The BEST Chili EVER!

I seriously cannot say enough about this chili! It is soooo good! Anyone who knows me will tell you that I really am not a big fan of chili. Especially because I am freaky about the meat in it. It's always chewy, or the consistency is wrong - runny with chunks of meat - ugh!! I can handle it when it's on a potato, but to just eat it plain in a bowl - no way!

But this recipe looked really good, and it's homemade so I control what's in it. ;) It was so good and hearty, with the PERFECT consistency, and I added a little spiciness to it also. Yummm! 

I ate it over a potato, and then had a bowl of it as well. Talk about over-eating! haha

It made a TON - so we saved it and I just threw it all in the slow cooker 2 days later. STILL DELICIOUS! 

So hurry and go make this before winter is over! You won't regret it. :)

Ingredients:

2 lbs. lean ground beef, browned and drained

3 green peppers, diced

1 yellow onion, diced

2 stalks of celery, diced

1 TBS minced garlic

1 (15 oz) can dark red kidney beans, drained

1 (15 oz) can Ranch Style beans

1 (15oz) can Italian stewed tomatoes

2 (15 oz) cans tomato sauce

1 (10 oz) can Rotel, or diced tomatoes with green chilis 

1 pkg McCormick chili seasoning

Secret Ingredient: crushed red pepper flakes, to taste (It's hard to tell - I just sprinkled a bit on top, and mixed it in & it was perfect.)

Directions:

While ground beef is browning - chop peppers, onion, and celery. Add all ingredients to a large pot or slow cooker. Simmer for a few hours. If you use a slow cooker, you could keep it on low most of the day if you wanted. (Mine cooked a little too hot on the stove, and burned a little on the bottom. Ugh!)

Note: If you like your chili really spicy, add a medium Rotel, hotter chili seasoning packet and/or more crushed red pepper flakes. Mine was pretty spicy though. ;)

This also makes amazing leftovers, and I think I will be freezing the rest. 

Enjoy!

Spicy Italian Meatball soup

I love soup, every kind of soup.  However my husband doesn't like soup.  He says they aren't filling enough. I have been wanting to find one he would be willing to tolerate so I made this one because it sounded and looked delicious and then crossed my fingers.  He ended up loving it!  It was so delicious!!!!



Ingredients Meatballs:
1/2 lb ground beef
1/2 lb spicy Italian sausage
2 eggs, beaten
1/4 c bread crumbs
2 Tbsp grated Parmesan cheese
1 tsp basil
1/2 tsp parsley
1/4 c dehydrated onion
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp pepper

Directions Meatballs:
Line a baking sheet with foil and spray with non-stick cooking spray.
Combine all ingredients in a medium bowl.  Shape into 1in meatballs.  Place on prepared baking sheet.
Broil for 7-10 min or until the meatballs become brown and fragrant.  (they will finish cooking in soup)

Ingredients Soup:
Prepared Italian meatballs
1-2 Tbsp olive oil
1 onion chopped
4-5 cloves of garlic, minced
5 (14 oz) cans chicken broth
1 cup water
1 (28 oz) can crushed tomatoes
1 Tbsp Italian seasoning
2 carrots, pealed and diced
2 cups small pasta (macaroni, diti, rotini, penne)
2 cups spinach

Directions Soup:
While meatballs are cooking, heat oil in large pot.  Saute onions and garlic until translucent.  Add broth, water, tomatoes and Italian seasoning.  Heat to boiling.  Gently add the meatballs, carrots, pasta and spinach.  Reduce heat to simmer and cook for 10 minutes or until the meatballs are cooked through, carrots are tender and pasta is soft. 

Top with freshly shredded Parmesan cheese!  YUMMY

Taco Soup

Taco Soup

Ingredients:

2 cans pinto beans undrained
1 can kidney beans undrained
1 can corn undrained
1 large can diced tomatoes
1 can tomatoes & chilies (Rotell)
1 can diced green chilies
1/4 cup sliced black olives (if desired)
1 pkg taco seasoning (about 2 Tbsp)
1 pkg ranch dressing mix
1 small onion diced
1 lb ground beef

Directions:

Brown meat and onions.  Drain and add to crockpot.

Sprinkle both seasoning packets on meat.  Add beans, corn, tomatoes, chilies and olives. 

Stir

In crock pot cook on low for 8-10 hours or high 4-5 hours.

Top with cheese, sour cream and serve with or over tortilla chips!

Stuffed Pasta Shells

Ingredients:

12 uncooked jumbo pasta shells
1 medium onion chopped
1 pound ground beef
1 1/2 tsp chili powder
3 oz cream cheese at room temp
1/4 cup taco seasoning
1/2 cup salsa
1 cup shredded four cheese blend

1/2 cup crushed corn chips
4 medium green onions
1/2 cup sour cream

Directions:

Heat oven to 350*  Spray 9 inch square baking dish with cooking spray.

Cook pasta as directed on package.  While pasta is cooking, cook ground beef and onion in skillet until beef is browned.  Drain.

Stir in chili powder, cream cheese and taco seasoning into beef.  Heat over medium low heat 2-3 min until cheese is melted, stirring occasionally.   Remove from heat.

 Drain pasta shells.  Fill shells with beef mixture, using about 2 Tbsp for each shell.  Place filled shells in prepared pan.  Pour salsa over shells.

Cover with aluminum foil and bake 20 min.  Remove pan from oven.  Sprinkle shells with cheese and corn chips.  Bake uncovered about 10 min longer or until cheese is melted.

Top with green onions and sour cream if desired.

Colorado Beef Burritos

These burritos were so good - I totally forgot to take any pictures of them until there was only one left!  So, the pictures aren't the best - but I will definitely be making these again. 

These were the really good shredded beef kind of burritos, like you get in Mexican restaurants. Yum!  And they were super easy.  The recipe is a freezer Crockpot meal, so I actually had it sitting in my freezer ready to go.  Then I just dumped it all in my Crockpot on Sunday to cook.  You still have to shred the meat and make the burritos, but it's still pretty easy.

I got the recipe from baked in the south.  There are a whole bunch of yummy freezer-to-Crockpot meals on there that I'm planning to make.

Ingredients:
2 lb. stew beef
1 c. chopped onion
1 c. beef stock
2 (12 oz) cans red enchilada sauce
6-8 flour tortillas
2 c. shredded cheddar cheese

Directions:
Label gallon freezer bag and add stew beef, onions, beef stock and 1 can enchilada sauce.  Freeze.
(If you don't want to freeze it, just add the ingredients straight to the Crockpot instead.)

Cook on low for 6-8 hrs until beef is tender.  Remove beef and shred.

Divide beef evenly between tortillas and roll into burrito.  Lay burritos seam-side down on greased baking dish.  Pour remaining can of enchilada sauce over burritos and top with cheese.

Bake at 375 F for 15-20 minutes, or until cheese is melted and bubbly.

Serve with salsa, lettuce, sour cream or other toppings if you want.  I liked mine plain. :)

Bacon Cheeseburger Quesadillas

For some reason I have been craving hamburgers lately.  I am probably just craving the warmer weather and grilling outside.  (We were -17 degrees this morning!)
And because my grill is covered in 2 feet of snow, I was extremely excited when I came across this recipe for Bacon Cheeseburger Quesadillas!

 

They taste EXACTLY like hamburgers on the grill. One bite and my family was SOLD! haha :)  They are also low carb, and you can make them even healthier by using turkey bacon, ground turkey and low-fat cheese!

Recipe adapted from Plain Chicken
Ingredients:
1 lb ground beef
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp chili powder
Tortillas
1 lb bacon, cooked and crumbled
shredded cheddar cheese

toppings:
shredded lettuce
pickles
tomatoes
onions
mustard
mayo
ketchup

Directions:
Brown beef in large skillet, drain fat.  Add in seasonings and set aside.  (I cooked my bacon in the oven while I was browning the beef - soooo easy!)

Spray a large griddle, or skillet and lightly cook both sides of tortillas.  Add meat, cheese and bacon on one half of the tortilla.  Cook a minute or so longer until cheese starts to melt.

Remove to a plate, and add any toppings you prefer. Fold tortilla over and cut into sections.

We did ours this way, because no one wanted cooked toppings - whatever. haha  (If you don't want lettuce, and don't mind warm pickles, etc., you can always fold the top over while you are still cooking it, until everything is nice and melty.)

Either way, it's delicious - and you don't even have to brave the elements! Brrrrr!

Enjoy!

French dip sandwiches

I must give credit where credit is due. This is from Our Best Bites introduced to me by my friend Christa!  Everything I have ever tried of theirs is like heaven!  These are no exception!  My kids (even my picky eaters) loved them!  Super easy to make, hardly any prep and they make a great left over!

Ingredients:

1  2 1/2- 3lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Directions:

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When oil is hot place roast carefully in pot and brown all sides. Put roast in slow cooker and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook on low for 8-10 hours   or    high for 4-5 and then low for 2-3 additional hours.

You will know when it is done when it falls apart with your fork.
Place meat in rolls open faced topped with cheese and broil until cheese is melted. (watch carefully so they don't burn)

Ladle juices into small cups for dipping!

YUM! 

Sesame Beef Stir-Fry

This is another recipe from Eating For Life by Bill Phillips - LOVE that book! 
I have to say, this is probably my family's number one requested meal of all time. (Well, that and Pepperoni Rolls)  It is sooo good!  It's also pretty spicy, too.  And, of course, it's healthy - what more can you ask for? 

I have to double this recipe and then some, because it's completely gone every time.  I also make it in a HUGE stir fry pan. :)

Ingredients:
1 cup uncooked brown rice
1/2 - 1 lb. lean ground beef
2 TBS toasted sesame oil
1 clove garlic, minced
3 green onions, sliced
2 cups broccoli slaw
2 cups napa cabbage, shredded
2 TBS soy sauce
crushed red pepper flakes, to taste (I just sprinkle a bunch in until it looks good)

Directions:
While rice is cooking, brown beef in skillet, drain and set aside.

Heat sesame oil in large skillet over medium-high heat.  Add garlic and green onions.  Saute for 2 minutes.

Add broccoli slaw and cabbage, stir-fry for 2 minutes.  (It seems massive at first, but the cabbage will shrink down quite a bit.)

Add rice and soy sauce, stir-fry for 2 minutes.

Add in beef and season with red pepper flakes, stir well and let heat through.

Serve immediately.

That's it! Hope you love it like we do!

Slow Cooker Beef Stew

I just made the best beef stew!  So easy and every one of my children loved it!  Even my picky eaters!

Ingredients:

2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic, minced
1 bay leaf
1 tsp paprika
1 tsp Worcestershire suace
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Directions:

Place meat in slow cooker.  In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.  Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

MEXICAN PIZZA

Okay, I know - this isn't new or anything. But it was different, easy and delicious! We used personal sized pizza crusts and everyone could put their own toppings on. This is something that is great for busy nights, because I usually have all the ingredients on hand, and it takes only a few minutes to throw together.

Ingredients:

1 lb ground beef

1 small onion, chopped

1/2 c water

1 envelope taco seasoning

1 prebaked 12 in. pizza crust

1 can refried beans

taco shells or tortilla chips, coarsely crumbled (Fritos are good too)

1 c shredded cheddar cheese

1 c shredded mozzarella cheese

2 c shredded lettuce

tomatoes

olives

hot sauce, salsa or other toppings (sliced jalapenos?)

Directions:

In large skillet, cook beef and onion over medium heat until no longer pink. Drain, stir in water and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered for 5 min.

Meanwhile, place crust on ungreased baking sheet. Spread with refried beans. Top with beef mixture, cheese and olives.

Bake at 450* for 10-15 min or until cheese is melted. Top with lettuce, tomatoes, chips and salsa.

Walking Taco

We just got back from a Youth Conference up in the mountains and one of the meals my amazing neighbor served was walking tacos. I thought it was such a good idea and had never heard of it. Clean, easy and a great camping meal!!

Ingredients:

pre-cooked* Chili or hamburger with taco seasoning
shredded cheese
sour cream
sliced olives
shredded lettuce
chopped tomatoes
salsa or hot sauce
small bags of chips, Fritos or Doritos any flavor you like

Directions:

cut the top off each bag of chips...add meat or chili and any ingredients you like :)

Grilled Pineapple Teriyaki Burger

I absolutely LOVE the Hawaiian Special at Salt Lake Burger Company!! My mouth waters just thinking about it. Here is my knock off version.

Ingredients:

hamburger patties
thinly sliced ham
pineapple rings (marinated in teriyaki sauce for several hours or over night)
Provolone or Swiss cheese
lettuce, tomatoes, pickles, onions or any dressing you may like.
hamburger buns (buttered)

Directions:

Grill patties to your liking, top with cheese. The last 3-5 min grill pineapple rings only a couple of minutes on each side (you don't want them to burn) and toast your hamburger buns on the grill!

Easy!!

Burrito Casserole

Normally people cook more over the holidays, but I get lazy! So now I've got to step it up and start cooking again.

I found this recipe from blog chef, one of my favorite recipe blogs! It is so yummy!!

Ingredients:

1 lb ground beef
1/2 medium onion finely chopped
1 package taco seasoning
6 flour tortillas
1 (16 oz) can re-fried beans
2-3 cups shredded cheese
1 can cream of mushroom soup
4 oz sour cream
hot sauce (I used salsa)

Directions:

In a large skillet, brown ground beef and onion. Drain. Add taco seasoning and stir in re-fried beans. In a separate bowl mix cream of mushroom soup and sour cream.

Spread 1/2 of the sour cream mixture into the bottom of a casserole dish. Tear up 3 tortillas and spread them over the sour cream mixture. Put 1/2 of the meat and bean mixture on top of that. Add a layer of shredded cheese (add hot sauce or salsa if using). Repeat the layers.

Sprinkle remaining cheese over the top and bake uncovered at *350 for 20-30 min.

*I used a square baking dish. A 9x13 is to big but my 8x8 was borderline to small. So something in between would be perfect.

BEEF ENCHILADAS

Okay, this recipe makes enough for 2 pans, and I always freeze one for later. Last time I added the sauce before freezing & when we cooked it the enchiladas were soggy - GROSS! So this time I just put all the enchiladas in a pan with a note to add the sauce & cheese on top before baking. (We'll see how that goes.)

Even though I like shredded beef rather than ground, this recipe is spicy and DELICIOUS! If anyone tries it with shredded beef - let me know how it turns out. :)

Ingredients:
1 lb lean ground beef or turkey
1/2 c tomato sauce
1 TBS taco seasoning
1 tsp crushed red pepper
2 tsp oregano
Dash of Tabasco
1 can black beans, or kidney beans, drained
shredded cheddar cheese
ground onions
12 corn tortillas
2 cans red enchilada sauce

Brown ground beef in skillet. Add tomato sauce, taco seasoning, red pepper, oregano, beans and Tabasco sauce. Mix thoroughly. Divide beef mixture & spoon over each tortilla. Sprinkle cheese & ground onions over beef mixture & roll up tortillas.

Place seam side down in baking dish. Pour sauce over top. Add additional cheese.
Bake at 350* for 30 min.
(You can also layer the enchiladas like lasagna instead of rolling individual enchiladas as well.)

PIZZA PASTA CASSEROLE

This is really quite good - I thought the pepperoni would be gross, but it's delicious! The best thing is, it makes 2 pans and you can freeze one for another night. :)

Ingredients:
2 lbs of ground beef
1 lg onion, chopped
2 jars(28 oz each) spaghetti sauce
1 pkg(16 oz) spiral pasta, cooked & drained
4 cups shredded mozzarella cheese
8 oz sliced pepperoni

Cook pasta & drain. Meanwhile, in a large skillet,
cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to 2 greased 9x13 baking dishes. Sprinkle with cheese. Arrange pepperoni over top.
Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered at 350* for 25-30 min or until heated through.

For frozen casserole: Thaw in refrigerator overnight. Bake at 350* 35-40 min.

Note:
Next time I will put more pepperoni throughout the casserole instead of just on top, because I wanted more in it. Also, I added more cheese on top after the pepperoni. (like pizza)

SLOPPY BUFFALO JOES

I got this from Rachael Ray. Yeah, I know, Manwich is alot easier - but this tastes way better and it's spicy! I also used those chewy rolls from Sam's Club. Yum!

Ingredients:
1 TBS olive oil
1 lb ground turkey (I used beef)
1 carrot, diced
1 celery stalk, diced
1/2 onion, diced
1 garlic clove, diced
salt & freshly ground black pepper
1 TBS red wine vinegar
1 TBS brown sugar
1/2 TBS Worcestershire sauce
1/4 c hot sauce (Frank's Red Hot)
1/2 c tomato sauce
1/2 c chicken stock

Heat a large skillet with oil over med-high heat. Add meat, cook for 5 min. Add in carrots, celery, onions & garlic. Season with salt & pepper - cook 7-8 minutes more.

In a bowl, combine vinegar, sugar, Worsh. sauce, hot sauce,tomato sauce & stock. Pour into the pan & stir to combine. Simmer a few more minutes. Pile onto buns.

(You could also double this recipe and freeze half for another time.)

BARBECUE BEEF

This is the best Barbecue Beef recipe!  It is great for picnics or large gatherings, because it makes a TON! Plus - it's super easy, just throw everything together and let it do it's thing. :)
4 cups ginger ale
1 chopped onion
1 clove crushed garlic
3 cups Ketchup
1 TBS Worcestershire sauce
1 TBS white vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 tsp lemon juice
1 cup brown sugar
1 large roast (rump or round is best)

Cook above ingredients for 8 hours at 300* - 325*. Shred and serve on buns or rolls. Serves about 20 - 25 people.

Queso Taco Casserole

Ingredients

1 lb ground beef
1 small onion, chopped
1 bottle (8 oz) Ortega Thick and Smooth Taco Sauce
3/4 cup water
1 can (4 oz) diced green chiles
1 pkg taco seasoning mix
1 pkg (12 count) yellow or white corn taco shells, broken into big pieces
2 cups shredded cheddar cheese
Garnish suggestions: chopped tomatoes, sliced green onions, sour cream

Directions

Preheat oven to 375 degrees. Grease 11x7 inch baking dish.

Cook beef and onion in large skillet until beef is browned; drain. Stir in taco sauce, water, chiles, and seasoning mix and bring to boil. Reduce heat to low and cook (stirring occasionally) for 3-4 minutes.

Layer half of broken shells on bottom of baking dish. Cover with half of meat mixture, sprinkle with 1 cup cheese. Repeat with the rest of the shells, the rest of the meat mixture and the rest of the cheese. I layer the sliced green onions on the very top.

Bake for 20-25 minutes or until bubbly and cheese is melted.

Sooo yummy!!