Chili Mac

 We know with the chilly temperatures creeping upon us

that you are going to have leftover chili.

What better way to use leftover chili than Chili Mac?

It is quick, easy, and makes a terrific meal.

And if you missed Johnie's Thick Chili recipe 

you can click it here.

 This can even be served up in Tupperware and placed in the freezer

for those busy weekday work lunches.

Serve this up with garlic toast and everyone will be satisfied.

This is what we did:

Chili Mac

1 rounded cup of uncooked pasta (we used the tri-color pasta) cooked al dente.

3 c. of prepared chili

Mix cooked pasta and chili together. Place in a small casserole dish, place 1 1/2 c. shredded mozzarella on top, and bake at 350 degrees F. for 30-35 minutes.

See Ya'all Soon

Chorizo Steak Chili Burritos

I have to get this recipe in print before I forget.

 Over this last weekend Johnie tried to leave Angie in the dust

with the cooking of the meals.

Once Johnie gets started there is no stopping him.....

Angie is one lucky lady to have a man that can cook so well.

 Sunday morning Johnie pulled the steaks out of the fridge.

He likes to season them up and get them to room temperature

before he grills them.

This recipe is going to be a step-by-step

Angie desperately trying to keep up,

kind of post.

 Johnie also threw together some mushrooms and onions in a foil pack.

Two cans of mushrooms

One onion sliced

Two tablespoons of butter cut in pieces

The seasonings: salt, pepper, and Tony's creole spice

 Johnie thought it was kind of funny that Angie was desperately

trying to write everything down.

When he thinks something is funny he has to get it on film.

Why not capture laughter?

Laughter is one of life's best medicines.

 We ended up with one grilled steak left over.

Johnie sliced the steak real thin and mixed it with the leftover

mushrooms and onions.

He browned 1/2 pound of ground chorizo in a medium skillet.

After the chorizo was browned he added the sliced steak,

onions and mushrooms.

He heated everything up for about 3-5 minutes.

 Johnie then added 1 cup of leftover chili.

And if you missed his recipe, 

just click here. 

He scooped about 1/2 c. of the meat mixture into the center

of 6- 10 inch flour tortillas.

Then he folded in the ends and rolled them up. 

 He placed the them seam side down in a small casserole dish.

Topped the burritos with about 2 c. of chili,

and placed the dish into a preheated 350 degree F. oven

for about 25-30 minutes.

The last 5 minutes Mexican shredded cheese was added on top.

About 1 1/2 c.

 Just a little FYI....

These are very filling.

We had a late lunch on Sunday,

Johnie made these burritos for dinner,

and we both took two bites and said we were full.

You could also top these with toppings of your choice.

Sour Cream,

Lettuce,

Pico De Gallo,

Avocado,

etc.....

We hope you enjoy this recipe.

And if you want to make these quickly you can just use

canned chili of your choice.

It is a great way to use up leftover grilled steak.

See Ya'all Soon

Johnie's Thick Chili and The Weekend

Angie talked Johnie into making his signature chili.

She talked him into writing down all his measurements 

and ingredients to make things easy for you.

So his secret chili recipe is now given to the cyber world.

Not a secret anymore Johnie....

When you operate a blog there are no secrets.

Everything is thrown out of the closet kitchen.  

When a man cooks in the kitchen and enjoys it,

a woman must keep her opinions and mouth shut.

Just let the man have free rein.

Angie stepped back and let Johnie work his magic.

And she knows that silence is golden.....

She wants him to cook more for her.

And the chili.....
It was amazing!
Nice and thick,
cracker sitting thick,
rib sticking thick,
and it produced an awesome nose run.
You can tell when something is spicy good by the way your
nose runs, and produces good forehead perspiration beads. 

The weekend was quiet.

The temperatures were quite chilly so we locked ourselves in

and did some cleaning and rearranging.

We brought our outside plants inside for the winter.

Sunday was a SyFy day along with cat naps.

It is October.....

Johnie is in the mood for scary movies.

This is how Johnie made his chili:

Johnie's Thick Chili

1 1/2 lb. ground beef

1 med. onion, chopped

Salt & pepper

Brown meat with onion.

In a small bowl add:

1 tsp. cayenne pepper

1 tsp. crushed red pepper flakes (or less if you don't like the hot)

1 tsp. onion salt

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. ground cumin

1 envelope chili seasoning of your choice

Add to meat mixture after meat is fully cooked.

Mix in:

3 (4 oz. cans) mushrooms, undrained

1 (28 oz. can) diced tomatoes, undrained

2 (6 oz. cans) tomato paste

2 (15 oz. cans) prepared chili of your choice

4 (8 oz. cans) tomato sauce

1 (15 oz. can) black beans, rinsed and drained

Bring to a simmer. Cover and allow to simmer for a couple hours, stirring occasionally.

See Ya'all Soon