Spaghetti With Meat Sauce and Italian Sausage

This recipe is basically the same exact thing as the regular spaghetti with meat sauce recipe but it's got a small change that really gives it a little extra oomph! It's delicious and definitely should be put on your weekly menu sometime. I'm going to copy the original recipe and make some changes. It's a nice change from "the ordinary"

Spaghetti With Meat Sauce and Italian Sausage

Ingredients:
1 pkg. Italian sausage links
1 lb. ground beef
4 small cans Hunts tomato sauce (2 Roasted Garlic, 2 Basil & Oregano)
2 small cans tomato paste
1 pkg. frozen Seasoning Blend (onions, peppers, celery)
1 tbsp. minced garlic
1 small cans mushroom pieces and stems
1 small jar whole button mushrooms
1 can Rotel original
Seasonings to taste (Salt, Pepper, Tony Chachere’s, garlic powder, onion powder)
2 tablespoons Worcestershire Sauce
1 can/bottle of beer (any kind will do)
1 tbsp McCormick’s Italian Seasonings
1 tsp sugar
1-2 Bay leaves –optional

Method:

Bring a large pot coated with cooking spray to medium heat. Coat bottom with olive oil and allow to heat. Add 1/2 pkg. sausage and put the rest in a freezer friendly ziploc bag for next time. Brown the sausage on all sides, then add 1/4 can of beer. Cover and allow to simmer until the sausage is cooked through. You may need to add another 1/4 can of beer if it begins to stick. When it's done, remove to a cutting board and cut into bite sized pieces.

Brown ground beef, seasoning while browning with salt, pepper, Tony’s, etc.). When browned, add sausage pieces, minced garlic and frozen seasoning blend. Cook down until veggies are soft. Add can(s) of mushrooms, including liquid, stir well. Add Rotel and stir well. Add cans of tomato paste and mix evenly. Add the rest of the ingredients (tomato sauce, Worcestershire, beer, Italian seasoning, sugar, and bay leaves) and let cook on medium-low heat 20 minutes. Taste seasonings and adjust as needed. Let simmer about 30 more minutes, though the longer it cooks the better it will be! Stir often to keep from sticking to bottom of pot.

Serve over your favorite kind of pasta (I like linguine).



The Verdict: This is great and very husband-friendly. The addition of the extra meat makes it more "manly" and the pork gives it a great flavor.

Maw Maw Doris' Meatballs and Rice and Gravy

Growing up, my grandma always cooked a big lunch every day. At least once a week, it was "meat and rice and gravy." The meat would come in various forms, usually a roast or meatballs. The gravy would consist of basically the meaty grease leftover from cooking. But it was oh so good! Luckily this is one of the few recipes that was written down before her stroke so we can still make it and think of her. I like to serve it with green beans.

Maw Maw Doris' Meatballs and Rice and Gravy

Ingredients:
1 pound of ground chuck
Salt and red and black peppers to taste
1 chopped onion
1 chopped bell pepper (green)
2 stalks celery (chopped)
1 teaspoon garlic (minced)
2 eggs
A little Pet milk
A little tap water
Kitchen Bouquet

Method:

1. Mix ingredients together (don’t over mix!)
2. Roll meatballs (don’t over-roll!)
3. Fry in a little oil until brown on both sides.
4. Take out of skillet.
5. Add about 2 cups hot water to pot.
6. Put meatballs back in.
7. Cover and when it turns back to grease, add more hot water.
8. Repeat step 7.
9. Add 1 capful Kitchen Bouquet.
10. Serve with cooked rice.



The Verdict: This is comfort food at it's best. I realize it doesn't look like much in the picture, but your taste buds will be so happy, I promise you!! When cooking, the meat will be very loose, since no bread crumbs are involved. Be patient and careful with it. Don't turn in the pan until you can feel that they're browned a little, or they WILL fall apart!

Pimiento Cheese Stuffed Burgers

This is another recipe stolen from my friend who is the genius behind the blog Scrumptiously Sassy. She posted it and talked about how delicious this burger was and I admit, I was a skeptic. Pimiento cheese in a burger? Hmm... But I'm a good sport and willing to try new things so I did. I changed/added a few things too.

Pimiento Cheese Stuffed Burgers

Ingredients:

1 lb. Ground Beef
1 Egg
Breadcrumbs
Salt
Tony's Creole Seasoning
Garlic Powder
Onion Powder
Tiger Sauce
Worcestershire Sauce
4 Tablespoons Store-Bought Pimiento Spread
Hamburger Buns
Toppings as desired

Method:

In a large bowl, combine ground beef, egg, a few shakes of Worcestershire sauce, a small touch of Tiger Sauce and the rest of the seasonings to taste. Add enough of the breadcrumbs to hold the meat together. Form into a ball and score into fourths. Take each fourth and form into a ball, then tear apart, making each half into a patty. Put 1 tablespoon pimiento spread in the middle of one, then press the other on top, sealing the edges. Do this for all four patties. Cook as desired and serve on hamburger buns with your desired toppings.


Sorry for the fuzzy picture, but you get the idea!

Verdict: Delicious!! I am no longer a skeptic and will definitely be making this again soon. For our toppings we used Cabot Vermont White Sharp Cheddar, pickles, and grilled onions, along with mayo and mustard. I have a recipe for homemade pimiento cheese that is fantastic, I just didn't have time to make it. I may try that next time just to see how it turns out, but this was fantastic!! Two very enthusiastic thumbs up!

Christen's Meatloaf

I'm not a fan of meatloaf. This is a recipe I've been cooking for years to rave reviews, therefore I'm not going to put a verdict because everyone has liked it for years. I call it meatloaf for people that don't like meatloaf. It's different. And sorry, I didn't take pictures of it, but I cooked it last night with a salad, instant potatoes and a can of turnip greens with some ham in it. Good stuff.

Meatloaf

Ingredients:

1.5 lbs. lean ground beef
1.5 tsp. salt
1 cup breadcrumbs
1/4 tsp. pepper
8 oz. can tomato sauce (I use roasted garlic flavor)
2 TBSP brown sugar
2 TBSP spicy brown mustard
1 egg
1 TBSP vinegar
1 cup sharp cheddar cheese, shredded
1.5 tsp Tony's Creole Seasoning

Method:

Mix meat, breadcrumbs, 1/2 tomato sauce, egg, cheese, salt, pepper and Tony's. Shape into a loaf and place in a greased loaf pan. Poke small holes along the top. In a bowl, combine the remaining tomato sauce with the mustard, brown sugar and vinegar. Pour evenly over the loaf. Bake at 350 for 75 minutes.

Mexican Casserole

This recipe is compliments of my mother-in-law, Aubrita. It is fantastic as a side dish to fajitas, or as a main entree' with a side salad. I cut it in half, so if you are making it for more than a couple of people, please be sure to double the recipe.

Mexican Casserole

Ingredients

1 lb. ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 pkg. Taco Seasoning (I like the hot flavor)
1/2 can Rotel tomatoes
1 can Campbell's Cream of Chicken and Mushroom soup (it's a blended flavor can)
Crushed tortilla chips
1 cup shredded cheese

Method:

In a non-stick skillet, brown ground beef and saute' onion and bell pepper. When meat is browned and veggies are softened, add package of seasoning. Mix well, if needed you can add a small amount of water.

In a bowl, mix your can of soup with the Rotel tomatoes. Set aside. In a casserole sprayed with cooking spray, layer crushed chips, meat mixture, soup mixture. Repeat. Top with shredded cheese. Bake at 350 for 20 minutes.


The ingredients


The baked casserole

Verdict: This is delicious! We made it just like this recipe I typed, which is the half recipe of what she gave me. So remember to double it if needed. We had it with a salad and it was the perfect easy dinner! Highly recommend it!

Vegetable Beef Soup

When I was growing up, if I ever so much as got a case of the sniffles my grandma would have a pot of soup coming my way. Unfortunately I didn't get the recipe for her vegetable beef soup, but I do have another of her soup recipes and was able to use it to concoct my own veggie beef. I believe I've come quite close in replicating her recipe. Warning - it makes a TON! But it freezes great!

Vegetable Beef Soup

Ingredients:
1 pkg frozen seasoning blend
1/2 cup cooking oil
1/2 cup all-purpose flour
1/2 can tomato paste
2 (14 oz) cans stewed sliced tomatoes
2 (15 oz) cans tomato sauce
1 can original Rotel tomatoes
1 can Summer Crisp Corn (DelMonte)
1 can sliced carrots
1 small can peas
1 small can lima beans
2 cans beef broth
1 large cooking spoon of Worcestershire sauce
1 large cooking spoon of Lea & Perrins wine sauce for chicken
2 teaspoons sugar
chopped cabbage
1 large turnip, peeled and chopped
1 red potatoes, peeled and chopped
2 cloves garlic
1 pkg. tender stew meat
salt, black pepper, Tony's Creole seasoning to taste

Method:
In a small pot, add the stew meat and cover with beef broth just till covered. Bring to a boil, then simmer until cooked through.

In a very large pot, make a roux using oil and flour. Oil must be hot before adding flour, stir constantly until the oil/flour mixture turns the color of a brown paper bag. Don't rush it, it's the secret. Add seasoning blend, cook until tender. Add 1/2 can beef broth to dissolve the roux, then add remaining 1/2 can. Once it comes to a boil, add the tomato paste and Rotel tomatoes. Stir well. Add the tomato sauce, stir well. Add the rest of the ingredients, including the broth that the stew meat was simmering in. Cover and simmer on med-low for 45 minutes. Check and adjust seasonings, if needed. Extra beef broth or water can be added if needed.


Vegetable Beef Soup Ingredients


The Soup

Verdict: Fantabulous! While this soup does make enough to feed an army, it's so delicious you will want to eat it for days. Once you get tired of it, put it into quart sized ziplocs, label and freeze. Defrost for a quick dinner on a cold night or when you don't feel well. It has magical healing powers ;)

Crockpot "Easy Company Beef"

I am loooving the crock pot lately! It's so easy to put stuff in there and set it and go play with my baby girl all day! Today I made a recipe from my crockpot cookbook that was basically beef stroganoff. It was a very basic recipe, but there's nothing wrong with that!

Easy Company Beef

Ingredients:

3 lbs. beef stew meat
1 can cream of mushroom soup
1 can sliced mushrooms
1 envelope dry onion soup mix
1/2 cup red wine

Method:

Combine all ingredients into slow cooker, mixing well. Cook on LOW for 10 hours. Serve over rice or noodles.


The Ingredients


My husband wanted his over rice (see asparagus recipe that was posted yesterday)


But I wanted mine over pasta

Verdict: Very good! We much preferred this recipe of what was basically beef stroganoff over the one that I posted not very long ago. It had the desired color of stroganoff and a great beefy (is that a word?) flavor. This will definitely become an easy family favorite crockpot meal!

NY Strip Steaks with Coffee-Peppercorn Marinade; Bacon & Caramelized-Onion Asparagus

For a while now, James and I have been on the hunt for a really good steak marinade. We've come across some good ones, and some pretty good ones, but we wanted a wow really good one. I searched on the Food Network for some recipes and found a marinade that was meant to use for flank steak, but I used for NY Strips instead. I also found a great deal on fresh asparagus at Kroger ($0.94 per pound!!) so I wanted to try something new with that. I decided to try a recipe that was in the most recent Kraft Food and Family magazine, tweaking it a little. Here are the recipes:

Coffee-Peppercorn Steak Marinade:

Ingredients:

3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt

Method:
Mix all ingredients and pour into a dish that your steaks can lay flat in. I put a little bit of Tony's (not much) on the outside of my steaks, then placed them in the dish, covered and marinated in the refrigerator for a few hours, turning occassionally. Cook with whatever your desired method is to your preferred level of "done."


Ingredients for the steak & marinade


Steaks sizzling!

Marinade Verdict: This is hands down the best steak marinade I have ever had the pleasure of having on my steak. Our search has now ended and this will be the only marinade we ever use, ever again! It's just fabulous! I was worried it would be too sweet but it was not at all! We both LOVED it!

Now for the...

Bacon & Caramelized-Onion Asparagus

Ingredients:
4 slices bacon
1.5 lb. fresh asparagus spears, trimmed
water
1/2 cup chopped onions
1/2 cup (good) ranch dressing (I used the creamy ranch in jars in the produce section)
NO MORE THAN 1/4 tsp liquid crab boil (don't put too much or you will have to move out of your house!!)

Method:

Cook bacon in nonstick skillet 3-5 minutes or until crisp, turning frequently. Drain bacon on paper towels. Place asparagus in a microwave-safe casserole, add water until all asparagus is in water. Add tiny amount of crab boil. Microwave on HIGH 6 minutes or until asparagus is crisp-tender. Meanwhile, add onions to skillet, cook and stir until tender. Stir in dressing.

Drain asparagus, top with sauce and crumbled bacon.


The ingredients for the asparagus


All Done!

Asparagus Verdict: Fantastic!!! My first bite I was a little unsure about and felt it could use a little salt. So I added some. From then on, we were both practically licking our plates! The sauce was so delicious and the asparagus were the perfect crisp! I have another bunch in the fridge and you best believe I'll be making it this way again!


Everything ready to eat (potatoes were instant, roasted garlic flavor!)

Do yourself a favor and make this soon!! ~C.

Irish Beef Stew

In honor of St. Patrick's Day today, I'm cooking a crockpot Irish Beef Stew. This recipe comes from the Fix-It and Forget-It Cookbook that friends Karen and Clint Ortis bought us for a wedding gift (thanks Karen and Clint - we love it!!) and can be found on page 83. Of course being from Louisiana, I have to spice it up some. So not pictured in the ingredients is 1 tsp of hot sauce of your choice (we like Louisiana Gold).

Crockpot Irish Beef Stew

Ingredients:
2 lbs. stewing beef, cubed
1 envelope dry onion soup mix
2- 10 3/4 cans tomato soup
1 soup can water
1 tsp. salt
1/2 tsp. pepper
2 cups diced carrots
2 cups diced potatoes
1 lb. package frozen peas
1/4 cup water

Method:

Place beef, onion soup, tomato soup, soup can of water, salt, pepper, carrots and potatoes in slow cooker. Cover. Cook on LOW 8 hours. Add peas and 1/4 cup water. Cover. Cook on LOW 1 more hour.

Notes: as mentioned previously, I added 1 tsp hot sauce. I also added 1 chopped onion (just because I like onions) and about 1/4 cup beef stock because I only used 1 pound of stew meat, so that will make up for the flavor the other pound would have supplied.


The ingredients - minus the hot sauce and onion since they were a last-minute addition.


Stew is ready to cook!


The finished product, right before devouring!

The Verdict: Delicious! James and I both really enjoyed this, which is saying a lot because I don't like stews much! We ate it over rice. I will definitely make this again, however next time I will let the peas cook for more than an hour because I found they could have gone for longer, a little undercooked tasting. Also James and I both felt it needed more salt, but you can add more salt to your own personal bowl. Two thumbs up though!

Spaghetti with Meat Sauce

This should really be called "Linguine with Meat Sauce" but people associate the red meat marinara sauce as "spaghetti" so there you have it. This is a Christen Original Recipe folks! I don't need to put a verdict because I've been making it for years and I've had rave reviews from many friends and family!

Ingredients:
1 lb. ground beef
4 small cans Hunts tomato sauce (2 Roasted Garlic, 2 Basil & Oregano)
2 small cans tomato paste
1 pkg. frozen Seasoning Blend (onions, peppers, celery)
1 tbsp. minced garlic
1 small cans mushroom pieces and stems
1 small jar whole button mushrooms
1 can Rotel original
Seasonings to taste (Salt, Pepper, Tony Chachere’s, garlic powder, onion powder)
2 tablespoons Worcestershire Sauce
½ can/bottle of beer (any kind will do)
1 tbsp McCormick’s Italian Seasonings
1 tsp sugar
1-2 Bay leaves –optional

Method:
Brown ground beef, seasoning while browning with salt, pepper, Tony’s, etc.). When browned, add minced garlic and frozen seasoning blend. Cook down until veggies are soft. Add can(s) of mushrooms, including liquid, stir well. Add Rotel and stir well. Add cans of tomato paste and mix evenly. Add the rest of the ingredients (tomato sauce, Worcestershire, beer, Italian seasoning, sugar, and bay leaves) and let cook on medium-low heat 20 minutes. Taste seasonings and adjust as needed. Let simmer about 30 more minutes, though the longer it cooks the better it will be! Stir often to keep from sticking to bottom of pot.

Serve over your favorite kind of pasta (I like linguine).


The Ingredients - minus Rotel and minced garlic which I forgot to include in the picture!


Ingredients are in, sauce is cooking!


The finished product...

Tony's He-Man Chili

This recipe is one that my parents have been cooking for years. The version they cook comes from Tony Chachere's Microwave cookbook. I've adapted my own version because for one thing I don't have a big enough microwave, they make them smaller nowadays! Also, my tastes are a little different and I like to smell something yummy simmering on the stove for a while! Once you've tried He-Man chili, regular ground meat with chili powder will no longer deserve the name "Chili" in your book!

Christen's Version of Tony's He-Man Chili

Ingredients:
1 lb. ground beef
1/2 pkg. bacon, cut into bite size pieces
1/2 lb. sausage of your choice - you can use more if you like (I don't like)
1 pkg. frozen Seasoning Blend vegetables
2-3 cloves minced garlic
2 tablespoons chili powder
1 teaspoon dry mustard
1/4 cup Worcestershire sauce
3/4 cup beer
2 cans diced Rotel tomatoes
2 cans red kidney beans
1 can pinto beans
Seasoning to taste (Tony's creole seasoning, garlic powder, onion powder, salt)

Cut sausage into bite size pieces. In a pot with a little oil, brown ground beef, bacon and sausage until no longer pink. Add the frozen vegetable blend and minced garlic. Once the vegetables have softened, add the rest of the ingredients, stirring well to mix. Season to taste. Cook for 1 hour on low-medium heat. Serve with cubed sharp cheddar cheese and cornbread (if desired).


The ingredients


Chili simmering


I like to use these cups so I can cuddle up on the couch to eat!

Verdict: As I said, my family has been making this chili for years so it comes as no surprise to anyone for me to give this two thumbs up. If it counted, I would even give it two big toes up ;) It's fantastic. Run, don't walk, to the store to get the ingredients NOW!

Beef Stroganoff

Once upon a time in a land far far away.... just kidding. But I really do have a story behind Beef Stroganoff. When my husband James asked me out for our first date, he invited me over to his house for dinner. I asked what he was cooking and he responded with "meat and noodles." It turned out to be Beef Stroganoff and it was very good. But oddly enough, that was the last time we had it, six years ago!

Yesterday I was trying to think of something good for supper and went on the Food Network website. One of the first things to catch my eye was Beef Stroganoff. I used Paula Deen's recipe and tweaked a few things to my liking. I'll put notes on what I did differently. Here it is:

Link to her recipe at: http://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe/index.html

Beef Stroganoff

Ingredients

1 1/2 pounds cubed round steak, cut into thin strips (I used a ribeye steak)
House Seasoning, recipe follows (I just seasoned with Tony's, salt, garlic powder and onion powder)
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth (I used Beef Stock)
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

Notes: I left the recipe for her house seasoning in just in case you want to use that, as the recipe calls for. I used Tony Chachere's seasoning, garlic powder, onion powder, and salt. After reading the reviews of her recipe before cooking, I decided to use a ribeye steak (available at Wal-Mart in a package of one) for more tender meat. I also used beef stock instead of broth, following recommendation of one of the reviews. And finally, I added a splash of white wine for a little extra something!


The ingredients


One ribeye, cut into thin slices


Onions and mushrooms cooking


The finished meal

The verdict: Very tasty. The sauce had a great flavor, I was a little disappointed that it wasn't darker though. Stroganoff tends to be more of a light brown sauce and this one wasn't. That would easily have been fixed by adding a bit of browning liquid but I didn't feel like messing with that. It tasted great and will definitely be served again!

Christen's Ultimate Bacon Cheeseburger

Before I start with this recipe, let me just say that this is NOT a healthy recipe. I feel really guilty because I've been trying to lose weight and have lost about 7 lbs since a couple of weeks ago. I have a feeling that all went byebye! I have been craving a really really good cheeseburger. Today, my wish was fulfilled! I didn't originally plan to include this recipe on the blog because it is SO unhealthy but it was so dang good, my husband James is making me include it! So that's the reason behind the lack of pictures, we only have a pic of the finished product. Enjoy.

Christen's Ultimate Bacon Cheeseburger

1 lb. 80/20 ground beef
a few slices raw bacon
1/2 yellow onion, cut into slices
8 slivers of Cabot's Vermont White Sharp Cheddar Cheese
Tony Chachere's cajun seasoning, onion powder, garlic powder, salt - to taste
1 tsp minced garlic
1 egg
breadcrumbs - you really have to eyeball this, no measuring
1 tbsp beer
four pats butter, with Tony's seasoning sprinkled over the top of them

In a medium sized mixing bowl, combine ground beef, seasonings, minced garlic, egg, and beer. Add enough breadcrumbs to hold the mixture together well. With your hand, score the mixture into four equal sections (making an X basically). Remove one section, pat it into a ball and then break it in half. Pat one half into a flat patty shape. Place one pat butter in the middle of this, set aside and pat the other half into a flat patty shape. Place this one on top of the other one and press the sides together, sealing the butter pat inside. Do the same with the other three sections of meat mixture. (Note: You can do this in advance if you are going to be cooking for guests, just keep the meat patties in the refrigerator until ready to cook.)

In a non-stick skillet, fry bacon until cooked to your liking. Set on paper towels to drain. Do not discard the bacon grease. In the same pan, cook the onions until tender, you can set these on the same paper towels as the bacon.

Again in the same pan, cook the hamburger patties, flipping to evenly cook each side. When they are pretty much cooked, place two slices of the sharp cheddar cheese on top of each patty and cover the skillet until the steam melts the cheese. Remove and set each patty on a plate. Eat on buns with desired condiments and the bacon and onions.



The Verdict: Two very very enthusiastic thumbs up. While this recipe is absolutely as unhealthy as you can get, it's awesome. The butter makes the meat cook inside by melting and bubbling, so the burger doesn't get dry. While I would only cook something this bad for you maybe once a year, it was definitely worth the seven days of workouts I'm going to have to do to keep it off! Soooooo good!!!!

Hot Dog Chili

Yeah that's right, no canned stuff here! This recipe actually is not a new one to me, but I thought I'd share anyway. About a year ago, James and I watched a show on the Food Network about the best hot dogs across America. So many people raved about this place Pink's in California and said it was their chili that made it so great. So I looked online and found a recipe that was supposed to be similar to theirs. If it is or not, I can't say since I've never had the real deal. But this is a good one. Sorry, it's been a long time so I can't divulge the source of this recipe but I will say that it is not a Christen original. Once you have it though, you'll never go back to the canned junk!


Chili for Hot Dogs

1 pound ground beef
1 clove garlic, minced
1 medium onion, chopped
1/2 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
Salt, pepper
1/8 teaspoon cinnamon
1 tablespoon chili powder
1/2 teaspoon cumin


Brown beef, garlic and onion in skillet. Cook until tender. Place portion at a time in blender and blend a few seconds.

Put meat mixture back into pot and add tomato paste, water, vinegar, Worcestershire and salt and pepper to taste. Add cinnamon, chili powder, and cumin.

Bring to a boil and reduce heat to simmer at least 30 minutes.

Stir occasionally and add a small amount more water if needed.


The ingredients


The Chili

Verdict: Like I said, this is not new to us but oh so good! We both love it. We'll never buy another can of chili! A note though, for anyone with an immersion mixer - those work superb in this recipe!