This freezes very well so make a double batch to have ready in your freezer, thaw overnight in refrigerator or in microwave for a quick thaw

If you are making the chili to freeze then do not add in the water and cornstarch

INGREDIENTS:

1 pound lean ground beef

2 medium onions, chopped

6 large garlic cloves, minced (garlic lovers can use more!)

1 tablespoons crushed chili flakes, or to taste

2 (14 ounce) cans petite diced tomatoes, undrained

1 (15 ounce) cans tomato sauce

1 cup beef broth

1 tablespoon chili powder, or to taste

2 teaspoons ground cumin

2 teaspoons seasoned  salt, or to taste

2 (15 ounce) cans red kidney beans, rinsed and drained

fresh ground black pepper, to taste

2 tablespoons cornstarch

1/4 cup water

INSTRUCTIONS:——————————————–

Cook ground beef with onions and garlic in heavy skillet until beef is no longer pink.

Add in garlic and chili flakes; continue to cook until the meat is browned (this may take about 12 minutes). vegetables are tender; drain.

Add in all ingredients except cornstarch and water; bring to a boil stirring constantly.

Reduce heat to low cover and simmer uncovered for 50-60 minutes.

If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring vigorously, then and simmer for about 10 minutes, until slightly thickened.

If you are making the chili to freeze; do not add cornstarch and water. Cool

Cool to room temperature then place in refrigerator for 24 hours or up to 3 days.

Divide in plastic containers and freeze until solid.

To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally until reheated (at this point you can add the cornstarch and water mixture if you’d like a thicker chili).

Plan ahead there is an 8 hour soaking time for the dried beans

Servings 6

INGREDIENTS

1 (12-ounce) package dried seven-bean mix

1 medium onion, chopped

6 garlic cloves, minced (can use more — the more the better!)

2 teaspoons crushed chili flakes, or to taste

1 teaspoon dried thyme

2 teaspoons dried oregano

6 cups low-sodium chicken broth (can use more if desired)

2 medium carrots, diced

2 celery ribs, chopped

2 smoked ham hocks

1 (14-ounce) can crushed tomatoes, undrained

1 bay leaf

1 tablespoon fresh lemon juice

INSTRUCTIONS:———————————————

Sort and wash beans; place in a large Dutch oven.

Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.

Heat a large Dutch oven over medium-high heat.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).

Add onion and cook for about 3 minutes or until almost softened.

Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.

Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through.

Remove ham hock from pan; cool slightly.

Remove ham from bone; finely chop and return meat to pan.

Discard bones, skin and fat, then discard bay leaf.

Stir in juice.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield about 10 cups/6 Servings

INGREDIENTS:

canola oil, as needed

1 small onion, chopped

2 cups chopped cooked ham (or use as much as you like)

3 garlic cloves, minced

1-1/2 teaspoons cumin (or as desired)

1/2 teaspoon cayenne pepper

3 cups fresh corn kernels (about 5 ears of corn)

2 (15-ounce) cans navy beans, rinsed and drained

2 (14-ounce) cans chicken broth

2 (4.5-ounce) cans chopped green chiles, undrained

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————————-

Heat canola oil in a Dutch oven over medium heat (use enough oil to coat the bottom of the pot).

Add onions and ham, and cook 3 minutes, stirring frequently.

Add in garlic, cumin and cayenne; cook 2 minutes.

Stir in corn and remaining ingredients; bring to a boil, reduce heat to medium-low and simmer about 20-25 minutes stirring frequently and seasoning with salt and pepper about halfway through and again at the end if needed.

Make this as spicy as you like by adjusting the jalapeno and/or crushed chili flakes

Servings 6

INGREDIENTS:

1 pound ground beef OR bulk sausage meat

1 medium onion,chopped

1-2 jalapeno peppers, seeded and chopped

6 garlic cloves, minced

1 (4 ounce) can green chilies

1 (1 ounce) envelope spicy Old El Paso taco seasoning mix

2 (16 ounce) cans light red kidney beans, rinsed and drained

1 (15 ounce  can black beans, rinsed and drained

2 (14.5 ounce) cans can petite diced tomatoes, undrained

3 (14 ounce) cans beef broth OR chicken broth

2 cups frozen yellow and white whole kernel corn

crushed chili flakes, as desired

seasoned salt and fresh ground black pepper

sour cream

INSTRUCTIONS:——————————————————

In a Dutch oven cook the ground beef with onion and jalapeno over medium-high heat stirring often (about 10 to 12 minutes)  drain fat.

Add in garlic; cook for about 2 minutes.

Add in green chilies and taco seasoning mix; stir 1 minute.

Add in kidney beans, next 4  ingredients; bring to a boil, cover, reduce heat to low and simmer partially covered for about 45 minutes, stirring often.

Season with crushed chili flakes, seasoned salt and pepper about halfway through cooking time.

Ladle into bowls then add a dollup of sour cream.

You will also find this recipe on Recipezazz.com

Servings 4

INGREDIENTS:

1 (8-ounce) package uncooked elbow macaroni

1 pound bulk Italian sausage meat

1 jalapeno, seeded and finely chopped

1 (1.25-ounce) package mild or spicy taco seasoning mix

1/4 cup water

1 cup salsa (can use more)

3 tablespoons butter

2 tablespoons all-purpose flour

2 cups light cream or milk

1 cup black beans, rinsed and drained (or can use corn kernels)

3 cups sharp shredded cheddar cheese, divided

salt and fresh ground black pepper, to taste

toppings —  chopped tomato,  green onions, sour cream, salsa

INSTRUCTIONS:——————————————

Prepare pasta according to package directions; drain and transfer to a large bowl.

Brown the sausage meat and jalapeno with 2 tablespoons of oil in a  skillet over medium-high heat until lightly browned (about 10-12 minutes) drain fat.

Stir in taco seasoning mix, water and salsa; bring to a boil, and cook stirring occasionally for 6 minutes, then remove beef mixture to the bowl with cooked macaroni, set aside while making the cheese sauce.

Melt 3 tablespoons butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth; cook whisking constantly for 2 minutes.

Gradually whisk in cream or milk and cook whisking constantly about 5 minutes or until thickened.

Stir in 2 cups shredded cheese, stirring until melted.

Stir in cooked pasta/beef mixture and black beans.

Sprinkle with remaining 1 cup cheese.

Season with salt and pepper to taste.

Serve immediately with desired toppings.

Salad amounts are only a guideline you can adjust as desired, plan ahead the dressing must chill for a few hours or more before using

Servings 6-8

INGREDIENTS:

Dressing:

3/4 cup sour cream

1/4 cup buttermilk

1 garlic clove, minced

1 tablespoon canned minced chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon fresh lime juice

1/4 cup fresh minced cilantro

salt and fresh ground black pepper, to taste

Salad:

1 large romaine heart, chopped (or 1 small head lettuce, chopped)

2 grilled chicken breasts, chopped

1-1/2 cups grape OR cherry tomatoes, halved

1/2 avocado, peeled and diced

1 red onion, sliced

1 (15-ounce) can black beans, rinsed and drained

1  (8 ounce) can whole-kernel corn, rinsed and drained

INSTRUCTIONS:————————————————-

To prepare dressing; whisk all ingredients until combined; chill for 2 hours or more.

To prepare salad, combine lettuce and remaining ingredients in a large bowl; drizzle dressing over salad, then toss gently to coat.

Serve immediately.

Taken from my ‘Favorites” folder!

Servings — this makes about 5 cups

INGREDIENTS:

2 cups sour cream

1 (16 ounce) can refried beans

1 (4 ounce) chopped green chilies

1 large garlic clove, minced

1 envelope dry Hidden Valley Fiesta Ranch Dip Mix

2 cups shredded Mexican cheese blend divided (can use more)

hot sauce, to taste

toppings (use all or as desired) — sliced ripe olives, chopped, pickled jalapeno rings, chopped tomatoes, chopped green onions and shredded lettuce

tortilla chips

INSTRUCTIONS:——————————————–

In a shallow 1-1/2-quart microwave-safe dish combine the sour cream with beans, green chilies and dip mix.

Stir in 1 cup shredded cheese and hot sauce to taste.

Cover and microwave on high for 2 minutes; remove and stir until smooth.

Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended.

Sprinkle with remaining cheddar cheese.

Top with desired toppings.

Serve with tortilla chips.

You will also find this recipe on www.recipezazz.com

Cooked chicken or ground beef may be added, serve this with Mexican rice

Amounts may be doubled

Servings 4

INGREDIENTS:

1-1/2 cups crushed nacho tortilla chips, divided

1 (15 ounce) can spicy chili with beans

1 (4 ounce) can chopped green chilies

1 cup sliced ripe olives, drained, divided (can use more)

3/4 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4-1/2 ounce) jar sliced mushrooms, well drained

4 green onions, chopped

shredded lettuce (use as much as you like)

Servings 6

INGREDIENTS:

4 cups nacho tortilla chips, coarsely crushed

1 pound ground beef

1 small onion, chopped

1/2 package taco seasoning mix

3 garlic cloves, minced

salt and fresh ground black pepper, to taste

1 (16 ounce) can chili beans, undrained

1 (8 ounce) can tomato sauce

2 cups Mexi-blend shredded cheese (or can use mozzarella cheese

Serve this with a crusty loaf of bread

Servings 4-6

INGREDIENTS:

oil, as needed

1 pound boneless chicken thighs, sliced into fourths ( skin left on or removed, chicken breast is not recommended)

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (optional)

4 large garlic cloves (can use more) 

1 teaspoon crushed chili flakes (or adjust to heat level)

2 teaspoons ground cumin, or to taste

2 (15 ounce) cans white beans, rinsed and drained

1 (14-1/2 ounce) can chicken broth

2 (4 ounce) cans chopped green chilies

seasoned salt and fresh ground black pepper, to taste

1/2 to 3/4 cup heavy (33-35%) whipping cream

sour cream, as needed

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

In a medium pot heat oil over medium-high heat (use enough oil to coat the bottom of the skillet).

Add in the chicken; lightly brown on all sides; remove to a plate.

Add in onion and jalapeno; cook for about 3 minutes or until just softened.

Add in garlic, chili flakes and cumin; cook stirring for 2 minutes.

Add the beans, broth, green chilies and whipping cream; bring to a boil stirring constantly.

Add the browned chicken back to the pot.

Reduce heat to low and simmer uncovered for about 45 minutes, seasoning with salt and pepper about halfway through.

Remove from the heat; stir in sour cream until blended (start with 2 tablespoons and add in more until you have reached desired amount).

Ladle into bowls, then top with Parmesan cheese.

You will also find this recipe on www.recipezazz.com