Hearty Instant Pot Beef Chili

 You won't believe how quickly you can make a pot of chili! Thank you, Instant Pot!

INGREDIENTS

1 Tablespoon vegetable oil

2 tsp minced garlic

1 pound lean ground beef

1 large green bell pepper, chopped

1 onion, chopped

6 stalks of celery, chopped

1 package McCormick's Chili Seasoning

1 cup water

1 15 ounce can Ranch Style Beans

1 15 ounce can kidney beans, drained and rinsed

1 15 ounce can RoTel Original tomatoes

1 15 ounce can fire-roasted diced tomatoes

1 15 ounce can tomato sauce

Salt and Pepper

INSTRUCTIONS

Set Instant Pot to sauté. Add oil and garlic. Once the oil is hot, add ground beef. Break it up as it browns. Once browned, add onion, green pepper and celery to the beef. 

Cook until the onion is translucent. Then, add the seasoning mix. Stir to combine.

Turn the Instant Pot off of sauté. Add 1 cup of water and stir to combine all ingredients, scraping up any browned bits on the bottom of the pot.

Add ranch beans and kidney beans. Stir to combine.

Add Ro Tel, diced tomatoes and tomato sauce on top. Do NOT stir.

Put lid on Instant Pot, set valve to seal and set for 10 minutes.

Once time is up, allow to naturally release or if  not completely released after 30 minutes, release the steam.

Open Instant Pot, stir and enjoy!

Add topping of your choice such as sour cream, grated cheese, etc.

Chipotle CopyCat Steak Burrito Bowl

 This quick and easy dinner from Healthy Little Peach comes together quickly for a weeknight meal.

INGREDIENTS  for 4 people

1 pound lean steak, such as sirloin or flank

1 - 2 Tablespoons avocado oil

2 tsp chili powder

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

Salt and pepper to taste

1 cup jasmine rice

2 cups shredded lettuce

1 (15 ounce) can black beans, drained and rinsed

1/2 cup shredded cheddar cheese

1/2 red onion diced

1 cup corn kernels, fresh, canned or frozen

1/2 cup guacamole

1/2 cup pico de gallo

1/4 cup chopped cilantro

Lime wedges

Sour Cream

INNSTRUCTIONS

Combine steak seasonings in small bowl and mix well. Season both sides of steak. Heat grill pan or cast iron skillet over medium-high heat. Add avocado oil and sear steak for a few minutes on each side or to desired state of doneness. Place on cutting bowl to rest.

Warm beans and corn. Add pinch of salt.

Assemble bowls by starting with base of shredded lettuce. Around the bowl, add steak, rice, corn, beans, cheese and red onion. Top with guacamole, sour cream and cilantro.

Taco Pockets

 A quick hand-held meal for the times when you can't sit down for dinner.

Ingredients

1 pound ground beef

1/2 cup chopped onions

1 packet taco seasoning

2/3 cup water

1 1/2 cups salsa, divided

1 can (16.3 oz) refrigerated Grands Homestyle Buttermilk biscuits

1 cup shredded Mexican blend cheese

Instructions

Preheat oven to 375 degrees. Spray cooking sheet with cooking spray. In medium sized skillet, cook ground beef and onions over medium-high heat, stirring frequently, until browned. Drain off any liquid and fat.

Add taco seasoning, water and 1/2 cup salsa. Cook over medium heat until thickened.

Separate 8 biscuits. On floured surface, use a rolling pin to press each biscuit into a 6-inch round. Spoon 1/3 cup beef mixture and 2 tablespoons of the cheese on each round. Fold dough over in half, covering beef and cheese. Press edges to seal. Place on cookie sheet.

Bake 12 - 15 minutes or until golden brown. Serve with remaining salsa.

Beef Enchilada Casserole

 Deconstructed beef enchiladas comes together easily with canned enchilada sauce and taco seasoning.

INGREDIENTS

1 pound ground beef

1/2 medium white onion

2 cloves garlic minced

1 jalapeno pepper, seeded and minced

1 packet taco seasoning (your choice of mild or spicy)

1/3 cup water

1 can black beans, drained and rinsed

1 3/4 cup red enchilada sauce

12 (4.5 inch) corn tortillas

About 3 cups shredded Mexican cheese mixture (cheddar and jack)

Optional Toppings:

Shredded lettuce

Sliced black olives

Chopped tomatoes

Sliced jalapenos

Sour Cream

INSTRUCTIONS

Preheat oven to 350 degrees.

Brown ground beef in skillet, breaking up as it cooks.

Once the meat is no longer pink, spoon off any grease.

Add onions, jalapenos and garlic to skillet. Continue to cook until the onions are translucent, about 6 minutes.

Sprinkle taco seasoning over the mixture. Stir to combine. Add water and stir until coated.

Add beans. Stir to combine.

Pour 1 1/4 cup enchilada sauce into a pie pan. One at a time dip the corn tortillas into the sauce. Line  the bottom of a 9x9 inch casserole with the dipped tortillas, overlapping them to totally cover the bottom of the pan.

Sprinkle 1/2 cup cheese over the tortillas. Top with half of the meat mixture; then another 1/2 cup of cheese.

Repeat the process, by dipping more tortillas and covering the layers in the casserole, then topping with 1/2 cup of cheese, the remaining meat and another 1/2 cup of cheese.

Top with another layer of dipped tortillas. Pour the remaining enchilada sauce over the top. Sorinkle remaining cheese on top.

Cover with aluminum foil. Bake for 25 minutes. Remove foil and bake 10 minutes longer.

Allow to cool for 10 - 15 minutes. Cut into squares and garnish with desired toppings.

Cheeseburger Sliders

 Guaranteed to be a hit with kids - and adults too!

Ingredients

1 dozen slider buns

1 T. olive oil (divided)

1/2 yellow onion, chopped

1 pound ground beef

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 T. Worcestershire sauce

1/4 cup mayonnaise

2 T. ketchup

1 T. mustard

1 1/2 cups shredded cheddar cheese ( or cheddar-jack mix)

Dill pickle slices

1 T. everything bagel seasoning

Instructions

Preheat broiler. Remove rolls from packaging. Separate tops from bottoms and place bottom half of rolls on a sheet pan, cut side up. Broil until lightly toasted. Watch them carefully so they don't burn.

Heat one Tablespoon olive oil in skillet. Add onions and cook until softened. Add ground beef and cook, breaking up into small pieces as it cooks. Increase heat to medium-high. Add Worcestershire sauce and salt and pepper. Stir to combine and cook until meat is no longer pink and most of the liquid is evaporated, about 8 minutes. Spoon out any accumulated grease.

Preheat oven to 375 degrees. Combine mayo, mustard and ketchup in small bowl.

Place toasted bottom half of buns in 9x13 inch baking dish. Spread the mayo mixture over the sliced buns in pan. Top with half of the cheese.  Layer the meat mixture over the cheese, then top with remaining cheese and a pickle on each one. Cover with the top half of the bun.

Brush the tops of the buns with remaining olive oil. Sprinkle everything bagel seasoning on top.

Bake 10- 12 minutes or until cheese is melty and tops are toasted. Pull sliders apart and serve warm.

These can be prepared ahead and baked just before serving. Store covered in refrigerator until ready to bake.

Caramelized Onion Hamburgers

 Looking for a better burger? This is it. This recipe from "I Wash You Dry" adds a generous amount of caramelized onions to the meat, adding so much flavor. Grill them on the barbeque or stovetop

Ingredients

1 large sweet or yellow onion

1 T. olive oil

1 T. butter

1 1/2 pounds ground beef (85% lean)

1 T. mayo

2 tsp seasoned salt, divided

1/2 tsp garlic powder

1/4 tsp. black pepper

Sliced provolone cheese.

Instructions

Peel and finely dice onion. Heat a skillet over medium high heat. Add olive oil and butter. When hot, add diced onion and cook, stirring occasionally for about 30 minutes or until onions turn a golden brown color. Remove from heat and cool to room temperature.

In mixing bowl, combine beef, mayo, 1 tsp seasoned salt, garlic powder, pepper and caramelized onions. Shape into 5 hamburger patties. Season each side of the patties with remaining seasoned salt and grill over medium-high heat, about 3 - 5 minutes per side.

Just remove removing from grill, top with provolone cheese.

Chili Mac Ragu

 A chili mac ragu is the best descriptor for this recipe.  The combination of spices produce a sauce that is hearty and complex in flavor.

Ingredients

1  pound ground beef

1 small (or 1/2 large) onion, chopped

3 cups beef stock

1/2 cup tomato paste

1 1/2 Tablespoons chili powder

1 Tablespoon apple cider vinegar

1 tsp. Worcestershire sauce

4 1/2 tsp cocoa powder

1/2 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/4 - 1/2 tsp ground cayenne pepper

1/8 tsp ground allspice

1/8 tsp ground cloves

1 bay leaf

Salt and pepper to taste

1/2 pound Campanelle pasta

Grated cheddar cheese and chopped green onions for topping

Optional:  Add 1/2 pound sliced baby bella mushrooms; brown along with beef and onions.

Instructions

In Dutch oven, brown ground beef and onion, about 10 minutes. Drain fat if needed.

Add beef stock and simmer for 10 minutes.

Add tomato paste, cocoa, vinegar, Worcestershire sauce and all spices and herbs. Simmer uncovered for about 45 minutes, allowing sauce to reduce.

In separate pot, bring salted water to boil. Cook Campanelle according to manufacturer's instructions.

Serve sauce over pasta. Top with cheese and chopped green onion.

Beef and Barley Soup

 Hearty and delicious - this is the perfect soup for a cold winter's night.

From Cooking Classy

Ingredients

2 pounds chuck roast, trimmed of excess fat and cut into bite size pieces 

3 Tablespoons olive oil 

1 1/2 cups chopped carrots

1 cup chopped celery

3 Tablespoons tomato paste

1 1/2 Tablespoons chopped garlic

2 cups chopped onion

2 (32 ounce) cartons low-sodium beef broth  (or chicken broth)

1 Tablespoon soy sauce

2 tsp. Worcestershire sauce

2 tsp. minced fresh rosemary (or 1/2 tsp dried)

2 tsp. minced fresh thyme (or 1/2 tsp dried)

Salt and pepper

1 cup pearl barley

3 Tablespoons chopped fresh parsley

Instructions

Heat 1 Tablespoon oil in large soup pot.  Add 1/3 to 1/2 of the beef. Season with salt and pepper. Sear until lightly browned, about 3 minutes. Then, flip and cook one minute longer. Remove to plate and repeat with remaining beef.

Add additional 1 Tablespoon oil to pot. Add carrots, celery and onions. Saute about three minutes.

Add tomato paste and garlic and cook an additional minute.

Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper. Return beef to pot.

Bring mixture to boil; then reduce heat to low, cover and simmer for 45-60 minutes. Add barley, cover and cook an additional 45-60 minutes.

Stir in parsley.

Beef and Mushroom Burgers

This is not only a healthier burger, but it is full of mushroom flavor. Substituting half of the meat for mushrooms is the secret to this recipe.

Ingredients

8 ounces cremini mushrooms, stems removed
4 ounces white mushrooms, stems removed
1 Tablespoon canola oil
1 cup finely chopped onion
4 large garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
8 ounces 90% lean ground sirlion
Cooking spray

Instructions

Place cremini and white  mushrooms in a food processor. Pulse 4 or 5 times or until coarsely chopped.
Heat a large skillet over medium-high heat.  Add oil and swirl to coat. Add onion and garlic and saute about 3 minutes. Add mushrooms, 1/4 tsp salt and 1/8 tsp pepper. Cook 7 - 10 minutes or until the liquid evaporates, stirring occasionally. Remove from heat and cool mushroom mixture completely.

Place beef in bowl. Add cooled mushroom mixture and combine with your hands. Refrigerate for 10 minutes. Shape into four patties. Sprinkle with remaining 1/4 tsp salt and 1/8 tsp pepper. Refrigerate until ready to grill.

Heat a cast iron skillet over medium-high heat. Coat pan with cooking spray. Place patties in pan and cook about 3 minutes on each side or until desired doneness.

Recipe Source: Cooking Light

Thai Red Curry Beef

The combination of coconut milk and red curry paste is delicious!

Ingredients

5 Tablespoons red curry paste
4 cups canned coconut milk
2 Tablespoon fish sauce
2 teaspoons sugar
1 large or 2 medium russet potatoes, peeled and diced
3 large carrots, peeled, cut lengthwise and sliced into 1/4-inch slices
1/2 cup fresh basil, stems included
1 1/2 - 2 pounds flatiron steak, sliced into 1/4-inch slices
1/2 medium  onion, thinly sliced
1/2 red pepper, sliced

Instructions

Combine 3 - 5 Tablespoons of the thick coconut cream from the top of the can of coconut milk with 5 Tablespoons red curry paste.
Heat a skillet over medium heat. Add the red curry mixture and cook until fragrant and slightly browned, about 3 minutes.
Add remaining coconut milk and bring to a boil. Add the potatoes,carrots and red pepper. Boil until reduced by a quarter, about five minutes.
Add beef, onion, fish sauce and sugar. Reduce heat to a low simmer and cook until the meat and vegetables are cooked through, about 20 minutes.

Serve with cooked rice.

Extraordinary Beef Stroganoff

This recipe is decadent goodness! Slow cooking the meat adds a depth of flavor and the addition of a small amount of cream cheese add richness to the flavor.

Ingredients

1 1/2 pounds top round beef, cut into pieces about 2 inches long and 1/2 inch wide
Salt and coarsely ground pepper
1/4 cup all-purpose flour
1 Tablespoon canola oil
4 Tablespoons unsalted butter
8 ounces white button mushrooms, sliced
3 cloves garlic, minced
1 medium-sized white onion, sliced
2 cups beef broth
2 Tablespoons soy sauce
2 Tablespoons grainy mustard
2 bay leaves
4 sprigs fresh thyme
12 ounces egg noodles
3 ounces softened cream cheese
1 cup sour cream
Chopped parsley for garnish

Instructions

Season the meat with pepper. Toss with flour to coat.
In Dutch oven, heat oil and 2 Tablespoons butter. Add the meat in batches and brown on both sides. Salt the meat after it has been browned. Remove from pan and set aside.
Add the mushrooms and onion to the pan and cook, stirring often, until translucent and slightly browned, about 5 - 8 minutes. Add minced garlic and cook one minute more. Add the meat back to the pan. Add beef broth, soy sauce, mustard and bay leaves. Bring to a simmer.  Use a wooden spoon to scrap up all the brown bits from the bottom of the pan. Cover and place in 325 degree oven. Cook for 2 1/2 hours. Add thyme and cook an additional 10 minutes.
Remove from oven and return to stove top. Add sour cream and cream cheese and stir to incorporate.
Add additional salt and pepper, if needed.
Cook egg noodles according to manufacturer's instructions. When cooked, drain noodles and transfer to bowl. Add remaining 2 Tablespoons butter to the noodles and stir until melted.
To serve, place a portion of noodles on a plate. Top with stroganoff and garnish with chopped parsley.
Serves 4.

Flat-Iron Steak Salad with Mustard-Anchovy Dressing

This recipe is adapted from "Eating Well".

Ingredients
For the Marinade:

1 Tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon black pepper
1 Tablespoon minced garlic
3 Tablespoon olive oil
2 Tablespoon red wine vinegar

For the Salad Dressing:

3 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
3 anchovy fillets or 1 1/2 teaspoons anchovy paste
1 large clove garlic
1/2 teaspoon black pepper
1/4 cup olive oil

1/2 cup crumbled blue cheese
Flat Iron steak - about 1 1/2 pounds
1 pint grape tomatoes, cut in half
12 cups romaine lettuce, torn into bite-size pieces

Instructions

Combine marinade ingredients in plastic sealable bag. Add steak and turn in the bag to coat thoroughly. Allow steaks to marinate for 1 hour at room temperature or refrigerate for up to one day.

Prepare salad dressing by placing vinegar, mustard, anchovy, garlic and pepper in mini food processor and process until smooth. Add 1/4 olive oil and process until creamy. Set aside. This can be made ahead and refrigerated for one day.

Cook the steaks on outdoor grill or on ridged grill pan over medium-high heat for approximately 4 minutes on each side.
Transfer to clean cutting board. Allow to rest for 10 minutes. Slice into 1/4 inch slices.

Toss the lettuce with the tomatoes and, then, with the salad dressing. Divide among 4 plates. Top with sliced steak and garnish with blue cheese.

Perfect Filet Mignon

Filet mignon steak is a treat, but often it is overcooked or too rare. This is the method to prepare it perfectly every time!  Use steaks that are 6 - 8 ounces and about 2-inches thick.

Ingredients

2 filet mignon steaks, 6 - 8 ounces each and 2 inches thick
1 Tablespoon olive oil
About 1/2 teaspoon each salt and pepper

Instructions

Remove the steaks from the refrigerator and set them on the counter to come to room temperature. Preheat oven to 425 degrees. Season the steaks with salt and pepper on each side.

Heat a large oven-proof skillet (I prefer cast iron) over medium-high heat. Add olive oil and let it get hot.
Add the steaks to the skillet and let them brown for 4 minutes. Use a timer and don't move them during this time.  After four minutes, flip the filets and immediately place them in the oven.
Cook 5 - 7 minutes, depending on your preferred level of doneness.  (less time for rare; more for well done).
Remove from oven and transfer filets to clean plate. Tent with foil and let them rest for 5 minutes.
Leaving the steaks in the baking skillet may cause them to overcook from the residual heat in the pan.
Spoon any juices from the baking skillet over the steaks and serve immediately after the 5 minute rest.

Grilled Flank Steak

It's grill time again. This marinade turns a flank steak tender and flavorful.

Ingredients

1/2 cup dry red wine
1/2 cup soy sauce
4 large cloves garlic, peeled and smashed
1/4 cup chopped parsley
Coarsely ground black pepper
1 flank steak - about 1 1/2 pounds

Instructions

In the morning, combine all ingredients, except steak, in a glass dish or plastic food storage bag. Add the flank steak and toss to coat it well with the marinade.

Refrigerate and marinate for at least 8 hours, turning several times throughout the day. Remove from the marinade and pat dry with paper towel (IMPORTANT STEP).

Grill steak over high heat for about 4 minutes on each side. Remove to cutting board. Allow to rest for 10 minutes. To serve, slice thinly on the diagonal and arrange on platter.

Crock Pot Corn Beef and Cabbage

This is my go-to recipe for Saint Patrick's Day!

Ingredients

4 carrots, peeled and cut into 3 inch pieces
3-4 pound corn beef brisket
2 - 3 medium onions, quartered
1 cabbage, cut into wedges
1 - 2 cups water
A variety of mustard.

Instructions

Put ingredients in crock pot in order listed. Cover and set to low for 12 - 15 hours or high for 7 - 10 hours. Push cabbage wedges into the liquid after about 5 hours of cooking.
When done, remove the brisket and slice. Place meat and vegetables on serving platter.
Serve with a variety of mustard.

Taco Casserole

All the flavors of beef tacos in a single dish.

Ingredients

1 Tablespoon oil
1/2 cup chopped onion
2 minced garlic cloves
1 pound ground beef
1 28-ounce can diced tomatoes
1 package taco seasoning mix
1 4-ounce can diced green chilies
1/4 cup sliced black olives
2 (7 or 8 ounce) packages cheese flavored tortilla chips, lightly crushed
1/2 pound shredded mozzarella cheese
2 cups sour cream
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees.
Heat oil in large skillet. Add onion and garlic and saute until translucent. Add meat and cook until browned, stirring frequently. Blend in tomatoes, taco seasoning, chilies and olives and simmer about 10 minutes.
Grease 9x13 inch pan. Layer half of the chips over the bottom on the pan. Add all of the meat mixture on top; then top with mozzarella cheese. Then top with sour cream. Top with remaining chips.
Bake until heat through, about 30 minutes. Sprinkle with cheddar cheese and continue baking until cheese melts, about 5 minutes.

Beef Bourguignon

This is a crockpot version of the dish that made Julia famous!
Perfect for a winter evening.

Ingredients

6 strips bacon
3 pounds stew meat
1 large carrot - peeled and sliced
1 medium onion - sliced
3 Tablespoons flour
1 (10 ounce) can beef broth
1 1/2 cups dry red wine
1 Tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
1/2 pound small white onions
1 pound fresh mushrooms
2 Tablespoons butter

Instructions

Cook bacon until crisp in large skillet. Remove from pan and allow to drain on paper towels. Add beef to same pan and brown well. Place browned beef in crock pot. Brown sliced onion and carrot pieces in same skillet. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour.
Add beef broth. Mix well and add to crock pot. Add all remaining ingredients expect mushrooms. Cover and cook on low for 8 - 10 hours.
Saute mushrooms in butter. Add to crockpot one hour before serving.

Wine-Braised Short Ribs

Comfort food for a cold winter day.

Ingredients

12 short ribs - about 3.5 pounds
1 Tablespoon oil
Salt and pepper
1 large onion, cut into medium dice
3 garlic cloves
2 teaspoons dried thyme
3 Tablespoons flour
1 1/2 cups red wine
1 1/2 cups chicken broth
1 can (14.5 ounces) petite diced tomatoes

Instructions

Adjust oven rack to lower middle position and heat oven to 400 degrees. Toss short ribs evenly with oil. Salt and pepper the ribs. Heat a Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add short ribs to the pan. Cook each batch, turning only once, until well browned on each side - about 5 minutes.
Drain all but one Tablespoon of grease from the pan. Add onion, Saute until lightly browned and translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to pot and bring to a simmer. Place a heavy-duty piece of foil over the pot. Use a potholder to press down the foil so that it touches the stew. Seal foil around the edges. Place lid on pot. Place pot in oven and cook until the ribs are fall off tender, about 1 1/5 hours.

Slow Cooked Vegetable Beef Soup

This is a go-to recipe for a cold winter day. It cooks all day in the crock pot and fills the house with comforting aromas. Simple and good!

Ingredients

1 pound beef stew meat, cut into small pieces
1 (14.5 ounce) can diced tomatoes, not drained
2 carrots, sliced
2 stalks of celery with tops, sliced
2 small-medium onions (or 1 large onion), diced
2 potatoes, diced
3 cups water
1 teaspoon salt
4 peppercorns
3 beef bouillon cubes
1 package (10 ounce) frozen mixed vegetables

Instructions

Combine all ingredients in crock pot except frozen vegetables. Cover and cook on low for 12 hours (or high for 7-10 hours). Add frozen vegetables during last two hours of cooking.

Neopolitan Casserole

I have no idea why this is called Neopolitan Casserole. It is basically a hamburger-macaroni dish that I made many time when I was a working mom. Kids loved it and it can be done in half an hour.

Ingredients

1 pound ground beef
1/2 cup chopped onion
3 cups tomato juice
1 teaspoon salt
1 teaspoon oregano
1 cup uncooked elbow macaroni
 Grated Parmesan cheese

Instructions

Brown ground beef and onions in large skillet. Remove any excess grease.
Add remaining ingredients. Cover tightly and simmer for 20 - 25 minutes. Stir occasionally to keep macaroni from sticking to pan.
Sprinkle with Parmesan cheese.