Best 8 Kittencals Chili Simple And Delicous Recipes

KITTENCAL'S CHILI SEASONING MIX

Steps:

• Mix all ingredients together.
• Store in an airtight container at room temperature or refrigerate.
• Shake the bottle before using.
• Use any amount desired in recipes.

KITTENCAL'S CHILI, SIMPLE AND DELICOUS

Steps:

• In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
• Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
• Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
• Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!).
• Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.
• Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.

KITTENCAL'S CHILI SPAGHETTI

Steps:

• In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
• Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
• Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
• Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
• Delicious!

KITTENCAL'S FAMOUS CAESAR SALAD

Steps:

• In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
• Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
• Adjust seasonings to taste.
• Thin with buttermilk (or milk) for a thinner consistency if desired.
• Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
• Toss desired amount of dressing with Romaine lettuce and croutons.
• Sprinkle with more grated Parmesan cheese if desired.

KITTENCAL'S GARLIC CROUTONS

Steps:

• Set oven to 325°F.
• Lighly grease a large baking sheet.
• Place the butter, garlic powder or fresh minced garlic and salt or seasoned salt in a microwave-safe bowl and microwave until melted.
• Mix in the dried parsley (if using).
• If you are using fresh garlic allow the melted butter mixture to sit at room temperature for 30 minutes to infuse the garlic flavor into the butter.
• Brush both sides of the bread slices liberally with the melted butter mixture using a pastry brush.
• Using a serrated knife slice into small cubes or desired sizes.
• Place the bread cubes onto the baking sheet.
• Bake for 25 minutes, or until desired crispness (watch closely these brown quickly!).
• Let cool and store in a covered container in the fridge or freeze.

KITTENCAL'S EASY AND DELICIOUS RANCH-PARMESAN CHICKEN

Steps:

• Set oven to 400° degrees (set oven rack to lowest position).
• In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
• Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
• Coat in the breadcrumb mixture.
• Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
• Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
• If desired you can sprinkle black pepper over the chicken pieces .
• Bake uncovered for about 30-35 minutes or until the chicken is cooked).

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE

Steps:

• In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
• Add in garlic and cook for 2 minutes.
• Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
• Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
• Add in the wine and simmer for 2-3 minutes, stirring.
• Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
• Season with black pepper.
• Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Steps:

• Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
• I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
• Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
• Wash and scrub the cucumbers well under cold water.
• Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
• For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
• To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
• Ladle the HOT brine into each jar up to 1/2-inch from the top.
• Immediately place the lids on but DO NOT tighten completely.
• TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
• Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
• Remove the jars; set aside.
• As they cool you should hear the lids popping and they should have a small "dip" in the middle.
• The lids may NOW be tightened securely.
• Store in a cool dry place.
• Allow at least 2 weeks before opening.