Falls almost here. Do you have a hankering for some chili. If so give this Hearty Chili recipe a try. Growing up, one of my favorite meals was chili. It wasn't until I was a young adult that I realized the chili I ate growing up was somewhat unique. As a new wife, I decided to make one of my favorite meals for my husband (Bruce). I first called my mom to get the recipe. I worked very hard to make this chili perfect. After tasting it and ladling it into a bowl, I was feeling very proud. As I handed the bowl to Bruce, he very nicely asked me, "What's this?" I was like, chili! Then he asked, again very nicely, "What are these?" I'm like, potatoes! That's the moment I found out potatoes wasn't a staple in chili.
Over the years I've added and taken away some of the ingredients and have even left out the potatoes. Today, it's taboo for me to fix chili without potatoes. My family loves this addition. So, the next time you make chili give my recipe a try or if you have a favorite chili recipe, try adding some diced potatoes. I think you'll be pleased.
1 lb. ground beef
1 medium chopped onion
1/4 cup chopped green pepper
2 medium diced russet potatoes
1 16oz can chili beans
2 16 oz chili ready tomatoes
water ( just fill 1 of the tomato cans)
1 tablespoon ketchup
1 beef boullion cube
1 tablespoon chili powder
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
If you like your chili to have a little kick or some heat, trade 1 can of chili ready tomatoes with 1 can of diced tomatoes with chiles. I like the Rotel. Some chopped jalepenos are also a nice addition. I try to keep my chili mild for the grandkids and have sliced jalepenos set out for those of us who like a little heat. If your asking why the ketchup. I found sometimes the tomatoes have a little bite to them. The ketchup helps to soften that tartness. This recipe serves approximately 6 people.
I only use one pot to cook everything. Less dishes. LOL
Brown groundbeef, add onion and green pepper and continue to cook until almost tender, Now add the remaining ingredients. Cook on a medium heat until it comes to a boil. I reduce the heat and continue to cook until your desired consistency. This recipe is also great in the crockpot, just cook and drain the groundbeef before combining all the ingredients. Serve
Remember chili is always better the second day, I also use left overs for chili cheese fries, chili dogs, or its a great pasta topping.
If serving for company, some nice additions to sit out are
grated cheddar cheese
Grandma Lade's Potato Salad
Do you have a favorite food you remember always having at family gatherings? Mine was my Grandma Lade's Potato Salad. It may look like your typical potato salad, but what made this potato salad so wonderful was Grandma's boiled dressing. No matter what the occasion, if the potato salad wasn't there, someone would ask, "where's the potato salad? As a young adult I asked grandma for the recipe. It was like a scoop of this and a spoon of that, a few of these and a couple of those, but don't skimp, It's better to have to much than not enough. I have watched my grandmother cook many times. I don't know why I thought I would get actual measurements. She measured by the scoops in her flour and sugar containers, bottle lids, the palm of her hands, tea spoons, or just pouring until she thought it was enough. I had an idea how many chopped hard boiled eggs, celery and onions. I occasionally helped with this task. The boiled dressing was the tricky part. After many trials and errors I think I finally mastered it.
I don't know how many family members have grandma's potato salad recipe, I think it's a must have. I have tried many other potato salad recipes but have always gotten the same response. Why didn't you make your potato salad. I have been asked many times to bring that yummy potato salad to pot lucks and family gatherings. The boiled dressing takes time and patience. It can't be hurried or it won't turn out. It has to be cooked on a low heat and whisked constantly until it becomes the consistancy of mayo or pudding. This takes about 8 to 10 minutes. You can't walk away from it or it will burn and you will have to start all over. Next time you plan on making potato salad give this recipe a try. You won't regret it.
4 cups boiled cubed russet potatoes
1 medium or 3/4 cup chopped white onion
2 stalks or 3/4 cup chopped celery
8 boiled chopped eggs
2 tablespoons mayo
2 tablespoons sour cream
2 tablespoons yellow mustard
1/4 cup sugar
1/4 cup white vinegar
1/4 cup milk
1/4 cup yellow mustard
2 tablespoons flour
salt to taste
First make the boiled dressing. Mix together all ingredients listed under boiled dressing into a saucepan and cook on low heat whisking constantly until the consistency is that of mayo or pudding. This will take about 8 to 10 minutes. Do not try and hurry it up by turning up the heat as it will scramble the eggs or burn.
Peel, cube, and boil russet potatoes until tender. drain, and while still hot add the boiled dressing and remaining ingredients.
This Potato Salad is great served while still warm or cold