August 31st, 2010 by alice
Tags: Chili, Easy, Melissas
INGREDIENTS
- 1lbground beef
- 3 (15 ounce)cans flavoredchili beans(I use 1 hot & 2 mild)
- 1 (15 ounce)cantomato sauce
- 1 (28 ounce)can petitediced tomatoes
- 1smallonion(diced)
- 1teaspoonsalt
- 1teaspoonpepper
- 1dashhot sauce
- 1 (1 1/4 ounce)packagechili seasoning mix(I use McCormick’s mild)
- 1/2cup shreddedcheese
- 1/2cupwater
DIRECTIONS
- Brown ground beef; drain.
- Combine all ingredients in a pot.
- Simmer for 20 minutes.
- Top with shredded cheese.
- Serve with crackers or cornbread.
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August 13th, 2010 by alice
Tags: Chili, Crock, Mac, Pot, Turkey, Vegetable
INGREDIENTS
- 3/4lbground turkey breast
- 1 (15 ounce)canblack beans, rinsed and drained
- 1 (14 1/2 ounce)cancanned Mexican style stewed tomatoes, undrained
- 1 (14 1/2 ounce)canno-salt-added diced tomatoes, undrained
- 1cupfrozen corn
- 1/2cuponions, chopped
- 2garlic cloves, minced
- 1teaspoonMexican seasoning
- 1/2cupelbow macaroni, uncooked
- 1/3cupreduced-fat sour cream
DIRECTIONS
- Spray large skillet with nonstick cooking spray. Add turkey; cook until browned.
- Combine cooked turkey, beans, tomatoes, corn, onion, garlic and seasoning in slow cooker.
- Cover and cook on low 4 to 5 hours.
- Stir in macaroni.
- Cover and cook 10 minutes; stir.
- Cover and cook 20 to 30 minutes or until pasta is tender.
- Serve with sour cream.
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August 13th, 2010 by alice
Tags: Bacon, Beef, Chili, Gravy, Roast
INGREDIENTS
- 4slicesbacon, cut into 1/2 inch pieces
- 3lbsboneless beef chuck roast
- 1/2teaspoongarlic pepper seasoning
- 2mediumcarrots, coarsley chopped
- 1 (4 1/2 ounce)can choppedgreen chilies
- 1/4cupbeef broth
- 1/4cupchili sauce
- 1tablespoonall-purpose flour
DIRECTIONS
- Cook bacon in 12 inch non stick skillet over medium heat,stirring occasionally, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels.Reserve bacon fat in skillet.
- If beef roast comes in netting or is tied, do not remove.Sprinkle beef wth garlic pepper.Cook beef in bacon fat in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
- Spray 4 to 5 quart slow cooker with cooking spray.Place beef in cooker. Top with bacon and carrots.Mix green chiles, broth, chili sauce and flour in small bowl;pour over mixture in cooker.
- Cover and cook on low heat setting 10 to 12 hours.
- Place beef on platter; remove netting or strings.Stir gravy in cooker; serve with beef.
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June 11th, 2010 by alice
Tags: Chicken, Chili, Midwestern, White
INGREDIENTS
- 2lbschicken breasts
- 3 (14 ounce)canschicken broth
- 2 (14 ounce)canswater
- 4tablespoonsolive oil
- 2tablespoonsbutter
- 2smallonions
- 1largegreen pepper
- 6jalapeno peppers
- 4stalkscelery
- 1 1/2tablespoons mincedgarlic
- 1 1/2lbsnavy beans
- 14ouncesfrozen corn
- 6mediumpotatoes
- 1/2teaspoonsalt
- 1 1/2teaspoonsblack pepper
- 2teaspoonsground cumin
- 8ounces shreddedcheese
- 1dash favoritehot sauce, to taste
DIRECTIONS
- Slice the chicken breasts into 1/2 inch cubes.In a large stew pot, heat a little bit of olive oil in the bottom of the pot and brown the chicken.While the chicken is browning, chop the onions, peppers, and celery. Remove chicken and set aside.
- Add the rest of the olive oil and the butter, and saute the onions, peppers, and celery for about 10 minutes.Add the garlic for the last 2 minutes, and then add the broth and water (I use the broth cans to measure the water), and add the chicken back into the pot.
- Now is the time to stir in the navy beans.Randall’s brand in the big glass jar seems to taste the best and be the easiest for me.I’ve tried dried beans before too with good results – if you have the time to soak them the night before.
- This is about the time to add all the seasonings – salt, pepper, and cummin.Hickory salt is good in this, it gives the chili a little darker color and gives it a little bit of smoke flavor.Cummin is really the secret ingrediant though.The cummin gives it the chili taste without using chili powder, and makes a yellow broth instead of a dark red one.My spice measurements are guestimates though, as I always season until it tastes just right.
- While all this is coming to a boil, peel the potatoes, and cut them into small (3/8 inch) chunks.Add the corn and potatoes into the mix.I used frozen sweet corn that I had put up from my garden this summer and the results were delicious.I don’t recommend canned corn, but I never have been a big fan of canned corn for some reason.Add a little more water if needed, if the chili looks too thick to cook for a while.
- Now just sit back, turn the heat down to medium and let it all simmer for about 45 minutes while stirring occasionally.
- Turn off the heat and let it cool for a few minutes.Now it’s ready to serve.Top with the shredded cheese and your favorite hot sauce and you’re good to go.This recipe is great for game day parties, and also re-heats well for the next day, as any true chili should.
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May 2nd, 2010 by alice
Tags: Chili, Sauce, Spicy
INGREDIENTS
- 1cupchili sauce, bottled
- 1/4cuponions, chopped
- 3tablespoonsvinegar
- 1teaspoonbrown sugar, packed
- 1garlic clove, crushed
- 1/4teaspoondry mustard
- 1/4teaspoonbottled hot pepper sauce(I use tabasco)
- 1/8teaspoonsalt
DIRECTIONS
- In a medium saucepan, combine 1 cup bottled chili sauce, 1/4 cup chopped onions, 3 T. vinegar, 1 teaspoons packed brown sugar, 1 clove crushed garlic, 1/4 teaspoons dry mustard, 1/4 teaspoons bottled hot pepper sauce, and 1/8 teaspoons salt.
- Bring to boiling. Reduce heat. Simmer, uncovered 10 minutes, stirring often.
- Serve warm or cool.
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