Sloppy Joe Chili

One day we had discussed Manwich on my page and Kathy mentioned she added a can of Manwich to her beef stew. I thought it sounded delicious. Then I thought of Manwich Chili! This is a delicious and meaty chili. A great flavor.

Ingredients:

2 1/2 pounds ground chuck

1 onion, chopped

2 cans kidney beans, drained

2 cans Manwich, 15.5 ounce each can

1 14.5 oz whole peeled tomatoes, do not drain

1 can tomato sauce

Chili powder to taste, I used 6 Tablespoons

Garlic salt and black pepper to season beef

Optional toppings:

Cheese

Sour cream

Scallions

Doritos or corn chips

Season meat with garlic salt and pepper. Add onion. Cook beef until brown, drain grease. In a large pan (Dutch Oven), add 2 cans of drained kidney beans, 2 cans of Manwich (I used a can of original and a can of bold, both of the same flavor is just fine). Add tomato sauce and season with chili powder and your favorite hot sauce if desired. Simmer for 30 minutes, an hour is better. I like to add Doritos or corn chips yo the bottom of my bowl and top with my favorite toppings. Chili tastes even better the next day. Enjoy!

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Pumpkin Harvest Chili

I have never tried pumpkin chili until I created this recipe. The idea came from Melodie Johnson, a friend on Tampa Cake Girl.  Thank you Melodie for suggesting I create a pumpkin chili.  Pumpkin is very healthy, full of vitamins and fiber. It’s not just for pies!

  
Ingredients:

2 pounds ground beef (turkey or chicken works too)

1/2-3/4 cup chopped onion

Season to taste with salt and pepper (I used garlic salt)

2 cans of pumpkin purée (15 ounce cans) not pie filling

2 cans of your favorite bean (I used kidney), do not drain

1 can of beef stock (chicken or vegetable stock maybe substituted)

3 cans of diced tomatoes (I used 3-14 ounce cans with roasted garlic)

4 Tablespoons of chili powder, or more or less to taste

Garnish with your favorite chili toppings. I used sour cream sprinkled with nutmeg, cheese and scallions. 

  
Add meat and onion to your pan and season.  Cook meat and drain off the fat. Continue adding your ingredients, beans, stock, tomatoes and pumpkin. Add chili powder to your liking. Simmer on low for an hour or more. Top off with your favorite garnish and enjoy.  

  

Recipe Update:

If you thing the chili does not have enough pumpkin for you, add pumpkin spice by the teaspoonful, tasting after each addition of the spice. 

  
I had leftover chili so I microwaved a spaghetti squash in an inch of water, cut side down for 10 minutes per side. Don’t forget to remove the seeds before cooking it in the microwave. Let cool for a few minutes until you can handle it and scrape the insides. Pour some warm leftover chili over the spaghetti squash and garnish with Parmesan cheese. It is delicious and very healthy. I love it when the leftovers are as good or better than the original recipe. 

  

Chili 101

This is my basic chili starter recipe. Once you make this recipe, you can add anything to it to make it your own recipe. Some people add chocolate, some must have hot peppers or bell peppers in their chili. Some leave out the beans. This basic recipe makes about quart. This recipe can easily be doubled, tripled or even quadrupled. I know when I was raising my boys and they all lived at home, I was quadrupling this recipe. Make it, but try to plan on leftovers, it’s even better the next day!

Ingredients:
1-1 1/2 pounds of ground chuck
1 medium to large onion, chopped medium dice
Salt and pepper to taste, I always use Lawry’s garlic salt to season
1 can of dark red kidney beans, do not drain
2 Tablespoons of tomato paste
1 small can of tomato sauce
1 14 ounce can of whole peeled tomatoes, do not drain
1 Tablespoon of chili powder, start with that and taste to add more (I used 3)
Cayenne pepper, optional, or to taste

Toppings:
Grated cheese, optional
Sour cream, optional
Onions or scallions, optional
Fritos or corn chips crushed, optional
Jalapeño peppers, optional

Brown meat and onion in a skillet. Season the meat. In a large pot on the stove, combine beans, tomato paste, tomato sauce, the can of whole peeled tomatoes (I remove them from the can and using my hands, I squeeze them into pieces, making sure the juice from the tomatoes goes into the pot.) When beef/onion is cooked, drain all fat and add to your chili pot. Stir to combine and start seasoning your chili with chili powder and/or cayenne pepper. Simmer on the stove for 4-6 hours, stirring occasionally or place in a crockpot and cook on low for 6-8 hours. This recipe is easy to prepare and it makes very good chili. Feel free to add other ingredients to customize it to your liking. Enjoy!

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