Share a Receipe

iVillage Member
Registered: 02-05-2008
Share a Receipe
Wed, 12-30-2009 - 2:59pm
Seems like many of us enjoy cooking.
iVillage Member
Registered: 02-05-2008
Wed, 12-30-2009 - 3:07pm

iVillage Member
Registered: 04-28-2004
Thu, 12-31-2009 - 6:51am

I definitely enjoy cooking and baking!

iVillage Member
Registered: 02-05-2008
Thu, 12-31-2009 - 12:12pm
My boyfriend would love your pasta receipe!!
iVillage Member
Registered: 04-21-2008
Thu, 12-31-2009 - 6:31pm

This is hands-down one of the best chili recipes I've made. The ingredients sound a bit bizarre, but it makes a fantastic soup for cold, wintry nights. Even my two step-daughters will eat it and they're pretty picky eaters.

Texas-Style Chili

2 pounds lean ground beef
1 large onion, finely chopped
1 teaspoon minced garlic
3 cups tomato juice
1 cup mild taco sauce
1 ½ cups thick and chunky salsa
1 can (14.5 ounces) diced tomatoes
1 can (10.75 ounces) tomato soup
1 can (8 ounces) Dr Pepper
1 tablespoon balsamic vinegar
1 package (1 ounce) Williams Tex Mex Chili Seasoning
2 cans (15.5 ounces each) pinto beans, rinsed and drained
Salt, to taste
Tortilla chips, optional

Cook ground beef, onion and garlic in large Dutch oven over medium-high heat until beef is browned, stirring frequently to crumble beef; drain. Stir in tomato juice, taco sauce, salsa, diced tomatoes, tomato soup, Dr Pepper, balsamic vinegar and Williams Chili Seasoning. Heat to a boil. Stir in beans and salt, if desired. Cover, reduce heat and simmer 30 to 60 minutes.

Ladle into bowls and serve with tortilla chips, if desired.

Makes 8 servings

Not everyone may be able to find Williams seasonings in his or her grocery store, but any type of chili seasoning may work.

  "Aut dosce, aut disce, aut discede"