From Chili to Stroganoff, it takes just an hour — or less — to prepare these hearty meals made with ground beef.

Simple Cincinnati Chili

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This is a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. I love this chili better than regular chili!!!

Ingredients

Servings 4-6

• 1 lb ground beef
• 1 (1 1/4 ounce) package mild chili seasoning mix
• 1 teaspoon ground cinnamon
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 8 ounces about 4 cups cooked spaghetti, cooked

• GARNISH

• shredded cheddar cheese
• chopped onion

Directions

1. Cook ground beef in large saucepan until no longer pink; drain.
2. Add chili seasoning, cinnamon, beans and tomato sauce.
3. Add water to bring to correct consistency.
4. Bring to a boil.
5. Reduce heat and simmer 10 minutes.
6. Serve over spaghetti, topped with cheddar and onions.

Hamburger Stroganoff

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Ingredients

Servings 4-6

• 1 lb ground beef
• ¹⁄₂ cup onion
• 1 teaspoon garlic powder
• ¹⁄₈ teaspoon salt
• ¹⁄₂ teaspoon pepper
• 1 can condensed cream of mushroom soup
• 1 cup sour cream
• egg noodles (cooked)

Directions

1. Brown beef in large skillet.
2. Add onions and cook until onions are translucent.
3. Drain grease.
4. Stir in condensed soup, then garlic powder, salt, and pepper.
5. Allow to simmer until all other parts of meal are prepared.
6. Minutes before it's time to serve, stir in the sour cream completely and heat through.
7. Serve over egg noodles.

Salisbury Steak

This is the perfect dinner for 2.  Double the recipe if you choose to feed 4.

Ingredients

Servings 2

• 1 egg
• ¹⁄₄ cup milk
• ¹⁄₄ cup dry breadcrumbs
• 1 (1 1/4 ounce) envelope brown gravy mix, divided
• 1 teaspoon dried onion flakes
• ¹⁄₂ lb lean ground beef
• ¹⁄₂ cup water
• 1 tablespoon prepared mustard

Directions

1. In a bowl, whisk the egg and milk.
2. Add bread crumbs, 1 tablespoon gravy mix and onion.
3. Crumble beef over mixture and mix well.
4. Shape into two patties, about 3/4 inches thick.
5. Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°.
6. Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties.

Enjoy.
The Old Guy

a slow cooker Oval Crock Pot (Photo credit: Wikipedia)

A Tale Of 3 Chilli's


"If you don't like Michigan weather, just wait a minute.  It will change".
My favorite season is fall.  I love the cooler weather, the smell of the newly fallen leaves, and the wonderful fall colors of the trees.  I also love the foods of fall.  The following Chili recipes will protect your tummy from the chilly weather.

 Kid Friendly Chili

1 pound lean ground beef
1 large onion, chopped
1 teaspoon salt
1 tablespoon chili powder
2 (1 pound cans) crushed tomatoes
1 pound can dark red kidney beans
1 pound can pork and beans

Cook ground beef and onions together until meat is no longer pink; drain.  Add remaining ingredients and bring to a boil.  Cover and reduce heat to a very slow simmer.  Let cook 45 minutes to blend flavors, stirring occasionally.
You can make this dish Vegetarian by omitting the ground beef and substitute 1-1/2 cups finely chopped carrots and 1-1/2 cups finely chopped celery.  Cook with the onions until onions are beginning to look translucent.  Then proceed as directed for the rest of the recipe. 

This slow cooker recipe is a great way to serve a crowd without last minute preparation

Texican Chili

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2 inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper

In a large skillet, cook bacon until crisp.  Remove to paper towels to drain.  Brown beef in the drippings over medium heat; drain.  Transfer to a 5 quart slow cooker; add bacon and remaining ingredients.  Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.
Yield is 16-18 servings.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (use rubber gloves)
2 teaspoons dried oregano
1 teaspoon ground cumin
 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney beans or cannellini beans, rinsed and drained, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro or garnish if desired

Sprinkle chicken with salt and pepper.  In large skillet over medium heat, cook chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender.  Add garlic; cook 1 minute longer.
Transfer to a 3 quart slow cooker.  In a small bowl, mash 1 cup of beans, add 1/2 cup broth and stir until blended.  Add to the slow cooker with remaining beans and broth.  Cover and cook on low for 3-3-1/2 hours or until heated through.  Stir before serving and garnish with sour cream and chopped cilantro if desired.

Enjoy

The Old Guy

Italian Chili

Image via WikipediaI love Chili anytime, Spring, Summer,Fall, and Winter. I learned to cook Italian food from our family friend, Rose Provanzano. This Italian variation is one of my favorites.  I serve the leftovers over pasta.  Have a salad and some crusty Italian or French bread and you have a complete meal to die for.
Enjoy
The OldGuy

Italian Chili

1 pound ground beef
1/2 pound sweet Italian sausage (could use hot if desired)
1 medium onion, chopped
1/2 cup green pepper chopped (could leave out if ya don't have any)
2 or 3 cloves minced fresh garlic ) could use garlic granules if no fresh garlic)
1 (28-32 ounce) jar of your favorite brand spaghetti sauce (I like Prego)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce ) can chili beans, drained
1 (14-1/2 ounce) can diced tomatoes, undrained
1 (4 ounce) can sliced mushrooms, drained (sliced fresh Portabella mushrooms would be killer)
1 cup water
1/3 cup sliced pepperoni, cut into 1/4's
3 tablespoons chili powder (more or less to taste)
1/2 teaspoon salt
Pepper to taste
A little crushed red pepper flakes to taste

In a large pot, brown ground beef, sausage, onion, green pepper and garlic until meats are brown and crumbly, and vegetables are translucent; drain well.
Add remaining ingredients; bring to a boil.  Reduce heat and simmer, uncovered, for about 30 minutes. (If you cover the pot, condensation will form, drop in to the pot, and make your chili watery.)
This recipe could also be make in the Crock Pot set on low and cooked all day.