Joey's Slow Cooker Cowboy Lasagna

 

 

 

  If you know me, you know that I love canning. Pressure canning, water bath canning, steam canning, Love it. Not only does it provide me with a well-stocked pantry full of shelf stable food, but also I find it to be very therapeutic. It’s a great way to reduce stress and turn off your brain for a while. Some people like knitting and crocheting, I like canning.
 Anyway. recently I was pressure canning pints of chili for chili dogs, and I also did a big batch of Sloppy Joes. Most of the jars sealed up perfectly, but then there were a few that didn’t seal.  So that left me with two choices. I could either process it in the pressure canner again, or I could just put it in the fridge and eat it sooner than later.
 I opted for B.
I transferred all of the unsealed jars to a larger container. And then I got to thinking.. “well, now, what am I gonna do with all this chili/meat sauce?” I could do a hot-dogs-and-chili sort of casserole, I could make nachos, I could just simply have a bowl of warm chili with some shredded cheese and sour cream on top… hmmm..
 Then I thought, what about a lasagna? Only instead of Marinara sauce, I could use the chili as the meat sauce. Perfect!  I thought, oooo that sounds like it should be called Cowboy Lasagna. So I googled it, and whadya know,  Cowboy Lasagna is already a thing! Who knew? I googled some more and found a few different recipes and it basically this was my flight of ideas:
 … hmm.. this one has sausage in it.. I just happen to have some sausage!  great.. … next.. peppers, onions…awesome..  got ‘em, perfect… what else… cheese? Yup.. Cheddar and Mozzarella.. so far so good.. what else.. a few spices… ground cumin, paprika, definitely…. It needs something fresh… parsley! YES…. Keep googling other recipes… oh look.. this one has pepperoni on the top.. I have that too!
 It kind of cracked me up, because it felt like I was cleaning out my fridge and using up all of my leftover ingredients that all just happened to work for this recipe. I guess my biggest “outside the box” moment was when I added a little cream over the noodles instead of doing ricotta or cottage cheese. I really just wanted to focus on the meat sauce and noodles, instead of doing a whole cheese layer. Adding a drizzle of cream was just the right amount of richness. One might even call that the A HA moment. Well, that and the fact that I had half of a container of heavy cream in the fridge, waiting to be used up.
 So there we have it. Cowboy Lasagna, all thrown together while I was on my lunch break, and ready by the time I arrived home for dinner.  Easy, delicious, comforting, and perfect for a Fall dinner. 

If you like chili, you’ll love this one!



Vegetable oil
1 lb Italian sausage (hot and/or mild)
2 bell peppers, any color
1 medium onion
4-6 cups of your favorite chili
A handful of chopped fresh parsley
A few shakes of each:
            Ground cumin
            Paprika
            Dried oregano
            Salt
            Black pepper
1 box uncooked lasagna noodles
16 oz shredded sharp Cheddar cheese
16 oz shredded Mozzarella cheese
Heavy cream
Pepperoni slices


  Add a few glugs of oil to a large skillet. Remove sausage casings (if needed) and brown the sausage over medium heat, breaking it up as you go. Add the chopped peppers and onions, and continue to sauté.
When the meat is brown and the veggies are soft, pour everything into a giant mixing bowl. Add the chili, parsley, oregano, and spices. Stir until well combined.
Spray your biggest slow cooker with non stick cooking spray. 

Spread a cup or two of the meat mixture across the bottom.
Now do a layer of dry lasagna noodles, breaking them into smaller pieces as needed to complete the layer. Drizzle just a little heavy cream over the noodles, (not too much!) then sprinkle with a little of each kind of shredded cheese.
Do this 2 or 3 more times, or as many layers as your slow cooker will allow.

Meat, noodles, cream, shredded cheese.
Now place slices of pepperoni  across the top and sprinkle with a little more chopped parsley. Cover and cook on low for 5 hours. At this point, it'll be very soupy, so it's best to turn off the heat and let it set up for a bit before cutting into it. Serve with a big dollop of sour cream on top.


Tips:
All of the amounts are just guide lines. If you like a lot of something, add a lot!
If you don’t have chili already made, you can use Hormel, or just make a meat sauce with ground beef and tomato puree, then add chili seasonings to it. If you're not sure what spices go in chili, it's easiest just to add a packet of ready made chili seasoning, like Chili-O. 

If you'd like a spicier lasagna, add the pepperoni slices to each layer, not just the top!
I didn’t add beans, but you absolutely can. Any kind you like! Just rinse and drain them, then toss them into your meat mixture. Red, black, any kind you like! You could even just add a can of regular pork and beans, sauce and all. Or even a can of corn. It will all work!
Feel free to add any kind of hot peppers, crushed red pepper flakes, Tabasco Sauce, or any other kind of heat, as much as you dare. You do you!
If you don’t have a slow cooker, this recipe can also be made in a regular 9x13 casserole dish and then baked in the oven. Bake it at 350º, covered, for about an hour. And while it’s baking, go on Amazon and buy yourself a slow cooker.

Easy White Chicken Chili

 

Usually, on Halloween, I like to post a soup recipe, but this year, I think this chili recipe will do just as nicely. (Yes, I know I already have another posted white chicken chili recipe, but more is more, dontcha think?)
So, why soup on Halloween? Well, for one thing, you’re answering the door all afternoon giving trick-or-treaters their coveted sweets. Who has time to cook a dinner with all of those interruptions? Also, if you have a houseful of kids like we did growing up, with all of us coming and going at different times of day, this was the easiest way to fill everyone’s belly. Everyone was able to just serve themselves whenever they came home. Chances are all of your ghouls and goblins will be thankful for a nice steamy bowl of goodness to warm them up after being outside in the chilly Autumn weather.
And most importantly, I do it, because my Mom did. So that settles it.
 So anyway, let’s talk about this chili, want to?
I was recently doing some canning, and my unofficial 5th sister, Roz, came over to help. She had just finished making a crock pot full of apple butter to be canned, and of course I had several canning projects going on at the same time. Since I had so much multitasking going on, she was nice enough to bring lunch, and this was it!
 The recipe is from Bush’s Beans, and the recipe was right on the side of the can. It’s so easy, it comes together in a snap! And it uses a rotisserie chicken, which makes it a HUGE time saver.
 So the next time you need something quick and hearty, try this recipe. It’s an instant hit!




2 cans (15.5 oz) Bush's White Chili Beans, undrained
1 can (10 oz) diced tomatoes and green chiles, undrained
1 can (14 oz) reduced sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1-2 medium jalapeños, seeded and diced
1 cooked rotisserie chicken, remove meat from bone and dice


Optional Toppings:
shredded Cheddar cheese, sour cream, cilantro, tortilla strips, avocado, lime wedge


In a 4-quart stock pot, add 1 1/2 cans of beans, mash the remaining 1/2 can chili beans with a fork and add to the pot.
Add remaining ingredients. Bring to a boil. Reduce heat and simmer 10-15 minutes, stirring occasionally.
Add optional toppings, if desired.


Tips:
Not of fan of heat, leave out the jalapeños. Want more heat? Add more! Or add a hotter pepper. As hot as you like it!
The best way to keep this warm is just to throw everything into a crock pot. Easy peasy! Feeding a crowd? Double everything!

Spiced Apple Chili

  What? Apples in CHILI? I know. I know. It sounds crazy, but just go with me on this one. Have I ever lied to you before? Seriously, it's one of the best chilis I've ever tasted! The apples bring a little hint of sweetness to the party, and the warm spices round everything out. So, with all the apples and cinnamon, you're probably thinking "does it taste like apple pie?" Nope! Not at all! It just tastes like a fabulous bowl of chili with a tiny little tweak, that's all. And the apples bring a heartiness to the dish, kind of in the same way that potatoes do in a beef stew. It's super easy to make too! You brown the beef and then basically just throw everything in the pot and let it simmer. It's ready in about an hour! Easy, right? Oh, I almost forgot to mention that the recipe is from Taste of Home, so you know it's tried and true and test kitchen approved. It's just plain delicious! I like mine with shredded Cheddar cheese and a dollop of sour cream, but you do you!

 
1 pound ground beef
1 large onion, chopped
1 can (6oz) tomato paste
1 teaspoon chili powder (or more)
3 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 garlic cloves, minced
2 tablespoons cider vinegar
3 cups beef broth
2 large Granny Smith apples, peeled and chopped
1 can (15oz) red kidney beans, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: shredded white cheddar cheese, diced red onion



 In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain. Add tomato paste, spices, and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Reduce heat to simmer. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired.



Tips:
One of the things I love about this recipe is the balance of spices. Each one is definitely in the show, but nobody steals the spotlight. The amounts are exactly spot on. The only thing I might do differently is to add a few pinches of crushed red pepper flakes for a little spicy hit. I don't like to burn my face off with heat, but just a little spicy poke is pretty nice.
Btw, this would be FABULOUS on a hot dog. Is anyone else thinking Halloween dinner? Who's with me?

Joey's Chili Dog Casserole

 I recently cooked dinner for my gang of friends, which I LOVE to do. It gives me a chance to have everyone over to my place for a nice visit, and I get to try out a few new food ideas. Most times, there's a theme, and this time was no different. Our theme was your basic summer type foods, with an emphasis on Jersey Fresh produce (of which I simply cannot possibly get enough). We had the best corn on the cob in the world, we had a lovely salad of roasted summer squash with tomatoes and a basil vinaigrette, and of course I made my Mom's famous potato salad. My main dishes were BBQ pulled chicken sandwiches and this fabulous chili dog casserole. TBH, I can even remember where I got the idea for it. I think I was just trying to think of different cookout foods. For me, that would normally mean hamburgers and hot dogs, but I live on a 3rd floor apt, so there's no way to grill anything. Then I thought, well, what about a casserole???? A quick google search and there it was. Clearly I was not the first person to think of making chili dogs into a casserole! Some recipes used cut up bread in the bottom of the dish with a very thin chili and hot dogs on top. Some used canned chili with hot dogs and biscuits on top. So I gave the latter a try, since I liked the biscuit idea. Omg it was absolutely terrible. I barely added any seasoning to it at all, and it was so salty, I couldn't even eat it! Crazy, right? I literally threw the entire thing away! But I knew that this idea was worth a second go. Of course I yelled at myself for being lazy the first time around. I should've known better than to use canned chili, which was just not gonna cut it in this particular dish.
 So then I started looking up recipes for "hot dog" chili. I saw a few that looked pretty good, but then I thought "Wait, what am I doing? Do I really need a recipe to make chili?" Absolutely not.  I mean, yes, there are a million different ways of making chili, but I knew I would wind up changing the recipe to make it that way I like it anyway, so I might as well, just do it the way I like it in the first place!
 My first thought was "beans or no beans?" And my friend Jerry said it ever so eloquently: "chili has beans. MEAT is the thing that is optional." So I said well ok then!
To quote Stephen Sondheim: "If the end is right, it justifies the beans!"
 Luckily I remembered to write everything down as I was cooking, and this was absolutely the recipe I had been looking for. THIS is the reason why I always make something home made instead of using canned. THIS is the reason why people always say "of course you did" when I say that I made something from scratch. And THIS is the reason why I always say "It's better when YOU make it." There's just no comparison! Not only does it feed a big crowd but it also clicks a lot of other boxes as well. It's easy to make, can be made in advance, and it's just as perfect for your summer barbecue as it is for when you have everyone over to watch your big game.
 So I hope you'll give this one a try. I'm really REALLY pleased with how it turned out. If you like chili dogs, you will definitely love it!




For the chili:
2 lbs lean ground beef
1/2 cup chopped onion
1/2 cup ketchup
1 (15oz) can tomato sauce
2 (4.5 oz) cans chopped chilis
1 (15oz) can red beans, rinsed and drained
2 tbs chili powder
1 tbs brown sugar
1 tsp garlic powder
Few dashes Tabasco
Salt and pepper to taste

1 pkg 8 hot dogs
1 cup shredded Cheddar cheese
1 can Pillsbury Grands biscuits

Heat oven to 350ºF.
In a large deep skillet, brown ground beef. Be sure to break up any large clumps. Add onions. Saute for a few more minutes. Add remaining chili ingredients and give it a good stir. Reduce heat to low and let it simmer for about 15 minutes. Slice hot dogs into bite sized pieces. Add to chili.
 Pour hot dogs and chili into a 9x13 casserole dish. Place in oven, and bake, (uncovered) for about 30 minutes until bubbly. Sprinkle with shredded Cheddar cheese. Open the can of biscuit dough. Cut each biscuit in half, and then cut each half into thirds. Place biscuit pieces all over the top of the casserole. Place the casserole back in the oven and bake unto biscuits are lightly golden and cooked through.




Tips:
The key to this recipe is You do you! Add the Tabasco to your own taste. (How much heat would you like?) If you like more cheese, go for it! Also feel free to add a different kind of beans or omit them if they're not your thing. Don't like hot dogs? Just make it a chili casserole with biscuits on top! That would still be delish!
If you want to stretch this meal even further, go ahead and add a few more hot dogs to the casserole. I used the 8 that were in the package, but you can easily add as many as 12 if you have more mouths to feed.
Btw, the reason I heat the casserole first without cheese or biscuits is just to make sure it's hot and bubbly before the biscuits are put on top. This serves two purposes: it makes sure your biscuits and cheese don't get too brown before the casserole is cooked through, and it also makes sure that the underside of the biscuits will cook properly. No one likes soggy biscuits!

Sharon's Award-Winning Sausage Pumpkin Chili

  I love when friends share recipes with me. I especially love when those recipes are ones that are new and different with combinations of flavors that maybe you haven't considered. This recipe falls squarely into that category!
 My friend Sharon entered a chili contest with this recipe, and guess what! She won! Among the judges was a professional chef who commended her on taking such a risk with something so different. It definitely paid off! As soon as she emailed me the recipe, I thought, I think I'll make this right now! I already had just about all the ingredients on hand and I had the afternoon off, so I figured, Why not?
 Now, I know you may be thinking PUMPKIN? IN CHILI???? Yes, just go with me on this one! No, it doesn't taste like a pumpkin pie. It's just a delicious bowl of chili with a different vibe, that's all. My sister Cathy (who is always a willing taste tester) said it reminded her of a Cincinnati Chili which also has warm spices in it, such as cinnamon, allspice, and cloves. Absolutely delicious!
 So if you're one who usually likes to think outside the box, give this one a try. Actually, even if you're one to play it safe, TRUST me! You'll be amazed at how well pumpkin and sausage go together! It's the perfect thing to warm you up on a brisk autumn night.
Thanx Sharon!

2 tsp olive oil
1 yellow onion (diced)
1 each green, orange, yellow, and red bell pepper (diced)
1lb of Sweet Italian Bulk Sausage
1lb of Mild Italian Bulk Sausage
1 1/2 tsp minced garlic
1 bottle of lager beer
2 cans (14.5oz can size) of diced tomatoes
1/2 a jar of tomato sauce
1 can (15.5oz) of kidney beans (drained)
1 can (15.5oz) of black beans (drained)
1 can (15oz) of pumpkin puree
1/4 tsp curry
1 tsp cumin
Dash of salt/dash of pepper
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
1 1/2 tsp pumpkin pie spice
1 1/2 tsp turmeric
1/2 tsp cinnamon

Instructions
In a large skillet sauté onion and peppers, in olive oil, until tender.
Add sausage, breaking it up as you brown it.
Add garlic, cook another minute.
Transfer into a large pot.
Add beer, tomatoes, sauce, beans, pumpkin puree, and spices.
Bring to a boil and then simmer (stirring often) for an hour.
Taste periodically and adjust spices as needed.
Garnish with Maple Syrup Sour Cream.
Serve with Pumpkin Corn Bread.

Tips:
For the maple sour cream, simply stir 1 tbs of pure maple syrup into 1/2 cup of sour cream.  Not a fan of maple syrup? Just use plain sour cream!
Use whatever kind of sausage you like. Do you like it spicy? Use hot instead of mild!
I didn't start with a large skillet. I just sauteed the vegetables in a heavy Dutch oven and added everything to it. Easier cleanup!
I didn't have a jar of tomato sauce, so I added some tomato paste with a little water, since that's what I had on hand.
I also added a little extra pumpkin pie spice, just because I wanted to pump it up just a little more.
Instead of pumpkin corn bread, this would also be wonderful served as you would any other kind of chili, with cheddar cheese melted on top and a big hunk of regular cornbread. SO GOOD!

Chili and Cheese Ramen Wonder

  Ok this one goes out to college students who live on campus in a dorm room. Maybe you're tired of eating cafeteria food. Maybe it's 1:30am, you're pulling an all nighter, you can't focus on finishing your paper because you're STARVING, and you want something more than a snack from the vending machine down the hall. Or maybe you just miss a nice hot meal. Does any of this sound familiar? Well, here's the answer! Why not cook up something delicious and hearty, right in your dorm room?
 This entire dish is made in the microwave, and you need practically NO cooking skills to make it. It's crazy cheap, and it uses just a few ingredients that you can have your parents mail to you in your next care package! Cool, huh? Oh, and the only cooking equipment you'll need (in addition to a microwave) is a 3 quart casserole dish with a lid, a can opener, and a spoon. Actually, it would be easier if you have a strainer too, but you could still do it if you don't have one. Come to think of it, if you buy cans that have a flip top lid, you don't even need a can opener!! So make sure you pack those items before you go back to school. It's easy, it's quick, it's makes PLENTY so there's enough to share, it'll fill you up, it's faster than ordering take out, and most of all it's delicious! I betcha everyone on your floor will want some!!
Try it!

3 pkgs ramen noodles
2 15oz cans chili
1 15oz can diced tomatoes
4-8 oz shredded cheese

Place about 6 cups of water in a three-quart casserole dish, and microwave on high for about 3 minutes. Meanwhile, crush the packages of noodles, slightly. Carefully open the noodles, and remove the seasoning packets, which you won't be using for this particular recipe. Carefully place the noodles in the casserole dish being sure to submerge all the bits, breaking them into smaller bits if necessary. Cover and microwave on high for 5 minutes, stirring halfway through cooking time. Remove from microwave and drain well. Open the cans of chili and tomatoes (do not drain). Add tomatoes and chili to the noodles. Toss well. Replace cover and microwave on high for another 5 minutes. Sprinkle with cheese and replace cover. Let stand until cheese melts.

Tips:
Use any kind of chili you like.... With or without beans, vegetarian, spicy, mild, all good. Same thing with the cheese. Any kind will do. Even a few shakes of Parmesan cheese would be fab.
Btw, this recipe is not my own, and I have no idea who came up with the cheesy name! 

Ina Garten's Chicken Chili

 This recipe is SUPER simple and doesn't take all day to prepare. I saw Miss Ina making it on a recent episode of The Barefoot Contessa and immediately wanted to try it. You know how some recipes are all about slow simmering all day on the stove top? Well, not this one. It's done in under 2 hours and it's SO chunky and hearty! You'll love it! It's also really convenient because you can make it in advance and just reheat it when it's time to serve. It's actually BETTER after it sits in the fridge for a day or two. So, give this one a try! No need to wait for a chilly day to make it a chili day!
Thanx, Miss Ina!

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)

2 medium red bell peppers, cored, seeded, & large-diced

2 medium yellow bell peppers, cored, seeded & large-diced

1 teaspoon chili powder

1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste

2 teaspoons kosher salt, plus more for chicken

2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves

4 split chicken breasts, bone in, skin on*
freshly ground black pepper
onions, corn chips, grated cheddar, & sour cream (optional, for serving)

 Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

 Preheat the oven to 350 degrees F.
 Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with chopped onions, corn chips, grated cheddar, and sour cream for toppings, or refrigerate and reheat gently before serving.

Joey's Tips:
*Instead of roasting the chicken breasts, I just bought a rotisserie chicken from the grocery store and then pulled all the meat from the bones once it was cool enough to handle. I HIGHLY recommend doing this because it was so easy, I used the whole chicken which was quite a bit, and the meat was SO tender that it fell apart. And if it's a warm day, then there's no need to turn on the oven! Perfect!
If you like beans in your chili, go for it! Just rinse and drain a can of any kind of beans, and then add them to the pot. Red, white, or black beans..... even a regular can of pork and beans, all good! (of course, you wouldn't drain or rinse the pork and beans, but you already knew that, right?)
If you like a spicier chili, then go ahead and double the amount of the spices. I omitted the cayenne pepper and crushed pepper flakes because I don't like the heat, but if you're all about it, go for it! In fact, add any kind of hot peppers you like! Jalapenos, etc, whatever you like! If you're serving a large group, leave the hot ingredients out of the pot, and serve them along with the toppings. Let your guests have the choice!

Nachos

When I made Karen's Chili, I had quite a lot left over, since it makes quite a big batch. I had originally planned to freeze it in small containers, but then I realized how fabulous it would be if I made nachos with it! Hello instant party! Seriously, if there was ever a party food, this would be it. Just put a big tray of nachos in the center of the table and watch your guests devour them. This is another one of those "just throw it together" dishes and it's always a big hit!

chili
Tostitos round tortilla chips
shredded cheddar cheese

Place chili in microwave or a small sauce pot and heat until bubbly. Heat your oven to 350F. Place chips in a single layer on a large tray or baking dish. Spoon chili over the chips. Sprinkle cheddar cheese over chili. Place in oven for about 10 minutes or until cheese melts. Serve immediately. Simple, right?

Tips:
This is the base idea, but you can go even further by adding chopped jalapenos or other kinds of cheeses before you bake them. Also, try serving them with sour cream and Jason's Guacamole. If you don't have time to make homemade chili, then use a can of Hormel chili and some refried beans. Clearly the homemade chili is better, but it'll still be awesome and your guests will love it!

Karen's Chili

The very first thing I ever made in a crock pot was a delicious batch of chili. It was rich and hearty and warm and comforting. I got the recipe from my sister in law, Karen. Coincidentally, years later, when I asked for a larger crock pot on my Christmas pollyanna list, Karen was the one who picked my name and she bought it for me! Funny, how that worked out, isn't it? Thanx for everything, Karen!

--Ok Joey I will finally reveal my SECRET RECIPE!!! (LOL). I guess it’s best to document this since I could croak tomorrow and no one would ever know the recipe as I haven’t written it down! I took a cooking class many many years ago and we made GROG CHILI. From that recipe I developed this one. I have no idea what GROG CHILI means other than maybe it is more chunky than the usual chili. Enjoy!
Karen



1 - 28 oz can – whole peeled tomatoes
1 – 14.5 oz can – tomato sauce
1 – 7 oz can – tomato paste
1 – package chili seasonings mix (Mild or Hot depending on your taste)
1 1/2 lbs ground beef
2 green peppers – chopped into large pieces
1 large sweet onion – chopped into large pieces
1 – 64 oz can – pork and beans (I use Campbell's)
1 – 64 oz can – Light Red Kidney Beans - drained



Brown ground beef then add onions and green peppers. Cook until the peppers and onions just start to get tender. This chili is meant to be chunky so don’t break up all of the ground beef chunks.
Combine all of the tomatoes into large crock pot. Squish the whole peeled tomatoes with hands leaving larger pieces of tomato. Add chili seasonings. You can add additional chili powder if desired.
Cook for a couple of hours in crock pot. Add the beans and heat thoroughly.
TO EAT:
In a bowl put down corn chips first, then ladle on the chili and add cheddar cheese. Voila!!!!!


Tip from Karen:
Do not add the beans too early as you don’t want them to be mushy.
Let the chili rest for all of the flavors to blend. It really is best eaten the next day!

Easy Chili Cheese Dip

Whenever I invite a group of friends to my home, I always like to serve something new and different. Sometimes, though, I don't have the time to create something new, so I'll turn to the tried and true old favorites. Some of the best recipes are the ones that you throw together in 5 minutes. This was the case a few weeks ago.
Every week, I get together with some of my favorite friends, and we watch Project Runway. I made this dip for them, and to say they loved it was an understatement. They went crazy over it! We were joking that it should be called "Vulture Dip" because of the way everyone was devouring it. I'm glad I made a double batch! I was surprised to find out that they had never had this recipe before, since I've been loving it for years. I thought everyone knew this one! Well, in case you don't, here it is. It's embarrassingly simple to make and it'll be the hit of your next party!


1 lb Velveeta cheese
1 can Hormel chili


Cut up Velveeta cheese into cubes. Place in large glass bowl. Pour chili over cheese. Microwave until cheese melts. Stir until well combined. Serve with chips. See? I told you it was simple!!!!


Tips:
You can choose the Hormel Chili with beans or without. Either one will work fine. Aso, if you'd like to kick up the heat a little, you can use the spicy Velveeta or add chopped jalapenos. If you don't have Velveeta, you can substitute 2 pkgs of cream cheese. It'll be slightly different, but it'll still be yummy. For another delicious variation, instead of using chili, add a jar of salsa with your Velveeta or cream cheese. Delish!

White Chicken Chili

This recipe comes to us from the Great White North. My sister, Patty, who lives in Ottawa, sent it to me. I think her email says it all! Thanx Pat!!!

Joe,
Thought you might like to try a new recipe that I just tried - it was a big hit here. Good, easy, makes a big batch, and freezes well - my kind of recipe!
Love,
P.


2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
¼ cup oil
4 cups cooked chopped chicken (or meat from one rotisserie chicken)
8 cups chicken broth (or 8 cups water mixed with 4 tbsp. chicken base)
1 bay leaf
1 can (4 oz.) chopped green chilies
½ tsp. oregano
½ tsp. cumin
½ tsp. dry mustard
½ tsp. basil
½ tsp. Old Bay
¼ tsp. Cajun seasoning
1 tbsp. chipotle peppers in adobo sauce, minced
3 cans white kidney beans, drained and rinsed
½ cup heavy cream (or 2% canned evaporated milk)

In large stockpot, saute onions, garlic and celery until tender, about 10 minutes. Add chicken, broth, and all spices. Simmer for 1 ½ hours. Add beans and cream and simmer until heated through.

Tip from Patty:
For the chipotle peppers in adobo sauce: I usually just buy a small can, chop it all up and freeze it in one tbs blobs. It's good in all kinds of chilis. I think for a substitution you could use anything that has a little heat and is a little smoky tasting. I've used a little Tabasco and some bottled adobo barbecue sauce and it turned out fine. Alternately you could just leave out the chipotle and add a little more Cajun seasoning and Old Bay - I think that would be fine too.

Chili Cornbread Casserole

Cornbread on top, chili on the bottom. What's not to love? I saw this on a cooking show once upon a time and decided to come up with my own version of it. I tried a little of this and a little of that until I finally found what I wanted. I like to serve it with a big dollop of sour cream on top. How fun is that?? Hope you like it!


2 lbs. ground beef
1 small onion, diced
1 can (15oz) diced tomatoes
1 can (16 oz) pork and beans
1 can (6 oz) tomato paste
1 tsp. ground cumin
pinch of sugar
a few dashes Tabasco sauce

2 eggs
2/3 cup milk
2 boxes Jiffy corn muffin mix

Preheat oven to 375 degrees.
In a large skillet, brown ground beef over medium high heat. Drain excess fat. Add diced onions and continue to saute for a few minutes. Add diced tomatoes, pork and beans and tomato paste. Stir until well combined. Add sugar, cumin and Tabasco sauce. Stir again until well combined. Remove from skillet and place in a 9x13x2" casserole dish. Smooth the top with a rubber spatula or the back of a spoon.
In a large mixing bowl, combine eggs, milk, and corn muffin mix. Pour batter over beef mixture. Bake for 30-35 minutes or until the cornbread is done and the chili is bubbly on the bottom.

Tip:
Even though there's only a pinch of sugar, it's really important to the dish because it gives the smallest hint of sweetness to balance out the heat from the Tabasco. If you're all about the heat, then by all means feel free to crank it up with some chopped jalapenos, chili powder or anything else your spicy little heart desires.
If you don't have a big gang to feed, you can make a smaller batch. Just cut the recipe in half and bake it in an 8x8" casserole dish.