i've been craving chili ever since the weather turned. last night my friend deeann served this chili. delicious. i haven't made it yet, but i know i will!!!
4 pounds ground round, browned
1 large yellow onion, chopped
2 cans tomato puree, 15 oz cans
1 can tomato sauce, 15 oz can
4 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons cumin
4-5 teaspoons salt
30 oz can ranch style beans -- optional
1 can mexican rotel -- optional
4-5 splashes of tobasco sauce (optional)
brown meat and drain. saute onion while meat is draining, add all ingredients, bring to a boil and simmer.
layer with:
fritos
lettuce
mexican cheese and/or queso
guacamole
salsa
deeann even won a chili cook off award with this recipe. she had the trophy to prove it!
give credit: deeann
Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts
22 October 2009
30 September 2009
italian stew
2 cans diced tomatoes (italian style)
2 cans beef broth
2 cups water
2 cubes beef bullion
1 pound sausage, cooked and crumbled
1 onion, diced
2 cloves garlic, minced
1t pepper
3t dried basil
3t italian seasoning
1 bag fresh spinach
20 oz fresh cheese ravioli
cook sausage, onion and garlic until onion is transparent and sausage is fully cooked. add tomatoes, beef broth, water, bullion, pepper, dried basil, italian seasoning and cook for 1 hour.
add ravioli and spinach and cook for 30 more minutes.
garnish with fresh basil, mozzarella and parmesan
give credit: jana
2 cans beef broth
2 cups water
2 cubes beef bullion
1 pound sausage, cooked and crumbled
1 onion, diced
2 cloves garlic, minced
1t pepper
3t dried basil
3t italian seasoning
1 bag fresh spinach
20 oz fresh cheese ravioli
cook sausage, onion and garlic until onion is transparent and sausage is fully cooked. add tomatoes, beef broth, water, bullion, pepper, dried basil, italian seasoning and cook for 1 hour.
add ravioli and spinach and cook for 30 more minutes.
garnish with fresh basil, mozzarella and parmesan
give credit: jana
24 September 2009
taco soup
again, i followed a recipe and added a touch of my own suggestions. and it was perfect. in the past, i've just dumped random ingredients for taco soup, and it's always been too spicy or too lame. this was perfect. even gustavo (the soup nazi) thought so!
2lbs ground beef
1 onion, chopped
3 cloves garlic, minced
1 can green chiles
2 cans mexican style rotel
2 cans ranch style beans
2 cans black beans, drained
1 packet taco seasoning
1 cup water
1 beef bullion cube
1t each salt, pepper, chili powder, cumin, garlic powder, red pepper flakes
saute ground beef with onion and garlic until beef is cooked. drain. combine all remaining ingredients along with beef mixture in a large soup pot. bring to boil on stove top then turn to medium and cover for 1-2 hours.
top with corn chips, cheese, avocado
give credit: betsy
24 June 2009
sweet and sour brisket
1 (3-pound) beef brisket, first-cut or flat-half cut, trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry
Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to the crock pot.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil. Pour mixture over brisket. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
give credit: healthy appetite
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry
Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to the crock pot.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil. Pour mixture over brisket. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
give credit: healthy appetite
01 June 2009
inside out cheeseburger
4 oz. raw extra-lean ground beef
1 wedge The Laughing Cow Ligh Original Swiss cheese, room temperature
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. Worcestershire sauce
dash salt, or more to taste
dash black pepper, or more to taste
In a medium bowl, combine all ingredients except the cheese. Add as much salt and pepper as you like. Knead mixture by hand until integrated. Form into a ball and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and squeeze the meat to seal, making sure no cheese is exposed. Flatten slightly into a thick patty.
Bring a pan misted with nonstick spray to medium-high heat on the stove. (Use a grill pan if you've got one.) Place patty in the pan, cover, and cook for 4 - 7 minutes per side, depending on how well done you like your burger.
Heads Up: Don't press on the patty with your spatula (your burger might ooze cheese!).
MAKES 1 SERVING
give credit: karen's korner
1 wedge The Laughing Cow Ligh Original Swiss cheese, room temperature
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. Worcestershire sauce
dash salt, or more to taste
dash black pepper, or more to taste
In a medium bowl, combine all ingredients except the cheese. Add as much salt and pepper as you like. Knead mixture by hand until integrated. Form into a ball and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and squeeze the meat to seal, making sure no cheese is exposed. Flatten slightly into a thick patty.
Bring a pan misted with nonstick spray to medium-high heat on the stove. (Use a grill pan if you've got one.) Place patty in the pan, cover, and cook for 4 - 7 minutes per side, depending on how well done you like your burger.
Heads Up: Don't press on the patty with your spatula (your burger might ooze cheese!).
MAKES 1 SERVING
give credit: karen's korner
30 May 2009
grilled thai beef salad
1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons
Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
give credit: healthy appetite with ellie krieger
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons
Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
give credit: healthy appetite with ellie krieger
19 May 2009
beef enchiladas
2 pounds ground beef
1 medium onion
1 package mild taco sauce
2 cans chopped green chiles
2 cans cream of chicken soup -- 10 3/4 oz.
8 ounces sour cream
8 flour or corn tortilla
2 cups low fat mexican cheese -- shredded
saute onion and meat in large skillet until meat is brown, drain. Stir in taco seasoning mix and 1 can green chiles, set aside.
Stir together remaining can of green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13x9 baking dish.
Spoon beef mixture evenly down centers of tortillas, add some cheese too; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining beef, soup mixture and then top with cheese.
Bake at 350 for 25 minutes or until thoroughly heated.
garnish with salsa, sour cream, green onion curls, chopped fresh cilantro, guac
1 medium onion
1 package mild taco sauce
2 cans chopped green chiles
2 cans cream of chicken soup -- 10 3/4 oz.
8 ounces sour cream
8 flour or corn tortilla
2 cups low fat mexican cheese -- shredded
saute onion and meat in large skillet until meat is brown, drain. Stir in taco seasoning mix and 1 can green chiles, set aside.
Stir together remaining can of green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13x9 baking dish.
Spoon beef mixture evenly down centers of tortillas, add some cheese too; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining beef, soup mixture and then top with cheese.
Bake at 350 for 25 minutes or until thoroughly heated.
garnish with salsa, sour cream, green onion curls, chopped fresh cilantro, guac
meat & bean burritos
1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions
Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa
Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.
give credit: epicurious
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions
Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa
Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.
give credit: epicurious
crock pot brisket tacos
4 lb chuck roast
16 oz jar salsa
1 can beef broth
1 can rotel
1 can green chiles
jalopenos
1 onion, chopped
1 pkg dry pinto beans
season the roast with salt, pepper, cayenne pepper, garlic powder and sear it on both sides in hot olive oil
place roast in the crockpot with everything on top. fill the crockpot with water just until it covers everything. cook all night on low and all day on medium.
place in corn tortilla and garnish with guac, sour cream, cheese
16 oz jar salsa
1 can beef broth
1 can rotel
1 can green chiles
jalopenos
1 onion, chopped
1 pkg dry pinto beans
season the roast with salt, pepper, cayenne pepper, garlic powder and sear it on both sides in hot olive oil
place roast in the crockpot with everything on top. fill the crockpot with water just until it covers everything. cook all night on low and all day on medium.
place in corn tortilla and garnish with guac, sour cream, cheese
steak and arugula salad
8 ounces top sirloin
3 cups arugula
1/2 pint cherry tomatoes – halved
¾ cup canned artichoke hearts – drained
balsamic vinaigrette (makes 16 servings)
1-1/2 cups balsamic vinegar
2 tbls fresh lemon juice
6 tbls dijon
4 tsp shallots, chopped
4 tsp fresh basil chopped
2 tsp olive oil
whisk
grill or broil steak – 7-10min per side – cool/cut into 1 inch slices.
toss together with other ingredients and drizzle 3T balsamic vinaigrette.
3 cups arugula
1/2 pint cherry tomatoes – halved
¾ cup canned artichoke hearts – drained
balsamic vinaigrette (makes 16 servings)
1-1/2 cups balsamic vinegar
2 tbls fresh lemon juice
6 tbls dijon
4 tsp shallots, chopped
4 tsp fresh basil chopped
2 tsp olive oil
whisk
grill or broil steak – 7-10min per side – cool/cut into 1 inch slices.
toss together with other ingredients and drizzle 3T balsamic vinaigrette.
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