supper on a cold night ~ fast and easy chili

2 pound ground beef
2 TBS. minced garlic
2 TBS. dried onion flakes
2 TBS. olive oil
2 pkgs. taco seasoning
1 64 oz. can tomato juice
1 30 oz. can chili beans
1 28 oz. can petite diced tomatoes

Brown beef, minced onion, and garlic in olive oil. Add taco seasoning and mix well. Add juice, tomatoes, and beans. Allow to simmer on low for 1 hour.

Serve with grated cheese, corn chips, crackers, sour cream, salsa, or whatever your family likes.

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  1. says

    You spoke of a Farm Journal recipe for bread stuffing your grandmother used to make. I have used a FJ stuffing recipe for years and now cannot find it.

    I wondered if you would be willing to share the FJ recipe your grandmother used to make. (traditional bread stuffing)



  2. says

    Hi Pat,

    My grandma’s recipe for stuffing was actually made without a recipe except what was in her head but it was quite similar to this one from my old Farm Journal cookbook. She didn’t stuff the turkey but baked the dressing separately, which is also what I have done for years. Here is the FJ one I have:

    1/2 c. butter or margarine
    1/2 cup turkey fat
    1/2 cup chopped onion
    2 . chopped celery
    5 loaves day-onld bread
    2 TBS. salt
    1 tsp. pepper
    1 tsp. seasoned salt
    12 1/2 to 3 quarts liquid, broth or broth/milk combination
    3 beaten eggs
    ground giblets, optional

    Melt butter and turkey fat in skillet. Add onion and celery and saute for 10 minutes.
    Cube bread. Add seasonings, cooked onion, celery, and fat.

    Add liquid, eggs and giblets. (I never do this. I hate organ meat.) Mix lightly.
    Pile in large, greased pan. Cover with foil and bake at 350 for 30-50 minutes.

    Serves 50, which is how much my grandma made.

    This is the recipe I will use for Thursday which will feed 5, including 2 teen boys, with leftovers for the weekend. Note that the garlic and the “wetness” of the stuffing are the key ingredients)

    2 1 pound packages Pepperidge Farms seasoned stuffing mix
    2 cup chopped celery
    2 cup chopped onion
    2 -3 TBS. minced garlic (most important ingredient)
    1 ½ TBS. dried parsley flakes
    2 sticks butter
    1 ½ to 2 quarts chicken broth made from scratch, canned soup base, or bouillon. Usually I place the neck of the turkey in a pot and add fresh ground pepper, 2 tsp. of salt, a handful of celery leaves and half an onion, quartered. I cover it all with water, bring to a boil, and then simmer for several hours until I have a good broth.
    In pan, melt butter over low heat and saute vegetables and garlic until tender. Toss with stuffing mix in large bowl. Pour broth over bread until the stuffing is completely soaked, even wet. (This is truly the secret to all great stuffing. My grandma’s perfect bread stuffing always looked like soup before it was baked. I add the stock a cup at a time until it just “looks” right. You will get the hang of it.) Put in pan and cover with foil. Bake at 350 degrees for 1 hour. Or, since oven space is usually hard to come by on Thanksgiving or Christmas, I put this in the crock pot for a few hours on low with good results.

    Instead of stuffing the turkey, here is what I do. I rinse out the cavities of the bird and inside place 2 sticks of butter, one onion, peeled and quartered, one orange, also peeled and quartered, 2 TBS. minced garlic, a sprinkle of coarse salt overall. I discard all of this when turkey is roasted but it will guarantee the most wonderful drippings for the gravy. Also, after the turkey is carved, I put the whole carcass with the remaining drippings in a stock pot, cover with water, and make broth for turkey soup. Can easily be frozen for later, adding a few cups of leftover turkey and putting vegetables, rice, or noodles in to cook a while before serving.

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