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.
BELVA ST. CHILI
This is a great, easy recipe for a family or large group. It's best if you can allow it to cook for four hours. But, very easy preparation. It can easily be cut down to work for a couple or doubled for a larger group. Enjoy!
Provided by rachel
Categories Easy
Time 4h20m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Brown ground beef and drain grease off.
- Mix tomato sauce, kidney beans, meat, and chili mix in large crock pot.
- Cook on high for 2 1/2 - 4 hours*.
- *After 2 1/2 hours, you may want to turn crock pot to low. (Varies by crockpot).
Nutrition Facts : Calories 540.9, Fat 13.7, SaturatedFat 4.8, Cholesterol 92.1, Sodium 1740.7, Carbohydrate 61.7, Fiber 17.2, Sugar 13.8, Protein 46.1
BELVA ST. MARINATED CHICKEN
This is a family recipe we have enjoyed for years. It can be cooked in the oven also. But, this is the easiest way to do it. I use the Tyson frozen tenderloins that can be bought in the frozen food section. They are easy to buy and pull out of the freezer when you get ready to prepare this recipe. It can be served over rice or pasta. My husband's favorite is on a sandwich.
Provided by rachel
Categories Chicken
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Place frozen chicken tenderloins in a large crockpot.
- Mix salad dressing and soy sauce together.
- Pour mixture over chicken.
- Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).
Nutrition Facts : Calories 587, Fat 35.7, SaturatedFat 6, Cholesterol 123.4, Sodium 3361.8, Carbohydrate 13.2, Fiber 0.2, Sugar 9.8, Protein 52.3
BELVA ST. BISHOP'S CHICKEN
This is a family recipe we have enjoyed for years. It can also be cooked in the oven - takes about two hours if the chicken is thawed. Another option is to add a layer of dried beef to this dish in the oven or 6-9 slices in the crockpot. It's a wonderful meal to be cooked in the crock pot and then served over rice or pasta.
Provided by rachel
Categories Chicken Breast
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Place frozen chicken tenderloins in a large crockpot.
- Mix cream cheese, soup, and sour cream together.
- Pour mixture over chicken.
- Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).
Nutrition Facts : Calories 480.7, Fat 32, SaturatedFat 16.3, Cholesterol 166.3, Sodium 825.1, Carbohydrate 8.5, Sugar 3.3, Protein 38.7
BELVA ST. VEGETABLE SOUP
This is the closest recipe to my Mamaw's recipe I can find. It was borrowed from a friend with a couple of tweaks to it.
Provided by rachel
Categories Easy
Time 7h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients together in a large crock pot.
- Cook on high 6-7 hours.
Nutrition Facts : Calories 267.4, Fat 9.7, SaturatedFat 3.5, Cholesterol 51, Sodium 382, Carbohydrate 23.5, Fiber 5.7, Sugar 3.9, Protein 22.6
BELVA ST. CHICKEN TETRAZZINI
This is a standard Chicken Tetrazinni recipe with a few family tweaks. For the chopped chicken, I use about 1/3 of a 2.5 lb bag of Tyson's chicken tenderloins.
Provided by rachel
Categories < 60 Mins
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Place frozen chicken tenderloins in pan; add water to cover.
- Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until chicken is tender.
- Remove chicken from broth, reserving broth.
- Let chicken cool to touch. Shred chicken.
- Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
- Cook spaghetti in broth according to package directions and drain.
- Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
- Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
- Cook 1 minute, stirring constantly.
- Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
- Add 3/4 cup Cheddar cheese, stirring until cheese melts.
- Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
- Combine chicken mixture and spaghetti, tossing until combined.
- Spread mixture in a greased 13x9 inch baking dish.
- Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
- Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
- Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
- Repeat with parmesan-paprika mix.
- Bake 5 more minutes or until cheddar cheese melts.
Nutrition Facts : Calories 360.7, Fat 21.4, SaturatedFat 12.5, Cholesterol 57.2, Sodium 939.2, Carbohydrate 27.4, Fiber 1.5, Sugar 2.1, Protein 15
GREEK CHILI
I'm really not sure where I got this recipe--from some "bean" website, I think. It's really very tasty. I don't use the olives, but the feta cheese is a must.
Provided by windhorse23
Categories Greek
Time 35m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Saute ground beef, onion and garlic in a large saucepan until beef is browned (about 5 minutes). Add the spices, herbs and cocoa and cook about 1-2 more minutes.
- Stir in tomatoes, beans and honey. Heat to boiling, then reduce heat and simmer, covered for about 15 minutes. Uncover and simmer another 10 minutes.
- Spoon chili over pasta. Garnish with feta cheese and olives.
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