Let It Snow, But Bring On The Chile. - Joanna's, Anything Cooking? Blog at Allrecipes.com - 259728

Joanna's, Anything Cooking?

Let it snow, but bring on the chile. 
Dec. 6, 2011 9:09 pm 
Hey there everyone and hope your day has been great. Our day has been cold, 17 for the high and 12 right now. That's right, 12 degrees ferenheit. Took little Pickles out to do her business, she attempted to squat, jumped up and said, "If you expect me to do anything out here your crazy. You try putting your business down on this cold ground." Gave me the look, turned around and pulled me over to the porch and front door. Here's hoping I can get her to cooperate with going on the $75 piece of Astro Turf I bought last year. I never got her to go on it once all winter. Ended up going back to the "blue puppy pads" and Resolve carpet cleaner; was a long winter!!! Anyone who wants to check it out, you can find me also on my All Recipes.com at http://picklegirlsmom.blogspot.com/2011/12/adding-to-my-all-recipescom-blog.html#!/2011/12/adding-to-my-all-recipescom-blog.html<
Joanna's Chile Recipe.

I just love "easy" which includes some great frozen veges I have found that I use for shortcuts with some of my recipes. For instance, with my chili I use 1/2 bag of frozen Birds Eye, Pepper Stir Fry. The mix contains only green, red, yellow, orange pepper's and onions. It is so nice to have all those pepper's on had without worrying about them molding and needing to throw them away. This has become one of my freezer staples I keep on hand. I find it convenient to keep these, chopped onions and chopped green peppers in my freezer when I need them in a pinch. Anyway, back to the chile. I like my chile to be a lot of meat, somewhat simple with a kick and not to overwhelmed with beans.

  • 4 lbs of ground beef, 80% - browned in a Dutch oven, or stockpot
  • 1 package of celery, cleaned, end/top trimmed off and then sliced in 1/4 inch slices.
  • 1/2 package of the Pepper Stir Fry mentioned above, diced in medium pieces
  • 1 large can whole, or petit diced tomtoes
  • 1 cup catsup.. I prefer Heinz - Don't know why, just like the spice mix.
  • two dried red pepper's, broken/chopped in small pieces. If you want to cut the heat, just remove some of the seeds.
  • 2 tablespoons paprika
  • 1 package Taco Bell Enchalada Mix (In the packet, dried) This has a great mix of all the spices you would add without all the measuring; chili, cumin, onion, etc.
  • 1 Large can Red Beans, rinsed and drained in colander
  • 1 Large can light red kidney beans, rinsed and drained as above
  • 1 Large can dark red kidney beans, rinsed and drained as above.
  • 2 teaspoons sea salt
  • 2 teaspoons coarse ground pepper (I love Lowrey's Seasoned Pepper)
  • 1 tablespoon dehydrated minced garlic, or two cloves crushed/chopped fresh.
  • 3 heaping tablespoons sugar.

After you have browned the ground beef you can drain off some of the fat. Personally, I leave the fat as I think it gives the chile a lot of flavor and that it is worth the few extra fat grams and calories.

Add in the chopped peppers and sliced celery.

Add the garlic and two crushed red peppers.

When the veges are softened, pour in the tomatoes and add the catsup.

Add the paprika and seasoning packet, salt and pepper, sugar.

Bring the mix to almost a boil, reduce to high simmer and allow to continue cooking for about an hour. The tomatoes will be broken into small pieces.

Add water to your desired consistancy. The juice is well seasoned so you won't have to worry about diluting with the water.

Add the beans and again bring edges to a boil, cut down heat to a medium simmer and cook for another half hour.

OPTIONAL: Some people just love the flavor of chili powder. I used to, but have found when I just follow the above without chile powder you have less "heartburn." I love chile, hate the hearburn with reflux.
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Sweet Pickles Mom

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Wausau, Wisconsin, USA
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Coon Rapids, Minnesota, USA

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Oct. 2006

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About Me
I am a non-working Registered Nurse. I have loved to cook ever since childhood. I love the outdoors and warm weather. Living in Minnesota and being from Wisconsin you would think I would enjoy cold weather and activities associated with, WRONG! I hate the cold and stay indoors almost the entire winter until Spring "breaks." What do you do in the winter? Cook, of course. I love experimenting with new, complicated food dishes and of course I love the taste of my own cooking. I love animals and have a Minature Schnauzer, "Pickles." She is a total joy!
My favorite things to cook
I love to make different Italian dishes. I tend to like spice so I am intrigued by India, Mexico, Thai and anything made with a "bite." Being of German descent, I have some favorite all time recipes that were my mom and dad's. Kliska is one of my families favorites. It is potato dumplings that are browned with bacon and pork pieces until the dumplings are crisped on the edges. Along with the pork pieces and bacon you have alot of chopped onion and a pinch of nutmeg; very tasty, but loaded with cholesterol.
My favorite family cooking traditions
As aforementioned I love to make Kliska. One of my best friends who is Swedish, makes a similar Klub which is a large potato dumpling filled with diced pork, onion, salt, pepper and a pinch of nutmeg. She wraps the dumplings which are coated with butter in aluminum foil and then dropped into boiling water for about 30 minutes. Being German, I do like the 'ol standbys of sauerkraut and pork ribs, sauerkraut and weiner's, sauerkraut and whatever. Sauerbraten, red cabbage and potatoes are a nice combination too.
My cooking triumphs
I just recently watched a cute "date" movie for about the 15th time with Lauren Hutton called Sweet Treats. She's a chef who combines with the male lead to form a team contesting in a cooking contest. In that movie they make a Torta Barozzi which is a very chocolate, non-flour torte. Was a rather complicated recipe, but I made it and it turned out "wonderful." It is a chocolate lovers dream.
My cooking tragedies
I never remember those cooking tragedies. I just never make them again and "move on" to greater things. I will say, I never serve a recipe that I have not made previously! Also when cooking meat, don't over cook and "always" use a meat thermometer!
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