Hearty Chili

Everyone is gearing up for Hurricane Sandy around here.  The local schools are closed, some until Tuesday and my office is closed tomorrow!  So what could be better on cold rainy day than a bowl of warm, hearty chili?  This hearty chili is satisfying with chunks of ground beef, vegetables and red kidney beans.  You can quickly put this chili together within an hour for an easy weeknight dinner.  This would also be a perfect game day chili to share with family and friends.  Serve with shredded cheese, green onions, and/or sour cream.  Top with some tortilla chips or corn chips for extra crunch.  Enjoy!

Hearty Chili 

Printable Recipe

Ingredients

2 tablespoons oil (vegetable or olive oil)

1 ½ cup red onion, diced (½ large red onion)

1 cup diced peppers

1 pound ground beef

15 ounce can diced tomatoes with green chilies

28 ounce crushed tomatoes

15 ounce can red kidney beans

salt

freshly ground black pepper

1 teaspoons cumin

2 tablespoons chili powder

Directions

In a large heavy pan or dutch oven, over medium heat, add in oil and onions.  Cook for about 3 to 4 minutes.

Add in peppers and cook for about 3 to 4 minutes, until vegetables are tender.

Next, add in ground beef.  Season with salt, pepper, and cumin.  Cook for about 5 minutes until beef is lightly browned.

Stir in diced tomatoes, beans and crushed tomatoes.

Stir in chili powder.

Cover and cook on low for at least 30 minutes.

Serves 6 to 8.

Top with shredded cheese, sliced green onions, and/or sour cream.

Basil Tomato Sauce

This basil tomato sauce was delicious!  I was trimming my basil plant and needed to use up the basil leaves and a basil tomato sauce was the perfect thing to make.  (I love the smell of fresh basil too!) This sauce is great with pasta or as a pizza sauce too.  I also used a chili pepper instead of chili pepper flakes, so if you don't have a fresh chili pepper from your friend's garden like I did, than you can substitute 1/4 teaspoon of red chili pepper flakes.  I served this basil tomato sauce with capellini pasta.  Enjoy!

Basil Tomato Sauce

Printable Recipe

Ingredients

28 ounce can crushed tomatoes

6 ounce can tomato paste

1 cup water

3 garlic cloves, minced

1 teaspoon garlic, minced (from a jar)

1 small chili pepper, minced

1 tablespoon Italian seasoning

1 to 2 tablespoons olive oil

2 to 3 tablespoons butter, divided

1 bunch fresh basil, torn

Directions

In a heavy pan, over medium heat, add in olive oil.  Add in garlic and chili pepper.  Add in 1 tablespoon butter.  Stir and cook for about 2 or 3 minutes until garlic is lightly browned.

Add in crushed tomatoes and tomato paste.  Using the cans, fill about halfway with water and add into pan.   (This will equal to about a cup of water and rinses the can to add in any remaining tomatoes to the sauce.)

Stir in Italian seasoning.

Cover and cook on low for about 30 minutes.

Stir in torn basil leaves.

Stir in 1 to 2 tablespoons butter (optional).

Serve with your favorite pasta.  You can also freeze this sauce in freezer bags or freezer-safe containers.

Buddy and Ellie like to be in the kitchen with me...probably hoping for a treat from their treat jar on the counter :)

Lasagna with Homemade Tomato Sauce

Lasagna can be an easy make ahead meal, especially if you make your tomato sauce ahead of time or use store bought sauce.  I actually like to use the no-boil lasagna noodles; it cuts the time in half and I don't notice any change in taste.  This time I made my own tomato sauce and added in sausage, but you could omit the meat if you want it to be vegetarian.  What I love about lasagna is how versatile it can be, you can add veggies, sometimes I add in mushrooms and/or spinach.  This recipe is a simple, traditional lasagna.  Enjoy!

Lasagna with Homemade Tomato Sauce

Printable Recipe

Ingredients for Tomato Sauce

28 ounce can crushed tomatoes

15 ounce can tomato sauce

6 ounce can tomato paste

16 ounce (1 package) hot pork sausage (I used Jimmy Dean brand.)

1 teaspoon garlic, minced

1 tablespoon parsley, dried

1 teaspoon garlic powder

2 tablespoons Italian seasoning

2 teaspoons sugar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Ingredients for Lasagna

9 ounce (1 box) no-boil lasagna noodles (I used Barilla brand.)

14 ounce ricotta cheese (I used whole milk ricotta.)

2 eggs, beaten

4 cups mozzarella cheese, shredded

½ cup parmesan cheese

Directions for Tomato Sauce

In a dutch oven, over medium heat, cook sausage until browned.  Add in minced garlic.

Stir in crushed tomatoes, tomatoe sauce, and tomato paste.  Add in parsely, garlic powder, Italian seasoning, sugar, salt and pepper.

Cover and simmer on low heat for about 1 hour, stirring occasionally.

Allow to cool.

Directions for Lasagna

Preheat oven to 375 degrees F.

In a medium sized bowl, combine beaten eggs, ricotta cheese, 2 cups of mozzarella cheese and parmesan cheese.  Set aside.

Spray a 9x13 inch baking dish with non-stick cooking spray.

Spread about 2 cups of tomato sauce in bottom of baking dish.

Arrange 4 lasagna noodles on top of tomato sauce, the noodles will overlap slightly.

Spread 1/3 ricotta cheese mixture over noodles.  Top with ½ cup of mozzarella cheese and 1 cup tomato sauce.

Next layer, arrange 4 lasagna noodles, 1/3 ricotta cheese mixture, ½ cup mozzarella cheese and 1 cup tomato sauce.

Next layer, arrange 4 lasagna noodles , remaining ricotta cheese mixture, ½ cup mozzarella cheese and 1 cup tomato sauce.

Last layer, 4 lasagna noodles, remaining tomato sauce, and ½ cup mozzarella cheese.

Bake covered with foil for 40 to 50 minutes.  (Spray foil with non-stick cooking spray to prevent foil from sticking to the cheese.)

Uncover and continue baking for additional 5 to 7 minutes minutes until cheese is melted.

Let stand  and cool for 15 minutes before serving.

Veggie and Beef Chili

I have a great vegetarian chili recipe but wanted to change it up since I was making a batch of chili for my friend who is expecting a baby this month.  Chili is such a versatile dish and its easy to adjust the flavors and ingredients.  This Veggie and Beef Chili is also a very freezer friendly dish.  I allow the chili to cool and place in a freezer bag.  When you are ready to have chili, just defrost in the fridge the night before and reheat the next day.  How simple and easy right?  This is great served on its own, over rice, or with corn bread.  I also love "chili mac", pasta with chili on top, yum!  This Veggie and Beef Chili is one of those dishes that stick to your ribs and won't leave you feeling hungry afterwards.  Enjoy!

Veggie and Beef Chili

Printable Recipe

Ingredients

½ pound ground beef

2 bell peppers, diced

1 onion, diced

28 ounce can crushed tomatoes

14.5 ounce can diced tomatoes

11 ounce can Mexicorn

15 ounce can hominy

15.5 ounce can black beans

2 tablespoons  and ½ teaspoon chili powder

1 tablespoon and ½ teaspoon cumin

½ teaspoon garlic powder

1 to 2 tablespoons vegetable oil

Directions

In a non-stick pan over medium-high heat, add ground beef.  Add in ½ teaspoons cumin, chili powder and garlic powder.  Cook for about 5 minutes until meat is mostly cooked.  Drain fat.

In a large pan over medium-high heat, add in vegetable oil, diced bell peppers and onion.  Cook for about 5 minutes until softened.

Add in diced tomatoes and crushed tomatoes to vegetables.

Drain and add in black beans, hominy, and mexicorn. 

Add in ground beef.  Stir in remaining chili powder and cumin.

Cover and cook over medium-low heat for at least 30 minutes.

Serve immediately.  Top with shredded cheese and/or sour cream (or plain greek yogurt).

You can also freeze this after chili is cooled in freezer bags.

Serves 6 to 8.