Margies Chili Recipes

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SLOW-COOKED CHUNKY CHILI



Slow-Cooked Chunky Chili image

Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. -Margie Shaw, Greenbrier, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 pound ground beef
1 pound bulk pork sausage
4 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, optional
Chopped red onion, optional
Sour cream, optional

Steps:

  • In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 329 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1158mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.

CRAZY MARY'S CHILI



Crazy Mary's Chili image

This chili is quick, easy, and not too hot. It is great for a middle-of-the-week family dinner served with sliced sourdough bread and salad. It originally was printed in Bon Appetit (December 1983) as a request for the chili served at Grandma's Saloon & Deli in Duluth, Minnesota.

Provided by ellie_

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons chili powder
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
2 cups sliced mushrooms
1 cup chopped onion
1 cup chopped celery
2 (28 ounce) cans crushed tomatoes or 2 (28 ounce) cans diced tomatoes in tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon Worcestershire sauce
2 cups canned kidney beans, drained
shredded cheddar cheese
sour cream
1 lb ground beef

Steps:

  • Combine chili powder, salt and pepper in cup; set aside.
  • Melt butter in large saucepan over medium heat.
  • Add mushrooms, onion and celery and cook, stirring occasionally, until onion is transparent (about 10 minutes).
  • Add ground beef and about 1/4 of chili powder mixture.
  • Cook, breaking up meat with fork, until browned.
  • Stir in remaining chili powder mixture, tomatoes, water, sugar, and Worcestershire sauce.
  • Cover partially and simmer 15 minutes.
  • Add beans and simmer 10 more minutes.
  • Ladle chili into broiler proof serving bowls.
  • Sprinkle each serving with about 2 tbsp shredded Cheddar cheese.
  • Broil until cheese melts.
  • Top each with dollop of sour cream (optional).
  • Serve immediately.

Nutrition Facts : Calories 423.8, Fat 20.8, SaturatedFat 9.6, Cholesterol 71.7, Sodium 788.6, Carbohydrate 39.5, Fiber 11.5, Sugar 5.9, Protein 24.5

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