House cleaning is like stringing beads with no knot at the end of the thread.

"Usually the Lord gives us the overall objectives to be accomplished and some guidelines to follow, but he expects us to work out most of the details and methods." -Ezra Taft Benson-







Sunday, January 15, 2012

Chili Casserole

I got this from the Taste of Home Casserole Cookbook, I did make some changes though. ALSO, I make this in my Saratoga Jack Thermal Cooker, and we love it. I double this for my thermal cooker sometimes.



Chili Casserole
1 pound bulk pork sausage or hamburger or ground poultry
2 cups water
1 can (15-1/2 oz) beans (pinto, black, chili, cannelini, white), undrained
1 can (14-1/2 oz) diced tomatoes undrained, or salsa
3/4 cup uncooked rice (long or short grain)
1/4 cup onion, diced
1 TBS chili powder (I only use 1 tsp.)
1 tsp. Bug juice (worcestershire sauce)
1 tsp. prepared mustard
3/4 tsp. salt
1/8 tsp. garlic powder or a couple of cloves of garlic minced

Cheddar cheese

**In large pot for thermal cooker, brown the meat and onions over medium heat; add garlic when meat is half way done and continue to cook until not longer pink; drain. Add the rest of the ingredients, except the rice and cheese. Bring to a boil for 5 minutes, then sprinkle in rice and stir. Bring it back to a boil, then cover and place in thermal cooker.

Stove directions: In a skillet, cooke the sausage over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hhours or until rice is tender. Stir in cheese; cook 10 minutes longer or until cheese is melted. Yield: 6 servings.

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