~Vegetable Soup~
1 lb. ground beef
1 can (26 oz.) tomato soup
3 potatoes (boiled and diced)
1 packet Chili Seasoning
1 can (16 oz.) green beans
1 can (16 oz.) corn
1 can Rotel tomatoes
1 can (16 oz.) red kidney beans

Brown ground beef and drain fat. Add all other ingredients to ground beef mixture; mix well and simmer 1-2 hours. Yields 6-8 servings.

~Western Soup~
2 lbs.ground beef
1 onion, chopped
1 can corn
1 can jalapeno pinto beans
2 cans Rotel-mild, diced
1 pkg. taco mix
1 pkg. Hidden Valley dry dressing mix (or Ranch)
1 can diced tomatoes
1 can 8 oz. tomato sauce
1/4 teaspoon pepper
Chili powder to taste

Brown ground beef and drain. Add all other ingredients in order and stir well. Bring to a boil and simmer for 30 minutes to mix flavors. Serve over crushed tortilla chips or with cornbread. May grate cheddar cheese on top.

~5 Can Soup~
1 lb. ground meat, browned
1 can home-style vegetable soup
1 can niblet corn
1 can chili with beans
1 can Rotel tomatoes
1 can tomato soup

Heat and eat. This hearty tasty soup can be changed to suit your taste.

~CHILI George's Way~
1 lb. pinto beans (season & cooked)
Jalapeno pepper (optional)
1 cup onion (chopped)
1 can roetel
1 can diced tomatoes
1 1/2 to 2 lb. ground beef
1 block chili (4 star)
2 to 3 tablespoon chili powder (rounded)
1 1/2 teaspoon salt
1 tablespoon brown sugar (rounder)
1/2 teaspoon garlic powder
1 tablespoon flour
2 tablespoon worcestershire sauce
2 teaspoon prepared mustard

Remove liquid to top of pinto beans then add all ingredients. Mix well. Cover chili & simmer over low heat stirring occasionally. Simmer about 30 minutes. Now lock all doors and windows and enjoy.

~Chili Kids Love~
2 lbs. ground beef or turey
1 large onion, chopped
3 ribs celery, chopped
1/2 green pepper, finely chopped
2 cans (10 oz. each diced tomatoes and green chilies)
2 cans (10 1/2 oz. ea.) tomato soup
1 can (15 oz.) kidney beans
1 pkg. (1 oz.) chili seasoning
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
Salt and pepper to taste

Saute ground beef, onion, celery and pepper in 5-quart Dutch oven. Cook, stirring frequently until meat is browned; drain. Add remaining ingredients and simmer over medium heat for 30 minutes. Makes 8 to 10 servings.

~Spicy Quick & Easy Chili~
1 lb. lean ground beef
1 tablespoon chili powder
1 can (15 1/2 oz.) whole kernel sweet corn, no salt added, drained
1 can (16 oz.) low-sodium kidney beans, drained
1 can (14 1/2 oz.) diced tomatoes with garlic and onion
1 can (4 oz.) diced green chiles
Green onions (optional)

In large saucepan, brown meat; drain. Add all remaining ingredients. Simmer uncovered 10 minutes, stirring occasionally. Garnish with green onion, if desired. 4 servings (1 1/2 cups each).

~Chili Pie~
3 cups corn chips
1/2 cup chopped onion
1 cup shredded Colby or Cheddar cheese
1 15 oz. can Wolf Brand Chili

Layer 2 cups of corn chips, onion, 1/2 cup cheese and chili in a 1 quart casserole. Top with remaining corn chips. Bake in preheated oven (375 degrees) about 20 minutes. Top with remaining cheese and continue baking 5 minutes. Garnish with sour cream and ripe olives (optional). Serves 3-4.

~Ronco Chili Mac~
2 tablespoons butter or oil
1 small onion, chopped
1 pound ground beef
1 can 16 oz. tomatos chopped
1 can 6 oz. tomato paste or tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chili powder
1 can 15 1/2 oz. red kidney beans, drained
1 package 8 oz. Ronco elbow macaroni, cooked
1/2 green sweet pepper, chopped
2 tablespoons worcestershire sauce
1/4 teaspoon garlic powder

In skillet melt butter or oil over low heat and cook onion and sweet pepper until tender. Add beef and lightly brown. Drain excess liquid. Add tomato, tomato sauce, salt, pepper and chili powder. Cook over low heat 30 minutes. Add kidney beans and let cook for additional 10 minutes. Combine elbow macaroni with chili and mix thoroughly. Makes 4 to 6 servings.



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