Chili

Cornbread Chili Dip

8:24 AM



Cornbread Chili Dip

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.



Beef

Chili Beef Noodle Skillet

9:00 AM



Chili Beef Noodle Skillet

 1 package (8 ounces) egg noodles
2 pounds ground beef
1 medium onion, chopped
1/4 cup chopped celery
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon chili powder
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 to 1 cup shredded cheddar cheese 

 Cook noodles according to package directions.  Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.  Add the tomatoes, chili powder, salt and pepper.  Cook and stir for 2 minutes or until heated through.  Drain noodles; stir into beef mixture and heat through.  Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.

Autumn

Turkey Pumpkin Chili

8:02 AM



Turkey Pumpkin Chili

1 tablespoon canola oil
1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 garlic clove, minced
1 pound ground turkey
I package chili seasoning mix
1 can (15 ounces) pumpkin
1 can (14.5) ounces) diced tomatoes with chili’s, undrained
1 can (15.5 ounces) chili beans, undrained
1/4 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Shredded cheddar cheese, sour cream, corn chips and sliced green onions

Sauté the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink. Stir in chili seasoning mix. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili beans, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.