Simple, Perfect Chili

Simple, Perfect Chili    ~~~   Recipe courtesy of Ree Drummond


1 video | Ree's Simple, Perfect Chili (02:41)
Total Time:  1 hr 35 min
Prep: 15 min
Cook: 1 hr 20 min
Yield: 6 to 8 servings
Level:Easy


Ree's Simple, Perfect Chili (02:41)
The name says it all: Ree's chili is a simple, perfect meal-in-a-hurry.
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving


Directions
Watch how to make this recipe.
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

2011 Ree Drummond, All Rights Reserved

CATEGORIES: Beef Main Dish Chili View All


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Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: About 4 - 6 servings

Ingredients

• 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces
• 5 1/2 Tbsp butter
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced celery (about 3 stalks)
• 1 cup peeled and diced carrots (about 2 carrots)
• 1 (15 oz) can low-sodium chicken broth
• 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
• 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/4 tsp dried crushed rosemary
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup frozen or fresh peas
• 2 1/2 cups milk
• 6 Tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 1/2 tsp lemon juice
• 1 recipe parmesan drop biscuits, recipe follows

Print Swanson® Flavor Boost® Recipe Ideas

 

Directions

• In an enamled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.
• In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.
• Remove bay leaf and serve warm with Parmesan Drop Biscuits.
• Recipe Source: Cooking Classy

Baked Potato Soup

I use the recipe from www.allrecipes.com  look for Baked Potato Soup I.

I did this for 3 people.  You can go to their website and change the number of servings to change the amounts in the ingredients.

• 6 slices bacon
• 1/3 cup margarine
• 1/3 cup all-purpose flour
• 3-1/2 cups milk
• 2 large baked potatoes, peeled and cubed
• 2 green onions, chopped
• 1/2 cup and 2 tablespoons shredded Cheddar cheese
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. 

This was absolutely delicious!