Category: Beef

Turkey/Beef Chili

~ elisag325 ~ Leave a comment

6 quart sauce pan

2 pounds of meat browned in oil if turkey season with salt, pepper, & cumin

ADD:

1 large red pepper sliced thin

1 large orange pepper sliced

1 large yellow pepper sliced thin

1 green pepper sliced thin

1 large onion chopped

(Most stores sell 16 ounce frozen sliced peppers and onions I will use two bags) I keep them in my freezer for emergences, such as a late last minute idea for dinner

2-3 large cloves minced fresh garlic

Brown till golden

ADD:

1 28 oz. can of dice tomatoes ( onion & garlic ) to stretch add 2

1 15 oz. can of diced tomatoes with green chilies can add 2

1 can pinto beans rinsed or two if you like the beans (not Kidney) my original recipe I used two cans for every pound of meat, now I prefer more meat than beans

3 oz. tomato paste which is 1/2 of a small can or Tomato paste in a tube now use (3 tablespoons) or a small can of tomato sauce

Bring to a boil stirring often turn heat to simmer

Stir In:

1/2 teaspoon cayenne pepper

1-2 teaspoons chili powder and more cumin if needed

1/8 teaspoon of cinnamon secret ingredient!

SIMMER on low for one hour or till thick

Garnish with:

Shredded Cheddar cheese

dollop of sour cream

diced chives on top

Nana’s Meat Spaghetti Sauce

~ elisag325 ~ Leave a comment

8-12 quart non stick sauce pot

  • 2-3 packages of meatloaf mix and or ground sweet sausage (I have used both) 
  • Fresh Basil  good handful
    3-4 large cans crush tomatoes        with or without basil and garlic 
  • 1-2 large can dice tomatoes                          “ 
  • 1 teaspoon fennel seeds, they help to sweeten the sauce
  • Salt and pepper to taste 
  • 5 large cloves of crushed fresh garlic 
  • Olive oil to coat pan  good tablespoon
  • Brown meatloaf mix in olive oil / ground sausage.  If very greasy, I pour the meat in a fine strainer to help reduce the fat and then place back in sauce pan pan 
  • Add garlic, salt, pepper 
  • Add tomatoes and some fresh basil and season with salt and pepper 
  • Simmer on low, stirring for a couple of hours usually minimum of 2

This will make enough for two – three meals. Stays fresh in frig for at least two weeks,

can be frozen for several months.

I’ve also put everything in the crock pot and let it simmer on high without the lid for a while

I season each ingredient separately therefore I’m not over salting or under salting

SLOW COOKED BRISKET SLIDERS

~ elisag325 ~ Leave a comment
  • 6-7 cup slow cooker
  • 4 lb brisket
  • 2 tbsp olive oil
  • 2 large onions (peeled)
  • 1 1/2 cups low sodium beef broth
  • 3 tbsp ketchup
  • 2  tbsp package onion soup mix
  • 3 tbsp corn starch
  • 1/4 cup parsley
  • 24 slider buns
  1. Cut brisket into quarters, season with salt and pepper (moderation)
    Heat oil on high   sear brisket pieces 3 minutes/side in heavy skillet
  2.  Slice onions and place in slow cooker.  Stir in beef broth, ketchup, soup mix
    Place brisket pieces on top, cover, cook on  low 8-10 hours until very tender
  3. Transfer brisket to cutting board and slice into bite size pieces (I placed cut brisket into corning ware so I could reheat on the stove or you can place brisket into crock pot to keep warm after you remove the liquid)
  4. Transfer onions and liquid to sauce pan – heat to simmer
    In a small bowl  stir together cornstarch and 1/2 cup water (I used the left over broth instead of water)
    Whisk cornstarch into liquid until thickened (I wanted the gravy to stick to the meat so I used more cornstarch & broth)
  5. Add enough gravy to brisket to coat the meat – add chopped parsley – toss to combine
  6. Split and toast buns until golden