Chile con Carne Recipe

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Posted on March 21, 2013 · Leave a Comment
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Chile con Carne Recipe

There are many different recipes for chili in the recipe books. I guess this Chile con Carne Recipe is a little different because it incorporates some ingredients I don’t usually use. This chili recipe is a little time consuming because it does call for an hour of cooking time on low temperature. The seasoning and combination of peppers blend very well together creating chili that is a little bit on the hot side. If you like you chili seasoned hot; just change the salsa to hot instead of mild, and increase the amount of Jalapenos used in the recipe. For me the recipe was seasoned perfect as written.

Winter doesn’t want to give up in most parts of the country so a hot bowl of Chile tastes real good on a cold winter night-give this Chile con Carne Recipe a try, it’s really good. Enjoy

Chile con Carne Recipe
 
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Recipe type: Main
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 2 pounds of lean ground beef
  • 2 tablespoons vegetable oil
  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 2 cans kidney beans (15 ounces each)
  • 1 can crushed tomatoes (28 ounces)
  • 1 jar mild chunky Salsa (16 ounces)
  • ½ cup dry white wine
  • 1-2 tablespoons Jalapenos (diced- canned or fresh)
  • 1 can diced green chilies (4 ounces)
  • 3 tablespoons chili powder
  • 1 tablespoon Cumin
  • 1 tablespoon Oregano
  • 2 teaspoons salt
Instructions
  1. In a large skillet using the oil brown the ground beef along with the garlic and the onion. Drain if needed.
  2. In a Dutch oven or large sauce pan combine the rest of the ingredients. Stir in the burger, onion, and garlic mixture. Bring to a boil, and then reduce the heat to produce a low simmer. Cover, and cook for 1 hour.
  3. Serve Hot

 

Chile con Carne Recipe Chile con Carne Recipe

Chile con Carne Recipe Chile con Carne Recipe

Chile con Carne Recipe

Filed Under: seasonal recipes, Simple Recipes, Soup, Uncategorized Tagged With: , , , ,

Chili Recipe

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Posted on February 26, 2011 · Leave a Comment
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Chili Recipe

What a crazy winter; here in Upper Michigan we hardly have any snow which is highly unusual for us, however the cold is really hanging in there. It has been quite awhile since I made chili and with this cold weather I wanted a chili recipe with a little bit of a bite to it. This Chili recipe is one of the best, you’ll love it. This is a large recipe and it will serve about 12 people. You can cut it in half if it’s too much or freeze the rest. It is great reheated. Enjoy!

 

Chili Recipe
 
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Recipe type: Main
Serves: 12
Ingredients
  • 2 pounds ground beef
  • 1 pound 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 onion (chopped)
  • 3 stalks celery (chopped)
  • 2 green bell peppers (seeded and chopped)
  • 2 green chili peppers (seeded and chopped)
  • 1 tablespoon bacon bits
  • 4 beef bouillon cubes
  • ½ cup beer
  • ¼ cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic (minced)
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (or any hot sauce)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • Chili Recipe 1 Chili Recipe 2
Instructions
  1. Step 1: In a large stock pot over medium-high heat add ground beef and Italian sausage. Break into small pieces with a spatula and cook until browned. Drain off any excess fat.
  2. Step 2: Add spicy chili beans (with the sauce), chili beans, diced tomatoes and tomato paste. Next, add in onion, celery, green peppers, green chili peppers, bacon bits, beef bouillon cubes and beer. Season the chili with chili powder, garlic, oregano, Worcestershire sauce, cumin, hot pepper sauce, basil, salt, pepper, cayenne pepper, paprika, and sugar. Mix well. Cover and simmer for 2 hours stirring occasionally.
  3. Chili Recipe 3

 

 

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Slow Cooker/Crock Pot Vegetable Beef Soup Recipe

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Posted on November 15, 2010 · Leave a Comment
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Slow Cooker Crock Pot Vegetable Beef Soup Recipe

Cold days and hot soup just a great combination. I decided I wanted to go open water fishing one more time before the lakes cover with ice. I thought It would be great to come home from fishing to a nice hot bowl of soup. I took out the slow cooker and the rest is history. When I got home supper was ready.This Slow Cooker/Crock Pot Vegetable Beef Soup Recipe has a great combination of vegetables and seasoning. You can follow the recipe to a tee or do like I did and add all the vegetables at the same time. So if you’re headed out hunting or fishing get the slow cooker going and have a nice hot bowl of soup ready for you when get home. Enjoy

Slow Cooker/Crock Pot Vegetable Beef Soup Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • 1 lb stew meat, cut into ½ "cubes
  • 1 (14½ ounce) can diced tomatoes, do not drain
  • 3 cups water
  • 2 medium potatoes, peeled and cubed
  • 2 medium onions, diced
  • 3 stalks of celery, sliced
  • 2 carrots, sliced
  • 3 beef bouillon cubes
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups frozen mixed vegetables or soup vegetables
Instructions
  1. In a slow cooker, combine the first 12 ingredients.
  2. Slow Cooker Crock Pot Vegetable Beef Soup 11 Slow Cooker Crock Pot Vegetable Beef Soup 12
  3. Slow Cooker Crock Pot Vegetable Beef Soup 13
  4. Cook on high for 6 hours.
  5. Add vegetables cover and cook for 2 hours longer or until meat and vegetables are tender.
  6. Note: I just combined all ingredients and cooked untill tender.

 

 

 

Filed Under: Crock Pot Recipes, Simple Recipes, slow cooker, Soup Tagged With: , , , , , , , , , , , , , ,

Slow Cooker Split Pea Soup Recipe

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Posted on February 10, 2010 · Leave a Comment
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Slow Cooker Split Pea Soup Recipe
This is a thick and hardy Split Pea Soup Recipe. With the  Slow cooker coming to the rescue again. When you are busy what a time saver. With the cold weather and snow setting in nationwide it is just a great time for a good bowl of hot soup. This is a simple recipe. Its has very little prep time so you can get it set up and be on your way quickly. Depending on the ham you are using in this recipe watch the salt that you add. Very easy to get it too salty. The recipe calls for one tablespoon, I would salt it to taste. My wife said it was perfect, however I thought a little less would have been better. Enjoy!
Slow Cooker Split Pea Soup Recipe
 
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Recipe type: Slow Cooker
Serves: 6-8
Ingredients
  • 1 (16 ounce) package dried split peas, rinsed
  • 2 cups ham, diced or 1 ham bone (meaty) or 2 ham hocks
  • 1 cup carrot, diced
  • ½ cup onion, chopped
  • 1 cup celery, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons parsley flakes
  • ¼ teaspoon dried marjoram, crushed
  • ¼ teaspoon dried thyme, crushed
  • 1 tablespoon salt (to taste-definitely reduce if not using water)
  • ½ teaspoon pepper
  • 1½ quarts hot water
Instructions
  1. Place ingredients in slow cooker in the order listed.
  2. Pour in water. Do not stir!
  3. chopped veggies chopped veggies in slow cooker
  4. Slow Cooker Split Pea Soup Recipe ready to cook
  5. Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off the bone.
  6. Remove bones and bay leaf.
  7. Serve Hot
Filed Under: Crock Pot Recipes, Simple Recipes, slow cooker, Soup Tagged With: , , , , , , , , , , , , , , , , , , ,