Homemade Chili

It’s really cold here today so tonight I will be cooking something to warm up our innards.  Chili is always great when it’s cold outside.  I’ve had this recipe since I was a young bride in my first marriage.  The Kids Dad brought it home from work one day from one of his co-workers.  You can adjust the spiciness by adjusting the amount of cayenne pepper.  Hubby and I neither one like anything that is ‘set your mouth on fire’ hot so it’s pretty mild as I have it listed.  It’s great alone or over Frito’s for Frito Pie. 


1 lb. ground beef or ground turkey
1 16 oz. can pinto beans
1 16 oz. can refried beans
2 cups tomato juice
1 10 oz. can diced tomatoes & green chilies (Ro-Tel)

1/2 cup chopped onion
1/2 tsp. salt
1 tsp. cumin

1/4 tsp. cayenne pepper
1 tsp. paprika

1/2 tsp. garlic powder
3 tbs. chili powder
1 tbs. molasses

Brown meat with copped onion.  Drain & rinse and return meat to 4 qt. stew pot.  Add spices and stir.  Add remaining ingredients and stir to blend.  Cook on low heat and let simmer uncovered for a couple of hours.  Can also be placed in crockpot or slow cooker on low heat.


Beef and Cabbage Casserole

I came up with this simple and easy recipe one evening when I was tired of the same old stuff all the time. If you like cabbage rolls then you will probably like this dish.

1 lb. ground beef, browned, drained and rinsed under hot running water
1 medium head of cabbage, cleaned, cored and shredded
1 can (26-32 oz.) Spaghetti sauce, your choice of brand and flavor (I use Del-Monte Garlic & Herb)
Grafted Parmesan Cheese (optional)

Combine all ingredients in 11 X 15 oblong glass casserole dish. Bake in 350 degree oven for 45-60 minute. Sprinkle top with grated Parmesan Cheese (optional and tastes great without).

Serves 4-6

Tin Can Stew

Even though the days are still warm here, the evening has started cooling down pretty rapidly.  I’ve started making some of our favorite cool weather meals.  Last night I made what I call Tin Can Stew, aptly named by the fact that it uses vegetable from tin cans.  For working women and busy mom’s, this is something that can be assembled in a hurry and left to simmer on the stove while their attention is diverted to the many other details that kids’ and the end of the day bring.

Tin Can Stew

1 pound of browned ground beef
1 29 oz. can of Veg-All Homestyle Large Cut vegetables
1 14 1/2 oz. can pea’s
1 14 1/2 oz. can green bean’s
1 15 oz. can whole corn
1 15 oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 cup water
4 tablespoons Better Than Bullion Beef Base

In 4 quart dutch oven combine all ingredients except Better Than Bullion Beef Base.  Bring to a simmer and add the Better Than Bullion Beef Base stirring until thoroughly dissolved.  Let simmer uncovered for about 30 minutes.  Makes approximately 4 quarts of soup.

Ground turkey can be substituted for the ground beef.

If fresh vegetable are substituted for the canned vegetables, allow for a long simmer time of about 1 hour.

Happy Eatin’ Y’all!

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