I used to make this recipe for parties a lot!: http://www.cherylsrecipes.net/recipe/chili-dip/ It was super fast and easy.
However, when I found out that I had wheat and soy allergies, I could no longer make it because every single canned chili I can find has soy (along with a lot of preservatives) in it! I am also not a big fan of Velveeta because it is so processed. So I came up with this recipe as a replacement and it is even better, although obviously not as easy! It is still not too difficult though. I will certainly be making it again!
If you would rather used canned chili for the convenience, just use 3 cans of chili in this recipe. Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.
Heat a large skillet over medium high heat. Add the oil and brown the ground beef.
As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings as that finishes cooking.
Add all other ingredients, except sour cream, to the cooked beef. Stir to combine and cover.
Bring to a boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. The time may vary depending on the type of noodles you use. Read the directions on the package. This gluten free Barilla fettuccine takes 13-14 minutes, but white spelt pasta takes 7 minutes!
Add the sour cream and stir. If it is too watery, let sit for 5 more minutes. Serve immediately.
Trim fat from beef and cut crosswise into 1/2" slices. In a large skillet heat 2 T. oil or wine, add onion and garlic and cook until tender.
Add beef and brown well on both sides.
Add mushrooms and saute 5 minutes longer.
Mix the flour with the beef, then add water, soup base, garlic, salt and pepper to the skillet. Bring to the boiling point, stirring constantly. Reduce heat, continue to stir and simmer until thickened.
Add sour cream and mix well. Continue to simmer until hot, but do not boil.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Brown meat mixture ingredients together with olive oil.
Add all Seasonings.
Note: If you are making this for another day, stop here. It will be easier to cool down and store in the refrigerator at this point, then finish it the day you are serving it.
Combine all ingredients and simmer until ready to serve. You will need to add water as it is cooking so it is not overly thick.
Serve with Frank's Red Hot Sauce, shredded cheese, sour cream, Fritos, sliced jalapenos, etc.
The chocolate chips add a richer flavor and beautiful color.
In a skillet, brown ground beef with onions and mushrooms, crumbling as it cooks. Add pepper, beef base and flour and stir to combine. Add water. Stir over medium high heat, until thickened to desired consistency.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
This tastes better than the box of Hamburger Helper, but is nearly as easy! No nasty chemicals or preservatives and it is easy to make it gluten free, wheat free, or soy free, since you are in control of the ingredients!
Heat a large skillet over medium high heat. Add the olive oil and brown the ground beef. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings while that finishes cooking.
Add all other ingredients (except sour cream) to the cooked beef.
Stir to combine and cover. Bring to boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. (The time may vary depending on the type of noodles you use. Read the directions on the package.)
Add the sour cream and let sit for 5 more minutes. Serve immediately.
Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.)
Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions.
When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Note that the meatballs will grow when cooking because of the raw rice in them.
Nutrition info on 5 meatballs with sauce: 258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein
I had never heard of this before we went to a hayride a few years ago and someone brought some stuffed pepper soup for the potluck. I loved it! She didn’t have a recipe, so I had to come up with one for it. I like this even better than Stuffed Peppers, and it is super easy and fast!
In a Dutch oven, brown beef with onion and peppers. Stir in the remaining ingredients. Cook until rice is fully cooked.
This can also be made in a crock pot. Cook beef, onion, and peppers in a skillet first, then transfer to crock pot with all other ingredients. Cook about 4 hours on high, or until rice is cooked through.
Since I have a soy allergy, I obviously cannot have soy sauce, which is in nearly every Chinese recipe out there! This is a great substitute for soy sauce, and it is reduced sodium! It will keep in the refrigerator for months.