We Like Chili

Clockwise, top left:  Classic chili, Chili Tamale Bake,
Chili Mac, Chili and Hominy

We like chili, but a full recipe makes more than we can eat at one meal.  We’ve found that it freezes well, and we can use the remaining portions for a variety of recipes we also like.  It's a great way to cook for one or two, using it up but not getting bored with it, and it gives a head start on lunch or dinner.

Here’s our favorite recipe, you can easily double it, as well as the recipes that use it.   Use frozen portions, thawed, in Chili Mac, Tamale Bake or Chili with Hominy (hominy tastes like little pieces of cornbread), or over Fritos, (or topped with Fritos); over baked potatoes, over French fries topped with cheese or over hot dogs (Myrna’s favorite).

                        Classic Chili

     1          pound  ground beef

     1/2       cup  onion -- chopped

     1/4       cup  green pepper

  14 1/2     ounces  canned tomatoes -- diced

  15           ounces  canned chili beans in sauce

  8             ounces  tomato sauce

  1             each  bay leaf

Brown beef, green pepper and onion.

Stir in remaining ingredients except cheese.  Bring to a boil, reduce heat, cover and simmer 20 minutes.  Remove bay leaf.

Serve topped with shredded cheese.

Serve two cups of chili for a meal for two; package remaining chili in two 1 1/2 cup portions in freezer bags for recipes for two.

Yield:  "5 cups"

Per Serving: 264 Calories; 13g Fat (44.5% calories from fat); 14g Protein; 23g Carbohydrate; 7g Dietary Fiber; 39mg Cholesterol; 434mg Sodium. 

                     

 Classic Chili with Hominy

     1/2           cup  canned hominy, drained and rinsed (remainder can be frozen)

  1 1/2           cups  Classic Chili Recipe

Combine, heat together.

Classic Chili Mac for 2

  1 1/2       cups  Classic Chili Recipe 

1 1/2         Ounces  Elbow Macaroni -- or cellentani (1 1/2 ounce)

  1              ounce  cheddar cheese -- shredded

     1/2       cup  corn, whole kernel, canned -- drained (or frozen, thawed)

Cook macaroni, drain and add to hot chili along with corn, let simmer together 5 minutes.  Serve topped with cheese in pasta bowls, with salad and fruit.

                     

Classic Chili and Tamale Bake for 2

  1 1/2       Cups  Classic Chili Recipe

  2  or 4     Canned Tamales -- (freeze remainder of can in a baggie)

  3              Tablespoons  Onion -- chopped

  1              ounce  Shredded Cheddar Cheese

   1             ounce Fritos - crushed (optional)

Pour chili into a greased individual oval casseroles or 3 cup rectangular oven dish. Unwrap tamales and place on top of chili. 

Top with onion and cheese and bake at 350° until bubbling hot, about 20-30 minutes.  Sprinkle on fritos and serve.