I promise I have been cooking! I just have not had much spare time to post the recipes here. :) So tonight, I will try to catch up. We had Chili tonight. It was great! I went ahead and made the chili recipe in the "Lancaster Family Recipe" cookbook, then made frito Chili Pies. Yummy!
The Verdict:
Zach: "Thumbs Up! Needed a little more spice."
JT: "Very Good, it makes me strong."
Chili
1 ¼ to 1 ½ lbs. ground round or chuck
1-15 oz. can pinto beans (optional)
1/3 cup chopped onion
1 pkg. McCormick Original Chili Seasoning
1-15 oz. can diced tomatoes
1-64 oz. can tomato juice (set aside 1 ½ cups)
Crumble meat in skillet, sprinkle with ¼ t. salt. Add onion and cook until done. Drain well. In 3 quart saucepan, mix all ingredients except the 1 ½ cups tomato juice. If you want more liquid, add some of the reserved tomato juice. Bring to a boil, turn heat down and simmer 30 minutes, stirring occasionally. Good over cooked macaroni.
Can also put in the crock pot and cook on low for 4 hours.
I followed the recipe exactly this time... and added the fritos and Cheddar Cheese to make our pies. It was very good. We will make this again soon!
I LOVE CHEESE! |
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