Skyline Cincinatti Chili

Ingredients:

1 tablespoon olive oil
2 onions finely chopped (plus more for topping)
1 ounce unsweetened chocolate or 1 Tablespoon cocoa powder (optional)
1 clove garlic minced
2 tablespoons chili powder
1 tablespoon dried oregano
1½ teaspoon ground cinnamon

¾ teaspoon allspice
½ teaspoon ground cloves
2 cups chicken broth
16 ounces tomato sauce
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 pounds 93/7 ground beef
1 lb thin spaghetti

shredded cheese

finely chopped onions

oyster crackers

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Directions

In a Dutch oven medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.

Stir in chocolate, garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. 

Add broth, tomato sauce, vinegar, tomato paste, brown sugar, and Worcestershire sauce.

Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 20 to 25 minutes. 

Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).

Serve over cooked spaghetti with desired toppings such as cheese, onions, and crackers.

Ground beef: You won't have a chance to drain the fat from the beef in this recipe. I think 85/15 is ideal for maximum flavor without too much grease, but you can choose something leaner if you want to.

Toppings: Build your bowl with spaghetti, chili, and cheese, then top it off with onions, or oyster crackers. 

Yield: This recipe makes 10 generous servings of Cincinnati Chili.

Nutrition
Calories: 234kcal | Carbohydrates: 6g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 298mg | Potassium: 417mg | Fiber: 2g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 3mg

Braised Beef Short Ribs in Red Wine Sauce

Ingredients:

5 - 6 beef short ribs , 300-400g/10-14oz each (Note 1)
1½ teaspoons each salt and pepper
2 tablespoon olive oil
3 garlic cloves , crushed
1 large onion , chopped (brown, yellow or white)
2 celery ribs , chopped
2 carrots , chopped
2 tablespoon tomato paste
2 cups (500ml) dry red wine (Note 2)
2 cups (500ml) beef stock/broth, low sodium
2 sprigs thyme (optional)
2 bay leaves

Instructions
Preheat oven to 160°C/325°F.

Sprinkle beef all over with salt and pepper.

Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.

Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

Add tomato paste and cook for 1 minute.

Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.

Return beef into liquid, arranging them so they are submerged (Note 3).

Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)

Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.

Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

Place beef on serving plate, spoon over sauce. Serve!

Notes:

1. Beef Short Ribs - 300g/10oz bone-in weight raw should be enough per serving as they are rich. But recipe makes enough sauce for up to 400g/14oz ribs.

This recipe will also work great with any slow cooking cut of beef, even a whole beef pot roast. Chuck beef (cut into tennis ball size pieces), shanks, beef osso buco, even a whole brisket piece. Just bear in mind the size of the meat so it cooks in around the same time, though it's easy to adjust: if beef cooked before sauce reduced, just remove then reduce sauce. If it needs longer, just add water and keep cooking.

2. Red Wine - Use a good value full bodied red wine, like cabaret sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees). Use discount end of bin specials (I get mine from Dan Murphey's). Pinots not suitable, too light.

99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.

Non alcoholic sub: Use non alcoholic wine OR use 0.5 extra cup of beef broth (must be low sodium), 1.5 cups water, 1 tbsp Worcestershire sauce in place of 2 cups wine.

3. Cooking vessel / liquid level - the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just simmer it to reduce. If you don't have an ovenproof pot large enough, transfer everything to a casserole dish that the ribs fit in snugly, place the ribs meat side down and pour the liquid over.

Christmas 2023 at Stephanie's

{Best Ever} Slow Cooker Beef Stew

Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds beef chuck roast , cut into 1 to inch cubes
Kosher salt and freshly ground black pepper , to taste
1 pound baby new potatoes , halved
4 medium carrots , peeled and cut into 1/2-inch thick pieces
1 large sweet onion , diced
3 cloves garlic , minced
2 cups low-sodium beef broth
1 cup vegetable juice (such as V8)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 sprig fresh thyme (or ½ teaspoon dried)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon mustard seeds
2 bay leaves
3 tablespoons all-purpose flour
½ cup frozen peas , thawed
2 tablespoons chopped fresh parsley leaves , for garnish

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Directions:

Warm olive oil in a large skillet over medium heat.

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.

Place beef, potatoes, carrots, onion, and garlic into a 6-quart slow cooker.

In a bowl, whisk together the beef broth, vegetable juice, tomato paste, Worcestershire, thyme, oregano, paprika, and mustard seeds until well combined; pour over the the beef and vegetables.

Toss in 2 bay leaves and season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours.

In a small bowl, whisk together flour and 1/2 cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

During the last 5 minutes, stir in the peas.

Discard bay leaves and thyme sprig.

Serve immediately in bowls, garnished with parsley, if desired.

Irish Guiness Beef Stew - Crockpot

Ingredients:

2 ½ pounds beef chuck cut into bite-sized pieces
3 large celery stalks diced
1 large yellow onion diced
3-4 medium yellow potatoes cubed
3 large carrots diced
32 ounces low sodium beef stock
12 ounce Guinness stout
½ cup white flour
3 cloves garlic finely minced
2 medium bay leaves
4 tablespoons olive oil divided
4 sprigs fresh thyme or 2 tablespoons dried

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Directions:

Prepare the celery, onion, and potatoes by washing and dicing them. Keep them somewhat similar in size so they’ll cook evenly. Set aside.

In a large bowl, add the beef pieces and lightly salt. Add in the flour and stir to coat.

To a large frying pan, over medium heat, add 2 tablespoons of olive oil. Add the flour-coated beef and cook until golden brown. Work in batches if needed, to avoid overcrowding the pan. When done, remove the beef from the pan and set aside.

To the same pan, over medium heat, add two more tablespoons of olive oil and the diced onion and minced garlic. Sprinkle with a bit of salt and saute until fragrant.

Add the diced carrots and celery and cook until soft, approximately 10 minutes.

To the bowl of the slow cooker, add the browned meat, the cooked veggies, and the cubed potatoes and mix well.

Pour in the Guinness beer and beef stock. Add the thyme and bay leaves. Salt and pepper to taste.

Cover and cook on LOW for 6-8 hours, or HIGH for 4-5 hours, or until your potatoes are soft and the broth has thickened.

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Notes:

Use chuck in your stew. The tougher cut breaks down beautifully in the slow cooker.

Sear the meat. Don’t just brown the beef, let it sit in the hot pan and form a crust before you flip to the next side.

Give it time. Low and slow is the way to go with stew. If possible, cook it on LOW for the best results.

Old Fashioned Meat Loaf

Ingredients:

2 lbs ground beef  (80/20 or 85/15)

2 cups bread crumbs (substitute crumbled crackers)
1 cups finely chopped yellow onion
1 cup milk
2 large eggs beaten
4 tablespoons ketchup
2 tablespoons worcestershire sauce
2 teaspoons dried parsley
1 ½ teaspoons salt
1 teaspoon garlic powder
½ teaspoon pepper

For the topping:
½ cup ketchup
4 tablespoons light brown sugar
2 tablespoons red wine vinegar

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Directions:

Preheat oven to 350
In a large bowl, combine meatloaf ingredients. Mix with your hands until everything is well combined. Pack tightly into loaf pan. Leave no air gaps.

In a separate bowl, mix topping ingredients.

Bake meatloaf for 50 minutes at 350.  Increase oven temp to 400. Spread topping evenly and bake another 20 minutes until the temperature reaches 150 degrees.  Remove from the oven and let stand 15 minutes. 

Final temperature will be at or near 160 degrees.

Beef Stew

Ingredients:

2 pounds stew beef
2 onions sliced
2 tablespoon vegetable oil
4 cups beef broth
2 tablespoon Worcester sauce
2 garlic cloves
2-3 bay leaves
1 teaspoon salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
½ teaspoon allspice
4 ribs celery chopped
2 tablespoon cornstarch
3 large russet Potatoes cubed
3 large Carrots sliced

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Directions:

Brown beef in hot oil. Add broth, Worcester sauce, garlic, bay leaves, onions, salt, sugar, pepper, paprika, and allspice. Cover and simmer 90 minutes. Remove bay leaves. Add carrots and celery. Cover and cook 15 minutes. Add potatoes.  Cook until tender.

To thicken the gravy, remove 2 cups of hot liquid. In a separate bowl, combine 1/4 cup of water and corn starch. Mix until smith. Add to the hot liquid. Return to th pot and cook until bubbly.

Serves 4-6.

Slow Cooker French Dip Sandwiches

INGREDIENTS:

4 pounds rump roast (choice boneless bottom round) See note below
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls (I use 2 French Baguettes)

DIRECTIONS:
Sprinkle Salt, Pepper, Garlic Powder (season to taste) on bottom of crock pot, then again on top after everything else has been added.

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low for 7 hours.

Preheat oven to 350 for step 3. (Optional)

Split French rolls, Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Serve with chips and dill pickles. Yummmmm!

I use 2 ½ lbs of meat for 4 people. But use full measures as above of everything else.

4/1/17 I've been using Chuck Roast (from Costco, 4.5 lbs) and it works beautifully.

Notes: In my crockpot I cook it on High most of the 7 hours cooking it about 8-9 hours. It doesn't seem to get overcooked. I think on low it would take much longer.

Slow cooker Pot Roast

Ingredients:

4 lb chuck roast

salt and pepper

1 pk. dry onion soup mix

1 c water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

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Directions:

Season roast with salt and pepper,  Brown on all sides in a large skillet about 4 minutes on each side.

(You don't have to do this but it makes the flavor richer).

Place the roast in the slow cooker and add the soup mix, water, and vegetables.  Cover and cook on low setting for 8 - 10 hours.  

Tamale Pie

Ingredients:
1 lb ground beef
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 oz) tomato sauce
1 large can (28 oz) tomatoes, cut up (can used diced can)
1 can (16 oz) corn, drained
1 small can (4 oz) sliced olives
2 cloves garlic, minced
1 Tablespoon sugar
1/2 teaspoon salt
2 teaspoon chili powder
dash black pepper
1 cup grated cheddar or mexican blend cheese

Crust:
3/4 cup cornmeal
1/2 teaspoon salt
2 cup cold water
1/2 teaspoon chili powder
1 Tablespoon butter
1/2 cup cheddar or mexican cheese

Brown the ground beef with onions and green pepper, drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and pepper. Heat to boiling. reduce heat and simmer  uncovered for about 20 minutes or until thick. Add cheese and stir until cheese melts. Spread in a 9 x 13 baking dish.

In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stiring constantly, until thick. Stir in butter. (Sometimes I just use a package mix or mix according to cornmeal package without cooking). Spread mix over the beef mixture. Bake at 375 degrees for 45 minutes. If desired you can add some cheese to the top about 5 minutes before removing from oven.

You can serve with sour cream, salsa, guacamole etc

Beef Stroganoff - Full Recipe

Ingredients:

1 Round, Sirloin or Ground beef package
16 oz Beef Broth
2 Tablespoons Ketchup
2 cloves of garlic(smashed)
1 small onion (carmelized)
1 small can chopped mushrooms
2 cups Sour Cream
3 Tablespoons flour

1 tablespoon Worcestershire 
Salt & Pepper
4 Tablespoons Butter

Egg Noodles or Rice

Directions:

Slice the steak in thin strips. 

Caramelize the onions with garlic. Set aside in a bowl.

Sauté mushrooms in some butter. Add to the onions. 

Cook the meat in butter until brown, add onions and mushrooms when the beef is almost done. 

Add ¾ of the beef broth, ketchup and Worcestershire.  Simmer on low for 15 minutes. (Hamburger you don’t have to simmer, this is for tenderizing) Add the flour to the remaining beef broth until lumps are gone. Bring steak to a boil and add broth. It will thicken quickly. Remove from the burner and add the sour cream. It is ready to serve over egg noodles or rice. 

You can leave the mushrooms on the side if making it for Stephanie. 

This is our favorite recipe, I like the rice best, Paul and Amy prefer noodles and Stephanie likes just the rice plain with butter and maybe steak on the side!

Made for Lawry dinner Christmas 2023

Christmas Meatballs

Ingredients:
2 eggs

1 envelope onion soup mix

1/2 cup seasoned bread crumbs

1/4 cup chopped, dried cranberries

2 Tablespoons fresh minced parsley

1 1/2 lbs ground beef

Sauce

1 can whole berry cranberry sauce

3/4 cup ketchup

1/2 cup beef broth

3 Tablespoons brown sugar

3 Tablespoons chopped onion

2 teaspoons cider vinegar

Directions:

Combine eggs, soup mix, crumbs, cranberries & parsley.  Crumble beef over mixture and mix well.  Shape into 1 inch balls and put place 12-14 balls in the microwave on high for 3-4 minutes until no longer pink.  Drain and repeat with rest of mixture.

Combine sauce ingredients and microwave on high 3-4 minutes until hot through.  Stir in meatballs. Cover and cook on high for 1-2 minutes.  Remove to crock pot to keep warm until serving.  

Thanks to Annie's mom

Sloppy Joe Sliders

Ingredients:

1 large carrot
16 oz 93/7 ground beef
3/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup ketchup
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon tomato paste
1 teaspoon red wine vinegar
1 8oz can tomato sauce

Directions:
Heat skillet,  While the pan is heating, grate carrot.  Add carrot, beef & onion to pan,  cook 6 minutes or until beef is browned and veges. are tender.  Add garlic, chili powder, & pepper.  Cook 1 minute.

Combine ketchup, mustard, Worcestershire sauce, tomato paste, vinegar.  Add mixture to pan,  stir to evenly coat beef mixture.  Simmer for 5 minutes or until thickened.

Toast your buns!
Whole wheat burger buns are 114 calories. Place buns open face and cover with mixture.

Recipe is on lose-it app
Entire recipe is 947 calories with no buns.
1 serving is 1/4 of the recipe for:
377 calories
16.3 carbs
24.8 protein
8.2 fat
737.5 sodium


Reindeer Directions:
Place your Sloppy Joe Sliders on a platter. Cut the tips off of the black olives & cut the tomato in half. Place the tomato half on the reindeer in the front (Rudolph). Place the black olive tips on the other rolls for reindeer noses using a toothpick to secure if needed.

Cut out small circles from the white cheese slice using a round icing tip. Place them on the front of the sliders for eyes. Cut raisins in half for the pupils. Break the pretzel twists in half and place them in the top sides for the antlers.

30 Minutes Shepherd's Pie

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Thanks -Rachel Ray's 30 Minute Recipes

Shepherds Pie - Dads

Prep Time: 15 min

Cook Time: 25 min

Level:Easy

Serves: 6 to 8 servings

Ingredients:

1 lb lean hamburger

1 can creamed cord

1 can whole kernal corn

1 meduim onion

8 servings of instant mashed potatoes

1/2 cup shredded cheese

1 pkg brown gravy mix (or 1 small jar of brown gravy)

Sweet Paprika

Directions:

preheat oven to 450

Chop onions and saute them until soft

put them into an 8x12 baking dish

prepare gravy per directions and add to onions

brown hamburger and add it to the mix

spread evenly in baking dish

mix corn together in a mixing bowl

spread it evenly over the hamburger mixture

prepare potatoes per directions

dollop onto the corn. If you try to spread it, you may end up with a mess!

Add shredded cheese

Sprinkle with sweet paprika

bake in oven for 15 minutes

change oven to broil and broil for 10 minutes to get the top crunchy