Bachelors Chili Recipes

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BACHELORS CHILI



Bachelors Chili image

Living by myself has forced me to start being more creative in the meals that I prepare. I can't make the larger dishes like I used to so I decided to improvise...and this was one of the results. I brought this idea up to a friend of mine that is a dietician, and he thought it was a great way to meet most basic dietary requirements.

Provided by The Bare Asp

Categories     Stew

Time 3h10m

Yield 20 serving(s)

Number Of Ingredients 14

1 lb lean ground beef (I prefer to grind my own)
3 (14 ounce) cans stewed tomatoes
1 (15 ounce) can whole tomatoes
1 (15 ounce) can dark red kidney beans or 1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can great northern beans
1 (15 ounce) can corn
4 tablespoons ground cayenne pepper
3 tablespoons course ground pepper
3 bay leaves
1 cup lemon juice
10 -14 whole hot chili peppers
3 tablespoons Worcestershire sauce
1 (6 ounce) bottle aloe juice

Steps:

  • Brown beef and drain off the fat.
  • Place in a crock-pot.
  • Add tomatoes (stewed and whole).
  • Add beans, corn and remaining ingredients.
  • Cook in crock-pot until ready for serving.
  • Now, I keep extra cans of corn and beans next to the crock-pot and as I take a serving, I open another can and add it to the mix.
  • I have added Pinto beans, peas, mushrooms, and whole green chili’s as the week progresses and the really unique thing is that by weeks end, the pot you started with only slightly resembles what you have at the end.
  • I have even thrown in shrimp and diced chicken to the mixture to make it even tastier.
  • This meal can be left on a low setting the whole week and after a while it will morph into almost a gumbo.
  • Great to snack on throughtout the day.

Nutrition Facts : Calories 170, Fat 3.2, SaturatedFat 1.1, Cholesterol 14.7, Sodium 190.1, Carbohydrate 27.1, Fiber 6.5, Sugar 6, Protein 11.3

BACHELOR CHILI



Bachelor Chili image

As a single male, I prepare my own meals night after night. This prize-winning chili I concocted years ago appeared in a local cookbook.-Dan Ellison, Herman, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 13

1 boneless venison, elk, moose or beef chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
2 medium onions, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
4 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (12 ounces) tomato paste
1 tablespoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • Cut meat into 1/4-in. pieces. In a 4-qt. Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. , In the same pan, saute onions, green pepper, garlic and pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.

Nutrition Facts : Calories 253 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 113mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.

BACHELOR'S STEW



Bachelor's Stew image

For all of you bachelors out there, this is a really great recipe and you can use it to catch a lady's eye! It is very savory and hearty!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 13

2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
⅓ cup dried bread crumbs
1 teaspoon salt
⅛ teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
⅓ cup quick-cooking tapioca
1 (4.5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10.75 ounce) cans condensed tomato soup
1 cup beef broth

Steps:

  • Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 31.4 g, Cholesterol 107.4 mg, Fat 29.3 g, Fiber 3 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1415.4 mg, Sugar 10.8 g

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