Beef and Beer Chili

Recipe & picture courtesy of My Recipes

Serves 4

• 1 1/2 cups chopped red onion (about 1 medium)
• 1 cup chopped red bell pepper (about 1 small)
• 8 ounces extralean ground beef
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 (19-ounce) can red kidney beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14-ounce) can low-sodium beef broth
• 1 (12-ounce) bottle beer (such as Budweiser)
• 1 tablespoon yellow cornmeal
• 1 tablespoon fresh lime juice

1. Combine first 4 ingredients in a large Dutch oven over medium-high heat.
2. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
3. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

**Personal Review: No Review Yet**

Tex-Mex Chicken and Rice Casserole

Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 25 minutes

• 1/2 cup chopped onion (1 medium)
• 1 tablespoon olive oil
• 1 6.9-ounce package chicken-flavored rice and vermicelli mix
• 1 14-ounce can chicken broth
• 2 cups water
• 2 cups chopped cooked chicken or turkey
• 1 cup chopped seeded tomatoes (2 medium)
• 3 tablespoons canned diced green chile peppers, drained
• 1 teaspoon dried basil, crushed
• 1-1/2 teaspoons chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (2 ounces)

1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

**Personal Review: This came out great – I would add corn and black beans next time though.

Southwest Steak and Peppers

Recipe & picture courtesy of Parents

Makes: 6 servings
Cook: 8 minutes
Prep: 10 minutes
Broil: 14 minutes
Freeze: at 450 degrees F for 5 minutes

• 2 red peppers, sliced
• 2 green peppers, sliced
• 2 medium-size onions, sliced
• 2 Tbs. olive oil
• 1/2 tsp. chili powder
• 1-1/2 pound flank steak
• 1/8 tsp. salt
• 1 jar (16 ounces) marinara sauce
• 1 cup chipotle-flavored cheddar cheese
• baked French fries, for serving, optional

1. In a large nonstick skillet, saute peppers and onions in olive oil over medium-high heat for 8 minutes. Season with chili powder. Season flank steak with salt and pepper. Broil 5 to 7 minutes per side or until internal temperature registers 145 degrees F on an instant-read thermometer.
2. Slice and place in a baking dish. Heat 1 cup of the marinara sauce. Spoon pepper mixture and heated sauce over the top. Sprinkle cheddar cheese over the peppers and bake at 450 degrees F for 5 minutes. Serve with fries if desired and the remaining marinara sauce.

**Personal Review: No Review Yet**

Honey Spice-Rubbed Pork Tenderloin

Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 35 min
Makes: 4 servings

• 1 pork tenderloin (1 lb.)
• 1/4 cup KRAFT CATALINA Dressing, divided
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. dry mustard
• 1/2 tsp. paprika
• 1/4 tsp. dried thyme leaves
• 1 Tbsp. honey

1. Preheat oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
2. Bake 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).
3. Remove meat from oven; cover with foil. Let stand 5 min. before slicing.

How to Prepare on the Grill:
Preheat grill to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 min., or turning occasionally. Brush with some of the honey mixture. Continue grilling 5 to 10 min. or until meat is cooked through (160ºF), turning and brushing frequently with honey mixture. Let stand covered with foil, 5 min. before slicing.

**Personal Review: No Review Yet**

Venison Chili

Recipe source unknown

Serves 6

• 1/4 cup olive oil
• 2 large onions, chopped
• 1 cup chopped celery
• 3 garlic cloves, minced
• 3 lb venison burger
• 1 qt tomatoes
• 1 3/4 cup beef broth
• 6 oz tomato paste
• salt
• 4 tsp cumin
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• 1/2 tsp oregano
• 1/2 tsp allspice
• 2 cans Mexican chili beans

1. Heat oil. Cook onions, celery, and garlic over medium heat until vegetables are soft. Add burger, breaking meat up with a fork; cook until meat is done throughout.
2. Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, cayenne pepper, oregano, allspice. Cook over low heat for 1 hour.
3. Add beans, heat through.

**Personal Review: No Review Yet**

Ginny’s All-American Chili Chowder

Recipe & picture courtesy of Parents

Makes: 12 servings
Cook: 20 minutes; Slow-Cook 4 hours on HIGH or 7 hours on LOW
Prep: 10 minutes

• 2 tablespoons olive oil
• 3 medium-size onions, diced
• 2 pounds lean ground turkey
• 2 cans (28 ounces each) diced tomatoes
• 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
• 1 can (28 ounces) baked beans
• 1 can (8 ounces) tomato sauce
• 4 cups frozen corn, thawed
• 1/4 cup chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Tortilla chips, optional

1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

**Personal Review: No Review Yet**

Taco Salad Bowls

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

• 4 flour tortillas (8 inch)
• 1 Tbsp. chili powder, divided
• 3/4 lb. extra lean ground beef
• 1 cup matchlike carrot sticks
• 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
• 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
• 4 cups torn salad greens
• 1 large tomato, chopped
• 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
2. Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
3. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

**Personal Review: No Review Yet**

Chicken Taco Patties

Recipe & picture courtesy of Rachael Ray

SERVES 4 

• 1 pound ground chicken
• 1 cup chopped onion, plus more for serving
• 2 tablespoons finely chopped canned jalapeño chiles
• 1 tablespoon chili powder (a palmful)
• 1 tablespoon grill seasoning (a palmful)
• 1 clove garlic, finely chopped
• 1 tablespoon extra-virgin olive oil (EVOO)
• 1 cup shredded monterey jack cheese
• 4 whole wheat hamburger buns
• 1 romaine lettuce heart, shredded
• 1 cup taco sauce

1. In a medium bowl, combine the chicken, 1 cup onion, jalapeños, chili powder, grill seasoning and garlic. Form four patties.
2. Heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Add the patties and cook for 4 minutes on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

**Personal Review: No Review Yet**

Slow Cooker Chili

Recipe source unknown

Serves 12

Spice mixture

• 3 tbsp favorite chili powder
• 3 tbsp New Mexico-style or a medium to hot chili powder
• 2 tsp cumin
• 1 tbsp garlic powder
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp brown sugar

Chili

• 2 lbs beef sirloin or chuck, trimmed of fat
• 1 large onion, peeled, chopped
• 1 large green pepper, washed, cored, chopped
• 2 tbsp canola oil, divided
• 1 tsp crushed garlic
• 2 cans (15 1/2 oz.) hot or mild chili beans
• 1 can (28 oz) diced tomatoes with their liquid
• 8 oz tomato sauce
• 1 can (14 oz) less sodium beef broth

1. In a small bowl, mix all the spice mixture ingredients; set aside.
2. Place the beef in the freezer for 20 minutes before cutting into pieces.
3. Meanwhile,, chop the onions and green pepper. In a large skillet, heat 1 tbsp of canola oil. Add the onions, and saute about 5-8 minutes. Add the green pepper and garlic, and continue cooking another 8 minutes. While the onions and green pepper cook, remove the meat from the freezer and dice it into small pieces.
4. Place the onion mixture into a slow cooker. Add the remaining 1 tbsp of canola oil to the skillet and use medium-high heat. Working in batches if necessary, add the beef pieces to the skillet. Brown the meat on all sides. Sprinkle with a few tbsp of the spice mixture and toss to coat.
5. Add the seasoned meat to the slow cooker. Stir in the beans, tomatoes, tomato sauce and half the beef broth and the remaining spice mixture. If the mixture seems to too thick, add more beef broth to desired consistency.
6. Cover and cook on low for 6-8 hours or until meat is very tender. Taste and adjust seasonings as necessary. Serve topped with shredded cheese and sliced greens and with corn bread.

 **Personal Review: No Review Yet**

Slow-Cooker Hearty Beef Chili

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 6 hr 10 min
Makes: 8 servings, about 1 cup each

• 1-1/2 lb. lean ground beef
• 1 can (15 oz.) dark red kidney beans, drained, rinsed
• 1 can (15 oz.) light red kidney beans, drained, rinsed
• 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Mild Salsa
• 1 can (16 oz.) no-salt added tomato sauce
• 2 Tbsp. chili powder
• 1 onion, chopped
• 1 cup frozen corn, thawed, drained
• 1 cup KRAFT Mexican Style Shredded Four Cheese

1. Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
2. Cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
3. Stir just before serving. Serve topped with the cheese.

**Personal Review: No Review Yet**