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My Blue Ribbon Chili Recipe

October 29, 2011 9 comments

On a rainy, cold night this week I made a big pot of my chili, and when I saw the appetizing bowl sitting before me at dinner, I grabbed my iPhone and snapped a quick photo, later posting it on my Facebook page.  I think I got more comments about this post than any I’ve ever written, plus requests for the chili recipe itself, so I’m posting my Blue Ribbon Chili Recipe below.  I actually did win First Place at our church’s Chili Supper Contest one year, so that’s why I’m claiming the title.  It does have some unusual ingredients for chili, so maybe that’s why my husband claims, “This is the best chili ever!”  So, there’s an endorsement from a somewhat biased fan and here’s the recipe:

 

Blue Ribbon Chili Recipe

1 medium onion, chopped
2 lbs. ground beef
2 cans Bush Ranch Beans
1 can chopped green chilis
2 cans Mexican-style stewed tomatoes
2-3 small cans of tomato sauce (depending on how soupy you like your chili)
1 can kernel corn (optional, I don’t eat corn, so I don’t add this)
1-2 tsps of chili powder (I usually do 2 tsps.)
1 package of Taco seasoning mix
1 package of Hidden Valley Ranch Dressing mix

Brown onion and ground beef together.  Add the remaining ingredients and cook on low heat or in a crockpot for 2-3 hours.  Makes enough for six big servings.

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Something Heavenly

October 11, 2011 Leave a comment

This is really not a recipe blog, but I thought since the name of this dessert is Heavenly Chocolate Chip Peanut Butter Bars, it might qualify for a post.  This recipe was included in the food section of our newspaper this past week, and when I took one look at the ingredients–chocolate and peanut butter together–I knew I had to try it.  They turned out to be just as I expected–delicious!  Two of my other taste testers, my husband and my Dad, also couldn’t keep their hands off of them.

Cookie Base

  • 2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix
  • 6 tablespoons butter, softened

Peanut Butter Filling

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 2 cups powdered sugar
  • 3 tsps of milk

Chocolate Topping

  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • Optional: chopped nuts

 Directions
Heat oven to 350° F. Spray bottom of  a 13 x 9 baking pan with cooking spray. Stir together muffin mix and 6 tablespoons butter. Spread into baking pan. Bake 12 to 15 minutes. Cool completely, about 1 hour.

Beat 1/2 cup butter, peanut butter, powdered sugar and milk in small bowl until smooth. Spread mixture over cookie base. Melt chocolate chips and 1/4 cup butter. Cool 10 – 20 minutes. Spread over peanut butter filling. Refrigerate 1 hour or until set.

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