Tag: Christy

Crock Pot Chili Recipe by Christy by Gordon Ramsay

Christy


Christy's Crock Pot Chili

Why did I come up with Crock Pot Chili by Christy? Well, any southerner worth their salt has a great chili recipe, preferably a signature one. This is why I set out several years back trying out this one and that, tweaking and adding until I came up with one I could call my own.

Prepare Your Meat Ahead of Time

I’ve tweaked it slightly over the years for my personal taste and for this tutorial I am making it in the crock pot for all of you. This prevents anyone from having to stand over the stove and fret over it while it simmers and the flavor develops fully. If you brown and freeze your meat ahead of time (like I do), this becomes a “toss it in and turn it on” recipe that will make it great for a quick and easy meal!

 

Christy's Crock Pot Chili

Ingredients you’ll need to make Crock Pot Chili Recipe:

  • Pinto Beans
  • Kidney Beans
  • Chopped Green Chilies
  • Onion
  • Ground Beef
  • Tomato Sauce
  • Tomatoes (or canned, diced tomatoes)
  • Celery
  • Cumin
  • Chili Powder (Y’all, my 29 ounce can of tomato sauce was camera shy so it’s not pictured above

How to Make Crock Pot Chili 

Christy's Crock Pot Chili

 

Chop the celery…

 

Christy's Crock Pot Chili

Chop the onion….I used my brand new food processor 🙂

 

Christy's Crock Pot Chili

Now, dump all canned items, liquid and all, into crock pot.

(If you have small kids, just put half the can of chilies in until you make sure they aren’t too hot. Normally they are very mild whenever I get Wal Mart brand, but I got these from another grocery store and they were uncharacteristically hot! That is the first time this has ever happened and I’ve been making this chili for years. I’ll stick with Wal Mart’s brand of chopped green chilies from now on!)

Christy's Crock Pot Chili

Add celery and onion.

Christy's Crock Pot Chili

Pour in ground beef. Add cumin…

Christy's Crock Pot Chili

Chili powder…

Christy's Crock Pot Chili

Salt…

Christy's Crock Pot Chili

and water…

Christy's Crock Pot Chili

Stir and cover. Cook on low, 7-8 hours or on high, 3-4.

I serve mine with crackers, cheese, and sour cream. Goes great with cornbread!

 

Christy’s Crock Pot Chili

Ingredients

  • 2 lbs ground beef
  • 29 oz can kidney beans with liquid
  • 29 oz can pinto beans with liquid
  • 29 oz can tomato sauce
  • 1 cup diced onion
  • 1/2 C diced green chilies
  • 3 medium tomatoes or one large can of diced
  • 1 1/2 tsp black pepper
  • 2 C water
  • 2 tsp salt
  • 3 T chili powder
  • 1/4 C diced celery
  • 2 tsp cumin

Instructions

  • Brown ground beef until done.

  • In large pot (or crock pot), combine the beef plus all remaining ingredients. If in pot, bring to a simmer over low heat and cook, stirring a few times an hour, for two to three hours. (You can avoid this by using the crock pot)

  • If in a crock pot, stir to combine and cover. Cook on low 7-8 hours or high for 3-4 hours.

 Food Safety Tip from the USDA

“Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

  • Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
  • Keep cold food cold—at or below 40 °F. Place food in containers on ice.

Basically, food can be kept at room temp safely for two hours but should be refrigerated or frozen after that in order to avoid food safety issues.

If you enjoy Southern Plate, please tell your friends!

 

You might also enjoy this recipe!



Yum

Incoming search terms:

Jyl’s Fruit Cocktail Pie

Today I’m happy to bring a guest post from Jyl. I was going to introduce her as “My friend,Jyl’ but the more I think about it, it may be more suitable to call her “My accomplice, Jyl” because we’re always scheming together over one thing or another. Between the two of us, we’ve just about got the whole world peace thing solved and figured out how to eradicate hunger and poverty. We’re just waiting on folks to turn over the keys to the universe so we can put our plans into action After y’all read this, if you want to visit some more with Jyl, be sure and visit her over at her blog, The Post It Place, and tell her Christy sent ya! 

Gratefully, 

Christy

Hey y’all! I’m tickled to be here on SouthernPlate today, posting while Christy wheels around trying to get her work done. I’ve seen her wheeling around and trust me, that wheel chair hasn’t slowed her down any. If anything, putting wheels on her has sped things up considerably! So while she’s busy chipping paint off her walls and making a bigger mess than usual in her kitchen, I’m gonna show you a pie recipe from my Grandmother.

This is one of those old recipes, written on a scrap of paper that is so aged and stained that you can barely read it anymore.

Well worn, well loved and well used.

It also has those strange directions that only our Grandmother’s knew how to interpret. Like one of the ingredients is fruit cocktail in a 303 can. Huh?? Thank goodness for Google since neither of my grandmother’s are still living to ask what size a 303 can is.

There was a lot about this pie that I had to interpret and figure out by trial and error, but it was soooo very worth it! The current recipe I use is below. It has actually become one of my favorite pies to make and to eat.

I hope it will become one of yours as well!

Ingredients

  • Fruit Cocktail Pie
  • 15 ounce can Fruit Cocktail (do not drain)
  • 1 cup brown sugar
  • 1 cup self-rising flour
  • 1 egg
  • 9″ deep dish pie shell

Instructions

  1. Mix all the ingredients together and pour into unbaked pie shell.
  2. Bake on 375 degrees for 30-45 minutes or until the top is browned and “set”.
  3. Let cool before serving.
  4. It is also really good with whipped topping on it if you want a little something else added to it.

2.2

http://www.southernplate.com/2013/08/jyls-fruit-cocktail-pie.html

 Print This Recipe

To get Christy’s recipe for Fruit Cocktail Cake, please click here.

~ Quaker Proverb

~Submitted by Jackie (thanks, Jackie!). Click here to submit your own.

Related posts:

Swiss Bacon Bread

I’m thrilled to have my friend and honorary little brother, Stacey Little from SouthernBite guest posting today! I know y’all will enjoy visiting with him as much as I do! To follow along on my progress, you can check out my latest journal entry by clicking here, but be sure you check out this yummy Swiss Bacon Bread first! 

Gratefully, 

Swiss Bacon Bread

Hey, y’all!  It’s such a pleasure to be back over here with the Southern Plate family.  I’ve missed y’all!  It’s my pleasure to bring you another one of my favorite recipes.  Certainly, I hate the circumstances for my visit, but I still enjoying visiting.  I told Christy that she didn’t have to break both legs just to get me back over here – one leg would have been plenty. 

Ever since the accident, I’ve been begging Christy to let me help with something.  After a few weeks of pressure, she’s finally breaking down and letting me do a few things to help.  And in typical Southern belle fashion, she’s been so grateful. In fact, in a text the other night, she mentioned that she couldn’t believe I would be so willing to help her out.  Honestly, I would do anything she asked.  But the more I thought about it, I realized that there are often blessings in tragedy.  Good comes out of folks when bad things happen.  Christy has been fortunate to have folks bring her meals and send her sweet gifts and messages.  That’s what friends do. She’s has been such a blessing to me and others in so many ways, I wanted to be able to return the favor.

Christy is the eternal optimist, as you well know.  After all of this, her outlook has remained as sunny and chipper as ever- maybe even more than before.  We all can learn so much from her.  No matter what we face in our lives, things are a lot more tolerable if we go into them with the right mindset and a chipper disposition.  It’s like mama always said, “You’ll catch more flies with honey than with vinegar.”  I think the same rings true here.  Christy’s making the best of her situation.  Something tells me there’s something in your life that you could change your attitude about, too.  I know there is in mine.  Each of us is a work in progress, remember.

This recipe is special because it’s my Mom’s.

I love sharing my food with y’all, but I love sharing her’s even more.  It’s ooey, gooey and filled with bacony yuminess.  We love it and I’m sure y’all will too.  One of my readers even said she made it and served it for breakfast.  I guess it does have bacon!

Y’all enjoy!

You’ll need: French bread (two small loaves like the ones above), melted butter, prepared yellow mustard, dried chives, sliced Swiss cheese, and some bacon.

The amount of bacon and cheese you’ll actually use will depend on how big your loaf of bread is as well as how many loaves you use.  You will not need all 8 oz of cheese or 12 oz of bacon, but this should give you plenty regardless.  I’d recommend not cutting it all up in case you don’t use it all.  And who can’t use some extra bacon and cheese??? ~grins~

Mix the melted butter, mustard and chives together and set aside.

Next, slice your bread into 1 inch pieces, but be careful not to slice all the way through.  You want some left at the bottom to hold it all together.

Next, spoon your butter mixture into the cuts you made in the bread.

 Next, cut your sliced Swiss cheese into quarters.

Take a piece of the quartered cheese and insert it into the slits in the bread.

Slice your bacon in half, then slice the halves into half long ways to make long strips.

 Lay a strip of bacon over each slice of bread.

 

Wrap the loaves in foil and bake at 400 degrees F for 20 minutes.

Remove from the oven and turn back the foil. 

Now broil on low until the bacon is crisp.  Serve hot.

 ENJOY!

Ingredients

  • 16 oz french bread (this can 1 big loaf, or 2 smaller loaves)
  • 1/4 cup butter (1/2 stick), melted
  • 2 teaspoons prepared yellow mustard
  • 1 teaspoon dried chives
  • 8 oz sliced Swiss cheese
  • 12 oz bacon
  • Please note: The amount of bacon and cheese you’ll actually use will depend on how big your loaf of bread is as well as how many loaves you use. You will not need all 8 oz of cheese or 12 oz of bacon, but this should give you plenty regardless. I’d recommend not cutting it all up in case you don’t use it all.

Instructions

  1. Melt butter and stir in mustard and chives; set aside.
  2. Slice bread into about 1 inch pieces without cutting all the way through the bread.
  3. Using a pastry brush or spoon, spread butter mixture in the inside of each slice of bread.
  4. Cut Swiss cheese into quarters and place one piece in between each of the slices.
  5. Cut bacon strips in thirds, then lengthwise. Place a strip on each slice of bread.
  6. Wrap in foil and bake at 400 degrees F for 20 minutes.
  7. Remove from oven and pull foil back, broil on low until bacon is crisp.
  8. Serve hot.

2.2

http://www.southernplate.com/2013/08/swiss-bacon-bread.html

 Print This Recipe

Related posts:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close