Salsa 

1 4oz can green chilies

1 4oz can jalapenos

1 large can tomatoes [not 15oz can]

1 tbsp vinegar 

1 tbsp oil

1 tbsp garlic salt

Salt & pepper to taste

1-2 small onions, chopped to desired size

Fresh cilantro to taste if desired

Chop tomatoes into small pieces, reserve juice from can. 

Add juice and all other ingredients including tomatoes to a bowl and mix well. 

Can be served immediately but we prefer to cover and refrigerate an hour or more before serving.

BACKSTORY:

While stationed at Point Loma Submarine base on the USS Dixon in 1989, a fellow shipmate [Boatswain's Mate] took pity on me and let me spend a couple of weekends here and there with him and his wife at their apartment. It was great to get off the boat sime as I had no car and San Diego was huge! His wife made the best salsa and gave me the recipe and I have been making it ever since. 

Mom's Thanksgiving Dressing

This dressing can be made in advance in easy stages. My Mom usually makes the egg bread the day before she needs it.

EGG BREAD: 

>Preheat oven to 425 degrees. 

*Grease a 10in cast iron skillet or a 9in cake pan. [do not preheat pan in oven]

Mix the following ingredients together in a bowl. If it seems a little too thick, add more milk.

3/4 Cup self-rising corn meal

1/4 Cup self rising flour

5 Eggs

1 Tablespoon oil

1/4 Cup buttermilk

1/4 Cup whole milk

Mix til well blended. Pour in prepared pan and bake at 425 for 15-20 min. Set aside to cool. 

*This can be stored in the refrigerator for a few days or frozen and thawed out the day before it is needed. .

BROTH FOR DRESSING:

*large pot of boiling water

Chicken bouillon [to your taste]

2 Chicken back or necks

3 Hard boiled eggs-chopped

2 Stalks of celery-chopped

1 Large onion-chopped

In a large pot boil chicken necks/backs for 1.5-2 hrs. The meat should be falling off the bone. Remove the bones, pick the meat off of them and add the meat back to the broth.  Reduce heat to low/med, add celery and onions. Cook til vegetables are soft. Add chopped hard boiled eggs when veggies are done.

While onions and celery are cooking, process the dressing below:

DRESSING:

>Pre-heat oven to 350 degrees

*Food processor, large bowl, 13 x 9 in. pan

**If you do not have a food processor, the mixing can be done with bare hands in a large bowl.

1 Box Stove Top Stuffing [Savory Herb or Chicken flavor]

1 Recipe of egg bread

1 Recipe chicken broth 

Additional canned chicken broth [if needed]

In a food processor [or by hand] coarsely crumble/chop egg bread, then add the box of stove top stuffing and the seasoning pack. Process together til fine. Put in large bowl then add 1 recipe chicken broth. Mix it well. The consistency should be a little "soupy." Add canned chicken broth if needed to get the soupy consistency. Pour into 13x9 pan and bake at 350 degrees til brown on top. 

If the dressing is not soupy when it goes into the oven, it will be dry when it comes out. Trust Mom on this, lol. 

I've had lots of dressing over the years but this one is forever my favorite.  

Grandma Petrey's Pumpkin Pie

My Grandma Petrey handed this recipe down to my Aunt Barbara and it was then passed down to me. 

I will have additional tweaks at the end to cut back the sugar and carbs. 

 Preheat oven to 425 degrees. 

Ingredients: 

2 eggs 

1 one-lb can of pumpkin. [not pumpkin pie mix] 

3/4 Cup packed brown sugar 

1/2 teaspoon salt 

3 teaspoons pumpkin pie spice 

1 12oz. can evaporated milk 

1 deep dish frozen pie crust, thawed/defrosted. 

 Mix first 5 ingredients thoroughly, then mix in evaporated milk. Mix well. Pour into pie crust. [should be some left over.] 

 Bake in pre-heated 425 degree oven for 15 min., then LOWER TEMP to 350 degrees and bake for 50min. 

 Check for doneness by inserting a sharp knife in the center. If it comes out clean, it's done. If not, continue to bake and check at 5min. increments til done. 

My tweaks for lower carbs and sugar: 

 *I subbed out equal amount of Swerve brown sugar for regular brown sugar. 

*I do not use a pie crust at all and put it in a glass deep dish pie pan. There is no leftover pie filling this way, also.

Cauliflower Mash

I have been reworking this recipe for years trying to get it as close as possible to a mashed potatoes type consistency and finally have it down to a science. After numerous requests it seems time to get it out of my head and onto my blog. 

Cauliflower Mash

*One medium to large head of cauliflower

*One stick of butter (not margarine)

*One container of onion and chive cream cheese

*Heavy whipping cream

*Salt, pepper, and granulated garlic

Equipment: pot with lid, (a steamer basket if steaming is preferred) colander, lots of paper towels, hand-held potato masher, electric hand mixer, large bowl.

Steam or boil cauliflower til done. 

Line colander with two layers of paper towels. 

Drain cauliflower as much as possible, then dump into paper towel lined colander. Cover cauliflower with a couple more layers of paper towels and use the handheld potato masher to begin to press down on the paper towels, pressing as much water out as possible. 

You will need to change out the paper towels frequently and keep pressing until no water comes up through the paper towels as you mash. This will significantly compress your cauliflower by about half, normally.

In an appropriate sized mixing bowl, slice up the stick of butter and dump the butter and the entire carton of cream cheese into the bottom of the bowl. 

Dump the hot cauliflower on top of the cream cheese and butter in the bowl. Season with salt pepper and granulated garlic. Use your hand mixer to begin whipping the cauliflower with the cheese and butter underneath. Add a splash of heavy whipping cream as often as needed to make the mixture creamy. Mix on high to break up all of the chunks. Adjust salt, pepper and granulated garlic as you go. 

*Reheats well in the microwave and freezes well, also. 

**I occasionally swap out the onion and chive cream cheese for garlic and herb cream cheese. I have used generic and Philadelphia brand and the Philadelphia brand seems to taste and melt better.

 

***Mashing out the water in the cauliflower by hand while swapping out soaked paper towels isn't fun but the end result is well worth it! 

It pairs well with Mississippi Pot Roast and as the mashed potato layer in Shepherds Pie. 

Close up view of the fluffiness and consistency. 

RECIPE REVIEW: The Best Broccoli Salad You Will Ever Make

I needed a good recipe for broccoli salad for a fundraiser lunch and came across this one. That is a big, bold claim to make so I figured they must be pretty sure of themselves.

Let me tell you, they were right. I got back raves from everyone I made it for and my son, Mr. Picky even liked it. Just a suggestion: do not sub out the real bacon with anything you did not cook yourself. No bacon bits, no real-bacon in a bag. Just. Don't.

It was the perfect balance of sweet and tangy. Overnight in the fridge it got a little condensed down and heavier.. It was much fluffier first day it was made. If I were going to make it for a get together I would advance prep every thing [including the dressing] and combine/refrigerate for maybe an hour or two prior.

Here it is. Let me know what you think. The link to the original recipe is at the end. :)

p.s., I added raisins. Next time I think I will do dried cranberries and maybe some walnuts or pecans. ;)

. Combine the following ingredients together, mix, and set to the side. 

• 1 cup Hellman’s Mayonnaise (DO NOT use miracle whip) 
• 4 Tbs white sugar
• 3 Tbs white vinegar 

Next combine the following ingredients in a bowl

• 5 cups of chopped up broccoli 
• 1/2 med red onion chopped into small pieces
• 8 slices of cooked bacon, crumbled 
• 1 cup grated cheddar cheese
• 1 cup of broccoli slaw

Mix all of these ingredients together and pour dressing over top and mix all together. Refrigerate.


The Best Broccoli Salad You Will Ever Make

Recipe Review: Kyle's Crockpot Mac N Cheese

Kyle's Crockpot Mac N Cheese

I had a tablespoon of this and knew it was probably the best macaroni and cheese I've ever had, I am low carbing, which I was barely able to remember once that golden goodness hit my tastebuds. I asked him to give me the recipe, which he did. Here it is in all of it's gooey goodness!

• 1 small can of evaporated milk
• 1 pint half and half
• 3 cups of extra sharp shredded cheddar cheese
• 8oz container of sour cream
• 1 jar of Ragu double cheddar sauce 1 quarter stick of butter or margarine, softened Black pepper to taste
• 2 eggs
• 16 ounce box of macaroni
• 1 cup shredded sharp cheddar cheese

Turn crockpot to High. 

Combine all ingredients in crockpot except pasta and eggs. Stir until ingredients are mixed. Make sure you pepper the mixture before adding the eggs.

Beat eggs separately, add to pot and stir well.

Boil pasta in water for 6-8 minutes - not quite al'dente. (just to soften in up). Drain. 

Add pasta to pot stir and cover. let cook for 2 hours on high. then add 1 cup of shredded cheese to top and let cook for another 30 minutes to an hour to desired consistency

SO GOOD! Thanks Kyle for giving up the info!

Vegetarian: Black Bean and Corn Quesadillas

Made these for my vegetarian band camp staff members. They were pretty good and even the non vegetarians [the VegeCurious] liked them.

INGREDIENTS:

2 teaspoons olive oil 3 tablespoons finely chopped onion 1 (15.5 ounce) can black beans, drained and rinsed 1 (10 ounce) can whole kernel corn, drained 1 tablespoon brown sugar

1/4 cup salsa 1/4 teaspoon red pepper flakes 2 tablespoons butter, divided 8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided

DIRECTIONS:

1.

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

2.

Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling. I really did not tweak this recipe. It was great as is. I did leave out the red pepper flakes.

http://allrecipes.com/recipe/black-bean-and-corn-quesadillas/

Vegetarian: Easy Vegetable Pot Pie

Easy Vegetable Pot Pie

Original recipe makes 6 servings

    1 (10.75 ounce) can condensed cream of potato soup

    1 (15 ounce) can mixed vegetables, drained

    1/2 cup milk

    1/2 teaspoon dried thyme

    1/2 teaspoon ground black pepper

    2 (9 inch) frozen prepared pie crusts, thawed

    1 egg, lightly beaten

Directions

    Preheat oven to 375 degrees F (190 degrees C).

    In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.

    Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.

    Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

*I did bake the bottom crust for about 5 min before filling it based on the reviews of the recipe.

**This recipe went over well with my vegetarian friends. You could easily add cooked chicken for a meat dish. 

Original recipe is here:

http://allrecipes.com/recipe/easy-vegetable-pot-pie/

Vegetarian: Zucchini Alfredo

Every year I spend a week in July cooking for about 20 people, some of which have special food needs [vegetarian, celiac, low carb, diabetic] My other food blog [http://bigbuttmountain.blogspot.com/ ] has all of the low carb/celiac/diabetic recipes. This one will be normal eating as well as vegetarian. So for all the vegetarians that I have cooked for and failed to deliver the recipes for you, I'm sorry, and here is the first one. :]

Original recipe makes 6 servings

    1 (12 ounce) package uncooked egg noodles

    3 tablespoons vegetable oil

    2 cloves garlic, minced

    4 cups shredded zucchini

    1/2 cup milk

    4 ounces cream cheese, cubed

    1/2 cup chopped fresh basil

    salt and pepper to taste

    grated Parmesan cheese (optional)

Directions

    Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

    Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

    Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Original recipe: http://allrecipes.com/recipe/zucchini-alfredo/

New blog

I have added another blog to my stable of blogs that  I do not write upon nearly enough.

It is entitled, " Does This Mountain Make My Butt Look Big?" and oddly enough it came from a conversation about just that one afternoon in Pigeon Forge TN. with some lovely friends of mine.

It went on to become a blog on a message board that had quite a bit of positive interaction so I am bringing it out of the message board and online publicly. Lord help me!

Here is the address:

http://bigbuttmountain.blogspot.com/

If you are interested in being added to the email list that will be sent out when I post please email me here:

robinmcnew@aol.com

I will continue to use this blog to review recipes, talk cooking, etc but the other blog will be specifically low carb only. 

Thanks and come over and check it out!

Blessings, y'all!


Robin

Crack Candy

• 4 oz saltine crackers (that's about one sleeve of crackers)
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup pecans

Preheat oven to 400 degrees.

Line cookie sheet with saltine crackers in single layer.

In a saucepan, combine sugar and butter. Bring to a rolling boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. 

Let sit for 5 minutes. Spread melted chocolate and sprinkle pecans on top.

Cool completely and break into pieces 

[I stick mine in the freezer and store it there too.]

Recipe Review: PHILLY CHEESESTEAK STUFFED PEPPERS

Found this at a wonderful blog, which I am linking to below. The pic on this blog is of the ones I made. I am pretty impressed with them. I did increase the seasoning as Bill and I love a lot of seasoning.

PHILLY CHEESESTEAK STUFFED PEPPERS

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms - Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.

Preheat oven to 400°

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.

Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Prep Time – 15 Minutes

Cook Time – 50 Minutes

Makes Servings: 4

Per Serving: 

Calories – 458

Protein – 27 g

Carbs – 8.5 net g

Fat – 36 g





This recipe and many other low carb good ones can be found here: 


http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html#.Uc9YPW3m-AS



My Tweaks: 
Pressed as much grease out of the meat mixture as possible before stuffing. It was super greasy. 
Added shredded cheese in the middle of the meat mix layers

Apple Enchiladas

Apple Enchiladas

* PREHEAT OVEN TO 350

1 (21 ounce) can apple pie filling 
6 (8 inch) flour tortillas 
1 teaspoon ground cinnamon 
1/2 cup butter 
1/2 cup white sugar 
1/2 cup brown sugar 
1/2 cup water 


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. 
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. 
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. 
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden. 
Serve with vanilla ice cream

This recipe was posted to my Facebook wall by a friend who wanted me to make it. I did and it was wonderful!


My notes: 
These are to die for with the ice cream, and still pretty good without it. 
I ended up chopping the apple pie filling a bit to make it more eater friendly. 
I premixed the apple pie filling with the cinnamon to save time on that step.
The pie filling is very messy to handle when rolling the tortillas.

FOOD REVIEW: Smoked Ribs, Men of Lynn Haven United Methodist Church

Every year for Super Bowl Sunday the men of Lynn Haven Methodist Church have a huge smoke out and smoke ribs as a fundraiser.

 

I got them for the first time last year and immediately froze them as I wasn't going to eat them right away. My daughter is a rib-a-holic and she wasn't going to be home. If they were eaten without her there would have been severe consequences for all of us.


After thawing them last year and reheating in the crockpot for a few hours, they emerged nicely seasoned and tender.

This year we ate them straight out of the smoker. Delivery was made by one of those awesome Methodist men and they were melt in your mouth tender and still hot.

 
The seasoning was very light but tasty, some MasterMethodistSmokerGuru decided to let the smoke do the talking and it was a very wise decision.  The flavor of the meat shone through the smoke and seasoning for a very tender, and delicious rib. YUMMO!




So if you are in the neighborhood for some ribs today or tomorrow (Superbowl weekend) I highly recommend giving Chad a call. 850-867-7188. He can tell you where and what time to pick them up. I'm going to post this review on my FB page and post it every year again when they start taking orders. Oh wait, did I mention YUMMO?



Blessings, ya'll!


note: these pictures are of half a rack or maybe a couple ribs less. My husband and I got in to them before I started getting pictures. They smelled too good to leave alone.

Cilantro Grilled Chicken Breast [Recipe Review]

Cilantro Grilled Chicken Breast

**Food Network Chef George Stella is the author and creator  of this recipe. **

 

Total Time: 35 min

Prep 25 min

Cook time10 min

Yield:: 2 servings

Level: Easy

Ingredients

• 1 pound (2 large breasts) boneless skinless chicken breast, butterflied
• 2 tablespoons canola oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons Cilantro Herb Butter, recipe follows
• Fresh parsley, optional, for garnish

Directions

Preheat a grill or grill pan over high heat.

Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Serve as butter is melting.

Cilantro Butter:

Scampi Butter, recipe follows

2 tablespoons finely chopped fresh cilantro leaves Follow the scampi butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro. Yield: 12 servings

Scampi Butter (Base):

1/4 pound unsalted butter, softened

1 tablespoon minced garlic 2 tablespoons minced red onion 1 tablespoon chopped fresh parsley leaves 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Dash white pepper Dash Worcestershire sauce 1 lemon, juiced 1 tablespoon white wine In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.     http://www.foodnetwork.com/recipes/george-stella/cilantro-grilled-chicken-breast-recipe/index.html   My review: was not able to grill today so I seasoned my chicken breasts as directed and pan fried it in a little olive oil on medium-high heat. The butter melted down perfectly over the chicken and the flavors blended well and melted in my mouth. I am going to try the butter on hamburgers next...It tasted like something restaurant quality! There was no time to get a picture of it as it disappeared so quickly!

Jalapeno Poppers

Jalapeno Poppers


12 Jalapeno Peppers
8 oz Cream cheese, goat cheese or 4oz of both, softened to room temperature.
Shredded cheddar cheese
Real Bacon bits or fried crispy crumbled bacon slices, to your taste




Preheat oven to 400 deg




Split jalapeno peppers in half, remove membranes and seeds, rinse well, make sure nothing "white" remains in the shells. NOTHING unless you really like them HOT. Even one seed will fire your mouth up. Tips are below.


In a bowl mix 8 ounces cream/and or/goat cheese with a handful of the cheddar. The goal is to make a cheese filling that is somewhat stiff but still pliable by hand. Add more cheddar if it seems to need it. Then add the bacon bits to the bowl. You can mash it together with a fork or use your hands to mix it very well. I recommend using your hands myself.
Stuff mixture into peppers, you can use a spoon or do it by hand. I do it by hand. Messier but works better.I put the filling in so that it's not in a big mound but spread out so that the pepper is just slightly rounded on top when done.


Place stuffed peppers on a cookie sheet with a lip around the edge. They will roll out of a flat cookie sheet. Or use any other baking pan with sides. Top with a little bit of shredded cheddar on each pepper. Time consuming but if you just cover everything with cheese it does not work well to dip them in ranch. Then it becomes more knife and fork.....


Bake for about 20--30 minutes or until tender and just "almost" turning color...less time for less color if you like. 

Let cool for 5-10 min. Dip in Ranch or Bleu cheese dressing and enjoy!


TIPS:


1. Sometimes I substitute cooked hot Italian sausage for the bacon bits.

2. I have scraped the peppers with a spoon and with my thumb under 4 layers of plastic gloves. The thumb worked better. The spoon just didn't do as good of a job. Less than 4 layers of glove and the oils from the peppers got into my nail bed and burned for several days.NOT.FUN. The peppers scraped with a spoon were also much hotter.

3. Do not work with the peppers bare handed. The oils are very difficult to wash from your skin and if you touch anything on your body [And MEN I mean ANYTHING] you will be sorry you did not wear gloves. I promise. Also do not handle your contact lenses if you did not wear gloves. OUCH. I keep a fingernail brush on my kitchen sink and scrub under my nails after wards too.Sometimes I go through 3 rounds of 4 gloves just to get them all scraped. As soon as the glove starts looking raggedy I change them.


4. I usually make a lot at one time and store them in a Ziploc bag in the fridge after they cool down. The cheese cools to a solid consistency and they just stack right up. Nuke the number you want to eat for 40sec. on a plate or so and they are like they just came out of the oven.

5. Change up the shredded cheese, the ingredients [bacon, sausage, etc] And even add spices if you like. I read one variation where they used spinach artichoke dip for a filling and they really liked it...

butterscotch popcorn crunchies

butterscotch popcorn crunchies

1 pack (12-oz) Nestle Toll House butterscotch flavored morsels
1 cup Corn syrup
¼ cup Butter
12 cups Popped popcorn
1 can (12-oz) salted peanuts

Preheat oven to 300 degrees. In heavy gauge saucepan, combine Nestle Toll House butterscotch flavored morsels, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture boils. Place popcorn and nuts in large greased roasting pan. Pour butterscotch mixture over popcorn; toss to coat well. Bake at 300 degrees for 45 minutes, stirring frequently. Remove from oven; stir every 10 minutes until slightly cooled. Cool completely. Store in airtight container. Makes about 3-1/2 quarts.

Quick and Easy Fudge

Quick and Easy Fudge

1 12 oz bag any flavor chips (chocolate, mint, cherry, ect)
1 container frosting any flavor (not whipped!)

Melt the chips and stir in the frosting. Spread into a foil lined, greased 8x8 inch pan. Let set. Cut into small squares. Very rich and very good!

So far I've made

Chocolate chips and cream cheese frosting
cherry chips and chocolate frosting
mint chips and chocolate buttercream frosting

They have all turned out delicious!

BASIC CAKE MIX COOKIES

BASIC CAKE MIX COOKIES


1 regular sized box of Cake Mix

1 tsp vanilla or almond extract

½ C oil

1 C or more mix ins (choc. chips, M&Ms, nuts, PB chips etc)

2 Eggs, Beaten



Preheat oven to 350 degrees.

Blend ingredients. drop by teaspoonfuls onto cookie sheet.

Bake at 350 for 10-12 min.

Texas Chili

This recipe started as a recipe by a woman online named Dottie. I have changed it considerably so I am reposting here the version of it I now use:

1 pound ground beef

1 pound diced steak or stew meat
2 large yellow onions – diced
2 cans (14.5 ounce) cut diced tomatoes
2 cans (8 ounce) tomato sauce
2 cans (14 ounce) beef broth
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon paprika
2 teaspoon salt
2 teaspoon ground black pepper

Shredded Cheddar cheese
Sour Cream

Brown ground beef, steak and onions, breaking it up as you go. Drain well.

Add spices and continue to cook until meat is well coated.

Add the remaining ingredients.

Reduce heat, cover and simmer for at least 30 minutes or until reduced slightly.

Add water or more broth if needed.

Serve hot with shredded cheddar cheese and sour cream.






* I have made this recipe all the way to the meat/onions and seasonings then froze it. I packed it in a cooler, took the canned items with me and finished the chili about the 2nd or 3rd day we were camping. It is a great and consistent recipe.