Saturday’s Chili – Smoky Chipotle Chili

February 20, 2016 at 6:09 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Smoky Chipotle Chili. Just the name, Smoky Chipotle Chili, makes a true Chili Lover’s mouth start to water! This one uses boneless beef chuck pot roast along with tomatoes, green peppers, onions, adobo sauce from chipotle peppers, and beer. The aroma of this one as it simmers has to be incredible! You can find this recipe on the CooksRecipes website along with a fantastic selection of recipes of all cuisines and tastes. http://www.cooksrecipes.com/index.html

 

 

Smoky Chipotle Chili

Excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.
Recipe Ingredients:

2 1/2 pounds boneless beef chuck pot roast, cut into 1/2-inch piecesCooksrecipes 2
2 tablespoons vegetable oil – divided use
1 teaspoon salt
3 cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes with green peppers and onions, undrained
1 (12-ounce) bottle beer
2 tablespoons adobo sauce from chipotle peppers
1 tablespoon minced chipotle peppers in adobo sauce
1 (15-ounce) can black, kidney or pinto beans, drained and rinsed
3 tablespoons masa harina*
Sour cream for accompaniment (optional)

Cooking Directions:

1 – Cut beef pot roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
2 – Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
3 – Stir in beans and masa harina*; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.
Makes 6 servings.

*3 tablespoons all-purpose flour mixed with 1/2 cup water can be substituted for masa harina.

Nutritional Information Per Serving (1/6 of recipe): 24 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 75 mg cholesterol; 887 mg sodium; 18 g carbohydrate; 3.9 g fiber; 32 g protein; 9.1 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.1 mg iron; 32.6 mcg selenium; 6.9 mg zinc; 0.7 mg choline.

http://www.cooksrecipes.com/soup/smoky_chipotle_chili_recipe.html

Saturday’s Chili – Pork and Peppers Chili

February 6, 2016 at 6:35 AM | Posted in diabetes, diabetes friendly, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili – Pork and Peppers Chili. This one was passed along to me by a neighbor, said it freezes well and reheats excellent.

 

Pork and Peppers Chili

Pork and Peppers chili with diced pork steak, onion, bell pepper, jalapenos, chili powder, spices, sliced green olives and pinto beans.

 

Recipe Ingredients:

2 tablespoons extra virgin olive oil
2 pounds pork steak, sliced into bite-sized pieces
1 onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, crushed
3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon celery seed
1/2 teaspoon sea salt
1/2 cup sliced green olives
3 tablespoons extra virgin olive oil
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can dark red kidney beans, drained and rinsed
1/2 cup water
1 teaspoon Frank’s Hot Sauce

Cooking Directions:

1 – In large heavy saucepan heat oil. Add pork and cook over medium-high heat until browned. Add chopped onion, chopped green bell pepper, chopped jalapeno, crushed garlic cloves, chili powder, paprika, cinnamon, celery seed, and salt. Cook for 20 minutes, stirring periodically or until the vegetables are tender.
2 – Stir in sliced green olives and olive oil. Cover and simmer for 1 hour, or until the pork is tender; stir occasionally. Stir in pinto beans, kidney beans, water and hot sauce. Cover and simmer for 30 minutes; adding more water if necessary.
* Makes 8 servings.

Saturday’s Chili – Chili with Coffee

January 23, 2016 at 7:04 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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How about some coffee with that pizza! This week’s Saturday’s Chili is Chili with Coffee. Using Ground Beef, 1/2 cup strong-brewed coffee, beans, and a load of spices this Chili is sure to heat up the cold Winter’s Day! The recipe is off the CooksRecipes website, which is also the home of a fantastic selection of recipes for cuisines or occasions! http://www.cooksrecipes.com/index.html

 

 

Chili with Coffee

It’s hard to beat a good bowl of chili on a cold winter night, but this one is great any time of the year. Serve in large soup mugs or pour over wedges of cornbread and sprinkle with shredded cheese.

Recipe Ingredients:Cooksrecipes 2

1 pound ground beef
Salt and ground black pepper to taste
1/2 cup strong-brewed coffee
2 teaspoons chili powder
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
2 cloves garlic, finely minced
1/2 cup diced onion
1 (14.5-ounce) can peeled, crushed tomatoes
2 (14.5-ounce) cans kidney beans, drained
1 teaspoon dried thyme, crushed
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
1 cup beef broth
Cooking Directions:

In a large saucepan, cook and crumble ground beef until no longer pink; drain and season with salt and pepper to taste.
Add remaining ingredients, bring to a boil; reduce heat to low. Cook uncovered for 40 to 45 minutes or until desired thickness is reached.
Makes 6 servings.

http://www.cooksrecipes.com/gmeat/chili_with_coffee_recipe.html

Saturday’s Chili – Turkey Taco Chili

January 16, 2016 at 6:31 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Saturday’s Chili is Turkey Taco Chili. It’s off the Jennie – O website and uses JENNIE-O® Lean Ground Turkey. Serve this Chili with Corn Muffins and you are set to go! You can find this recipe along with all the other delicious and healthy recipes on the Jennie – O website. https://www.jennieo.com/

 

Turkey Taco ChiliTurkey Taco Chili

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ small yellow onion, chopped
1 tablespoon minced garlic
1 (1-ounce) low-sodium taco seasoning
1 (1-ounce) package ranch salad dressing and seasoning mix
4 cups water or low-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) pinto beans, drained and rinsed
1 (14-ounce) can corn kernels, drained
corn muffins, if desired
Directions
1 – Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, garlic, taco seasoning and ranch dressing; stir. Add water, tomatoes, beans and corn. Heat 20 to 30 minutes or until hot.

* Serve with corn muffins, if desired.
* Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 360 Fat 8g
Protein 26g Cholesterol 55mg
Carbohydrates 48g Sodium 690mg
Fiber 12g Saturated Fat 2.5g
Sugars 5g

https://www.jennieo.com/recipes/820-Turkey-Taco-Chili

Saturday’s Chili – Beef and Chorizo Chili

January 9, 2016 at 5:57 AM | Posted in chili, CooksRecipes, Saturday's Chili | Leave a comment
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For this week’s Saturday’s Chili a Beef and Chorizo Chili. Be the hit of the tailgate party with a Beef and Chorizo Chili. Made with 95% lean ground beef and beef chorizo. You can find this recipe on one of my favorite recipe websites, CooksRecipes. Cooks has a great selection of recipes from all cuisines, check it out soon! http://www.cooksrecipes.com/index.html

 

Beef and Chorizo ChiliCooksrecipes 2

Beef and Chorizo ChiliThis delicious, Mexican-inspired chili is an excellent source of fiber, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of protein.

Recipe Ingredients:

Chili:
1 pound 95% lean ground beef
7 to 8 ounces beef chorizo
1 1/2 cups chopped white onions
2 to 4 medium serrano peppers, chopped
2 tablespoons ground ancho chili powder or regular chili powder
2 tablespoons masa harina or cornmeal
1 tablespoon dried Mexican or regular oregano leaves, crushed
1 teaspoon salt
2 (15-ounce) cans garbanzo beans or pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes, undrained
Creamy Avocado Dressing: (optional)
1 medium ripe avocado
3/4 cup water
1/4 cup fresh lime juice
1 peeled clove garlic
1/2 teaspoon salt

Hot cooked rice for accompaniment (optional)

Suggested Toppings: Sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions (optional)

Cooking Directions:

1 – For Chili: Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions and peppers; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.**
2 – Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.
3 – Serve over rice with toppings, if desired.
4 – For Creamy Avocado Dressing: Cut avocado into chunks. Place avocado, water, lime juice, garlic and salt in blender container. Cover; process until smooth. (May be prepared up to 1 day ahead. Cover and refrigerate.)
Makes 4 to 6 servings.

*To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the peppers.

**Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Nutritional Information Per Serving (1/4 of recipe): 646 calories; 29 g fat (1 g saturated fat; 12 g monounsaturated fat); 119 mg cholesterol; 2455 mg sodium; 47 g carbohydrate; 8.8 g fiber; 5 g protein; 9.4 mg niacin; 0.8 mg vitamin B6; 3.2 mcg vitamin B12; 7 mg iron; 28.8 mcg selenium; 7.8 mg zinc.

 

http://www.cooksrecipes.com/soup/beef_and_chorizo_chili_recipe.html

Saturday’s Chili – Tailgating Turkey Burger

January 2, 2016 at 6:11 AM | Posted in Uncategorized | Leave a comment
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For this week’s Saturday’s Chili Recipe – Tailgating Turkey Burger. It’s a Jennie – O Turkey Burger topped with some delicious Hormel Chili with Beans. You could substitute the Hormel Chili with Beans with Hormel Turkey Chili with Beans, which is the can Chili I sometimes use, or use your own homemade Chili. Served on Garlic Toast and topped with the Chili, Cheddar Cheese, and Sour Cream. Chili with a spin for this week’s Saturday’s Chili. You can find this recipe on the Jennie – O website. https://www.jennieo.com/

 

 

Tailgating Turkey BurgerTailgating Turkey Burger

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup finely chopped cilantro
4 cloves garlic, minced
1 teaspoon freshly ground pepper
1 teaspoon salt, if desired
6 slices garlic toast
1 (15-ounce) can HORMEL® Chili with Beans, heated according to can
¾ cup shredded Cheddar cheese
2 tablespoons fat-free sour cream
Directions
1 – In large bowl combine turkey, cilantro, garlic, pepper and salt, if desired. Mix until combined. Divide meat mixture into 6 (½-inch thick) oval (football) shaped patties. Spray non-stick skillet with cooking spray. Place patties in skillet over medium-high heat. Cover and cook 18 minutes, turning 2 to 3 times and until internal temperature reaches well-done 165°F as measured by a meat thermometer.

2 – Heat broiler. Place turkey burger on garlic toast. Top with chili and cheese. Broil 4 to 5 inches from heat source 2 to 3 minutes or until cheese is melted. Top with sour cream.
* Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 410 Fat 21g
Protein 26g Cholesterol 85mg
Carbohydrates 28g Sodium 750mg
Fiber 4g Saturated Fat 8g
Sugars 2g

https://www.jennieo.com/recipes/1009-Tailgating-Turkey-Burger

Saturday’s Chili – Baked Chili

December 26, 2015 at 5:52 AM | Posted in CooksRecipes, Saturday's Chili | 2 Comments
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This week’s Saturday’s Chili is Baked Chili. It’s from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html). It’s Slow cooked Beef in a Tomato Base with Bell Peppers, Onions, Red Chili Peppers, and a load of great Spices! And Baked, I would have never thought of baking it. You can find this recipe at the CooksRecipes website, Enjoy!

 

 

Baked Chili

Tender pieces of beef slow-cooked in a rich tomato base enhanced with whole cloves and spiked with crushed red chile peppers. Serve over rice or with lots of crusty bread to soak up the sauce. Even better the next day.

Recipe Ingredients:

2 pounds beef stew meat Cooksrecipes 2
1 tablespoon vegetable oil
2 pounds onions, chopped
2 green bell peppers, seeded and chopped
2 (14.5-ounce) cans diced tomatoes with green chiles
3 cups seeded and chopped tomatoes
4 dried whole red chile peppers, crushed
2 bay leaves
3 whole cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika

Cooking Directions:

1 – Preheat oven to 300°F (150°C).
2 – In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes.
3 – Add onion and green bell pepper and sauté until tender, about 3 minutes.
4 – Stir in canned tomatoes, fresh tomatoes, chile peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well.
5 – Cover and bake for 2 hours, or until the beef is tender. Remove bay leaf prior to serving.
6 – Serve hot.
Makes 8 servings.
http://www.cooksrecipes.com/soup/baked_chili_recipe.html

Saturday’s Chili – Fireside Chili

December 19, 2015 at 6:28 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Fireside Chili. Heat up these cold evenings with this week’s Chili Recipe. Jalapeño Chile and Hot Pepper Sauce along with the other Spices spice up the Beef Stew Meat. You can find this recipe on the CooksRecipes website. Check out the CoksRecipes website for any recipe you may be searching for. http://www.cooksrecipes.com/index.html

 

 

Fireside Chili

Savor the flavor of this chili, filled with hot and spicy ingredients slowly simmered with stew meat and hamburger.

Recipe Ingredients:

2 pounds beef stew meat, diced Cooksrecipes 2
1 pound lean ground beef
2 cups hot water
1 (8-ounce) can tomato sauce
2 onions, peeled and chopped
1 jalapeño chile, seeded and minced
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
3 tablespoons chili powder
1 tablespoon crushed dried oregano
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper

Cooking Directions:

In a large, heavy-bottomed pot, brown stew meat and beef; drain.
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Add water, tomato sauce, onion, jalapeño, garlic and hot pepper sauce. Bring to a oil, reduce heat and simmer for 30 minutes.
Stir in chili powder, oregano, cumin, paprika, dry mustard, salt and cayenne pepper. Gently simmer for 1 1/2 hours. Serve warm.
Makes 8 servings.

http://www.cooksrecipes.com/soup/fireside_chili_recipe.html

Saturday’s Chili – Crock Pot 3 Bean Buffalo Chili

December 12, 2015 at 6:29 AM | Posted in bison, chili, Saturday's Chili | Leave a comment
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3 Bean Buffalo Chili 001

This week’s Saturday’s Chili is one of my own recipes, Crock Pot 3 Bean Buffalo Chili. I love this stuff! Made with Wild Idea Buffalo Ground Round 99% Lean Buffalo, 3 different Beans, and a load of Spices. I enjoy this with Cornbread, Johnny Cakes, or just a big bowl of it with a sprinkle of Shredded Dutch Gouda or Sargento Reduced Fat Shredded Cheddar and a teaspoon of Daisy Reduced Fat Sour Cream. Due to limited freezer space around the Holidays I hadn’t had or made any in a while. But I just got an order of Wild Idea Buffalo Products I had ordered so I made a big batch of it. Hope you love it as much as I do!

 

 

* A note on the Beans I used. I normally use Bush Beans and used Bush Beans this time but I used the new Bush’s Chili Beans (Red Beans) in Mild Chili Sauce, Bush’s Chili Beans (Kidney Beans) in Mild Chili Sauce, and then my usual Bush’s Cannelloni Beans (White Kidney Beans). The new Bush’s Beans in Chili Sauce work great, excellent flavor and a hint of heat.

 
Crock Pot 3 Bean Buffalo Chili

Ingredients:

2 lb. Wild Idea Ground Buffalo Ground Round, 99% Lean
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

 
Wild Idea Buffalo Ground Round, 99% LeanWild Idea Buffalo Ground Round 99 free

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.
http://wildideabuffalo.com/

Saturday’s Chili – Black Bean Pork Chili

December 5, 2015 at 5:55 AM | Posted in CooksRecipes | Leave a comment
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This week’s Saturday’s Chili is Black Bean Pork Chili. It’s from one of my favorite recipe sites, CooksRecopes! I love this site it’s just stocked full of healthy and delicious recipes of all cuisines. Enjoy! http://www.cooksrecipes.com/index.html

 

 

Black Bean Pork Chili

Lime juice adds a tangy spark to this chili. Bring out for tailgating or just to warm up after a long day outside. Serve with fresh vegetables and dip.

Recipe Ingredients:

1 pound lean ground pork
1 medium red or green bell pepper, choppedCooksrecipes 2
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1 teaspoon lime juice
Shredded cheddar cheese
Nonstick cooking spray
Flour tortillas, warmed for accompaniment (optional)

Cooking Directions:

Coat heavy, large covered pot with nonstick cooking spray. Heat over medium-high heat. Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
Uncover; simmer about 15 minutes more or until desired consistency.
Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with cheddar cheese. Serve with tortillas, if desired.
Makes 4 servings.

http://www.cooksrecipes.com/soup/black_bean_pork_chili_recipe.html

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