Chinni Chili

  • coconut oil
  • 1 large onion
  • 1 1/2 t minced garlic
  • 3 pounds ground chuck
  • 1 T chili powder
  • 1 1/2 t cumin
  • 1 1/2 t salt
  • 1 t paprika
  • 1/4 t pepper
  • 2 (15 oz.) cans tomato sauce
  • 3 (15 oz.) cans red beans
  • 1 1/2 cans water or chicken broth
  • 1 can Rotel

Saute onion in coconut oil over medium-high heat until half-cooked. Turn heat to medium, add garlic, cook for 3 or 4 minutes. Add meat, turning heat up to medium-high again. Cook meat and then drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.

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Baked Ziti with Ricotta

13 oz. ziti pasta (or pasta of choice)
1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 cup ricotta cheese, divided
1 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan, divided
1 egg
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/3 cup (packed) fresh basil leaves, finely chopped (plus more for garnish, if desired)
2 cups (packed) fresh spinach
Salt and pepper to taste

Instructions:

  1. Cook pasta according to instructions on the box. Drain, rinse under cold water, and set aside.
  2. Heat 2 Tbs olive oil in a skillet over medium heat; brown the ground beef, adding the onion and garlic halfway through cooking time. Drain and rinse the meat.
  3. Return the meat to the skillet and add tomatoes and sauce, Italian seasoning, salt and pepper to taste, and chopped basil leaves. Let the sauce simmer on low for about 20 minutes, stirring occasionally. Remove from heat.
  4. Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
  5. In a large bowl, mix together ricotta cheese, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, and an egg. Season with salt and pepper. Stir in about 1½ cups of the cooked tomato sauce mixture. Pour the pasta into the bowl with the cheese mixture and toss to coat.
  6. To assemble the casserole, place half the coated pasta into the greased baking dish. Layer with spinach. Add the rest of the coated pasta. Pour remaining sauce over top. Sprinkle with remaining cheddar cheese and Parmesan cheese.
  7. Bake uncovered for 20 minutes, or until lightly browned and bubbling around the edges. Remove from oven and let stand 5 minutes before serving. Sprinkle with additional fresh chopped basil, if desired, and serve.

Adapted from Yummy Addiction

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Grilled Beef Tips and Veggies

  • 1 1/2 pounds beef tips
  • 3 medium zucchini, thickly sliced
  • 2 red onions, cut into wedges
  • olive oil
  • 1/2 C mayonnaise
  • 1/4 C sour cream
  • 1 T Dijon-style mustard
  • 1 clove garlic, minced
  • 1/2 t tarragon

Brush vegetables with oil, then brush beef tips. Season all with salt and pepper. Grill, covered, turning at least once. Meanwhile, stir together mayo, sour cream, mustard, garlic, and tarragon.

Serve beef and veggies over rice with sauce.

(adapted from Better Homes and Gardens, June 2015, Skewered Steak & Veggies)

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Slow Cooker Barbecue Beef

  • 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 C ketchup
  • 6 oz. tomato paste
  • 1/3 C brown sugar
  • 1/4 C cider vinegar
  • 2 T chili powder
  • 2 T lemon juice
  • 2 T molasses
  • 2 t soy sauce
  • 1 1/2 t salt
  • 1 t ground mustard
  • sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

 

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Baked Beef Stew

  • 3 cans (15 oz.) diced tomatoes
  • 2 1/4 C water
  • 1/2 C flour
  • 1 T salt
  • 1 1/2 t pepper
  • 4 1/2 pounds beef stew meat, cut into 1-inch cubes (if not prepared kosher, increase salt above)
  • 9 medium carrots, cut into 1-inch chunks
  • 7 or 8 medium potatoes, cut into sixths
  • 5 or 6 celery ribs, cut into 3/4-inch chunks
  • 1 large sweet onion, cut into chunks

In a large bowl, combine the tomatoes, water, flour, salt, and pepper. Stir in the cut vegetables. Place meat in the bottom of a large roasting pan coated with olive oil. Pour veggie mixture over meat. Cover and bake at 375 degrees for 2 hours and 15 minutes or until meat and vegetables are tender. Serve in bowls.

from Taste of Home Most Requested Recipes

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Spaghetti Squash Lasagna

 

  • 1 spaghetti squash (up to 6 packed cups), cooked ahead (see step 1)
  • 8 lasagna noodles, uncooked
  • 3/4 pounds ground beef
  • 48 oz. spaghetti sauce
  • 1 C water
  • 1 t. Italian seasoning
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried parsley flakes
  • 8 ounces shredded mozzarella or cheddar cheese, shredded
  1. Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
  2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
  3. In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
  4. In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
  5. Stir the white sauce into the cooked squash mixture.
  6. Lightly oil a 6 quart slow cooker and layer noodles, white squash mixture, ground beef mixture, and cheese.  Repeat two more times, breaking noodles to fit each layer.
  7. Sprinkle with dried basil or oregano flakes for garnish if desired.
  8. Cook on low for just under 3 hours to avoid burning.

I adapted this for a slow cooker, and suggest cooking the squash and the beef the day before.  From: tammysrecipes.com

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San Marino Beef

  • 1 C flour
  • 2 t salt (omit if kosher salt has already been applied)
  • 1 t pepper
  • 3 pounds stew meat
  • 2 (14.5 oz) cans tomato sauce
  • 8 carrots, chopped
  • 1/2 sweet onion, chopped
  • 4 t Italian seasoning
  • 2 t soy sauce
  • 4 bay leaves
  • 1 large broccoli floret, separated
  • hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 5 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

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Beef and Lentil Chili

The entire family loves this one!
  • 3 pounds ground beef (or small pieces of stew meat)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
  • 1 1/2 T chili powder
  • 1 1/2 T ground cumin
  • 1 T salt
  • 1/2 t pepper
  • dash of cayenne
  • 9 C water
  • 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

  • shredded cheese
  • sour cream
  • chopped fresh cilantro
  • hot sauce
  • tortilla chips

In a large stock pot, brown ground beef or stew meat with onion, garlic, and pepper.  (Drain grease if using ground beef, and return to pan.)  Add remaining ingredients except lentils and optional ingredients.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com

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Cowboy Stew

  • 3-4 lbs. beef stew meat
  • large sweet onion, chopped
  • green pepper, diced
  • 5 t ground cumin
  • 1/4 C flour
  • 6 cans pinto beans, drained and rinsed
  • 1 1/2 C salsa
  • 16 oz. beef broth

Place all ingredients in slow cooker on low all day.  Serve with tortilla chips or corn bread.

( adapted from www.pacefoods.com)

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Santa Fe Stew Ole

  • 2 T olive oil
  • 3 pounds beef stew meat or ground beef
  • 1 sweet onion, chopped

Brown stew meat in olive oil over medium-high heat  in large pot.  Add the following:

  • 1 (10 oz) can Ro-tel diced tomatoes with green chilies, undrained
  • 3 (15 oz) cans diced tomatoes
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 4 medium carrots, cut into 1/4 inch slices
  • 1/4 C flour
  • 1/4 C ketchup
  • 2 cloves garlic, crushed
  • 2 t chili powder
  • 1 t ground cumin
  • 1 t salt

Mix and bring to a boil over medium-high heat; reduce heat to low and cook, covered, for 30-40 minutes.

Serve with organic tortilla chips and shredded cheese.

(slightly adapted from Favorite All Time Recipes)

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