Church Supper Chili Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In same skillet, saute potatoes, celery, carrots, green pepper and onion in butter 5 minutes. Add water; cover and simmer 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended. , Sprinkle half the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.

Steps:

• Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
• Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
• Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
• Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.

Steps:

• In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti. , Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers. , Bake, uncovered, at 350° for 20 minutes or until heated through.

Steps:

• Make the macaroni and cheese: bring a big pot of water to a boil; add salt and cook macaroni 5-8 minutes, until just tender; drain.
• Preheat oven to 350°; butter a 2 ½ to 3 quart casserole.
• Melt the butter in a saucepan; sprinkle in the flour, stirring constantly.
• Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened; add in the salt and mustard.
• In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
• Pour the mixture into the casserole and bake for 30 minutes.
• Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
• Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
• Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 15 minutes.
• Add as much crushed tomatoes as needed to keep the chili loose.
• Serve the chili in broad, shallow bowls atop the macaroni and cheese.