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Chilli Recipe: Original Recipe Makes 12 Servings

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Chilli Recipe

Original recipe makes 12 ServingsChange Servings


2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice 1 (6 ounce) can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer 1/4 cup chili powder

1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco) 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1 (10.5 ounce) bag corn chips such as Fritos 1 (8 ounce) package shredded Cheddar cheese
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Directions
1. 2. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
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3. 4.

PREP

30 mins COOK2 hrs 2 hrs30 mins

READY IN

Easy Broccoli Quiche

Original recipe makes 6 servingsChange Servings


2 tablespoons butter 1 onion, minced 1 teaspoon minced garlic 2 cups chopped fresh broccoli 1 (9 inch) unbaked pie crust 1 1/2 cups shredded mozzarella cheese 4 eggs, well beaten 1 1/2 cups milk 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon butter, melted
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Directions
1. Preheat oven to 350 degrees F (175 degrees C).

2. 3. 4.

Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in preheated oven for 30 minutes, or until center has set.
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20 mins COOK30 mins


PREP READY IN

50 mins

Yummy Quiche

Original recipe makes 8 servingsChange Servings


8 ounces bacon 1 (9 inch) unbaked 9 inch pie crust 2 cups sharp Cheddar cheese, shredded 1 cup shredded Monterey Jack cheese 3 tablespoons all-purpose flour 5 eggs, lightly beaten 1 1/2 cups half-and-half 1/2 cup diced onion

1 (4 ounce) can diced green chile peppers, drained


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Directions
1. 2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust. Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.
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3.

PREP

15 mins COOK1 hr 1 hr15 mins

READY IN

Ham and Broccoli Quiche

Original recipe makes 6 servingsChange Servings


1 Pillsbury refrigerated pie crust, softened as directed on box 1 1/2 cups cubed cooked ham 1 1/2 cups shredded Swiss cheese 1 cup frozen broccoli florets, thawed, well drained on paper towel 4 eggs 1 cup milk

1/2 teaspoon salt 1/2 teaspoon dry ground mustard 1/2 teaspoon ground black pepper
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Directions
1. 2. 3. Heat oven to 375 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Layer ham, cheese and broccoli in crust-lined pan. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over broccoli. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
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PREP

15 mins

READY IN

1 hr10 mins

riginal recipe makes 1 - 9x13 inch panChange Servings


2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 1/2 teaspoons ground cinnamon

4 eggs 1 1/2 cups vegetable oil 2 cups white sugar 2 3/4 cups shredded carrots 1 (8 ounce) can crushed pineapple, drained 3/4 cup chopped walnuts 1 cup flaked coconut

1. 2. 3.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Original recipe makes 12 servingsChange Servings


1 1/4 cups graham cracker crumbs 1/4 cup white sugar 2 teaspoons ground cinnamon 1/3 cup butter, melted

2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained 1 tablespoon cornstarch 3 (8 ounce) packages cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1/4 cup lemon juice 1/2 teaspoon vanilla extract 3 eggs 1 tablespoon water (optional)
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Directions
1. 2. 3. 4. 5. Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes. Preheat oven to 300 degrees F (150 degrees C). Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

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