Chili Without Beans


Chili Without Beans

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Equipment

  • heavy pot

Ingrediënten

  • lbs. hamburger
  • 2 14½- ounce cans diced or stewed tomatoes undrained
  • 1 8- ounce can tomato sauce
  • 1 small onion chopped
  • 1 green bell pepper chopped
  • 1 4- ounce can chopped green chilies
  • 1 T. chili powder
  • 2 cloves garlic minced
  • 1 tsp. salt
  • ½ tsp. paprika
  • ¼ tsp. pepper
  • ½ cup fresh minced parsley

Instructies

  • In a heavy pot, brown hamburger; drain grease.
  • Add the remainder of the ingredients except for the parsley.
  • Simmer for about an hour; add the parsley and simmer for 10 minutes more.
  • Ladle into individual bowls and serve.
  • Or top with shredded cheese (Jack, Cheddar, or crumbled Cotija), a dollop of sour cream, and sliced green onions if desired.
  • Some people like to serve this over cooked rice.
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Recipe Category Chili / Stew
Country Amish

Chili with Beans


Chili with Beans

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Equipment

Ingrediënten

  • 2 lbs. hamburger
  • 1 onion or 2 smaller onions, chopped
  • 1 green bell pepper chopped
  • 3-4 cloves garlic minced
  • 2 T. chili powder
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 1 tsp. oregano
  • 1 tsp. red pepper flakes optional
  • 2 15- ounce cans kidney or pinto beans or 2 quarts home-canned beans
  • 2 15- ounce cans tomato sauce
  • 2 14½- ounce cans diced tomatoes undrained
  • salt and pepper to taste

Instructies

  • In a Dutch oven or heavy pot, brown the hamburger just until the meat is no longer pink; drain grease.
  • Add the onion, bell pepper, garlic, chili powder, cumin, coriander, oregano, and pepper flakes and continue to brown the meat, stirring regularly, for another several minutes.
  • Next, add the beans, tomato sauce, and diced tomatoes and bring to a gentle boil.
  • Reduce heat, cover the pot, and simmer for about 1 hour.
  • Remove the cover and continue to simmer for about 30 more minutes, or until the chili has thickened a bit and has a deep color.
  • (If the sauce cooks down too quickly, you can add some water, about ½ cup at a time, so the chili doesn’t stick to the bottom of the pot.
  • Ladle into individual serving bowls and, if desired, top with shredded Cheddar or Jack cheese, sour cream, diced avocados, or sliced green onions.
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Recipe Category Beef / Chili / Stew
Country Amish

Chili Verde from Georgia Varozza


Chili Verde from Georgia Varozza

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Equipment

Ingrediënten

  • 2 T. oil
  • ¾ lb. beef chuck or round roast cubed
  • ¾ lb. boneless pork shoulder roast cubed
  • 5 cloves garlic minced
  • 2 28- ounce cans tomatoes cut up (or 4 14½-ounce cans diced tomatoes)
  • 8 4- ounce cans diced green chilies drained
  • 1 green bell pepper chopped
  • 1 cup beef broth
  • 2 tsp. ground cumin
  • ½ tsp. sugar
  • ¼ tsp. ground cloves
  • 3 jalapeño peppers seeded and chopped (optional)
  • cup fresh parsley snipped

Instructies

  • Heat oil in a large Dutch oven or heavy pot; brown the meat half at a time, adding garlic to the second half of the browning.
  • Drain off excess fat and return all meat to the Dutch oven.
  • Add remaining ingredients except for the parsley.
  • Bring to a boil and then turn down the heat, cover the pot, and simmer for 2 hours, stirring occasionally.
  • Uncover and simmer for another 30 minutes or so until desired consistency.
  • Stir in parsley just before serving.
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Recipe Category Chili / Stew
Country Amish

Chicken, Sweet Potato, and Cabbage Stew


Chicken, Sweet Potato, and Cabbage Stew

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Equipment

Ingrediënten

  • 3 cups sweet potatoes peeled and cubed
  • 2 T. olive oil
  • lbs. boneless skinless chicken breasts, cubed
  • 3 cups chicken broth
  • 3 cups cabbage coarsely shredded
  • 1 can baby lima beans or butter beans drained (cans are usually around 16 ounces, depending on which kind you buy)
  • 1 14½- ounce can diced tomatoes undrained
  • 1 cup celery sliced
  • 1 cup tomato juice
  • salt and pepper to taste

Instructies

  • In a saucepan, place cubed sweet potatoes and cover with water; bring to a boil, reduce heat, and simmer until sweet potatoes are almost tender.
  • Drain sweet potatoes and set aside for now.
  • In a stockpot, heat the olive oil and brown the pieces of chicken on all sides.
  • Add the chicken broth and half-cooked sweet potato cubes and bring to a boil; reduce heat, add the remaining ingredients, and simmer until the chicken is thoroughly cooked and the sweet potatoes are tender.
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Recipe Category Chicken / Stew
Country Amish

Chicken Stew


Chicken Stew

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Equipment

Ingrediënten

  • 2 T. oil
  • 2-3 lbs. boneless skinless chicken thighs or breasts, cubed
  • 3 potatoes peeled and chunked (or use 5 red potatoes and leave skins on)
  • 2 cups carrots peeled and thickly sliced
  • 1 cup button mushrooms sliced
  • ½ cup onion
  • ½ tsp. salt
  • ¼ tsp. garlic powder
  • cups chicken gravy or use 1½ jars [12 ounces each] of store-bought chicken gravy
  • 1 T. tomato paste
  • ½ cup water or chicken broth
  • parsley for garnish fresh or dehydrated

Instructies

  • In a large Dutch oven or pot, heat oil; add chicken pieces and brown on all sides.
  • Add remaining ingredients except for parsley, cover pot, and cook on a low simmer until chicken is done and vegetables are tender, about 45 minutes.
  • To serve, ladle into individual bowls and garnish with a bit of parsley.
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Recipe Category Chicken / Stew
Country Amish

Chicken Goulash from Georgia Varozza


Chicken Goulash from Georgia Varozza

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Ingrediënten

  • 1 whole chicken
  • 2 cups tomatoes chopped
  • 2 tsp. salt
  • 3 onions chopped
  • 1 green bell pepper seeded and chopped
  • 4 potatoes peeled and cubed
  • 1-2 T. paprika
  • sour cream optional

Instructies

  • Boil the chicken in water to cover until tender, about 2½ hours.
  • Remove chicken from the broth so both can cool faster.
  • When cool, remove the meat from the skin and bones and cut the meat into bite-sized pieces; strain off as much fat from the broth as you can.
  • Return the meat to the strained broth, add remaining ingredients except for the sour cream, and simmer for 1 hour.
  • Taste and adjust seasonings as desired.
  • To serve, ladle into individual bowls and top each with a dollop of sour cream.
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Recipe Category Chicken / Stew
Country Amish

Chicken and Lentil Stew


Chicken and Lentil Stew

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Ingrediënten

  • 4 cups chicken broth
  • ½ cup lentils
  • ½ cup pearl barley
  • 1 cup cooked chicken cubed
  • ½ cup carrots peeled and chopped or sliced
  • ½ cup celery diced
  • ¼ cup onion diced
  • salt pepper, and dehydrated parsley to taste

Instructies

  • Pour broth into a pot, add the lentils and barley, and simmer, covered, for 1 hour.
  • Add the remaining ingredients and simmer for at least another 30 minutes, or until barley, lentils, and vegetables are tender.
  • Add more broth or water if stew starts looking too dry.
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Recipe Category Chicken / Stew
Country Amish

Chicken Alfredo Stew


Chicken Alfredo Stew

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Equipment

Ingrediënten

  • 4 T. butter
  • 4 T. flour
  • 2 cups milk
  • Or
  • 1 jar 16 ounces Alfredo pasta sauce
  • ¾ cup water
  • 1 tsp. dried basil leaves if making homemade Alfredo or ½ tsp. if using store-bought
  • ½ tsp. salt
  • 2 T. oil
  • lbs. boneless skinless chicken thighs, chunked
  • 4 cups potatoes peeled and diced
  • 1 cup carrots peeled and diced
  • ½ cup corn fresh or frozen
  • ½ cup peas fresh or frozen
  • Parmesan cheese for servin

Instructies

If making homemade Alfredo sauce:

  • Melt butter in a medium saucepan; add flour while stirring constantly.
  • Continuing to stir constantly, gradually add the milk and keep stirring until mixture begins to bubble and thicken.
  • Add the water, basil leaves, and salt and stir to mix well.
  • Taste and adjust seasonings; you might need a bit more salt and you can add some pepper if you desire.

To make stew:

  • In a large pot, heat the oil; add the chicken pieces and brown lightly on all sides.
  • Add the homemade Alfredo sauce, or, if you are using the store-bought sauce, add that to the pot along with water, basil, and salt.
  • Stir to mix.
  • Next, add the potatoes and carrots and bring to a slow simmer; cover the pot and cook the stew until the potatoes and carrots are tender and the chicken is cooked thoroughly, about 20-25 minutes.
  • Add the corn and peas and cook for about 5-10 minutes longer or until done.
  • Serve with Parmesan cheese to taste.
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Recipe Category Chicken / Stew
Country Amish

Buffet Beef Cubes with Noodles


Buffet Beef Cubes with Noodles

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Equipment

  • heavy stewpot

Ingrediënten

  • lbs. beef chuck trimmed of fat and cubed
  • 2 T. flour
  • 2 T. shortening
  • cups V-8 juice
  • ¼ cup water
  • 1 T. sugar
  • tsp. salt
  • ½ tsp. basil
  • ¼ tsp. pepper
  • 1 T. Worcestershire sauce
  • 1 tsp. white vinegar
  • cups onion diced
  • 1 bay leaf
  • 3 cups uncooked egg noodles

Instructies

  • In a gallon-sized plastic bag, add the meat cubes and flour and shake well to coat the meat.
  • In a heavy stewpot (enamel-coated cast iron works well for this recipe), melt the shortening and then add the meat; brown on all sides.
  • Mix together the remaining ingredients, except the uncooked noodles, and simmer, covered, for about 2 hours or until the beef is tender and the sauce is thick like gravy.
  • Stir often to prevent sticking.
  • When close to mealtime, cook the egg noodles in enough water to cover (boil them according to the package directions); drain noodles and add to the stew or put some noodles on serving dishes and ladle the stew over the top.

Notes / Tips / Wine Advice:

Egg noodles don’t expand nearly as much as regular pasta such as spaghetti noodles. I get a little more than 4 cups of cooked noodles from 3 cups of uncooked. Yours might differ, so you may need to experiment with the amount of noodles you cook. Also, some people like more noodles and others prefer less.
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Recipe Category Beef / Noodels / Stew
Country Amish

Black Beans with Pork and Citrus Sauce


Black Beans with Pork and Citrus Sauce

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Equipment

Ingrediënten

For stew:

  • 2 T. olive oil
  • ½-1 lb. pork cubed
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 large or 2 medium tomatoes skinned and chopped
  • salt and pepper to taste
  • 3 15- ounce cans black beans rinsed and drained (you can use pintos if you prefer)
  • beef broth or water as needed at least a quart
  • hot cooked rice for serving

For citrus sauce:

  • cup lemon juice
  • cup orange juice
  • ½ tsp. cumin
  • 1 tsp. basil
  • 1 tsp. oregano
  • 2 cloves garlic minced

Instructies

To make the stew:

  • In a large pot, heat the oil and add the pork.
  • Brown all sides and then add the garlic, onion, tomatoes, rinsed beans, and enough broth or water to barely cover.
  • Cover the pot with a lid and cook on low heat for several hours so the stew has a chance to thicken a bit. (Although you can eat it much sooner than that, say, after an hour of cook time. )

To make citrus sauce:

  • Mix together all the ingredients in a jar with a tight-fitting lid.
  • Shake hard.
  • Sometimes the spices want to float on top and the minced garlic likes to drop to the bottom, so I usually take a spoon and mix and scoop when I’m ready to use it.
  • To serve, place some hot cooked rice in the bottom of individual bowls.
  • Add the stew and then spoon some citrus sauce on top.
  • Don’t be shy with the sauce because it’s delicious!
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Recipe Category Pork / Stew
Country Amish

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