a little of each

A family's cookbook

Mama’s Chili March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:52 pm
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1 Tbl vegetable oil

2 cloves garlic, minced

½ cup onion, chopped

¼ cup scallion, chopped

¾ cup bell pepper, chopped

1 cup each: carrot, celery, mushrooms, all chopped

1 can crushed tomatoes

4 cans kidney beans

1 large can tomato paste

1 bag frozen corn

1 (12 oz) can of beer

½ tsp cumin

½ tsp crushed red pepper

¼ tsp cayenne pepper

2 Tbl chile powder

¾ lb ground beef

2 lb cut of London Broil, cut into bite-size pieces



Heat oil in a heavy pot. Add the onion and garlic; sauté briefly. Add the scallion, pepper, carrot, celery and mushrooms. Cook until tender, but not mushy. Remove vegetables. Brown ground beef; drain and set aside. Brown London Broil pieces. Add all the ingredients to the pot. Cook in the pot for one hour. Move to a crock-pot and cook on auto for three to four hours.


Hard Rock Café Chili

Filed under: Soups and Salads — alittlemoreofeach @ 9:51 pm
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2 Tbl Vegetable oil

1 large sweet onion, chopped

3 large garlic cloves, crushed

2 ½ lbs lean ground beef

2 Tbl tomato paste

2 Tbl Worcestershire sauce

2 Tbl barbeque sauce

4 Tbl brown sugar, packed

2 Tbl soy sauce

2 tsp celery salt

1 tsp ground cumin

1 tsp black pepper

1 tsp seasoned salt

1 dash of red cayenne pepper

2 cans red kidney beans, drained and rinsed

1 (15 oz) can crushed tomatoes

1 medium bell pepper, seeded and chopped

2 Tbl chili powder



Heat the oil in a large pot. Cook the onion and garlic for five minutes or until soft. Add the ground beef. Cook, stirring frequently, until browned. In a small bowl combine the next 10 ingredients (tomato paste through red cayenne pepper). Mix well. If needed, drain any fat from the meat mixture, and then stir in the seasoning in the small bowl. Bring to a simmer over medium heat. Add the tomatoes and their liquid. Add the beans. Stir. Reduce the heat to low, and cook covered for 10 minutes, stirring several times. Add the bell pepper. Simmer over low heat until ready to serve. Garnish the chili with shredded sharp cheese, chopped onion and sour cream.


Chili Dip December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 12:33 pm
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  • 1 (8 oz) package of cream cheese
  • 1 jar of Bush’s chili without the beans
  • 1 (8 oz) package sharp cheddar, shredded
  • Fresh cilantro


Spread the cream cheese in the bottom of a glass or ceramic pie plate. Spoon the chile over the cream cheese and sprinkle the cheddar on top. Microwave the dish on High until it is bubbly, a few minutes.

Sprinkle the chopped cilantro on top and serve it with tortilla chips.

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