Nationaltortillachipandchilidaycrockstovetop Recipes

STOVE TOP POT ROAST

Stove Top Pot Roast image

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

Steps:

Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

STOVETOP CHILI

Stovetop Chili image

Need a no-brainer, great chili recipe? One that is made with pantry ingredients, is flavorful enough for adults, but not too spicy for kids? Our Stovetop Chili checks all the boxes and more. Not only that, but it makes a great freezer meal. Yes, you can freeze chili! We'll show you how. P.S. Or, use this Instant Pot Chili recipe to make it in the pressure cooker.

Provided by Thriving Home

Categories Soup

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

1-2 tablespoons avocado oil or olive oil
1 medium onion, diced
2 cloves of garlic, minced
1 pound lean ground beef
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
2 (8 ounce) cans tomato sauce
2 cups beef broth
1 tablespoon tomato paste
1 (28 ounce) can petite diced tomatoes
3 tablespoons chili powder
1 tablespoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

In a large stock pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.

Nutrition Facts : Calories 264 calories, Sugar 6.2 g, Sodium 967.7 mg, Fat 6.2 g, SaturatedFat 1.7 g, TransFat 0.1 g, Carbohydrate 28.5 g, Fiber 9.8 g, Protein 25.9 g, Cholesterol 45.2 mg

NATIONAL TORTILLA CHIP AND CHILI DAY CROCK / STOVE TOP

National Tortilla Chip and Chili Day Crock / Stove Top image

February 24Th is National tortilla day and what better way to celebrate along with National Chili Day on the 28TH. Leftovers can be spread over a layer of cream cheese topped with shredded cheese, warmed then topped with salsa, sour cream, jalapenos.... served with tortillas Made for Dining on a Dollar.

Provided by Rita1652

Categories < 4 Hours

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 28

Ingredients

6 slices bacon
3/4 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 garlic cloves, minced
2 -4 chipotle chiles in adobo, minced seeds your choice (amount to your heat level)
2 -4 tablespoons adobo sauce (amount to your heat level)
1 lb round steak, cut in to small cubes
2 lbs lean ground beef
3 tablespoons chili powder
2 tablespoons cocoa powder
3 tablespoons oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon black pepper
hot pepper flakes, to taste
2 teaspoons paprika (sweet,smoked or hot your choice)
16 ounces black-eyed peas, drained and rinsed
16 ounces pinto beans, drained and rinsed
6 ounces tomato paste
1 cup ketchup
12 ounces beer
tortilla chips
salsa
sliced jalapeno
sour cream
avocado
cilantro or parsley

Steps:

Brown bacon till crisp remove and set aside to cool.
In the bacon fat brown ground beef beef cubes along with the with onions.
Combine beef and onions with remaining ingredients in slow cooker. Stir to blend.
Cover and cook on LOW for 9 to 11 hours.
Crumble bacon and stir into chili.
Add additional oregano, salt, pepper and cayenne to taste if needed.
Can be served over rice and topped with Tortilla chips, salsa, slice jalapenos, sour cream and avocado slices.
Optional stove top method:.
After browning meats and onions in a large pot add remaining ingredients except beans stirring to combine.Adding 1 cup water or beef broth. Bring to a boil then simmer for 1 hour. Stirring occasionally. Add beans and simmer for 1/2 to 1 more hours.Season to taste and Garnish as you enjoy.

Nutrition Facts : Calories 444.4, Fat 17.9, SaturatedFat 6.8, Cholesterol 95.3, Sodium 823.8, Carbohydrate 33.5, Fiber 8.4, Sugar 9, Protein 36.7

STOVE TOP EASY CHICKEN CASSEROLE

STOVE TOP Easy Chicken Casserole image

Serve our creamy and colorful STOVE TOP Easy Chicken Casserole as a entrée! This easy chicken casserole is ready to enjoy in 40 minutes and is a favorite of picky eaters and not alike.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 5

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Steps:

Heat oven to 400ºF.
Prepare stuffing as directed on package.
Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 65 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

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