January is notorious for its bone-chilling winds and Arctic temperatures, bringing to mind hot, steaming bowls of chili. Sometimes youngsters are not big chili fans, but this kid-pleasing Meaty Cheesy Chili recipe, which has no beans and is mild enough for young tummies, may change their minds. It may even have them asking for seconds.
This chili is great served with Cheez-Its or other cheese crackers. It also goes well with these grilled Roast Beef and Cheddar Sandwiches. Together, they make a perfect meal to enjoy on a cold winter Sunday while watching a football game, keeping you cozy warm inside even with January winds howling outside!
MEATY CHEESY CHILI
2 pounds ground beef
2 (15-to-16-ounce) cans chili with no beans
2 (10 3/4-ounce) cans condensed tomato soup
2 soup cans of water
2 tablespoons instant minced onion
2 cloves of garlic, minced
1 teaspoon sugar
4 to 6 teaspoons chili powder (depending on your taste)
2 cups shredded cheddar cheese (divided)
Cook beef in a 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown and then drain.
Stir in next seven ingredients in order given. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally.
Sprinkle 1 cup cheddar cheese over top of chili and let melt before ladling into bowls.
Add additional shredded cheese on top of each serving bowl. Serve immediately.
Note: If you prefer a zestier chili for adults, just add a few drops of red pepper sauce to the pot of chili while still cooking. Makes 8 servings.
ROAST BEEF AND CHEDDAR SANDWICHES
4 large slices sourdough bread
8 ounces thinly sliced roast beef
4 slices cheddar cheese
Butter to spread on outsides of sliced bread
Garlic salt
Slices of ripe tomatoes, lettuce leaves and red onion rings (to dress up sandwiches)
Butter the outsides of 4 slices of sourdough bread and sprinkle with garlic salt. Divide the roast beef evenly on two slices of bread.
Place 2 slices of cheddar cheese on top of roast beef. Place the remaining two pieces of buttered bread on top of the roast beef and cheddar cheese.
Grill in heavy iron skillet on one side until golden brown, about 4-5 minutes, and turn over and grill the other side. Remove to a plate or platter and cut each sandwich in half.
Dress sandwich halves with tomato, lettuce and rings of onions. Serve immediately. Makes two large sandwiches for 4 half-sandwiches.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
