ed's chili supper chili

Ingredients

• Servings: 10
• 1 pound ground beef (80% lean)
• 1 small onion, diced
• 2 tablespoons chili powder
• 1 (15.5 ounce) can hot chili beans
• 1 (14.5 ounce) can petite diced tomatoes
• 1 pinch salt and ground black pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• stir onion into the beef. season beef with chili powder and stir; add chili beans and tomatoes. season chili with salt and pepper. bring the chili to a simmer, reduce heat to medium-low, and cook at a simmer until thick, at least 1 hour.

Bachelors Flamin' Hot Mexican Bean Dip

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 onion, chopped
• 1 (11 ounce) can chopped jalapeno peppers
• 1 (15 ounce) can black beans with green chilies, drained
• 1 (10 ounce) can diced tomatoes with green chilies, drained
• 1 (15 ounce) jar nacho cheese dip

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat the olive oil in a large saucepan over medium heat. add onion and garlic; cook and stir until onion is translucent, about 5 minutes. pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. heat through, stirring to blend as needed. serve hot.

Filling Meat Pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 3 tablespoons vegetable oil
• 6 pounds beef tenderloin, cubed
• 1/4 cup butter
• 2 tablespoons minced garlic
• 1/2 onion, peeled and minced
• 1 tablespoon chopped fresh dill weed
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon chopped fresh sage
• 1 tablespoon salt
• 1 1/2 cups milk
• 4 tablespoons all-purpose flour
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). fit bottom pastry into a 9 inch pie pan. cover pastry with pie weights or dried beans.
• bake pastry in preheated oven for 7 minutes. remove pie weights or beans immediately. set crust aside. do not turn off oven.
• place a large skillet over medium-high heat. add vegetable oil, then meat. toss to coat meat with oil. saute until meat is browned on all sides, stirring occasionally. remove from heat and allow to sit at least 3 minutes.
• in a medium saucepan, melt butter or margarine over low heat. add garlic, onion, dill, rosemary, sage, and salt. cook mixture until onions are translucent. add milk to pan and turn up heat to medium. when mixture comes to a boil, add 2 to 4 tablespoons of flour, depending on how thick you want the sauce to be. cook mixture until it thickens, stirring constantly. remove from heat.
• in a large bowl, mix meat with corn and green beans. spoon mixture into baked pastry shell. pour sauce over top. cover with top pastry, sealing edges as best you can without breaking the edges of the bottom crust. cut steam vents in top.
• bake in preheated oven for 45 minutes, until golden brown.

Funky Cholent

Ingredients

• Servings: 8
• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cubed
• 5 large potatoes, cubed
• 1 sweet potato, cubed
• 1 (16 ounce) can baked beans
• 1 tablespoon ketchup
• 1 tablespoon barbecue sauce
• 1 tablespoon prepared yellow mustard
• 2 teaspoons dry onion soup mix
• 2 teaspoons seasoned salt
• 1 teaspoon steak seasoning
• 1/2 cup pearl barley

Recipe

Preparation Time: 20 mins Cook Time: 13 hrs 40 mins

Ready Time: 14 hrs


• heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. add the beef stew meat, and quickly brown the pieces on all sides. stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
• stir in the pearl barley, and transfer the stew to a slow cooker set on low until the barley is tender, about 12 hours.

hearty chili

Ingredients

• Servings: 8
• 2 pounds ground beef
• 2 cups chopped onions
• 2 garlic cloves, minced
• 2 (28 ounce) cans tomatoes, undrained, cut up
• 2 (15 ounce) cans tomato sauce
• 1 1/2 cups holland house® red cooking
• 6 teaspoons chili powder
• 2 teaspoons cumin
• 1 green bell pepper, chopped
• 2 (15.5 ounce) cans kidney beans, drained

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• in large saucepan, brown ground beef with onions; drain.
• add remaining ingredients except green pepper and kidney beans. bring to a boil; reduce heat.
• simmer uncovered 1 hour, stirring occasionally. stir in green pepper and kidney beans; simmer until thoroughly heated.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.