GERRY'S CHILI
This is a chili recipe I put together from a bunch of recipes to get the taste I wanted. This is a flavorful chili. Can be served with sour cream or cheese topping for a great taste. We made this for a church supper a while back and had people coming back for seconds, thirds and fourths and commenting on how good the chili was. Enjoy!!!
Provided by Gerry H.
Categories Beginner Cook
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Brown hamburger & onions. Drain. Add tomatoes,tomato sauce, beans,and dry ingredients. Mix together.
- Make sure all the dry ingredients are blended together before adding to the liquid. Simmer for at least one hour. Remove bay leaf. Much better the next day. Freezes very well.
- 1 (15 ounce) can tomato sauce plus 1/2 teaspoon Italian seasoning can be substituted for the Italian tomato sauce.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
GERRY'S EASY IRISH STEW
This is a super simple and delicious Irish stew recipe which is perfect on a Sunday...and it'll make your house smell delightful too!
Provided by cricrinapoli
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h49m
Yield 6
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery.
- Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano.
- Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 59 g, Cholesterol 32.7 mg, Fat 7.4 g, Fiber 7.9 g, Protein 20 g, SaturatedFat 2.2 g, Sodium 632.9 mg, Sugar 6.1 g
GERRY'S CHICKEN ENCHILADAS
This is my own recipe, and it's not the easiest dish I've ever made, but it's very good! Makes 6 awesome enchiladas!
Provided by GERRYG58
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 6
Number Of Ingredients 13
Steps:
- Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
- Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
- In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.
Nutrition Facts : Calories 718.2 calories, Carbohydrate 38.1 g, Cholesterol 181.9 mg, Fat 46.8 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 25.7 g, Sodium 1408.2 mg, Sugar 9.8 g
GERMAN CHILI
I just made the name up since I didn't have one...This is not really a recipe, just something that I do...And I think it's great...
Provided by Tom Collins
Categories Meat
Time 4m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Drain the juice from the kraut.
- When the chili is cooked enough to give it a taste test, add some of the sauerkraut and give it another test.
- Add as much as you like but beware, as the chili cooks, the sour taste will get a little bit stronger.
- If you don't want to"spoil" the whole pot, set a dish of kraut on the table and let folks add their own.
Nutrition Facts :
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