Cincinnati Chili

Wonderful Chili (Slammer Chili) This is sweet Chili (Wabash Serriff)Ingredients: Just over a Gallon- Wonderful Chili (Slammer Chili)

 2 lbs of Ground Chuck
1 lb Sausage
12 thick strips of Bacon
 Quarter cup Olive Oil
 1 large onion peeled & diced
 Half Small Bell Pepper diced
1 jalapeno diced fine
1 stalk of Celery diced very fine
2 Bay Leaves
1 teaspoon Garlic Powder
3 tablespoons Chili Powder
2 Tablespoons Ground Cumin
 1 teaspoon Ground Cinnamon
 2 tablespoons Brown Sugar
 1 tablespoon Semi-sweet Cocoa "Chocolate"
Quarter cup of Honey
1 can of beef (liquid) Broth
1 can of Chicken (liquid)Broth
1 large can of V8 Juice
2 cups of Heinz Ketchup
Beans or Rice if you want

Saute' onion, Bell Pepper, jalapeno, and Celery in the olive oil then sit aside.  Fry the Bacon till very crisp (almost black) sit aside till cool then crush the Bacon into fine chunks.  Fry the ground beef and drain, after the beef has had time to drain mix in Cumin and Chili Powder (let it sit as the dry ingredients will marry into the Beef).  Brown the sausage with the garlic powder (this is a must as the garlic will attach itself to the sausage) then drain grease.  Combine all the Liquids and Broth in a very large pot and or beans or rice if you like, and then add the Bay leaves on high heat.  Place all the Saute' items into the pot including all the meats.  "Most important part" At boiling point add the Ketchup, Honey, Brown Sugar, Cinnamon, and the Semi-sweet Cocoa.  Cook on low to medium heat for just about an hour.

Thank you to the Wabash Co Sheriff's department for this receipt.

Dorothy's Goulash (Mother)

1 1/2 lbs ground beef
1 cup chopped onions
1 1/2 tsps salt
1/4 tsp pepper
2 generous pinches of Cumin (1/8 tsp
1 clove chopped garlic
Brown above together pour off excess grease  - move to large kettle
Add after straining
1 - 28 oz can tomatoes strained
1 10 oz can whole tomatoes with green chilies
1 small can stewed tomatoes (6 oz)
1 cup catup
3 TBS sugar

Cook about 5 or 6 oz.  Spaghetti till done.  Add to above mixture and simmer about 15 min. (Do not let it get dry.)

Simmer for one half our
Cook then add spaghetti   simmer about 15 minutes
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 Claudia Quick Spaghetti

Brown 1 lb of ground beef with dried onion
Add Classico spaghetti sauce (tomato Basil or sweet)
1 TBS garlic powder
1 TBS oregano
Salt and Pepper
Add water for consistency (1/2 cup?)

Bring to Boil

Beef Filling
 

2 tablespoons vegetable oil or corn oil

1 small onion , chopped small (about 2/3 cup)

3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)

2 tablespoons chili powder 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1/2 teaspoon dried oregano 

1/4 teaspoon cayenne pepper 

table salt 

1 pound 90% lean ground beef (or leaner)

1/2 cup tomato sauce 

1/2 cup low-sodium chicken broth 

1 teaspoon brown sugar 

2 teaspoons vinegar (preferably cider vinegar)

Ground black pepper 

Shells and Toppings
 

8 taco shells (warmed according to package instructions), or

1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese

2 cups shredded iceberg lettuce 

2 small tomatoes , chopped small

1/2 cup sour cream 

1 avocado , diced medium

1 small onion , chopped small

2 tablespoons minced fresh cilantro leaves 

hot pepper sauce , such as Tabasco

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

Enchilada Sauce  Use Beef Taco's  for the inside of the Enchilada

In bull beat egg and milk, stir in cheese, oats, onion, salt add beef and mix well.  Shape into 8 loafs and plce in a greased or foil lined baking dish. Spoon on sauce below and cook at 350 degrees for 45 minutes

Sauce - mix
1/2 cup packed brown sugar
2/3 cup ketchup
1 1/2 teaspoons prepared mustard

Classic Pot Roast
3 Tbsp. Vegetable oil
1   boneless chuck roast, trimmed, seasoned with salt and pepper (3-4 lb
1/4 cup all-purpose flour
2   Tbsp. tomato paste
1/2  cup dry white wine
1 1/2 cups low-sodium beef broth
1   Tbsp. Worchestershire sauce
2   Cups slice onions
6  medium carrots, peeled and cut into 2 to 3 inch pieces
6 gloves garlic, chopped
3-4  sprigs fresh thyme
2   bay leaves

Heat oil in a saute pan over medium-high.  Sear roast on all sides.  10 minutes total.  Transfer roast to a 4 - 6 qt slow cooker

Stir flour into saute pan; cook 1 minute.  Add tomato paste and cook 1 minute more.

Degalze saute pan with wine, cooking until liquid evaporates.  Stir in broth and worcestershire; bring mixture to a simmer, scraping up any brown bits.

Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves.  Cover and cook until meat is fork-tender, on high-heat setting  for 4 -5 hours or on low heat setting 8-9 hours.  Discard thyme sprigs and bay leaves before servings.

• Quick Spaghetti Sauce
  
• 1   (15 ounce) can tomato sauce
  (15 ounce) can diced tomatoes
  1   (6 ounce) can tomato paste
  2   tablespoons sugar (please adjust to your taste)
  1/2 teaspoon basil
  1/2 teaspoon oregano
  1/2 teaspoon black pepper
  1/2 teaspoon salt
  1    teaspoon crushed red pepper flakes (please adjust to your taste)
  1/4 cup sugar

Phil "The hammer" Spaghetti Sauce

3 cups of tomato Juice
1 cup diced tomatoes
1 small can can tomato paste
1 15 oz can tomato sauce
1/4 cup sugar
3 cloves garlic
1/2 small chopped onion
1 tsp parsley
1 tsp chili powder
1 tsp red pepper or 1/2 tsp dried red peper
1 tsp celery seeds
1 tsp oregano
1 tsp salt
1 lb hamburger fried chopped up

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Phil the Hammer Meatballs  
 2 1/2 to  3 lbs Ground chuck
1 1/2 cups grated Romano cheese
3 eggs
2/3 cup dry bread crumbs
1 to 2 tsp. garlic powder
4 tsp. dried parsley flakes
1 tsp. salt
Mix into 30 - 36 meatballs about 1 1/2 inches in diameter

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Chili Con Questo
1 lb box of Velveeta Cheese
1 small jar salsa + or - (hot, medium, or mild)

Heat in Microwave or in slow cooker

Add 1 lb cooked sausage for extra zing
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Elsie's Meatloaf
3 lbs ground chuck
1/2 lb sausage
Medium Onion
3 eggs
8 mashed crackers
Salt and pepper
1/2 cup milk

350 degrees for 2 hours
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Meatballs
425 degrees - 20 minutes
1 1/2 lbs ground beef
2 Tbs. flour
1 1/2 tsp salt
1/2 tsp garlic powdar
1/4 tsp pepper
Dash tobasco
8 oz can tomato sauce
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Veal Scaloppini

Ingredients

Instructions

1. 1. If cutlets are thicker than 1/4 inch, place between two sheets of plastic wrap or waxed paper and pound to even 1/4-inch thickness with skillet or meat pounder. If some cutlets are thinner than 1/4 inch, pound to even 1/8-inch thickness then fold in half. Blot cutlets dry with paper towels. Sprinkle tenderizer and pepper evenly over both sides of cutlets.

2. 2. Place flour in rimmed baking sheet and spread to thin, even layer. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until beginning to smoke. Dredge first batch of cutlets (see note above) in flour on one side only, shake off excess, and place in skillet, floured side down, making sure cutlets do not overlap. Cook, without moving cutlets, until well browned, 1 to 1 1/2 minutes. Flip with tongs and cook until second sides are no longer pink and cutlets feel firm when pressed, about 30 seconds. Transfer cutlets to platter and tent lightly with foil to keep warm. Repeat to cook remaining cutlets in 2 batches, using additional 1 tablespoon oil for each batch. (If skillet becomes too dark after cooking second batch, rinse before continuing.) Use paper towels to wipe away fat, liquid, or white matter in skillet without removing fond. Return pan to medium heat, finish pan sauce, pour over cutlets, and serve.
   
   Marsala Pan Sauce

   Ingredients

   1/3	ounce dried porcini mushrooms , rinsed well (about 1/3 cup)
   1/2	cup hot water
   2	teaspoons vegetable oil
   2	medium shallots , minced (about 1/3 cup)
   1	cup dry Marsala
   1 1/2	cups low-sodium chicken broth
   2	tablespoons unsalted butter , cut into 4 pieces
   1	tablespoon minced fresh chives

   Instructions

   1. 1 Leave out mushrooms

   2. 2. Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Remove pan from heat and add Marsala. Return pan to high heat; simmer rapidly until liquid is reduced to 1/2 cup, about 4 minutes. Add mushrooms and strained soaking liquid and simmer until liquid in pan is again reduced to 1/2 cup, about 4 minutes. Add broth and simmer until liquid is reduced to 1 cup, about 8 minutes. Set aside.

   3. 3. After transferring last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping up browned bits on pan bottom. Off heat, whisk in butter, chives, and salt and pepper to taste. Pour sauce over cutlets and serve immediately.

Lemon-Parsley Sauce

Instructions

1. 1. Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Add broth and increase heat to high; simmer rapidly until liquid is reduced to 3/4 cup, about 8 minutes. Set aside.

2. 2. After transferring last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping up browned bits on pan bottom. Off heat, whisk in parsley, butter, and salt, pepper, and lemon juice to taste. Pour sauce over cutlets and serve immediately.

2    4-ounce veal inside round cutlets, pounded thinly
1 cup all-purpose flour
2 cups plain finely ground breadcrumbs
2 eggs
2 cups milk
1 teaspoon kosher Salt
4 TBS butter

Pound meat until very thin - Salt veal set aside
Put eggs, milk in bowl  whisk
put breadcurmbs and flour into separate bowls
Place veal into the flour coat both sides - dip into egg wash then breadcrumbs.

Melt butter in large saute pan. 

Place breaded veal into skillet cook on both sides 3 to 4 minutes until golden brown.

Gayle Bashaw Chili
2 1/2 lbs ground chuck
1 med. onion
2  15 oz cans of diced tomatoes
2   15 cans of tomato sauce
2 - 15 oz cans of kidney beans (drained)
1  Tbs sugar
1  tsp chile powder (or to taste
Salt and Pepper to taste

Cook hamb & onion till done  add diced tomatos & sauce & beans.
Then add sugar, chile powder, salt and pepper.  Cook 2 to 3 hours or whatever consistency you like.