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Fruity Chili

Metric	Ingredient	Imperial
50 ml	vegetable oil	1/4 cup
1 kg	lean beef, cubed	2 lb
1	onion, chopped	1
8	ripe tomatoes, chopped	8
2	cans tomato paste	2
50 ml	chili powder	1/4 cup
1	envelope italian salad dressing mix	1
1	can hot chilies, chopped	1
2	cans red kidney beans, drained	2
1 L	cranberry juice	4 cup
1	pineapple chunks with juice	1

In a large pot; heat oil. Add beef and brown. Remove from pan and set aside.

Add onion to pot. Cook until onions are translucent.

Return meat to pot. Add tomatoes, tomato paste, chili powder, salad dressing mix, chilies, kidney beans and cranberry juice. Cover and cook over medium-low heat for 1 1/2 hours. Stir occasionally.

Add pineapple chunks and juice. Bring to a boil and serve.

Serves 8

This sounds really different and good. Have you made it, Wolfe? I might try it!

No I have not BUT it sure sounds good.

Cauldron of Chili with Spider Breads

1 pound lean (at least 80%) ground beef 3/4 cup chopped onions 2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained 1 (15-ounce) can spicy chili beans, undrained 1 (11-ounce) can whole kernel corn with red and green peppers, undrained 1 (11-ounce) Pillsbury® refrigerated breadsticks (12 breadsticks) 1 egg white, beaten 3 to 4 small pimiento-stuffed olives, sliced 1/2 cup finely shredded Cheddar cheese (2 ounces)

In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes, chili beans and corn. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.
Meanwhile, heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.
Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips. Cut each in half crosswise, making 48 short strips. Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumbled small piece of foil (about 3x1/2 inch) under 3 "legs" to make them stand up in center. Brush breads with beaten egg white. Place 2 olive slices on each to look like eyes.
Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown. Top individual servings of chili with cheese; serve with warm spider breads.

Makes 8 servings (1 cup chili and 1 spider bread each).

CanadianSheWolfs' "M&G" Chili!

(Meet & Greet)

Ingredients:

2 pounds Hamburger

1 pound ground Pork

1 pound ground Chicken

5 medium onions, chopped

2 large green peppers, chopped

(can also add red & yellow peppers. I had none, so did not)

3 stocks Celery, chopped

4 tins mushroom pieces, drained

3 tins of whole tomatoes

(I used the stewed "for chili" ones, 'cause that was what I had)

3 tins tomato Paste

3 tins tomato Sauce

8 tins of kidney beans, rinsed(or 4 ~ 28 ounce tins)

1 or 2 large tins of Black Sliced Olives, drained

4 tablespoon Chili Powder

1 teaspoon Cayenne Pepper

1 teaspoon Paprika

1 teaspoon salt

****************************************************

Method:

Brown the meat & onions on MEDIUM heat, stirring all the time.

Drain!

Then just dump it all the rest of the ingredients into a HUGE pot...

(I have a rack I put over the stove burner, so that it will not burn and stick to the bottom of the pot).

I let this come to a "bubble~simmer" on medium and then I turn it down to about "7", with the lid slightly "ajar".

I let this "cook" this way for at least 12 hours!

It will thicken.

If it is tooooo thick.......just toss in another can of Tomatoes!

This Chili also freezes well!

Enjoy!

OK. Our freezer has lots of Wintertime Barley Vegetable soup in it... now I'm going to make and freeze some of your M&G Chili, to keep it company, Wolf. lol Between all these yummy packets and a case of Bush's baked beans, a few tins of Brown Bread, I won't need to cook all winter...

Let me know how it turns out okay Star?

Coffee Stew
Metric	Ingredient	Imperial
1 kg	lean stewing beef, cut into cubes	2 lb
5 ml	dried basil	1 tsp
750 ml	water	3 cup
500 ml	prepared brewed coffee	2 cup
1	large onion, chopped	1
2	stalks celery, sliced	2
6	carrots, sliced	6
8	potatoes, peeled & cubed	8
500 ml	peas	2 cup
375 ml	kernel corn	1 1/2 cup
500 ml	tomato juice	2 cup
10 ml	cornstarch	2 tsp
30 ml	parsley flakes	2 tbsp
In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes. Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan. Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes. Serves 6

Well, Wolf, let me put it this way... after lunch of Haddock filet, peas & rice, we had a custard cup of your half cooked chili for "dessert"

It spent the night in it's huge stainless kettle, out on the porch table and today, it'll be for lunch, with some vegetable crackers, then the remainder portioned into freezer containers.

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