Chili Quarter Pounder Food

CHILI FOR A CROWD

Chili for a Crowd image

This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. -Lisa Humphreys, Wasilla, Alaska

Provided by Taste of Home

Categories Dinner Lunch

Time 1h25m

Yield 24 servings (6 quarts).

Number Of Ingredients 17

Ingredients

3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced

Steps:

In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 422mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.

QUICK QUARTER-POUNDERS

Quick quarter-pounders image

Some good quality mince, a slice of tomato, some mayo, a bit of onion and a toasted bun equals burger perfection in our eyes

Provided by Gary Rhodes

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 11

Ingredients

500g pack lean minced beef
1 egg , beaten
vegetable oil , for brushing
1⁄2 cucumber , peeled
pinch sugar
dash malt vinegar
4 tbsp light mayonnaise
mustard , to taste (American, Dijon, English or wholegrain)
1 beefsteak tomato , cut into 4 slices
1 red onion , sliced into rings
1⁄2 iceberg lettuce , divided into leaves

Steps:

Mix together the minced beef and enough beaten egg to bind it together, seasoning with salt and pepper. Divide the mince into four, shaping and pressing each into a burger. Heat a grill pan or the grill. Brush the burgers with the oil and cook for 6-7 mins on each side (using a baking tray if beneath the grill) for medium.
Meanwhile, cut the cucumber into thick slices. Put the slices in a bowl and season with salt, pepper and a pinch of sugar. Add a small splash of malt vinegar and mix well. Stir together the mayonnaise and the chosen mustard.
Present the burgers on the tomato slices, topping with the mustard mayonnaise, cucumber slices and onion rings. Finish with the burger on an iceberg leaf, topping with another leaf, if you prefer.

BIG POT CHILI FOR A CROWD

Big Pot Chili for a Crowd image

I whip up this great chili to feed a lot of people. But if you DO have any leftover, it freezes nicely, and will keep in the freezer for 3 months.

Provided by MizzNezz

Categories Beans

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 large onions, chopped
1 large green pepper, chopped
4 teaspoons bacon grease (or veg oil)
2 lbs ground beef
2 (30 ounce) cans chili beans
2 quarts tomatoes
2 quarts tomato juice
1 (16 ounce) can tomato sauce
4 -5 teaspoons chili powder (or to your taste)
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons salt (or to your taste)
1 teaspoon pepper
1/2 teaspoon red pepper flakes

Steps:

In large soup pot, saute onions and green pepper in bacon grease.
Add ground beef and cook and stir until no longer pink.
Add all remaining ingredients.
Bring to a boil, stirring occ.
Simmer for 1 hour, stirring occ.

Nutrition Facts : Calories 451.2, Fat 14.1, SaturatedFat 5.3, Cholesterol 52.8, Sodium 1172.7, Carbohydrate 54.2, Fiber 10.8, Sugar 8.7, Protein 29.6

MCDONALD'S STYLE QUARTER POUNDER HAMBURGER WITH CHEESE

McDonald's Style Quarter Pounder Hamburger With Cheese image

The McDonald's Quarter Pounder was first introduced into the United States in 1973. Outside of the United States, it also goes by the names of the McRoyal, or the McRoyal with cheese.

Provided by Broke Guy

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb ground chuck
1/4 lb lean ground beef
3 tablespoons salt
1 teaspoon black pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
4 medium sized hamburger buns with sesame seeds
ketchup, as needed
mustard, as needed
4 tablespoons dried onions, soaked in ice cold water
8 american processed cheese slices
8 dill pickle slices (use the chip form)

Steps:

Mix all of the dry ingredients together in a separate bowl for McDonald's burger seasoning.
Add the meat to a large bowl and lightly blend. Weigh the meat mixture into exactly four 4-ounce patties for a quarter pound McDonald's patty.
Place the burgers on a sheet pan in between two pieces of parchment paper and place in the freezer for 1 1/2 hours.
When ready to cook, remove the onions from the water and drain thoroughly.
Heat a large, nonstick griddle to high. Remove the burgers from the freezer exactly 2 minutes before you are ready to cook them.
Place the bun on a clean part of the flat top and toast until warm.
Place the patties on the griddle, season heavily with the seasonings and let them sit for 30 seconds. Using a spatula, press down heavily on the patty for roughly 6 seconds. Flip the burger and repeat, remembering to season heavily.
When buns are warm, remove to work station. On the crown of each bun, place 5 nickel-sized dollops of ketchup, four in each corner and one in the center. In the empty spaces, place five smaller dots of mustard.
Divide the onions between the buns placing them on the ketchup and mustard.
Place a slice of cheese on each bottom bun then the cooked patty on top of the cheese.
Add another slice of cheese to each hamburger patty and place 2-3 pickles chips on top of the cheese.
Assemble the top and bottom portions of the hamburger and serve.

Nutrition Facts : Calories 439.8, Fat 31.3, SaturatedFat 15.7, Cholesterol 113.5, Sodium 5971.4, Carbohydrate 6.6, Fiber 0.5, Sugar 0.6, Protein 31.9