Tag Archives: Chili

Yummy Good Chili

My friend Ann was telling me about a good chili recipe that she got from her daughter Emily. Emily was wanting to make some really yummy chili for a meal one day, but didn’t have a favorite chili recipe. So she just googled “yummy good chili” and found a recipe Continue reading

Advertisements

Cornbread Sausage Balls and Cheesy Chili-Cornbread Bake

Cornbread Sausage Balls @ NancyC

KrusteazCornbreadMixesThis post is sponsored by Krusteaz®.

Tailgating season is in full swing and I wanted to share a game day spread I put together, along with two tasty recipes I came up with using Krusteaz® cornbread mixes (thanks to Krusteaz® for providing the “game day” spread ingredients and supplies!). The photo above shows the Cornbread Sausage Balls and the photo below shows the Cheesy Chili-Cornbread Bake. The two mixes I used were Krusteaz® Honey Cornbread and a great new flavor, Fire Roasted Cornbread.
Continue reading

Memphis-Style BBQ Chili

THE GIVEAWAY IS NOW CLOSED. Congrats to Shirley S and awoodruf on winning the two giveaway copies! I’m reviewing a new cookbook, The All-New Official SEC® Tailgating Cookbook from the Editors of Southern Livingand I also have 2 copies of it to give away to 2 winners! Continue reading below for details on how to enter the giveaway! 

Are you a tailgating fan? A football fan? A fan of tasty, crowd-pleasing party and comfort foods? I’m not a huge fan of watching football on TV, but I can get into the tailgating part! 🙂 And it’s always fun to cheer on your favorite team at a game. If you’re a fan of football season, you need to know about The All-New Official SEC® Tailgating Cookbook —it’s a great guide for any game day!

Not only is it a great cookbook, it’s fun to read, too! There are features on each of the 14 SEC® (Southeastern Conference) teams and their school traditions. So you’ll learn some fun facts and trivia to share at your next tailgate. 🙂 Continue reading

Three-Bean Veggie Chili

Three Bean Veggie Chili @ NancyCThe weather is finally warming up more but even so, we still have been experiencing some chilly days. So I thought it would be appropriate to share this recipe for Three-Bean Veggie Chili. A friend of mine told me she makes veggie chili by substituting three Continue reading

Chilighetti

One-Pot Chilighetti @ NancyC

Spaghetti is a favorite dish of mine, and so is chili. I never seem to get tired of them. So of course when I came across a recipe for Chilighetti, I had to try it out!

I really liked that the original recipe was made all in one pot. I did make some changes, though–instead of using tomato juice as part of the sauce, I used a combination of tomato sauce and pasta sauce to thicken it up. And I used beef broth instead of water for a more beefy flavor.

I ended up with this nice, saucy spaghetti dish. When serving, be sure to top the Chilighetti with sour cream and cheddar cheese–you’ll have a wonderful comfort-food meal!

CHILIGHETTI by NancyC, adapted from Taste of Home

Makes 8 servings

  • 1 1/2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 (24-ounce) jar chunky pasta sauce
  • 1 (15-ounce) can and 1 (8-ounce) can tomato sauce
  • 1 1/3 cups beef broth
  • 2 Tablespoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1 (1 lb.) package spaghetti, broken into 2-inch pieces
  • 2 (15.5-ounce) cans red kidney beans, rinsed and drained
  • Sour cream and shredded cheddar cheese, for garnish

In a large (6-quart) stockpot, cook beef and onion over medium-high heat for 8 to 10 minutes or until beef is no longer pink and onion is tender, breaking beef up into crumbles; drain excess grease.

Stir in pasta sauce, tomato sauce, beef broth, Worcestershire sauce, and seasonings; bring to a boil. Add spaghetti, then reduce heat, cover pot, and simmer for 12 minutes, or until pasta is tender. Stir in beans and heat a few more minutes, until everything is heated through (if the mixture is too thick for your liking, add in a little more beef broth or water).

Serve in bowls or on plates, and top each serving with sour cream and shredded cheddar cheese.

This is definitely a filling meal–especially when you serve it with a salad and some crusty bread or rolls. Are you a fan of chili and spaghetti, too?

Sharing this recipe at Fiesta Friday, Weekend Potluck, Create With Joy, Show and Share, Wow Me Wednesday, Wow Us Wednesdays, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Meal Plan Monday.