1 Tbsp. each salt, cumin, chili powder, paprika (we used smoked paprika), dried oregano, and black pepper (we used freshly ground black pepper)
2 tsp. red pepper flakes
2 cloves garlic, minced
¼ tsp. ground red
1 Tbsp. oil
3 cans (10 ½ oz. each) diced tomatoes w/ green chiles
1 jar (16 oz.) salsa (we used Pace mild)
1 onion, chopped (we used a yellow onion)
Take a large mixing bowl out and mix together in it the beef, salt, cumin, chili powder, paprika, oregano, black pepper, red pepper flakes, garlic and ground red pepper.
Set a large skillet over medium-high heat, pouring the oil in afterwards. Once the oil’s hot, add the beef in, cooking it to get browned for 6 to 8 minutes, stirring it around so the meat gets broken up. Drain off any fat before mixing in the tomatoes, salsa and onion. Place the meat mixture into a 4 ½-qt. slow cooker, putting the lid on afterwards. Let it cook on LOW for 4 to 6 hours. Serve immediately.
1 large onion, coarsely chopped (1 cup) (we used yellow onion)
2 teaspoons finely chopped garlic
1 bag (1 lb.) frozen broccoli, cauliflower and carrots
1 can (15 to 16 oz.) red beans, drained, rinsed
1 can (15 to 16 oz.) garbanzo beans, drained, rinsed
2 cans (14.5 oz. each) diced tomatoes with green chiles, undrained
1 can (8 oz.) tomato sauce
2 cups Green Giant Niblets frozen whole kernel corn (any brand you choose to use is fine)
2 tablespoons chili powder
1 tablespoon ground cumin
¾ teaspoon salt
1/8 teaspoon ground red pepper (cayenne) (we used ¼ teaspoon)
Take a 4 ½- to 5-quart Dutch oven out and pour the oil into it, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and onion, stirring constantly for 4 to 5 minutes or until the onion has softened.
Add the remaining ingredients into the Dutch oven, stirring to combine. Let the mixture come up to a boil, turning the heat down to medium-low afterwards. Put the lid on the Dutch oven and let the chili cook for 15 to 20 minutes, stirring now and then during that time until the chili is hot and the vegetables feel “crisp-tender”.
This is a hearty, filling dish to enjoy when the weather’s cold. We would suggest perhaps trying a frozen vegetable mixture that doesn’t involve carrots though. While the broccoli and cauliflower had a nice texture to them, the carrots got a little mushy unfortunately. Despite the carrots though, this is something we’d gladly make again !
This recipe came from Betty Crocker.
We weren’t paid in any form to promote Green Giant or Betty Crocker.
1 lb. boneless beef chuck roast or stew meat, cut into 1-inch cubes (we used beef stew meat)
¼ cup olive oil (we used extra-virgin olive oil)
2 lbs. lean ground beef or 1 lb. ground beef with 1 lb. ground pork (we used 2 lbs. ground beef)
½ lb. bulk hot Italian sausage (used 1 lb.)
2 large yellow onions, chopped
3 large green, red or yellow sweet peppers, chopped (we used 3 red bell peppers)
½ cup Burgundy wine or dry red wine (we used a cabernet sauvignon wine)
2 (14 ½ oz.) can Mexican-style stewed tomatoes, undrained and cut up
1 (29 oz.) can tomato sauce
1 ½ cups water
2 Tbsp. dark brown sugar
2 Tbsp. ground cumin
2 Tbsp. hot chili powder
1 Tbsp. crushed Aleppo pepper or hot chili powder (we used Ancho Chile powder)
1 Tbsp. tomato paste
1 tsp. kosher flake salt or kosher salt (we used kosher salt)
1 tsp. ground black Tellicherry pepper or ground black pepper (we used ground black Tellicherry pepper)
2 whole bay leaves
1 (15 oz.) can red kidney beans, rinsed & drained
Shredded cheddar cheese (we used smoked cheddar cheese)
Thinly sliced green onions
Get a 6- to 8-quart Dutch oven out and pour the olive oil in. Get the oil hot and add in the cubed beef, browning it on all sides. Take the beef cubes out and place in a large bowl. Do not drain the pan drippings from the Dutch oven. Add the ground beef and Italian sausage to the Dutch oven, cooking until the meat’s been browned and fully cooked, stirring occasionally. Take both meats out of the Dutch oven, putting them both in the same bowl as the cubed beef. Keeping 2 tablespoons of the pan drippings in the Dutch oven, pour the rest out.
Toss the onions and sweet peppers into the Dutch oven. Stir the onions and peppers continuously over medium heat for roughly 10 minutes or until the onion is tender. Take the Dutch oven off the heat and pour the wine in. Put the Dutch oven back on the heat and wait for a boil to occur. Turn the heat down once it’s boiling so that it’s at a simmer. Let it simmer uncovered for 5 minutes or however long it takes for the wine to reduce by half. Now stir in the stewed tomatoes, tomato sauce, water, brown sugar, cumin, chili powder, aleppo pepper, tomato paste, salt, black Tellicherry pepper, and bay leaves, bringing the dish up to a boil.
Add the meats back to the Dutch oven, and wait for the chili to come back up to a boil. Turn the heat down to a simmer and put a lid on the Dutch oven. Let it cook for 3 hours, stirring now and then (we stirred every 30 minutes). Add the beans into the Dutch oven and let the chili cook for another 30 minutes. Remove the bay leaves and throw them away.
Serve the chili and for your individual portions, add on the cheddar cheese and green onions if you want.
My dad loves this dish ! It’s meaty and hearty. It’s a little sweet and there’s some heat but it doesn’t overwhelm the dish. The chili is great by itself but adding on the smoked cheddar and green onions, it takes it to the next level for flavor !
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled (we used chicken)
1 envelope (1.25 ounces) chili seasoning mix (we used hot flavored chili seasoning mix)
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained (we used a can of original Rotel)
1 can (15 ounces) tomato sauce
Take a 3- to 4-quart slow cooker out (we used a 4-quart) and mix together all the ingredients in it except for the tomato sauce and diced tomatoes.
Put the lid on the slow cooker and set the heat to LOW, cooking for 8 to 10 hours (we went with 8 hours).
Take the lid off and stir in the tomato sauce and diced tomatoes, putting the lid back on afterwards. Turn the heat setting up to HIGH and let the chili cook for an additional 5 minutes or until all of it’s heated through (5 minutes was good for us).
Supposed to serve 8 (about 1 cup per serving).
This is a spicy dish that’s so filling and it’s easy to make. You can turn this into a vegetarian dish simply by using a vegetable bouillon cube.
Recipe source unknown. We weren’t paid in any form to promote Rotel.
-Chili Vinaigrette Dressing
-¼ cup red wine vinegar
-2 tablespoons vegetable oil
-½ teaspoon chili powder
-¼ teaspoon ground cumin
-1 small garlic clove, finely chopped
-1 cup Green Giant Niblets frozen whole kernel corn (from a 1-lb bag), rinsed to thaw, drained (we didn’t use Green Giant)
-1 cup diced jicama
-1 medium tomato, seeded, chopped (¾ cup)
-2 medium green onions, sliced (2 tablespoons)
-2 cans (15 oz. each) black beans, drained, rinsed
1.) Take a large mixing bowl out and add all the dressing ingredients to it, stirring to combine.
2.) Add all the salad ingredients to the bowl, tossing the ingredients in the dressing until fully coated.
You might notice that there’s no jicama or tomato in the picture. We couldn’t find any jicama in the grocery stores and the tomato we bought went bad before we could make the dish. Despite missing those components, this was still a tasty dish !
Recipe Source unknown.
We weren’t paid in any form to mention Green Giant.