

  • Brown ground and onions in vegetable till cooked through
  • Add all ingredients and simmer for 30 minutes.
  • Top with grated cheese, if preferred.


1/2 cup fresh bread crumbs
1/3 cup milk
1 pound Hawaiian Red Veal
2 tablespoons minced Italian parsley
1 medium clove garlic, minced
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated parmesan cheese

Place the breadcrumbs and milk in a large bowl and soak for about 10 minutes.  Add the remaining ingredients and mix together well, kneading the mixture until it is smooth.

Pinch off a piece and cook it in a frying pan or in a microwave oven to taste for seasonings. Add salt and pepper to taste if needed.

With your hands, form meatballs, about 1 to 1½ inches in diameter.  Place the meatballs on a plate.

Heat a large skillet over medium heat.  Add a little olive oil and when it is hot, add the meatballs.  Brown the meatballs, turning them in the pan.  Cook the meatballs until they are well done.  Remove from the pan.  Serve them as appetizers or with a marinara sauce over pasta.



1 pound ground beef
2 tablespoons soy sauce
½ teaspoon finely minced ginger
2 teaspoons sesame oil
2 tablespoons water
¼ cup finely minced green onion
1 clove garlic, finely minced
1 tablespoon honey
2 eggs

In a bowl, combine all ingredients, except for 1 egg.  Mix well and beat several times with a wooden spoon.

Shape the mixture into 1-inch balls and flatten slightly.  Dredge in flour.  Dip into remaining egg, beaten, and coat well.

Heat a skillet over medium heat and add 2 tablespoons of oil.  Fry the patties until golden brown.  Turn the patties and cook the other side until browned.  When the patties are cooked through, transfer to a paper towel lined plate to drain.  Serve warm.


1 tablespoon butter
1 pound ground beef
12 fresh button mushrooms, sliced
2/3 cup sour cream
1 onion, chopped
1 cup beef stock
Salt and freshly ground black pepper

In a skillet over medium high heat, melt the butter.  Add the onion and cook until translucent and soft.  Add the beef, breaking it into pieces, and cook until browned.  Add the stock and bring to a boil.  Lower the heat and simmer until the stock is reduced by half.  Add the mushrooms and cook for 5 minutes.  Season to taste with salt and pepper.  Add the sour cream and mix well; simmer for 5 minutes.  Serve over egg noodles.

Meat Loaf

2 pounds ground beef or veal, or a combination
1 cup dry bread crumbs
3/4 cup chicken broth
2/3 cup finely chopped onion
2 egg
1/2 cup ketchup
1/3 cup finely chopped parsley
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Preheat oven to 350 degrees. Place the ground beef or veal in a bowl. In a small bowl, soak the bread crumbs and the chicken broth for a few minutes. Add the crumbs to the beef along with the remaining ingredients. Mix well. Divide the meat loaf mixture into two loaf pans. Bake for 1 hour. Makes 2 meat loaves, each serving about 6 people.


Teri Burgers

1 pound ground beef
6 tablespoons teriyaki sauce (recipe follows)
1/4 cup finely chopped green onion
Mix ingredients together well. Shape into patties and pan fry or grill.

Teriyaki Sauce

Use this sauce to add flavor to burgers, to marinate beef, to glaze grilled meats and vegetables and to season stir fry dishes. Make a batch and store it covered, in the refrigerator.

1 cup soy sauce
1/2 cup mirin (sweet cooking wine)
1/2 cup sake (rice wine)
3/4 cup sugar
1 clove garlic, smashed
Quarter sized piece of ginger, smashed
Combine all ingredients in a saucepan and bring to a boil. Stir, lower heat and simmer for 5 minutes. Remove from heat and cool. Makes about 1 1/2 cups.