Simple and Quick Bean Chili Recipe

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beef and bean chili recipe

With winter setting in, and the Thanksgiving Holiday being history, I thought it would be a great time to post this Simple and Quick Bean Chili Recipe.
This recipe requires very little prep, or cooking time, and displays a delicious combination of flavors. The next time you’re in the mood for chili, but don’t want to spend a couple of hours cooking, give this one a try; it’s really good.

Simple and Quick Bean Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 (16-ounce) cans red kidney beans, drained and rinsed
  • 2 (10-ounce) cans diced tomatoes with green chilies (I used Ro-Tel mild with green chilies but if you want to turn up the heat a little bit use hot)
  • 1½ pounds lean ground beef
  • 1 small onion (chopped fine)
  • 4 garlic cloves (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 1 cup tomato juice (optional)
  • ¼ cup chopped fresh cilantro leaves
  • Salt and pepper
Instructions
  1. Place 1 can of tomatoes and 1 can of beans into a blender; blend into a course paste and set aside.
  2. In a Dutch oven, or kettle, over medium high heat cook burger and onion until burger is no longer pink inside; drain if needed. Mix in the garlic cloves, chili powder, ground cumin, and sugar, continue cooking until fragrant. Mix in the processed tomato bean mixture, and the rest of the beans and tomatoes. Bring the mixture to a boil, reduce heat to simmer and cook until mixture thickens. (If you like a more soupy texture, add the tomato juice, and reduce the cooking time)
  3. Salt and pepper to taste and serve hot.

 

beef and bean chili recipe2

Adapted from Cooks Country

California Barbecued Beans Recipe

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california beans

Out of habit we generally have fish on Friday, and along with the fish I like to serve a baked beans side dish. I decided to change this a little bit and prepare this California Barbecued Beans Recipe.

This recipe does take a considerable amount of time to prepare, but if you have the time, it is well worth the effort. The dominant spice in this recipe is cilantro, if you don’t care for this; just omit it. The BBQ beans are really good even without it.

Give this California Barbecued Beans Recipe a try; it’s really good.

Ingredients

1 pound pinked kidney beans (soaked in 6 cups water overnight)

4 slices bacon (cut crosswise into 1/2 inch pieces)

½ pound deli ham (finely chopped)

1 medium onion (finely chopped)

4 garlic cloves (minced)

6 cups water

8 ounces tomato puree

½ cup taco sauce

5 tablespoons brown sugar (packed)

1 tablespoon dry mustard

¼ cup fresh cilantro (chopped)

2 tablespoons cider vinegar

Directions

  1. In a large kettle or Dutch oven over medium heat cook bacon and ham until fat is rendered from the bacon and mixture is slightly browned. Add the onion and cook until tender. Add the garlic to the meat mixture and continue cooking until fragrant. Mix in the water and beans, bring to a boil, cover and reduce heat to a medium simmer and cook for 1 hour or until beans are just soft.
  2. Stir in the tomato puree, taco sauce, sugar, dry mustard, and 2 teaspoons of salt. Continue cooking uncovered until mixture thickens and beans are tender; about 1 hour. (If mixture thickens before beans are done add extra water.)
  3. Mix in the cilantro and vinegar – serve hot.

Serves 4-6 or more as a side dish.

Adapted from Cooks Country cookbook

Garlic Beef Enchiladas Recipe

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garlic beef enchiladas recipe

These Garlic Beef Enchiladas are a little on the spicy side; but really good. It takes a little time to put them together, but it is worth the effort. I prepared this dish as written and thought it was a little on the salty side – you may want to salt the sauce to taste. Even though there are a lot of spices in this recipe it is not hot. So if you like a little bit of heat you may want to add a little cayenne pepper to the sauce ingredients.
Give this Garlic Beef Enchiladas recipe a try; it’s really good.

Garlic Beef Enchiladas Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: Makes 10
Ingredients
  • Ingredients for meat mixture
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon rubbed sage
  • 1 can stewed tomatoes (14.5 ounces)
  • Ingredients for sauce
  • 4 – 6 garlic cloves (crushed and minced)
  • ⅓ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 can beef broth (14.5 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 teaspoon ground cumin
  • 1 teaspoon sage
  • ½ teaspoon salt
  • 10 flour tortillas (7 inch)
  • 2 cups shredded Colby Monterey Jack Cheese
Instructions
  1. Preheat oven to 350F.
  2. In a large skillet over medium high heat cook burger until no longer pink inside and onion is tender; drain excess fat if needed. Add the flour and seasoning and mix until well combined. Add the tomatoes, bring mixture to a boil, reduce heat to simmer, and cook covered for 15 minutes. Set aside.
  3. Directions for Sauce
  4. in a small bowl whisk together the flour and spices.
  5. In a medium size sauce pan over medium heat cook the garlic in the butter until tender. Stir in the spice mixture until well combined. Gradually add the beef broth stirring constantly to combine. Bring the mixture to a boil and continue cooking until thickened. Add the tomato sauce and continue cooking until heated through.
  6. Putting it all together
  7. Pour 1½ cups sauce into a 13 x 9 baking dish. Spread ¼ cup meat mixture down the center of each tortilla topped with 2 tablespoons of cheese. Roll tortillas up tightly and place seam side down into baking dish.
  8. Pour the rest of the sauce over the tortillas, cover with aluminum foil and bake for 30 minutes or until hot and bubbly. Uncover, top with remaining cheese, and continue baking until cheese is melted.

 Adapted from Taste of Home Cookbook

Mexican Macaroni Salad Recipe

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mexican cold salad recipe

With Labor Day approaching I thought this would be a good time to post another side dish recipe. This is a simple recipe to prepare and will feed a good size crowd. The recipe is mildly seasoned so if you want to heat it up a little bit, it should work out well; Jalapenos would be a good addition to this recipe.
If you looking for a good side dish give this Mexican Macaroni Salad Recipe a try.
This is a good recipe for pot luck, or a Labor Day picnic.

Mexican Macaroni Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 pound elbow macaroni
  • 2 ears corn
  • 1 can black beans (drained and rinsed)
  • ½ cup black olives (chopped)
  • 6 Roma tomatoes (seeded and diced)
  • 3 green onions sliced
  • 1 cup shredded cheddar cheese
  • ½ red onion (finely chopped)
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. Cook macaroni according to package directions; drain, rinse, and set aside to cool.
  2. While macaroni is cooking grill corn over medium high heat until done and slightly charred. Cool and cut kernels off the cob.
  3. In a large bowl mix together the elbow macaroni, corn, black beans, tomatoes, and green onions.
  4. in a medium size bowl mix together the mayo, sour cream, cumin, and salsa until thoroughly combined. Mix the sauce into the macaroni mixture, fold in the cheese; salt and pepper to taste.
  5. Serve cold

Adapted from Food Network

Red Rice Recipe

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red rice recipe

After a successful fishing trip I decided to put a fish fry on the supper menu. I wanted to get away from the oil a little bit, so instead of having fries as a side dish, I decided to try this flavored rice recipe.

Basically this is a little different version of Spanish rice. It’s a little spicy and turned out to be a really good flavor combination to go with the fish which I seasoned with, salt, pepper, and Cajun seasoning coated with panko bread crumbs.

If you’re looking for a good side dish give this red rice recipe a try – it’s really good. Enjoy

Red Rice Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion (finely chopped)
  • 5 scallions (optional) (green part only - sliced)
  • 1 green bell pepper (finely chopped)
  • 2 jalapeno peppers (seeded and diced)
  • 1½ cups long grain rice
  • 1 tablespoon tomato paste
  • 4 garlic cloves minced
  • 1 can diced tomatoes (14.5 ounces)
  • 2 cups chicken broth
  • 1 ½ teaspoons salt
  • ¼ teaspoon cayenne pepper
Instructions
  1. In a large kettle using the oil over medium high heat cook the onion, peppers, and celery until tender. Add the rice and continue cooking until rice becomes translucent around the edges. Stir in the tomato paste and garlic; cook until fragrant.
  2. red rice recipe
  3. Stir in the tomatoes and chicken broth, and then season with the salt, and cayenne pepper. Bring mixture to a boil, reduce heat to simmer, cover and continue cooking until rice is tender and liquid is absorbed; about 20 minutes.
  4. cooking red rice
  5. (Add extra broth or water to the rice mixture if it starts to become too dry before the rice is done)
  6. Fluff rice mixture with a fork and let rest covered 10 minutes before serving; garish with sliced scallions if using. (Optional)

Inspired by Cooks Country

Chili Pasta Bake Recipe

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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

Simpler Deep Fried Chicken Chimichangas Recipe

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Chimichangas recipe

Chicken Chimichangas are really good but they can be a lot of work. When I saw this simpler version of the recipe, using a microwave to do part of the cooking, I decided to give it a try. This recipe also uses flour paste to seal the edges of the pockets which worked out really well.
I have never been good at rolling or stuffing anything, my big fingers get in the way, so my wife gave me a hand and I think they came out looking pretty good.
The next time you and your family are in the mood for Chimichangas give this Simpler Deep Fried Chicken Chimichangas Recipe a try; they’re really good. Enjoy

Simpler Deep Fried Chicken Chimichangas Recipe
 
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Author:
Recipe type: Main
Serves: Makes 4
Ingredients
  • 1 ¼ cups chicken broth
  • 1 tablespoon minced canned Chile in adobo sauce
  • ½ cup long-grain white rice
  • 12 ounces chicken tender strips or 2 boneless skinless chicken breasts (I used the chicken tender’s because they cook quick, and are easy to work with.)
  • 1 tablespoon cooking oil plus oil for deep fryer.
  • 1 medium onion (chopped fine)
  • 2 garlic cloves (minced)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup fresh cilantro (chopped)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • 4 flour tortillas (10 inch)
Instructions
  1. In a 2 cup measuring cup mix together the chicken broth and Chile in adobo sauce.
  2. In a small microwavable bowl mix together ½ cup of the broth mixture, rice, and ¼ teaspoon salt. Microwave covered for 5 minutes or until liquid is absorbed. Set aside.
  3. Pat chicken dry and season with salt and pepper. Using 1 tablespoon of oil in a large skillet over medium high heat cook the onion until soft and onion starts to brown. Add the garlic, chili powder, and cumin; continue cooking until fragrant. Add the remaining broth, rice, and beans. Bring the mixture to a boil, reduce the heat to medium low, and add the chicken to the mixture. Cover and cook chicken to an internal temperature of 160F. Off heat; remove chicken to a cutting board, let rest for 10 minutes, and cut into ½ inch pieces. Add the chicken back into the skillet mixture, and then mix in the cilantro and cheese. Divide mixture into 4 equal portions.
  4. Preheat deep fryer to 325F.
  5. In a small bowl mix together the flour and water until smooth. Heat the flour tortillas in a microwave for about 1 minute to soften them up. Place one of the quarters of mixture in the center of each tortilla. Using a pastry brush, brush the edges of the flour tortillas with the flour paste mixture. Fold 2 sides over each other and press them together; the flour mixture will act as glue. Add some more flour paste to the ends, fold the ends over, and press to seal.
  6. Deep-fry until golden brown.
  7. Drain on paper toweling and serve hot.

 Adapted from Cooks Country Cookbook

Texas Potato Salad Recipe

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texas potato salad

I was looking for something a little different for a potato salad so I decide to give this Texas Potato Salad Recipe a try. I don’t like dishes with a lot of heat, but I knew that pickling the jalapeño peppers would cut some of the heat. It was still a little nippy; but not bad.

I served the potato salad after it had cooled for 30 minutes, it was pretty good, but I reserved the left overs for the next day which gave more time for the flavors to combine; it was delicious. If you can plan ahead, and allow for the extra time, it is well worth it.

Texas Potato Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • ½ cup red wine vinegar
  • 1½ tablespoons sugar
  • Salt and pepper
  • 1 teaspoon yellow mustard seeds
  • ½ small red onion (sliced thin)
  • 2 jalapeño peppers (1 sliced into thin rings - 1 stemmed, seeded, and minced)
  • 3 pounds potatoes (peeled and cut into 1-inch cubes)
  • 6 tablespoons mayonnaise
  • 6 tablespoons yellow mustard
  • ¼ teaspoon cayenne pepper
  • 2 large eggs (hard-boiled - cut into ¼-inch pieces)
  • 1 celery rib (finely sliced)
Instructions
  1. In a medium size bowl mix together the vinegar, sugar, 1½ teaspoons salt and mustard seeds. Place the mixture in a microwave and cook until mixture is steaming. (About 2 minutes) stir until the sugar is dissolved and then add the red onion and jalapeno peppers to the mixture. Set aside to cool, occasionally stirring the mixture to combine the flavors. Strain the mixture through a fine mesh strainer-reserving 2 tablespoons of the pickling juice. Discard the extra juice or reserve it for another use.
  2. Place the potatoes in a large kettle or Dutch oven. Cover potatoes with 8 cups of water, and 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat and simmer until potatoes are just tender.
  3. Drain the potatoes and place them in a large bowl. Drizzle in the 2 tablespoons of pickling juice tossing the potatoes to coat. Cool in the refrigerator for about 15 minutes to cool; stirring half way through the cooking cycle.
  4. In a separate bowl mix together the mayo, mustard, ½ teaspoon pepper, and cayenne until thoroughly combined.
  5. Add the mayo mixture into the potatoes with the pickled vegetables, eggs, and celery.
  6. Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to the potatoes and stir gently to combine; season with salt and pepper to taste. Cover and refrigerate to let flavors blend, for at least 30 minutes. (Overnight or all day is best)

Adapted from Cooks Country Cookbook

 

Buffalo Sloppy Joes Recipe

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Buffalo sloppy joes recipe

In an attempt to keep things a little on the lighter side, I decided to put this Buffalo Sloppy Joes Recipe on the supper menu for tonight’s supper. This is another quick and simple recipe that you can have on the supper table in less than an hour. This recipe calls for ground turkey instead of ground beef. The Louisiana hot sauce gives this recipe a little bit of heat, but it’s not overly hot, so you might want to add this ingredient to taste.
The next time you want to cut back on the red meat a little bit, give this Buffalo Sloppy Joes Recipe a try. Enjoy

Buffalo Sloppy Joes Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: Makes 8
Ingredients
  • 1 ¼ pound lean ground turkey
  • 1 medium onion (finely chopped)
  • 1 tablespoon olive oil
  • 1 small carrot (grated – I used 4 baby carrots)
  • 2 cloves garlic (minced)
  • ½ teaspoon salt (or to taste)
  • ⅛ teaspoon pepper
  • 1 can tomato sauce (8 ounces)
  • 2 tablespoon Louisiana hot sauce
  • 1 tablespoon Worcestershire sauce (or to taste)
  • 1 tablespoon red wine vinegar
  • ¼ cup low sodium chicken broth
  • 1 tablespoon brown sugar
  • 8 split hamburger buns
  • 1 cup blue cheese (crumbled)
Instructions
  1. In a large skillet over medium high heat, using the olive oil, crumble and brown the turkey burger, grated carrots, and onion, until turkey is no longer pink inside. Spread the turkey out to make room in the center of the pan and cook the minced garlic for about 1 minute.
  2. stir the chicken broth and tomato sauce into the turkey mixture, followed by the hot sauce, red wine vinegar, Worcestershire sauce, brown sugar, and then salt and pepper to taste.
  3. Cook until heated through and bubbly. Serve over buns with blue cheese sprinkled on top.
  4. Inspired by Taste of Home Magazine

 

Blackened Chicken with Beans Recipe

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blackened chicken recipe

It has been a long time since I have prepared a blackened recipe of some kind. For whatever reason I seemed in the mood for blackened chicken so I decided on this Blackened Chicken with Beans Recipe. This is a simple recipe that doesn’t require many ingredients and cooks quickly. I have included the beans recipe in this post, but they are optional.
When I first tasted this dish my first thought was, “well it’s ok”, but the more I ate, the better I liked it; so give it a try it’s pretty good.
This blackened chicken could be served with any number of side dishes.
The next time you want to change things up a little bit give this Blackened Chicken with Beans Recipe a try; enjoy

Blackened Chicken with Beans Recipe
 
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Author:
Recipe type: Main
Serves: 4-5 pieces
Ingredients
  • 4-5 boneless skinless chicken breast halves
  • 2 teaspoons chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can black beans (15 ounces – drained and rinsed)
  • 1 cup chunky salsa (Mild or hot depending on taste)
  • 1 cup frozen corn
Instructions
  1. In a small bowl whisk together the chili powder, salt, and pepper.
  2. Pat chicken breasts dry with paper toweling and rub the chili spice mixture into both sides of the chicken breasts.
  3. Heat a large skillet over medium heat with the olive oil and cook the chicken breasts until blackened on one side. Flip the breasts and continue cook to an internal temperature of 165F. (about 5 to 10 minutes on each side depending on thickness)
  4. Remove the chicken breasts to a serving platter and tent with aluminum foil to keep warm.
  5. In the same skillet mix together the salsa, beans and corn. Cook until heated through.
  6. Serve the black beans and corn together.

blackened chicken in skillet