Mama's (Amy's) Chili Recipe

Ground Beef (desired amount)

1 Can Kidney Beans, drained

2 cans Bush's Brand Chili Beans (there's a mild and medium), do not drain

Taco Seasoning Packet

Chicken Broth (to desired consistency)

Serve over fritos with cheese and sour cream.

My niece Evelyn stayed over at my house for a couple weeks one summer and she requested her Mama's Chili.  Once Amy told me how to make it and we tried it, I knew I had to save it for later.  Basically tastes like something you cooked for hours, but it's just a toss together recipe.  Go slow adding the chicken broth as you can get it too runny if not careful.

Delicious!!

Spicy Garlic Jalapeño Hummus

1 Jalapeño seeded, chopped
5 Cloves of garlic
2 Tablespoons tahini
2 Cans garbanzo beans (do NOT drain juice)
1 Bunch cilantro
1 teaspoon cumin
Avocado (recommended), if desired, to taste
Cayenne pepper, if desired to taste
Salt and Pepper, to taste

Sauté jalapeño and garlic till soft.  Do not burn the garlic or you will get a bitter taste in your hummus.

Blend all ingredients in a food processor.

Best if eaten the next day.  The flavors meld together after a few hours, but it's definitely better the next day.


Source:
A friend I worked with Justin G. brought this to work one day.  He let me have a taste, and I was hooked.  If I remember right, he went on a business trip and left a container of it in the fridge at work and asked if I'd do him the favor of eating it, so it wouldn't go bad.  WOULD I?!?  :)  I ate it AND asked him for the recipe. 

Turns out that his wife Shannon had made this to copy something they had purchased at Trader Joe's.  Now, I've never been to Trader Joe's, but this stuff has got to TOP whatever it was they bought.  It's delicious!  THANK YOU SHANNON!  :)

1/4/23 - Original recipe called for 1 can.  I used 2 cans and really liked it.  I also never worry about the tahini.  It's pricey and I never use it to make anything else...so I leave it out.  It's still good.  Just make sure to blend till creamy.

1 serving (made as recipe shows, without tahini) = 1/3 cup

Calories              119 Calories

Total Fat             5.6 g

    Saturated Fat  0.7 g

Cholesterol         0 g

Sodium               78.9 mg

Total Carbs         14.7 g

    Fiber                5.7 g

    Sugars              2 g

Protein                 4.3 g

Chuck Wagon Casserole

I had this recipe at my Dad's house over my Thanksgiving visit 2009. Cyndee cooks it often. It's one of Lindsay's favorites! Now she will be able to find it online anytime she wants to make it. :)

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 pound lean ground beef
1 can (15.5 oz) mild chili beans in sauce
3/4 cup BBQ sauce
1/2 teaspoon salt
1 package (8.5 oz) corn muffin mix
1 can (11 oz) Mexican-style corn, drained

Preheat oven to 400 degrees F. Chop onion and bell pepper. Cook and stir ground beef, onion and bell pepper over medium heat 8 - 10 minutes or until beef is no longer pink; drain. Stir in chili beans, BBQ sauce and salt. Bring to a boil. Spoon into 9" square baking pan. In a bowl, prepare corn muffin mix according to package directions; stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown.

Yeild: 6 servings.
Aproximately 410 caloris and 23 grams of fat per serving.

From the Stoneware Sensations Pampered Chef Cookbook, by Doris Christopher. Page 63.