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Cleveland Style Chili
1 lb ground beef
3 medium onions{chopped}
1 tbsp chili powder
1 tsp salt
1 can whole tomatoes{do not drain}
1 can dark or light kidney beans{do not drain}
1 can tomato sauce
1 pkg Spaghetti or Linguini {cooked}
1 1/4 cups shredded cheddar cheese
COOK GROUND BEEF & ONIONS IN 3 QUART SAUCE PAN TIL DONE.{DRAIN FAT}
STIR IN CHILI POWDER,SALT,TOMATOES,BEANS,&TOMATO SAUCE. BREAK UP TOMATOES. COOK UNCOVERED OVER MEDIUM HEAT UNTIL DESIRED CONSISTENCY. COOK PASTA AS DIRECTED ON PKG.{DRAIN}
SERVE MEAT MIXTURE OVER PASTA,TOP WITH CHEDDAR CHEESE & CHOPPED ONION IF DESIRED. TOP WITH A DOLLOP OF SOUR CREAM TOO IF DESIRED. |
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Chili Bake
3 turkey bacon slices (I would use regular bacon)
1/2 lbs. extra-lean ground round (what the heck, regular fat hamburger for my makings...)
15-1/2 oz. can lima beans, undrained
15 oz. can pork and beans, undrained
15 oz. can red kidney beans, drained
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 tsp. dry mustard
1. Brown bacon until crisp in nonstick skillet. Crumble and set aside.
2. Cook beef in nonstick skillet over medium heat until beef is brown, stirring to crumble beef.
3. Combine all ingredients in slow cooker. Stir well.
4. Cover and cook on high for 1 hour; then reduce to low and cook for 3-4 hours. |
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Pinto Bean Chili with Corn and Winter Squash
1 tbsp olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1 garlic clove, minced
2 tbsp chili powder
1/2 tsp ground cumin
4 cups (1/2") cubed peeled butternut squash (about 1 lb)
3 cups cooked pinto beans
1 1/2 cups water
1 cup frozen whole kernel corn
1 tsp salt
1 - 14.5 oz can crushed tomatoes, undrained
1 - 4.5 oz can chopped green chiles, undrained
3/4 cup (3 oz) crumbled queso fresco
6 lime wedges
Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Place onion mixture in a 5 quart electic slow cooker. Add butternut squash, beans, water, corn, salt, tomatoes and green chiles. Cover and cook on Low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese, serve with lime wedges. |
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Mexican Chicken Chili
1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
Pinch chopped Italian parsley
1. Sauté the chicken breasts in the olive oil in a large potover medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until
it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces
shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Makes 4-6 servings. |
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Venison Chili
2 tablespoons vegetable oil
1 large onion -- chopped
1 green pepper -- chopped
2 large garlic cloves -- minced
2 1/2 tablespoons chili powder
1 1/2 pounds well-trimmed venison -- cubed
3/4 pound well-trimmed venison -- ground
1 can (28 ounce) crushed tomatoes
3 tablespoons red wine vinegar
2 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1/2 teaspoon red pepper
1/2 teaspoon salt -- optional
1 teaspoon black pepper
Heat oil in large skillet. Stir in onion, green pepper, garlic and chili powder. Saute until tender. Add meat. Stir with wooden spoon 4 or 5 minutes, brown well until no longer red. Drain off fat and pat skillet with paper towel to remove oil. Add other ingredients. Bring to a boil. Reduce heat, continue cooking uncovered for 30 minutes or longer to thicken. If too thin, add 3 tablespoons fine corn meal.
Freezes well.
Per Serving: 178 |
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Texas Chili
3 lbs. beef for stew
2 tbsp. salad oil
4 med. onions, chopped
4 cloves garlic, minced
1/3 to 1/2 c. chili powder
2 tbsp. ground cumin
1 tsp. salt
1 can (8 oz.) tomato sauce
3 c. water
Hot pepper sauce
Shredded Cheddar cheese
Sliced green onions
Cut beef into 1/2" pieces. In 4 qt. saucepan over med. high heat, in hot oil, cook meat until browned on all sides. W/slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onions, garlic, chili powder, cumin & salt until onions are tender. Return meat to saucepan, stir in tomato sauce & water. Over high heat, heat to boiling. Reduce heat to low. Cover, simmer 1 1/2 to 2 hrs. until meat is fork tender. Season to taste w/hot pepper sauce. To serve: Ladle into bowls, garnish w/cheese & green onions.
8 servings.
Chili w/Beans: Prepare as above but substitute 2 lbs. ground beef for beef cubes & add 2 cans (16 oz. ea.) pinto beans, drained, along w/tomato sauce. |
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Slow-Cooked White Chili
2 med. onions, chopped
4 garlic cloves, minced
2 quarts water
3 lbs. chicken breasts or thighs, skin removed
1 lb. dry navy beans
2-4 oz. cans chopped green chilies
1 Tbsp. ground cumin
2 tsp. dried oregano
1 tsp. salt
1/2 to 1 tsp. cayenne pepper
1/2 tsp. ground cloves
2 chicken bouillon cubes
Shredded Monterey Jack cheese
Sour cream
Dried chives and crushed red pepper flakes
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Place the onions and garlic in slow cooker. Add the next 10 ingredients; do not stir. Cook on high for 8-10 hours. Uncover and stir (the meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; top with cheese and sour cream, if desired, and sprinkle with chives and red pepper flakes.
Yield: 12 servings (3 qts.) |
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Could Be.....Wendy's Chili!
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off
the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings.
TIP:
For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months. |
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CROCK POT CHILI
2 lbs. ground beef
2 cans tomato soup
2 medium onions, chopped
1 can tomatoes, chopped into pieces (and juice)
1 tsp. salt
1/4 tsp. pepper
2 cans dark red kidney beans
4 Tbsp. chili powder
2 cans chili hot beans
1/2 tsp. cayenne (red) pepper
1 cup (or more) tomato juice
Brown ground beef and onions. Drain well.
Mix all ingredients together in crock and simmer on HIGH temperature for 5 hours or so.
Note: This recipe is for a 5 quart crock pot.
Cut in half for smaller pot. |
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