Sunday, October 3, 2010


Ok, this recipe is not for those of you who have to have precise measurements.  This is one of those "'s missing something" kinda recipes.  It seems I can never make chili the same way twice.  I either have extra ground beef that needs to be used, so I make a BIG batch, or I don't have enough ground beef, so I make a small batch.  But today, I had 2 pounds of ground beef in the freezer that needed to be used, so a BIG batch is what I fixed.  I usually don't use that much ground beef, so I had to "wing" it.  So of course with more beef, I needed more of everything else.  Well.....I only had one pkg of chili seasoning, but I did have chili powder and cumin.  Then my husband tells me he wants macaroni in his chili this time!  That changed EVERYTHING!  Now I needed more liquid because the noodles will soak it up.  This is where the "a little of this and a little of that" comes in.   So if you are someone who cooks "to taste" this recipe is made for you.  I hope you will give it a try because it turned out so good, that my husband said from now on this is the only chili he will eat!!

A Little of This & a Little of That Crock Pot Chili:
(From: Angie's Kitchen)

2 lbs ground beef
2 quarts tomato juice
1 can condensed tomato soup
1 soup can of water (this you can adjust according to how thick or thin you want your chili)
1 can diced tomatoes w/ peppers and onions, undrained
1 can kidney beans, rinsed and drained
1 pkg chili seasoning
1-2 cups uncooked macaroni noodles* (or any other style pasta you choose)
chili powder to taste ( I used about 3tbs, just depends on how spicy you like it)
ground cumin to taste (I used about 3tbs)
Paula Deen's house seasoning to taste** (I just sprinkled this in, so not sure how much I used.  I would say about a teaspoon)

Brown ground beef in a skillet, season meat with Paula's house seasoning (just a sprinkle).  Drain off any fat and transfer to a 5-6qt crock pot.  Add all other ingredients and stir well to combine.  Cook on high for 3 1/2 - 4 hours.  I serve this topped with cheese and Fritos.

*If you don't like your macaroni too soft, you can add it in the last hour of cooking, or pre-cook it and add it in the end.
**You can make a batch of Paula's house seasoning to keep in your spice cabinet.  I use it in almost everything.  If you don't want to make it, it is available in most grocery stores.  Here is the recipe:

Paula's House Seasoning:
(From: Paula Deen)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

I put this in a pint size lock tight container and shake it up until it is combined.  I pour some into a shaker for my spice cabinet, and leave the rest in the lock tight container and store in my pantry.

1 comment:

  1. Making your chili today...can't wait for it to be done. It's a cold, rainy day here so perfect for soup.