Recently I was in a local Chili Challenge. I was asked numerous times for this recipe and since it won 3rd Place overall and the People’s Choice Award, I knew I had to share with you! Its a pretty basic chili, but the addition of the Chorizo, Andouille sausage and beer really send it over the top. Let me know what some of your favorite chili additions are…
Beefy Beer Chili
2 pounds ground sirloin
1 package Andouille sausage, cut length wise and quartered
1 package Chorizo (I used pork)
1 large onion-diced
1 (15 ounce) can kidney beans-drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes in juice
1 (6 ounce) can tomato paste
1 (10 3/4 ounce) can tomato soup
3 tablespoons Hormel real bacon bits
4 cubes beef bouillon
1 bottle of an Amber Ale (I used Fat Tire)
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
2 teaspoon cumin
2 teaspoon Tabasco sauce
1/4 cup chili powder* This is to taste, you might want to start with a lesser amount at first
1 teaspoon paprika
1 teaspoon sugar
Pinch of salt
Pinch of pepper
In a large stock pot over medium high heat, crumble and brown the ground sirloin and the chorizo; drain and put back in the pot. Meanwhile, in a skillet, brown the andouille sausage. Put into the stock pot and saute the onions in the fat from the andouille (you may have to add a little olive oil).
Pour in the kidney beans, spicy chili beans, diced tomatoes and tomato paste and tomato soup. Add the onion and all the rest of the ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours; stirring occasionally. After 2 hours, taste and adjust the seasonings as necessary. The longer it simmers, the better it will taste. If you need more liquid, use another bottle of beer, adding slowly until it's the right consistency.
**Serve with sour cream mixed with chopped adobo chilis and sauce!
We just love Chinese food, unfortunately our options aren’t great for take out, so I try to make my own whenever possible, thus eliminating the MSG that most restaurants use and that is so bad for you. This is one of the simplest recipes in my repertoire and I think you’ll love it! Of course, using the crock pot is an added bonus on those nights when you’re running like mad…
Cashew Chicken-Crock Pot
2 pounds boneless, skinless chicken breasts-cut into bite size pieces
1/2 cup flour
Pinch of pepper
2 tablespoons canola oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
1 garlic clove-minced
1/2 teaspoon fresh ginger-grated
Pinch of crushed red pepper; to taste
1/2 cup cashews
Combine the flour and the pepper in a Zip-loc bag. Add the chicken pieces and toss to coat.
Heat the oil in a large pan over medium-high heat. Brown the chicken on all sides for about 5 minutes total. (They don't have to be cooked through at this point).
Combine the rest of the ingredients (excluding the cashews) in a small mixing bowl.
Put the chicken in the crock pot and cover with the liquid mixture, stirring slightly. Cover and cook on LOW 3-4 hours or HIGH 1-2 hours.
Serve over brown rice and top with cashews.
I love chicken, LOVE salsa verde and love biscuits. But putting them altogether, I wasn’t too sure about that. But one thing is sure, I don’t share with you the recipes that don’t work and that I don’t like. So consider this one a winner, and the sauce was actually so good that the biscuits are a must to soak up all that goodness…
Salsa Verde Chicken 'N' Biscuits
4 tablespoons butter
1/2 cup flour
2 cups chicken broth
1 (16 ounce) jar salsa verde
1 (5 ounce) can fat free evaporated milk
1 1/2 pounds boneless, skinless chicken breasts-cooked and diced
2 cups Jiffy baking mix
2/3 cup milk
3/4 cup shredded cheddar cheese
Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
Melt the butter over medium-high heat in a large sauce pot. Whisk in the flour and let it cook out for about 2 minutes, stirring constantly. Add the broth, salsa verde and evaporated milk, continue whisking and cooking until thick and bubbling. Stir in the chicken and reduce heat to low.
Meanwhile, in a medium mixing bowl, combine the Jiffy mix, the milk and the shredded cheddar cheese.
Pour the chicken mixture into the prepared dish and top with spoonfuls of the biscuit mixture.
Bake, uncovered, for 15-20 minutes or until the biscuits are done and golden and the chicken is bubbling.
Updated from other recipes I've tried!
This isn’t really a recipe just a super fun idea! I made this for one of my niece’s last year for her birthday. On the outside it is very unassuming, but once you cut into it, it is so surprising and fun! You could certainly do any color combination that you want and I think it would be fun for a baby shower with pink or blue inside. I am hooked on Sixlets so that is the color scheme I went with…
This was such a fun, easy recipe to throw together and everyone loved it. We actually made it in one 9 x 13 pan, but each person had their own “quarter” to top with whatever they wanted. We all pretty much like the same things, but I always add onion and garlic to my portion and Hubby likes mushrooms. So feel free to dress it up any way you want, you really can’t go wrong…
Pizza Pull Apart Bread
3 packages of Pillsbury biscuits (10 biscuits each)
1-24 ounce jar spaghetti sauce
1-6 ounce package sliced pepperoni
any other toppings you desire: sausage, onion, black olive, garlic, mushrooms, peppers, etc.
3 cups mozzarella cheese-shredded
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Open up the canned biscuits and cut them into quarters. Put into a large mixing bowl along with the spaghetti sauce, 1 cup of the shredded cheese and the Italian seasoning. Chop about 3/4 of the pepperonis into quarters and add into the sauce mix. Mix it together gently and pour into a greased 9 x 13 baking dish. Sprinkle with the remaining cheese, the pepperoni and your other ingredients. Bake for 25-30 minutes or until the biscuits are fully cooked and the cheese is melted and a little browned.