October 9, 2009 at 1:45 pm (Main Dish, canned black beans, canned chopped green chiles, canned pinto beans, cheddar, chili powder, ground beef, onion, salsa, scallions, slow cooker, stovetop, tomato sauce)
Prep Time: 15 min
Total Time: 8 hours 20 min
Makes: 6 servings
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups thick ‘n chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
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1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.
Substitution: Vary the taste by using black beans instead of pinto beans. If you like a milder chili, use mild salsa and a little less chili powder.
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May 3, 2009 at 11:39 am (Main Dish, canned black beans, canned chopped green chiles, canned diced tomatoes, canned pinto beans, corn tortillas, frozen corn, ground cumin, monterey jack cheese, oregano, oven, scallions, sour cream, yogurt)
15 oz canned pinto or black beans, drained and rinsed
14 oz canned diced tomatoes
4 oz chopped green chilies
2 C frozen corn, thawed
2 green onions, minced
1/2 t ground cumin
1/2 t dried oregano
8 corn tortillas
1 1/2 C grated Monterey Jack cheese
Plain yogurt or sour cream (optional)
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Preheat oven to 400 degrees. In a large mixing bowl, combine beans, tomatoes, chilies, corn, green onions, cumin and oregano; mix thoroughly.
Oil a 2-quart casserole or baking dish. Line baking dish with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of cheese. Repeat.
Bake 12 to 15 minutes, or until cheese is bubbly. Let stand 1 to 2 minutes, then cut into squares to serve. Top each serving with a dollop of yogurt or sour cream if desired. Makes 6 servings.
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May 1, 2009 at 1:34 pm (canned black beans, canned kidney beans, canned pinto beans, chili powder, cilantro, frozen corn, garlic, green bell pepper, ground cumin, hot cooked rice, jalapeños, mexican-style stewed tomatoes, onion, oregano, quinoa, red pepper (cayenne), stovetop, vegetable oil)
6 servings
Instead of black beans you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa or rice.
2 t vegetable oil
1 medium onion, finely chopped
1 medium green pepper, diced
2 jalapenos, seeded and minced
2 cloves garlic, minced
1 T chili powder
1 t ground cumin
1 t dried oregano
1/8 t cayenne pepper
14 oz canned Mexican-style stewed tomatoes
32 oz canned black beans, rinsed and drained
3/4 C water
1 C frozen corn
1/3 C chopped cilantro
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In a large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeno and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
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May 1, 2009 at 12:45 pm (Aldi ingredients, Main Dish, Side dish, canned black beans, canned diced tomatoes, canned kidney beans, canned pinto beans, chili powder, dried onions, fresh tomatoes, garlic powder, ground beef, ground cumin, long-grain white rice, oregano, red pepper (cayenne), salt, stovetop, tomato sauce, vegetable oil)
Hillbilly Housewife
2 tablespoons oil
1 cup long grain white rice
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 tablespoon dry onion
Dash red pepper (optional)
8 oz can tomato sauce OR 1 cup chopped fresh or canned tomatoes
2 cups water
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Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.
If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.
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April 9, 2009 at 3:51 pm (Main Dish, black beans, canned chipotle chiles, canned pinto beans, cheddar, cheese, corn, corn tortillas, eggs, fresh tomatoes, green bell pepper, ground beef, ground chicken, ground cumin, ground pork, half-and-half, milk, olives, orange bell peppers, oven, pepper, red bell peppers, salsa, salt, scallions, sharp cheddar cheese, sour cream, stovetop, yellow bell pepper)
If you can’t find the pureed chipotles, get whole ones and chop them very finely. Leftovers can be refrigerated or frozen; add small amounts to chili, bean soups, scrambled eggs, or any dish that you’d like to kick up a notch.
Prep Time: 25 minutes
Total Time: 90 minutes
Servings: 6
1 1/2 – 2 cups cooked ground beef, turkey, or chicken (12-16 ounces before cooking)
1/2 cup chopped green onions
1 cup tomato mild, medium or hot salsa
1 tablespoon canned pureed chipotle (optional)
1 1/4 cups half-and-half or whole milk
2/3 cup sour cream
4 large eggs
1 teaspoon ground cumin
salt and pepper to taste
9 six-inch corn tortillas
2-3 cups grated sharp cheddar (4-5 ounces)
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Heat oven to 350 degrees. Mix cooked ground meat, green onions, salsa and chipotle puree in a bowl. Combine half & half, sour cream, eggs, cumin, salt, and pepper in a second bowl; whisk until smooth.
Place 3 of the tortillas in the bottom of a round, 8-inch soufflé dish (or similarly sized deep baking dish), overlapping them to cover the bottom of the dish. Spread a third of the meat mixture over tortillas. Pour a third of the egg mixture over meat. Distribute a third of the grated cheese over this. Repeat these layers two more times. Bake uncovered until liquid is barely set, 65-70 minutes.
Serving Suggestions:
Add any of the following to this dish (or replace the meat with them): cooked black or pinto beans, roasted corn, chopped sweet peppers, sliced olives, or chopped tomatoes. Substitute mild cheddar or other cheeses for the sharp Cheddar.
Copyright by Terese Allen
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April 5, 2009 at 11:10 am (7 ingredients or less, Main Dish, Side dish, canned kidney beans, canned pinto beans, chili powder, cilantro, garlic, ground cumin, lime juice, oregano, stovetop, vegetable oil)
If you like a burn, include some of the seeds of a dried chili, supplement chili powder with hot red pepper flakes or cayenne, or serve the beans with hot sauce on the side. To contrast the hot peppers, serve the beans on plain boiled rice, on cornmeal mush, over hominy, or on a baked potato, with or without chopped onions and/or shredded cheddar or jack cheese on top. Makes a great meal with corn chips or corn tortillas on the side. To be more elaborate, roll the beans in softened corn or flour tortilla with shredded cheese and, if available, shredded iceberg lettuce.
Serves 2 to 4, depending on how you eat them
2 T vegetable oil
2 large cloves garlic, smashed or pressed
1 T chili powder OR 1 dried pasilla chili or ancho chili, seeds and stem discarded
14 oz canned plum tomatoes, with their juice, chopped
2 16-oz cans red kidney beans or pinto beans, drained
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1. In a medium saucepan, over medium-low heat, combine the oil and garlic.
2. While the garlic is cooking slowly, add the chili powder, or, if using a dried chili, use scissors to cut the chili into very fine strips directly into the pan. Stir every once in a while. Cook about 2 minutes.
3. Add the tomatoes, stir well, and increase beat slightly. Let the sauce simmer 15 minutes, until thickened.
4. Add the beans and stir well again. Bring to a simmer and let simmer very gently another 10 minutes. (Can be prepared ahead, but may need a little additional water when reheated.)
5. Serve very hot.
Variations Chili powder contains oregano and cumin. If using a dried chili, add 1/2 teaspoon dried oregano and 1/4 teaspoon cumin, if desired. (You might want to add these even if using chili powder. Chopped cilantro and/or a few drops of lime juice are to the taste of some people.
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March 29, 2009 at 1:16 pm (Main Dish, ancho chili powder, canned diced tomatoes, canned pinto beans, cilantro, frozen corn, garlic, ground chicken, ground cumin, ground turkey, jalapeños, olive oil, oregano, stovetop)
Prep Time:20 min
Start to Finish:50 min
makes:7 servings (1 cup each)
2 teaspoons olive oil
1 lb lean ground turkey or chicken
2 medium jalapeño chiles, seeded, finely chopped
2 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 cup water
1 cup frozen sweet corn
2 tablespoons ancho chile pepper powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
2 tablespoons chopped fresh cilantro, if desired
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1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add turkey; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Add jalapeño chiles and garlic; cook 2 to 3 minutes, stirring occasionally.
2. Stir in tomatoes, beans, water, corn, chile pepper powder, cumin and oregano. Heat to boiling. Reduce heat to low; simmer uncovered 25 to 30 minutes, stirring occasionally, until flavors are blended. Sprinkle individual servings with cilantro.
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