Chili con Carne

I got this chili recipe from my old academy roommate, Ian.  I like making a batch of this in the fall just as the weather is starting to turn cold.  It also makes for great football food.

Ian's Chili con Carne
 
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Serves: 6
Ingredients
  • 1 lb. Ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 can ready cut tomatoes
  • 2 cans (15 oz) tomato sauce
  • 2 tsp. Chili powder
  • 2 tsp. Ground cumin
  • 1 tsp. Salt
  • 1 can (15 oz) kidney beans
Instructions
  1. In a large skillet, brown beef with onion and garlic.
  2. Drain fat.
  3. Add remaining ingredients and simmer for 20 minutes, stirring occasionally, or until ready to eat.

 

 

Shrimp Etoufee

  • 1 stick of butter
  • 2 to 4 cloves of garlic, diced or chopped
  • 4 to 6 green onions, chopped
  • 2 bay leaves
  • 1 lemon, quartered
  • ½ cup white wine
  • 2 lbs uncooked shrimp, peeled & deveined (can be frozen)
  1. Melt 1 stick of butter in a skillet on low-medium heat.
  2. Dice 2 to 4 cloves of garlic.
  3. Chop 4 to 6 green onions.
  4. Add garlic and onions to the butter and cook 10 to 15 minutes or until soft.
  5. Add 2 bay leaves, squeeze a lemon, add salt, pepper and spices.
  6. Add ½ cup of white wine.
  7. Simmer for 10 minutes, then remove bay leaves.
  8. Add 2 lbs. of shrimp.
  9. Cook for 20 minutes covered.
  10. Add to cooked white rice Add creole seasoning or tabasco to add some spice.

Enchiladas

  1. Dip tortillas in the chili.
  2. Fill each tortilla with some cheese and roll it up.
  3. Place each roll in a baking pan.
  4. Spread remaining cheese and onions on top of the rolls.
  5. Add some chili on top.
  6. Bake in oven at 300° for about 15 – 20 minutes.

Mom’s Chili

So this is Mom’s basic chili recipe.  It’s good as is, used as enchilada sauce, or poured over frito chips with shredded cheese.  It’s such a versatile food!

Mom's Chili
 
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Recipe type: Main
Ingredients
  • 2 – 3 lbs. Ground beef
  • 2 15 oz. cans tomato sauce
  • 2 – 3 tsp chili seasoning
  • Pepper
  • Garlic salt
  • Lemon pepper
  • Worcestershire sauce
Instructions
  1. Cook the meat in a large pot, adding pepper, garlic salt, lemon pepper, and Worcestershire sauce to taste.
  2. When the meat is done, then add the 2 cans of tomato sauce.
  3. Add water (4 cans full) or until the pot is ¾ full.
  4. Add about 2-3 tsp of chili seasoning.
  5. Cook on medium-high until it starts to boil, then turn down to medium until ready to eat. Stir occasionally.

 

Auntie’s Jalapeño Cheese

This is originally one of Auntie’s recipes, but Mom and I make it so often, people credit us for it now.

Auntie's Jalapeño Cheese
 
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Recipe type: Appetizer, Side Dish
Ingredients
  • Chopped jalapeños peppers (fresh or from can/jar)
  • 1 lb. shredded cheddar cheese
  • 8 to 10 eggs
Instructions
  1. Spray a square glass pan (i.e. 2 quart Pyrex dish) with Pam (or thin layer of butter).
  2. Spread the chopped jalapeños evenly to cover the bottom of the pan.
  3. Add shredded cheese evenly.
  4. Beat eggs until frothly and pour over cheese.
  5. Bake in a preheated oven at 350 degrees for about 30 – 40 minutes until golden brown. Longer if it's not solid (Make sure the cheese doesn’t make waves when you move the pan).
  6. Let cool and cut into squares.