Meaty Garden Chili

Thought chili would be good for dinner tonight given the stormy, wet weather we're have today ... here's what I put together ... A Meaty Garden Chili!! Think I'll serve it with corn bread and a salad. Yummy!

Hoping it tastes as good as it smells :-)

Ingredients

• 2 pounds lean ground beef
• 1 pound bulk Italian sausage
• 2 (15 ounce) cans kidney beans, drained & rinsed
• 1 (27 ounce) can chili beans in chili sauce
• 2 (15 ounce) cans tomato sauce
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 4 beef steak tomatoes, diced
• 3/4 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons Franks Red Hot sauce
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• Garnish: Shredded Cheddar Cheese, Sour Cream, Chips, Green Onion ... ???

Directions

1. Place ground beef & sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. Combine meat and all other ingredients in slow cooker and cook on low for about 8 hours or on high for about 4-5 hours.

Feta, Basil, & Tomato Stuffed Chicken

Came up with this for dinner last night while trying to use up some stuff I had on-hand ... turned out pretty tasty :-) Served over whole grain angel hair pasta tossed with EVOO, minced garlic, tomatoes, and basil. Finished off the dish with a light drizzle of balsamic vinegar and a glass of Cab Sauv :-) Cheers!

 

Ingredients:

• 2 boneless, skinless chicken breast
• 1/4 cup chopped basil
• 1/4 cup diced sun-dried tomatoes
• 1/4 cup feta cheese
• salt & pepper to taste
• Breadcrumbs 
• Balsamic vinegar

Directions: 

1. Preheat oven to 350 degrees. Lightly grease a baking dish.
2. Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. 
3. Sprinkle with salt and pepper, basil, sun-dried tomatoes, and feta. 
4. Roll up the chicken and secure with toothpicks.
5. Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and sprinkle bread crumbs over top of the chicken.
6. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.