Thursday, January 3, 2013

Church Potluck Recipe: Chili

At home we LOVE chili on a cold winter day and it is great at Church Potluck. You can fix it to warm everyone up and to share with the congregation along with some hot buttered corn bread (Jiffy corn muffin mix).


*I make this the day before and in the morning I warm it up in the microwave and put it in my crock pot on LOW to keep it warm. I take the crock pot with us and plug it in my CCD classroom and go to Mass. After CCD I just take it down to the Fellowship Hall and plug it in there. I warm the cornbread up in a microwave and place it on the table next to the crock pot.

You’ll Need:

1 Carroll Shelby’s Chili Kit
2 pounds ground beef (I use 1 pound of ground beef and 1 pound of Jimmy Dean HOT roll sausage)
1 8 oz. can tomato sauce
2 8 oz. cans water

*I double this recipe below to make a lot.

Cooking Instructions:

Brown 2 pounds ground beef in large pot. Drain fat. Add tomato sauce, water, spice packet and salt packet (optional). To Fix It Mild, omit cayenne pepper. To Fix It Hot, stir in entire cayenne pepper packet (I fix it HOT). Stir. Cover and simmer for 15 minutes. For thicker chili, mix masa flour packet with 1/3 cup water. Stir in and let simmer for 5 minutes.

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: Six 8 oz servings.

Create Your Own

Create your own chili by adding any one or more of the following suggestions:

• Chopped onion or green peppers when browning ground beef.
• Omit 1 of the 8 oz. cans of water and add one 14 oz. can of diced tomatoes.
• 15 oz can of kidney or pinto beans during the last 5 minutes of cooking (I add 2 cans).
• Top off your creation with shredded cheese, sour cream or diced tomatoes.
• Serve chili on top of some white rice.

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