Wendy's Chili

Wendy's Chili

Serves: 8
Cooking Time: 3 hr

Ingredients

2 pounds ground beef
1 29-ounce can tomato sauce
1 29-ounce can kidney beans with liquid
1 29-ounce can pinto beans with liquid
1 medium onion, diced
2 green chiles, diced
1 rib celery, diced
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1-1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Instructions

1. Brown the beef and drain the fat off.
2. Crumble the cooked beef into pea size pieces.
3. In a large pot , combine the beef with the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2-3 hours.

Cracker Barrel Old Country Store Meatloaf

Cracker Barrel Old Country Store Meatloaf 

Preheat oven to 350 degrees.Makes 4 Servings

Ingredients:

• 1 pounds ground beef
• 1/2 medium onion, chopped 1/4-inch square
• 1/2 green bell pepper, diced
• 1 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 can diced tomatoes (1/2 of 14.5 oz. can)
• grated biscuit crumbs from 2 biscuits

Instructions:

1. Preheat oven to 350 degrees F.
2. Place all in large bowl, mix well.
3. Place in loaf pan, press down with spoon.
4. Bake at 300 degrees oven for 60 minutes.
5. Remove from oven and invert loaf over 8-inch wire rack to drain grease and juice for 5 minutes.
6. Spread 1/4 cup of catsup over each loaf.
7. Cut into portions 5 to 6 ounces each and keep warm. Makes 4 five-ounce servings

Cincinnati-Style Five-Way Chili

Cincinnati-Style Five-Way Chili

  
Cincinnati chili was invented by Greeks. It’s like a bolognese sauce with unusual spicing, including cinnamon,and bears no resemblance to the con carne style seen in Texas and most of the rest of the world.  In Cincinnati, chili is a layered meal, normally served in a large oval bowl. It is served either on soft, fat spaghetti – that’s a “way” – or on top of teeny hot dogs in a bun. That’s a coney. The “ways” are two-way: chili and spaghetti; three-way, with a crown of fluffy grated cheddar on top; a four-way bean, with kidney beans between the spaghetti and the chili; a four-way onion, with pungent chopped onions on top; or a five-way, with everything that’s been mentioned so far. Any "way" you order it, it is garnished with oyster crackers.  Coney options are mustard and onion. 

INGREDIENTS:

• 1½ lbs lean ground beef
• ½ half medium red onion, chopped
• 4 cloves garlic, minced
• 1 8-oz can of tomato sauce
• 1 tablespoon apple cider vinegar
• 1 oz (2 squares) dark unsweetened chocolate, grated (or 2 tablespoons dark cocoa powder)
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon marjoram
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon coriander
• ¼ teaspoon ground cardamom
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• 1 dried bay leaf

9 ounces spaghetti, cooked and lightly buttered 
1 (16-ounce) can kidney beans, heated and drained 
1 pound cheddar cheese, finely shredded 
oyster crackers (garnish) 

Instructions:

Stove Top Method:

1. Brown meat with half the chopped onion and the garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when it’s done.) Drain any fat from the pan. 
2. Add tomato sauce and apple cider vinegar and bring the mixture to a boil. Add all spices, chocolate and bay leaf. 
3. Cover pan, reduce heat to low and simmer 1-1/2 to 2 hours, stirring occasionally. The chili will thicken as it cooks. 
4. Remove the bay leaf before serving.
5. Allow the chili to "rest" at least 30 minutes in a covered pan at room temperature. (Chili can be refrigerated and reheated to serve.) 

To serve, put a layer of spaghetti on each plate, top spaghetti with hot chili, then a few beans, then the reserved chopped onions (to taste). Pat on the cheese so the chili’s heat can begin to melt it. Serve immediately with oyster crackers.

Slow Cooker Method:

After Stop 2 (above) transfer the beef mix to the pot adding the tomato sauce and apple cider vinegar and making sure it is mixed well.  Cover and cook on low for 7 hours, or 3-4 hours on high, stirring frequently in the last hour. Remove the bay leaf before serving.

Arizona Cobre Valley Casserole

Arizona Cobre Valley Casserole

"Cobre" is a Spanish word for copper,
mined in the Cobre Valley of southeastern Arizona.

Can be made ahead through Step 3. Cover casserole and refrigerate up to 24 hours.

• 1 lb ground beef
• 1 celery rib (chopped)
• 1 onion (chopped)
• 1-1/4 oz seasoning mix (taco)
• 1/4 cup water
• 32 ozs refried beans
• 4 ozs green chilies (chopped)

Topping:

• 1 cup shredded cheddar cheese
• 2 green onions (sliced)
• 1 tomato (peeled, seeded & chopped)
• 1/3 cup ripe olives (pitted & chopped)
• 1-1/2 cups tortilla chips (crushed)

1. In a large skillet, cook beef, celery and onion over medium heat until meat is no longer pink and drain.  
2. Stir in taco seasoning, water, beans and green chilies and mix well.
3. Pour into a 2-1/2 Quart Casserole baking dish.
4. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through.
5.  Top with cheese, green onions, tomato, olives and chips.

Yield:  6-8 Servings 

Indiana Meat Loaf

 

 Indiana Meat Loaf 

from the  NUTBREAD AND NOSTALGIA COOK BOOK  

of the Junior League of South Bend, Indiana circa 1979

 Ingredients 

•  2 slices rye bread, cubed
•  2 slices white bread, cubed 
• 1 cup water 
• 1 pound ground beef, chuck or sirloin 
• 1 medium onion, chopped 
• 1 teaspoon snipped parsley 
• 1 egg, slightly beaten
• 1 teaspoon salt 
• 1/4 teaspoon pepper 

 Directions 

 In a large bowl, combine breads and water. When water has been absorbed, mash with fork. Stir in meat, onion and parsley. Add the egg, salt, and pepper. Mix well. Place the mixture in a 9 x 5 x 3-inch pan. Bake at 375 degrees for 40-60 minutes. Can be prepared in advance. Serves 4 to 6.