Chipotle Shredded Beef Chili

We love chili at our house. The problem is that I can never make the same batch of chili twice. I am notorious for not being able to duplicate a meal. And this chipotle shredded beef recipe is going to need duplicating so I am here to document the recipe.

Chipotle Shredded Beef Chili. My new favorite chili recipe.

I am all about cooking once and eating twice. The chipotle shredded beef I made for beef sandwiches worked perfectly in this chili. And already had the slow cooked big flavor to help make the chili taste like it simmered all day when only it was ready in 30 minutes. I am telling you, cook once, eat twice is the key to great weeknight meals.

To help give chili the smoky flavor I like, I always, always start with bacon. That’s right bacon. I cut up four to five slices of bacon and fry it in the bottom of my stock pot. I remove the bacon once it is crisp leaving the bacon grease in the pan for the holy trinity of chili to be fried up in it. What is the holy trinity you ask? Well, simply onion, green pepper, and garlic. All diced, of course. Once they just start to get soft, I added the leftover chipotle shredded beef. And stirred till combined and the meat was warmed up.

Bacon is the key to a good Chili Base along with onions, green peppers and garlicWhen the beef is warmed up, start adding the liquids. I added both sauce and canned tomatoes. For me, I add petite diced tomatoes. If I would have had fire-roasted diced tomatoes, I would have added those. But I didn’t have them on hand. I also added baked beans instead of chili beans. I used mesquite thinking it would really add a punch of flavor. I added salt, pepper and chili powder also. I used the chili 3000 from Penzey’s.

diced tomatoes, beans and bacon chili

Then add the remaining bacon and let it simmer till you are ready to eat. I let it simmer about 15 minutes. I was honestly waiting on the cornbread to bake. I got the chili done faster than I could whip together a pan of cornbread. And it was all amazing. We will definitely be making this again.

Chipotle Shredded Beef Chili and Cornbread. My new favorite chili recipe.

Chipotle Shredded Beef Chili

Chipotle Shredded Beef Chili

Ingredients

  • 5 slices of bacon, fried and crumbled
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, diced
  • 3 cups Shredded Chipotle Beef
  • 1 can tomato sauce, 15 oz can
  • 1 can diced tomatoes, 15 oz can
  • 1 can of baked beans, 15 oz can
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 teaspoons chili powder (taste for heat preference)
  • Serve with cornbread and top with onions, shredded cheese, sour cream or your normal chili toppings.

Instructions

  1. Fry bacon in the stock pot you plan on making your chili. I cut the bacon into pieces before frying. Remove once it is crisp leaving grease in pan.
  2. Add onion, green pepper and garlic to bacon grease. Cook for 2 to 3 minutes or until the peppers begin to just be soft.
  3. Add the shredded beef to the vegetables in bacon grease. Stir to combine and cook till meat is no longer cold if using leftover meat.
  4. Pour tomato sauce, diced tomatoes and beans to pot. Add reserve bacon to the chili. Stir to combine. Season with salt and pepper. Add chili powder tasting for heat as you add a little at a time.
  5. Simmer for 15 minutes or until ready to eat.
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Texas Queso Dip

Sometimes it is an eat chips and queso kind of day. This crock pot Texas Queso Dip is not that different from the Sausage Queso I have shared before. The main difference is spicy or hot seasoned sausage instead of ground pork or mild pork sausage.

Texas Queso DipThe recipe is out of the 303 Simple & Satisfying Recipes from Gooseberry Patch. And it is a cinch.

Simply brown a pound of hamburger. If you want to do it quick, be sure to check out my quick tip on browning hamburger. Just place a two-pound block of Velveeta, a can of tomatoes and chiles (or a can of diced tomatoes plus a can of chiles like I did) along with a half a cup of milk.

Crock Pot Texas Queso Dip

Just let the mixture cook on low for two hours in a slow cooker or crock pot. Stir occasionally to avoid it burning around the edges. Serve with tortilla chips.

Crock Pot Queso Dip

Texas Queso Dip

Texas Queso Dip

Ingredients

  • 1 lb. hot ground pork sausage, browned and drained
  • 32-oz. pkg. pasteurized process cheese spread, cubed
  • 10-oz. can diced tomatoes with green chiles
  • 1/2 c. milk
  • white corn tortilla chips

Instructions

  1. Combine the sausage, cheese, tomatoes and milk in a slow cooker.
  2. Cover and cook on low for two hours until cheese is melted.
  3. Serve with tortilla chips.
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I received the 303 Simple & Satisfying Recipes for free. The recipe ingredients are all on me. The opinions are all mine.

Hunk of Meat Monday: Bacon Wrapped BBQ Chicken

I am giving away my new favorite cookbook. Maybe it is because it is grilling season, and I love to grill on my Big Green EGG. Or maybe it is because I am making food that looks like this Bacon Wrapped BBQ Chicken.

Bacon wrapped BBQ chickenAnd just how do you get to this end beauty. Start with chicken tenders or in my case chicken breasts and then cut them in half.

Chicken breasts for bacon wrapped BBQ chickenI multi-task in the kitchen so before you start wrapping your chicken, get your special barbecue sauce going. Pick your favorite barbecue sauce and then add two tablespoons of brown sugar and a teaspoon of onion powder.

homemade barbecue sauce

As the sauce simmers, get to wrapping up your chicken. I was able to use one slice per chicken. Some folks may want to hold the bacon in place by toothpicks. I had good luck keeping the bacon in place with the just the barbecue.

bacon wrapped chicken

Once it safely wrapped and completely covered with bacon, it is time to slather each piece with your barbecue sauce.

Barbecue Sauce Bacon Wrapped Chicken

I used a grill brush to put the sauce on but you could also use a spoon.

Brushing on Barbecue Sauce on Bacon Wrapped ChickenThen it is grill time! The bacon will put off bacon grease. So, if you a grilling over a gas grill, you may want to put the chicken a little in between the burners or a more indirect location on the grill.

Grilling Bacon Wrapped ChickenNow, don’t get flip happy. If you flip too much the bacon will fall off. And you don’t want to lose the bacon to the grill. Trust me. I cooked the chicken for about 10-15 minutes on each side. Use a meat thermometer and make sure you cook your chicken to 165 degrees. And plus, you want your bacon done too!! The barbecue and bacon will keep the chicken juicy.

If you want to enjoy a bacon wrapped meal, add some asparagus wrapped in bacon to the grill.

Bacon wrapped grilled chicken Love this recipe, go register to win this cookbook!

Bacon Wrapped BBQ Chicken

Bacon Wrapped BBQ Chicken

Ingredients

  • 1 cup favorite BBQ sauce, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 4 boneless skinless chicken breasts cut in half
  • 1/2-1 lb bacon

Instructions

  1. In a small saucepan over low heat, combine barbecue sauce, brown sugar and onion powder. Simmer for 30 minutes stirring occasionally.
  2. Meanwhile wrap chicken breast with one to two slices bacon each. Set aside 3/4 cup sauce mixture. Brush remaining sauce mixture over chicken.
  3. Place chicken on grill not directly over flames to prevent flare ups with a medium-high heat. Grill for 25-30 minutes, flipping twice, until nearly done. Brush chicken well with reserved sauce mixture.
  4. Cook until chicken juices run clear and sauce is caramelized. Always cook chicken to 165 degrees.
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Hunk of Meat Monday: Bowtie Pasta and Sausage

Have you ever become obsessed with something? So obsessed it makes the people you life with crazy. This bowties and sausage recipe brings to light two obsessions in the Beyer household: a pot and smoked sausage.

Bowties and sausage | Beyer BewareThe pot is my obsession. It is the Le Creuset Enameled Cast-Iron 3-1/2-Quart Round French Oven in cherry. Big enough for a one pot wonder for a family of 4 but small enough that I can actually lift it up with a meal in it. Obsessed. You may remember if you follow me on Instagram when I lost my mind at the Le Creuset outlet.
Le Creuset Outlet in South CarolinaAnd the smoked sausge…that would be my daughter. She is a healthy eater who finds higher end meats more desirable. I can’t say I blame her. Except for smoked sausage. She could eat her weight in smoked sausage. So, when I saw this recipe in the Good-For-You Everyday Meals Cookbook from Gooseberry Patch, I knew that at least one person in my family would be simply in love. And boy was I right. Big hit at the dinner table and once again it was a quick prep.

smoked sausage with onion and pepper
Simple ingredients with the smoked sausage, onions and peppers. Slice them all up and get them going in the skillet. Notice I have cheese filled sausage. Use what you like. All beef, jalapeño, skinless, not skinless, all will work just fine. Slice the sausage, pepper and onion up and get sautéing.

Sausage with onions and peppers While the sausage and veggies are cooking, get your pasta cooking. I have a favorite gluten free pasta that I used. The original recipe called for bowtie pasta. Again, use what you have on hand.

My favorite gluten free pastaCook according to the package directions, drain and add to the sausage and veggies.

Gluten free pasta with sausage onions and peppersAdd beef broth to the pot and stir together. Serve to your hungry family with some buttered bread and big glasses of milk.

pot of pasta and smoke sausageLove this recipe and want some more like it? Go check out the giveaway for the Gooseberry Patch Cookbook!

Bowties and Sausage

Rating: 41

Bowties and Sausage

This quick and easy bowties and sausage recipe is one of my daughter's favorites. Serve with some buttered bread and fill your family's bellies.

Ingredients

  • 8 ounces of bowtie pasta
  • 1 Tablespoon of olive oil
  • 1 pound of Italian pork sausage or smoked sausage cut in 1/2 inch pieces
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1/2 cup beef broth
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet or pan over medium heat and add sausage, onion and pepper. Cook until sausage is fully cooked and vegetables are tender.
  2. Drain any grease or fat and return to pan.
  3. Cook pasta according to package directions while sausage and vegetables cook. Drain.
  4. Add beef broth to sausage and vegetables and bring to a boil.
  5. Stir in cooked pasta.
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Low-Carb Chicken Cordon Bleu Casserole

I love creamy casseroles in the winter time. The problem now is for the most part they have flour in the sauce or the pasta. But, this chicken cordon bleu casserole creation can be completely flour free.

Chicken Cordon Bleu gluten free

Now, of course, the bread crumbs I put on part of it have flour, but almond meal can be substituted for the bread crumbs or completely omitted. The sauce is a creamy, cheesy sauce that doesn’t have a lick of thickener in it. Simply mix cream cheese, butter, milk or cream and parmesan cheese together for the base of the sauce.

flourless alfredo sauceNow start layering the casserole. Start with shredded or cubed cook chicken. This is about 2 cups worth or 4-5 boneless skinless chicken thighs. Followed by 1 cup shredded swiss cheese. You can use monterey jack or mozzarella also. Then layer ham. The next time I make this, I will cut up the ham. Feel free to use cubed ham or lunch meat. Just make sure you cut the lunch meat up. Followed by the incredible sauce.

chicken cordon bleu casserole layersNow, I am sure some of you notice breadcrumbs. Don’t want the carbs or can’t have the gluten, substitute almond meal. Or just leave off completely.

Low-Carb Chicken Cordon Bleu CasseroleRegardless, enjoy this comforting casserole.

Low-Carb Chicken Cordon Bleu Casserole

Low-Carb Chicken Cordon Bleu Casserole

This chicken cordon bleu casserole is full of flavor but yet low carb and even gluten free if you need it to be.

Ingredients

    Casserole Layers
  • 2 cups cooked diced or shredded chicken
  • 1 cup diced ham or sliced ham lunch meat
  • 1 cup shredded swiss, monterey jack or mozzarella cheese
  • Alfredo Sauce
  • 4 ounces of cream cheese
  • 1/4 cup butter
  • 1 teaspoon garlic
  • 1 cup milk or half and half
  • 1/3 cup grated parmesan cheese
  • Optional Topping
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons melted butter

Instructions

  1. Layer the chicken in the bottom of a deep dish casserole pan.
  2. Layer shredded cheese on top of the chicken follow with the ham and then pour alfredo sauce over top of it all.
  3. To make the Alfredo sauce, mix the cream cheese, butter, milk, parmesan cheese and garlic powder together over a low heat in a small sauce pan.
  4. Stir constantly until it is all melted and just begins to bubble. Remove from heat.
  5. For added flavor and texture mix breadcrumbs, parmesan cheese and butter together. Sprinkle over the alfredo sauce.
  6. Bake on 350 for 20-25 minutes or casserole is bubbling.
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Cheesy Garlic and Brown Sugar Pork Chops

The only thing that may have made these baked pork chops better is a splash of bourbon. Inspired by the garlic brown sugar chicken recipe I make, the cheesy garlic and brown sugar pork chops were delicious and easy.

cheesy brown sugar garlic pork chopsI mentioned easy. The most complicated is dicing garlic. Honestly. A few simple steps and you are on the way to pork heaven. Season each side of the pork chops with brown sugar, garlic, salt and pepper with a dash of paprika and follow up with a drizzle of butter over the top of the pork chops. Use plenty of butter. Butter is a flavor conductor. It will run off and be left behind in the pan, but those pork chops will be juicy thanks to the butter.

brown sugar garlic cheese pork chopsBake the pork chops on 350 for 20-25 minutes or till the pork chops have an internal temp of 155. Then sprinkle with Colby-Jack cheese. Bake for another 5 minutes till cheese is completely melted.

brown sugar and garlic pork chopsEnjoy with your favorite barbecue sauce. Or not. I ate them plain. There is plenty of flavor, trust me. And of course, they would pair nicely with a bourbon and coke.

Cheesy Garlic and Brown Sugar Pork Chops

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 pork chops

Serving Size: 1 pork chop

Cheesy Garlic and Brown Sugar Pork Chops

A quick baked pork chop recipe that is full of flavor from the brown sugar and garlic. Adding cheese to the last five minutes of baking make these cheesy garlic and brown sugar pork chops irresistible.

Ingredients

  • 4 pork chops
  • 4 garlic cloves, finely chopped
  • 1/3 cup brown sugar
  • 4 tablespoons butter, melted
  • 1 teaspoon paprika
  • 1/2 cup shredded colby-jack cheese
  • salt and pepper to taste

Instructions

  1. Rub both sides of pork chops with garlic and brown sugar. Place in square baking dish and drizzle butter over top. Sprinkle with paprika, alt and pepper.
  2. Bake on 350 for 20-25 minutes or till internal temperature is 155 degrees.
  3. Remove from oven and sprinkle with cheese.
  4. Bake for another five minutes.
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Buttery Three Cheese Ham Sandwiches

It is not a secret. I have a butter problem. And don’t let that be confused with margarine. Or oleo. Or butter-flavored tub of spread. I love butter.

buttering cast iron skilletLet me be honest, once you have made homemade butter you never go back. Having grown up with full access to Jersey milk from our cows, cream was always readily available. Abundant supply. Because butter is simply the result of whipping cream past the stage of whipped cream. Period. You need one ingredient to get butter. I add a little salt to butter whenever I have made it, even if just by accident.It takes the cream from about two gallons of milk to get one pound of butter.

I tend to stock up on salted butter. I have sweet butter in my fridge too. Confused? Sweet butter. Salted butter. Clarified butter. Whipped Butter. Garlic and Herb Butter. Well, that last one is a special one.

Garlic and Parsley Butter

The folks who are in the butter promotion business have a little information to help you know what kind of butter you want for your go-to sticks of choice in the kitchen.

Know Your Butter

And one of my most popular recipes exemplifies why butter is one of the most addicting things for any food lover. And then I raised the stakes by two cheeses. If one cheese was good, three cheeses on the ham sandwiches make it better.

Buttery Three Cheese Ham Sandwiches

Start with the buttery sauce. Simple ingredients go into this addicting sauce.

Buttery Three Cheese Sauce ingredientsStart by melting a stick of butter, mincing onion and garlic and stirring in Dijon mustard and Worcestershire sauce. Then it occurred to me as I stirred these ingredients together…add Parmesan.

Buttery Parmesan Cheese SauceKill the heat and add the poppy seeds. And then it is time to create the most amazing ham sliders on a package of Hawaiian Rolls. Cut the whole package in half making tops and bottoms. Place the bottoms in a foil lined 13 x 9 pan. And then begin building your sandwiches.

Buttery Three Cheese Ham SandwichesCover the sandwiches with foil and bake for 20 minutes on 350 or till sandwiches are heated through and cheese is melted and bubbly.

Buttery Three Cheese Ham SandwichesNow, run out and go buy a few pounds of butter and make some ham sandwiches. Grilled Cheese. Cookies. Mac and Cheese or just a top of some of your favorite sweet bread. Enjoy your butter and remember, dairy #FarmsMatter!

Buttery Three Cheese Ham Sandwiches

Buttery Three Cheese Ham Sandwiches

A cheesy, buttery sandwich that is a perfect match to soup on a chilly night.

Ingredients

  • 1 package of 12 Hawaiian Sweet Rolls
  • 1 onion minced or grated
  • 2 cloves of garlic minced or pressed
  • 1 stick of butter
  • 2 Tablespoons of Dijon Mustard
  • 2 teaspoons of Worcestershire sauce
  • 2 Tablespoons of Parmesan cheese
  • 3 teaspoons of poppy seeds
  • 1/2 pound shaved ham
  • 1 cup of shredded Monterey Jack cheese
  • 6 large slices of Swiss cheese

Instructions

  1. Melt butter in saute pan and add onion, garlic, mustard, Worcestershire sauce. mix together till onions begin to soften. Add the Parmesan cheese. Stir. Remove from heat and add poppy seeds
  2. Slice rolls as a group length wise and place the roll bottoms atop of foil lining a 13 X 9.
  3. Spread a third of the butter sauce on the roll bottoms. Then lay ham out on the top of the rolls followed by the shredded cheese and then the sliced cheese.
  4. Spread half of the remaining sauce on the inside of the roll tops and place on top of the cheese. Spread remaining sauce on top of the rolls. Cover and bake for 20 minutes on 350 degrees.
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Indiana Dairy Ambassador

This post is part of the 30 days series over on Prairie Farmer. Be sure to check out the five things Holly will be talking about all month long while you are there! Be sure to see all my 30 Days of #FarmsMatter posts.

This post was sponsored by the fine folks at Indiana Dairy. Opinions on butter are all mine.

Hunk of Meat Monday: Crock Pot Sausage Queso Dip

If I had to eat only one cuisine the rest of my life, I would pick Mexican. Or Tex-Mex. Or America’s version of Mexican. And this three ingredient sausage queso dip would be a staple.

Crock Pot Sausage Queso DipDid you catch that? Three ingredients. And for flavor’s sake I throw in a fourth ingredient.

Adobo Seasoning for Mexican DishesI love the Adobo Seasoning from Penzey’s. It isn’t as salty as traditional taco seasoning yet it packs flavor into the meat. And now back to those three ingredients.

I start with 16 ounces of velveeta queso blanco. If you can’t find it, use regular velveeta.

Sausage Queso Dip Recipe for the Crock PotI chunk the velveeta, drop it in a crock pot set to low and pour one can of Rotel over top. Don’t like heat, just use a 10 ounce can of diced tomatoes. While the mixture is heating up, I brown ground pork that has adobo seasoning in it. Then add the browned pork over top. Stir to combine and let warm up for the next hour till all the cheese is melted. Move to warm if your crock pot has that setting. No need to burn the cheese!

Sausage Queso Dip and ChipsTo change it up a little sometimes I add extra add-ins like mushrooms or onions or green chiles or even the occasional can of cream of mushroom soup.

Enjoy!

Crock Pot Sausage Queso Dip

Crock Pot Sausage Queso Dip

Nothing beats chips and queso. This is an easy 3-ingredient crock pot sausage queso dip that you can have ready in no time. Don't expect to ever have any leftovers.

Ingredients

  • 16 ounces of Velveeta Queso Blanco or regular
  • 10 ounce can of Rotel or diced tomatoes
  • 1 lb of ground pork, beef or turkey
  • Adobo seasoning or taco seasoning to taste

Instructions

  1. Cube cheese and add to crock pot set to low. Pour Rotel over top.
  2. Brown meat with seasoning. Drain any extra grease and pour over cheese and tomatoes.
  3. Cook on low for one hour or till all cheese is melted. Turn crock pot to keep warm.
  4. Serve with tortilla chips.
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