I apologize for not posting step-by-step directions to this recipe, but I only make it on Super Bowl Sunday and didn't want to post it after the big game. This recipe is the perfect side dish at a party or for just pigging out at home, but it is definitely not a recipe you want to make more than once a year because it will take you at least a month to get your diet back under control. :) Just kidding. But it is super indulgent. Charlie Gibson's Enchilada Casserole. We call it Doritos Casserole and it is soooo good. I've been making it every year since 2002.
Casserole Ingredients:
1 large 13-ounce package Doritos (save 2 cups for casserole topping)
2 tbsp. onion, grated
1 10-ounce can chili with beans
10- to 15-ounce enchilada sauce
8-ounce can tomato sauce
1 and 1/2 cups shredded sharp cheddar cheese
Topping Ingredients:
2 cups Doritos
1/2 cup shredded cheddar cheese
1¼ cups sour cream
Directions:
1. Preheat oven to 375° F.
2. Crumble 6 cups Doritos with your hands into a large mixing bowl.
3. Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven proof casserole dish.
4. Bake for 20 minutes.
5. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.
6. Bake for another five minutes and serve.
Doritos, cheese, sour cream, chili...what's not to love? Give it a try and ENJOY!
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
05 February 2010
20 January 2010
Beanless Chili
I am so sorry! I apologize profusely for my extended absence. I could bore you with the thousand reasons that kept me away, but they really don't matter. I'm back and I hope you can forgive me for leaving!!!
I have already posted my favorite recipe for chili, but this recipe is great when you don't feel like having beans or have run out of Beano. :) It's also low carb, if that's something that interests you (if not, try substituting beer for the water). Though I prefer my other recipe with lots of beans, it's fun to change it up sometimes. Even favorite recipes can get boring if you make them too often.
You will need:
2 lbs lean ground beef
1 lbs lean beef for stew
4 cups water
1 green pepper
1 onion
1 can mild (or medium or hot) diced tomatoes with green chilies
1 small can tomato paste
1 tsp cinnamon
2 tsp chopped garlic
2 bay leaves
2 tsp Worcestershire sauce
1 tsp salt (more to taste)
1 tsp red pepper (optional)
1/4 cup ketchup (optional--I used low sugar ketchup)
ground cumin to taste
chili powder to taste
I like to add a little oil to my pot before browning meat. You can leave out this step if you like.
Add meats, chopped green pepper, onion (any kind--I used a red onion because that's what I had in the veggie drawer), and garlic to large pot. Brown on medium high heat.
As the meat begins to brown sprinkle about the salt, 2 tsp of chili powder and 1 tsp of cumin on top and continue to brown.
When all traces of pink are gone, add the water, can of tomatoes and chilies, the tomato paste, cinnamon, Worcestershire sauce, ketchup, and red pepper (if you choose to use it). Give it a couple of shakes more of chili powder, too.
Mix it all together and then drop in the bay leaves.
Boil on medium low heat for three hours, tasting periodically and adding more cumin and chili powder as needed. I added probably another tsp of cumin and 2 tsp of chili powder total. Taste for salt content, too. Taste, taste, taste!
After three hours the stew meat will be falling apart tender and you can turn down the chili to a simmer until you are ready to eat it.
Serve it with some cornbread!
Enjoy!!
my recipe card:
I have already posted my favorite recipe for chili, but this recipe is great when you don't feel like having beans or have run out of Beano. :) It's also low carb, if that's something that interests you (if not, try substituting beer for the water). Though I prefer my other recipe with lots of beans, it's fun to change it up sometimes. Even favorite recipes can get boring if you make them too often.
You will need:
2 lbs lean ground beef
1 lbs lean beef for stew
4 cups water
1 green pepper
1 onion
1 can mild (or medium or hot) diced tomatoes with green chilies
1 small can tomato paste
1 tsp cinnamon
2 tsp chopped garlic
2 bay leaves
2 tsp Worcestershire sauce
1 tsp salt (more to taste)
1 tsp red pepper (optional)
1/4 cup ketchup (optional--I used low sugar ketchup)
ground cumin to taste
chili powder to taste
I like to add a little oil to my pot before browning meat. You can leave out this step if you like.
Add meats, chopped green pepper, onion (any kind--I used a red onion because that's what I had in the veggie drawer), and garlic to large pot. Brown on medium high heat.
As the meat begins to brown sprinkle about the salt, 2 tsp of chili powder and 1 tsp of cumin on top and continue to brown.
When all traces of pink are gone, add the water, can of tomatoes and chilies, the tomato paste, cinnamon, Worcestershire sauce, ketchup, and red pepper (if you choose to use it). Give it a couple of shakes more of chili powder, too.
Mix it all together and then drop in the bay leaves.
Boil on medium low heat for three hours, tasting periodically and adding more cumin and chili powder as needed. I added probably another tsp of cumin and 2 tsp of chili powder total. Taste for salt content, too. Taste, taste, taste!
After three hours the stew meat will be falling apart tender and you can turn down the chili to a simmer until you are ready to eat it.
Serve it with some cornbread!
Enjoy!!
my recipe card:
12 July 2009
Chili
It took years and years of trying different chili recipes and adapting them to our tastes until I found the perfect combination for our family. So, while this recipe is perfect in our eyes (and tastes) maybe it will just be the stepping stone for your new recipe. If chili is done right it will have depth to its flavor--it will taste one way when you take a bite, another when you start to chew, and another level of flavor after you swallow. I'll show you some tricks you can use in your own recipe to get those layers of flavor.
For my family's perfect chili you will need:
4-5 cans Bush's Best Chili Beans, mild (beans are my fav part of chili)
1 can chopped tomatoes with green chilies
Mexene chili powder
1 large onion
1 large green pepper
Tabasco sauce (to taste)
1 cup ketchup
1 pound ground beef
1 bottle beer (I like Bud--not too strong, not too mild)
Brown your ground beef with the onion and 2T chili powder. I add a tablespoon or two of oil, olive is fine. High quality chili powder makes all the difference in the world. After years of trying the different brands of powders I think Mexene is my favorite. You couldn't pay me to put McCormick chili powder in chili.
This is your first layer of flavor and believe me, it makes a difference!
When the meat is mostly brown add your green pepper and a couple of shakes of Tabasco. Cook over medium heat for about 15 minutes. Second layer of flavor.
While it is cooking, open up all your cans. I love my One-Touch!
After the meat and pepper is cooked through, add the rest of your ingredients (except the beer) and 1/4 cup of chili powder.
Stir it up and let it cook for about 30 minutes or so. Then add your beer. I use Bud because, well, it's the King of Beers, but also because it has the yeasty flavor without the darkness of a stout.
You only need about half to 3/4 of the bottle. Up to you what you do with the rest of the ice cold beer. :)
Chili is better the longer you cook it, so bring this recipe to a boil and then simmer for at least 4 hours, 6 is better. If you are in no hurry, cook it for a few hours, remove from heat and let it cool a bit, then stash it in the fridge until the next day. Chili is ALWAYS better the next day. This recipe is also fabulous in the crock pot. Brown the meat, onion, and chili powder and add the mix with the rest of the ingredients in your slow cooker. Cook on low overnight and then set to the warm setting in the morning. It's ready when you are!
When you take a bite of this chili you taste the warmth, the tomato, the chili powder, then you chew and taste the beer, the yummy beans, and the beef. The aftertaste is a tangy tomato flavor with a kick of the Tabasco.
Enjoy!
This recipe was featured on blog.recipelion.com!
For my family's perfect chili you will need:
4-5 cans Bush's Best Chili Beans, mild (beans are my fav part of chili)
1 can chopped tomatoes with green chilies
Mexene chili powder
1 large onion
1 large green pepper
Tabasco sauce (to taste)
1 cup ketchup
1 pound ground beef
1 bottle beer (I like Bud--not too strong, not too mild)
Brown your ground beef with the onion and 2T chili powder. I add a tablespoon or two of oil, olive is fine. High quality chili powder makes all the difference in the world. After years of trying the different brands of powders I think Mexene is my favorite. You couldn't pay me to put McCormick chili powder in chili.
This is your first layer of flavor and believe me, it makes a difference!
When the meat is mostly brown add your green pepper and a couple of shakes of Tabasco. Cook over medium heat for about 15 minutes. Second layer of flavor.
While it is cooking, open up all your cans. I love my One-Touch!
After the meat and pepper is cooked through, add the rest of your ingredients (except the beer) and 1/4 cup of chili powder.
Stir it up and let it cook for about 30 minutes or so. Then add your beer. I use Bud because, well, it's the King of Beers, but also because it has the yeasty flavor without the darkness of a stout.
You only need about half to 3/4 of the bottle. Up to you what you do with the rest of the ice cold beer. :)
Chili is better the longer you cook it, so bring this recipe to a boil and then simmer for at least 4 hours, 6 is better. If you are in no hurry, cook it for a few hours, remove from heat and let it cool a bit, then stash it in the fridge until the next day. Chili is ALWAYS better the next day. This recipe is also fabulous in the crock pot. Brown the meat, onion, and chili powder and add the mix with the rest of the ingredients in your slow cooker. Cook on low overnight and then set to the warm setting in the morning. It's ready when you are!
When you take a bite of this chili you taste the warmth, the tomato, the chili powder, then you chew and taste the beer, the yummy beans, and the beef. The aftertaste is a tangy tomato flavor with a kick of the Tabasco.
Enjoy!
This recipe was featured on blog.recipelion.com!
Subscribe to:
Posts (Atom)
