Recipes by Arlene

Note: Steve has made this recipe many times over the years and has never made it the same way twice. Each time he makes it, he changes it around by adding or subtracting different ingredients or serving it in different ways. He made this the other night for us. This is the basic recipe. You can modify it by using your favorite spices and ingredients.

• 2 lbs. ground chuck
• 1 large onion, chopped
• 1 green pepper, chopped
• 3 celery stalks, chopped
• 2 cans stewed tomatoes
• 1 (8 oz.) can tomato sauce
• 2 cans Bush’s Chili Beans
• 2 cans red kidney beans, drained
• 1 can whole kernel corn, drained
• 3 tsp. chili powder
• 1 tsp. red cayenne pepper

In a large skillet, brown the ground chuck and drain well. Combine all ingredients in a 6½ – 7 qt. slow cooker, cover and cook for 2 hours on the high setting. Uncover and stir. Cover and cook for another 5 to 6 hours on the low setting for total cooking time of 7 to 8 hours. (For smaller slow cookers, you can halve the recipe.)

To serve, take some Tostito’s Restaurant Style tortilla chips and crumble them in your hand. Place in the bottom of a soup bowl and then spoon out a teaspoon of sour cream. Pour hot chili over the chips and sour cream and top with shredded Mozzarella or cheddar cheese. If you prefer, you can put the sour cream on top.

You can modify this recipe by subtracting one can of the drained red kidney beans to give it less bulk. You can also add mushroom slices and/or green peas to give it more variety. This particular recipe is not very spicy, so you may want to spice it up by adding other spices or packaged Tex-Mex chili ingredients.

• 2 cans kidney beans
• 1 46-oz. can tomato juice
• 2 small potatoes, diced
• 1 large can tomatoes
• 1 medium onion, diced
• ½ can water
• 1-2 tbsp. chili powder
• 1 can tomato soup
• 2 lbs. ground beef

Put the tomatoes through a sieve if you don’t want the seeds. Sauté beef in hot shortening. Add the rest of the ingredients and mix well. Cover and simmer for 45 minutes.

Optional: You can add ⅔ cup onion flakes instead of minced onion, 2 tablespoons vinegar and a shake of garlic powder.

• 1 cup macaroni
• 1 lb. ground round or hamburger
• 1 10½-oz. can tomato soup
• 1 15-oz. can chili
• ½ lb. cheese, grated
• Salt and pepper to taste

Cook macaroni in salted water; drain and rinse. Brown meat and pepper together; add soup and chili. Mix well; simmer for 20 minutes. Add macaroni. Pour into 2-quart baking dish; top with cheese. Bake at 375° for 20 minutes or until warmed through. Yields 3 to 4 servings.

• 1 slice bacon, cut in 1” pieces
• 1 garlic clove, slivered
• ½ cup chopped onion
• 1 lb coarsely ground chuck
• 2 – 16 oz. cans kidney beans (light and dark each)
• 2 – 16 oz. can chopped tomatoes
• 6 oz. can tomato paste plus 2 cans water
• 11.5 oz. can tomato juice
• 1 tbls salsa
• 1 tbls chili powder
• 1 ½ tsp salt
• ½ tsp oregano
• ¼ tsp pepper
• 1 bay leaf
• Dash Tabasco
• 1/3 cup beer
• Dash Kahlua
• Small dash red wine vinegar or dry red wine
• Dash Worcestershire sauce
• Small slice unsweetened chocolate
• Pinch of: fresh parsley, coriander, cumin, dried basil, garlic salt, onion salt, cayenne pepper, ground cinnamon, cardamom, savory, nutmeg, allspice, mace, tarragon, turmeric, marjoram, celery salt, paprika, ground ginger, both white and brown sugar, thyme, garlic powder, dry mustard and ground cloves. (Honey and beef broth can be added in small amounts too if desired.)

In Dutch oven, fry bacon and add garlic, onion and ground chuck. When meat is cooked, drain off grease. On low heat – add beans, tomatoes, tomato juice and paste, water, chili powder, salt & pepper, oregano, bay leaf and Tabasco. Stir and then add Kahlua, vinegar or wine, Worcestershire and chocolate. Add all “pinch of” ingredients above. Simmer uncovered for one hour. Remove bay leaf. Serve with grated cheese and onion rings.