Disappearing Act Chili

October 31, 2016 Leave a Comment
Disappearing act chili

Disappearing act chili

Disappearing Act Chili

By Joseph Arlukiewicz 

was in the

“Richard Simmons – Cookin’ on Broadway” Food Mover cookbook

I have been making this chili for 15 year – it has so much flavor.  But I use ground turkey instead of the very lean ground beef that it calls for.  You have to try this chili because it has so much flavor…that my son likes eating it and always is very happy when I tell him that I’m gonna make it.

2 Tbsp.  olive oil

2 lbs. very lean ground beef or ground turkey

1  1/2 chopped onions

2 chopped garlic cloves

1  1/2 Tbsp. ground cumin

2    28 oz.  cans diced tomatoes in juice

1  15 oz. can dark red kidney beans

1  15 oz. can pinto beans

2 chopped jalapeno peppers

2 Tbsp. pepper sauce (tabasco)

2 tsp. salt

1/2 cup low fat shredded cheddar

Heat oil in 5 quart pot over medium heat.  Add beef/turkey and cook until well browned; remove from heat to another bowl with slotted spoon to keep drippings in pot.

Add onion and garlic to drippings, and cook over medium heat about minutes or until slightly opaque.

Return meat to pot and add cumin.  Cook for another 5 minutes to blend.

Then stir is diced tomatoes, with their liquid, pinto beans, kidney beans, green chilies, hot sauce and salt.  Heat to boiling over high heat.  Reduce heat to low and let simmer for about 30 – 60 minutes, depending on consistency, stirring occasionally.

Serve each cup of chili with 1 tablespoon of shredded cheddar.       8 (1 cup)servings

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Slow Cooker Enchiladas

March 29, 2015 Leave a Comment

 

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As a busy wife and mother of two young sons, I rely on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.

                Mary Luebbert                                                                  Benton, Kansas

 

Slow Cooker Enchiladas Recipe

 

Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onion

½ cup chopped green pepper

1 can (16 oz.) pinto or kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded sharp cheddar cheese

1 cup (4 oz.) Shredded Monterey Jack cheese

6 flour tortillas (6 inches)

 

In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Combine cheeses.

In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.  Cover and cook on low 5-7 hours or until heated through.          4 servings

 

(Recipe for Slow Cooker Enchiladas was in www.tasteofhome.com, 2015)

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Enchilada Casserole

January 20, 2015 Leave a Comment
Enchilada Casserole

Enchilada Casserole

 

This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe

 

Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion

 

In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)

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Santa Fe Chili

March 21, 2014 Leave a Comment

 

Santa Fe Chili

Santa Fe Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers.  My family has been enjoying it for years.

          Laura Manning                                                                                Lilburn, Georgia

 

Santa Fe Chili Recipe

Santa Fe Chili

2 lb. ground beef

1 medium onion, chopped

2 cans (16 oz. each) kidney beans, rinsed and drained

2 cans (15 oz. each) black beans, rinsed and drained

2 cans (15 oz. each) pinto beans, rinsed and drained

3 cans (7 oz. each) white corn, drained

1 can (14.5 oz.) diced tomatoes, undrained

1 can (10 oz.) diced tomatoes and green chilies

1 can (11.5 oz.) V8 juice

2 envelopes ranch salad dressing mix

2 envelopes taco seasoning

Sour cream, shredded cheddar cheese and corn chips, optional

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Transfer to a 5 or 6 quart slow cooker.  Stir in beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.

Cover and cook on high for 4-6 hours or until heated through.  Serve with sour cream, cream cheese and corn chips if desired.        16 servings (4 quarts)

 

(Recipe for Santa Fe Chili was on www.tasteofhome.com, 2014)

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Comforting Crock Pot Chili

January 10, 2014 Leave a Comment

 

Comforting Crock Pot Chili

Comforting Crock Pot Chili

This recipe, Comforting Crock Pot Chili is from Diabetic Connect.  This classic and simple chili is sure to please your taste buds!

 

Comforting Crock Pot Chili Recipe

Comforting Crock Pot Chili

1 lb. ground turkey breast or very lean ground beef

1 large onion, finely chopped

5 oz. pinto beans, rinsed and drained

8 ½ oz. corn, rinsed and drained

15 oz. tomato sauce

14 ½ oz. diced tomatoes

10 oz. diced tomato and green chilies

2 Tbsp. chili powder

1 tsp. ground cumin

½ tsp. garlic powder

½ tsp. salt

 

In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain.  Transfer meat to Crock Pot.  Add remaining ingredients and stir until combined.  Cook on high for 4 hours; remove lid and stir quickly halfway through.

 

(Recipe for Comforting Crock Pot Chili came from Diabetic Connect, 2013)

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