Family Style Parmesan Chili Recipes

EASY ITALIAN-STYLE CHILI

Steps:

• 1. Brown meat and onion in large saucepan; drain.
• 2. Add tomato sauce, undrained tomatoes, water, pasta, beans, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 minutes or until pasta is tender, stirring occasionally.
• 3. Sprinkle with remaining cheese just before serving.

ITALIAN STYLE CHILI

Steps:

• Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
• Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.

MOM'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

FAMILY-FAVORITE CHILI

Steps:

• Cook beef in 2-quart saucepan over medium heat about 5 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients. Heat to boiling, stirring occasionally.

CHILI PARMESAN CHICKEN

Steps:

• Heat oven to 400°F.
• Mix cheese and chili powder in pie plate. Add chicken; turn to evenly coat all sides.
• Place chicken in shallow baking dish.
• Bake 20 to 25 min. or until chicken is done (165°F).

EASY PARMESAN CHILI

Steps:

• Brown meat in large saucepan; drain. Return meat to pan. Add peppers and onions; cook 5 min., stirring frequently.
• Add tomato sauce, tomatoes, beans, water, seasonings and 1/4 cup cheese; stir. Bring to boil; cover. Simmer on medium-low heat 45 min., stirring occasionally. About 15 min. before chili is done, cook pasta as directed on package, omitting salt.
• Drain pasta. Serve topped with chili and remaining cheese.

FAMILY-STYLE PARMESAN CHILI

Steps:

• Brown meat in large skillet; drain. Add peppers and onions; cook 5 min., stirring frequently.
• Add beans, tomatoes, water, seasonings and 1/4 cup cheese; stir. Cover; simmer 45 min., stirring occasionally.
• Serve topped with remaining cheese.

CHILI PARMESAN CHICKEN

Steps:

• Mix cheese and chili powder in pie plate.
• Add chicken; turn to evenly coat all sides.
• Place chicken on ungreased baking sheet.
• Bake at 350 for 30 min, or until chicken is cooked through.

EASY ITALIAN-STYLE CHILI

Steps:

• Brown meat in Dutch oven or large deep skillet; drain.
• Add pasta sauce, water, pasta, beans, onions, 1/4 cup cheese and chili powder; stir. Cover; cook on medium heat 10 to 12 min. or until pasta is tender, stirring occasionally.
• Top with remaining cheese.

OUR FAMILY FAVOURITE CROCK POT CHILI (OAMC)

Steps:

• Brown ground beef, (I like to do a huge batch of ground beef using Tish's recipe#31008 and it works perfectly) place into a Ziploc bag and throw into the freezer.
• The night before serving, defrost overnight.
• (I usually don't, but some people argue that cooking frozen meat in the crock pot is not safe.).
• Throw everything into the crock pot and cook for 3-4 hours on high or 6-7 hours on low.
• Garnish with cheddar cheese and serve.
• I will sometimes serve this on buns as sloppy Joe's.
• **If desired you can make the entire recipe and freeze already made, then heat to serve. This recipe freezes great!**.

FAMILY FAVORITE CHILI

Steps:

• In Dutch oven over medium heat, brown ground beef, breaking it up as it cooks. Drain off fat.
• Stir in chili seasoning mix, water, tomatoes, and kidney beans.
• Bring to a boil, stirring frequently.
• Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
• When serving, garnish with shredded cheese and jalapeno slices. Serve with tortilla chips.

MY BEST KID-FRIENDLY CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place green bell pepper on the prepared baking sheet.
• Broil bell pepper in the oven, turning every 5 minutes, until skin is blackened and bubbling, about 20 minutes. Transfer roasted pepper to a resealable plastic bag; seal and set aside.
• Heat a Dutch oven over medium-high heat. Cook and stir ground beef and ground sausage in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground meat to a bowl.
• Heat olive oil in the same Dutch oven over medium-low heat; cook and stir onions and garlic in the hot oil until onions are translucent, 5 to 10 minutes.
• Carefully remove roasted pepper from the plastic bag and peel off the blackened layer; chop the pepper. Add chopped bell pepper, ground meat mixture, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder to the onion mixture; stir well. Simmer, stirring frequently, until warmed, about 5 minutes.
• Stir crushed tomatoes and water into chili; season with salt. Bring to boil. Cover Dutch oven, reduce heat, and simmer, stirring occasionally, until flavors have blended, at least 30 minutes. Remove cover and simmer until chili is thickened, about 30 more minutes.

PEORIA CHILI

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, chili powder, sugar, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Stir in beans; heat through. Serve with shredded cheddar cheese if desired.

CHILI PARMESAN CHICKEN

Steps:

• Mix the parmesan cheese and the chili powder in a small bowl.
• One at a time, evenly coat the chicken pieces by turning them in the mixture.
• Place the chicken pieces on an ungreased baking sheet.
• Bake at 350 degrees for 30 minutes, or until the chicken is cooked through.
• Makes 4 servings.
• Enjoy!

CHILI, FAMILY-STYLE

Steps:

• Heat the oil over medium heat in a large soup pot.
• Add the onions, bell pepper, chili powder, cumin and 1/2 teaspoon salt.
• Cook until onions and pepper are translucent.
• Stir in the garlic and cook for 15 seconds.
• Add the beef and increase the heat to medium-high.
• Cook until no longer pink, for about 10 minutes, breaking up the meat with a spoon.
• Stir in the beans, diced tomatoes and their juice, crushed tomatoes, beef broth and another 1/2 teaspoon salt.
• Bring to a boil, reduce to simmer, cover and cook for 45 minutes.
• Remove the lid and continue to simmer at least another 45 minutes, or longer to develop flavor.
• Serve, allowing each person to season their bowl to their liking with salt, pepper, hot sauce, sour cream, grated cheese, and/or chopped onions.

FAMILY FAVORITE CHILI MAC

Steps:

• Cook and drain the elbow noodles according to the package directions; set aside.
• Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
• Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.

MOM'S PERFECT CHILI

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.