Three Bean Chili
We all know that beans are good for us. What with all their dietary fiber, protein, vitamins and minerals. Pretty close to the perfect food, I’d say.
How about a triple header today? This Texas style chili uses not one but three types of canned beans. Make this along with some corn bread and you’ll be the hit of the party…
- 2 cloves of garlic - minced
- 1 tablespoon of oil
- 1 28oz can of southwest style tomatoes
- 1 cup of water
- 1 6oz can of tomato paste
- 1 tablespoon of chili powder
- 1 tablespoon of Dijon mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon of black pepper
- 1 15.5oz can of kidney beans - drained
- 1 15.5oz can of great northern beans - drained
- 1 15.5oz can of garbanzo beans - drained
- 1 cup of chopped carrots
- 1 cup of whole kernel corn
- 1 cup of chopped zucchini
- 3-4 dashes of hot pepper sauce
- 1 cup of grated cheese (I use cheddar)
- 2-3 whole fresh chili - optional
In a Dutch oven, cook the garlic for about 30 seconds. Stir in the tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper.
Now add the beans and bring to a boil. Turn the heat down and let simmer for about 15 minutes.
Stir in the carrots, corn, zucchini and simmer for another 30 minutes. Add the hot sauce. Mix well.
Spoon into bowls… top with cheese and green chili. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
Broccoli & Green Chili Delight
Unlike a former US President, I enjoy broccoli. It’s good for you and there is no end to the ways you can cook it up.
Of course raw is the best way to get all the goodies out of it but I enjoy coming up with dishes that add unique flavors to it. Try this one on your family, I’ll bet they like it…
- ½ cup of onion - chopped
- ½ cup of celery - chopped
- 2 tablespoons of oil
- 1 can of mushroom soup
- ½ soup can of milk
- 1 cup of water
- 1 cup of instant rice
- 1 8oz jar of processed cheese
- 1 cup of green chili - fresh or canned
- 1 package of frozen broccoli
Sauté the onion and celery in oil until soft. Add thawed broccoli. Simmer on low for 15 minutes.
Add the rest of your ingredients then pour it all into a buttered casserole.
Bake at 350° for 25 minutes.
For some reason this goes really good with chicken. I don’t know why, only that they taste great together.
So the next time, take the chicken out of the bucket and place on a platter. Cook up this casserole and surprise… gourmet eats. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
Green Chili & Rice Casserole
Here’s a simple green chili and rice casserole that is extremely tasty. We take this dish to potluck dinners and always are asked for the recipe…
- 2 lbs ground beef
- 2 cups of cooked rice
- 2 cans of tomato sauce
- 4-5 fresh green chilies (you can use canned)
- 1 onion - chopped fine
- 1 cup of shredded cheddar cheese
Brown the ground beef and drain off the fat. Add the chili and onion. Let steam for about ten minutes.
Add the tomato sauce and rice then place in your casserole dish. Top with the cheese.
Bake in a 300° oven until cheese is melted and bubbly. That’s it. I told you it was simple. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
Pinto Bean Salad
Here in the high desert we are seeing the first touches of spring. I think I’m getting spring fever. I dusted off the old barbeque the other day and cooked up our first steak of the year.
Here is a Pinto Bean Salad that will go great with your first barbeque or any other meal for that matter…
- 2 cups of cooked pinto beans
- ½ cup of diced celery
- 3 green chilies - chopped or ½ can of chopped chilies
- 2 medium pickles - chopped
- ½ of an onion - chopped fine
- 2 tablespoons of prepared mustard
- 4 tablespoons of sour cream
- salt and pepper
Mix all the ingredients together except the mustard and sour cream.
Blend the mustard and sour cream together. Add to the bean mixture. Salt & pepper to taste.
Serve over lettuce with a little chili powder sprinkled on top. Sit back and enjoy the complements.
If you ain’t sweatin, it ain’t chili
Chuckwagon 505
Red Chili Cube Steak Roll-Ups
The next time you’re shopping and run across a good sale on cube steak, go ahead and stock up. You and your family are going to love this one. The Red Chili really livens up the flavor of the steak…
- 4 medium or large cube steaks
- 1 box of prepared stuffing mix
- 1 recipe of red chili sauce
- 4 slices of pepper jack cheese
- ½ cup of shredded pepper jack cheese
Preheat your oven to 350°
Prepare the stuffing mix according to package directions. Slightly flatten the cube steaks with a meat mallet.
Place one slice of the cheese on each steak. Place the stuffing along the edge of the steaks keeping it about ½ inch from each end so it won’t fall out the ends. Roll up the steaks and secure with toothpicks. Brown the steaks on all sides in a small amount of hot oil.
Prepare the red chili sauce recipe. Place the cube steaks in a baking dish. Pour the red chili over the top making sure to cover each steak. Cover and bake 30-40 minutes. Remove from oven and immediately sprinkle on the shredded cheese.
I like to serve these steaks with Home fries of French fries. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505