Pappys Chili Food

PAPPY'S CHILI

Pappy's Chili image

This recipe originated with my father, Pappy to his grandkids, and I love to make it. Serve it with hot, white rice and garnish with sour cream and shredded cheddar cheese.

Provided by Loretta Hall

Categories Chili

Time 1h30m

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1 small green pepper, seeded and chopped
1 medium red onion, peeled and chopped
1 c beef broth
1 can(s) rotel tomatoes and chili's, mild (or hot, depending on taste)
2 can(s) tomato sauce
1 can(s) kidney beans, (optional)
1 can(s) tomato paste, italian
1 pkg chili seasoning, (prefer old el paso when you can find it, but mccormick's medium works great, too)
5 dash(es) salt/pepper/seasonings

Steps:

1. In medium skillet, brown ground beef, onion, and bell pepper, and salt/pepper until ground beef is cooked well; drain well.
2. In dutch oven, mix ground beef mixture with all other ingredients. Simmer over medium heat until well heated, then reduce heat and simmer for at least an hour. Chili is ready to eat once it is hot, but it's better the longer it simmers.

THE OLD PAPPY COCKTAIL

The Old Pappy Cocktail image

A refreshing cross between an Old Fashioned and a whiskey sour. You'll splash a slice of orange with bitters and simple syrup and muddle it up; then you'll add ice, whiskey, and a little sour mix, and give things a nice shake.

Provided by Allrecipes

Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 8

Ingredients

1 maraschino cherry
1 orange slice
2 dashes bitters (such as Fee Brothers®)
1 dash simple syrup
ice
3 fluid ounces clear whiskey (such as Kings County Distillery® Moonshine)
½ fluid ounce sour mix
1 fluid ounce soda water

Steps:

Place cherry, orange slice, bitters, and simple syrup into highball glass; muddle. Fill glass with ice. Pour whiskey and sour mix into glass. Cover glass with a shaker; shake until chilled, about 30 seconds. Pour cocktail and ice back into the highball glass; top with soda water.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 10.3 g, Fiber 0.4 g, Protein 0.2 g, Sodium 13.9 mg, Sugar 1.4 g

ZIPPY'S CHILI

Zippy's Chili image

This is definitely a different and tasty chili. It's a takeoff of Zippy's Chili, which is renown in Hawaii. Over there it's being re-sold at Pizza Hut and Taco Bell.

Provided by Jo in Arlington

Categories Pork

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb ground top round beef
1 medium onion, chopped
1/4 lb bacon, cooked and diced
1 can red kidney beans, drained
1 pinch paprika
1/4 teaspoon oregano
1 teaspoon msg (like Accent)
1/2 cup chopped green pepper
1/2 teaspoon sugar
2 teaspoons red wine
1 teaspoon chicken bouillon powder
1/4 teaspoon ground ginger
1 bay leaf, crushed
1 teaspoon chili powder
1 pinch ground cumin or 1 pinch cumin seed
1/2 cup chopped celery
3 -5 dashes Worcestershire sauce
1 (28 ounce) can tomato sauce (I used crushed tomatoes)

Steps:

Brown beef, onion and bacon – drain.
In large pot combine beef mixture with rest of ingredients.
Simmer at least 30 minutes.
NOTE: I simmered for a couple hours…and of course it’s better the next day!

Nutrition Facts : Calories 371, Fat 16.5, SaturatedFat 5.8, Cholesterol 59, Sodium 971, Carbohydrate 29.9, Fiber 8.1, Sugar 7.6, Protein 26.9

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS

Big Pappy's Posole Verde with Tomatillos image

This wonderful posole is filled with the flavors of tomatillos and poblanos. Perfect for cool fall evenings. Serve with a dollop of sour cream and a sprinkle of Tajin®.

Provided by Paul Lines

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h35m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound fresh tomatillos, husks removed
1 pound poblano peppers
1 drizzle olive oil
1 cup water
1 tablespoon olive oil
2 pounds skinless, boneless chicken breasts, cubed
1 medium white onion, diced
4 cups chicken broth
2 serrano peppers, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons chipotle chile powder
salt to taste
¼ cup cornmeal

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

Nutrition Facts : Calories 204.7 calories, Carbohydrate 12.6 g, Cholesterol 61.6 mg, Fat 6 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 1.1 g, Sodium 660.5 mg, Sugar 4.7 g

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