30-Minute Chili

30 Minute Chili

  • Yield: Makes 8 servings
  • Cook time:25 Minutes
  • Prep time:5 Minutes


  • 2 pounds lean ground beef
  • 1/3 cup Chili Seasoning Mix
  • 2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion
  • 2 (8-oz.) cans tomato sauce
  • 1 (16-oz.) can black beans, undrained
  • 1 (15.5-oz.) can small red beans, undrained


1. Brown beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle evenly with seasoning mix, and sauté 1 minute over medium-high heat.

2. Stir in diced tomatoes and remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

Italian-Style Chili: Substitute 1 lb. Italian pork sausage and 1 lb. lean ground beef for 2 lb. lean ground beef. Remove casings from sausage, and discard; brown sausage and ground beef together as directed. Omit beans, and stir in 1 small onion, diced; 1 green bell pepper, diced; 2 small zucchini, diced; and remaining ingredients. Proceed with recipe as directed. Serve chili over hot cooked spaghetti noodles tossed with olive oil and chopped fresh cilantro. Makes 6 to 8 servings. Prep: 10 min., Cook: 25 min.

Recipe from Southern Living January 2007


Corned Beef With Marmalade-Mustard Glaze

Corned Beef with Marmalade-Mustard Glaze

  • Yield: Makes 6 to 8 servings
  • Prep time:5 Minutes
  • Bake:35 Minutes


  • 1/2 cup orange marmalade
  • 2 tablespoons stone-ground mustard
  • 1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked


1. Stir together 1/2 cup orange marmalade and 2 Tbsp. stone-ground mustard. Brush 1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly-roll pan. Bake at 425° for 30 to 35 minutes or until golden brown, basting with remaining half of marmalade mixture every 10 minutes. Serve corned beef with cooked cabbage.

Recipe from Southern Living March 2007


Pan-Seared Flat Iron Steak

Pan-Seared Flat Iron Steak

  • Yield: Makes 4 servings
  • Cook time:10 Minutes
  • Prep time:5 Minutes
  • Stand:5 Minutes


  • 1 (1-lb.) flat iron steak
  • 2 teaspoons Montreal steak seasoning
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vegetable oil


1. Rub steak evenly with steak seasoning and salt.

2. Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut diagonally across the grain into thin strips.

From Southern Living November 2007


Grecian Skillet Rib Eyes


You’ll find that this olive-feta-herb topping works great on chicken and lamb too.

  • Yield: 2 to 4 servings
  • Cook time:14 Minutes
  • Prep time:5 Minutes


  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil, crushed
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (1-inch-thick) rib-eye steaks (1 3/4 to 2 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon chopped kalamata or ripe olives


Combine first 5 ingredients; rub onto all sides of steaks.

Pour oil into a large nonstick skillet; place over medium heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives.

Recipe from Southern Living October 1996

Slow Cooker Pot Roast Tacos

Slow Cooker Pot Roast Tacos
Serves: 6
10 minutes to prep, 8-10 hours slowcooker time

This recipe came about by accident and has become a favorite dish in my house – namely because all the kids will eat it with no threats.  Its also incredibly simple to make and is one of the few slow cooker recipes I use even in summer months.

Toss into Slow Cooker:
1 frozen pot roast
Onion flakes
½ can beef broth
1 can mexi tomatoe with chilies
1 T Cumin
1 T chili powder

1 T Red wine vinegar – add this to cooked and shredded meat.

 Extra Ingredients:

Lime – Use a fresh lime, it makes a huge difference!
Cotija cheese, grated – this is important!
Sour cream

Toss in all crockpot ingredients, set it on low and cook for 8 – 10 hours.

When the meat is done, and you are ready to eat, shred it, hit it with the red wine vinegar and place it on a heated corn tortilla.  Sprinkle on Cotija cheese, add some cilantro and squeeze fresh lime juice over it.  That’s it.

We’ve found that any leftover meat makes a nice addition to nachos!


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