Recipes From Louise

Nothing’s more pleasing to my family’s taste buds than a pot of homemade chili on a cold winter’s night. Chili can be prepared many different ways and served with variations to suit every family’s budget, taste, and preference. So “chill out” and have yourself a pot of good, homemade chili.

4-Star Texas Chili 1 lb. each boneless beef and pork meat for stew, cut into ½-inch pieces 1 large onion, chopped (about 3 cups) ½ cup Italian dressing, divided 1 can (14 oz.) beef broth 1 jar (16 oz.) salsa 1 TBSP chili powder 2 cans (16 oz. each) black beans, drained, rinsed 4 cups hot cooked Minute White Rice

Brown meat and onion in dressing in Dutch oven on medium high heat five minutes, stirring occasionally. Add broth, salsa and chili powder; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer one hour or until meat is tender. Stir in beans; cook, uncovered, 30 minutes. Serve over rice. Makes 8 servings.

Friday Night Chili 2 lbs. ground chuck 2 large onions, chopped 3 large cloves garlic, minced 2 (16 oz.) cans kidney beans, undrained 1 (16 oz.) can whole tomatoes, undrained and chopped 1 (8 oz.) can tomato sauce 2 cups water 2 TBSP chili powder 2 tsp. garlic salt 1½ tsp. ground cumin 1 tsp. dried oregano 1 tsp. black pepper ½ tsp. ground red pepper ¼ tsp. hot sauce Corn chips (optional) Shredded sharp Cheddar cheese (optional) Sliced green onions (optional)

Cook ground chuck, chopped onion, and garlic in a Dutch oven over medium-high heat until meat is browned and onion is tender, stirring until meat crumbles. Drain; stir in beans and next 10 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 1 hour, stirring occasionally. If desired, serve chili with corn chips, cheese, and green onion. Yield about 9 cups.

Easy Chili 1 lb. ground beef ¾ cup chopped onions ¼ tsp. garlic powder 1 TBSP flour ½ tsp. salt 1/3 tsp. pepper 3 TBSP chili powder 1 can kidney beans 1 can tomatoes 1 small can tomato paste

Add onion, garlic powder and pepper to meat and brown in Dutch oven or large pot; drain. Add flour and chili powder to meat; stir well over low heat to lightly brown flour. Chop tomatoes into small pieces (do not drain) and add to meat. Then add drained kidney beans, tomato paste and salt to taste. Simmer 30 minutes.

Double Cheese Chili 1 lb. ground beef 1 small onion, chopped ½ cup chopped green pepper 1 can (15 oz.) kidney beans, drained, rinsed 1 can (14½ oz.) whole tomatoes, undrained 1 can (8 oz.) tomato sauce 1 TBSP chili powder 1½ cups shredded sharp Cheddar cheese, divided

Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min., stirring occasionally. Sprinkle 3 tablespoons cheese onto the bottom of each of six soup bowls; top with chili and remaining cheese. You can jazz up your chili by garnishing each serving with a dollop of sour cream and sprinkling with chopped fresh parsley or cilantro.

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