Tag: #chili

Cowboy Spaghetti – The Best of Two Culinary Worlds

A quick, hearty family meal that you’ll never make the traditional way again!

Watch me make it here: https://youtube.com/shorts/TFoX5tsEEgk?feature=share

Ingredients
  • 1 package (12 ounces) spaghetti
  • 8 bacon strips, chopped
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups shredded pepper jack cheese, divided
  • Chopped green onions (optional)
  • Sour Cream (optional)
Directions
  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. In a 12-in. skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles.
  3. Remove from heat, drain and set aside.
  4. Take wiped skillet and pour in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.Stir.
  5. Add beef and onion mixture and stir over low heat for 3-5 mins.
  6. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes.
  7. Top with a dollop of sour cream. Sprinkle with green onions and remaining bacon.

Perfect Homemade Chili (with beans)

Everybody’s favorite comfort food, personalized, of course.
Ingredients
  • 1-1/2 pounds ground beef
  • 1/2 pound ground pork
  • 2-3 cans of mixed beans (kidney, chili pinto)
  • 2 cans stewed tomatoes
  • 1 small can tomato paste
  • White onion, chopped
  • 1 small can (or frozen) kernel corn
  • Cilantro
  • Beer
  • Chili mix (for 2 pounds)
  • Fritos corn chips
  • Sour cream
  • Shredded cheese
  • Green onions
Directions
  1. Sauteé chopped onions….then set aside
  2. Brown ground beef and then add cooked onions to beef
  3. Add cans of drained beans
  4. Add tomatoes (make sure pieces are small and broken up)
  5. Add tomato paste
  6. Add corn
  7. Add chili seasoning mix
  8. Add half bottle of beer
  9. Add 1 cup chopped cilantro (optional)
  10. Stir all ingredients together and simmer low for 1 hour, stirring frequently
  11. Turn off heat and let sit covered on stove until pot is cool
  12. Place in refrigerator until next day
  13. When ready to eat, remove chili pot from refrigerator and heat on low to completely warm up chili
  14. Crush Fritos corn chips (handful) into bottom of bowl
  15. Add handful of shredded cheese
  16. Top with warmed chili
  17. Add spoon of sour cream
  18. Add handful shredded cheese for garnish
  19. Sprinkle a few chopped green onions on top

White Bean Turkey Chili

Turkey! It’s not just reserved for November.
Ingredients
  • Olive oil spray
  • 2 small onions, chopped
  • 5 garlic cloves, chopped
  • 3 pounds 93% lean ground turkey
  • 1 4.5 ounce can diced green chilies
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon cumin
  • 1/2 tablespoon oregano
  • 2 teaspoons chili powder, to your taste
  • 1/2 to 2 teaspoons crushed red pepper flakes, to your taste
  • 1 bay leaf
  • 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
  • 2 cups chicken broth
  • 1/2 cup reduced-fat sour cream or Greek yogurt
Instructions
  • Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  • Add onions and garlic, sauté until soft, about 4 to 5 minutes.
  • Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
  • Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
  • Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
  • Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  • Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  • To serve, topped with your favorite toppings.
  • Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
  • Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.
Optional Toppings:
  • Monterey Jack or Pepper Jack Cheese, shredded
  • Diced avocado
  • Cilantro
  • Sliced jalapeno
  • Greek yogurt or sour cream
  • Chopped scallions