Tag Archives: winter food

Tasty Chili

Prep Time: 30 Min
Cook Time: 2 Hrs (I put in slow cooker and go to work)
Serves: 10


  •     2 pounds ground beef chuck
  •     1 pound bulk Italian sausage
  •     3 (15 ounce) cans chili beans, drained
  •     1 (15 ounce) can chili beans in spicy sauce
  •     2 (28 ounce) cans diced tomatoes with juice
  •     1 (6 ounce) can tomato paste
  •     1 large yellow onion, chopped
  •     3 stalks celery, chopped
  •     1 green bell pepper, seeded and chopped
  •     1 red bell pepper, seeded and chopped
  •     2 green chile peppers, seeded and chopped
  •     1 tablespoon bacon bits
  •     4 cubes beef bouillon
  •     1/2 cup beer
  •     1/4 cup chili powder
  •     1 tablespoon Worcestershire sauce
  •     1 tablespoon minced garlic
  •     1 tablespoon dried oregano
  •     2 teaspoons ground cumin
  •     2 teaspoons Tabasco sauce
  •     1 teaspoon dried basil
  •     1 teaspoon salt
  •     1 teaspoon ground black pepper
  •     1 teaspoon cayenne pepper
  •     1 teaspoon paprika
  •     1 teaspoon white sugar
  •     1 (8 ounce) pkg shredded cheddar cheese



  1. Heat a large stock pot over medium-high heat.  Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste.  Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.  Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco sauce, basil, salt, pepper, cayenne, paprika, and sugar.  Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve.  Makes great leftovers.
  4. Serve in bowls and top with shredded cheddar cheese.

Beef & Vegie Stew

NOTE: I do step 4 when I get home from work, just before we eat.

Prep Time: 15 Min
Cook Time: 2 Hrs 25 Min (or do as I do and put it in the slow cooker and go to work)
Serves: 6


  • 1 pound cubed beef stew meat
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 (6 ounce) can tomato paste
  • 1 (14.5 ounce) can low fat, low sodium beef broth
  • 1 cup chopped carrots
  • 3 potatoes, cubed
  • 1/2 teaspoon rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper flakes
  • 10 ounces button mushrooms, quartered
  • 1 (10 ounce) package frozen green peas, thawed



  1. Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  2. Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  3. Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  4. Finally, add the mushrooms (optional) and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf before serving. (I do this part when I get home from work, just before we eat)

%d bloggers like this: