I have to brag for just a moment here. This is the absolute BEST chilli I’ve ever made! I went out on a limb here combining a few flavors I wasn’t 100% positive about but it worked and all the leftovers are spoken for. What little leftovers there are that is.
1 lb Ground Beef
1 c Water
1 c Chicken Stock
14 oz. can Diced Tomato (or crushed)
8 oz. can Tomato Paste
2 Sweet Potatoes, peeled & diced
1 Russet Potato, peeled & diced
2 Carrots, diced
3 Tbs Dried Minced Onion
1 Tbs Chili Powder
1 tsp Cumin
1/2 tsp Cinnamon
1/4 tsp Pepper
1/8 tsp Garlic Powder
2 cans Black Beans
1 can Corn
Cook ground beef in a skilled until nicely browned and thoroughly cooked. Add everything into a stock pot. Bring to a boil, then reduce the heat to a simmer and let cook until the potatoes are done. About 1 hour, stirring often. Dish up and enjoy!
2 Tbs Olive Oil
2 c Penne pasta
1 lb. Ground Beef
1/2 c Onion, diced1 Tomato, diced
2 Cloves Garlic, 1/4 tsp dried minced
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/4 tsp Red Pepper Flakes
1/8 tsp Black Pepper
15 oz. can Tomato Sauce
1/3 c Parmesan Cheese, shredded
Heat oil over medium heat in a high sided skillet. Brown beef with onion. Add tomato sauce, diced tomato, and spices. Reduce heat and simmer for 10 minutes while you cook the pasta. Once the pasta is cooked, drain and combine with the meat sauce. Stir to mix all the flavors together. Serve topped with parmesan cheese.
Meatloaf has a love/hate relationship with many people. There are plenty of recipes out there for meatloaf and while some are good, some are not. I’ve tried many recipes for meatloaf over the years and this is the one I’ve fallen in love with. So share the meatloaf love and bake some up tonight! This recipe makes 8 servings. Great served up with some homemade mashed potatoes!
Also, you can cut this recipe in half if you want. You’ll end up with a half height meatloaf but remember that the topping is for the surface area of the meatloaf, so that has to remain the same unless you also cut down the size of the pan you bake it in.
Pre-heat your oven to 350°. In a large bowl, whisk together eggs, milk, and pepper. Add in your bread cubes and mix until they’ve soaked up some liquid. Toss in your carrots, onion, and Worcestershire sauce. Mix well and then add in your cheese and ground beef. Mix only until the ingredients are dispersed somewhat evenly. Place your meatloaf mixture into a 9×5 pan and pack it well. Bake for 30 minutes. While that’s baking, make your topping by mixing together the ketchup, mustard and sugar. Once it’s done baking for the first 30 minutes, pull it out of the oven and spread the topping on top. Stick it back in the oven for another 30-45 minutes or until your thermometer reaches 160°. No one wants an undercooked meatloaf. We also don’t want an overcooked brick. Once it’s all nice and done, bring it out of the oven and let it sit for 5-10 minutes before you slice into it.