anybody have a homemade spagetti sauce recipe, or chilli with real beans

Rhonda - posted on 08/28/2009

I found this on website www.pamperedchef.com

Instead of adding canned beans you can use your real ones!



Chunky Beef Chili

Ingredients:

2 tablespoons vegetable oil, divided

2 pounds beef chuck, cut into 1/2-inch cubes

2 large onions, chopped

2 celery stalks, chopped

2 garlic cloves, pressed

1 tablespoon ground cumin

1 tablespoon dried oregano leaves

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1/4 teaspoon ground black pepper

1 can (28 ounces) whole tomatoes, undrained, cut up

2 cups water



Directions:

1. Heat 1 tablespoon oil in Generation II Dutch (6-qt.) Oven over medium-high heat. Add half of the beef; cook, stirring occasionally with Bamboo Spoon, until meat is browned on all sides, about 8 minutes. Remove beef from Dutch Oven; set aside. Repeat with remaining oil and beef; remove beef after browning.



2. Add onions, celery, and garlic to pan juices in Dutch Oven; cook over low heat 5 minutes, stirring frequently. Return beef to Dutch Oven; add remaining ingredients. Bring to a boil. Reduce heat; simmer uncovered over low heat until meat is tender, 2-3 hours. Add additional water, 1/2 cup at a time, if neccessary to reach desired consistency.



Yield: 8 servings



Nutrients per serving: Calories 313, Total Fat 13 g



Hearty Six-Can Chili

Ingredients:

1 pound lean (90%) ground beef

1/2 cup chopped onion

2 cans (15 1/2 ounces each) chili beans in sauce, undrained

2 cans (14 1/2 ounces each) diced tomatoes, undrained

1 can (15 ounces) black beans, drained and rinsed

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 teaspoon chili powder



Directions:

1. Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.



2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.



3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.



Yield: 8 servings



Three Bean Vegetarian Chili

Ingredients:

2 teaspoons vegetable oil

2 cups chopped green bell pepper

2 cups chopped red bell pepper

1 cup chopped onion

4 garlic cloves, pressed

1 tablespoon chili powder

3/4 teaspoon ground cumin

2 cans (14.5 ounces each) diced tomatoes, undrained

1 can (15.5 ounces) mild chili beans in sauce, undrained

1 can (15.5 ounces) pinto beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (7 ounces) whole kernel corn, drained

Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)



Directions:

1. Heat oil in Professional (4-qt.) Casserole over medium-high heat until hot. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.



2. Add tomatoes, beans and corn to casserole; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.



3. Ladle chili into soup bowls. Serve with toppings, if desired.



Yield: Yield: 12 (1-cup) servings



Nutrients per serving: Calories 140, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 7 g, Sodium 540 mg, Fiber 8 g

Alison - posted on 08/28/2009

I know you wanted dried beans, but it should be easy to adapt.



Homemade Chili in a Can



2 lbs. Ground Beef

1 onion diced

1 green pepper diced (I use frozen spaghetti veggies in lieu of onion and pepper)

3 Tbsp. Chili Powder

1 Tbsp. Cumin

2 tsp. crushed garlic



Brown ground beef, then add in veggies add spices. Cook for 5 minutes.



Add 1 can each:

tomatoes diced

tomatoes crushed

beans of your choice

baked beans with maple syrup

mushrooms



Heat through, then simmer for 30 minutes to 2 hours (the longer the better!).

Alison - posted on 08/28/2009

Homade Spaghetti Sauce in a Can



2 lbs. Ground Beef

1-2 cups chopped spaghetti vegetables (I buy frozen: onion, peppers, celery, carrots)

1-2 Tbsp. italien spices

2 tsp. crushed garlic



Brown ground beef, then add in veggies add spices. Cook for 5 minutes.



Add 1 can each:

tomatoes diced

tomatoes crushed

mushrooms



Heat through, then simmer for 30 minutes to 2 hours (the longer the better!). Add sugar or sweetner to taste.

Kristi - posted on 08/28/2009

I don't have a recipe for spaghetti sauce (that would include measurements any way) but I can tell you if you like (beef) meatballs cook them directly in your sauce for extra flavor. A chef once told me a couple rules to cooking: 1) season as you go and 2) fat equals flavor.