Taco Chili

Is there anything better on a cool day that a pot of soup or chili? I think not! That's why we love this dish! Even though the temps around here aren't THAT cold yet, it's always to nice to know that this chili is in the wings. And guess what else this is besides good? EASY!! That's what. This can be thrown together in no time and served up lickety-split! Make some Mexican cornbread if you're of a mind, or serve this with chips or warmed flour tortillas. Don't forget the grated cheese!

Taco Chili

 

1 pound ground beef

1 small onion ~ diced

1 15-ounce can pinto beans (undrained)

1 15-ounce can corn (undrained)

1 8-ounce can of tomato sauce OR 1 cup of salsa (any kind)

1 package taco mix

1 teaspoon (or more) chili powder

Salt and pepper to taste

 

In a large dutch oven, saute the onion with a little olive oil for about 5 minutes.

 

Add the ground beef and cook until the meat is done.

 

Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 20 minutes, then serve.

Okay....so I'm missing a picture. I'm not sure what happened to the ingredient picture I took so just pretend there's a picture here that includes: ground beef, onion, tomato sauce, pinto beans, corn, taco mix, chili powder and salt and pepper.

Saute the onions then throw 

the meat in there to brown.

Add the rest of the ingredients.

Bring to a boil then reduce heat 

to a simmer for about 20 minutes.

Serve it up!

Chili Cups

Every once in a while you need to jazz up your food a little bit right? And that’s what canned biscuits are for! I’ve always wanted to try cooking biscuits this way but was afraid it would be a big fat flop but guess what? It wasn’t at all! It was pretty fun actually. I made a small pot of chili then baked the biscuits on the backside of my muffin tin and voila! Little bread bowls! So fun! You gotta try ‘em!

Chili Cups

1 pound ground beef

1 small onion ~ diced

1 package chili mix

1 14-ounce petite diced tomatoes

1 cup salsa

Salt and pepper to taste

1 8-count package Grands Refrigerated Biscuits

In a large skillet, saute the onion in a little olive oil for about 5 minutes.

Add the ground beef and cook through.

Add the chili mix, canned tomatoes and salsa.

Simmer for 15 minutes.

Spray the backside of a 12-cup muffin tin with cooking spray.

Unwrap and separate biscuits and press flat to about a 4” circle.

Form the flattened biscuits over every other inverted cup so that the dough is not touching. (You may have to cook in batches. )

Cook according to package directions until golden brown.

Allow to cool for a few minutes then remove from the tin.

Fill with chili mixture.

Add cheese, salsa, sour cream, etc.

Let's have some fun with our food!

Saute the onions a bit then 

cook the ground beef until done.

Then add the chili mix, salsa 

and tomatoes along with some 

salt and pepper.

Simmer about 15 minutes.

Press out the biscuit dough.

Then form over every 

other inverted muffin cup.

Bake!

Then fill the cups with the chili 

and add your favorite toppings!

Tortellini Chili

Chili is an all time favorite around the SFFS house. Easy to make and so good. We even eat it year 'round. Another one of the things I enjoy is tortellini so a mash-up of the chili and some yummy cheese filled pasta was a no-brainer! This would be great in the crock pot...just don't add the pasta too soon or it will turn to mush. YUK! I'd say add it...cooked previously to al dente...about 30 minutes before you want to eat and it should be perfect! This is a great dish any time!!!

Tortellini Chili



1 pound ground beef
1 medium onion ~ diced
1 clove garlic ~ minced
1 8-ounce package tortellini ~ cooked according to package directions
1 32-ounce container chicken or beef stock
1 14-ounce can diced tomatoes
1 14-ounce can beans ~ pinto, black, kidney, etc.
1 package chili mix or three tablespoons homemade chili seasoning

In a large pot, saute the onion and garlic for about 10 minutes.

Add the ground beef and cook until done.

Add the stock, tomatoes, beans and chili seasoning.

Bring to a boil then turn heat to low and simmer about 30 minutes.

Add the cooked tortellini and heat through.

 

Let's make some chili!

 

Saute the onion and garlic then add 

the ground beef and cook until done.

 

Add the rest of the ingredients 

EXCEPT the tortellini.

 

Stir and simmer for a while.

 

About 15 minutes before you want 

to eat, add the COOKED tortellini.

 

Serve it up!

Hotdog Chili

I'm not a big football fan but I know LOTS of people are. Games at home...tailgating...whatever your pleasure, then this recipe is for you. This chili is so easy and so good. I made it for a family picnic last week and it went fast! I think one easy way to serve this is to make up your hotdogs then put them all in a big foil pan. Spread on the chili, cover then heat the whole thing up then let people help themselves to whatever toppings they like. Onions, cheese, bacon...whatevs! Or just put the whole pot out and people can build their own dogs. This is also a great topping for nachos! This makes a big pot for a big crowd but it freezes great if you want to go ahead and make up the whole thing but don't need the whole thing at once.

Hotdog Chili



5 pounds ground beef
1/4 cup + 2 tablespoons cornstarch
4 tablespoons chili powder (can use less)
3 tablespoons crushed red pepper (can use less)
3 teaspoons onion powder
1 teaspoon garlic powder
3 tablespoons white sugar
2 tablespoons ground cumin
2 tablespoons salt
1 teaspoon ground black pepper
2 14-ounce cans tomato sauce
2 - 3 cups water

In a large pot, cook the ground beef until no longer pink, Drain.

Add spices, tomato sauce and water. Stir to combine.

Cook until thick and hot...about 30 minutes.

Serve with cooked hotdogs and all the fixin's.

Serves 40 - 50 but can be adjusted for less.

 
Let's do it!

 
Cook the ground beef then drain. 
At this point I prefer to pulse the 
meat in my food processor with the 
blade attachment to make sure there 
are no big chunks. I do it in batches 
and only pulse each batch for a few 
seconds to eliminate large pieces.

 
Then add the tomato sauce, water 
and spices. Stir and cook on medium 
for about 30 minutes to heat through and blend spices.

 
Serve it up with cooked dawgs!

Hash Brown Chili Bake

The guys in my family love stuff like this and they were pretty happy with this creation. I mean, really. What's not to love? Chili, potatoes and cheese??? Yeahhhh buddy. They loved it! I made two smaller pans of this...we ate one and I froze the other for future use but if you've got a larger family, then by all means throw it all in one 9x13 inch pan and chow down! We had ZERO leftovers from our pan....it was THAT good.

Hash Brown Chili Bake



1 pound ground beef
1 small onion ~ diced
3 tablespoons chili mix
1 cup salsa (or tomato sauce)
1/4 cup water
Salt & pepper
1 15-ounce can pinto or chili beans
1 26-ounce bag frozen country style shredded hash browns
2 cups grated cheddar cheese

Preheat oven to 425 degrees. Spray a 9x13 inch casserole dish with cooking spray.

In a large skillet, brown the ground beef with the onion and salt & pepper until meat is done. 

Add chili mix, salsa, water and beans and stir until combined and warmed through. 

Pour chili mixture into prepared pan.

Spread hash browns on top of chili.

Bake covered for 30 minutes. Remove foil and bake 15 more minutes until lightly browned.

Sprinkle with cheese and bake another 5 minutes.


 

The goods.

 

Brown the onion and ground beef 

with salt and pepper until browned.

 

Add the chili mix, beans, salsa 

and water to the meat and stir.

 

Pour into your prepared pan(s).

 

Sprinkle with hash browns and 

bake covered for 30 minutes. 

Remove the foil and bake another 15 minutes.

 

Add the cheese and bake another 

5 - 10 minutes until cheese has melted.

 

Like this!

 

Serve it up!

Chuck Roast Chili

This chili is super easy and really good. We thought it was fun to use over chips for nachos. You can certainly add some pinto beans to this to make it a little thicker...also really good. Make sure to break out all the fixin's and you can spoon it over chips in a bowl, too. Cheese, lettuce, sour cream, salsa...you know the drill.

Chuck Roast Chili



4 pounds boneless chuck roast, cut into 1/2-inch pieces
2 6-ounce cans tomato paste
1 32-ounce container beef broth
2 8-ounce cans tomato sauce
2 teaspoons garlic  powder
1 teaspoon salt
1 teaspoon ground oregano
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
Place meat in your crock pot.

Whisk together the tomato paste, tomato sauce and broth. Pour over meat.

In a small bowl, combine all the spices and seasonings. Sprinkle over meat in the crock pot and stir until combined.

Cook on low for 8 hours until meat in tender, stirring occasionally.

Here's what you need. And pinto 

beans if you want to use those.

Mix the broth, tomato paste and tomato sauce.

Mix the spices.

Add the cut meat to the crock pot, 

then the liquid then the spice mixture. 

Mix to combine. Cook 6 - 8 hours.

Serve it up! In a bowl, over chips,

 in a tortilla...whatever!

Chile Verde Over Rice

We celebrated my mom's birthday the other day with family and friends. I think we had about 30 people roaming around the house. My daughter, daughter-in-law, sister-in-law and nieces all contributed to the festivities by decorating and bringing food. One thing we ordered, though was the meat. We ordered brisket and pulled pork for sandwiches then the rest of us made all the sides and desserts. We had quite a bit of meat leftover so I've been getting creative. How many ways can a person use pulled pork? Well...this yummy Chili Verde is one way. So good! We served ours over rice but you could wrap it in a tortilla or eat it straight! You're gonna love it!


Chile Verde Over Rice



2 tablespoons vegetable oil
1 1/2 pounds shredded, cooked pork roast
3 tablespoons all-purpose flour
2 4~ounce cans diced green chilies (I used fresh roasted because that's what I had)
1 medium onion ~ diced
2 cloves garlic ~ minced 1 10~ounce can Rotel tomatoes
1 1/2 cups water
1 1/2 cups chicken stocksalt and pepper to taste
Heat oil in a large cast iron skillet over medium-high heat.
Saute onion, garlic and green chili until tender.
Stir in shredded pork, and cook until browned.
 
Sprinkle flour over pork. Stir pork to coat, scraping the bottom of the skillet.

Stir in Rotel tomatoes, chicken stock and water.

Add salt and pepper to taste.

Cook 45 minutes, stirring occasionally.

Remove cover and cook 15 minutes more to reduce liquid and thicken.

Serve over cooked rice.

Here's the line-up.

Saute the green chilies, onion 

and garlic in a skillet.

Add the pork and heat through.

Then add the flour and stir to combine.

Add the tomatoes, salt, pepper and 

the liquid then let it simmer for a while.

Serve over rice or in tortillas as burritos!! So yum!

This turned out to be a yummy soup! While not as thick as traditional chili...it's just as good. Make it as spicy as you want to by adding more green chilies or chipotle peppers. Switch up the beans if you're not a pinto fan. So many ways to make this your own style. Great for a crowd and the leftovers are good, too!

Meaty Chipotle Chili



3 slices bacon, diced
1 - 2 pounds extra-lean ground beef
1 large onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
1 32-ounce container beef broth
2 14-ounce cans diced tomatoes
1 4-ounce can diced green chilies
1 teaspoon Worcestershire sauce
1 teaspoon salt
1- 2 ground chipotle peppers (I used my mini food processor)
Freshly ground black pepper
2 15-ounce cans pinto beans


Cook bacon, garlic and onion in a large stockpot over medium-low heat. Cook until done.

Add ground beef and cook until meat is done.

Add the rest of the ingredients and simmer on low for two hours.

Serves 6 to 8.

Let's start....

Brown the onion, garlic and bacon.

Then add the ground beef and cook until done.

Add everything else....

...then let it simmer for a while.

Serve it with french bread or cornbread.