Chili

Chili! There are so many different ways to make chili! In my house it becomes a big debate on beans and heat. Richard like pinto beans and I like kidney beans, I like some heat and Richard like it hot, hot, and hot! Tonight I won the big bean debate, and put kidney beans and the chili!

Let’s be fair here the only reason I won was because the only kind of beans I had in the pantry were kidney beans. As for the heat he does what he always done he adds hot sauce to his chili.

Chili

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz.) can kidney beans or pinto beans
1 (14 ½oz.) can diced tomatoes
1 (15 oz.) tomato sauce
1 teaspoon salt
1 to 2 tablespoons chili powder (your choice)

In a large skillet cook ground beef, onion and garlic until meat is brown and onions are tender; drain.

Stir in remaining ingredients; bring to a boil; reduce heat and simmer for 20 minutes.Pin It

Bubble Sloppy Joe Bake

Simple is always the best way to go, when it comes to cooking. This was not my first time making a bubble bake; I used to make a pizza bake for the girls when they were younger. But this was my first time making a Sloppy Joe Bake.

It came to me yesterday when I was looking in my pantry. I was teasing Richard; I asked him “What do you see when you look in here?” He said “He said a lot of cans.” I then replied “I see all the different dishes that I can come up with. You better hope that nothing happen to me because you will have a lot of cans to get rid of. Take this can of sloppy joe mix I could make sloppy joes, but we don’t have any buns. I am going to make a bubble bake with it because I also have a couple of cans of biscuits that are about to expire.”

That is what I did and this was my end results!

Richard tells me tonight while eating dinner that this is a keeper!

 

Bubble Sloppy Joe Bake

1 pound ground beef
1 (14oz.) can Sloppy Joe mix
2 small tubes of can biscuits
2 cups grated cheddar cheese

Preheat oven to 400⁰F. Grease a 9x13 inch baking dish, set aside.

In a large skillet brown ground beef; drain. Add Sloppy Joe mix; set aside.
Cut biscuits into quarters; careful fold cut biscuits into the mixture in skillet. Pour mixture into baking dish.
Bake for 15 minutes; sprinkle cheese on top and bake for another 5 minutes.
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Barbecued Sloppy Joes

I have written in the past about how much I love Sloppy Joes. I posted a recipe a few years ago for Sloppy Joes that I would make for my girls when they were young. Will the other day I decided to try something new. I found a recipe in a cookbook by Land O Lakes. I adapted their recipe into a Sloppy Joe. And if I do say so myself, it turned out very tasty. But you don’t have to take my word for it, Ariel’s boyfriend Derrick said that it was the best tasting Sloppy Joe that he has ever had!

Barbecued Sloppy Joes

1 pound ground beef

2 garlic cloves, minced
1½ cups ketchup
1 package of onion soup mix
1 tablespoon chili powder
2 tablespoon vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
½ cup water

 In a large skillet brown ground beef with garlic; drain. Add remaining ingredients and simmer on medium for 15 minutes. Serve on buns with cheddar cheese.

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Oven Baked Beef Stew

This recipe can be prepared in the oven or in a crock-pot. It will be delicious either way.


Oven Baked Beef Stew
1 pound beef stew meat
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
4 medium potatoes (cut into cubes)
2 cups baby carrots
1 cup pearl onions
2 tablespoons tomato paste
1 (14 oz.) can beef broth
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 teaspoon Italian seasoning

Preheat oven to 350⁰F. Season beef stew meat with salt, pepper and garlic powder. In a large skillet over medium-high heat oil; then brown meat in skillet. Place meat in a large baking dish; add potatoes, carrots and onions. In a medium size bowl combine tomato paste, beef broth, cream of mushroom soup, onion soup mix and Italian seasoning; combine soup mixture to the beef and vegetables in baking dish. Cover dish and bake for 2 to 2 ½ hours.

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Stuffed Cabbage Rolls

Today I decided to make something different something that I had never made before. I have made stuffed peppers before but I have never made stuffed cabbage, and cabbage is cheaper than bell peppers. I found quite a few recipes in my cookbook collection and on the web. I combined a few recipes and added my little touches here and there. The dish turned out pretty good I will be making this again.

Stuffed Cabbage Rolls

1 pound ground beef
½ cup onion, chopped
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (14 oz.) can diced tomatoes, divided
1 cup water
1/3 cup uncooked log grain rice
½ teaspoon dried oregano
8 large cabbage leaves
1 (15 oz.) can tomato sauce
1 teaspoon sugar
¼ teaspoon garlic powder
½ teaspoon dried oregano

In a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in garlic powder, salt, pepper, 1 cup of can diced tomatoes, water, rice and ½ teaspoon dried oregano. Bring to a boil; reduce heat. Simmer covered, for 20 minutes or until rice is tender.
Mean while bring a large pot of salted water to a boil. Immerse cabbage leaves, 4 at a time into boiling water for 2 to 3 minutes or until limp. Set aside.
In a small pan combine remaining diced tomatoes, tomato sauce, sugar, ¼ teaspoon garlic powder and ½ teaspoon dried oregano. Bring mixture to a simmer and simmer for about 5 minutes.
Pour ½ of the mixture into a 13x9 inch baking dish
Place about 1/3 cup of meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf. Place cabbage rolls on sauce in baking dish. Cover with remaining sauce. Cover dish and bake in a 350⁰F oven for 35 to 40 minutes or until heated through.

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Ground Beef Stroganoff

What a fast- easy recipe! And I always have these ingredients on hand. This recipe was adapted from the Pillsbury Kitchens Cookbook; the copyright says that this cookbook was first published in 1979. The cookbook belonged to my mom and when she past-away I added to my collection. When you are pressed for time and you are looking for something fast to prepare for supper, you should give this recipe a try!

Ground Beef Stroganoff

1 pound ground beef

1 small onion, chopped

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1(10 oz.) can condensed cream of mushroom soup

1( 4oz.) can mushrooms

1 cup sour cream

In a large skillet, brown ground beef and onion; drain fat. Stir in garlic powder, salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice or egg noodles.

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Crock-Pot Chili Colorado

You can find recipes any place or anywhere; I am always looking for new recipes to try out. I adapted this recipe from Save Marts weekly ad; I served it with Spanish Rice and tortillas.

Crock-Pot Chili Colorado
2 pounds beef stew or chuck roast cut into bite size pieces
1 Tablespoon vegetable oil
1 (14.5 oz.) can diced tomatoes
1 (8oz.) can tomato sauce
1 (4oz.) can diced green chilies
1 package taco seasoning mix
1 tablespoon beef bouillon
1 teaspoon sugar
1 tablespoon dried oregano
1 tablespoon garlic powder
Salt and pepper to taste

In large skillet heat oil over medium-high heat; brown meat on all sides. Meanwhile combine diced tomatoes, tomato sauce, green chilies, taco seasoning, bouillon, sugar, dried oregano and garlic powder in crock-pot. Add browned beef; mixing well. Cover and cook on high for 4 hours or on low for 8.Pin It

Cola Marinated Tri Tip

We liked the pork chops marinated in the cola so much that we decided to try it with tri-tip, and we loved it! I changed the marinade up just a little to make it more suitable for beef; I added black pepper and a grated onion. I once watch Rachel Rae grate an onion on her show, she said it gives the dish more flavor and she was right. Brandy loved the beef so much that she didn’t use A1 on her slices of meat and she always uses A1, she calls it her gravy. I will be making this again soon!

Cola Marinated Tri Tip
1 tri-tip roast, trimmed
1 cup coke
½ cup soy sauce
1 teaspoon black pepper
2 garlic cloves, minced
1 small onion, grated

Place tri-tip in a gallon size storage bag. In a small bowl combine reaming ingredients, place in the refrigerator for 6 hours are over night, turning ever few hours. Cook on preheated grill for 40-50 minutes or until meat thermometer resisters 150⁰F or until desired doneness, basting with marinated. When done place on cutting board cover meat with foil and allow the meat to sit for 15 minutes before serving.Pin It

Chili Mac

I have been making this dish for 25 years; it is so simple and quick and it’s all done in the same pan; which means fewer dishes to wash. We love to top it with cheddar cheese and for a kick you can add hot sauce that is the way Richard likes to eat his. So give this dish a try I know that it will become a family favorite just like it has been in mine.

Chili Mac
1 pound ground beef
1 small onion, chopped
2 cups elbow macaroni; uncooked
1 (15oz.) can tomato sauce or 1 can diced tomatoes
2 cups water
1 to 2 tablespoons chili powder
Salt and pepper to taste

Brown ground beef and onions in a large skillet drain. Add macaroni and tomato sauce, water and seasonings. Cover and let simmer. Stir occasionally to prevent sticking and add more water when necessary. Cook until macaroni is softened (about 20 minutes).Pin It

Sweet and Sour Meatballs

Sometimes it’s hard to come up with different way to use ground beef. When I take the meat out of the freezer in the morning, I will then spend the rest of the day wondering what I will be making with it. I grew up eating hamburger helper most nights of the week; I believe that has a lot to do with way I am always looking for new recipe. I just love trying new dishes. If you are looking for a different way to cook ground beef I suggest you give this recipe a try.

Sweet and Sour Meatballs

Meatballs
1 pound ground beef
¼ cup dry bread crumbs
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 egg
1 tablespoon oil

In a medium bowl, combine all the ingredients except oil; mix well. Shape into small balls. In a large skillet; brown meatballs in oil.

Sauce
2 tablespoons sugar
1 ½ tablespoons cornstarch
½ cup water
Pineapple chunks (20oz), drained (reserve ½ cup syrup)
3 tablespoons vinegar
2 tablespoons soy sauce
2 green peppers cut into strips

In a medium bowl blend together, sugar, cornstarch, water, reserved pineapple syrup, vinegar and soy sauce; add to browned meatballs in skillet. Heat mixture until it boils and thickens, stirring constantly. Add pineapple and green peppers. Reduce heat and simmer covered, 15 to 20 minutes.Pin It

Meatball Subs for a Crowd

I was looking through my Mixing Bowl magazine when I came across a recipe for meatball subs, in the recipe in the magazine they used frozen meatballs; I don’t really care for the frozen meatball that are sold in the store, so I decided to make my own. I changed the sauce a little, I wanted the sauce to have more of a kick and I add cheese to the sauce because in my family you can never have enough.

Meatball Subs for a Crowd

Meatballs:
2 pounds ground beef
¼ cup parmesan cheese
2 eggs
1 cup Italian style bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ cup water

Sauce:
1 (26 oz) jar pasta sauce
½ teaspoon crushed red pepper
¼ cup parmesan cheese

Preheat oven to 350⁰F. In a large bowl combine ingredients for meatballs; roll into 1 inch balls and place into a greased 9x13 inch baking dish. Bake for 20 minutes. Meanwhile combine in a medium saucepan the ingredients for the sauce; heat over medium heat for 20 minutes; pour over meatballs in baking dish and bake for another 20 minutes. Serve on toasted hoagie roll with grated mozzarella cheese.Pin It

Hamburger Steaks with Brown Gravy

When I was first married 25 years ago this was one of the only meals that I knew how to prepare. It still to this day remains one of my husband’s Richards favorites.

Hamburger Steaks with Brown Gravy
1 pound ground beef
1 envelope of onion soup mix
1 can slice mushrooms
2 packages brown gravy mix2 cups water

In a medium size bowl mix together ground beef and soup mix; shape into 4 patties, set aside. Heat a large skillet over medium-high heat; add patties to skillet, brown on both sides. In a small bowl blend together gravy mix and water; add to browned patties in skillet; add sliced mushrooms. Bring to a boil reduce heat and simmer about 15 minutes or until gravy is thick and patties are cooked through.Pin It

Beef and Bean Burritos

This is a tasty easy quick meal that you can make for your family. I have been making them for my girls for as long as I can remember. I like to buy the taco seasoning from Costco because I use it in a lot of my other recipes. Today I use jalapeño refried beans but you can use and flavor that your family likes. And fill the burritos with all the other fillings that you love.

Beef and Bean Burritos

1 pound ground beef
1 can refried beans
1 package taco seasoning (1/4 cup if you have the bulk container)
1 cup water
Flour tortillas; warmed in microwave
Extra filling of your choice: salsa, cheese, sour cream

In a large skillet over medium heat brown ground beef; drain,

 add refried beans, taco seasoning and water,

and simmer 10 minutes.

Spread ¼ to ½ cup filling down center of each tortilla;

top with your choice of topping,

roll up and enjoy.

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Beef Enchiladas

This is my daughter Ariel’s favorite enchilada recipe. I found the recipe for the Red Enchilada Sauce in a fund raiser cookbook that my mother in-law Sharon gave me. I tweaked it just a little. I use the sauce in a few of my other recipes like Mexican Lasagna and Chicken Enchiladas that I will be posting the next time that I make them. Serve them with Easy Spanish Rice.

Beef Enchiladas
1 pound ground beef
8 flour tortilla (soft taco size)
Red Enchilada Sauce (recipe follows)
3 cups cheddar cheese; grated

Preheat oven to 350⁰F. Lightly grease a 9x13 inch baking dish.

Prepare enchilada sauce; set aside.

In a large skillet over medium-high heat brown ground beef; drain. Add 1 cup enchilada sauce stirring until heated thoroughly.
Spread about 1 cup sauce in the bottom of prepared baking dish.

In a microwave oven warm tortilla for 30 to 60 seconds. Spoon about 1/3 cup beef filling in center of each tortilla top with 1 tablespoon grated cheddar cheese;

starting from any end roll up and place in baking dish; repeat with remaining tortilla.

Pour remaining sauce over rolled up tortilla in baking dish;

 top with remaining cheese.

Bake for 25 to 30 minutes.

Red Enchilada Sauce
2 small cans tomato sauce
3 cups water
4 tablespoon flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
3 tablespoon chili powder

In a saucepan, combine tomato sauce, water, flour, and garlic, onion and chili powders. Cook, stirring constantly, until mixture boils and thickens. Remove from heat.

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Beef Tips with Mushrooms

This is Ariel’s favorite dish. It’s so simple to prepare. If you don’t have the time this dish is crock- pot friendly; just place all the ingredients in a crock-pot and cook on low for 6 to 8 hours.

Beef Tips with Mushrooms

1 pound sirloin tips, cubed
1 (10.75 oz.) can cream of mushroom soup
1 (1.25 oz.) package beef onion soup mix
1 (4.5 oz) can mushrooms
1 cup water

Preheat oven to 400⁰F. In a 13x9 inch casserole dish, combine the mushrooms, beef onion soup mix, and cream of mushroom soup; set aside. In a large skillet brown beef in a little oil;

 after browning add water to skillet stirring to remove all the brown bits from the bottom of skillet; add beef and water to casserole dish; Mixing thoroughly. Bake for 1 to 1 1/2 hours; or until tender. Serve beef tips with rice or egg noodles

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Flatbread Tacos with Ranch Sour Cream

I first saw this on Real Mom Kitchen; it looked so good, I started wondering if there were other recipes out there, so I googled, and came up with a few other sites. I decided to try the recipe on Taste of Home web site, because it is my favorite cooking magazine. It turned out so yummy I will be making this again. This is very similar to an Indian taco I once ate at an arts and crafts fair in Oakhurst CA. When the girls were young we would take them on day trips. We would tell them we are going on an adventure today. I heard about the fair over the radio, and since we had never been to Oakhurst why not go. We had a wonderful time that day. I always enjoyed our little adventures. And now I can enjoy this version of an Indian taco anytime I want.

Flatbread Tacos with Ranch Sour Cream

1 cup sour cream
2 teaspoon ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 lbs ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes
1 envelope taco seasoning
1 Tablespoon hot pepper sauce
1 tube (16.3oz) large refrigerated biscuits

Optional Toppings: sliced ripe olives, shredded lettuce, cheddar cheese

In small bowl, combine sour cream, dressing mix and lemon juice; chill until serving.
In large skillet cook beef over medium. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.

Meanwhile, roll out each biscuit into a 6" circle.

(Richard working for his supper)

In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.

To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with meat mixture. Sprinkle with toppings if desired.

( How Richard ate his)

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Chili Spaghetti

I remember the first time I had Chili Spaghetti; it was during the summer of 1982, I moved to California to live with my mom and stepdad, one night for supper she served spaghetti topped with chili and cheese, and it was love at first bite. I don’t remember eating a lot of chili when I was growing up, I remember I made chili onetime from the package and my stepmom said it was to spicy for her too eat. That explains why there was a lot of bland food in our house when I was younger. Now when I make chili for my family Richard wants pinto bean in the chili and I want kidney beans, well tonight I won. If your family is picky about their beans to, you could serve them both on the side that way everyone is happy. This is a mild chili recipe, you could enjoy it the way it is or spice it up a little. I'm sure it will be love at first bite for you too.

Chili Spaghetti

Chili (recipe follows)
Dried Spaghetti; desired servings; cooked according to package direction
Cheddar Cheese; grated

Chili

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz.) can kidney beans or pinto beans
1 (14 ½oz.) can diced tomatoes
1 (15 oz.) tomato sauce
1 teaspoon salt
1 tablespoon chili powder


In a large skillet cook ground beef, onion and garlic until meat is brown and onions are tender; drain.

Stir in remaining ingredients; bring to a boil; reduce heat and simmer for 20 minutes.

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Sloppy Joes

One of my favorite comfort foods are Sloppy Joes. I loved them as a kid and I still love them as an adult. When I was growing up I ate the sauce from the can “Manwich”, but when I made them for my family my girls would look at the sandwich and pick at the onions, peppers and seasonings in the sauce and say“Whats this”, “Whats that” and “I don’t like this”; so I started looking at different recipes and came up this, nothing but meat and sauce, but still had all the flavor. When I was a kid I would eat them with my Step-mom Gen’s homemade sweet pickles, I now eat them with the best hot sauce, Texas Pete. I have to special order Texas Pete because it's made in North Carolina and they don't sell it here in California.


Sloppy Joes

1 pound ground beef
1 cup ketchup
½ cup water
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons prepared muster
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt

In a large skillet brown ground beef; drain. (This is the best tool from Pamper Chef for breaking up ground beef.)

Add remaining ingredients and bring to a boil; reduce heat and simmer 10 to 15 minutes.

Serve on toasted rolls or buns.

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Spaghetti and Meatballs

I have been making spaghetti and meatballs for 20 years and never used a recipe. My daughter Brandy said she wanted to learn how to make spaghetti sauce. So one day we had a lesson in spaghetti and meatballs 101, I add a little of this and a little of that and the sauce was done, she said she needed to know the measurements for a little of this and a little of that, so I came up with a recipe for her. I'll will share the sauce recipe with and without meatballs.

Spaghetti Sauce

1 pound ground beef

1 small onion, chopped or 1 teaspoon onion powder

2 cloves of garlic, minced or 1 teaspoon galic powder

1 tablespoon olive oil

2 (15oz.) cans tomato sauce

1 tablespoon Italian seasoning

3 tablespoons brown sugar

In a sauce pan brown ground beef, chopped oinon and garlic in olive oil. Add remaining ingredients to sauce pan, heat over medium-high heat for 5 minutes and then reduce heat and simmer for 20 minutes. Serve over pasta.

Omit ground beef from sauce and make meatballs.

Meatballs

1 pound ground beef

1 cup fresh bread crumbs

1 tablespoon dried parsley

1 tablespoon parmesan cheese

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 egg beaten

Combine all ingredients in a medium bowl; mixing well. Shape into 2-inch balls drop into sauce when it is simmering. Do not stir for the first 10 minutes, this will break up the meatball. Simmer for 30 minutes.
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