The BEST Chili Ever!

10 Comments

And that’s saying something because I do NOT like chili but I make it for my DH every now and again.  This recipe is so flavorful that I ate two bowls of it.  Don’t be afraid of the spices or the size of the ingredient list.

The Best Chili Ever!

2 lbs ground beef
1 medium onion, chopped
4 cloves garlic, minced
2 (15 oz) cans pinto beans, rinsed and drained
3 (8 oz) cans tomato sauce
1 (12 oz) bottle of beer
1 (14.5 oz) can beef broth
1 (6 oz) can tomato paste
1 (4.5 oz) can chopped green chilis, undrained
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper (I used one so it wasn’t too spicy)
1 tsp paprika
1 tsp hot sauce
Garnish with shredded cheddar cheese, sour cream, jalapeno slices if desired

Cook first 3 ingredients in a Dutch oven over medium heat until meat is completely cooked and onion is tender. Drain well and return to Dutch oven.

Combine the meat mixture with all the rest of the ingredients EXCEPT the garnishes. Bring to a boil, reduce heat to low and simmer for 3 hours or until thickened (mine was thick at about the 2 hour mark). Garnish if desired.

Makes 12-14 servings depending on size of servings.

I put the leftover chili in the freezer and I don’t see why it wouldn’t be just as good as the day I made it!  This recipe makes a ton so it would be great for tailgating or potlucks.

Happy Cooking!

Another Easy and Delicious Pot Roast

3 Comments

We love pot roast and have it pretty regularly.  I’m always on the lookout for new recipes.  I found this in my cookbook stash.  Yummy!  As you can see, I added carrots and onions to the pot.

pot-roast-added-2

Easy Pot Roast

1 (3-4 lbs.) boneless chuck roast
1 (12 ounce) can or bottle beer
2 tbsps Italian Dressing mix or 1 packet Good Seasons Italian Dressing

Brown roast on all sides in a little oil in an ovenproof Dutch oven. Add beer and dressing mix.

Bake, covered, at 300º for 3 hours or until tender.

Makes 6 servings

pot-roast-added

Happy Cooking!

my-signature11

Chicken Pot Pie

4 Comments

The ultimate comfort food as far as I’m concerned.

You can make this recipe in two deep dish pie plates and freeze one or you can make it like I do ~ pile it all in one baking dish.  It’s an easy recipe however you decide to serve it. If I am making just one pot pie, I use one onion but keep all the other ingredients the same.

chicken-pot-pie-added

Easy Chicken Pot Pie

6 cups cooked, shredded chicken
1 package refrigerated pie crusts
2 tbsps vegetable oil
2 medium onions, chopped
3 stalks of celery, diced
2 cups chicken broth
1 (12 ounce) can evaporated milk
1/3 cup butter
9 tbsps flour
3/4 tsp thyme
1/4 cup white wine or sherry
salt and pepper to taste
1/4 cup chopped fresh parsely
1 (16 ounce) package frozen peas and carrots, unthawed

Heat oven to 400º. Bring pie crusts to room temperature according to box directions.

Heat oil in a Dutch oven over medium-high heat and add the onions and celery and saute until tender, about 5 minutes. Transfer to a bowl and mix with the chopped, cooked chicken.

In a microwave-safe bowl, heat the chicken broth and evaporated milk until steamy, about 3 or 4 minutes. Meanwhile, heat butter over medium heat in the same Dutch oven. When melted, whisk in flour and thyme and cook off until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer until sauce thickens, about 1 minute. Turn off the heat and stir in the wine or sherry and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce.

Divide mixture between 2 nine-inch deep dish pie plates. Top each with pie dough and flute crust edges.

Set on a baking sheet and 30 -35 minutes, until crust is brown and filling is bubbly.

chicken-pot-pie-added-2

Happy Cooking!

my-signature21

Roast Chicken Soup

Leave a comment

I’ve made this soup several times in the past but had totally forgotten about it until recently.  I think it started out as a Cooking light recipe but I’m not positive about that.  It’s a little weird in that there are both noodles and potatoes in it but it works.  When the potatoes start to break down, they thicken up the broth nicely.  I don’t always put the evapoated milk in (as in the picture) and it doesn’t *really* need it if you want to leave it out.

This recipe is a great way to use a rotisserie chicken or if you don’t have that, try Cooked Chicken for Recipes ~ Barefoot Contessa Style .

roasted-chicken-soup-1

Roast Chicken Soup

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

In a Dutch oven, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.

Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender.

Reduce heat. Stir in the milk; heat through (do not boil).

Makes 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

my-signature10

Minestrone Soup II

1 Comment

I love minestrone soup  ~I think it’s my favorite at the moment.  This recipe is just loaded with veggies and it’s delicious!

I used dried herbs instead of fresh and I used great northern beans and it worked out fine. I don’t see why you couldn’t just add the pasta to the soup instead of cooking it separately. I did it separately but don’t see the point. This makes a TON of soup so it’s great for freezing.  it’s also one of those soups that tastes even better the next day.

minestrone-1

Minestrone Soup II

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Dropa dollop of olive oil on top and serve.

Happy Cooking!

my-signature3

Basic Beef Stew

5 Comments

Stew doesn’t thrill me but DH loves it so I make it once in awhile.  The thing I like about stew is that you can really use just about any veggie you have.  This recipe is easy but it does take some time to cook so take that into consideration.

Basic Beef Stew

4 pounds beef stew meat
3/4 cup flour
1/3 cup olive oil
2 large onions, diced
1 (6 ounce) can tomato paste
1 cup red wine
1 lb. potatoes, cut in 2 inch pieces
2 cups baby carrots
2 cups beef broth
1 tbsp kosher salt
1 tsp thyme
1 bay leaf
1 cup frozen peas (don’t need to defrost)

Heat 2 or 3 tbsps of olive oil in a large skillet over medium-high heat. Coast stew meat with the flour and brown in the hot oil, adding more oil if necessary. Transfer browned meat to an ovenproof Dutch oven.

Add the onions to the skillet and saute until tender. Stir in the tomato paste until the onions are coated and then transfer to Dutch oven.

Pour the wine in to the skillet and scrape up any bits and then add to Dutch oven.

Stir the broth, salt, thyme, and bay leaf into the ingredients already in the Dutch oven.

Bake in a 325º for 4 hours OR cook on the stovetop over low heat for 2 1/2 hours. In both cases, stir occasionally and add more beef broth (up to 1 cup) if you feel it needs it. I cook mine on the stovetop.

Add the potatoes and carrots during the last hour of cooking and the peas during the last 10 minutes of cooking.

Makes 8 to 10 servings.

Happy Cooking!