its that time of year-i need a chili recipe?

Question

what about minute steaks in the crockpot any good recipes?

Answer 1

Here are some great recipes.

Answer 2

I can't give you quantities exactly, but this is roughly what I do for 4 people:

1 x packet mince (I use Lamb mince)
2 x onions, chopped
3 x garlic cloves, chopped
1 x red pepper, chopped
2x hot chili, chopped (adjust to your taste)
1 x tin tomatoes
1 x tin red kidney beans, drained

Fry the garlic, onion, red pepper, and chili in a little oil til brown, then set aside. Add the mince to the pan and brown, then return the veggies to the pan with the mince. Add the tin tomatoes and about half a can of water, bring to a simmer and season. Cook for around 20 -25 minutes and then add the kidney beans, cook for a further 10 minutes.

I then use this mixture to fill soft tortillas, roll them up like cannelloni, put them in a baking dish and pour over some ready made tomato based sauce, the kind you use with pasta. Sprinkle with cheese then bake in the oven til the cheese is brown and the sauce bubbly.

Answer 3

2 lbs. hamburger/sausage combined
1 c. diced onion
1 c. sliced mushrooms
1/2 c. diced green pepper
1 lg. can of kidney beans
2 lg cans of chili beans
1 pkg. chili seasoning
2-3 cans tomato sauce
2 Tbsp. brown sugar
Brown the first 4 ingredients, drain.
put in crockpot. Add all the remaining ingredients.
Cook all day on low to med. heat
when the beans are cooked it is done.
My whole family loves this chili recipe & I've tried a few but this is their fav.

Answer 4

An original recipe from the King of Texas Chili Cookoffs!

Frank X Tolberts Original Texas Chili

2 to 4 ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons vegetable oil
3 pounds lean beef chuck, cut in bite-sized pieces
1 to 2 cups beef stock or water
1/3 cup finely chopped garlic
1 yellow onion, finely chopped
2 tablespoons ground cumin
1 tablespoon ground oregano
salt
1/2 cup Hungarian sweet paprika
1 or 2 fresh cilantro sprigs
If using chiles, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer. Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.

Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick or looks too dry. When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve. Makes 4 to 6 servings.



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Note: There is an easy way to remove excess fat from this or any dish, but you have to make it ahead of time. Let the chili cool, then refrigerate it for several hours or overnight. The excess fat will harden on the surface and be easy to remove. Then, reheat to serving temperature.

Answer 5

1 pound mixed ground beef and sausage, browned and drained
1 medium onion, diced
1 green bell pepper diced
2 cups chopped celery
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can whole, peeled tomatoes
Ground cumin
Chili powder
1 (14 1/2-ounce) can pinto beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2-ounce) can kidney beans, drained and rinsed
1 package chili seasoning mix
Shredded cheddar, sour cream, chopped green onions, for garnish

In a skillet brown ground beef and sausage, drain and set aside.
Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Answer 6

I could give you the family chili recipe but then I'd have to kill you LOL!!

Super market, canned goods, Hormel LOL!!!!