#3341 - Cowboy Beans

(by Shirley McNevich)

2 cups raw (dry) red kidney beans
1 quart cold water
1 cup diced onions
2 cloves garlic (minced)
1/3 cup minced green bell peppers
1 - 8oz. can Hunt's tomato sauce
1/8 tsp. fresh ground black pepper
2 1/4 tsp. salt
2 TBSP chili powder

Wash the dry red kidney beans, then drain them and place them in a large bowl. Pour 1 quart cold water over the beans and let them soak overnight. The next day drain the beans but reserve 5 cups of the bean water (if you don't have quite 5 cups, add more water to make 5 cups). In a Dutch oven add the drained beans, 5 cups of the bean water, diced onions, minced garlic, tomato sauce, minced green bell peppers and black pepper--stir to mix. Cover the Dutch oven and cook over medium heat until boiling, then turn heat back to low and cook until beans are tender (2 to 2 1/2 hours). If beans get too dry add a little boiling water and stir again. When beans are tender, add the salt and chili powder--stir well. Taste--add more salt/pepper/chili powder to your taste. Optional: if you like sour beans, add apple cider vinegar to your taste and stir again.

#3315 - Mustard BBQ Sauce

(by Shirley McNevich)

2 TBSP butter
1/2 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. white pepper
1 tsp. fresh ground black pepper
2 TBSP chili powder
1/4 cup water
3/4 cup cider vinegar
1/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 cup French's yellow mustard

In a bowl add cayenne pepper, white pepper, black pepper, chili powder, brown sugar and white sugar--stir well to mix. In a saucepan over low heat add water and cider vinegar--stir. Add mustard and the dry ingredient mixture--stir well. Cook over low heat (simmer) for 1/2 hour, stirring occasionally. Add butter and soy sauce--cook/stir over low heat for an 10 additional minutes. Use sauce on grilled meats.

#3122 - Baked Chili and Biscuits

(by Becky Lynn Mohr - friend)

2 lbs. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
16oz. tomato sauce
4 tsp. chili powder
1 tsp. garlic powder
2 cups flour
1 TBSP baking powder
1 tsp. salt
6 TBSP Crisco shortening
2/3 cup milk
1 bag shredded cheese (any flavor)

In a Dutch oven add ground chuck, chopped onions, pepper and 1 tsp. salt--cook/stir over medium heat until meat is browned. Drain off any fat. Add tomato sauce, chili powder and garlic powder--stir. Reduce heat to low and simmer while you make the biscuits. Biscuits: into a bowl sift the flour, baking powder and 1 tsp. salt. Add the Crisco--mix with your hands or a pastry blender. Add milk--mix to form the dough. Divide the dough in half. Roll the first half of the dough to the size of a 9 x 13 cake pan. Grease a 9 x 13 aluminum cake pan and insert the first dough on the bottom of the cake pan. Spread all of the meat mixture over the dough. Spread shredded cheese over the meat mixture. Roll the second dough to the same size as the first dough and place it over the top of the cheese. Bake at 375 degrees for 25-35 minutes or until golden brown.

#3056 - Chili Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 cups Italian style crushed tomatoes
1 tsp. white sugar
2 tsp. chili powder (more if you wish)
1 - 16oz. can kidney beans (drained)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Drain off any grease, then put the mixture in a crockpot. Add crushed tomatoes, white sugar, chili powder and drained kidney beans--stir well. Turn crockpot on low heat for 8-10 hours. Stir before serving. If you have a large crockpot recipe can be doubled.

#2833 - Sausage and Beans

(by Shirley McNevich)

1/2 lb. sausage (regular, Italian or hot)
1/2 cup chopped onions
1 garlic clove (minced)
1 - 15oz. can Italian style chopped tomatoes
1 - 16oz. can kidney beans (drained)
1 - 8oz. can Hunt's tomato sauce
1/2 tsp. chili powder (optional)

In a skillet add sausage, onions and minced garlic--cook over medium heat until both sides of sausage are browned and onions are caramelized. Drain off any fat, then cut the sausage into coin shaped pieces and return them to the skillet. Add chopped tomatoes, drained kidney beans, tomato sauce and chili powder to the sausage pieces--cook/stir over medium heat until hot and thickened.

#2713 - Chili Beef

(by Aunt Faye [Herman] Minier)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 cup diced green bell peppers
1 TBSP Crisco shortening
1 1/2 tsp. chili powder
1 - 16oz. can Del Monte diced tomatoes

In a skillet over medium heat add Crisco shortening--stir and melt. Add ground chuck, salt, pepper, chopped onions and chopped green bell peppers--cook/stir until beef is browned. Add chili powder and diced tomatoes--turn heat to simmer and cook for 35 minutes, stirring occasionally. Serve with cooked pasta or on rolls as sloppy joes.

#2324 - Seasoned Hot Dog Sauce

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 cup water
1/4 cup chopped onions
1 garlic clove (minced)
1/2 tsp. salt
1 - 8oz. can seasoned tomato sauce
1/2 to 3/4 tsp. chili powder

In a skillet over medium heat add ground chuck, water, chopped onions, minced garlic and salt--cook/stir until beef is browned. Add tomato sauce and chili powder--stir. Simmer mixture over low heat for 10 minutes. Serve over hot dogs/buns.

#2164 - Stewed Tomato Chicken

(by Shirley McNevich)

6 boneless/skinless chicken breasts
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 TBSP butter
1 - 15oz. can stewed tomatoes (do not drain)
1/2 cup water
2 TBSP Domino's dark brown sugar
2 TBSP white vinegar
2 TBSP Worcestershire sauce
1 tsp. salt
2 tsp. chili powder
1 tsp dry mustard
1/2 tsp. celery seed
1/4 of a garlic clove (minced)

In a bowl add flour, 1/2 tsp. salt and pepper--stir. Lightly rinse chicken breasts in water, then dip both sides of each chicken breast in the flour mixture. In a skillet add butter--melt over medium heat, then add chicken breasts and brown them on both sides. Remove chicken breasts from skillet and drain them on paper towels. In the same skillet add stewed tomatoes, water, brown sugar, vinegar, Worcestershire sauce, 1 tsp. salt, chili powder, dry mustard, celery seed and minced garlic--stir/cook over medium heat, bring to a boil and add the chicken breasts. Reduce heat to simmer, then simmer 30-40 minutes or until chicken is no longer pink.

#2040 - Ranch Chicken Salad

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts
1 tsp. canola oil
1 tsp. chili powder
1 - 16oz. bag salad greens (rinsed in cold water)
1 - 8oz. jar salsa (your choice of spiciness)
1 - 8oz. bottle ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed plain tortilla chips

In a skillet add oil and chili powder--stir. Add chicken and cook over medium heat until chicken is no longer pink inside. Cut chicken into bite sized pieces. In a large bowl add salad greens, chicken pieces, salsa, ranch dressing and shredded cheddar cheese--toss to coat. Top the salad with crushed tortilla chips.

#1993 - Hot Dog Sauce

(by Shirley McNevich)

1/2lb. ground chuck
1/4 cup water
1/4 cup chopped onions
1 garlic clove (minced)
1 - 8oz. can tomato sauce
1/2 to 3/4 tsp. chili powder
1/2 tsp. MSG (Accent brand)
1/2 tsp. salt

In a skillet add ground chuck, water, chopped onions, salt and minced garlic--cook/stir until meat is browned. Add tomato sauce, chili powder and MSG--stir. Simmer for 10 minutes. Stir. Serve over hot dogs or hamburgers.

#1509 - Tomato Macaroni Soup

(by Shirley McNevich)

1/4 lb. ground chuck
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup chopped onions
1 - 10.75oz. can Campbell's tomato soup
1 can of water (use empty soup can to measure)
1/4 cup uncooked corkscrew pasta
2 tsp. chili powder

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and stir until meat is browned, then drain off the fat. Add the tomato soup and water to the beef mixture--stir. Add dry corkscrew macaroni and chili powder--stir. Turn heat to simmer and cover with a lid--cook (stirring occasionally) until pasta is tender.

#1464 - Spicy Meatballs

(by Shirley McNevich)

3lb. ground chuck
1 cup Quaker quick oats
2 eggs
1 tsp. garlic powder
1 tsp. pepper
1 1/2 cups milk
1 cup cracker crumbs
1/2 cup chopped onions
1 tsp. salt
1 TBSP chili powder
Sauce: 1 cup Domino's dark brown sugar (packed); 2 TBSP Heinz ketchup; 1/2 tsp. liquid smoke; 1/2 cup chopped onions; 1 tsp. garlic powder

In a large bowl add ground chuck, quick oats, eggs, 1 tsp. garlic powder, pepper, milk, cracker crumbs, 1/2 cup chopped onions, salt and chili powder--mix with your hands until well mixed. Form the mixture into quarter sized to fifty cent piece sized meatballs and place them in a greased 9 x 13 glass baking dish. In a separate bowl add brown sugar, ketchup, liquid smoke, 1/2 cup chopped onions and 1 tsp. garlic powder--stir until mixed. Spread the brown sugar mixture on top of the meatballs. Bake covered at 350 degrees for 30 minutes, then uncover and bake at 350 degrees for 30 minutes longer or until browned.

#1399 - Cheddar Cheese Log

(by Shirley McNevich)

1 - 4oz. Philadelphia cream cheese (softened)
4oz. sharp cheddar cheese (grated)
1/4 cup grated onion
1 small garlic clove (minced)
1/3 cup + 2 TBSP finely chopped walnuts
2 TBSP finely chopped parsley
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 1/2 tsp. curry powder
1 tsp. dried dill

In a bowl add softened cream cheese, grated sharp cheddar cheese, grated onion and minced garlic--stir with a spoon. Add 1/3 cup chopped walnuts--stir until mixed. Cover the bowl and refrigerate it for 1 hour. Place a sheet of wax paper on your counter. Remove bowl from refrigerator and scrape cheese mixture on to the wax paper. Use your hands and form the cheese mixture into a log about 1" thick. In a bowl add chopped parsley, 2 TBSP chopped walnuts, paprika, chili powder, curry powder and dried dill--stir until mixed. Use a spoon and make a line of the spice mixture the same length as the cheese log. Roll the cheese log on the spice mixture and make sure all parts of the cheese log get covered with spices. Wrap the log in a fresh piece of wax paper and refrigerate until cold. Serve with good quality crackers.

#1345 - Crock Pot Fiesta Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 can enchilada sauce
1 can cheddar cheese soup
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can pinto beans (drained)
1 tsp. (or more) chili powder
1 tsp. garlic salt
1 bag corn tortilla chips
12oz. (or more) shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir and cook until beef is browned. Add enchilada sauce, cheddar cheese soup, drained corn, drained pinto beans, chili powder and garlic salt to the beef--stir. Line the bottom of a crockpot with some of the tortilla chips, then scoop 1/4 of the meat mixture on top of the tortilla chips, and 1/4 of the shredded cheddar cheese on top of the meat mixture. Keep layering chips, meat mixture and shredded cheddar cheese. You should end up with the last layer of cheese on the top. Simmer on low for 6 hours.

#1212 - Barbequed Hot Dogs

(by Shirley McNevich)

1 onion (chopped finely)
1/2 cup Heinz ketchup
1/2 cup water
1/4 tsp. chili powder
1/2 tsp. salt
1 tsp. white sugar
1 1/2 tsp. Worcestershire sauce
8 hot dogs (thawed if frozen)
8 hot dog rolls

In a greased skillet over medium low heat add hot dogs and chopped onions--cook and turn hot dogs until they are cooked and browned. In a separate bowl add ketchup, water, chili powder, salt, white sugar and Worcestershire sauce--stir until mixed. Pour mixture over the hot dogs in the skillet--put a lid on top of the skillet, turn heat back to low/simmer, and cook for 20 minutes. Put hot dogs on rolls and top with some of the sauce from the skillet.

#985 - Pasta Chili

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 medium chopped onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them
1 bag egg noodles (cooked to package directions)--more if serving alot of people
1 chopped onion
1 chopped green pepper
1 bag shredded mozzarella cheese


In a Dutch oven add ground chuck, 1 medium chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. While heating chili, cook pasta according to package and drain. When chili is hot enough to serve, place a portion of egg noodles on each plate and top with a large ladle of chili. Sprinkle chopped onions and chopped peppers on top of each serving of chili. Finish with shredded mozzarella cheese on top. Repeat with as many servings as you need.

#698 - Baked Taco Potatoes

(by Shirley McNevich)

4 baking potatoes
1lb. ground chuck
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 cup salsa
1/2 cup shredded cheddar cheese
1/4 cup sour cream
Optional--crushed taco chips

Wash the potatoes and prick them all over with a fork. Microwave the potatoes until tender. While potatoes are baking heat a skillet over medium heat--add beef, chili powder, salt, pepper--cook until beef is browned. Add the salsa to the beef--stir and heat until hot. Cut a slit down the middle of each baked potato. Scoop beef mixture evenly on each potato, then top each with shredded cheese, sour cream and crushed taco chips.

#397 - Taco Salad

(by Shirley McNevich)

1 lb. ground beef
1 medium onion, coarsely chopped
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. crushed red pepper - optional
1 head lettuce
2 chopped tomatoes
2 chopped ripe avocados
2 cups shredded Monterey Jack or Mozzarella cheese
1 - 12oz. bag Doritos tortilla chips, slightly crushed

Brown the ground beef in a skillet and drain. Stir in the chili powder, cumin, salt, pepper, and red pepper. Remove the skillet from the heat and stir in the onions. Set aside. Tear lettuce into pieces and place in a large serving bowl. Add the tomatoes, avocados, and cheese. Pour the beef mixture in while still warm and toss. Add the slightly crushed tortilla chips and toss again. Serve at room temperature.

#370 - Mexican Casserole

(by Shirley McNevich)

1 lb. lean ground beef
salt and pepper to taste
1 tsp. chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup mayo
2 TBSP chopped onion
2 cups Bisquick
1/2 cup water
3 medium thinly sliced tomatoes
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper

Preheat oven to 375 degrees. Grease a 13 x 9 x 2" baking dish. Brown the ground beef in a large skillet, then drain off the excess fat--season to your taste with salt and pepper and set aside. In a small bowl mix together the cheese, sour cream, mayonnaise and onion--set aside. Stir the Bisquick and water together until a soft dough forms. With floured fingers, pat the dough into the prepared baking dish, pressing the dough 1/2" up the sides of the pan. Layer the browned ground beef, tomato slices, green pepper, red pepper, and yellow pepper over the dough layer. Spoon the sour cream and cheese mixture evenly over the top of the casserole. Bake, uncovered 25-30 minutes or until the edges of the dough are light brown. Cool 5 minutes before cutting and serving.

#317 - Turkey and Cheese Chili

(by Shirley McNevich)

1 lb. ground turkey
1 small onion, chopped
1/2 cup chopped green pepper
1 - 15oz. can kidney beans, drained and rinsed
1 - 14.4oz. can whole tomatoes, undrained
1 - 8oz. can tomato sauce
1 TBSP chili powder
1 1/2 cups shredded cheddar cheese

Cook turkey in large skillet on medium heat until no longer pink, stirring frequently. Add onion and green pepper; cook and stir until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Sprinkle 1/4 cup of the cheese onto the bottom of each of six soup bowls, then cover with chili. Top evenly with remaining cheese. Serve with crackers.