Game Day Double Beef Chili

• Makes: 12 servings
• Yield: servings
• Prep: 20 mins
• Cook: 18 mins
• Slow Cook: on HIGH for 5 hours or LOW for 8 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds ground beef
• 2 large onions, chopped
• 8 cloves garlic, roughly chopped
• 2 pounds beef brisket, cut into 1-inch pieces
• 2 large green bell peppers, seeded and diced
• 1 can (28 oz) fire-roasted diced tomatoes
• 2 cans (8 oz each) tomato sauce
• 1/4 cup chili powder
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 6 cups cooked Texmati rice
• 1 1/2 cups shredded Cotija cheese
• Chopped scallion and red onion for garnish (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add ground beef, onions and garlic; cook 8 minutes, stirring occasionally. Place in slow cooker. Add remaining 1 tbsp oil and the brisket to skillet; cook 4 to 5 minutes per side, until browned. Place in slow cooker.
3. Stir in green peppers, tomatoes, tomato sauce, chili powder, paprika, cumin, salt and cayenne.
4. Cover and cook on HIGH for 5 hours or LOW for 8 hours.
5. Serve with rice and Cotija. Garnish with scallion and onion, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Game Day Double Beef Chili

Servings Per Recipe: 12
PER SERVING: 451 cal., 14 g total fat (6 g sat. fat), 92 mg chol., 865 mg sodium, 38 g carb. (4 g fiber), 41 g pro.

Baked Spaghetti and Meatballs

Ingredients

1. 1½ pounds ground beef
2. 1 cup seasoned panko bread crumbs
3. ¾ cup whole milk
4. 2 large eggs, beaten
5. Kosher salt and black pepper
6. 4 cups marinara sauce (32 ounces)
7. 12 ounces spaghetti, broken in half
8. 3 sprigs basil, plus leaves for garnishing
9. 8 ounces fresh mozzarella, sliced
10. Green salad, for serving

Directions

1. Heat oven to 400° F. In a large bowl, combine the beef, panko, milk, eggs, 1 teaspoon salt, and ½ teaspoon pepper and mix well. Form the mixture into 18 meatballs.
2. Whisk the marinara sauce and 1 cup water in a 2½-quart baking dish until well blended. Add the spaghetti and stir to evenly coat in the sauce; arrange in an even layer. Add the meatballs and basil sprigs on top. Cover and bake, gently stirring once or twice, until the pasta and meatballs are cooked through, 50 to 60 minutes.
3. Top with the cheese and broil, uncovered, 6 inches from the heat until the cheese melts and some meatballs are lightly browned, about 5 minutes. Garnish with the basil leaves and serve with the salad.

By Kay Chun

 

http://www.realsimple.com/food-recipes/browse-all-recipes/baked-spaghetti-meatballs?print

Crockpot Braised Beef Ragu with Polenta

Author: Pinch of Yum

 

Ingredients

 

For the Braised Beef Ragu

• 2 tablespoons olive oil
• 3 lbs. beef rump roast or round roast
• half a yellow or white onion, minced
• 3 cloves garlic, minced
• 2 28-ounce cans San Marzano whole tomatoes (see notes)
• ½ cup red wine
• 3 tablespoons tomato paste
• 1 teaspoon basil
• 1 teaspoon oregano
• 2 bay leaves
• 2 teaspoons salt
• black pepper to taste

For the Polenta

• 6 cups water
• 1-2 teaspoons salt
• 1¾ cup yellow cornmeal
• 3 tablespoons butter

Instructions

1. Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.
2. Place all remaining ingredients with the beef in a crockpot or slow cooker (5 quart size worked for me). Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir.
3. For the polenta, boil the water and add the salt. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly. Continue whisking or stirring for 2-3 minutes before removing from heat. Stir in the butter until melted (you can also add cheese I'M JUST SAYING). For solid and chewy polenta, pour into a rectangular dish, let cool for 15-20 minutes, and cut into pieces. For softer polenta (my preference), serve scoops of polenta immediately before it has hardened.

Notes

I've done this a few ways in terms of the tomato sauce -- I've used two cans, with one drained and one undrained. I've used two full cans, both undrained. And I've used just one can, undrained. So it can work a lot of different ways - it just depends on your desired meat-to-tomato ratio for the sauce.

Recipe by Pinch of Yum at http://pinchofyum.com/crockpot-braised-beef-ragu-polenta

Spanish beef and rice bowls with avocado

Ingredients

1. 1 cup brown rice
2. ¾ cup coarsely chopped roasted red peppers
3. ¼ cup pitted green olives, sliced
 (about 6 olives)
4. 1 tablespoon drained capers
5. 1 tablespoon red wine vinegar
6. 1 pound ground sirloin
7. 1½ teaspoons cumin
8. Kosher salt and black pepper
9. 4 cups shredded romaine lettuce
10. 1 avocado, quartered

Directions

1. Cook the rice according to the package directions.
2. Combine the peppers, olives, capers, and vinegar in a large bowl.
3. Heat a large nonstick skillet over medium-high heat. Add the ground sirloin and cook, stirring occasionally, until cooked through and beginning to brown, about 5 minutes. Reduce heat to low. Stir in the cumin and 2 tablespoons of the peppers and olives and cook for 2 minutes more. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Divide the rice evenly among 4 bowls and top evenly with the meat, lettuce, remaining peppers and olives, and avocado.

By Rachel Soszynski

http://www.realsimple.com/food-recipes/browse-all-recipes/spanish-beef-rice-bowls-avocado

slow cooker shepherd's pie

Ingredients 

1.   1½ pounds beef chuck, trimmed and cut into 2-inch pieces
2. 2 large carrots, chopped
3. 1 large onion, chopped
4. 1 cup low-sodium beef broth
5. 1 cup dark beer (such as Guinness)
6. 3 tablespoons Worcestershire sauce
7. 2 tablespoons tomato paste
8. 2 tablespoons all-purpose flour
9. Kosher salt and black pepper
10. 2 large russet potatoes, peeled
11. 2 cups frozen peas
12. ½ cup milk
13. 2 tablespoons unsalted butter

Directions

1. Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.
2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.
3. Mash the potatoes with the milk, butter, and ½ teaspoon each salt and pepper in a medium bowl.
4. Serve the stew topped with the mashed potatoes.

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-shepherds-pie