Chili

 

BEANS:

16 oz. dry red kidney beans

½ cup sugar

½ ketchup

¼ cup molasses

2 tsp. dry mustard

½ cup chopped onion

¼ lb. salt pork

Salt and pepper.

Soak beans overnight, drain, rinse, and put in crock pot with just enough water to cover.  Add ingredients and cook on high for 3 hours (DO NOT TAKE COVER OFF DURING THIS COOKING TIME)  Turn down to low and cook 5-6 more hours.

CHILI

1¼ lb. chopped steak, (leftovers from Tall Cool ☺ne's grilling)

1 pkg. hot sausage links, removed from casing

1 qt. stewed tomatoes (from last year's garden)

1 can tomato paste

1 onion, chopped

2 tbsp. minced garlic

4 tbsp. chili powder

1-2 tsp. cayenne pepper

1 tbsp. black pepper

1 tbsp. basil

2 tbsp. paprika

Cook sausage and drain off grease. Add all other ingredients and let simmer for about 1½-2 hours.

The thing I like about chili is no matter how many times I make it, it always seems to get better.  Even when I follow my favorite recipe, I add something or change something and it always gets better. Recipes are like that.  They can always be improved upon.  

Do you have a favorite chili recipe?  Do share with me.

This is part of the A-Z blogging challenge.  Be sure to visit other players and don't forget to check out Crackerberries.

Enjoy!

Barbie's Favorite Chili

BEANS:

2 cups dry beans (red kidney are favorite but I think this time I used soldier)

½ cup sugar

½ ketchup

¼ cup molasses

2 tsp. dry mustard

½ cup chopped onion

¼ lb. salt pork

Salt and pepper.

Soak beans overnight, drain, rinse, and put in crock pot with just enough water to cover.  Add ingredients and cook on high for 3 hours, turn down to low and cook 5-6 more hours.

CHILI

1¼ lb. ground beef

1 pkg. hot sausage links, removed from casing

1 lg. can diced tomatoes (I used roasted red pepper)

1 cup tomato sauce

1 lg. green pepper, diced (didn’t have green pepper so used 5 jalapeno’s from garden)

1 onion, chopped

2 tbsp. minced garlic

2 tbsp. chili powder

1-2 tsp. cayenne pepper

1 tbsp. black pepper

1 tbsp. basil

1 tsp. celery salt

1 tbsp. paprika

Cook burger and sausage and drain off grease. Add onions, garlic and green pepper and cook until aromatic. Add tomatoes, tomato sauce, spices and beans. Simmer on medium heat, stir often, 1-2 hours.

Great chili bowls, taco salads, burrito’s, nachos. 

Stuffed Cabbage

Stuffed Cabbage

with Chili Pasta

5 large cabbage leaves

2/3 cup uncooked small pasta shells

3 cups prepared chili

28 oz. can crushed tomatoes

4 oz. Colby Monterey Jack cheese, shredded

1 tbsp. oregano leaves

Preheat oven to 350º

Cook pasta according to package directions. Drain and stir into chili. Heat just until warmed.  Add cabbage leaves to boiling water and cook 2-3 minutes just until limp and pliable.  Divide chili/pasta mixture into each cabbage leaf, sprinkle with a little of the cheese and roll. Place in lightly greased baking dish. Pour crushed tomatoes over top and sprinkle with remaining cheese. Top with oregano and bake in 350º for 35-40 minutes, until bubbly.  Serve hot.

© Crackerberries 2014

Chili

Chili

It’s almost everyone’s fall favorite. Who doesn’t love a good chili on a cool fall evening?

1¼ lb. ground beef

1 lg. can diced tomatoes

2 cups leftover homemade baked beans, drained

1 cup tomato sauce

1 lg. green pepper, diced

1 onion, chopped

2 tbsp. minced garlic

2 tbsp. chili powder

1-2 tsp. cayenne pepper

1 tbsp. black pepper

1 tbsp. basil

1 tsp. celery salt

1 tbsp. paprika

Cook burger and drain off grease. Add onions, garlic and green pepper and cook until aromatic. Add tomatoes, tomato sauce, spices and beans. Cook on medium heat, stirring often for about an hour. Serve hot with sour cream and homemade biscuits.  Pass the Texas Pete hot sauce if you like it on fire.

© Crackerberries 2014

Baked Chili Casserole

Baked Chili Casserole

2 cups red kidney beans

1 tsp. chili powder

1 tsp. garlic pepper

1 tsp. cumin

1 medium onion, diced

1 stalk celery, diced

1 cup chopped carrots

1 medium green pepper, chopped

2-3 oz. bulk sausage

2 slices cheddar cheese

Preheat oven 350º

Sauté onion, celery, carrots, and green pepper. In large bowl combine kidney beans, and vegetable mixture. Brown sausage until no longer pink. Add to beans with spices. Spoon into lightly greased casserole dish. Lay cheese over top. Bake 350º for 30 minutes. Let cool slightly before serving.

© Crackerberries 2014

Chili Taco Pie

Chili Taco Pie

4 8-inch flour tortillas

5 5½-inch corn tortillas

1 lb. ground beef

1 cup frozen corn

1½ cups red kidney beans, drained

½ cup chopped onion

1 can diced tomatoes with green Chile peppers

2 cloves garlic, minced

1 tsp. ground cumin

¼-½ tsp. ground cayenne pepper

Salt and pepper to taste

1 cup shredded cheddar

Shredded lettuce, diced tomatoes, sliced black olives, sour cream

In large skillet cook ground beef until brown.  Drain off grease, add garlic and onions and cook 5 minutes.  Add tomatoes with Chile peppers, cumin, cayenne pepper, salt, pepper and corn.  Cook until aromatic and heated through.  Gently stir in red kidney beans.  Remove from heat.

Preheat oven to 375º.

Lightly grease pie plate.  Place corn tortilla around the outside edges so that about one inch over-flaps.  Place one flour tortilla in the center.  Spread one third of the meat mixture over the top, cover with flour tortilla and repeat the process.  Spread shredded cheddar over top and bake about 30 minutes until cheese bubbles and corn tortillas are crunchy and brown.

Cool slightly before serving with shredded lettuces, tomatoes, olives, sour cream, guacamole, etc.

 

© Crackerberries 2014

Turkey Chili

Festive White Bean Turkey Chili

I’m still trying to find ways to use up the leftover turkey from Thanksgiving.  This was really easy, and very tasty.

2 cups Soldier beans

2 cups water

2 chicken flavored packets from Raman Noodles

1 tsp ground Cumin

1 large onion, diced

¼ cup green Chile peppers, finely chopped

2 cloves garlic, minced

½ tsp thyme

½ cup sugar

2 cups turkey meat

Soak beans in water overnight. 

The next morning drain and discard water. 

Add all ingredients, except turkey, to crock pot.  Cover and cook on low for 5½ hours (DO NOT REMOVE COVER DURING THIS TIME).  After 5½ hours, stir. 

Cook additional 3 hours.  Add turkey meat and heat just until turkey is hot.  Serve over rice or with tortilla chips and sour cream. 

Here it is over rice in edible tortilla bowls.  

© Crackerberries 2012

Chili

2 cups red kidney beans

10 oz beer

2½ cups strong black coffee

1 Tbsp dry mustard

¾ cup sugar

¼ cup molasses

½ cup ketchup

1 onion, chopped

Bacon pieces, cut up

Fresh ground pepper

Combine all ingredients in crock pot and cook on low for 8½ hours, stirring once after the first 4 hours.  Once beans are cooked add the following ingredients:

1 lb stew beef, sautéed

1 lb bulk hot Italian sausage, cooked

1-2 jalapeño peppers, diced

1-2 cloves garlic, minced

1 Tbsp chili powder

1-2 tsp cumin

½ tsp cayenne pepper

1 tsp red pepper flakes

Cook on low for 1-2 hours to incorporate flavors.  Serve with fresh baked bread or tortilla chips, sour cream and more jalapeño peppers if desired.

© Crackerberries 2011

So, You Like It Hot? White Chicken Chili

2 cups Great Northern dried beans
32 oz. chicken broth
2 whole boneless, skinless chicken breasts
2 tsp cumin
1 bay leaf
2 tsp chili powder
¼ tsp red cayenne pepper
1 cup water, if needed
¼ cup lime juice
1 13.4 oz can diced jalapeño peppers
½ cup mozzarella cheese
Salt and Pepper

Prepared salsa, guacamole & tortilla chips

Everyone says you should soak your beans overnight, wash your beans, pick over your beans, par-boil your beans, and blah, blah, blah. If I’m using the crock pot, I never do. Whatever makes you feel more comfortable is what you should do. My mother always says she can’t make beans like I do … I tell her over and over again … don’t soak them overnight, but she is old and set in her ways. If you try to make a recipe taste exactly like someone else’s recipe without exactly following their recipe, you are just setting yourself up for failure. Sorry but that’s the way I see it.

Place beans, chicken broth, cumin, chili powder, and cayenne pepper, bay leaf, and jalapeño peppers (do not drain) in crock pot. Cover and cook on low for four hours. (DO NOT REMOVE COVER DURING THIS TIME).

Before the four hours are up, prepare the chicken. Wash, and pat dry. Cut into one inch cubes. Brown in non-stick lightly greased skillet until juices run clear. Add lime juice and salt and pepper and cook one minute longer.

Remove cover and stir beans, add chicken and more water if needed. Replace cover and cook 2½-3 more hours, until beans are tender.

Serve with homemade guacamole, salsa and tortilla chips. You may want to have a few slices of bread handy also…THIS IS HOT!


© Crackerberries 2009