[identity profile] alexcat.livejournal.com
Wendy's Chili

Ingredients:
1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck

Directions:
1.Brown Ground Chuck. Add all canned items, including juice, into large pot.
2.Cook until onion and pepper are tender.
3.Serve.
[identity profile] alexcat.livejournal.com
We eat this on Superbowl Sunday every year. Just top it with some cheddar cheese and have it with crackers.

~~~

Larry’s Chili with Beans

1 lb. hamburger
2 T. peanut oil
1 large yellow onion, peeled and chopped
3 gloves garlic, peeled and crushed
2 T hot commercial chili powder (or to taste)
1 T. whole cumin seeds
1 T. Worcestershire sauce
1 large can (28 ounces) tomatoes, Pureed in a blender OR
1 large can crushed tomatoes
1 green bell pepper, chopped
1 lb cooked black beans (or your bean of choice)

Brown the beef in the oil, along with the onion, garlic, and chili powder. When the meat is brown and the onion clear, drain the fat and add remaining ingredients, including the beans. Simmer for at least 1 and 1/2 hours. You can add seasonings as you wish.
[identity profile] samtyr.livejournal.com
3 cans (15 oz.) red kidney beans
1 can (15 oz.) chili beans
1 can (15 oz.) black beans
1 can (10-11 oz.) tomato soup
1 can (8 oz.) tomato sauce
1 1/2 cup water
1 or 2 bay leafs

Meat:
3/4 lb. Italian sausage
1/2 lb. hamburger

Drain all beans in sieve. Be sure to rinse them until the water runs clear. Put beans in large pot with water and bay leafs; cook on medium heat. Stir frequently and do not scorch.

Fry hamburger and sausage thoroughly. Drain well on paper towels

Add meat to beans and simmer for at least 20 minutes or longer.

Note: I did not add onions, garlic or peppers to this because I was out of them. Also, I had never used Italian sausage in chili before and I wasn't sure what the flavor would be like. (I also used a lot more meat than usual too!) In the past I have used a variety of seasonings but I always keep in mind my grandma's #1 rule: Taste first. You can always "add to" but you can't "take away from" in cooking -- especially soups and stews. A little bit can go a very long way.

Personally, I think this was one of the best recipes I have come up with yet. :)

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