Best Kittencals Chili Simple And Delicous Recipes
KITTENCAL'S CHILI, SIMPLE AND DELICOUS
This is THE best recipe for chili that I have found yet. My 5 kids and husband and I all love it!! We eat it year round, not just in the fall and winter months because it's that good.
Provided by NCmomof5
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
- Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
- Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
- Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!).
- Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.
- Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.
Nutrition Facts : Calories 431.6, Fat 12.9, SaturatedFat 4.8, Cholesterol 73.7, Sodium 1465.1, Carbohydrate 46.4, Fiber 12.5, Sugar 12.2, Protein 35.6
KITTENCAL'S CHILI SPAGHETTI
Nothing fancy about the chili but it's a darn good recipe to serve over pasta, I strongly suggest to make the chili mixture a day ahead and refrigerate, the flavor really does get stronger and better! Adjust the chili powder to taste, I use half chili powder and half ancho chili powder for a more smokey flavor, for more heat add in dried chili flakes. Although the ingredients listed make a really great chili mixture, you can add in other ingredients to create your favorite chili if desired! You can use ground turkey in place of ground beef, this is also great with penne or rigatoni pasta, see my recipe#168653
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
- Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
- Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
- Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
- Delicious!
Nutrition Facts : Calories 878.2, Fat 38.6, SaturatedFat 14, Cholesterol 154.2, Sodium 2098.2, Carbohydrate 78.5, Fiber 20.9, Sugar 27.4, Protein 60.3
KITTENCAL'S CHILI SEASONING MIX
Double or triple all amounts, this will keep up to 8 months covered tightly at room temperature, or 1 year if refrigerated or store in freezer --- the cayenne is optional add in for extra heat, you could also omit the flour, I add it in for thickening :)
Provided by Kittencalrecipezazz
Categories Spicy
Time 3m
Yield 3/4 cup (approx)
Number Of Ingredients 11
Steps:
- Mix all ingredients together.
- Store in an airtight container at room temperature or refrigerate.
- Shake the bottle before using.
- Use any amount desired in recipes.
Nutrition Facts : Calories 386.2, Fat 12.5, SaturatedFat 2.1, Cholesterol 0.1, Sodium 740, Carbohydrate 75.5, Fiber 24.7, Sugar 25.7, Protein 12.5
KITTENCAL'S EASY AND DELICIOUS RANCH-PARMESAN CHICKEN
There are plenty versions of this recipe, this is mine and can be on your table in less that an hour, my family loves this chicken! --- the ranch dressing is the secret it holds in all the flavor and moistness while the chicken is baking and also adds flavor, I find that Hidden Valley Ranch dressing works the best but Kraft or any other brand will do, I sometimes top the baked chicken with mozzarella cheese or cheddar, but that is optional --- although I have only made this using breasts I imagine that chicken pieces could be used although you would have to increase the breadcrumb mixture slightly, you can marinate the chicken breast in the ranch dressing for a few hours in the fridge, although you will need more than 1 cup of dressing if you are marinating .... *NOTE* to avoid a soggy bottom crust, place the chicken breasts onto a flat rack on top the baking sheet, also it is important not to bake the chicken in a small baking pan, if you do not have a rack bake on a large baking sheet so any juices in the pan will spread out and not accumulate under the chicken causing a soggy bottom --------------- FOR LOW-FAT OPTION: use low-fat Ranch dressing and omit the melted butter on top or use a healthy butter alternative such as Smart Balance 50/50 blend.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 400° degrees (set oven rack to lowest position).
- In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
- Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
- Coat in the breadcrumb mixture.
- Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
- Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
- If desired you can sprinkle black pepper over the chicken pieces .
- Bake uncovered for about 30-35 minutes or until the chicken is cooked).
Nutrition Facts : Calories 486.3, Fat 33.4, SaturatedFat 9.7, Cholesterol 112.7, Sodium 837.7, Carbohydrate 16.1, Fiber 1.2, Sugar 2.1, Protein 29.6
KITTENCAL'S DELICIOUS MEATY PASTA SAUCE
I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
- Add in garlic and cook for 2 minutes.
- Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
- Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
- Add in the wine and simmer for 2-3 minutes, stirring.
- Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
- Season with black pepper.
- Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.
Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3
KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING
For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use *only* a good-quality vinegar for this as it will make a difference to the taste of you pickles--- *enjoy* and happy canning! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time P14D
Yield 22 pounds pickles
Number Of Ingredients 8
Steps:
- Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
- I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
- Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
- Wash and scrub the cucumbers well under cold water.
- Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
- For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
- To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
- Ladle the HOT brine into each jar up to 1/2-inch from the top.
- Immediately place the lids on but DO NOT tighten completely.
- TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
- Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
- Remove the jars; set aside.
- As they cool you should hear the lids popping and they should have a small "dip" in the middle.
- The lids may NOW be tightened securely.
- Store in a cool dry place.
- Allow at least 2 weeks before opening.
Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7
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