Makes 6-8 servings
Prep time: 30 mins
Cook time: 5 hours
Total time: 5 hours 30 mins
1 tablespoon butter
4 tablespoons extra virgin olive oil, divided
1 large orange bell pepper, diced
2 cups sweet onions such as Vidalia, diced
2 tablespoons garlic, minced
1 pound Italian hot sausage, removed from casing
1 pound 80/20 ground beef
1 pound chorizo (pre-packaged and available in most supermarkets)
2 12-ounce cans tomato paste
2 15-ounce cans tomato sauce
1 16-ounce can dark red kidney beans, rinsed and drained
1 22-ounce can Bush’s Grillin’ Beans (Bourbon and Brown Sugar)
1 cup brown sugar
2 tablespoons red pepper flakes (or less for less heat)
1 tablespoon garlic powder
1 ½ tablespoons paprika
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon cayenne pepper (or less for less heat)
Shredded cheddar cheese, for garnish
Saltine Crackers to serve with chili
In a large sauté pan, melt butter in two tablespoons of oil over medium heat.
Add bell pepper, onions and garlic and sauté for 8-10 minutes to caramelize the vegetables.
Pour this into a large slow cooker.
Heat the pan to medium high and add the remaining oil.
Add sausage meat, ground beef and chorizo meat and cook until meat has browned.
Scrape all of this into the slow cooker with the vegetables.
Then add all other ingredients to the slow cooker, except cheddar and crackers.
Stir, cover and set slow cooker to low and cook for five hours.
Stir after five hours.
To serve, dish out into bowls, top with cheddar cheese and serve with the saltine crackers.
This is my favourite chilli recipe.
2 pounds ground beef
1 large onion (chopped)
2 cans green beans drained
1 cup of frozen corn (optional)
2 cans cream of celery soup
1 large bag of potato gems
Preheat oven to 350F.
Press raw beef into large rectangle casserole dish and sprinkle with chopped onions. Top with green beans and corn. Using fingers, disperse beans and corn evenly across the top of the beef. Empty both cans of cream of celery soup over the veggies and use the back of a spoon to evenly cover the previous layers. Top this with tater tots arranged in neat rows.
Bake for 1 to 1 1/2 hours. The beef is cooked through when the soup is liquid and bubbling up from between the tater tots along the edges and center of the casserole. My family likes it served with salt, pepper and ketchup.
It really surprised me that I couldn’t find this simple recipe online. Every site I checked had instructions that would result in getting multiple dishes dirty and called for so many more ingredients. Let’s keep it simple! That’s what’s so great about this dish, it’s simplicity. I love that on cold winter afternoons you can just chuck everything in a dish and let it bake. The oven warms the house and the meal warms your tummy. The original recipe called for cream of mushroom soup; however, my kids didn’t like the chunks of mushrooms and preferred the saltiness of the cream of celery soup.
This was in an old cookbook Dad found. This recipe made me laugh…apparently we’re not very Dutch as we’ve never had potatoes this way.
3 to 4 pounds boneless beef roast
1 large onion (diced)
1-4 ounce can chopped green chilies
1 package taco seasoning mix
1 tablespoon vinegar
Put everything in a crock pot for 8 hours. Shred meat with fork. Serve on warm tortillas and top with shredded cheddar cheese.
2 Tbs. Vegetable oil
2 cups sweet pepper strips (green, red, yellow)
1 medium onion (cut into wedges)
2 cloves garlic, minced
1/2 tsp ginger
1 can Campbell’s French Onion soup
1 pound boneless sirloin steak (cut into thin strips)
1 Tablespoon soy sauce
Hot cooked rice
In a 10 inch skillet over medium-high heat in 1 tablespoon hot oil stir-fry peppers, onion, and garlic until tender and crisp (throw in red and yellow pepper a few minutes after stir-frying others, they don’t take long to cook). Remove and set aside. In same skillet in remaining 1 tablespoon hot oil, stir-fry half of the beef until browned. Remove; set aside and repeat with remaining beef. In same skillet, combine soup, soy sauce and ginger. Return vegetables and beef to skillet, heat through, stirring occasionally. To serve arrange rice on platter. Spoon mixture over rice.
I love the flavors in this dish…and that Mom would cut the peppers and onions large enough to be picked out.
1 pound round or sirloin steak (cut real thin)
1/4 cup soy sauce
1/8 cup pineapple juice
2 Tablespoons sugar
Dash of pepper and salt
1/2 teaspoon garlic salt
1/8 cup cooking sherry
Put thin meat and marinate in the mixed ingredients above in fridge for 3 hours. Then cook to your liking.
1 lb hambuger
1/2 c.chopped onions
1/4 c. milk
1 tsp garlic salt
1/4 cup fine ly chopped bread crumbs
Mix. Make ball size balls. Bake at 500* for 7-9 minutes.