Thursday, October 25, 2007

Chili Recipes & Some More

I can't believe how chilly it's gotten in just the past few days. We were ready to drag out the sprinkler and barbecue grill this past weekend and then...whaw! It's chilly, folks! What a perfect opportunity to bring out the old cold weather chili recipes and all that go with it. Here are a few chili recipes for the weekend...along with some goodies to serve with it!

Steak and Shake Chili
Yum! I have made this chili recipe a number of times and it always gets rave reviews. Of course, Steak and Shake is one of our family fav’s…try it you’ll like it!

2 tablespoons oil
1 1/2 lbs ground beef
1/2 teaspoon salt
1 (10 1/2 ounce) can Campbell's French onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
2 teaspoons cocoa
2 (15 ounce) cans ranch style beans or any brand chili beans
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup cola (not diet!)

Brown ground beef and salt in oil-If there is a high fat content to the ground beef you can omit the oil.
Add all to crock pot.
Drain beef before adding to pot.
Let simmer on low for 6 hours or on high for 2 hours

White Chicken Chili
This is tasty! Serve with nacho chips and there you go!

2 cans of great northern beans1 large onion, chopped1 stick (1/2 cup) unsalted butter1/4 cup all-purpose flour3/4 cup chicken broth2 cups half-and-half1 teaspoon Tabasco, or to taste1 1/2 teaspoons chili powder1 teaspoon ground cumin1/2 teaspoon salt, or to taste1/2 teaspoon white pepper, or to taste two 4-ounce cans whole mild green chilies, drained and chopped5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces1 1/2 cups grated Monterey Jack (about 6 ounces)1/2 cup sour cream

In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.
(modified from

Dot’s Broccoli Corn Bread

You will want to take this to every potluck you attend…it’s a keeper!

1 (10oz.) pkg. frozen chopped broccoli
2 pkgs. Jiffy corn bread mix
1 small onion, chopped
8 oz. carton cottage cheese
1 ¼ sticks margarine
4 eggs

Melt margarine into 9X13 pan. Mix other ingredients together and pour over margarine. Bake at 375 for 30 minutes or until brown.

Brownies on the Lite Side

Everybody needs a little chocolate. Here is a brownie recipe that is lite calories….I know some of us have issues with artificial sweeteners. But because I am diabetic and need a sugar fix on occasion this is a welcome alternative recipe for me. Oh…and the applesauce cuts down on the margarine or butter you need to use.


2/3 cup flour
2/3 cup Splenda
1/3 cup cocoa powder
1/3 cup margarine
1/3 cup unsweetened applesauce
2 eggs
1 tsp vanilla
1 teaspoon baking powder
¼ tsp salt

Preheat oven to 350 degrees.
Mix flour, Splenda, cocoa, baking powder, and salt in a bowl. Set this dry mix aside.
Blend eggs, margarine and vanilla together. Add and blend applesauce.
Slowly add dry ingredients to the liquid ingredients. Mix well.
Grease a 9x9 or 8" circular baking pan (look below for more suggestions).
Pour brownie mix into baking pan.
Bake at 350 degrees for 15 minutes. Brownies are done when a toothpick or knife to the center comes out clean.
Cool at room temperature, then eat or refrigerate brownies.
Serving ideas
Bake the brownie mix in a mini muffin pan for delicious, portion controlled treats.
Add 1/3 cup crushed walnuts to the brownie mix before baking

No comments:

Post a Comment

Contact Form


Email *

Message *